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Hey guys and welcome back to another episode of Tales from the Service Industry.

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I'm one of your favorite co-hosts, Miss B, here with your normal host, Bill.

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Hey guys.

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And our favorite resident deviant and co-host, Liz.

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Hi team.

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And guys, do we have a special treat for you today?

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We have an amazing guest, guest chef.

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Hello friends.

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I'm going to jump in just to kind of explain why we refer to her as just chef.

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In our industry, in the hotel business, there's a couple of departments that you kind of become

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known by that position rather than a name.

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So with your executive chefs, it always just kind of defaults to chef.

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With engineering, you have a chief engineer that heads the department.

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They just become chief.

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It's very true.

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You know, and we were kind of joking about it earlier, but I've known chiefs that I know

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their name.

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Nobody calls them by that.

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And chef, you were saying the very same thing.

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The property that you're at now, people don't know your name.

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It's nice that they don't know my name.

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They can't find me.

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And I am just chef and it brings, you know, a sense of status in the hotel.

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One sense of respect too.

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Yeah.

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So you walk down the hallways, oh, that's chef.

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Oh, that's chef.

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Watch out.

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Well, I mean, it's a position earned through not just time, but skill.

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You know, it's like there are people in the hotel business that are in positions that

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they probably shouldn't be in, but they've done their time and they've gotten a promotion.

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I feel attacked.

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President company not included in that statement.

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But I mean, with culinary, you have to have skills.

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So when you earn that title, you've earned that title.

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It's a badge of honor.

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Well, okay.

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So I do have to ask, I know that you have worked in the hospitality industry for a while.

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Can you kind of walk us a little bit through your resume without mentioning any names,

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all that, but just a brief description of kind of what you've done and where you've

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been?

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Sure.

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So from the beginning, I was actually a general manager of a banquet center.

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Nice.

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And from there, really wanted to get back into back of house operations.

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So I've done everything from front of house and wanted to go into back of house.

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And so from going to culinary school, becoming a line cook, moving through all of the stations

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like the broiler, baking pastry and garmache and baked rice.

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Can you define that for me?

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What's a garmache?

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So garmache is working in the cold section of the chef world, like making all the beautiful

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little fruit displays and you know, like, you know, the little ducks and like turtles

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out of a watermelon.

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Wow.

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It takes years and it's really fun, but it's a lot of work.

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So I did that for a while and then became a chef, the cuisine sous chef and then executive

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chef.

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That's so awesome.

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From there owned two restaurants and then became an executive chef for a big box hotel.

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Gotcha.

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Nice.

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And then did task force as an executive chef for a couple of hotels in Los Angeles and

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then currently executive chef of a hotel in LA area.

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Nice.

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That's awesome.

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Holy moly.

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I'm overwhelmed.

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I've got loads of experience under your belt.

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Is it a weird thing to ask a chef?

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What's your favorite thing to cook?

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No, because I get asked that almost every day of my life.

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You see, I feel that it's not weird.

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No, but then sometimes you don't really want to sit there and explain to people who don't

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understand.

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So like, oh, I really just like cooking very short ribs, you know, just something, you

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know, and then they'll ask you, how do you do that?

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Oh, shoot.

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And you're like, do you know, now I have to go into my whole cooking process.

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Yeah.

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Like do you have an hour and a half?

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Like, I love that.

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So is that your favorite?

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No, it's actually not my favorite.

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My favorite thing to do is making fresh pastas.

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Oh, that's hard too.

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I did have done several classes and I was not the best student.

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So kudos to you.

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Well, thank you.

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It's really, it's just like, you know, rolling out dough all day and just boiling it and

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it's just therapeutic for me.

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That's awesome.

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But that would be your favorite thing to prepare.

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Yeah.

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Making fresh pastas and sauces.

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Do you like to cook at home or like after work or are you just like, I'm done and I

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want to look at a kitchen.

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No, because, you know, the executive chef life is not.

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You're not on the line 100% of the time.

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Oh, no, absolutely.

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The current place, I'm not.

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I'm never on the line.

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Yeah.

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It's, you know, it's admin work, but it's a lot of just coaching and mentoring folks.

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Like folks on how to make the food.

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Menu development.

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I mean, that's a huge component of being a chef.

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That's something I'm doing constantly all day.

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But, but with that being said, I usually have one of my cooks make me dinner before I leave

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when I arrive.

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There's somebody who makes me breakfast and lunch because I'll just say, Hey, I need

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to test your skills today.

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So can you please make me a steak?

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And then I'll eat that for dinner.

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It's called auditing.

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Yes.

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Pop quiz.

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Make me this.

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I do it all the time, especially when I'm hungry.

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Oh, that's amazing.

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Do you ever go like Gordon Ramsay on people?

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No, I'm not that type of person.

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And I never been.

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And I feel that that has made me very successful in the kitchen.

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How I am.

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People want to hire you because you're not a jerk.

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Yeah.

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Because everyone's super sensitive these days.

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Oh my God.

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It's so true.

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One like delivering criticism is a difficult skill.

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Takes practice in a constructive way.

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Constructive criticism is difficult.

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That they will take and don't just walk out of a kitchen and quit or in front of us.

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Going full Ramsey on people is easy.

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Yeah.

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Yeah, I've been caught doing that a couple times.

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You know, when sometimes you work at some of these hotel management groups going Ramsey's

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just it's not going to happen because you have a lot of staff members who will just

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run to HR.

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It just becomes a bigger nightmare.

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Yeah.

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Or it's not Gordon Ramsay must never have had HR.

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No, but I mean, it's it's a different ethos though.

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Yes, hotel restaurants and individual restaurants are food and beverage, but they operate very

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differently as far as like that code of conduct and nurturing and developing rather than going

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full Ramsey on people.

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Especially if that restaurant is privately owned.

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Oh, maybe they run by the owner.

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Who knows what happens in those places.

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I've overheard horrific conversations in those kind of restaurants.

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Dang.

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That's not something you hear in hotel restaurants or hotel kitchens.

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You know, I used to be an owner and executive chef at the same time.

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I used to have customers coming in.

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It was a really small restaurant that I owned.

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It only sat about 50 seats and my menu only had 10 items every season.

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Everything was made from scratch and I took every item very personal.

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So when I had somebody coming in and they would criticize something about my restaurant,

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I was like, you know what, you don't like good food.

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Get out of here.

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Like, I don't think this is the place for you.

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Yes.

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I had people coming in asking for a well done steak and I would refuse to make it.

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Sorry.

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We don't have a poll.

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We can't.

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Yeah.

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I would say I'm so sorry, but it served me rare or rare.

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That's it.

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If you don't want to eat it, then please order chicken.

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Something else.

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But then when I went to go work at hotel restaurant, you know, change your whole mindset.

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It did.

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It was kind of one of those things where you had to cook for the guests and whatever they

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wanted and you literally had to bend over.

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Like the customer is always right kind of thing to serve them what they want.

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Yeah.

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So the customer who will tip the servers really well, but all he wanted was overcooked piece

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of chicken with ranch drizzled all over it.

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Like five days a week.

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That's why like season chicken.

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Was there any like herb season?

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No, just salt and pepper on the chicken cooked so it's dry and then he sauced it with ranch.

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So weird grilled.

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Yeah.

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Grilled chicken.

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No, raw Liz raw boils.

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That's an option.

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Chicken tartare.

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Roasted.

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That's an option.

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Okay.

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That's funny.

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Chef, what are your feelings on raw meats like steak tartare?

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I just don't like it.

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Really?

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It's okay.

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So 90% of the places I've gone to does not do it right.

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Oh, what do they do wrong?

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Tell us, you know, traditionally you're supposed to use a quail egg.

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Yes.

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Quail yolk.

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Yes.

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And like the very top of it.

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Yeah.

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On top of raw beef.

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Yeah.

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Yes.

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Why?

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Like finely chopped beef.

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You go into, you know, I hate to say it, but you go into certain areas like where people

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won't eat a raw quail egg yolk.

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So they have to adjust the menu to a slightly cooked yolk that's chicken.

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Like soupy.

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And it's just not the same.

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Ideally I just don't want to eat minced up raw beef.

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You know what's funny about that?

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I've only had beef tartare once and I just tried it because the thought of it like baby

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like, ah, and you're the one who made it for me.

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And I remember I actually liked it, but it's still scared me.

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So I didn't need it again.

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But obviously straight now.

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They're for safety reasons.

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I've had cooked this raw chicken before.

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According to our what?

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California food handlers card.

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Chicken needs to be cooked to a certain temperature.

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Okay.

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Oh my God.

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So do all your chefs like actually take temperatures of food or sorry cooks?

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Yeah, cooks, chefs.

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Cooks, soups, chefs.

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Uh, so the ones who really care about food safety and their job, they do.

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I wasn't sure.

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I'm not going to, I've never spent much time in a kitchen.

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So I don't know if they're actually like temperature checking each food.

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If that's like a thing or they just know how long to cook it.

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They should know how long to cook it plus touching the chicken, making sure it has like

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that certain type of bounce.

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But when you're cooking for a lot of people, you want to check the temperature.

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Yeah.

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And I've had cooks who've been there for cheese like over 30 years and they think they know

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what they're doing, but they never check the temperature of the chicken.

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And that's when they overcook the chicken and somebody has to pour ranch over it.

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Unless you're into that sort of thing.

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What also I'm sure like in the back of the kitchen, there are a lot of factors that you

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need to take into account when like temperature checking food, what burner am I using, what

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oven am I using?

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Like not all of our equipment is perfect.

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Let's be real.

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I think it's like a lot of things differently.

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Like what was the temperature of that piece of meat before I put it on the grill as well?

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Like I feel like are those all factors?

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Well, if you are eating from a safe place, then no, any kind of raw meat should never

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be above 40 degrees before you put it onto a cooking stove or a grill or anything like

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that.

257
00:10:46,520 --> 00:10:51,000
Unless you're taking a piece of meat, like a raw piece of beef and you're letting it

258
00:10:51,000 --> 00:10:54,880
get to room temperature within two hours and then you cook it.

259
00:10:54,880 --> 00:10:55,880
Interesting.

260
00:10:55,880 --> 00:10:59,920
But for the most part, this is like crash course on food handlers.

261
00:10:59,920 --> 00:11:00,920
Yeah.

262
00:11:00,920 --> 00:11:02,560
I've taken the course a couple times.

263
00:11:02,560 --> 00:11:03,560
You Bill.

264
00:11:03,560 --> 00:11:04,560
I haven't.

265
00:11:04,560 --> 00:11:05,560
I haven't.

266
00:11:05,560 --> 00:11:06,560
You have to.

267
00:11:06,560 --> 00:11:09,360
For your own Sandy, you'll be like, what the?

268
00:11:09,360 --> 00:11:10,360
Yeah.

269
00:11:10,360 --> 00:11:11,360
That's just interesting.

270
00:11:11,360 --> 00:11:12,360
Yeah.

271
00:11:12,360 --> 00:11:13,360
Okay.

272
00:11:13,360 --> 00:11:14,360
As a chef, are you like super against microwaves?

273
00:11:14,360 --> 00:11:15,360
Yes.

274
00:11:15,360 --> 00:11:16,360
I thought so.

275
00:11:16,360 --> 00:11:17,880
I think they have like a weird thing, right?

276
00:11:17,880 --> 00:11:19,480
Because of a weird thing against microwaves.

277
00:11:19,480 --> 00:11:22,640
I mean, I'm microwave food for my kid, but okay.

278
00:11:22,640 --> 00:11:23,640
Not for the restaurant.

279
00:11:23,640 --> 00:11:25,960
I mean, microwaves are temperamental.

280
00:11:25,960 --> 00:11:30,400
And when they introduced this thing called a turbo chef, it's pretty much an oven and

281
00:11:30,400 --> 00:11:31,840
a microwave put together.

282
00:11:31,840 --> 00:11:33,880
I was so against that too.

283
00:11:33,880 --> 00:11:34,880
Really?

284
00:11:34,880 --> 00:11:35,880
But it's just cheating.

285
00:11:35,880 --> 00:11:36,880
Okay.

286
00:11:36,880 --> 00:11:37,880
It's not real cooking.

287
00:11:37,880 --> 00:11:38,880
It's not.

288
00:11:38,880 --> 00:11:39,880
It's not real cooking.

289
00:11:39,880 --> 00:11:43,800
And there's, it's just not necessary to put like something in a microwave to heat it up.

290
00:11:43,800 --> 00:11:44,800
Okay.

291
00:11:44,800 --> 00:11:47,360
It's not like the molecules are, I don't even know how microwave works.

292
00:11:47,360 --> 00:11:48,360
Sorry.

293
00:11:48,360 --> 00:11:49,640
It's quite literally vibration.

294
00:11:49,640 --> 00:11:50,640
Okay.

295
00:11:50,640 --> 00:11:54,080
So when we're trying to eat healthy, say steamed broccoli.

296
00:11:54,080 --> 00:11:59,080
When you're actually steaming broccoli, you'll get those nutrients from the broccoli.

297
00:11:59,080 --> 00:12:03,280
But when you take broccoli that's already steamed and you stick it in the microwave,

298
00:12:03,280 --> 00:12:05,160
you're getting nothing out of it.

299
00:12:05,160 --> 00:12:06,160
What?

300
00:12:06,160 --> 00:12:07,160
I'm eating broccoli for no reason.

301
00:12:07,160 --> 00:12:08,160
Pretty much.

