The Modern Waiter Podcast

Being servers has its ups and downs and it goes without saying.  If you are a glass half full personality or you have never considered the benefits of being a server.  Here are my top 10 reasons for being a server.  #10) 5:18, #9) 8:47 #8) 12:54 #7) 15:17 #6) 18:50 #5) 20:35 #4) 24:00 #3) 26:35 #2) 30:14 #1) 33:49 See Privacy Policy at https://art19.com/privacy and California Privacy Notice at htt...

Why? Why do guests say and do things that make you say hmmm?  Years in the service industry reveals these things that constantly puzzle servers.  "if every other other table is clean, and you sit at the only dirty table, we are already upset at you." See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Very enlightening interview with the very talented raw vegan chef. @rawchefcarla "My mission statement is to change the way the world eats." We discuss food, health and habits while laughing all the way. “nothing that has been heated above 118º.  That is to preserve all the enzymes and nutrients of the food.  When you heat up (the food) you kill100% of the enzymes and you can kill up to 60% of pro...

Servers are not shy when it comes to prejudging guests.  From the young to the old: black, white & Chinese we break down every ethnic group from the eyes of a server.  Good, bad and ugly nothing P.C. here but 100 percent fun.  "you should hear how servers talk about people.  They don't care.  They talk about black people around black waiters... they're not waiting till you leave the room..." See P...

"Not all rude guests are angry and not all angry guests are rude."  This weeks episode outlines 5 tips for handling both rude and angry guests.  We dive into several reasons why this behavior may occur.  Keep your cool and be professional, if you can. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Not all service industry jobs are created equal.  There are some that plain ol' look like no fun. We discuss our experiences being grateful loving where we work and pointing out the aspects of some jobs that seem to outright suck. "...its bad enough he is ripping tickets, you don't have to demean him too." See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art...

In a absolute out of the box discussion about all things restaurants and food we invite Joe Callahan @bustabottlecap_ for a chat.  We get a blinding glimpse inside the mind of a man who decides to destroy the box.  A few clangs and technical mishaps aside we land the conversation safely after a side splitting detour.  "I told you what I did at Rainforest Cafe, imagine me as Mickey Mouse for a day...

This weeks restaurant podcast we talk to Qualin, instagrams Confessions of a Server.  In this fun interview we navigate restaurant fun, highs, lows, pet peeves and get personal with actual confessions.  “…if you ordered light ranch, you never got light ranch… light ranch is one of the dumbest things in America.” Very grateful for the insight to the origins of his journey to create pointed restaura...

In a follow up from last week's podcast episode, Danny and I interview Andrew and Eric.  They each give a detailed blow by blow of what they were experiencing moments before they decided to quit.  "When I quit it's always personal" - Andrew. Broken promises, disfunction and frustration eventually gets spilled to tell this restaurant tale that may be familiar to many of you. See Privacy Policy at h...

The restaurant industry is often linked with high employee turnover.  You never know if you are going to quit or get fired.  We explore some I quit stories.  This ends up being a two part subject.  We invite some guests next week to tell their stories that we share.  Give a listen and stay tuned for next weeks follow up.  See Privacy Policy at https://art19.com/privacy and California Privacy Notic...

Our first on location podcast takes to Las Vegas where we talk to Jason Almanza, director of gaming operations and bar at a local chain operation.  As a Las Vegas Native and professional in the restaurant industry we gain insight into a few things that makes Vegas unique. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info...

We talk about Regulars.  They can be the life blood of the restaurant. Let's take care of them and make them happy.    See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Danny and I dive into the pros and cons of fast food.  What is fast food and are there any benefits besides convenience?   See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

First impressions are everything.  In the restaurant business, hosts are the first impression.  We take a broad stroke view of the position and get the ball rolling on what will be the first of a few shows on the subject. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

We talk to restaurant GM coach Scott Stanfield about proper training, creating a safe environment for employees and dealing with angry guests. Scott has a wealth of information about restaurants, service and culture. If that is not enough we pick his brain about his knowledge of Keto. There is a lot to pack into one show so next time we will have him share information about biohacking. https://www...

We employ the services of "Jersey" who sheds light on the subject of flirting in the service industry.  As a bartender and a woman she is more qualified for the chat than we are.   See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

A distiller story.  Lets Nose it, taste it and talk about it.  Robert Muscatello (@a_man_with_a_dram) from Southern Tier Distilling Company (stdcspirits.com) takes a few minutes to discuss his experiences and his wares.  Danny and I learn a few things.  You may too.   See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Weeded in restaurant terms may not be what you think.  Servers and kitchen staff alike know the feeling, so lets explore how it happens and why it happens. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Interview with an restaurant musician.  Jon Curtis Rose, pianist, shares his experiences as a veteran musician and a restaurant musician.  I learn a lot and laugh a lot.  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Guests arriving too close to closing time? Campers staying way past closing? Hot topic alert.  Late diners. Is there anything that can be done about a true industry pet peeve? See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Most servers take home cash every night. How do your manage your cash lifestyle? We discuss the ways that cash is king. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

From wine and alcohol to appetizers and deserts, adding value for the guest, your check and the restaurant upselling is vital.  There are many ways to get more out of the guests experience.   See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

In part two of this series we have a chat with Rich Duffy managing partner at Longhorn Steakhouse. He gives us insight into the corporate restaurant multi-store world. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

In Part one of this two part series we talk to Joseph Cholak.  We get his perspective on running a "mom and pop" privately owned restaurant.  Joseph gives us insight into the perks, benefits and challenges of the single concept restaurant.  There are advantages both ways.  Give a listen as we scratch the surface. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at http...

Everyone loves getting free stuff.  When it comes to restaurants, don't play games.  Be nice. We explore several ways there are to get while the getting is good. There are plenty of freebies around. Give a listen.  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .