WEBVTT 00:00:00.000 --> 00:00:10.359 You're listening to Heritage Radio Network. Hi, 00:00:10.460 --> 00:00:13.480 everyone. Welcome to Potluck Food Talks, the 00:00:13.480 --> 00:00:17.500 food show where we share the mysteries in the 00:00:17.500 --> 00:00:21.140 back belly. Back belly, can you say that? Underbelly. 00:00:22.219 --> 00:00:26.239 Underbelly. Back belly is a strange concept that 00:00:26.239 --> 00:00:30.850 I love to think about now. It sounds like butt 00:00:30.850 --> 00:00:35.130 cheeks, right? Yeah, stop touching my back belly. 00:00:37.390 --> 00:00:42.750 Well, when we talk about food, recipes, some 00:00:42.750 --> 00:00:46.450 insights about the industry, we thought it was 00:00:46.450 --> 00:00:50.689 time to make a new The Line episode and talk 00:00:50.689 --> 00:00:54.990 a little bit about things that happened in the 00:00:54.990 --> 00:00:58.570 back of the house. I wanted to talk maybe about 00:00:58.570 --> 00:01:00.969 complicated guests. Have you had like complicated 00:01:00.969 --> 00:01:04.370 guests, stories or recently or in your career 00:01:04.370 --> 00:01:07.950 that are worth mentioning, special requests? 00:01:08.730 --> 00:01:11.909 Like all the time. I remember, you know, because 00:01:11.909 --> 00:01:15.510 where I'm at right now, we have an open kitchen. 00:01:16.030 --> 00:01:18.670 I remember like service starting and I was standing 00:01:18.670 --> 00:01:21.150 in the kitchen sort of, you know, like this. 00:01:21.189 --> 00:01:23.670 I was talking to one of the chefs and I was looking 00:01:23.670 --> 00:01:26.430 at one of the first tables that arrived. So it's, 00:01:26.469 --> 00:01:28.230 like, the beginning of service. The first couple 00:01:28.230 --> 00:01:30.030 of tables are just arriving. Everybody's, like, 00:01:30.049 --> 00:01:33.489 ready to go. So I was kind of standing there. 00:01:33.530 --> 00:01:34.810 I was having, like, a little chit -chat waiting 00:01:34.810 --> 00:01:37.969 for the first ticket to come in. And there's 00:01:37.969 --> 00:01:40.230 a woman, and she comes to her table. It's a big 00:01:40.230 --> 00:01:43.569 round table. And she starts sort of, like, immediately 00:01:43.569 --> 00:01:46.609 complaining. And she's like, this, this, blah. 00:01:47.790 --> 00:01:49.930 And it was, like, quite funny to watch because 00:01:49.930 --> 00:01:51.689 I was just, like, watching this unfold. And she 00:01:51.689 --> 00:01:54.379 called, like, more and more waiters over. and 00:01:54.379 --> 00:01:57.579 so they all picked up the table and like rotated 00:01:57.579 --> 00:01:59.819 it and she was like no turn it more turn it more 00:01:59.819 --> 00:02:02.599 turn it more and she's like wrote in place a 00:02:02.599 --> 00:02:05.379 round table and then they and she was like okay 00:02:05.379 --> 00:02:07.500 yeah now it's fine and now the chairs the chairs 00:02:07.500 --> 00:02:10.379 need to go also and they were like moving the 00:02:10.379 --> 00:02:11.900 chairs but like all the chairs simultaneously 00:02:11.900 --> 00:02:14.400 one step to the left one step to the left and 00:02:14.400 --> 00:02:16.000 she's like no keep going keep going keep going 00:02:16.000 --> 00:02:18.500 and i was like what are you trying to accomplish 00:02:18.500 --> 00:02:21.889 like what is happening here And from the very 00:02:21.889 --> 00:02:23.729 get -go, you could tell what kind of person this 00:02:23.729 --> 00:02:25.949 would be. And as soon as her check came in, you 00:02:25.949 --> 00:02:28.189 were sort of like, well, no fucking surprise. 00:02:29.129 --> 00:02:32.030 She's ordering like an absolute cunt, which means 00:02:32.030 --> 00:02:35.590 that she's not sticking to the system. The system 00:02:35.590 --> 00:02:38.090 being the menu that you've designed, you know? 00:02:38.169 --> 00:02:40.189 But she's like, no, I want this, but with this 00:02:40.189 --> 00:02:43.490 garnish and here and there and blah. And when 00:02:43.490 --> 00:02:45.289 you have a guest that's so difficult, often the 00:02:45.289 --> 00:02:47.150 waiters, because they know you don't do that, 00:02:47.250 --> 00:02:51.030 right? And she's so difficult that the waiters 00:02:51.030 --> 00:02:53.449 are kind of like, I'm going to try to just put 00:02:53.449 --> 00:02:55.830 it on the ticket to see because I don't want 00:02:55.830 --> 00:02:58.189 to go back and deal with her to be sort of like, 00:02:58.349 --> 00:03:00.330 yeah, we don't do that here. The chef doesn't 00:03:00.330 --> 00:03:04.289 do these sort of alterations. And I was like, 00:03:04.349 --> 00:03:07.969 yeah, no, you can go and tell her to either be 00:03:07.969 --> 00:03:11.189 happy or go somewhere else, please. I haven't 00:03:11.189 --> 00:03:13.550 worked in a kitchen for a while, but I'm running 00:03:13.550 --> 00:03:16.330 food tours, you know? And I've seen, for example, 00:03:16.449 --> 00:03:20.830 other guys being really patronizing to the bars 00:03:20.830 --> 00:03:23.449 and the restaurants. Like, oh, yeah, and give 00:03:23.449 --> 00:03:25.889 me, like, no, no, no, no, different glass, you 00:03:25.889 --> 00:03:29.090 know? Being like this, feeling super important 00:03:29.090 --> 00:03:32.889 because they're generating traffic to the place. 00:03:33.030 --> 00:03:36.650 But yet, at the end, that doesn't make you, doesn't 00:03:36.650 --> 00:03:38.849 give you the right to be a dick, you know? Doesn't 00:03:38.849 --> 00:03:42.780 make you anything. That on one side and on the 00:03:42.780 --> 00:03:45.080 other, yeah, like I have this story. This was 00:03:45.080 --> 00:03:48.840 like maybe already like a year ago or so. So 00:03:48.840 --> 00:03:53.139 I had this booking and this person writes me 00:03:53.139 --> 00:03:55.780 and tells me like, yeah, and by the way, I'm 00:03:55.780 --> 00:04:00.199 a nominated author like for some kind of, you 00:04:00.199 --> 00:04:04.990 know, like whatever. cookbook kind of contest 00:04:04.990 --> 00:04:09.030 in the UK, like I'm nominated for this thing. 