302
00:12:08,160 --> 00:12:10,760
Do you buy the steamer bags that you put in the microwave?

303
00:12:10,760 --> 00:12:15,800
I will honestly buy a big bag of frozen, frozen broccoli.

304
00:12:15,800 --> 00:12:20,640
I'll take some out, put it in a bowl, put some water in, put a towel over and then microwave

305
00:12:20,640 --> 00:12:21,640
it.

306
00:12:21,640 --> 00:12:26,640
See, the more process your food goes through, like especially heating process, like say

307
00:12:26,640 --> 00:12:33,080
you take some broccoli that has been, or some asparagus that's grilled on the oven,

308
00:12:33,080 --> 00:12:34,640
and then you're not eating it.

309
00:12:34,640 --> 00:12:35,640
You put it away.

310
00:12:35,640 --> 00:12:37,480
It's left over as you eat it the next day.

311
00:12:37,480 --> 00:12:41,040
You're going to get the most nutrients if you eat that grilled asparagus cold.

312
00:12:41,040 --> 00:12:45,280
But once you throw it in the microwave, you're just breaking down the nutrients.

313
00:12:45,280 --> 00:12:46,280
Interesting.

314
00:12:46,280 --> 00:12:50,760
I'm not saying a completely bad thing because people still got to eat, but it's just the

315
00:12:50,760 --> 00:12:55,760
best way to eat food is when you're taking it from its natural source first and eat it

316
00:12:55,760 --> 00:12:56,760
that day.

317
00:12:56,760 --> 00:12:59,760
The best way to eat your veggies is buying them fresh.

318
00:12:59,760 --> 00:13:01,960
They just go bad so fast.

319
00:13:01,960 --> 00:13:04,880
That's why you buy the loose stuff.

320
00:13:04,880 --> 00:13:07,000
You buy what you need and that's it.

321
00:13:07,000 --> 00:13:11,680
I mean, how often do you buy, and I've done this millions of times, I'll buy whatever

322
00:13:11,680 --> 00:13:14,200
they call it, a little crate, whatever it is of mushrooms.

323
00:13:14,200 --> 00:13:15,560
I'll use a third of it.

324
00:13:15,560 --> 00:13:20,520
I'll put it the rest in the fridge and then it just goes bad.

325
00:13:20,520 --> 00:13:21,520
It's cheaper.

326
00:13:21,520 --> 00:13:25,480
Usually when you buy bulk and you buy four mushrooms, it's going to be like 50 cents

327
00:13:25,480 --> 00:13:29,000
versus three bucks for the whole thing that half of it's going to go bad.

328
00:13:29,000 --> 00:13:36,080
That's why I started back my UPS man bringing my dinners in a little refrigerated box because

329
00:13:36,080 --> 00:13:38,080
I don't need a whole bunch of green onion.

330
00:13:38,080 --> 00:13:42,360
I might need two little things of it and I'm not wasting any food.

331
00:13:42,360 --> 00:13:44,480
My mother is going to love that part of the episode.

332
00:13:44,480 --> 00:13:45,480
Sorry, mom.

333
00:13:45,480 --> 00:13:48,080
What can Brown do for you today?

334
00:13:48,080 --> 00:13:52,160
Yeah, I can't afford for someone to hand pick my meals.

335
00:13:52,160 --> 00:13:54,440
Give me a menu card and tell me how to make it.

336
00:13:54,440 --> 00:13:55,920
That's what discount codes are for.

337
00:13:55,920 --> 00:13:57,400
Okay, I have a system.

338
00:13:57,400 --> 00:13:58,400
Oh, well, that's good.

339
00:13:58,400 --> 00:14:00,600
Okay, we'll have to get that from you.

340
00:14:00,600 --> 00:14:02,960
But to Sang-Wae, Bill, do you have any questions for Chef?

341
00:14:02,960 --> 00:14:04,960
I do, but they're not food related.

342
00:14:04,960 --> 00:14:06,600
That is, I have so many food questions.

343
00:14:06,600 --> 00:14:08,720
No, I think we can pivot a little bit.

344
00:14:08,720 --> 00:14:09,720
Okay.

345
00:14:09,720 --> 00:14:10,720
All right.

346
00:14:10,720 --> 00:14:15,320
So, you know, a lot of the questions or a lot of the stories that we share are like

347
00:14:15,320 --> 00:14:17,200
the exception, not the rule.

348
00:14:17,200 --> 00:14:22,480
So, you know, we joke about the A-hole of the week or Ms. B's B of the week.

349
00:14:22,480 --> 00:14:26,160
So a lot of the conversations are kind of the more extreme things.

350
00:14:26,160 --> 00:14:27,160
Okay.

351
00:14:27,160 --> 00:14:29,440
Well, that's where the fun is, right?

352
00:14:29,440 --> 00:14:30,440
True that.

353
00:14:30,440 --> 00:14:31,960
So that's where my questions for you lie.

354
00:14:31,960 --> 00:14:38,160
Questions like, what is the craziest, most outlandish demand or interaction you've had

355
00:14:38,160 --> 00:14:39,160
with a guest?

356
00:14:39,160 --> 00:14:43,920
You kind of touched on that when you were sharing a story about your restaurant.

357
00:14:43,920 --> 00:14:47,560
But those are the kind of stories that I love, selfishly.

358
00:14:47,560 --> 00:14:50,920
And that's where I would go over the questions.

359
00:14:50,920 --> 00:14:53,120
I like it.

360
00:14:53,120 --> 00:14:56,680
One time I had a guest send in a room service order.

361
00:14:56,680 --> 00:15:02,080
So I had one that cooks read the ticket and it says, extra mannies, so much mannies that

362
00:15:02,080 --> 00:15:04,440
will make you sick on the ticket.

363
00:15:04,440 --> 00:15:05,440
Yeah.

364
00:15:05,440 --> 00:15:06,800
So someone had to type that in.

365
00:15:06,800 --> 00:15:12,160
Well, someone ordered it that way through the room service operator and that room service

366
00:15:12,160 --> 00:15:14,920
operator had to type that out and put it into the...

367
00:15:14,920 --> 00:15:17,200
And I don't think they were making that up.

368
00:15:17,200 --> 00:15:21,360
The guest probably told them like, no, I want so much mannies, it would make someone sick.

369
00:15:21,360 --> 00:15:22,440
That's amazing.

370
00:15:22,440 --> 00:15:25,600
So cook reads it and goes, chef, I need your help.

371
00:15:25,600 --> 00:15:28,320
I was like, okay, so I come and I take a look at the ticket.

372
00:15:28,320 --> 00:15:31,480
I was like, oh man, okay, let's find out what room number it is.

373
00:15:31,480 --> 00:15:35,000
Let me talk to them personally so I could provide the best service for the guest.

374
00:15:35,000 --> 00:15:40,600
Do they just want extra mannies in a bowl or what, you know, or they want it in a bowl?

375
00:15:40,600 --> 00:15:41,600
Fair question.

376
00:15:41,600 --> 00:15:42,600
Right?

377
00:15:42,600 --> 00:15:43,600
Fair question.

378
00:15:43,600 --> 00:15:47,520
And when it's that massive amount of mannies, you have to upcharge them because usually

379
00:15:47,520 --> 00:15:50,000
you're using about a tablespoon of mannies.

380
00:15:50,000 --> 00:15:51,000
And I don't know how much...

381
00:15:51,000 --> 00:15:52,000
That's being generous.

382
00:15:52,000 --> 00:15:53,000
Right?

383
00:15:53,000 --> 00:15:55,680
And I don't know how much mannies they wanted to make the normal person sick because after

384
00:15:55,680 --> 00:15:58,280
two tablespoons of mannies, I could start getting really sick.

385
00:15:58,280 --> 00:15:59,280
What food was this on?

386
00:15:59,280 --> 00:16:00,280
Yeah.

387
00:16:00,280 --> 00:16:01,280
What was the dish?

388
00:16:01,280 --> 00:16:02,280
A turkey club sandwich.

389
00:16:02,280 --> 00:16:03,280
Oh, just a sandwich.

390
00:16:03,280 --> 00:16:04,280
Okay.

391
00:16:04,280 --> 00:16:08,960
They wanted the mannies dripping onto the plate, like coming out of the side.

392
00:16:08,960 --> 00:16:09,960
That's why I had to...

393
00:16:09,960 --> 00:16:10,960
So you called the guest.

394
00:16:10,960 --> 00:16:14,280
Probe a little bit and ask the guest what's going on here, right?

395
00:16:14,280 --> 00:16:15,280
Okay.

396
00:16:15,280 --> 00:16:18,320
So I finally get a hold of the guest and it's like, hey, Mr...

397
00:16:18,320 --> 00:16:19,320
Smith.

398
00:16:19,320 --> 00:16:22,800
Mr. Smith.

399
00:16:22,800 --> 00:16:28,080
So how much mannies do you want on this sandwich because the communication is kind of broken

400
00:16:28,080 --> 00:16:29,080
down here?

401
00:16:29,080 --> 00:16:34,600
Like you just want like an extra side of mannies or would you like a cup of mannies?

402
00:16:34,600 --> 00:16:39,920
And he says, listen, I spoke to the operator and I said, enough mannies to make you sick.

403
00:16:39,920 --> 00:16:43,320
I was like, okay, so two tablespoons of mannies makes me sick.

404
00:16:43,320 --> 00:16:44,520
How much mannies makes you sick?

405
00:16:44,520 --> 00:16:45,520
It's very subjective.

406
00:16:45,520 --> 00:16:46,520
Yeah, right?

407
00:16:46,520 --> 00:16:47,520
Totally.

408
00:16:47,520 --> 00:16:49,920
And so he says, okay, so take two tablespoons of mannies.

409
00:16:49,920 --> 00:16:53,440
You have five layers of ingredients in the sandwich.

410
00:16:53,440 --> 00:16:56,720
I want two tablespoons of mannies in between each layer.

411
00:16:56,720 --> 00:16:57,720
Each layer.

412
00:16:57,720 --> 00:16:58,720
Gross.

413
00:16:58,720 --> 00:17:04,200
So like to put it in perspective, turkey club, bread, mannies, turkey, mannies, lettuce,

414
00:17:04,200 --> 00:17:06,200
mannies, cheese, mannies.

415
00:17:06,200 --> 00:17:08,120
Oh, there's bacon on the club.

416
00:17:08,120 --> 00:17:10,560
Bacon, mannies, cheese, mannies.

417
00:17:10,560 --> 00:17:11,560
Yes.

418
00:17:11,560 --> 00:17:13,800
So was he trying to commit suicide or?

419
00:17:13,800 --> 00:17:15,800
Very, very slowly.

420
00:17:15,800 --> 00:17:18,840
Wouldn't all that just do it right then?

421
00:17:18,840 --> 00:17:20,640
He wanted an ambulance ride.

422
00:17:20,640 --> 00:17:21,640
Okay.

423
00:17:21,640 --> 00:17:24,280
So I do what he asked.

424
00:17:24,280 --> 00:17:31,520
I meet him, you know, two tablespoons of mannies on each layer of sandwich, have it delivered

425
00:17:31,520 --> 00:17:32,720
to his room.

426
00:17:32,720 --> 00:17:35,160
And then he calls down and he's like, you know what?

427
00:17:35,160 --> 00:17:36,160
I need more mannies.

428
00:17:36,160 --> 00:17:39,840
He needs to dip his sandwich in more mannies.

429
00:17:39,840 --> 00:17:45,880
So I gave him a side of like two cups of mannies on the side to dip.

430
00:17:45,880 --> 00:17:46,880
I'm sorry.

431
00:17:46,880 --> 00:17:51,080
Using your best judgment, how much mannies do you think was on his original sandwich?

432
00:17:51,080 --> 00:17:52,920
At least like a half a cup.

433
00:17:52,920 --> 00:17:54,800
Yeah, about a half a cup of mannies.

434
00:17:54,800 --> 00:17:56,760
Oh, I have good math in my head.

435
00:17:56,760 --> 00:18:00,120
So okay, so he already has a half a cup of mannies on his sandwich.

436
00:18:00,120 --> 00:18:02,560
He wants you to give him an additional two cups.

437
00:18:02,560 --> 00:18:05,880
Yes, two cups of mannies for him to dip his sandwich into.

438
00:18:05,880 --> 00:18:06,880
Oh my God.

439
00:18:06,880 --> 00:18:10,960
So that's like a half a jar of a normal jar of mannies that we would buy.

440
00:18:10,960 --> 00:18:11,960
True.

441
00:18:11,960 --> 00:18:12,960
Right.

442
00:18:12,960 --> 00:18:14,960
And this just in from our research department.

443
00:18:14,960 --> 00:18:15,960
Ring, ring, ring.

444
00:18:15,960 --> 00:18:20,720
Apparently a tablespoon of mannies is between 90 and 100 calories.

445
00:18:20,720 --> 00:18:21,720
Whoa.

446
00:18:21,720 --> 00:18:23,600
All right, so then what do this guess want?

447
00:18:23,600 --> 00:18:24,800
I'm just dying.

448
00:18:24,800 --> 00:18:30,800
So give him two more cups of mannies on the side for dipping and it didn't hear from him

449
00:18:30,800 --> 00:18:32,560
for the rest of the evening.

450
00:18:32,560 --> 00:18:33,560
His heart gave out.

451
00:18:33,560 --> 00:18:34,560
From what?

452
00:18:34,560 --> 00:18:35,560
What?

453
00:18:35,560 --> 00:18:41,080
How many thousands of calories are we at now?

454
00:18:41,080 --> 00:18:42,480
I don't know.

455
00:18:42,480 --> 00:18:43,480
Math department?

456
00:18:43,480 --> 00:18:45,680
There is no math department here.

457
00:18:45,680 --> 00:18:47,720
Let me phone the research department.

458
00:18:47,720 --> 00:18:51,880
So then a week later, I get this review.

459
00:18:51,880 --> 00:18:53,720
It better be a good review.

460
00:18:53,720 --> 00:18:54,720
Oh my God.

461
00:18:54,720 --> 00:18:55,720
So he gave me a two.

462
00:18:55,720 --> 00:18:56,720
Oh.

463
00:18:56,720 --> 00:18:59,720
Which is not good for food quality.

464
00:18:59,720 --> 00:19:01,480
Well yeah, he had too much mannies.

465
00:19:01,480 --> 00:19:03,480
Oh my God, I'm dying.

466
00:19:03,480 --> 00:19:08,440
My stay was really great, but there was not enough mannies in my sandwich.

467
00:19:08,440 --> 00:19:10,440
Stop it.

468
00:19:10,440 --> 00:19:11,440
Stop.

469
00:19:11,440 --> 00:19:15,240
And it just, I went by the exact formula which you asked.

470
00:19:15,240 --> 00:19:16,240
That is insane.

471
00:19:16,240 --> 00:19:17,240
I just couldn't believe this.

472
00:19:17,240 --> 00:19:22,680
I was literally the second week I had just worked at this hotel and my manager is like

473
00:19:22,680 --> 00:19:26,800
all about, you know, survey review, polls me into the office.

474
00:19:26,800 --> 00:19:28,200
You can't short the guess.

475
00:19:28,200 --> 00:19:34,360
I'm like, listen, I told her the story about the mannies and she still didn't believe me.

476
00:19:34,360 --> 00:19:35,760
She's like, you sure the ticket?

477
00:19:35,760 --> 00:19:37,960
I would have taken a picture of that.

478
00:19:37,960 --> 00:19:39,760
No, I would have framed that.

479
00:19:39,760 --> 00:19:41,320
Yeah, that would have been funny.

480
00:19:41,320 --> 00:19:45,680
Like your rave sheet artwork, I would have totally framed that receipt.

481
00:19:45,680 --> 00:19:50,560
Take a picture of the sandwich as well with like the mannies like dripping out each layer.

482
00:19:50,560 --> 00:19:51,560
Oh gross.

483
00:19:51,560 --> 00:19:55,800
God, you know what, based on some of our stories, could you have been using the mannies for other

484
00:19:55,800 --> 00:19:56,800
things?

485
00:19:56,800 --> 00:19:57,800
Oh, maybe.

486
00:19:57,800 --> 00:19:58,800
Okay.

487
00:19:58,800 --> 00:19:59,800
All right.

488
00:19:59,800 --> 00:20:00,800
I'm just saying.

489
00:20:00,800 --> 00:20:01,800
We're getting graphic here.

490
00:20:01,800 --> 00:20:05,120
It's too early in the night for that.

491
00:20:05,120 --> 00:20:08,000
So that's Mr. Mannies.

492
00:20:08,000 --> 00:20:11,560
And so every time I make a sandwich, you think of him?

493
00:20:11,560 --> 00:20:17,320
I think of that story and I just think about this guy and his mannies and he just really

494
00:20:17,320 --> 00:20:18,400
loved mannies.

495
00:20:18,400 --> 00:20:22,480
Every time you skimp someone on mannies, you're like, I'm saving your arteries and your heart.

496
00:20:22,480 --> 00:20:23,480
You're welcome.

497
00:20:23,480 --> 00:20:24,480
Oh my God.

498
00:20:24,480 --> 00:20:25,480
Okay.

499
00:20:25,480 --> 00:20:27,280
Do you have another horror story for us?

500
00:20:27,280 --> 00:20:28,400
Yes, I do.

501
00:20:28,400 --> 00:20:33,000
So this same hotel, it's 545 AM.

502
00:20:33,000 --> 00:20:34,000
Nice and early.

503
00:20:34,000 --> 00:20:35,000
Yeah.

504
00:20:35,000 --> 00:20:36,680
I usually get to work around 5 AM morning.

505
00:20:36,680 --> 00:20:37,680
Okay.

506
00:20:37,680 --> 00:20:42,440
So 5 AM, get a room service call, another room service, so a lot of shady stuff happens

507
00:20:42,440 --> 00:20:43,440
in room service, right?

508
00:20:43,440 --> 00:20:44,760
Oh, I love it.

509
00:20:44,760 --> 00:20:46,680
For a can of whipped cream.

510
00:20:46,680 --> 00:20:47,680
Oh, champagne.

511
00:20:47,680 --> 00:20:51,920
The cheapest bottle that you could find.

512
00:20:51,920 --> 00:20:57,960
The Grand Crew.

513
00:20:57,960 --> 00:20:59,920
That's funny on a level that you don't know yet.

514
00:20:59,920 --> 00:21:00,920
Yeah.

515
00:21:00,920 --> 00:21:01,920
Whole strawberries.

516
00:21:01,920 --> 00:21:02,920
Of course.

517
00:21:02,920 --> 00:21:04,920
It sounds kind of romantic.

518
00:21:04,920 --> 00:21:06,720
Don't tell me like chocolate syrup too.

519
00:21:06,720 --> 00:21:08,720
There she's chocolate syrup.

520
00:21:08,720 --> 00:21:09,720
All right.

521
00:21:09,720 --> 00:21:11,800
What else are we missing?

522
00:21:11,800 --> 00:21:12,800
Anything else?

523
00:21:12,800 --> 00:21:16,560
Yeah, monostat for the resulting yeast infection.

524
00:21:16,560 --> 00:21:20,240
And 10 extra towels.

525
00:21:20,240 --> 00:21:22,080
Those stains are not going to come out, Bill.

526
00:21:22,080 --> 00:21:25,000
Did it happen to be February 14th?

527
00:21:25,000 --> 00:21:26,840
No, it wasn't.

528
00:21:26,840 --> 00:21:27,840
It was a weekend.

529
00:21:27,840 --> 00:21:30,400
So I thought 5 in the morning.

530
00:21:30,400 --> 00:21:36,440
545 in the morning, because I remember, because we didn't open until 6 AM, but with room service,

531
00:21:36,440 --> 00:21:39,640
we could call half an hour earlier to pre-place your order.

532
00:21:39,640 --> 00:21:40,640
To pre-place your order.

533
00:21:40,640 --> 00:21:43,200
They wanted to be like high up in the queue.

534
00:21:43,200 --> 00:21:50,240
So our room service attendant goes, chef, I need you to look at this order.

535
00:21:50,240 --> 00:21:53,320
Can I bring up a whole can of whipped cream?

536
00:21:53,320 --> 00:21:55,880
Like, why would they want a whole can of whipped cream?

537
00:21:55,880 --> 00:22:00,120
I don't even have a button for that in my gross.

538
00:22:00,120 --> 00:22:03,000
I mean, what do you do?

539
00:22:03,000 --> 00:22:07,520
A quantity of 10 on a side of whipped cream?

540
00:22:07,520 --> 00:22:09,520
Like, I don't know.

541
00:22:09,520 --> 00:22:12,120
That's an open ticket, $20.

542
00:22:12,120 --> 00:22:14,080
So I read the whole entire ticket.

543
00:22:14,080 --> 00:22:17,120
And you're like, ooh, this is not good.

544
00:22:17,120 --> 00:22:22,160
Wait, and I'm sorry, this level of spicy is at 545 AM, right?

545
00:22:22,160 --> 00:22:23,160
Yes.

546
00:22:23,160 --> 00:22:24,160
Okay.

547
00:22:24,160 --> 00:22:25,160
They wanted their wake up call.

548
00:22:25,160 --> 00:22:26,160
Okay.

549
00:22:26,160 --> 00:22:27,160
So then...

550
00:22:27,160 --> 00:22:29,160
Somebody's going to be up early.

551
00:22:29,160 --> 00:22:32,800
So I read this ticket and I said, hey, this doesn't seem right.

552
00:22:32,800 --> 00:22:34,600
So it's 545 AM.

553
00:22:34,600 --> 00:22:36,480
I'm not really thinking clearly.

554
00:22:36,480 --> 00:22:42,200
I decided to tell the sous chef, hey, chef, you need to go with the room service attendant

555
00:22:42,200 --> 00:22:45,680
because she's a female and I just don't want something weird to happen.

556
00:22:45,680 --> 00:22:47,840
And deliver this order.

557
00:22:47,840 --> 00:22:50,160
And he gets mad and he's like, this is not my job.

558
00:22:50,160 --> 00:22:53,440
Like, please, like, you know, I hate when they pull that card.

559
00:22:53,440 --> 00:22:58,080
So they go upstairs and they deliver the items.

560
00:22:58,080 --> 00:23:01,240
The lady who opens the door is like half naked.

561
00:23:01,240 --> 00:23:02,240
Makes sense.

562
00:23:02,240 --> 00:23:05,120
And then she won't open the door all the way.

563
00:23:05,120 --> 00:23:07,000
She's just kind of, okay, just leave everything outside.

564
00:23:07,000 --> 00:23:10,360
Yeah, because you need to like push the cart like into the room.

565
00:23:10,360 --> 00:23:11,360
Correct.

566
00:23:11,360 --> 00:23:16,240
So then the room service attendant goes, hey, I really need you to sign this check.

567
00:23:16,240 --> 00:23:23,640
So she has her hand over her towel, her brush, and then she has her, you know, her brush

568
00:23:23,640 --> 00:23:26,600
and then, and the sous chef got a free show.

569
00:23:26,600 --> 00:23:27,600
Oh, okay.

570
00:23:27,600 --> 00:23:29,080
She had to move her hand.

571
00:23:29,080 --> 00:23:30,080
Yes.

572
00:23:30,080 --> 00:23:36,880
So they both come downstairs giggling and report back to me because on that weekend, I was

573
00:23:36,880 --> 00:23:37,880
the M.O.D.

574
00:23:37,880 --> 00:23:38,880
Of course.

575
00:23:38,880 --> 00:23:41,320
You know, double dipping chef.

576
00:23:41,320 --> 00:23:48,320
They report to me about, hey, you know, we, um, booby, you know, there was a naked woman

577
00:23:48,320 --> 00:23:54,920
trying to get whipped cream and it smelled like cigarettes and there is a dog in the room.

578
00:23:54,920 --> 00:23:59,640
There wasn't, you know, you know, she didn't pay for the pet fee and cigarette smoke.

579
00:23:59,640 --> 00:24:07,640
So I use my best judgment and I call the assistant general manager who wasn't very bright himself.

580
00:24:07,640 --> 00:24:12,280
He and the chief of the hotel, the director of engineering decides, hey, we're going to

581
00:24:12,280 --> 00:24:14,320
go upstairs and check this out.

582
00:24:14,320 --> 00:24:16,520
They wanted a piece of the show.

583
00:24:16,520 --> 00:24:19,640
And then I said, listen guys, she's busy.

584
00:24:19,640 --> 00:24:23,840
You might be interrupting something.

585
00:24:23,840 --> 00:24:26,520
I said, Hey, it needs to be.

586
00:24:26,520 --> 00:24:30,600
I'll go up there because I'm a female and one of you guys go with me because if two

587
00:24:30,600 --> 00:24:34,400
guys go up there, it's going to look like you're trying to do something to her.

588
00:24:34,400 --> 00:24:38,800
So then we're going to put our ears to the door just before we knock to make sure nothing

589
00:24:38,800 --> 00:24:41,200
bad is happening.

590
00:24:41,200 --> 00:24:46,720
So then I got to the room, her friend had left and she lets me in.

591
00:24:46,720 --> 00:24:48,600
There's just like garbage everywhere.

592
00:24:48,600 --> 00:24:53,720
You tell she was, um, you know, doing something a little weird, conducting a side business.

593
00:24:53,720 --> 00:24:54,720
Who knows, right?

594
00:24:54,720 --> 00:24:55,720
Hey, it's the service industry.

595
00:24:55,720 --> 00:24:56,720
Yes.

596
00:24:56,720 --> 00:25:02,600
But at the end of it, there was this little Chihuahua that was just frightened under the

597
00:25:02,600 --> 00:25:03,600
bed.

598
00:25:03,600 --> 00:25:05,480
And I felt so bad.

599
00:25:05,480 --> 00:25:08,840
I snatched that Chihuahua and called animal services.

600
00:25:08,840 --> 00:25:09,840
Really?

601
00:25:09,840 --> 00:25:12,400
Good for you.

602
00:25:12,400 --> 00:25:14,840
And that was the end of the story.

603
00:25:14,840 --> 00:25:19,360
But you know, you never know what you would encounter on just a food order.

604
00:25:19,360 --> 00:25:25,200
You know, you have Mr. Manet's, you have whipped cream, can, um, whipped cream cans.

605
00:25:25,200 --> 00:25:26,200
I didn't.

606
00:25:26,200 --> 00:25:32,000
But, um, was this woman evicted from the hotel?

607
00:25:32,000 --> 00:25:33,000
Oh yeah.

608
00:25:33,000 --> 00:25:35,120
She was evicted from the hotel.

