May 26, 2025 • 11 mins
We play caller roulette and speak to Gerald who managed a Cheesecake Factory!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Get your heads together and we're gonna start to party
and start.
Speaker 2 (00:05):
I'm reading a party the Elvis DA ran After Party.
Oh it's the after Party podcast. So we have this
thing in here.
Speaker 3 (00:19):
Nate is the executive producer of the show, and he
has an idea of what we need to do and
where we need to go whatever.
Speaker 2 (00:25):
Sometimes he says he does.
Speaker 4 (00:26):
What I generally have an idea and then it gets
thrown out the window as soon as you open your mouth.
Speaker 3 (00:31):
But anyway, ten points for trying. Yeah, So he does
keep us. He does keep us organized sometimes. But sometimes
I'll need to ask a question and he'll just interrupt
every single sentence. I say, do you hear it?
Speaker 2 (00:43):
Don't you? I've witnessed it before.
Speaker 3 (00:44):
So I'm looking down here on this this big old
board of buttons. So I was about to ask, scary,
scary do we need to have these buttons up or
down here? And so here's what came out of my mouth. Hey,
scary do we And that's all I said. Then he says,
you gotta be rolling on that, and I said, okay,
hold on, scary.
Speaker 2 (01:01):
Make sure those faders are It's what turns into that
five minutes of what I'm saying.
Speaker 4 (01:10):
I don't mean to do it, but what I'm saying
is Germane and very important to the situation.
Speaker 2 (01:17):
They are you mentioning members of the Jackson.
Speaker 4 (01:21):
What I'm saying is very important. And sometimes I feel
like I don't know if it's playful Elvis or serious Elvis.
So I don't know if you're being playful, and I
just have to be forceful like I am now with
my commentary.
Speaker 5 (01:33):
He does this all of us, though you realize.
Speaker 2 (01:35):
Sometimes he.
Speaker 5 (01:39):
Asked the question before, and I think I had a
question about something that was coming up, and I go, wait, wait, wait,
is that live or recording it?
Speaker 6 (01:46):
I can't.
Speaker 5 (01:48):
I can't do this because three other people are talking.
But it's okay.
Speaker 7 (01:51):
Does to defend Nate, thank you Scary as a fellow producer.
A producer's mind works differently. First of all, it's working
several different lanes at the same time, so you need
to kind of jump in to head it off at
the past so things go spiral. But you you also
have to be anticipating what Elvis is thinking. Because Elvis said,
(02:13):
that's the one thing I love about you, Scary, the
reason why we keep you around here.
Speaker 2 (02:16):
He said it to me years ago, the reason.
Speaker 7 (02:17):
Why you are good at anticipating what I'm thinking. So,
so that's what Nate was doing, Elvis.
Speaker 2 (02:24):
He was anticipating. No, he wasn't. That has nothing to
do with what we're talking about. Nothing.
Speaker 7 (02:28):
But he interrupted you because he was just gonna take
care of you.
Speaker 2 (02:32):
No, he interrupted me with something. He had nothing to
do with what I was talking about. Nothing, nothing.
Speaker 7 (02:36):
I can't help you, then, Bud, you're you know what?
Speaker 3 (02:41):
Okay, So what I'm gonna start doing is every time
Nate starts to say something, I'm just gonna interrupt like
he does.
Speaker 2 (02:47):
So I give up. I used to be shut up.
Speaker 3 (03:02):
What about Tito Jackson? What about Janet Michael Jackson? There's
so many Jackson's other.
Speaker 2 (03:07):
Than Jeron Gerald. Now, oh, we got Gerald Gerald Jackson?
Is he one of the Jackson's hold on Sun? Let's
get Gerald in here. Hello Gerald, Hello, Oh my god.
Speaker 3 (03:17):
I've been wanting to talk to you for quite some time.
So you know, from time to time we talk about
Cheesecake Factory on our show and the menu that's two
hundred and fifty pages long.
Speaker 8 (03:27):
Yeah, yeah, I heard you guys mention that a while
back and I used to work at Cheesecake Factory as
a manager in San Diego.
Speaker 2 (03:35):
Wow, so this is Cheesecake Factory Royalty. So what did
you do there? Were you a manager?
Speaker 8 (03:40):
Yes?
Speaker 3 (03:41):
Oh, dear God, tell us about the emner workings of
Cheesecake Factory. This is amazing.