00:04:09.270 --> 00:04:12.449 So that was a way to introduce herself. And it 00:04:12.449 --> 00:04:15.870 was like, and I'm super crazy. I'd like to try 00:04:15.870 --> 00:04:19.350 super crazy stuff, super weird things. I like 00:04:19.350 --> 00:04:22.050 everything. I'm super, super open to get the 00:04:22.050 --> 00:04:25.089 weirdest, the better. And I was like, okay, sure, 00:04:25.230 --> 00:04:28.730 yeah, yeah, no problem. Like, let's do it. I'll 00:04:28.730 --> 00:04:31.610 do my best, whatever. I mean, like, if you're 00:04:31.610 --> 00:04:33.670 my client, I want to be your friend, you know? 00:04:33.709 --> 00:04:36.910 I want to have a good time, and yeah, let's go 00:04:36.910 --> 00:04:39.970 out, eat some stuff, enjoy the city, whatever. 00:04:40.529 --> 00:04:43.750 And then suddenly the group builds, and there 00:04:43.750 --> 00:04:45.949 is this group chat, and I start talking, like, 00:04:46.089 --> 00:04:48.730 well, if anybody has, like, an allergy or something, 00:04:48.910 --> 00:04:51.839 let me know, whatever. And someone had an allergy. 00:04:51.920 --> 00:04:54.220 I don't remember what it was. You know, it was 00:04:54.220 --> 00:04:56.040 something that, yeah, I can't eat shellfish or 00:04:56.040 --> 00:04:58.759 whatever. So and then this person writes me in 00:04:58.759 --> 00:05:01.399 private. By the way, I hope that won't affect 00:05:01.399 --> 00:05:04.319 me. Right. Like if that person have an allergy, 00:05:04.540 --> 00:05:07.439 I'll still get like all the weird and crazy stuff 00:05:07.439 --> 00:05:09.759 I want to try. Right. And I'll say, yeah, sure. 00:05:09.899 --> 00:05:12.500 No worries. Like it's this doesn't affect the 00:05:12.500 --> 00:05:14.579 rest of the group. No worries at all. And so 00:05:14.579 --> 00:05:16.939 the day of the tour, we meet at the meeting point. 00:05:17.620 --> 00:05:20.360 I arrived a little bit earlier and she was already 00:05:20.360 --> 00:05:22.980 there. And the first thing she tells me is, sorry 00:05:22.980 --> 00:05:24.800 for writing you that in private. You know what? 00:05:24.879 --> 00:05:27.420 The thing is, I used to be a vegan and I would 00:05:27.420 --> 00:05:32.680 drive everyone crazy around me because I made 00:05:32.680 --> 00:05:34.779 everybody stick to my restrictions and I would 00:05:34.779 --> 00:05:37.420 drive everything, but I'm not anymore. So it's 00:05:37.420 --> 00:05:44.339 great to be... And that was a... That was a... 00:05:44.560 --> 00:05:47.060 The beginning of the tour, again, it was just 00:05:47.060 --> 00:05:51.839 her and a couple, right? So when it's a solo 00:05:51.839 --> 00:05:54.220 traveler, usually when they join the tour, in 00:05:54.220 --> 00:05:57.740 many cases, it's their time to socialize, you 00:05:57.740 --> 00:06:02.959 know? So she wouldn't stop talking and talking, 00:06:03.079 --> 00:06:05.319 even to the point that it made it difficult for 00:06:05.319 --> 00:06:09.019 me to have a space to explain the things that 00:06:09.019 --> 00:06:11.459 I'm supposed to explain during the tour, right? 00:06:11.930 --> 00:06:15.529 And so the tour delayed like 40 minutes extra 00:06:15.529 --> 00:06:20.170 after the tour. And also, she would get into 00:06:20.170 --> 00:06:26.750 controversial topics, debates, like debatable 00:06:26.750 --> 00:06:31.120 topics, and start to talk about... cultural appropriation 00:06:31.120 --> 00:06:34.519 or feminism and the role of women in the kitchen 00:06:34.519 --> 00:06:37.680 and this kind of thing while having a food tour 00:06:37.680 --> 00:06:39.980 and people having their holidays and trying to 00:06:39.980 --> 00:06:43.800 enjoy themselves you know and up to the point 00:06:43.800 --> 00:06:47.920 that after the tour dude seriously I sent a partial 00:06:47.920 --> 00:06:51.579 refund to the other two guests Because I was 00:06:51.579 --> 00:06:55.420 like, I'm sorry. And they said, no, no, no, no, 00:06:55.439 --> 00:06:59.040 it's all good. No worries. And I was worried 00:06:59.040 --> 00:07:02.800 that the other two guys would complain or give 00:07:02.800 --> 00:07:05.600 me a bad review or something or whatever. And 00:07:05.600 --> 00:07:09.339 then suddenly the next day, I check, and suddenly 00:07:09.339 --> 00:07:13.579 I had a review from this person. By that point, 00:07:13.639 --> 00:07:17.040 I had like 120 reviews, all of them five stars. 00:07:17.339 --> 00:07:19.910 And then suddenly I got... a four -star review. 00:07:20.189 --> 00:07:25.089 And I was like, what? No, to be honest, I had 00:07:25.089 --> 00:07:28.029 four -star reviews before, and it were cases 00:07:28.029 --> 00:07:30.129 where really something went wrong. You know, 00:07:30.170 --> 00:07:32.189 like something went wrong during the tour, there 00:07:32.189 --> 00:07:34.750 were inconsistencies, or I made some mistakes, 00:07:34.870 --> 00:07:39.110 and then many mistakes in the same tour, so it 00:07:39.110 --> 00:07:41.790 was just a bad day. They gave me a bad review, 00:07:41.870 --> 00:07:46.629 and it was like, okay, I have to take it. I couldn't 00:07:46.629 --> 00:07:50.300 deliver. Four stars, still pretty good. I mean, 00:07:50.319 --> 00:07:55.160 like, still very good. Yeah, but I mean, that 00:07:55.160 --> 00:07:58.100 puts just my rank down, you know? Like, right 00:07:58.100 --> 00:08:01.579 now I have, like, 4 .99, okay? Like, if I get 00:08:01.579 --> 00:08:04.939 a four star, I will be in 4 .98, you know? And 00:08:04.939 --> 00:08:07.100 that does make a difference. So in any case, 00:08:07.279 --> 00:08:12.180 I was like, I wrote her and it was like, hey, 00:08:12.300 --> 00:08:16.060 why are you giving me a bad review? And she goes, 00:08:16.079 --> 00:08:20.000 oh, no, no, no, that's a great review. It's a 00:08:20.000 --> 00:08:23.319 great, you did a great job. And you had difficult 00:08:23.319 --> 00:08:26.120 guests, you know, like I'm difficult. This person 00:08:26.120 --> 00:08:29.360 had an allergy. And the thing is, you know, like. 00:08:30.649 --> 00:08:33.429 But the thing is, I am, as an industry people 00:08:33.429 --> 00:08:35.990 that have traveled all over the world and tried 00:08:35.990 --> 00:08:39.250 the weirdest things in the world, I wanted to 00:08:39.250 --> 00:08:41.990 be surprised and feel more special or something 00:08:41.990 --> 00:08:44.450 like that. And I was like, no, no, no, no, no 00:08:44.450 --> 00:08:49.289 way. I delivered everything. I sent like a list 00:08:49.289 --> 00:08:51.730 of suggestions for all the weird things you wanted 00:08:51.730 --> 00:08:54.840 to try, a personalized one. There were no mistakes 00:08:54.840 --> 00:08:58.059 in the tour. I delivered 40 extra minutes. It 00:08:58.059 --> 00:09:00.480 was the best options that were available that 00:09:00.480 --> 00:09:02.960 day. So this is not a four star. This is a five 00:09:02.960 --> 00:09:05.720 stars. And I will ask you kindly to change it 00:09:05.720 --> 00:09:09.360 and please do it. And she would write the super 00:09:09.360 --> 00:09:13.379 long answers and getting around. It felt like 00:09:13.379 --> 00:09:16.080 and super late. So I felt like she was like. 00:09:16.750 --> 00:09:19.110 answering like completely drunk in a bar, writing 00:09:19.110 --> 00:09:21.929 a super long answer. And I was like, please, 00:09:22.070 --> 00:09:25.789 just be fair with the service I delivered. You 00:09:25.789 --> 00:09:27.529 know, like there were no mistakes. Everything 00:09:27.529 --> 00:09:30.929 ran smoothly. I delivered everything and she 00:09:30.929 --> 00:09:33.570 changed it. And for me, that was like unlocking 00:09:33.570 --> 00:09:38.049 a skill, like asking someone to change a review, 00:09:38.250 --> 00:09:41.490 you know, because in many cases, the direct instinct 00:09:41.490 --> 00:09:44.799 you will have will be too. To write an answer, 00:09:44.940 --> 00:09:49.659 you know, like saying whatever, like justifying 00:09:49.659 --> 00:09:52.320 yourself, which I did. You know, I write like 00:09:52.320 --> 00:09:55.659 an answer underneath. When she changed from four 00:09:55.659 --> 00:10:00.720 to five, I deleted it, okay? But, yeah, many 00:10:00.720 --> 00:10:02.320 times when you see bad reviews, you will see 00:10:02.320 --> 00:10:05.600 the business owner answer, trying to explain 00:10:05.600 --> 00:10:09.480 all this and that, you know? And I also did that. 00:10:09.960 --> 00:10:13.019 But yeah, I was really surprised that I could 00:10:13.019 --> 00:10:14.740 do that. And I think that's also something interesting 00:10:14.740 --> 00:10:17.059 to know. So if you have the chance, if you're 00:10:17.059 --> 00:10:19.799 running a business, be it a restaurant or a tour 00:10:19.799 --> 00:10:24.220 or whatever, and you get a bad review, just try 00:10:24.220 --> 00:10:28.100 to negotiate getting your good review back. I 00:10:28.100 --> 00:10:30.379 think that's something relevant to know that 00:10:30.379 --> 00:10:35.080 is possible. Yeah, interesting. I mean, two things 00:10:35.080 --> 00:10:38.440 spring to mind for me. First of all, anybody, 00:10:38.639 --> 00:10:43.139 it doesn't matter. whether um in a culinary world 00:10:43.139 --> 00:10:46.860 or like anywhere else you know in social interactions 00:10:46.860 --> 00:10:51.980 anybody who refers to themselves as crazy um 00:10:51.980 --> 00:10:55.399 as if that's like a character trait that's like 00:10:55.399 --> 00:10:57.980 okay you know they're like oh i'm so crazy you 00:10:57.980 --> 00:11:02.159 know there's a big red flag you know it's like 00:11:02.159 --> 00:11:05.039 you know like stop trying just like stop taking 00:11:05.039 --> 00:11:08.129 i'm so difficult stop trying to take something 00:11:08.129 --> 00:11:11.149 that's bad and like making it something good 00:11:11.149 --> 00:11:13.029 kind of like convincing yourself that it's something 00:11:13.029 --> 00:11:15.190 good just because you're not capable enough to 00:11:15.190 --> 00:11:17.769 be self -reflective enough to like be a better 00:11:17.769 --> 00:11:21.049 person and you're too impulsive to just kind 00:11:21.049 --> 00:11:25.240 of get your shit together right um And it's just 00:11:25.240 --> 00:11:26.679 sort of like, yeah, you had difficult deaths. 00:11:26.860 --> 00:11:29.120 I'm not easy, blah, blah, blah. And it's like, 00:11:29.179 --> 00:11:31.600 well, like nobody's stopping you from trying 00:11:31.600 --> 00:11:34.139 to be easier. Like nobody's forcing you to be 00:11:34.139 --> 00:11:36.500 a cunt about it. What pisses me off the most 00:11:36.500 --> 00:11:41.139 is when she said something like, you know, I 00:11:41.139 --> 00:11:44.159 as an industry person, and I was like seriously 00:11:44.159 --> 00:11:47.740 thinking, like I checked, I went up to the point 00:11:47.740 --> 00:11:51.779 to researching under her nominated book. And 00:11:51.779 --> 00:11:55.539 it was a book on food ways, how to, you know, 00:11:55.580 --> 00:11:57.720 use the trims of onions and make a stock with 00:11:57.720 --> 00:12:00.279 it. And I was like, you're not an industry person. 00:12:00.440 --> 00:12:02.240 You're someone who wrote a cookbook and that's 00:12:02.240 --> 00:12:06.700 it. You know, like with lots of, you know, political 00:12:06.700 --> 00:12:10.059 layers on food. And that doesn't make you something 00:12:10.059 --> 00:12:12.179 from the hospitality industry. And someone from 00:12:12.179 --> 00:12:14.299 the hospitality industry would never do that. 00:12:14.659 --> 00:12:17.080 You know, first of all, you know, like with respect. 