609
00:25:35,120 --> 00:25:38,120
But you know, I think that dog went to like a good place.

610
00:25:38,120 --> 00:25:39,600
Um, like maybe.

611
00:25:39,600 --> 00:25:40,600
Is it dead?

612
00:25:40,600 --> 00:25:41,600
No, no, no, no.

613
00:25:41,600 --> 00:25:42,600
It got adopted.

614
00:25:42,600 --> 00:25:44,600
A good place of adoption.

615
00:25:44,600 --> 00:25:45,600
Yeah.

616
00:25:45,600 --> 00:25:46,600
Okay.

617
00:25:46,600 --> 00:25:47,600
A better home.

618
00:25:47,600 --> 00:25:50,880
So I don't know what she was doing with the little dog in the room at all.

619
00:25:50,880 --> 00:25:51,880
Well, that's okay.

620
00:25:51,880 --> 00:25:52,880
I looked over at Bill.

621
00:25:52,880 --> 00:25:56,240
Cause when you were saying, you know, all these things and then there's whipped cream

622
00:25:56,240 --> 00:26:00,240
and then there's nobody else in the room that's kind of freaking me out.

623
00:26:00,240 --> 00:26:02,880
I hope the dog did not play a part in all this.

624
00:26:02,880 --> 00:26:03,880
I was thinking that.

625
00:26:03,880 --> 00:26:04,880
I just didn't want to say that.

626
00:26:04,880 --> 00:26:05,880
Well, I said it.

627
00:26:05,880 --> 00:26:07,800
We, we don't, we don't kink shame.

628
00:26:07,800 --> 00:26:08,800
Okay.

629
00:26:08,800 --> 00:26:09,800
No, I'm sorry.

630
00:26:09,800 --> 00:26:10,800
I can shame that kink.

631
00:26:10,800 --> 00:26:11,800
If that is your kink.

632
00:26:11,800 --> 00:26:12,800
Dogs.

633
00:26:12,800 --> 00:26:13,800
No.

634
00:26:13,800 --> 00:26:17,840
That goes far beyond my, there's a foot out there for everybody's statement.

635
00:26:17,840 --> 00:26:20,560
So there's a foot out there for the majority of people.

636
00:26:20,560 --> 00:26:21,560
Okay.

637
00:26:21,560 --> 00:26:24,120
And nine and nine percent don't involve dogs.

638
00:26:24,120 --> 00:26:25,120
That's just gross.

639
00:26:25,120 --> 00:26:30,360
You know, well, the thing is, I saw the dog and I knew there was something wrong and

640
00:26:30,360 --> 00:26:32,840
I was like, I need to take this dog and I need to save it.

641
00:26:32,840 --> 00:26:34,840
Oh, I love that.

642
00:26:34,840 --> 00:26:35,840
Oh man.

643
00:26:35,840 --> 00:26:39,480
I imagine the dog just like running out the door, like in your arms like, thank you,

644
00:26:39,480 --> 00:26:40,480
I'm free.

645
00:26:40,480 --> 00:26:41,480
With whipped cream.

646
00:26:41,480 --> 00:26:42,480
Shaking the entire time.

647
00:26:42,480 --> 00:26:43,480
That's a chihuahua for you.

648
00:26:43,480 --> 00:26:44,480
Nervous little animals.

649
00:26:44,480 --> 00:26:45,480
That's crazy.

650
00:26:45,480 --> 00:26:47,420
That's a good story.

651
00:26:47,420 --> 00:26:51,960
Mrs. Hermane's and Mrs. Whip Cream Cams.

652
00:26:51,960 --> 00:26:52,960
Yeah.

653
00:26:52,960 --> 00:26:55,280
Bill, you got another question for us.

654
00:26:55,280 --> 00:26:56,920
I don't know if I should.

655
00:26:56,920 --> 00:26:58,640
Are you ready for another question?

656
00:26:58,640 --> 00:26:59,760
I don't know if I should.

657
00:26:59,760 --> 00:27:00,960
Oh, you should.

658
00:27:00,960 --> 00:27:02,360
It's an employee question.

659
00:27:02,360 --> 00:27:09,680
And in my time in operations, I have seen people do some egregiously stupid things.

660
00:27:09,680 --> 00:27:14,600
Like I've seen caustic chemicals that people have dispensed right into their own hands.

661
00:27:14,600 --> 00:27:20,560
I caught a kitchen steward that was mixing bleach and liquid detergent together because

662
00:27:20,560 --> 00:27:27,120
that was his good idea to scrub food and beverage racks like the sheet tray racks.

663
00:27:27,120 --> 00:27:30,720
You typically want to mix bleach with water and that is it.

664
00:27:30,720 --> 00:27:33,240
So mixing it together into this mystery concoction.

665
00:27:33,240 --> 00:27:34,560
Oh, it's interesting.

666
00:27:34,560 --> 00:27:38,640
I've caught rumitin that's mixing room's chemicals into the same bottle, you know, so it's not

667
00:27:38,640 --> 00:27:39,640
yellow.

668
00:27:39,640 --> 00:27:41,680
It's not yellow, green, blue and pink.

669
00:27:41,680 --> 00:27:46,960
It's this weird brownish color or this strange purple or yeah, I mean, just kind of make

670
00:27:46,960 --> 00:27:47,960
up whatever.

671
00:27:47,960 --> 00:27:49,960
So I've seen egregious things on our side.

672
00:27:49,960 --> 00:27:54,800
I got to ask, what is the worst thing that you've ever seen an employee do in the kitchen?

673
00:27:54,800 --> 00:27:57,120
Oh, I'm so intrigued.

674
00:27:57,120 --> 00:28:01,040
Like something you saw and you have to question yourself like, how did you get this job?

675
00:28:01,040 --> 00:28:02,040
Did I hire you?

676
00:28:02,040 --> 00:28:03,040
Yeah.

677
00:28:03,040 --> 00:28:04,760
Why are you still here?

678
00:28:04,760 --> 00:28:08,480
I'm lucky because what I've seen is just very minor stuff.

679
00:28:08,480 --> 00:28:12,960
But in the hotels that I've been in, I've always been the manager.

680
00:28:12,960 --> 00:28:15,560
If I see it, then it gets corrected right away.

681
00:28:15,560 --> 00:28:16,560
Yeah.

682
00:28:16,560 --> 00:28:22,120
But I have seen servers before making cocktails and then mixing it with their finger.

683
00:28:22,120 --> 00:28:23,120
Oh, I think.

684
00:28:23,120 --> 00:28:29,120
And then tasting the cocktail with their finger and then re-dip the finger back in there and

685
00:28:29,120 --> 00:28:30,120
mixing it.

686
00:28:30,120 --> 00:28:31,120
Groting.

687
00:28:31,120 --> 00:28:35,960
Sanitary things when it comes to bartending or just serving drinks that could be an iced

688
00:28:35,960 --> 00:28:37,480
tea or a Coke.

689
00:28:37,480 --> 00:28:39,000
It is disgusting.

690
00:28:39,000 --> 00:28:43,960
Like when they take, this is also dangerous, when they take like a pint glass, like straight

691
00:28:43,960 --> 00:28:44,960
into the ice well.

692
00:28:44,960 --> 00:28:46,680
Okay, stop calling me out.

693
00:28:46,680 --> 00:28:47,680
Yeah.

694
00:28:47,680 --> 00:28:48,680
Oh yeah, that's really dangerous.

695
00:28:48,680 --> 00:28:49,680
I didn't know.

696
00:28:49,680 --> 00:28:52,960
If you're in your own home, sure, do whatever you want.

697
00:28:52,960 --> 00:28:57,040
But like if you were in a restaurant and you were doing that, I think that is so disgusting.

698
00:28:57,040 --> 00:28:58,240
I use the scooper.

699
00:28:58,240 --> 00:29:03,320
You know what gets me is when the servers, bartenders, whatever will grab a glass by

700
00:29:03,320 --> 00:29:04,320
the rim.

701
00:29:04,320 --> 00:29:05,720
And you have to drink from that rim.

702
00:29:05,720 --> 00:29:06,720
Here you go.

703
00:29:06,720 --> 00:29:07,720
Yeah.

704
00:29:07,720 --> 00:29:08,720
Like my mouth is going to be on that.

705
00:29:08,720 --> 00:29:09,720
Yeah.

706
00:29:09,720 --> 00:29:10,720
Grosses me out.

707
00:29:10,720 --> 00:29:13,800
Yeah, I wish I had a little bit more juicy stories in regards to that, but I just don't.

708
00:29:13,800 --> 00:29:15,240
I think that's a good thing.

709
00:29:15,240 --> 00:29:16,240
It is.

710
00:29:16,240 --> 00:29:19,400
You know, I picked some right places to work, I guess.

711
00:29:19,400 --> 00:29:24,080
But over the years, I've seen in front of house a lot more disgusting than back of house.

712
00:29:24,080 --> 00:29:25,080
Okay, that's good.

713
00:29:25,080 --> 00:29:26,080
Okay, I do have a question.

714
00:29:26,080 --> 00:29:30,040
I mean, a lot of times you see these horror stories of these Karen's going to restaurant

715
00:29:30,040 --> 00:29:34,720
and being like, oh, my steak isn't good enough or my steak is overcooked.

716
00:29:34,720 --> 00:29:38,840
Did you ever just pull that plate to the back and like done some like magic to it and like

717
00:29:38,840 --> 00:29:42,320
sent it back to the table versus like making a full new plate?

718
00:29:42,320 --> 00:29:46,560
And by magic, I think she means not do anything, put it back and they like it.

719
00:29:46,560 --> 00:29:47,560
Not actually.

720
00:29:47,560 --> 00:29:48,560
Yeah.

721
00:29:48,560 --> 00:29:49,560
Yeah, that's what I mean.

722
00:29:49,560 --> 00:29:54,000
I've had steak sent back quite a few times working in the hotel industry and, you know,

723
00:29:54,000 --> 00:29:58,640
we'll have multiple attempts from different cooks and it's never the right temperature.

724
00:29:58,640 --> 00:30:04,680
And so we actually just took the steak and put it through the cafeteria microwave.

725
00:30:04,680 --> 00:30:05,680
Got it to the guests.

726
00:30:05,680 --> 00:30:06,680
They probably loved it.

727
00:30:06,680 --> 00:30:09,640
And she's like, this is the best steak I've ever had.

728
00:30:09,640 --> 00:30:12,040
It's better than, you know, a high end restaurant.

729
00:30:12,040 --> 00:30:15,680
Yes, a high end restaurant across the street.

730
00:30:15,680 --> 00:30:17,680
And so you are so welcome.

731
00:30:17,680 --> 00:30:18,680
Yeah.

732
00:30:18,680 --> 00:30:26,160
And you know, that's going to cost $56 for the microwave for the microwave steak.

733
00:30:26,160 --> 00:30:28,000
And I didn't microwave the steak.

734
00:30:28,000 --> 00:30:29,000
You know what?

735
00:30:29,000 --> 00:30:30,000
You had witnessed it.

736
00:30:30,000 --> 00:30:33,400
We had a sous chef who would just do anything just to get the job done.

737
00:30:33,400 --> 00:30:34,400
Fair enough.

738
00:30:34,400 --> 00:30:37,360
And he's like, I dealt with these type of people before.

739
00:30:37,360 --> 00:30:39,360
They just want a microwave steak.

740
00:30:39,360 --> 00:30:41,560
Oh, that's so funny.

741
00:30:41,560 --> 00:30:42,560
Yeah.

742
00:30:42,560 --> 00:30:45,000
Those are pretty good groups that we got.

743
00:30:45,000 --> 00:30:49,240
I think it's more of a danger when you don't order correctly.

744
00:30:49,240 --> 00:30:53,080
Like a lot of times we'll be like, oh, I'll have it medium, but they really want it

745
00:30:53,080 --> 00:30:54,080
well.

746
00:30:54,080 --> 00:30:56,080
They're like, oh, can you do it a little bit more?

747
00:30:56,080 --> 00:30:58,080
Can you cook it a little bit more?

748
00:30:58,080 --> 00:31:00,400
Can you just throw it on another little minute?

749
00:31:00,400 --> 00:31:02,720
You're like, okay, can you just learn how you like your steak?

750
00:31:02,720 --> 00:31:05,160
See, unless it's raw, I'll just eat it.

751
00:31:05,160 --> 00:31:09,000
Well, the thing is they ask like, hey, can you cook it more, but don't have char on the

752
00:31:09,000 --> 00:31:10,000
outside?

753
00:31:10,000 --> 00:31:11,720
And like, how do you want your well done steak?

754
00:31:11,720 --> 00:31:13,360
How do you think we're going to cook it?

755
00:31:13,360 --> 00:31:14,360
A microwave.

756
00:31:14,360 --> 00:31:15,360
Yeah.

757
00:31:15,360 --> 00:31:16,360
Okay.

758
00:31:16,360 --> 00:31:21,560
So on that note, I'm sure, you know, being a chef, you've gotten done with family, friends.

759
00:31:21,560 --> 00:31:25,400
Is there anything like you're looking for and you see at a restaurant that if they do,

760
00:31:25,400 --> 00:31:26,640
you cannot stand it?

761
00:31:26,640 --> 00:31:29,240
I guess what's your pet peeve going out and eating?

762
00:31:29,240 --> 00:31:31,080
I'm really selective where I go.

763
00:31:31,080 --> 00:31:32,080
Good for you.