Speaker 8 (03:46):
Well, of a lot of people don't know is because
the menu is so big. Every six months they actually
have a six to ten items that they take off
the menu and add new menu items on. So a
lot of people don't realize it because, like you said,
the menu is so big. Yeah, one day you'll go
in there and what you love is there, and the
(04:08):
next day you'll go in there and it'll be gone.
Speaker 2 (04:10):
Wind up.
Speaker 3 (04:10):
But doesn't that make people? People mad when they walk
in and their jalapeno ed fritters are gone.
Speaker 8 (04:17):
Well, sometimes it does make people mad. But if it happens,
say it happens a couple of days after we do
the menu change and we still have the ingredients, we'll
still make it for him, but then we'll let them
know that the next time. The next time you come in,
it probably won't be here.
Speaker 5 (04:31):
That was my question. If I walk in and I
remember that I had those you know, cream cheese frittered
thingies on the menu, and I want him and I go,
please make them. You're gonna say, okay, I can still
make them.
Speaker 8 (04:43):
If we still have the ingredients, then yes, we'd make it.
If it's like two weeks afterwards, then we're gonna have
to be like, sorry, but.
Speaker 1 (04:49):
Don't you hate us for doing that? Because Nate will
walk into restaurants and he asked them what else you
got back there? Shouldn't you just order off of the menu?
Speaker 8 (04:58):
Well, it depends sometimes, Yeah, it depends on the person
and how they approach you about it. You know, if
they if they come at you nice, then you'll see
what you can do. But you know, you'll have those
people that are like, hey, I want it now, and
then you just say, well, you know what, I'm sorry,
we don't have.
Speaker 2 (05:16):
It this one. They never fed you something different because
you're in a jerk. Where do you put all that food?
Was that your question?
Speaker 8 (05:26):
Okay?
Speaker 2 (05:26):
So Cadanielle like, we wonder where do you.
Speaker 8 (05:30):
Food? So people would think that because they're the menu
is so big, that the kitchen is ginormous and there's
just huge walkings. But it's not really like that there's
probably about five or six different walkings, and one walking
will have your seafood, one will just be for your meat,
ones for your vegetables, and then you know you have
(05:52):
your cheesecake factory, the cheesecake freezer.
Speaker 2 (05:55):
I love that.
Speaker 3 (05:56):
Where's the cheesecake walking down there? I'm walking, I'm going,
I'm gonna get steps in. Yes, So, cheesecake factory obviously
a very successful model in the restaurant industry, right.
Speaker 2 (06:09):
What is it that makes it so successful? In your opinion?
Speaker 8 (06:14):
I think it's the fact that you can go there
and by the time you're finished reading the menu after
two hours, you're going to find something that you like.
Speaker 2 (06:21):
It does take that long. I have another question, Okay.
Speaker 5 (06:24):
Nate, I'm trumping yours. What does it take for you
to put something back on the menu, Like, if it's
something that's gone away, if enough people ask for it,
will you put it back?
Speaker 8 (06:37):
Yes?
Speaker 5 (06:38):
How many people have to ask for it?
Speaker 8 (06:40):
A lot?
Speaker 2 (06:42):
Well, they got a lot of rest could happen like
a change doctor petition.
Speaker 1 (06:45):
Okay, what about as a former manager, is there something
at your restaurant or at restaurants in general, that you
would say, don't ever order.
Speaker 6 (06:52):
This Cheesecake Factory.
Speaker 8 (06:56):
No other restaurants I've been the manager of.
Speaker 2 (06:59):
Yes, go on, okay, wait East Cake Factory.
Speaker 8 (07:03):
Absolutely, I mean there, it's really top notch. It's I
was going to be a traveling manager and be able
to go to Brazil and help open up Cheesecake Factory
in Rio, but medical problems caused me not to be
able to do that. But Cheesecake Factory is top of
the line.
Speaker 6 (07:17):
Like it's it's really really good.
Speaker 3 (07:19):
Okay, we know you love Cheesecake Factory. To the point,
what I'm going up for lunch today, Gerald? What do
I not order in a restaurant? Or should I be
hesitant ordering?
Speaker 5 (07:30):
That's a hard questions, like, come on, Gerald, daghetti?
Speaker 3 (07:34):
Well, I mean, is there a certain day for instance,
I've heard there are certain days of the week maybe
you shouldn't order.
Speaker 6 (07:39):
Fish is true, that's that's true.
Speaker 8 (07:43):
Like if if you if if you know.