00:12:17.679 --> 00:12:21.139 With respect, like a proper delivered service, 00:12:21.419 --> 00:12:24.799 you know? Yeah, yeah, yeah. Absolutely. You know, 00:12:24.820 --> 00:12:29.159 Phil, something I started to enjoy very much 00:12:29.159 --> 00:12:32.759 is once you're a business owner, to have the 00:12:32.759 --> 00:12:37.080 pleasure of not accommodating complicated guests. 00:12:37.659 --> 00:12:40.860 You know, like... It really makes you feel good. 00:12:40.919 --> 00:12:43.340 Because when you have like, for example, I'm 00:12:43.340 --> 00:12:44.919 running food tours. When you have these people 00:12:44.919 --> 00:12:48.059 that shows up and they come and they say, first 00:12:48.059 --> 00:12:51.720 of all, can you make a discount? First thing 00:12:51.720 --> 00:12:54.220 straight, you know, like starting with that. 00:12:54.259 --> 00:12:56.279 Imagine you're, I don't know, like same, same, 00:12:56.399 --> 00:13:00.460 which is also a real case, renting a room and 00:13:00.460 --> 00:13:03.500 somebody, but like for long term, you know, and 00:13:03.500 --> 00:13:06.139 somebody saying, could you make it a little bit 00:13:06.139 --> 00:13:09.570 cheaper? You know, like. That's already like 00:13:09.570 --> 00:13:14.210 a sign of, you know, I don't want this kind of 00:13:14.210 --> 00:13:19.350 people to be renting a room I'm renting, you 00:13:19.350 --> 00:13:23.129 know? Or am I joining a restaurant or, you know, 00:13:23.149 --> 00:13:26.490 like a tasting menu? Could you make it cheaper? 00:13:27.129 --> 00:13:30.070 You know, it's already like, in any case, this 00:13:30.070 --> 00:13:32.730 person was coming with a group, sometimes with 00:13:32.730 --> 00:13:35.730 group, you know, you can negotiate, do some things. 00:13:35.950 --> 00:13:38.549 Well, at least back then I used to do that. I'm 00:13:38.549 --> 00:13:41.250 not doing that anymore. And then started to request 00:13:41.250 --> 00:13:45.549 changes, came up with a bucket list. Can you 00:13:45.549 --> 00:13:47.590 bring us to this bucket list and bring us to 00:13:47.590 --> 00:13:50.870 these places? And then asking like, but how many 00:13:50.870 --> 00:13:53.649 items will we taste during the tour? And I was 00:13:53.649 --> 00:13:57.370 like, listen. I'm one of the top rate guides 00:13:57.370 --> 00:14:00.610 in the city, if not the top ranked. You know, 00:14:00.649 --> 00:14:04.230 like, I know what I'm doing. I do what I do. 00:14:04.610 --> 00:14:06.889 And this is what I do, not what you tell me to 00:14:06.889 --> 00:14:09.210 do. This is not how it works. And then after 00:14:09.210 --> 00:14:11.649 a few requests, changes and everything, I said, 00:14:11.730 --> 00:14:15.370 I canceled the booking. And I told them, sorry, 00:14:15.549 --> 00:14:19.750 no soup for you. No soup for you. Very good. 00:14:20.570 --> 00:14:23.149 I love that. I think it's really important. It's 00:14:23.149 --> 00:14:25.029 a really important skill to be able to say no, 00:14:25.129 --> 00:14:27.389 you know? And a lot of people don't have this 00:14:27.389 --> 00:14:30.370 skill. Like I, for example, I saw this in my 00:14:30.370 --> 00:14:33.389 previous job when I was in Berlin, right? Upper, 00:14:33.490 --> 00:14:36.129 upper management of the hotel, they had a real 00:14:36.129 --> 00:14:40.669 identity issue and issues to say no to people. 00:14:40.950 --> 00:14:43.190 They didn't really know where to position themselves. 00:14:45.179 --> 00:14:48.580 And, you know, so they were struggling as a concept 00:14:48.580 --> 00:14:50.980 in the culinary aspect. The hotel was working 00:14:50.980 --> 00:14:53.299 fine, but the culinary aspect of the hotel was, 00:14:53.379 --> 00:14:57.120 when I arrived, very undefined. They had no idea 00:14:57.120 --> 00:15:00.460 how to position themselves. And so they tried 00:15:00.460 --> 00:15:03.600 to survive. So what does that mean? They say 00:15:03.600 --> 00:15:05.500 yes to everything that they can get their hands 00:15:05.500 --> 00:15:09.139 on, right? And I get it, right? But at some point 00:15:09.139 --> 00:15:11.080 it just becomes ridiculous and it just snowballs 00:15:11.080 --> 00:15:14.980 also. And it's... kind of like you have to be 00:15:14.980 --> 00:15:17.259 able like you did in that example you know say 00:15:17.259 --> 00:15:20.139 stuff like look this is me this is what i do 00:15:20.139 --> 00:15:23.220 this is my brand my brand is i know exactly what 00:15:23.220 --> 00:15:25.059 the fuck i'm doing like the brand for you as 00:15:25.059 --> 00:15:28.179 like a food tour is like i know my shit better 00:15:28.179 --> 00:15:30.879 than you and i'll take you along for the ride 00:15:30.879 --> 00:15:32.960 you know that's the whole that's the whole thing 00:15:32.960 --> 00:15:35.039 right and the whole like back knowledge behind 00:15:35.039 --> 00:15:40.399 it um And being able to do that and then drawing 00:15:40.399 --> 00:15:42.840 certain parameters around that is really, really 00:15:42.840 --> 00:15:45.639 freeing. I mean, also as a chef, you know, we 00:15:45.639 --> 00:15:50.000 had this thing. We had the Sheik of Dubai come 00:15:50.000 --> 00:15:53.779 for lunch the other day, which is a very, very 00:15:53.779 --> 00:15:55.659 big thing. That doesn't happen very often. He 00:15:55.659 --> 00:15:57.440 doesn't go out very often. You know, you get 00:15:57.440 --> 00:15:59.399 like a SWAT team sweeping the restaurant for 00:15:59.399 --> 00:16:01.539 bombs and stuff like that. It's pretty intense. 00:16:01.840 --> 00:16:06.700 There's a whole different story, right? You can 00:16:06.700 --> 00:16:09.879 imagine that first his advisors come, like three 00:16:09.879 --> 00:16:12.539 people in full dress. They come to the restaurant, 00:16:12.659 --> 00:16:14.580 and they come to the pass, and they speak to 00:16:14.580 --> 00:16:16.179 you about the menu. They're sort of like, okay, 00:16:16.320 --> 00:16:18.059 we will serve this, we will serve this, we will 00:16:18.059 --> 00:16:20.620 serve this. You don't get anything to say, right? 