764
00:31:32,080 --> 00:31:35,000
You know, because I still trust people.

765
00:31:35,000 --> 00:31:37,720
I've lost a lot of trust in restaurants.

766
00:31:37,720 --> 00:31:38,720
I can take a guess.

767
00:31:38,720 --> 00:31:42,440
You don't go to very many like chain restaurants.

768
00:31:42,440 --> 00:31:43,600
I don't.

769
00:31:43,600 --> 00:31:47,400
I observe what's going on front of house first.

770
00:31:47,400 --> 00:31:48,400
Okay.

771
00:31:48,400 --> 00:31:50,760
And that relates a lot to what's going on in back house.

772
00:31:50,760 --> 00:31:51,760
Okay.

773
00:31:51,760 --> 00:31:57,120
So if I get a iced tea and my lemon is not a fresh cut lemon, it's been sitting there

774
00:31:57,120 --> 00:31:59,200
for a couple hours or even a day.

775
00:31:59,200 --> 00:32:01,920
Just take a smell and look at it.

776
00:32:01,920 --> 00:32:05,720
Miss B is a big iced tea drinker, so she probably needs these notes.

777
00:32:05,720 --> 00:32:06,720
I do.

778
00:32:06,720 --> 00:32:11,480
And if they squeeze it with their bare hands, I just, I can't.

779
00:32:11,480 --> 00:32:12,480
I'm out.

780
00:32:12,480 --> 00:32:16,040
You know, I thought I remembered dining with you once and oh yeah.

781
00:32:16,040 --> 00:32:18,040
See, that's what I was thinking.

782
00:32:18,040 --> 00:32:19,840
So we were in Texas.

783
00:32:19,840 --> 00:32:20,840
Yeah.

784
00:32:20,840 --> 00:32:21,840
Right?

785
00:32:21,840 --> 00:32:22,840
You were in another state?

786
00:32:22,840 --> 00:32:23,840
Yeah.

787
00:32:23,840 --> 00:32:24,840
Okay.

788
00:32:24,840 --> 00:32:25,840
Okay.

789
00:32:25,840 --> 00:32:26,840
Traveling for work.

790
00:32:26,840 --> 00:32:27,840
Yep.

791
00:32:27,840 --> 00:32:28,840
Okay.

792
00:32:28,840 --> 00:32:29,840
And we, you know, had a little bit too much Tito's.

793
00:32:29,840 --> 00:32:33,080
And they try to pull a fast one on us.

794
00:32:33,080 --> 00:32:37,200
It was supposed to be like a skirt steak, but it ended up being a flat iron steak.

795
00:32:37,200 --> 00:32:39,720
Wait, they served you a different cut of meat?

796
00:32:39,720 --> 00:32:40,720
Yes.

797
00:32:40,720 --> 00:32:41,720
And it wasn't cheap.

798
00:32:41,720 --> 00:32:42,720
It was expensive.

799
00:32:42,720 --> 00:32:43,720
I didn't notice she did.

800
00:32:43,720 --> 00:32:44,720
So she's just eating away and I'm like, no.

801
00:32:44,720 --> 00:32:47,240
And you're like, no, this is not what I ordered.

802
00:32:47,240 --> 00:32:48,560
This is not what I'm paying for.

803
00:32:48,560 --> 00:32:49,680
The chef didn't even come out.

804
00:32:49,680 --> 00:32:53,040
The server's like, no, chef says this is the right cut of meat.

805
00:32:53,040 --> 00:32:54,520
And then I didn't want to be that person.

806
00:32:54,520 --> 00:32:55,520
Well, I'm a chef too.

807
00:32:55,520 --> 00:32:58,960
It's like, okay, listen, this is not skirt steak.

808
00:32:58,960 --> 00:33:01,040
You know, this is not what you advertise.

809
00:33:01,040 --> 00:33:02,280
I don't even want to eat it.

810
00:33:02,280 --> 00:33:03,400
Just take it back.

811
00:33:03,400 --> 00:33:06,320
And then so then I just looked like the, you know, you look like the jerk.

812
00:33:06,320 --> 00:33:07,320
I know.

813
00:33:07,320 --> 00:33:09,320
But she knew how to identify that it wasn't that kind of steak.

814
00:33:09,320 --> 00:33:11,120
I'm just like, it's me.

815
00:33:11,120 --> 00:33:12,120
Yeah.

816
00:33:12,120 --> 00:33:13,280
So the chef never came out.

817
00:33:13,280 --> 00:33:15,320
No, they didn't because they knew.

818
00:33:15,320 --> 00:33:17,400
That's embarrassing that they were wrong.

819
00:33:17,400 --> 00:33:21,000
And he's just staring at me from behind the line because it's an open kitchen.

820
00:33:21,000 --> 00:33:22,200
You can see him.

821
00:33:22,200 --> 00:33:25,440
And then I'm like, okay, we got to get out of here because they're going to spit in

822
00:33:25,440 --> 00:33:26,440
our food.

823
00:33:26,440 --> 00:33:29,760
Right, out of the skirt steak, just 86 the steak.

824
00:33:29,760 --> 00:33:30,760
Yeah.

825
00:33:30,760 --> 00:33:34,200
But I remember too, it was something about like the way it was cut against the grain

826
00:33:34,200 --> 00:33:35,400
with the grain, something.

827
00:33:35,400 --> 00:33:36,800
And you explained to me exactly.

828
00:33:36,800 --> 00:33:37,800
And I was just like, whoa.

829
00:33:37,800 --> 00:33:38,800
Yeah.

830
00:33:38,800 --> 00:33:42,160
So you're supposed to cut steak against the grain and it was with the grain.

831
00:33:42,160 --> 00:33:47,160
And so just, you know, they took this piece of meat that this animal died for and this

832
00:33:47,160 --> 00:33:48,600
murdered it more.

833
00:33:48,600 --> 00:33:49,600
Yeah.

834
00:33:49,600 --> 00:33:50,880
You know, buttered it more.

835
00:33:50,880 --> 00:33:54,320
They just, you know, they just didn't put any care into it.

836
00:33:54,320 --> 00:33:55,320
No.

837
00:33:55,320 --> 00:33:58,880
I'd rather go to a place that's going to take care of the product.

838
00:33:58,880 --> 00:33:59,880
Yeah.

839
00:33:59,880 --> 00:34:00,880
Yeah.

840
00:34:00,880 --> 00:34:01,880
Respect it.

841
00:34:01,880 --> 00:34:02,880
Yeah.

842
00:34:02,880 --> 00:34:03,880
You have expectations.

843
00:34:03,880 --> 00:34:06,160
If I go into McDonald's, I know my expectations about going to McDonald's.

844
00:34:06,160 --> 00:34:10,360
I know that I'm going to get a burger that's going to taste the same at every McDonald's.

845
00:34:10,360 --> 00:34:13,840
You know, you know, filet of fish, you'll probably have a stomach ache after.

846
00:34:13,840 --> 00:34:14,840
Yeah.

847
00:34:14,840 --> 00:34:16,800
But I mean, you know the expectations.

848
00:34:16,800 --> 00:34:22,000
So going into this restaurant that has really beautiful facade, it was in this really hip

849
00:34:22,000 --> 00:34:24,960
area of like, it had good reviews too.

850
00:34:24,960 --> 00:34:25,960
Yeah.

851
00:34:25,960 --> 00:34:29,840
Well, we've spoken this podcast before, all reviews might not be true.

852
00:34:29,840 --> 00:34:30,840
Yeah.

853
00:34:30,840 --> 00:34:31,840
Yeah.

854
00:34:31,840 --> 00:34:32,840
Hashtag cancel Yelp.

855
00:34:32,840 --> 00:34:34,800
But that's just, yeah.

856
00:34:34,800 --> 00:34:39,920
That's very disheartening for like that chef to hypothetically put a lot of care and effort

857
00:34:39,920 --> 00:34:41,880
into curating a menu.

858
00:34:41,880 --> 00:34:45,840
And then you're just going to serve that dish with another cut of meat and just serve it

859
00:34:45,840 --> 00:34:46,840
like it's no problem.

860
00:34:46,840 --> 00:34:47,840
And cut it wrong.

861
00:34:47,840 --> 00:34:48,840
Yeah.

862
00:34:48,840 --> 00:34:49,840
And try and hide it.

863
00:34:49,840 --> 00:34:50,840
Oh, no, it's your mistake.

864
00:34:50,840 --> 00:34:51,840
And you know what?

865
00:34:51,840 --> 00:34:54,840
He probably wasn't the executive chef or the person who put the menu together.

866
00:34:54,840 --> 00:34:57,840
We were there pretty late at night.

867
00:34:57,840 --> 00:34:58,840
Yeah.

868
00:34:58,840 --> 00:35:03,960
And you know, I've had cooks before serve the wrong kind of steak before too.

869
00:35:03,960 --> 00:35:05,560
And they're like, no, that's the ribeye.

870
00:35:05,560 --> 00:35:08,440
Like no, that's actually New York, but they don't know.

871
00:35:08,440 --> 00:35:13,360
So it really boils down to like having the cooks know they need to get educated.

872
00:35:13,360 --> 00:35:14,960
You know what I think happened?

873
00:35:14,960 --> 00:35:16,200
They judge you.

874
00:35:16,200 --> 00:35:19,160
These girls are drinking tea does are having a good time.

875
00:35:19,160 --> 00:35:21,720
We can serve them whatever they won't notice.

876
00:35:21,720 --> 00:35:22,720
Probably.

877
00:35:22,720 --> 00:35:24,280
Little do they know.

878
00:35:24,280 --> 00:35:28,760
Who's beeling anything but chef knows.

879
00:35:28,760 --> 00:35:30,240
So yeah.

880
00:35:30,240 --> 00:35:34,000
So it is hard to go out to restaurants and be really confident in what I'm eating.

881
00:35:34,000 --> 00:35:35,000
Yeah.

882
00:35:35,000 --> 00:35:37,000
You must feel like you're kind of working when you're eating in a restaurant.

883
00:35:37,000 --> 00:35:38,000
Yeah.

884
00:35:38,000 --> 00:35:39,600
And I hate going out to restaurants with friends.

885
00:35:39,600 --> 00:35:41,680
What do you think of this?

886
00:35:41,680 --> 00:35:42,680
What should I order?

887
00:35:42,680 --> 00:35:43,680
Yeah.

888
00:35:43,680 --> 00:35:45,000
Would you put that with this?

889
00:35:45,000 --> 00:35:47,160
I'll go with my boss.

890
00:35:47,160 --> 00:35:49,560
Oh, you should put this on your menu.

891
00:35:49,560 --> 00:35:51,560
Oh, I like this.

892
00:35:51,560 --> 00:35:52,560
Oh my God.

893
00:35:52,560 --> 00:35:54,440
I like this presentation, take a picture of it.

894
00:35:54,440 --> 00:35:55,640
Do you know what's funny?

895
00:35:55,640 --> 00:36:00,800
It's the same with me and hotels and whenever someone in the sales department goes to another

896
00:36:00,800 --> 00:36:05,280
hotel and the front desk or hotel does anything, they bring me back pictures and says, we need

897
00:36:05,280 --> 00:36:06,680
to do this with our front desk.

898
00:36:06,680 --> 00:36:11,240
I'm like, just because it works there doesn't mean it's going to work here.

899
00:36:11,240 --> 00:36:15,760
And in the same thing to you, when I go to other hotels, I do have a harder time enjoying

900
00:36:15,760 --> 00:36:19,440
myself and relaxing because I constantly feel like I'm auditing that other hotel.

901
00:36:19,440 --> 00:36:20,440
It's no fun.

902
00:36:20,440 --> 00:36:21,440
No.

903
00:36:21,440 --> 00:36:22,920
I'm not going to be working in hotels.

904
00:36:22,920 --> 00:36:23,920
Yes.

905
00:36:23,920 --> 00:36:27,560
Miss B, how many years experience do you have with front office?

906
00:36:27,560 --> 00:36:31,720
I want to say 12 to 15, but I'd have to do math on how old I am.

907
00:36:31,720 --> 00:36:36,960
No, I've literally never worked at a hotel really and never worked front desk or front

908
00:36:36,960 --> 00:36:37,960
office.

909
00:36:37,960 --> 00:36:42,000
I do the same damn thing and I don't even have experience.

910
00:36:42,000 --> 00:36:45,800
It's hard because I had to explain this to my husband, you can't turn it off.

911
00:36:45,800 --> 00:36:49,920
Like even when I go into the actual room and there's no people around to judge, I'm now

912
00:36:49,920 --> 00:36:53,640
looking at the beds, I'm pulling back the sheets, I'm looking for hairs.

913
00:36:53,640 --> 00:36:54,640
You're inspecting the room?

914
00:36:54,640 --> 00:36:55,640
Uh-huh.

915
00:36:55,640 --> 00:36:57,320
And I look under the sheet for BBs.

916
00:36:57,320 --> 00:36:58,560
I can't turn it off.

917
00:36:58,560 --> 00:37:00,520
My husband's like, stop, you're not working.

918
00:37:00,520 --> 00:37:01,520
Bill, do you want to do it?

919
00:37:01,520 --> 00:37:02,520
You're not auditing this room.

920
00:37:02,520 --> 00:37:03,520
Do you do this?

921
00:37:03,520 --> 00:37:04,520
Yes and no.

922
00:37:04,520 --> 00:37:10,360
So like for myself, when I've traveled, if it's me myself, I don't really care.

