Triple Sat

In this episode, we are having some fun with the little things customers do that drive restaurant and catering staff just a tiny bit crazy. From the classic "do you have a bathroom, to flatulence jokes about your ride home after eating the baked beans, to last-minute catering changes on holiday weekends, and everything in between. We are sharing our biggest pet peeves with a healthy dose of humor....

From St Paddy's Day to Christmas with a grand finale on New Year's Eve, this episode looks at how alcohol shows up for just about every holiday. We're breaking down the traditions, the chaos, and the wild differences between seasoned regulars and once-a-year drinkers, all through the lens of restaurant life. Because nothing brings people together or tests your patience quite like a "celebration" a...

Behind every great restaurant is a place most guests never see: the dish pit. In this episode, we dive into the fast paced, high pressure world of dishwashers-the people who keep service moving when the tickets won't stop coming. From mountains of plates and clattering pans to teamwork, grit, and pure endurance, dishwashers are the backbone of every kitchen. We talk about why the dish pit is one o...

Snow days hit the restaurant industry a little differently. While most people are stocking up on bread and milk, we are watching the forecast and figuring out how to keep everyone safe while keeping the doors open (if we can). In this episode, we talk about what snow days really mean for the restaurants and bars - slower nights, last-minute call-outs, and the tough decisions managers have to make....

This week, we're talking about a night that meant so much more than just great music and a packed house. We came together to celebrate the life and legacy of Christine Havrilla - an incredible local musician who left a lasting mark on everyone lucky enough to know her sound and her spirit. The Rillage - her devoted circle of fans, family, and friends - showed up in full force to support the newly...

In this episode, we are diving into the world of deliveries and carryouts - the convenience everyone loves and the chaos restaurants manage behind the scenes. From nonstop orders to keeping the food fresh on the go, we are sharing the realities of takeout life in today's hospitality world.

We're talking about the restaurant reset - what the New Year really means behind the scenes, what we're changing, and what always stays the same. Fresh goals. hard lessons, and realistic expectations as the industry rolls into another year.

We are starting 2026 with a look at our 2025 Spotify Wrapped numbers. Thank you for listening! Then we look ahead to 2026: what's coming up, and what we are excited about. Real talk, a little reflection, and big plans for the year to come.

Meters that expire too soon, full lots, and drivers who absolutely cannot park their own cars - this episode covers it all. From low-speed parking lot accidents to the chaos of circling one more time, we vent about the universal struggle of finding a spot and surviving it.

Who says a great trip has to be far away? This week on Triple Sat Travels, we escape to Saint Michaels, MD - only about an hour and forty minutes from us and absolutely worth it. A quick trip, some fast walking, good eats, and a small town Hallmark holiday movie feel that makes you immediately want to plan your next trip.

In this episode, we delve into the seemingly endless stream of donation requests. From gift cards and raffle baskets to dine and donate nights, donated food for events, and the classic "our event will give your business great exposure," we are breaking down the real cost of "giving back." We share stories and talk about how operators decide when to say yes, when to decline politely, and how to pro...

It's the most chaotic time of year! The holidays bring joy, family, and a whole lot of stress - especially for those of us working in restaurants and catering. In this episode, we talk about what it's really like behind the scenes during the season of "festive madness." From overbooking parties and impossible menus to staff meltdowns and Christmas miracles, we share the highs, lows, and hilarious...

To Review or Not to Review - that is the question! In this episode, we are pulling back the curtain on the world of online reviews. From glowing five-star love notes to the "food was great but three stars" mysteries, we have seen it all. We talk about when feedback helps, when it hurts. and how to keep your cool when the internet forgets we are human. Because in hospitality, every star counts.

In this episode, we are talking about BYO - bottles, cake, food, etc - and when it's cool.... and when it's not cool. Sure, we get it, Aunt Linda makes a killer cheesecake, and you want to share it, but at the end of the day, restaurants and caterers are still businesses. That seat you are sitting in keeps the lights on, pays the staff, and funds the next great meal you didn't have to make yoursel...

In this episode, we welcome Kathy McDonald from Celebrate Wellness, an organization dedicated to helping those in the hospitality industry take care of their mental health. Let's be honest - our industry runs on caffeine, chaos, and the occasional meltdown, and Kathy is here to remind us that recharging ourselves is just as important as serving others. We talk about finding help to manage stress a...

In this episode, we dive into the magic of the shoulder season at the beach - when the tourists finally pack up their coolers, the traffic disappears at least during the week, and the ocean feels like it belongs to us again. It's festival time, wedding season, and the perfect moment to enjoy a quiet weekday stroll on an almost empty shoreline. Join us as we talk about the joys and challenges of li...

Summer at the beach means sunshine, salty air, cold drinks, and of course... dining alfresco. Nothing says "vacation mode" like eating outside - until the flies arrive and remind you they , too, came for the seafood special. In this episode, we dig into the joys and the buzzkills of open air dining at the beach, from the picture perfect sunsets to the less than perfect winged freeloaders who won't...

This week, we welcome the sugar sorcerer himself - the winner of the Food Network's Season Nine Holiday Baking Championship, Pastry Chef Dru Tevis from Brulé. From cakes to delicate tarts, to bruléed perfection, Dru shares the sweet (and not so sweet) realities of life in the pastry lane. We talk inspiration, precision, and the pressure of plating edible art. Warning: listening may cause intense d...

It's August at the beach, which means the tourists are hot, hangry, somehow more extra than ever. In this episode, we dive into the annual madness that is serving August visitors. Join us as we vent, laugh, and try not to hide in the walk-in while surviving the last sweaty stretch of tourist season.

This week we packed our bags - and our wine glasses - and headed to Virginia Wine Country for a birthday getaway full of grapes, ghosts, and gorgeous views. From sipping local wines in the rolling hills to spending a couple of nights in a definitely haunted bed and breakfast (yes, there were noises... no it wasn't just the wine)., we embraced it all. We even squeezed in a visit to Shenandoah Natio...

It's summertime in our little resort town, and the tourists are hot, hungry, and tipsy by 3pm. In this episode, we are diving into the chaos, charm, and comedy of working in restaurants during the peak season. From slammed patios and frozen drink meltdowns to parking nightmares and mystery tan lines, we are serving up stories that prove summer in hospitality is a whole different beast. Whether you...

A listener hit us with the ultimate hospitality dilemma: the service was bad... like, "did they just ghost our table?" bad - but should you still leave 20%? In this episode, we dive fork-first into the messy world of tipping, swap stories of service gone sideways, and try to answer the age-old question: do you tip for effort, existence, or just to avoid being haunted by your conscience?

In this episode, we're talking about the revolving door of the restaurant, the bitter-sweet hellos and goodbyes that come with life in hospitality. From employees moving on to new adventures, musicians playing their last set, to saying goodbye (for now) to team members heading out on maternity leave, we share stories of growth, change, and those unforgettable characters who leave a mark long after...

You asked for the dirty details, well maybe not, but we delivered anyway - straight from the bowels of the hospitality industry. In this episode, we dive headfirst (ew) into the world of unexpected bowel movements: diners who didn't make it to the restroom, guests who confused the floor for a toilet, and one very unfortunate trail to the bathroom. It's gross. It's hilarious. It's human. And yes, i...

When the oven goes cold, the supplier flakes, or the universe just decides it's a "plot twist" kind of day, restaurant folks know it's time to pivot. In this episode, we're talking about the power of (and necessity of) adapting on the fly in the hospitality world, from last-minute menu changes to major weather changes. We share stories of those times when smooth service meant thinking fast. Plus,...