00:16:20.720 --> 00:16:22.340 They're like, this, this, this, this, this. And 00:16:22.340 --> 00:16:23.779 you're like, okay, cool, yeah, we can do that. 00:16:24.840 --> 00:16:27.419 And then they're sort of like, what sort of soups 00:16:27.419 --> 00:16:29.940 do you have? And they put down a big suitcase 00:16:29.940 --> 00:16:33.000 in front of you, almost like a Louis Vuitton 00:16:33.000 --> 00:16:36.549 looking suitcase. And they open it and it's got 00:16:36.549 --> 00:16:39.789 like golden mugs in it. And they're like, this 00:16:39.789 --> 00:16:41.889 is what you will serve the soup in. And I'm like, 00:16:42.009 --> 00:16:44.350 soup? What soup? You know, like what soup am 00:16:44.350 --> 00:16:46.649 I serving? And they're like, what soup do you 00:16:46.649 --> 00:16:49.789 have? And I'm like, well, we have miso soup and 00:16:49.789 --> 00:16:51.990 we have chicken soup in a Japanese restaurant. 00:16:52.090 --> 00:16:55.889 It's just like chicken, you know, soup. And they're 00:16:55.889 --> 00:16:59.190 like, no, no, like miso soup, yeah, but we want 00:16:59.190 --> 00:17:04.440 more soup. And I was like, okay. Like what? And 00:17:04.440 --> 00:17:06.420 they were like, can you make, what did they say? 00:17:06.660 --> 00:17:09.259 Do you have mushroom cream soup? And I was like, 00:17:09.319 --> 00:17:11.759 no. And they were like, can you make mushroom 00:17:11.759 --> 00:17:14.039 cream soup? And I was like, I can, but I'm not 00:17:14.039 --> 00:17:16.700 going to. And they were like, you're not going 00:17:16.700 --> 00:17:18.660 to? I'm like, I'm not going to make mushroom 00:17:18.660 --> 00:17:21.740 cream soup right now, guys. They're like, do 00:17:21.740 --> 00:17:25.640 you have tomato soup? I'm like, no. I don't just 00:17:25.640 --> 00:17:29.279 keep a freezer stocked with random types of soup. 00:17:30.670 --> 00:17:32.690 just like moment of disbelief you know when they 00:17:32.690 --> 00:17:33.890 like look at you and they're like you're not 00:17:33.890 --> 00:17:35.670 going you're not going to make the mushroom cream 00:17:35.670 --> 00:17:38.109 soup and you're like guys no but what i can do 00:17:38.109 --> 00:17:41.089 is like i can go to the different outlets and 00:17:41.089 --> 00:17:43.710 see what soup they have you know and in the end 00:17:43.710 --> 00:17:45.470 we like we did that right because there's like 00:17:45.470 --> 00:17:47.190 several restaurants and i'm sort of like look 00:17:47.190 --> 00:17:49.750 the soup that's here you can have of course you 00:17:49.750 --> 00:17:53.640 know and for you we make a big exception um which 00:17:53.640 --> 00:17:56.240 is that we serve like stuff like a jerusalem 00:17:56.240 --> 00:17:57.960 artichoke cream soup in this restaurant which 00:17:57.960 --> 00:17:59.859 like we wouldn't do because it's not what we 00:17:59.859 --> 00:18:02.859 do right but even like that of saying sort of 00:18:02.859 --> 00:18:06.720 like like drawing a line and setting a boundary 00:18:06.720 --> 00:18:10.720 is so fucking important And so releasing, you 00:18:10.720 --> 00:18:13.819 know, I can tell you because, you know, like 00:18:13.819 --> 00:18:17.980 the couple, the money, the extra money that I 00:18:17.980 --> 00:18:20.460 will make accommodating someone that is generating 00:18:20.460 --> 00:18:24.440 me mental stress and occupying mental RAM that 00:18:24.440 --> 00:18:26.339 I will spend the next two days just thinking 00:18:26.339 --> 00:18:29.440 over and over of that fucking asshole that doesn't 00:18:29.440 --> 00:18:33.819 know how to behave, you know, then it's so much 00:18:33.819 --> 00:18:37.970 healthier just to say. And just to say to them 00:18:37.970 --> 00:18:40.509 in their face, like, I'm not accommodating you. 00:18:40.569 --> 00:18:43.710 I can afford it. So enjoy. Good luck finding 00:18:43.710 --> 00:18:46.369 another supplier. Bye. Exactly. You know, like. 00:18:48.109 --> 00:18:50.769 Exactly. It's super freeing. I can remember, 00:18:50.869 --> 00:18:55.089 like, back in Berlin in this hotel, I remember 00:18:55.089 --> 00:18:57.069 at one point reception coming up to the kitchen. 00:18:57.490 --> 00:18:58.769 And they were like, hey, do you have a moment 00:18:58.769 --> 00:19:01.890 to talk? And I was like, sure. And they slide 00:19:01.890 --> 00:19:07.430 over to. a4 papers that had come printed out 00:19:07.430 --> 00:19:10.750 and i'm like okay what am i looking at and they're 00:19:10.750 --> 00:19:13.589 like yeah we have this guest um it's a woman 00:19:13.589 --> 00:19:15.950 from a business woman from india and she's going 00:19:15.950 --> 00:19:17.970 to be staying with us for two weeks straight 00:19:17.970 --> 00:19:21.650 so two full weeks she's renting a room and these 00:19:21.650 --> 00:19:25.690 are her dietary restrictions And I look at the 00:19:25.690 --> 00:19:28.210 papers, and it's basically everything, right? 00:19:28.309 --> 00:19:32.130 Like everything, any kind of fat, no salt, no 00:19:32.130 --> 00:19:35.309 sugars, no honey, no blood, no sweetness whatsoever. 00:19:35.829 --> 00:19:39.109 Most basic vegetables. Why do you go to a restaurant 00:19:39.109 --> 00:19:41.970 if you have those restrictions? Well, this is 00:19:41.970 --> 00:19:44.869 the thing, right? She sends these restrictions, 00:19:45.089 --> 00:19:48.029 and she's in Berlin for business. And she said 00:19:48.029 --> 00:19:52.599 to the reception, like hey can you please check 00:19:52.599 --> 00:19:56.619 what restaurants can accommodate my um my dietary 00:19:56.619 --> 00:19:59.259 restrictions so i know where i can go eat so 00:19:59.259 --> 00:20:01.259 i don't have to eat in the hotel every single 00:20:01.259 --> 00:20:04.299 day and they showed me this and i was like guys 00:20:04.299 --> 00:20:07.519 i can already tell you nobody's gonna do it nobody's 00:20:07.519 --> 00:20:09.539 gonna say yes to this bullshit and i gave a couple 00:20:09.539 --> 00:20:11.299 of restaurant recommendations recommendations 00:20:11.299 --> 00:20:14.279 reception called them every single restaurant 00:20:14.279 --> 00:20:16.819 looked at the list and said yeah no please go 00:20:16.819 --> 00:20:19.519 somewhere else I mean, it was ridiculous, right? 