923
00:37:10,360 --> 00:37:11,360
I try not to look.

924
00:37:11,360 --> 00:37:12,440
I don't think about it.

925
00:37:12,440 --> 00:37:17,040
If I'm with someone and a comment is made about, oh, have you noticed?

926
00:37:17,040 --> 00:37:21,960
Then it clicks in the work brain and then I can't stop and that gets really frustrating.

927
00:37:21,960 --> 00:37:22,960
I agree with you.

928
00:37:22,960 --> 00:37:28,960
If I'm by myself, I care about the interactions more than the level of the building.

929
00:37:28,960 --> 00:37:33,360
How like if there's a scuff on the cabinet, I don't really care about that stuff.

930
00:37:33,360 --> 00:37:35,680
I'm looking for hairs and BBs.

931
00:37:35,680 --> 00:37:37,120
That's like my brain.

932
00:37:37,120 --> 00:37:38,120
Like I can't turn it off.

933
00:37:38,120 --> 00:37:44,160
But if someone had a great interaction with me, you know, valet, bell, front desk, bartender,

934
00:37:44,160 --> 00:37:48,880
server, that is so much more meaningful than the actual property itself.

935
00:37:48,880 --> 00:37:49,880
Yes.

936
00:37:49,880 --> 00:37:52,200
But then you have a bad interaction because this just happened recently.

937
00:37:52,200 --> 00:37:53,640
I was at a hotel.

938
00:37:53,640 --> 00:37:57,880
We had a negative interaction at the bar and my work brain immediately I'm like, I should

939
00:37:57,880 --> 00:38:00,680
be emailing blah, blah, blah, blah.

940
00:38:00,680 --> 00:38:04,040
Oh, this is not how you conduct service.

941
00:38:04,040 --> 00:38:05,040
This is there.

942
00:38:05,040 --> 00:38:06,200
Where's your name tag?

943
00:38:06,200 --> 00:38:10,720
Like I'm just, and miss B literally asked that at this hotel.

944
00:38:10,720 --> 00:38:11,800
Where's your name tag?

945
00:38:11,800 --> 00:38:12,800
What is your name?

946
00:38:12,800 --> 00:38:16,800
I really might have had be like, huh, you seem to be missing a name tag.

947
00:38:16,800 --> 00:38:17,800
What's your name?

948
00:38:17,800 --> 00:38:20,080
Like why are you out of uniform?

949
00:38:20,080 --> 00:38:22,440
I think we conducted at the end of the evening.

950
00:38:22,440 --> 00:38:23,920
They were task force.

951
00:38:23,920 --> 00:38:24,920
Something to let it affect.

952
00:38:24,920 --> 00:38:26,720
And they didn't really give a hoot.

953
00:38:26,720 --> 00:38:27,720
They weren't like normal task force.

954
00:38:27,720 --> 00:38:30,280
So it was like a security company or whatever.

955
00:38:30,280 --> 00:38:32,160
Like, but yeah, they were mean.

956
00:38:32,160 --> 00:38:33,160
Yeah.

957
00:38:33,160 --> 00:38:34,160
I can't turn it off.

958
00:38:34,160 --> 00:38:35,160
I can't either.

959
00:38:35,160 --> 00:38:40,000
So when I travel a lot for work and the first thing I do is after I get my keys to get to

960
00:38:40,000 --> 00:38:45,760
my room, I take my luggage and I go straight to the bathtub and just stick my luggage inside

961
00:38:45,760 --> 00:38:46,760
the bathtub.

962
00:38:46,760 --> 00:38:51,840
And then I walk to my bed and I lift all the sheets up and I check for BBs.

963
00:38:51,840 --> 00:38:52,840
Yeah.

964
00:38:52,840 --> 00:38:56,480
See if I don't see anything suspicious.

965
00:38:56,480 --> 00:38:59,240
Oh, because you're protecting your luggage and like your clothes.

966
00:38:59,240 --> 00:39:00,240
Yeah.

967
00:39:00,240 --> 00:39:01,240
Okay.

968
00:39:01,240 --> 00:39:02,240
I'm sorry.

969
00:39:02,240 --> 00:39:03,240
Hard case.

970
00:39:03,240 --> 00:39:05,760
No fabric luggage ever.

971
00:39:05,760 --> 00:39:09,880
And then if it's to my standard.

972
00:39:09,880 --> 00:39:14,680
Then I will bring my clothes, my luggage out and everyone that I've traveled with, they

973
00:39:14,680 --> 00:39:18,840
think I'm just crazy, but no, you've never had BBs in a room.

974
00:39:18,840 --> 00:39:21,080
Have you ever experienced BBs in a room?

975
00:39:21,080 --> 00:39:23,160
It is the scariest thing on earth.

976
00:39:23,160 --> 00:39:24,160
I'm sorry.

977
00:39:24,160 --> 00:39:25,160
Or horrible.

978
00:39:25,160 --> 00:39:30,760
Any bug, you know, like I know BBs like are horrible, but I think that's a good habit

979
00:39:30,760 --> 00:39:34,600
of putting your luggage straight in the bathtub and like protecting it, protecting yourself.

980
00:39:34,600 --> 00:39:35,600
Yeah.

981
00:39:35,600 --> 00:39:40,520
And then I'm like, what kind of hotel you fork at the nicest of the nicest hotels.

982
00:39:40,520 --> 00:39:43,840
There's no like automatic way to disinfect everyone's luggage.

983
00:39:43,840 --> 00:39:46,200
People come from around the world and they bring them.

984
00:39:46,200 --> 00:39:51,760
So it doesn't matter how nice you are, how expensive your room rates are, BBs do come.

985
00:39:51,760 --> 00:39:54,000
There's no hotel that has not had them.

986
00:39:54,000 --> 00:39:58,560
And when you've had to deal with them, there are some stubborn infestations that popping

987
00:39:58,560 --> 00:40:01,800
up no matter how many treatments you just get like PTSD.

988
00:40:01,800 --> 00:40:03,960
I'm sorry for the listeners.

989
00:40:03,960 --> 00:40:07,440
I know we've talked about bed bugs, but we are obviously talking about bed bugs right

990
00:40:07,440 --> 00:40:09,440
now when we were talking about BBs.

991
00:40:09,440 --> 00:40:15,080
I don't think we gave the explicit definition of BBs tonight.

992
00:40:15,080 --> 00:40:16,080
Probably not that clear.

993
00:40:16,080 --> 00:40:18,440
No, we're not allowed to say the word.

994
00:40:18,440 --> 00:40:19,440
Yeah.

995
00:40:19,440 --> 00:40:20,440
That's that's true.

996
00:40:20,440 --> 00:40:22,240
For us, it's like screaming at a Ford and church.

997
00:40:22,240 --> 00:40:23,240
Yeah.

998
00:40:23,240 --> 00:40:24,240
What's your, what's your code name?

999
00:40:24,240 --> 00:40:25,440
It's like ballman and airport.

1000
00:40:25,440 --> 00:40:26,440
You don't say it.

1001
00:40:26,440 --> 00:40:27,440
Yeah.

1002
00:40:27,440 --> 00:40:28,920
Don't you guys have code names and hotels for it?

1003
00:40:28,920 --> 00:40:29,920
Yeah.

1004
00:40:29,920 --> 00:40:31,760
It's a hotel specific by my apologies.

1005
00:40:31,760 --> 00:40:32,760
It is true.

1006
00:40:32,760 --> 00:40:36,120
I know hotels will call it different things, but yeah, you don't say that word.

1007
00:40:36,120 --> 00:40:37,560
So you have different names for them.

1008
00:40:37,560 --> 00:40:39,120
You have no idea who's listening.

1009
00:40:39,120 --> 00:40:40,120
You never know.

1010
00:40:40,120 --> 00:40:45,840
I recently actually heard this term in my current workplace when giving criticism to

1011
00:40:45,840 --> 00:40:47,000
a lifeguard.

1012
00:40:47,000 --> 00:40:48,760
This is very like random story.

1013
00:40:48,760 --> 00:40:52,760
He was seen hanging out in the hot tub like on the point shift.

1014
00:40:52,760 --> 00:40:53,760
Yeah.

1015
00:40:53,760 --> 00:40:54,760
Okay.

1016
00:40:54,760 --> 00:40:55,760
Well, you got to, you got to stay warm.

1017
00:40:55,760 --> 00:40:56,760
You got to stay limber.

1018
00:40:56,760 --> 00:40:57,760
Right.

1019
00:40:57,760 --> 00:40:58,760
Apparently he was cold.

1020
00:40:58,760 --> 00:40:59,760
We've been having gloomy days.

1021
00:40:59,760 --> 00:41:00,760
He was just in it.

1022
00:41:00,760 --> 00:41:01,760
Oh, like hands on the side.

1023
00:41:01,760 --> 00:41:02,760
No.

1024
00:41:02,760 --> 00:41:03,760
Just straight chilling.

1025
00:41:03,760 --> 00:41:06,760
So it wasn't like a, oh, you know, you know what?

1026
00:41:06,760 --> 00:41:09,760
He should have had a beer next to him or a fricking daiquiri.

1027
00:41:09,760 --> 00:41:10,760
Like he was that relaxed.

1028
00:41:10,760 --> 00:41:11,760
Oh my God.

1029
00:41:11,760 --> 00:41:14,760
It wasn't like he could play it off like, oh, well, you know, a towel fell in.

1030
00:41:14,760 --> 00:41:16,760
I had to retrieve it kind of a thing.

1031
00:41:16,760 --> 00:41:17,760
Oh no.

1032
00:41:17,760 --> 00:41:18,760
It was just kicking it.

1033
00:41:18,760 --> 00:41:21,760
I think he was, he was kicking it for like 10, 15 minutes.

1034
00:41:21,760 --> 00:41:22,760
No way.

1035
00:41:22,760 --> 00:41:26,560
You know, another manager graciously came out to me and they were like, this went around.

1036
00:41:26,560 --> 00:41:27,560
You were off.

1037
00:41:27,560 --> 00:41:34,560
And I was like, I'm going to make sure you know certain lifeguard was seen in the hot tub by X number of managers, including the general manager.

1038
00:41:34,560 --> 00:41:35,560
No.

1039
00:41:35,560 --> 00:41:39,560
I want to just make sure like, you know, and like you can address it accordingly.

1040
00:41:39,560 --> 00:41:45,560
So in my property, the pool deck is overlooked by the restaurant patio.

1041
00:41:45,560 --> 00:41:53,560
So if you're on the patio, you can see the entire pool deck, the bay, the hot tub, like all of our outside facilities very easily.

1042
00:41:53,560 --> 00:41:56,560
And he said, does a lifeguard know like he's literally in a fishbowl?

1043
00:41:56,560 --> 00:41:57,560
Yeah.

1044
00:41:57,560 --> 00:42:00,560
I've never thought of that.

1045
00:42:00,560 --> 00:42:01,560
He literally is.

1046
00:42:01,560 --> 00:42:06,560
So when I gave the criticism and coached the lifeguard on it, like, bro, you're in a fishbowl.

1047
00:42:06,560 --> 00:42:09,560
There might not be anyone on the pool deck like you can see.

1048
00:42:09,560 --> 00:42:11,560
But look at that restaurant right up there.

1049
00:42:11,560 --> 00:42:13,560
That's like all the land that you own.

1050
00:42:13,560 --> 00:42:14,560
Yeah.

1051
00:42:14,560 --> 00:42:15,560
People can see you bro.

1052
00:42:15,560 --> 00:42:19,560
And I'm sure hotel rooms and you know, you name it.

1053
00:42:19,560 --> 00:42:21,560
G T F O of the hot tub.

1054
00:42:21,560 --> 00:42:23,560
Did he get fired or she?

1055
00:42:23,560 --> 00:42:24,560
I don't know.

1056
00:42:24,560 --> 00:42:25,560
They're contracted.

1057
00:42:25,560 --> 00:42:28,560
They technically hire them, but they have been contracted for numerous years.

1058
00:42:28,560 --> 00:42:31,560
So we've grown a working relationship together.

1059
00:42:31,560 --> 00:42:32,560
Wow.

1060
00:42:32,560 --> 00:42:33,560
Yeah.

1061
00:42:33,560 --> 00:42:34,560
It's like, well, it was cold.

1062
00:42:34,560 --> 00:42:35,560
There was no one on the bull deck.

1063
00:42:35,560 --> 00:42:36,560
I don't care.

1064
00:42:36,560 --> 00:42:37,560
I was cold.

1065
00:42:37,560 --> 00:42:38,560
Go for a lap of running.

1066
00:42:38,560 --> 00:42:39,560
I'm swimming.

1067
00:42:39,560 --> 00:42:40,560
No.

1068
00:42:40,560 --> 00:42:41,560
Running.

1069
00:42:41,560 --> 00:42:42,560
Grab a sweatshirt.

1070
00:42:42,560 --> 00:42:43,560
Look at that too.

1071
00:42:43,560 --> 00:42:48,560
Why are you like shirtless and just your board shorts and your little lifeguard buoy?

1072
00:42:48,560 --> 00:42:53,560
You might like think you're freaking cool being a lifeguard and hanging out shirtless at this nice facility.

1073
00:42:53,560 --> 00:42:54,560
Put a fricking jacket on.

1074
00:42:54,560 --> 00:42:56,560
Why are you going to hang out in the hot tub?

1075
00:42:56,560 --> 00:42:57,560
What is the thought process?

