In this week's episode we discuss the Rona And The Restaurant.  There is a bit of shifting of the finish line as far as how long social distancing will last due to the Coronavirus.  Danny and I start from the beginning and speak candidly about how this all got started.  There is a lot of information that we can consume on the subject, similar to food, some information is better than others.  Some are easier to chew than others.  It is our responsibility to take care of each other during the COVID-19 pandemic. 

Links below provide views from a few experts that share their comprehensive view on Rona.  They are sensible and void of the clickbait sensationalism that can drown us in panic. 

Joe Rogan Podcast with guest Michael Osterholm  ⁠Joe Rogan Experience #1439 - Michael Osterholm⁠⁦youtu.be⁩

Dr. Oz interview (pay no mind to the title of the link) Dr. Oz says it's the 'patriotic duty' of Americans to go without masks

Advice from Dr. James Robb, MD FCAP COVID-19 (Coronavirus) - Advice From an Expert

In this weeks restaurant podcast we look into the Details.  Niheem Marcomeni, a seasoned veteran in the industry, joins Producer Danny and me.  Banquets, management, high-end steak house and sommelier; we are pleased to get a glimpse into the philosophy of paying attention to the details of serving.

This week’s restaurant podcast we explore those restaurant nightmares.  Workplace dreams seem particularly visceral for restaurants.  Whether you work in the kitchen and tickets are hitting the floor or servers getting more and more tables, these dreams occur even past your restaurant days.

In this restaurant podcast we kick the outdated, ugly and unhealthy menu items to the curb.  We applaud the high margin, great presentation money makers.  The best and the worst of the menu takes a look at food categories and specific items that grab our attention based on performance and execution.  We simplify an otherwise complicated metric.

This weeks restaurant podcast vents the FAQs we have gotten over the years.  Freaking Asinine Questions.  The head scratching WTFs of it all.  I get it.  Maybe you are hungry.  Maybe you’re drunk; or, or, or maybe you should have thought before you spoke.  Producer Danny and I share and laugh at some ridiculous FAQs.

This weeks restaurant podcast turns the clock back to your first day on the restaurant job.  What do we remember about our first day.  Mine was over 24 years ago.  In my progression as a service professional, I look back with fond memories of what I did not know.

Valentine’s Day is one of the busiest restaurant days on the calendar.  In this weeks restaurant podcast we explore the paradox of recognizing the potential to make money all the while knowing it is widely regarded as “amateur night”.  What can you expect from your dining experience on Valentine’s Day?  Give a listen while you brace yourself to work on this holiday.

Overserved is the theme of this weeks restaurant podcast.  We sell drinks to our guests but where do we draw the line.  When do we stop serving and cut someone off.  We discuss how to tell if someone has reached their drink limit.  We also share times when we were less than responsible with alcohol.

Make sure you do your side work because it is my closing shift episode.  In this week's restaurant server podcast, we look at why closing shifts are a P.I.A.  Produce Danny of course, does not mind them.  I on the other hand...

Brunchtown can be a wonderful place.  Mimosas in the early afternoon, breakfast-lunch mash up.  It’s all deadly.  There are however some etiquette and practical guidelines to brunching successfully.  Don’t be that person.  In todays restaurant server podcast we look at the brunch buffet in particular.