00:20:19.579 --> 00:20:22.779 It was like no meat, no fish, no dairy, like 00:20:22.779 --> 00:20:26.000 20 different vegetables, no fats whatsoever, 00:20:26.240 --> 00:20:30.380 no sugar, no salt, no honey, like no legumes, 00:20:30.400 --> 00:20:36.819 no potatoes. The special people give you so much 00:20:36.819 --> 00:20:38.900 extra work, you know, if you accommodate them. 00:20:39.559 --> 00:20:42.180 You know, if somebody tells you, for example, 00:20:42.200 --> 00:20:46.200 on a food tour, I just recently had a vegan guest, 00:20:46.319 --> 00:20:49.259 you know, like, Gives me so much extra work. 00:20:49.980 --> 00:20:52.900 Also because I want to deliver a nice experience. 00:20:53.039 --> 00:20:56.279 Of course. I can offer you fried potatoes, fried 00:20:56.279 --> 00:21:02.140 peppers, tomato salad, and that's it. I can guarantee 00:21:02.140 --> 00:21:05.519 you will be full. I can guarantee this is a nice 00:21:05.519 --> 00:21:10.099 selection of stuff. This is just whatever is 00:21:10.099 --> 00:21:14.539 available. And then I have to go and... Can you 00:21:14.539 --> 00:21:17.819 do the gazpacho without the boiled egg or the 00:21:17.819 --> 00:21:20.759 zinc without the ricotta? And then they say, 00:21:20.819 --> 00:21:23.799 can I have just the garnish of that dish? In 00:21:23.799 --> 00:21:27.819 any interaction, I'm requesting changes and extra 00:21:27.819 --> 00:21:33.779 stuff. At the end of the day, it's too much. 00:21:34.579 --> 00:21:36.940 It's too much. And it's like you say, I think 00:21:36.940 --> 00:21:39.119 the most important thing there is that you want 00:21:39.119 --> 00:21:42.410 to deliver a good experience. So like when I 00:21:42.410 --> 00:21:45.630 did, for example, in this example, I looked at 00:21:45.630 --> 00:21:47.349 the restrictions. I was sort of like, what the 00:21:47.349 --> 00:21:49.470 fuck am I supposed to cook for this woman that 00:21:49.470 --> 00:21:54.589 she can eat and won't die, supposedly, but also 00:21:54.589 --> 00:21:56.309 where she's like, oh, this is really tasty because 00:21:56.309 --> 00:21:57.950 at the end of the day, that's what I want, right? 00:21:58.089 --> 00:22:00.049 I want people to feel good and I want them to 00:22:00.049 --> 00:22:02.029 have a good experience. I don't want to cook 00:22:02.029 --> 00:22:05.809 like a shapeless, colorless slop that has no 00:22:05.809 --> 00:22:09.910 salt, no structure. Sure, it'll keep you alive. 00:22:10.539 --> 00:22:12.680 But, like, it's going to taste like shit. And 00:22:12.680 --> 00:22:14.420 then you eat it. And then usually the people, 00:22:14.480 --> 00:22:16.539 they have these, like, restrictions, right? And 00:22:16.539 --> 00:22:18.759 you try to make something. They're like, yeah, 00:22:18.819 --> 00:22:20.740 it was a bit disappointing. Yeah, no shit it 00:22:20.740 --> 00:22:22.519 was disappointing. You took away everything that 00:22:22.519 --> 00:22:25.720 could have made it good. But now I'm the idiot? 00:22:25.980 --> 00:22:29.500 Like, now I'm the fucking idiot? Nah. Yeah, yeah. 00:22:29.539 --> 00:22:34.099 I also saw, like, it was from, not mine, like, 00:22:34.180 --> 00:22:36.759 another food guide. And I was reading the reviews. 00:22:37.160 --> 00:22:38.960 And suddenly there was, like, a really bad one. 00:22:39.059 --> 00:22:41.980 And I read it. And it was like a gluten -free 00:22:41.980 --> 00:22:45.039 person, you know, in a country where there's 00:22:45.039 --> 00:22:48.140 bread everywhere and everything is, you know, 00:22:48.160 --> 00:22:51.299 like there's flour everywhere. And it brought 00:22:51.299 --> 00:22:54.480 like a super shitty review having such a restriction. 00:22:54.519 --> 00:22:58.640 And I'm like, you should be thankful that you're 00:22:58.640 --> 00:23:02.019 being accommodated, you know, like, and if you 00:23:02.019 --> 00:23:05.319 have a special request and people are trying, 00:23:05.480 --> 00:23:07.980 don't feel overly special about it. You know, 00:23:08.000 --> 00:23:12.380 like don't feel that you, deserve everything 00:23:12.380 --> 00:23:17.940 being catered especially for you special allergy 00:23:17.940 --> 00:23:21.720 or or restriction or preference or whatever you 00:23:21.720 --> 00:23:24.259 know like you should understand that the the 00:23:24.259 --> 00:23:28.440 world doesn't turn around you you know no absolutely 00:23:28.440 --> 00:23:31.900 i will never understand how people go like have 00:23:31.900 --> 00:23:34.559 the this entitlement right it's like you say 00:23:34.559 --> 00:23:37.059 you should be grateful because like sure you 00:23:37.059 --> 00:23:40.299 are paying somebody money to do a certain service 00:23:40.299 --> 00:23:43.559 but it is a certain service you can't go to a 00:23:43.559 --> 00:23:46.400 pizza restaurant and say here's 50 bucks make 00:23:46.400 --> 00:23:49.160 me a sushi omakase and then be upset at the chef 00:23:49.160 --> 00:23:51.880 because he doesn't do it like you went outside 00:23:51.880 --> 00:23:54.380 of the parameters of what is happening there 00:23:54.380 --> 00:23:56.799 so it doesn't fucking matter if you pay or not 00:23:56.799 --> 00:23:59.619 there is a certain equal interaction going on 00:23:59.619 --> 00:24:02.680 but you need to be aware of like the