1076
00:42:57,560 --> 00:42:58,560
They did it on Baywatch.

1077
00:42:58,560 --> 00:43:00,560
You can put a jacket on too.

1078
00:43:00,560 --> 00:43:01,560
Oh my God.

1079
00:43:01,560 --> 00:43:05,560
So is that like in your line of work, the equivalent of like a chef making their own food on the

1080
00:43:05,560 --> 00:43:08,560
line and then going and like eating it in the restaurant?

1081
00:43:08,560 --> 00:43:10,560
It happens all the time.

1082
00:43:10,560 --> 00:43:11,560
Really?

1083
00:43:11,560 --> 00:43:12,560
Especially with the servers.

1084
00:43:12,560 --> 00:43:13,560
Oh my God.

1085
00:43:13,560 --> 00:43:14,560
That's funny.

1086
00:43:14,560 --> 00:43:17,560
You know, we are fortunate that we have this great cafeteria that everyone could enjoy their

1087
00:43:17,560 --> 00:43:18,560
meals in.

1088
00:43:18,560 --> 00:43:20,560
It's like a blageau buffet for associates.

1089
00:43:20,560 --> 00:43:22,560
It's really nice.

1090
00:43:22,560 --> 00:43:27,560
We'll still have those associates who just feel like they're above and beyond when it

1091
00:43:27,560 --> 00:43:29,560
comes to the cafeteria food.

1092
00:43:29,560 --> 00:43:31,560
Oh, it's too good for them.

1093
00:43:31,560 --> 00:43:32,560
Yeah.

1094
00:43:32,560 --> 00:43:35,560
So they'll go behind the line and start making themselves something and then they'll go.

1095
00:43:35,560 --> 00:43:37,560
A server behind the line.

1096
00:43:37,560 --> 00:43:38,560
They do it all the time.

1097
00:43:38,560 --> 00:43:39,560
Shye?

1098
00:43:39,560 --> 00:43:40,560
They just do.

1099
00:43:40,560 --> 00:43:43,560
And like, you know, you belong on the other side.

1100
00:43:43,560 --> 00:43:49,560
And it's one of those things I can't control because I have maybe about 38 associates that

1101
00:43:49,560 --> 00:43:50,560
work under me.

1102
00:43:50,560 --> 00:43:53,560
And I'm not there to constantly babysit them, but I'll see them.

1103
00:43:53,560 --> 00:43:57,560
They'll walk behind there, make themselves a really nice like sandwich or burger and then

1104
00:43:57,560 --> 00:43:58,560
walk off.

1105
00:43:58,560 --> 00:44:03,560
And then so usually the servers are really nice younger females.

1106
00:44:03,560 --> 00:44:04,560
They make friends with the cooks.

1107
00:44:04,560 --> 00:44:05,560
Yeah.

1108
00:44:05,560 --> 00:44:07,560
Do you want to make me something?

1109
00:44:07,560 --> 00:44:08,560
Yeah.

1110
00:44:08,560 --> 00:44:09,560
So it happens a lot.

1111
00:44:09,560 --> 00:44:10,560
I'm sorry.

1112
00:44:10,560 --> 00:44:11,560
I've been guilty of it.

1113
00:44:11,560 --> 00:44:12,560
Have you not?

1114
00:44:12,560 --> 00:44:13,560
No.

1115
00:44:13,560 --> 00:44:14,560
Oh no.

1116
00:44:14,560 --> 00:44:15,560
That's not good.

1117
00:44:15,560 --> 00:44:16,560
No, that's like a big note.

1118
00:44:16,560 --> 00:44:18,560
Like go behind the line and cook.

1119
00:44:18,560 --> 00:44:22,560
Oh, I would never go behind the line, but like through the window like hi, John.

1120
00:44:22,560 --> 00:44:23,560
No, that's totally different.

1121
00:44:23,560 --> 00:44:24,560
How are you today?

1122
00:44:24,560 --> 00:44:26,560
One of the chefs to make you food.

1123
00:44:26,560 --> 00:44:30,560
I've asked permission to like, can I grab that thing right there?

1124
00:44:30,560 --> 00:44:32,560
Can I step into your space?

1125
00:44:32,560 --> 00:44:36,560
Because I've worked with chefs who have been like, you don't touch our domain.

1126
00:44:36,560 --> 00:44:38,560
Like, you don't go behind a line.

1127
00:44:38,560 --> 00:44:39,560
Safety.

1128
00:44:39,560 --> 00:44:40,560
Yeah.

1129
00:44:40,560 --> 00:44:41,560
We're trained.

1130
00:44:41,560 --> 00:44:42,560
You're not.

1131
00:44:42,560 --> 00:44:44,560
You're going to slip and fall and your face can be the grill and you're going to die.

1132
00:44:44,560 --> 00:44:46,560
Are you wearing special shoes?

1133
00:44:46,560 --> 00:44:47,560
No.

1134
00:44:47,560 --> 00:44:48,560
Ow.

1135
00:44:48,560 --> 00:44:54,000
You know, well, it happens a lot and I hate to say it's usually the female servers who

1136
00:44:54,000 --> 00:45:00,560
of course some of the male cooks into giving them extra fries or whatever, you know, oh,

1137
00:45:00,560 --> 00:45:01,560
oops, I dropped this dessert.

1138
00:45:01,560 --> 00:45:03,560
You can have this for free now.

1139
00:45:03,560 --> 00:45:04,560
Oh my gosh.

1140
00:45:04,560 --> 00:45:05,560
Can you imagine?

1141
00:45:05,560 --> 00:45:06,560
Oh, this crumbly isn't good.

1142
00:45:06,560 --> 00:45:07,560
You want it?

1143
00:45:07,560 --> 00:45:08,560
It happens all the time.

1144
00:45:08,560 --> 00:45:09,560
Oh, constantly.

1145
00:45:09,560 --> 00:45:10,560
Constantly.

1146
00:45:10,560 --> 00:45:16,560
I will say I walk through our kitchen like through our wait station like Hawaii.

1147
00:45:16,560 --> 00:45:18,560
A lot in my current job.

1148
00:45:18,560 --> 00:45:23,560
I'm so jealous when the cooks are just back there like cooking up like whatever they want.

1149
00:45:23,560 --> 00:45:28,560
Chefs doing like whatever he wants for lunch or dinner and all of like the front of house

1150
00:45:28,560 --> 00:45:29,560
managers.

1151
00:45:29,560 --> 00:45:31,560
My chef does not let that happen.

1152
00:45:31,560 --> 00:45:32,560
Get whatever they want.

1153
00:45:32,560 --> 00:45:35,560
And then they like go hide in their office and like shut the door and eat their gourmet

1154
00:45:35,560 --> 00:45:36,560
lunch.

1155
00:45:36,560 --> 00:45:42,560
I'm like, man, I had to get 30% off and like for a $25 salad and like all I want is like

1156
00:45:42,560 --> 00:45:43,560
a salami sandwich, man.

1157
00:45:43,560 --> 00:45:44,560
Yeah.

1158
00:45:44,560 --> 00:45:45,560
I'm sorry.

1159
00:45:45,560 --> 00:45:46,560
I'm sorry.

1160
00:45:46,560 --> 00:45:47,780
I don't know if this does not allow that, but it's for a reason.

1161
00:45:47,780 --> 00:45:49,560
She's like, there has to be a ticket for everything.

1162
00:45:49,560 --> 00:45:52,920
You don't get just to make your own food free from the materials that I buy.

1163
00:45:52,920 --> 00:45:54,820
I have 100% agree with that.

1164
00:45:54,820 --> 00:45:56,800
And so everybody has to have a ticket if you have food.

1165
00:45:56,800 --> 00:46:02,560
Yeah, well you know, servers will ring up the ticket and then all of a sudden, oh, the

1166
00:46:02,560 --> 00:46:04,280
guests didn't like the food anymore.

1167
00:46:04,280 --> 00:46:05,960
The guests had walked off.

1168
00:46:05,960 --> 00:46:07,400
Oh, there's so many.

1169
00:46:07,400 --> 00:46:10,160
I hate to say it because I'm just throwing people in the box.

1170
00:46:10,160 --> 00:46:11,160
No, no, no.

1171
00:46:11,160 --> 00:46:12,160
It's true.

1172
00:46:12,160 --> 00:46:13,160
They're all walking around.

1173
00:46:13,160 --> 00:46:20,260
Yeah, and with the hotel industry guests do come down or something and they just walk away or they go check out

1174
00:46:20,260 --> 00:46:25,980
And they never come back. So it happens a lot and eventually the staff members, they know the tricks

1175
00:46:25,980 --> 00:46:30,800
and then you know, there's certain amount of what you could comp and void for the day and

1176
00:46:31,360 --> 00:46:33,360
Yeah, you just

1177
00:46:33,520 --> 00:46:36,420
It happens and they take advantage of it

1178
00:46:36,420 --> 00:46:42,120
But you know if I see one of my fellow managers that I work with and I'm like hey

1179
00:46:44,120 --> 00:46:51,160
Right yeah, so guilty of it too. Yeah. Yeah. Yeah, it's a hey, I go these these hotel owners

1180
00:46:51,160 --> 00:46:53,160
They make so much money anyway

1181
00:46:54,160 --> 00:46:57,320
Do remember though because not at my current property as much

1182
00:46:57,320 --> 00:47:01,840
But at my last few when we had like really large meeting space and there would be events

1183
00:47:01,920 --> 00:47:04,160
You would be sitting there crossing your fingers

1184
00:47:04,160 --> 00:47:09,260
There was extra plates and there almost always was and there'd be a ton of extra plates like real good food

1185
00:47:09,260 --> 00:47:12,560
Yeah, we get in steak tonight and that was always the best

1186
00:47:13,440 --> 00:47:16,160
What's like a surf and turf? I remember once

1187
00:47:16,640 --> 00:47:18,040
That was good one time

1188
00:47:18,040 --> 00:47:22,720
I got to help with the plate up and the chefs paid us to help with the plate up by giving us one of the foods

1189
00:47:22,720 --> 00:47:29,800
Yes, it yes that happens a lot. It's funny cuz like we have a lot of banquets thousand people bank was 500 people

1190
00:47:29,800 --> 00:47:35,800
Banked a thousand people all the time. Holy moly and so you always have to do about three percent more

1191
00:47:35,920 --> 00:47:41,720
With that being said say thousand you have to have at least 30 more right and so we had

1192
00:47:42,720 --> 00:47:48,420
Engineering we can't ever get a hold of engineering like something breaks. They take maybe a couple hours

1193
00:47:49,080 --> 00:47:54,160
Sometimes not until the next day to get something fixed, but as soon as I call them on the radio

1194
00:47:54,160 --> 00:47:59,240
Hey, we have extra plates downstairs. They're like right there. Are they rain? No, it's like where was your radio?

1195
00:47:59,240 --> 00:48:04,440
20 minutes ago, bro. The next time you need something fix say hey, um, we may have some extra food down here

1196
00:48:04,440 --> 00:48:07,640
Get them down here be like oh, but before that can you fix this?

1197
00:48:08,240 --> 00:48:09,680
boom and

1198
00:48:09,680 --> 00:48:13,840
You better work for that boat cooking like something simple like whatever you have extra

1199
00:48:14,840 --> 00:48:19,440
I'll make you whatever you want, but it's tied to how long it takes you to fix it

1200
00:48:20,400 --> 00:48:24,480
If it takes you an hour you might be getting the kids chicken nuggets and fries

1201
00:48:24,480 --> 00:48:30,520
But it takes you 10 minutes. Hey, you might be getting this good steak or whatever beef is on the menu

1202
00:48:30,640 --> 00:48:36,840
Yes, honey, I use food as a leverage to get things done. Oh totally not a shame at all

1203
00:48:36,840 --> 00:48:38,840
So did whipped cream woman at 545

1204
00:48:40,400 --> 00:48:48,120
And a sign of Hershey's chocolate sauce. Yeah, okay. What about leftover booze? Where is a line drawn? Oh, man

1205
00:48:48,120 --> 00:48:50,360
I don't get my hands over booze

1206
00:48:50,360 --> 00:48:54,640
But if I did then I would take it like half a half a bottle of wine left on the table

1207
00:48:54,640 --> 00:49:01,080
Would you take it and drink it? No, no, no, but you know those little tiny bottles nips let those you know little two-shot

1208
00:49:01,520 --> 00:49:05,040
Tito's or that's for like Barbie's airplane

1209
00:49:05,200 --> 00:49:09,640
There was a call nips really what the call or is it a nib?

1210
00:49:10,200 --> 00:49:15,560
All of us are looking at you like you're crazy. I swear. This is a term don't look up an IPA

1211
00:49:15,560 --> 00:49:22,040
I'm gonna take you to the research department continue your story not under nips. You're gonna get a lot of tips

1212
00:49:22,040 --> 00:49:24,760
I think it's a nib actually. Oh my

1213
00:49:25,240 --> 00:49:32,180
So sorry anyways about your mini Barbie bottles nibs. So no, it's nips. I was right

1214
00:49:33,440 --> 00:49:36,560
Yeah, okay the research department just got back to me

1215
00:49:36,560 --> 00:49:41,760
What is a nip of alcohol a nip is a small amount of a strong alcoholic drink?

