Side Work Podcast
Veteran waitresses clap back in a new weekly comedy podcast where nothing's off the table other than the 15 percent tip we just stuffed into our apron. Hosted by Brooke Van Poppelen & Andrea Wallace, the two use their combined 30 plus years of servitude, extensive careers in comedy (while waiting tables), and disdain for entitled Yelp culture to dish about the career that everyone should experience to be a decent human being. Side Work Podcast combines current events, trends in the service industry and food, with hilarious server submitted stories from around the world. Godspeed and Good Tips!
Episodes
It's definitely iced coffee weather but before we were flying high on nitro brews, a simple and iconic diner invention revolutionized the way we drink coffee.
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It's known as Midwestern meth, and is the condiment most likely to give servers nightmares. We explore the history of this divisive dressing!
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Today we kick things off with some disturbing headlines and then the show devolves from there into the sad state of restaurant survival in California.
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Today we explore one of the most notorious restaurant positions that exists to please the rich and famous: the maitre d'.
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People have been abuzz for soda water since the 17th Century. In today's episode we trace the evolution it from bubbling mineral wells to the hardest working employee in the service industry: the soda gun.
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Your feet are worth it! Today, we discuss the origin and evolution of the work safe, OSHA approved non-slip shoe.
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Throughout history, children were rarely seen or welcomed in restaurants or had menus that catered to them but now kid themed eateries are a full blown industry.
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Man's best friend, and a restaurant's source of confusion and controversy, dogs are everywhere these days despite clear laws and health regulations.
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Enjoy an episode from our bonus series Add-Ons where we do mini episodes about the tools of the restaurant trade! No server look is complete without an apron holding you, your pens, lighters, and foil wine caps together!
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Today we get into the forward thinking future of food trucks as we continue our chat with Chef John the Dishwasher!
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Today's guest has been there, done that with twenty seven years in restaurants. Chef John the Dishwasher joins us for an inspiring chat on how coming up in the kitchen shapes your work ethic.
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Today's episode is a cold shower to shake you out of your St. Patrick's Day stupor!
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Whether it's horse meat, opium noodles, or good old fashioned noro-virus burrito bowls, restaurants are a breeding ground for scandal!
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We talk about the return of private dinners where chefs are carving out new territory by either bringing the restaurant to you or making a beautiful meal happen in an unlikely setting. Joining us is Chef Zach Meloy from Dirt Church Services.
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We go into the history of Dearborn, Michigan: home to the world's largest population of Arab Americans and Muslims outside of the Middle East. It's a rich community with an incredible food scene that Brooke spent several years working in.
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In honor of Valentine's weekend, we want to lay down the cultural and regional norms of getting handsy in bars and restaurants so you don't end up arrested for making out in public.
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Hotel room service: It's just like waiting tables, except the customer is probably naked.
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We are back with an extended conversation about the magic that is a unionized service industry job.
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We invite longtime friend Sumi Folz onto the podcast to discuss how she landed the most coveted service gig working as a unionized banquet server in a 4-star hotel.
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We have a few specials tonight on this latest episode! We are finally discussing why restaurants run specials and how to tell if it's a truly inspired dish or has an expiration date fast approaching.
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