interaction 00:24:02.680 --> 00:24:05.900 that you're involved with you know if you book 00:24:05.900 --> 00:24:07.940 an all -you -can -eat buffet at the salad bar 00:24:07.940 --> 00:24:10.180 you know you know that there's pro there's going 00:24:10.180 --> 00:24:13.400 to be very little gluten right but if you go 00:24:13.400 --> 00:24:15.539 to san sebastian and you book a tour of local 00:24:15.539 --> 00:24:18.339 foods you know and then you're upset that there's 00:24:18.339 --> 00:24:20.259 a lot of gluten and that your intolerance can't 00:24:20.259 --> 00:24:22.539 be like who the fuck do you think you are and 00:24:22.539 --> 00:24:23.960 so i think like what you're saying is sort of 00:24:23.960 --> 00:24:26.380 like you know people lose the perspective of 00:24:26.380 --> 00:24:30.099 this the entitlement is so extremely high and 00:24:30.099 --> 00:24:32.200 you know when industry people say stuff like 00:24:32.200 --> 00:24:33.740 oh you should be grateful that we're accommodating 00:24:33.740 --> 00:24:36.670 you i feel like the typical answer is sort of 00:24:36.670 --> 00:24:38.750 like oh but i'm the customer and i'm paying it's 00:24:38.750 --> 00:24:41.349 like yeah yeah but it's not black and white there's 00:24:41.349 --> 00:24:43.549 like many nuances going on you could have gone 00:24:43.549 --> 00:24:45.690 to many other restaurants if you would have had 00:24:45.690 --> 00:24:48.390 a tiny bit of sort of like reflection because 00:24:48.390 --> 00:24:50.490 you are the person who knows about your situation 00:24:50.490 --> 00:24:52.910 not me who doesn't fucking know you and wish 00:24:52.910 --> 00:24:55.490 that i didn't know you now you know you should 00:24:55.490 --> 00:24:57.670 have been the one reflecting to see is this a 00:24:57.670 --> 00:25:00.789 good place for me is this a good idea right it's 00:25:00.789 --> 00:25:03.130 your responsibility we're not your fucking parents 00:25:03.130 --> 00:25:05.460 you're responsible for yourself Your big baby? 00:25:06.519 --> 00:25:09.960 What's the name of your favorite French chef 00:25:09.960 --> 00:25:13.559 in Tokyo? Calvert? Stephen Calvert? Daniel Calvert, 00:25:13.619 --> 00:25:15.339 yeah. Daniel Calvert. What's the name of the 00:25:15.339 --> 00:25:18.839 restaurant? Cezanne. Cezanne. I checked it out 00:25:18.839 --> 00:25:21.900 when I was in Tokyo, and it said, if you have 00:25:21.900 --> 00:25:25.160 any allergy or food restriction, don't come. 00:25:25.400 --> 00:25:29.039 We're not accommodating you. Yeah, it's actually 00:25:29.039 --> 00:25:31.859 quite common in Japan. In a restaurant like that, 00:25:31.960 --> 00:25:35.960 where everything is... precisely designed one 00:25:35.960 --> 00:25:38.299 of the best restaurants in the world you know 00:25:38.299 --> 00:25:42.500 like and like I said imagine you prepare 20 portions 00:25:42.500 --> 00:25:45.519 of a very special thing and then come someone 00:25:45.519 --> 00:25:48.640 and you have to after you did your whole prep 00:25:48.640 --> 00:25:51.940 you have to invest maybe 20 minutes extra half 00:25:51.940 --> 00:25:54.900 an hour for this very special person that don't 00:25:54.900 --> 00:25:57.859 like parsley or whatever you know like it's like 00:25:57.859 --> 00:26:02.039 it's just unfair you know like I understand that. 00:26:02.039 --> 00:26:04.160 It messes it up. Yeah, it messes it up. And it 00:26:04.160 --> 00:26:07.160 doesn't just mess it up for your experience and 00:26:07.160 --> 00:26:10.319 like for the chef. It messes it up also for the 00:26:10.319 --> 00:26:12.279 other people who come to the restaurant because 00:26:12.279 --> 00:26:16.700 you are kind of intruding in the operation. And 00:26:16.700 --> 00:26:20.720 this rule is actually quite common in Japan. 00:26:20.740 --> 00:26:22.559 And I think it's because Japanese people have 00:26:22.559 --> 00:26:25.579 a greater appreciation for the job of preparing 00:26:25.579 --> 00:26:28.400 food, especially at that level, you know, where 00:26:28.400 --> 00:26:30.640 people sort of like, no. Like we don't change 00:26:30.640 --> 00:26:32.759 it or, you know, like not just at that level. 00:26:32.960 --> 00:26:36.000 I don't mean like fine dining. I mean at the 00:26:36.000 --> 00:26:39.339 intent of making something very good, you know. 00:26:39.460 --> 00:26:41.619 And it's kind of like I make this bowl of ramen. 00:26:41.759 --> 00:26:43.819 I add this and this and this and this ingredient 00:26:43.819 --> 00:26:47.819 on top. And if you don't like it, like go somewhere 00:26:47.819 --> 00:26:50.420 else because I'm keeping it like this. Why? Because 00:26:50.420 --> 00:26:53.440 I have with my experience decided that this is 00:26:53.440 --> 00:26:55.940 how I want it to be. And I don't want it to be 00:26:55.940 --> 00:26:58.980 any less good. than what i feel like is the best 00:26:58.980 --> 00:27:00.799 that it could be so if you don't like it please 00:27:00.799 --> 00:27:04.259 go somewhere else i have to say while i was working 00:27:04.259 --> 00:27:06.839 as a chef i would always accommodate allergies 00:27:06.839 --> 00:27:09.619 restrictions all these kind of things i would 00:27:09.619 --> 00:27:13.720 always you know do whatever i would you know 00:27:14.430 --> 00:27:17.369 check if there was a lunch menu I knew they had 00:27:17.369 --> 00:27:19.849 way I don't know imagine there was some hummus 00:27:19.849 --> 00:27:22.349 left from the lunch menu I would put it on a 00:27:22.349 --> 00:27:25.089 plate and then take three vegetables and this 00:27:25.089 --> 00:27:27.730 is like yeah the vegan option I would always 00:27:27.730 --> 00:27:30.990 because it was also like a fun thing to do just 00:27:30.990 --> 00:27:34.450 some freestyle of suddenly you can break the 00:27:34.450 --> 00:27:37.349 rules and you can grab whatever and just fix 00:27:37.349 --> 00:27:40.630 something and send it you know like in many cases 00:27:40.630 --> 00:27:44.059 I would do that also because I have to say That's 00:27:44.059 --> 00:27:47.480 like a part of a restaurant service that I like, 00:27:47.559 --> 00:27:49.940 the moment where you break the rule and where 00:27:49.940 --> 00:27:52.400 you have to do something that is off script. 