Speaker 6 (07:47):
The shelf life of fish. Fish, I would generally stay
away from a lot of different restaurants that aren't concentrated
on jet seat food because it will sit there. I've
seen sit there and you have that questionable piece of
salmon and someone goes, well, I think we can still
sell this, and then me, as the manager, have to
be like, no, I think you should probably throw that away.
Speaker 2 (08:09):
We hope they do that.
Speaker 8 (08:11):
I was just.
Speaker 6 (08:14):
If you pull if you pull out a piece of
fish and it slides out of your hand, you probably
just want to throw it away.
Speaker 2 (08:23):
Put some male on.
Speaker 1 (08:23):
That slimy fish.
Speaker 2 (08:24):
Oh, she's vomiting. And what do you do when people vomit?
Speaker 8 (08:32):
Do you do?
Speaker 2 (08:33):
You do?
Speaker 3 (08:33):
You spread out saw dust on the floor like the
janitor at elementary school.
Speaker 2 (08:38):
Hold on, we don't have a.
Speaker 8 (08:39):
Lot of people throwing up at the cheesecake factory, but you.
Speaker 2 (08:44):
Don't have Mayo there. Danielle would be the first. Yes, Nate,
you tell me she would?
Speaker 8 (08:49):
She would.
Speaker 6 (08:50):
She would not eat in a lot of places if
she knew how much Mayo was in.
Speaker 4 (08:56):
Yes, Nate, you need to tell me, as the manager
of the Cheesecaakes factor, you changed one menu item. You
have to reprint all of those menus that are the
size of Gutenberg Bibles.
Speaker 8 (09:08):
Well, yeah, every six months, But aren't they the same?
Speaker 3 (09:11):
Are cheesecake factory menus uniform across the country, around the world,
or at least across the country.
Speaker 6 (09:18):
Yes, and well, at least across the country.
Speaker 2 (09:19):
Yes, yeah, Okay, I think there'll be.
Speaker 6 (09:23):
A couple or like in like if you have a
cheesecake factory that's up in like Maine or something like that,
they'll concentrate more on the seafood part of it. But
most likely most of the time they're just all the same.
Speaker 8 (09:35):
Wow, you got to keep them the same.
Speaker 6 (09:37):
You can't have three restaurants change in every six months
to these things and these it'll be chaos.
Speaker 2 (09:43):
Okay.
Speaker 8 (09:43):
Question, And it's already chaos because the menu so big.
Speaker 2 (09:45):
I can't imagine it's chaos, but we love the selection. Okay.
Last question.
Speaker 3 (09:51):
You you talked about a cheesecake factory that you almost
worked in Brazil. Do they have cheesecake factories in Italy?
Speaker 2 (09:58):
In Italy? We'll start with Italy. Sure, Oh god, okay, people,
no offense.
Speaker 3 (10:06):
If you go to Italy and go to cheesecake factory,
do not tell me in Italy.
Speaker 5 (10:11):
It might be a cool thing to do if you're
if you're actually a person who lives there, not a tourist.
Speaker 2 (10:15):
No, it won't no offense.
Speaker 4 (10:20):
You don't have any cheesecake factories in Italy?
Speaker 2 (10:22):
Oh thank god. It's like it's like going to Olive
Garden here. Don't do that.
Speaker 5 (10:28):
What do you think of Olive Gerald?
Speaker 2 (10:32):
Anyway, my daughter loves all that.
Speaker 8 (10:35):
I know.
Speaker 2 (10:35):
I know there are a lot of people that love
all that, and I.
Speaker 8 (10:37):
Just want I just go for the bread sticks. I know.
Speaker 2 (10:40):
Didn't they say they're limiting the breadsticks now to people?
Speaker 3 (10:42):
Yes, now there's two per order per person, even though
it's more than we need.
Speaker 6 (10:48):
How the mighty going to Texas Roadhouse and tell them
you can only take one roll home?
Speaker 2 (10:52):
These people making me mad?
Speaker 3 (10:55):
Hey Gerald, this has been by the way, just for
the record, from Gerald Cheesecak Factory.
Speaker 2 (11:01):
Not a sponsor of ours.
Speaker 3 (11:02):
No one's paying us to do this, but talking to
you has been very very eye opening and we appreciate
that very much.
Speaker 2 (11:07):
Gerald.
Speaker 6 (11:08):
Oh, thanks that it was great talking to you guys too.
Speaker 2 (11:10):
Have a beautiful day. Thanks for listening to us YouTube.
Speaker 5 (11:14):
Next up the guy that runs Applebee.
