The Modern Waiter Podcast
Summary: The Modern Waiter Restaurant Podcast is a place for discussions and interviews relating to the service industry that are relevant to both restaurant workers and guests. Have you ever wondered what your waiter or waitress is thinking? Have you ever wondered how a restaurant works behind the scenes? Perhaps you worked in the service industry and laughed while discovering that all restaurant employees are the same. We have all dined at restaurants many times. The Modern Waiter Podcast helps restaurant patrons enjoy their experience by giving them a look behind the industry curtain. “I want to show the world that a career in the restaurant business can be a legitimate profession.” - Marlon Joseph, Host of The Premier Restaurant Podcast. Restaurant guest, managers, chefs, waiters and waitresses are all represented well by this show.
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- Artist: Marlon Joseph | Restaurant-Podcast
- Copyright: Copyright 2018 All rights reserved.
Podcasts:
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.
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.
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.
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.
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?
Most servers take home cash every night. How do your manage your cash lifestyle? We discuss the ways that cash is king.
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.
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.
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.
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.
What are you doing on Easter? Working! We work on holidays, when the 9-5s are off. What is that like? Lets find out...
This weeks episode I have an eye opening discussion with a very fun guest. Barbara and I get into the ins and outs around food safety in kitchen and serving alcohol at the bar. Very informative. Give a listen.
There are several reasons to send food back. There are even more reasons not to do so. We explore some of the reasons why it is oh so wrong to send food back. This is getting out of hand.
After working at the same place for almost 16 years, Producer Danny decides to flip things and interview me about my reflections of my time there. It took me by surprise. Join us as we reminisce.
What is with these people? All servers have certain types of guests that grind their gears. No rants. Just WTH? If you find yourself with one of these patrons, how do you handle it? Lets give a listen.