00:27:53.259 --> 00:27:55.700 And it's something that I would see many good 00:27:55.700 --> 00:27:58.039 chefs doing in some cases. So it's something 00:27:58.039 --> 00:28:01.599 I enjoy doing, but I completely understand. So 00:28:01.599 --> 00:28:04.819 if it's something that is, like you say, getting 00:28:04.819 --> 00:28:09.759 into your operation and giving you a lot of more 00:28:09.759 --> 00:28:13.029 work, and especially... For example, I remember 00:28:13.029 --> 00:28:16.250 when I was working in Dos Palillos in Berlin, 00:28:16.430 --> 00:28:19.630 there was this very good chef, Bernhard Monding. 00:28:19.809 --> 00:28:26.089 He used to be the head chef of Vendome. Oh, wow. 00:28:26.390 --> 00:28:29.710 What's the name of Vendome's executive chef, 00:28:29.869 --> 00:28:33.490 the owner? Wissler. Wissler, Joachim Wissler, 00:28:33.569 --> 00:28:37.630 probably one of Germany's greatest chefs. Yes. 00:28:38.460 --> 00:28:42.339 You know that Vesla was supposed to be the chef 00:28:42.339 --> 00:28:47.200 of... The Meadowood? Yeah, the restaurant at 00:28:47.200 --> 00:28:50.539 the Meadowood. Vesla was going to be the head 00:28:50.539 --> 00:28:53.940 chef there, I don't know, imagine, in the 2000s 00:28:53.940 --> 00:28:56.799 or something. That's crazy. He rejected that 00:28:56.799 --> 00:29:01.079 position and he went to Vendome. That's a very 00:29:01.079 --> 00:29:03.920 interesting, fun fact. It could be a completely 00:29:03.920 --> 00:29:07.710 different story. He's moving to... to California 00:29:07.710 --> 00:29:09.769 and running that restaurant. But in any case, 00:29:09.789 --> 00:29:12.509 this guy was a, he was a head chef or the sous 00:29:12.509 --> 00:29:14.170 chef, you know, the guy running the operation 00:29:14.170 --> 00:29:16.269 there. And I remember every time there would 00:29:16.269 --> 00:29:20.569 be like a, you know, like an allergy or something, 00:29:20.750 --> 00:29:23.250 he would stand there, take the whole menu and 00:29:23.250 --> 00:29:26.930 go dish by dish. This guy was very disciplined 00:29:26.930 --> 00:29:31.230 and, you know, like he would execute whatever. 00:29:31.529 --> 00:29:35.240 So he would... Go there and go dish by dish and 00:29:35.240 --> 00:29:39.579 see what was possible and rewrite a menu right 00:29:39.579 --> 00:29:41.579 at the moment. You know, but that's something. 00:29:41.799 --> 00:29:43.859 Yeah, this guy worked in a three -star restaurant 00:29:43.859 --> 00:29:47.359 and he would do this. But this demands, you know, 00:29:47.380 --> 00:29:49.980 mental RAM. Like, you have to think about this. 00:29:50.180 --> 00:29:54.019 You have to analyze dishes. You know, like, it's 00:29:54.019 --> 00:29:56.980 an extra service and these people pay the same 00:29:56.980 --> 00:29:59.640 price and then they complain. You know, like, 00:29:59.720 --> 00:30:03.299 it's just, it's a lose -lose situation. That's 00:30:03.299 --> 00:30:06.180 very true. I mean, it's important to point that 00:30:06.180 --> 00:30:08.519 out, though, like that, you know, because you're 00:30:08.519 --> 00:30:10.059 saying like, oh, you used to always accommodate 00:30:10.059 --> 00:30:12.720 people. Like I also pretty much like we're saying, 00:30:12.839 --> 00:30:14.319 you know, it's important to draw boundaries. 00:30:14.359 --> 00:30:17.519 But I also pretty much always am able to accommodate 00:30:17.519 --> 00:30:21.500 people almost always like 80 % of the time. I 00:30:21.500 --> 00:30:24.579 only don't when it's like in interferes with 00:30:24.579 --> 00:30:26.200 the quality. Obviously, when somebody comes, 00:30:26.279 --> 00:30:29.160 you know, we're not talking about. situations 00:30:29.160 --> 00:30:31.559 where somebody's like oh i'm pescatarian like 00:30:31.559 --> 00:30:35.359 can i have like uh you know this dish with i 00:30:35.359 --> 00:30:37.259 am pescatarian but i like peppers can i have 00:30:37.259 --> 00:30:38.720 the peppers that come with the steak with fish 00:30:38.720 --> 00:30:41.180 yeah of course man you know like why not who 00:30:41.180 --> 00:30:45.220 cares um and sometimes also like you and you 00:30:45.220 --> 00:30:46.960 start cooking you change things a little bit 00:30:46.960 --> 00:30:48.819 because you're you're you're a craftsman after 00:30:48.819 --> 00:30:52.700 all like you you can make shit right and um it's 00:30:52.700 --> 00:30:54.980 very nice it's nice to accommodate people it's 00:30:54.980 --> 00:30:58.299 like It's nice to be able to cater to them. I 00:30:58.299 --> 00:31:01.359 mean, hospitality is about, after all, and you 00:31:01.359 --> 00:31:03.420 are using your skills that you've learned over 00:31:03.420 --> 00:31:06.819 many years to do so. It's very cool. I feel like 00:31:06.819 --> 00:31:09.079 what we've established now is that it's only, 00:31:09.160 --> 00:31:12.359 I think, important to draw boundaries when the 00:31:12.359 --> 00:31:15.539 requests that people make lessen the quality 00:31:15.539 --> 00:31:19.549 of what you do. And even worse, affect the experience 00:31:19.549 --> 00:31:22.069 of the other diners around them. I think that's 00:31:22.069 --> 00:31:29.789 really a no -go. That's it for this week's episode 00:31:29.789 --> 00:31:32.390 of Potluck Food Talks. If you like what we're 00:31:32.390 --> 00:31:34.529 doing, make sure to subscribe to the podcast 00:31:34.529 --> 00:31:37.509 so you never miss an episode. 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