Speaker 2 (11:17):
Oh my god, I can't wait. The Elvis d Ran
after party.
Get your heads together and we're gonna start to party
and start.
Speaker 2 (00:05):
I'm reading a party the Elvis DA ran After Party.
Oh it's the after Party podcast. So we have this
thing in here.
Speaker 3 (00:19):
Nate is the executive producer of the show, and he
has an idea of what we need to do and
where we need to go whatever.
Speaker 2 (00:25):
Sometimes he says he does.
Speaker 4 (00:26):
What I generally have an idea and then it gets
thrown out the window as soon as you open your mouth.
Speaker 3 (00:31):
But anyway, ten points for trying. Yeah, So he does
keep us. He does keep us organized sometimes. But sometimes
I'll need to ask a question and he'll just interrupt
every single sentence. I say, do you hear it?
Speaker 2 (00:43):
Don't you? I've witnessed it before.
Speaker 3 (00:44):
So I'm looking down here on this this big old
board of buttons. So I was about to ask, scary,
scary do we need to have these buttons up or
down here? And so here's what came out of my mouth. Hey,
scary do we And that's all I said. Then he says,
you gotta be rolling on that, and I said, okay,
hold on, scary.
Speaker 2 (01:01):
Make sure those faders are It's what turns into that
five minutes of what I'm saying.
Speaker 4 (01:10):
I don't mean to do it, but what I'm saying
is Germane and very important to the situation.
Speaker 2 (01:17):
They are you mentioning members of the Jackson.
Speaker 4 (01:21):
What I'm saying is very important. And sometimes I feel
like I don't know if it's playful Elvis or serious Elvis.
So I don't know if you're being playful, and I
just have to be forceful like I am now with
my commentary.
Speaker 5 (01:33):
He does this all of us, though you realize.
Speaker 2 (01:35):
Sometimes he.
Speaker 5 (01:39):
Asked the question before, and I think I had a
question about something that was coming up, and I go, wait, wait, wait,
is that live or recording it?
Speaker 6 (01:46):
I can't.
Speaker 5 (01:48):
I can't do this because three other people are talking.
But it's okay.
Speaker 7 (01:51):
Does to defend Nate, thank you Scary as a fellow producer.
A producer's mind works differently. First of all, it's working
several different lanes at the same time, so you need
to kind of jump in to head it off at
the past so things go spiral. But you you also
have to be anticipating what Elvis is thinking. Because Elvis said,
(02:13):
that's the one thing I love about you, Scary, the
reason why we keep you around here.
Speaker 2 (02:16):
He said it to me years ago, the reason.
Speaker 7 (02:17):
Why you are good at anticipating what I'm thinking. So,
so that's what Nate was doing, Elvis.
Speaker 2 (02:24):
He was anticipating. No, he wasn't. That has nothing to
do with what we're talking about. Nothing.
Speaker 7 (02:28):
But he interrupted you because he was just gonna take
care of you.
Speaker 2 (02:32):
No, he interrupted me with something. He had nothing to
do with what I was talking about. Nothing, nothing.
Speaker 7 (02:36):
I can't help you, then, Bud, you're you know what?
Speaker 3 (02:41):
Okay, So what I'm gonna start doing is every time
Nate starts to say something, I'm just gonna interrupt like
he does.
Speaker 2 (02:47):
So I give up. I used to be shut up.
Speaker 3 (03:02):
What about Tito Jackson? What about Janet Michael Jackson? There's
so many Jackson's other.
Speaker 2 (03:07):
Than Jeron Gerald. Now, oh, we got Gerald Gerald Jackson?
Is he one of the Jackson's hold on Sun? Let's
get Gerald in here. Hello Gerald, Hello, Oh my god.
Speaker 3 (03:17):
I've been wanting to talk to you for quite some time.
So you know, from time to time we talk about
Cheesecake Factory on our show and the menu that's two
hundred and fifty pages long.
Speaker 8 (03:27):
Yeah, yeah, I heard you guys mention that a while
back and I used to work at Cheesecake Factory as
a manager in San Diego.
Speaker 2 (03:35):
Wow, so this is Cheesecake Factory Royalty. So what did
you do there? Were you a manager?
Speaker 8 (03:40):
Yes?
Speaker 3 (03:41):
Oh, dear God, tell us about the emner workings of
Cheesecake Factory. This is amazing.
