The Modern Waiter Podcast

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.

Special thanks to our listener Ava Jane.  Her email in response to one of our shows inspired me to do a podcast show on generosity.  Restaurant servers are are no strangers to generosity in the craziest ways.  We may not be able to predict where generosity comes from but it is always fun to guess.

Talk about taking the good and the bad.  Large parties are boom or bust.  We navigate what those pitfalls are in this weeks restaurant podcast.  We also reminisce about the good and bad parties we had once upon a time.

This week's episode “In The Kitchen”, is the first in a series we created for season two.  The series will feature interesting people in their element with the food driving the conversation and the kitchen the backdrop.  In The Kitchen features Mateo Rodrigues, part nut, part chef, all heart.  Mateo was kind enough to come in and cook for us and share his love for food.  His challenge was to work in a kitchen foreign to him while answering interview questions.  Our challenge was to get out of the studio and capture a visual, olfactory and gustatory senses.  I posted a few photos to help with the challenge. https://www.themodernwaiter.com/post/in-the-kitchen-with-mateo-rodrigues A few technical issues aside I am proud of our first iteration of the series.  

I admit it.  I am a bit of a grinch.  That won't get in the way of today's Christmas episode of The Modern Waiter Podcast.  Producer Danny, as usual, brings some balance to the force.  Fun as always.  Unwrap with no effs given.

The schedule is the life blood of a server's existence in the restaurant.  Schedule writers have their work cut out for them.  In this weeks podcast we discuss the trends all restaurant schedules seem to follow.  Some good, some need improvement.  There are often over 30 servers to fit into these daily slots.  Kudos to those that do it well. 

Why do so many people fall for the restaurant dream?  More and more restaurants are opening every year.  Many close their doors as well.  Menu, location, employees, overhead and navigating the competition: there is a lot to get right.  We paint with a broad stroke while discussing the many pitfalls of the restaurant dream.

Woohoo! Producer Danny and I are celebrating our 52nd show, marking one year of podcasting.  We gleefully look back on our journey, sharing our mistakes and highlights we experienced along the way.  We are excited to bring you more guests and interesting content in the coming year.  Thank you for giving us a chance. Please share the podcast with anyone who may enjoy the show.

Thanksgiving, is the topic of this podcast episode.  It is my favorite holiday.  We explore thanksgiving traditions, favorite food and even Black Friday.  Many restaurants close on thanksgiving.  It is time for families and friends to get together and eat.  Spoiler alert!  I don't even like turkey.  It is no secret that servers work most holidays.  Someone has to do it...

You have had enough of the service industry and you are ready to move on.  We take a look at the skills needed to be a good server and translate them to other careers.

Early is On Time, On Time is Late, and Late is Unacceptable!  I never understood how on time could be late but lets take a look at lateness and how it affects you and others.  

We are joined in studio by the perfect guest for the subject of pets in restaurants.  April, joined by Schnauzer Maui, is a former dog trainer who now works in the restaurant industry "full time".  Danny and I discuss the mistakes pet owners make regarding restaurant patronage. “one thing I think restaurants should advertise is that they are more pet friendly if they are, then if a person who absolutely hates to have a dog around doesn’t have to go there… “ - April Sick.

As a follow up to last weeks episode, we explore the flip side of the coin.  These are the concessions we make as servers.  If you aren't able to get past these potential barriers then it is surely time to get out of the business.  Producer Danny- "because there always those people in life...it doesn't matter what their job was they're gonna complain."