1216
00:49:41,760 --> 00:49:47,120
Huh, huh? Why is it called a nip of alcohol? Oh my god, it originated in Scotland

1217
00:49:47,560 --> 00:49:55,200
Okay as nips or shooters the sling boobies the slang or the term nip originated from the low

1218
00:49:55,840 --> 00:50:03,720
German term nipper can not nipple. Okay, got it a single shot is sometimes called a nip a 30 milliliter

1219
00:50:03,960 --> 00:50:10,580
Yes, a typical spirit with 40% alcohol is roughly equivalent to one standard drink. Okay. I was right

1220
00:50:10,580 --> 00:50:16,780
So housekeeping when they clean up the rooms they would take those little tiny bottles

1221
00:50:16,780 --> 00:50:19,660
they'll throw them into a bucket and

1222
00:50:20,220 --> 00:50:27,800
For some reason they bring those buckets of little bottles of alcohol down to food and beverage and we are to dispose of it

1223
00:50:27,820 --> 00:50:32,740
What yeah, I don't know why they're not used. They're not used. We are to dispose of it

1224
00:50:32,740 --> 00:50:34,740
Yeah, yeah

1225
00:50:34,900 --> 00:50:36,300
Because it left their possession

1226
00:50:36,300 --> 00:50:42,780
Are you talking like okay? Is this like a mini fridge like Vegas status and if they've removed it or are you saying like in Vegas?

1227
00:50:42,780 --> 00:50:50,280
No, they like just clear them all no like they bring into the hotel for use, but they decide not to bring it home with them

1228
00:50:51,100 --> 00:50:57,340
So any kind of alcohol for some reason they bring it back to food and beverage food and beverage has a way of disposing it

1229
00:50:57,340 --> 00:51:04,460
So down the drain. Yeah, what happens is my no one else has a sink. That's not how we dispose of it at my last property

1230
00:51:04,460 --> 00:51:10,780
Yeah, I go on so, you know every property has their protocol. So our director of food and beverage

1231
00:51:10,780 --> 00:51:12,940
He takes the little bottles

1232
00:51:12,940 --> 00:51:18,500
He throws them into separate bags and he calls them goody bags for all the chefs when they leave home

1233
00:51:19,340 --> 00:51:21,340
I think it is a huge

1234
00:51:22,020 --> 00:51:25,660
Liability yes, but you know they do that but miss B

1235
00:51:25,700 --> 00:51:29,540
How did your old property dispose of them? So glad you asked it was so fun

1236
00:51:29,540 --> 00:51:36,020
So this was quite a few properties ago, but these were you know guests leaving again alcohols in the room

1237
00:51:36,020 --> 00:51:40,700
Sometimes they were completely unopened bottles of wine a lot of these things unopened untouched

1238
00:51:40,900 --> 00:51:44,780
But he was very strict about every bit of alcohol got turned to him

1239
00:51:44,860 --> 00:51:50,140
So we would have everything from bottles of liquor to wine to beer bottles all of this

1240
00:51:50,140 --> 00:51:56,620
And we would go to the dumpster in the back and we got to throw them in and watch them crash and explode and it was amazing

1241
00:51:56,620 --> 00:52:02,140
So literally it would be him and I just talking chucking bottles of alcohol in this trash can watch a

1242
00:52:02,660 --> 00:52:05,580
Like oh, it's my favorite anger. Oh, yeah

1243
00:52:05,580 --> 00:52:10,300
It was absolutely cathartic just to hear the glass breaking and see this booze going everywhere and it's like

1244
00:52:10,460 --> 00:52:14,060
I'm sorry like a nice expensive bottle of wine

1245
00:52:14,060 --> 00:52:20,580
You're just gonna like throw and see it shatter at this property like technically you really don't know what it's been through

1246
00:52:20,580 --> 00:52:26,540
Whether it's anything's been shot into it or resealed the thing no matter how expensive it was no matter if it was untouched or not

1247
00:52:26,540 --> 00:52:32,260
It was not consumed and it was destroyed. This is coming from a person eats half a pizza. Yeah, I know

1248
00:52:32,860 --> 00:52:34,860
I'm not super

1249
00:52:35,460 --> 00:52:37,460
Like super consistent, right

1250
00:52:39,380 --> 00:52:45,820
Cuz then I worked at another property we would be like dibs and everyone would be taking home different beers or bottles of wine that night

1251
00:52:45,820 --> 00:52:46,820
Yeah

1252
00:52:46,820 --> 00:52:50,860
So there's there's a difference between policy following policy

1253
00:52:52,140 --> 00:52:55,660
Depending on who your manager is yeah, pretty much for law prevention

1254
00:52:55,660 --> 00:52:57,860
It becomes it becomes subjective at that point

1255
00:52:57,860 --> 00:53:01,340
But I mean the heart of it is that you never had possession of it

1256
00:53:01,340 --> 00:53:06,340
So you don't know the source you don't know if it's been tampered with so there's that aspect of liability

1257
00:53:06,340 --> 00:53:10,740
But then there's the liability of you know saying Liz you can take these unopened bottles home

1258
00:53:10,740 --> 00:53:14,840
But instead of going home you go to a park first you hang out with your friends you get drunk

1259
00:53:14,840 --> 00:53:20,340
You get in your car you have a car accident when they say where did you get this? Oh, I got this from my boss at work

1260
00:53:21,380 --> 00:53:26,860
And now I'm on the hook your life. Yeah, I remember that ABC training

1261
00:53:26,860 --> 00:53:34,460
Yeah, so okay take away not knowing where the alcohol came from say you work out like a private club like a country club

1262
00:53:34,460 --> 00:53:36,780
If I have a specific member that I know pretty well

1263
00:53:36,780 --> 00:53:39,820
I've known him for a couple years and they go, ah Liz

1264
00:53:39,820 --> 00:53:46,340
I'm not gonna like finish this bottle of very nice cab take it home you best believe I'd be taking it in the back

1265
00:53:46,340 --> 00:53:50,740
I mean like who wants them chef miss B bill you want some once put this in a certain world

1266
00:53:50,740 --> 00:53:54,220
You'd have to have a red tag for that. Yep, not a small-town country club

1267
00:53:54,220 --> 00:53:58,500
It's literally all about who you work for and the rules but also then if they're enforced or not

1268
00:53:58,500 --> 00:54:00,500
That is not my current job

1269
00:54:01,660 --> 00:54:03,660
Liabilities, too. Yeah, I do

1270
00:54:03,660 --> 00:54:08,460
I'm not anymore. We're still alive and good and none of us work there anymore

1271
00:54:09,900 --> 00:54:11,900
Off of loss and found alcohol

1272
00:54:12,540 --> 00:54:17,820
Chef I've got a question for you. What is the hardest dish you've learned to cook? Oh, I like that

1273
00:54:17,820 --> 00:54:25,900
I love the food questions. I know I thought like hardest dish to recreate maybe or just the most unique whether it's it's

1274
00:54:26,220 --> 00:54:29,580
cultural and outside your current depth and breadth what

1275
00:54:29,580 --> 00:54:37,220
Has given you wise or difficulty or like have you seen the ingredients that go into it and just say hell no oh man

1276
00:54:37,740 --> 00:54:38,380
um

1277
00:54:38,380 --> 00:54:45,140
A beef Wellington. It's very classic dish that you would see I mean it's making a huge comeback right now

1278
00:54:45,140 --> 00:54:51,260
You see it in a lot of these restaurants, but it's a very classic dish that is learned through culinary school

1279
00:54:51,580 --> 00:54:56,900
But when you go into restaurants, you're expected to know how to make it beef Wellington miss B

1280
00:54:56,900 --> 00:55:03,260
Do you know what a beef Wellington is? I'm gonna guess there's beef. Yes, there's beef and it's fancy. It is

1281
00:55:03,780 --> 00:55:07,220
Ding ding ding. There we go. So chef. Do you want to give a brief background?

1282
00:55:07,460 --> 00:55:14,220
Sure, so you're taking a a fillet of tenderloin, you know flaming on and it comes in this long

1283
00:55:14,420 --> 00:55:16,420
loin that looks like a schlong

1284
00:55:17,380 --> 00:55:18,460
and

1285
00:55:18,460 --> 00:55:19,820
then you make a

1286
00:55:19,820 --> 00:55:25,380
Kind of like a mushroom type of pate called a duck cell and then on top of it

1287
00:55:25,380 --> 00:55:29,420
You are wrapping a puff pastry around it and then you bake it

1288
00:55:29,420 --> 00:55:36,500
So you're putting this raw piece of beef with with you know mushroom type of a sauce that's going around it

1289
00:55:36,500 --> 00:55:38,780
Uh-huh, and then you're putting puff pastry around it

1290
00:55:38,780 --> 00:55:43,140
You're putting it blindly into an oven and you pray and yeah

1291
00:55:43,140 --> 00:55:49,860
You pray pretty much to make sure it's coming out medium rare and that there's no blood bleeding all over a piece of

1292
00:55:49,860 --> 00:55:57,460
Puff pastry that's so weird. Oh, it's a delicious. It's delicious. I've seen people cry because they mess it up so many times

1293
00:55:57,460 --> 00:56:04,460
You know, so that's the most one the most complicated but also gnocchi really gnocchi was very hard for me because

1294
00:56:04,940 --> 00:56:10,180
They're gross is a lot of love you. You don't eat. I'm sorry. He's like squishy boogers

1295
00:56:10,180 --> 00:56:16,740
Like I'm a pasta girl and that is not okay. This is a great clarifying question. Is gnocchi pasta? No

1296
00:56:16,740 --> 00:56:19,660
But oh, it's a potato. It's a potato pasta

1297
00:56:20,980 --> 00:56:25,580
But yours is probably squishy because they did not good

1298
00:56:25,580 --> 00:56:29,980
They didn't cook the potato correctly and they didn't put it through a ricer, huh?

1299
00:56:30,020 --> 00:56:35,180
You really need to order gnocchi at like an established like very nice Italian restaurant

1300
00:56:35,180 --> 00:56:38,140
You're not gonna order it at a chain Italian restaurant

1301
00:56:38,140 --> 00:56:42,980
I mean still maybe I still didn't but I've tried it a couple times thinking

1302
00:56:42,980 --> 00:56:47,660
Oh, maybe it's just a place and it's still just I don't like the consistency or maybe you just don't like it. Yeah, yeah

1303
00:56:48,180 --> 00:56:49,660
Okay, yeah

1304
00:56:49,660 --> 00:56:53,260
Follow up on the gnocchi question. What about risotto? I love risotto

1305
00:56:53,260 --> 00:56:56,580
I was that something easy for you to pick up for me. It was easy

1306
00:56:56,580 --> 00:56:58,060
But I could see why people mess it up

1307
00:56:58,060 --> 00:57:04,060
You know, you have to sit there and constantly watch it and stir the rice and put the broth and then it's a

1308
00:57:04,180 --> 00:57:05,500
That wasn't hard for me

1309
00:57:05,500 --> 00:57:11,060
But I've you know gnocchi was actually really hard for me and I passed so many times just really

1310
00:57:11,060 --> 00:57:17,340
Getting into making gnocchi. I had to really set myself up with putting a theme around it

1311
00:57:17,340 --> 00:57:20,620
Like I turned on the godfather and I had a glass of kianzi

1312
00:57:21,820 --> 00:57:24,540
You know, but all the best ingredients in the world

1313
00:57:27,020 --> 00:57:31,940
So for me when you're making a dish you're really trying to make love to it

1314
00:57:33,500 --> 00:57:35,500
I was about to say damn your role playing

1315
00:57:35,540 --> 00:57:40,540
Yeah, you really in that you put love and passion into stuff you put on a plate

1316
00:57:40,540 --> 00:57:46,700
Yeah, so you kind of have to you know, that was really hard, but once you make love to that plate it really turns out really

1317
00:57:47,780 --> 00:57:49,780
delicious

1318
00:57:49,780 --> 00:57:57,540
I love it. I understand it. I'm picturing this in this gnocchi now. I'm like, okay, maybe I'll give it a second try sometime

1319
00:57:58,420 --> 00:58:05,900
Happen some godfather happens for me with my meals delivered by my UPS man. She's so honest right now. It's so funny

1320
00:58:05,900 --> 00:58:11,020
All right, sorry. All right. Well, this has been fun guys. I don't know about you

1321
00:58:11,020 --> 00:58:13,620
But I'm about ready to go home and make some gnocchi so

1322
00:58:14,260 --> 00:58:16,260
Phil

1323
00:58:17,260 --> 00:58:22,940
Gnocchi and Lawson found alcohol awesome place to stop ladies. Thank you so much for being here tonight

1324
00:58:22,940 --> 00:58:25,660
Thank you for having us for those that are listening

1325
00:58:25,660 --> 00:58:30,260
Please feel free to reach out to us at tails from the service industry at gmail.com

1326
00:58:30,300 --> 00:58:34,100
If you have questions if you have stories to share etc etc

1327
00:58:34,100 --> 00:58:36,940
We are here to hear your stories. Don't forget to follow us

1328
00:58:37,180 --> 00:58:42,260
Yep, if you want to follow us tiktok is a great place to do it YouTube is a great place to do it

1329
00:58:42,620 --> 00:58:49,500
You can find us under tails from the service industry or TFTSI on tiktok. It's always easier to just search

1330
00:58:49,580 --> 00:58:52,620
So thanks for listening and we'll be back in two weeks

1331
00:58:52,620 --> 00:58:55,620
Bye!

1332
00:58:55,620 --> 00:59:17,620
Avenue podcast net