Speaker 8 (03:46):
Well, of a lot of people don't know is because
the menu is so big. Every six months they actually
have a six to ten items that they take off
the menu and add new menu items on. So a
lot of people don't realize it because, like you said,
the menu is so big. Yeah, one day you'll go
in there and what you love is there, and the
(04:08):
next day you'll go in there and it'll be gone.
Speaker 2 (04:10):
Wind up.
Speaker 3 (04:10):
But doesn't that make people? People mad when they walk
in and their jalapeno ed fritters are gone.
Speaker 8 (04:17):
Well, sometimes it does make people mad. But if it happens,
say it happens a couple of days after we do
the menu change and we still have the ingredients, we'll
still make it for him, but then we'll let them
know that the next time. The next time you come in,
it probably won't be here.
Speaker 5 (04:31):
That was my question. If I walk in and I
remember that I had those you know, cream cheese frittered
thingies on the menu, and I want him and I go,
please make them. You're gonna say, okay, I can still
make them.
Speaker 8 (04:43):
If we still have the ingredients, then yes, we'd make it.
If it's like two weeks afterwards, then we're gonna have
to be like, sorry, but.
Speaker 1 (04:49):
Don't you hate us for doing that? Because Nate will
walk into restaurants and he asked them what else you
got back there? Shouldn't you just order off of the menu?
Speaker 8 (04:58):
Well, it depends sometimes, Yeah, it depends on the person
and how they approach you about it. You know, if
they if they come at you nice, then you'll see
what you can do. But you know, you'll have those
people that are like, hey, I want it now, and
then you just say, well, you know what, I'm sorry,
we don't have.
Speaker 2 (05:16):
It this one. They never fed you something different because
you're in a jerk. Where do you put all that food?
Was that your question?
Speaker 8 (05:26):
Okay?
Speaker 2 (05:26):
So Cadanielle like, we wonder where do you.
Speaker 8 (05:30):
Food? So people would think that because they're the menu
is so big, that the kitchen is ginormous and there's
just huge walkings. But it's not really like that there's
probably about five or six different walkings, and one walking
will have your seafood, one will just be for your meat,
ones for your vegetables, and then you know you have
(05:52):
your cheesecake factory, the cheesecake freezer.
Speaker 2 (05:55):
I love that.
Speaker 3 (05:56):
Where's the cheesecake walking down there? I'm walking, I'm going,
I'm gonna get steps in. Yes, So, cheesecake factory obviously
a very successful model in the restaurant industry, right.
Speaker 2 (06:09):
What is it that makes it so successful? In your opinion?
Speaker 8 (06:14):
I think it's the fact that you can go there
and by the time you're finished reading the menu after
two hours, you're going to find something that you like.
Speaker 2 (06:21):
It does take that long. I have another question, Okay.
Speaker 5 (06:24):
Nate, I'm trumping yours. What does it take for you
to put something back on the menu, Like, if it's
something that's gone away, if enough people ask for it,
will you put it back?
Speaker 8 (06:37):
Yes?
Speaker 5 (06:38):
How many people have to ask for it?
Speaker 8 (06:40):
A lot?
Speaker 2 (06:42):
Well, they got a lot of rest could happen like
a change doctor petition.
Speaker 1 (06:45):
Okay, what about as a former manager, is there something
at your restaurant or at restaurants in general, that you
would say, don't ever order.
Speaker 6 (06:52):
This Cheesecake Factory.
Speaker 8 (06:56):
No other restaurants I've been the manager of.
Speaker 2 (06:59):
Yes, go on, okay, wait East Cake Factory.
Speaker 8 (07:03):
Absolutely, I mean there, it's really top notch. It's I
was going to be a traveling manager and be able
to go to Brazil and help open up Cheesecake Factory
in Rio, but medical problems caused me not to be
able to do that. But Cheesecake Factory is top of
the line.
Speaker 6 (07:17):
Like it's it's really really good.
Speaker 3 (07:19):
Okay, we know you love Cheesecake Factory. To the point,
what I'm going up for lunch today, Gerald? What do
I not order in a restaurant? Or should I be
hesitant ordering?
Speaker 5 (07:30):
That's a hard questions, like, come on, Gerald, daghetti?
Speaker 3 (07:34):
Well, I mean, is there a certain day for instance,
I've heard there are certain days of the week maybe
you shouldn't order.
Speaker 6 (07:39):
Fish is true, that's that's true.
Speaker 8 (07:43):
Like if if you if if you know.
Speaker 6 (07:47):
The shelf life of fish. Fish, I would generally stay
away from a lot of different restaurants that aren't concentrated
on jet seat food because it will sit there. I've
seen sit there and you have that questionable piece of
salmon and someone goes, well, I think we can still
sell this, and then me, as the manager, have to
be like, no, I think you should probably throw that away.
Speaker 2 (08:09):
We hope they do that.
Speaker 8 (08:11):
I was just.
Speaker 6 (08:14):
If you pull if you pull out a piece of
fish and it slides out of your hand, you probably
just want to throw it away.
Speaker 2 (08:23):
Put some male on.
Speaker 1 (08:23):
That slimy fish.
Speaker 2 (08:24):
Oh, she's vomiting. And what do you do when people vomit?
Speaker 8 (08:32):
Do you do?
Speaker 2 (08:33):
You do?
Speaker 3 (08:33):
You spread out saw dust on the floor like the
janitor at elementary school.
Speaker 2 (08:38):
Hold on, we don't have a.
Speaker 8 (08:39):
Lot of people throwing up at the cheesecake factory, but you.
Speaker 2 (08:44):
Don't have Mayo there. Danielle would be the first. Yes, Nate,
you tell me she would?
Speaker 8 (08:49):
She would.
Speaker 6 (08:50):
She would not eat in a lot of places if
she knew how much Mayo was in.
Speaker 4 (08:56):
Yes, Nate, you need to tell me, as the manager
of the Cheesecaakes factor, you changed one menu item. You
have to reprint all of those menus that are the
size of Gutenberg Bibles.
Speaker 8 (09:08):
Well, yeah, every six months, But aren't they the same?
Speaker 3 (09:11):
Are cheesecake factory menus uniform across the country, around the world,
or at least across the country.
Speaker 6 (09:18):
Yes, and well, at least across the country.
Speaker 2 (09:19):
Yes, yeah, Okay, I think there'll be.
Speaker 6 (09:23):
A couple or like in like if you have a
cheesecake factory that's up in like Maine or something like that,
they'll concentrate more on the seafood part of it. But
most likely most of the time they're just all the same.
Speaker 8 (09:35):
Wow, you got to keep them the same.
Speaker 6 (09:37):
You can't have three restaurants change in every six months
to these things and these it'll be chaos.
Speaker 2 (09:43):
Okay.
Speaker 8 (09:43):
Question, And it's already chaos because the menu so big.
Speaker 2 (09:45):
I can't imagine it's chaos, but we love the selection. Okay.
Last question.
Speaker 3 (09:51):
You you talked about a cheesecake factory that you almost
worked in Brazil. Do they have cheesecake factories in Italy?
Speaker 2 (09:58):
In Italy? We'll start with Italy. Sure, Oh god, okay, people,
no offense.
Speaker 3 (10:06):
If you go to Italy and go to cheesecake factory,
do not tell me in Italy.
Speaker 5 (10:11):
It might be a cool thing to do if you're
if you're actually a person who lives there, not a tourist.
Speaker 2 (10:15):
No, it won't no offense.
Speaker 4 (10:20):
You don't have any cheesecake factories in Italy?
Speaker 2 (10:22):
Oh thank god. It's like it's like going to Olive
Garden here. Don't do that.
Speaker 5 (10:28):
What do you think of Olive Gerald?
Speaker 2 (10:32):
Anyway, my daughter loves all that.
Speaker 8 (10:35):
I know.
Speaker 2 (10:35):
I know there are a lot of people that love
all that, and I.
Speaker 8 (10:37):
Just want I just go for the bread sticks. I know.
Speaker 2 (10:40):
Didn't they say they're limiting the breadsticks now to people?
Speaker 3 (10:42):
Yes, now there's two per order per person, even though
it's more than we need.
Speaker 6 (10:48):
How the mighty going to Texas Roadhouse and tell them
you can only take one roll home?
Speaker 2 (10:52):
These people making me mad?
Speaker 3 (10:55):
Hey Gerald, this has been by the way, just for
the record, from Gerald Cheesecak Factory.
Speaker 2 (11:01):
Not a sponsor of ours.
Speaker 3 (11:02):
No one's paying us to do this, but talking to
you has been very very eye opening and we appreciate
that very much.
Speaker 2 (11:07):
Gerald.
Speaker 6 (11:08):
Oh, thanks that it was great talking to you guys too.
Speaker 2 (11:10):
Have a beautiful day. Thanks for listening to us YouTube.
Speaker 5 (11:14):
Next up the guy that runs Applebee.
Speaker 2 (11:17):
Oh my god, I can't wait. The Elvis d Ran
after party.
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