Speaker 1: Shannon, you guys went out for dinner last night? We did.
Speaker 2: Yeah, we went on a walk and then we ended up.
Speaker 2: Wes was like, let's grab drinks and dinner, you know,
Speaker 2: before we go home, because I didn't feel like making
Speaker 2: anything anyway, So that was great the us.
Speaker 1: They set us at a table. It was so nice out.
Speaker 2: They set us at a table outside, but like right
Speaker 2: near the hostess stand, and I overheard the hostess, an
Speaker 2: hour waiter who was great, complaining about another table that
Speaker 2: was there. This table had been seated inside, and then
Speaker 2: they decided they wanted to sit outside, so they moved.
Speaker 2: They didn't like the table that they were sat at outside,
Speaker 2: so they asked to be moved again. And the reason
Speaker 2: they were talking about them again is because they didn't
Speaker 2: like the current table, so they asked to be moved
Speaker 2: a third time. And I thought, these high maintenance tables
Speaker 2: probably just killed these hostesses and waiters and waitress waitresses,
Speaker 2: and so West and I were trying to figure out
Speaker 2: what table they were talking about before they walked over
Speaker 2: to this table of five, and it was it made
Speaker 2: sense when they did. But I was like, oh, okay,
Speaker 2: it looks like looked like a high maintenance table.
Speaker 3: But did uh did the people continue to like complain
Speaker 3: about them afterwards.
Speaker 2: Like the staff or how do they I didn't hear.
Speaker 2: But our waiter came over and I said, we are
Speaker 2: going to be your easiest table of the night. We're
Speaker 2: just here for a drink and some apps, and he said,
Speaker 2: thank you.
Speaker 1: You know what, can I bring up a restaurant topic?
Speaker 3: Yeah, and then maybe we can have like people who
Speaker 3: work in the service industry, like waiters, waitresses, servers, whatever
Speaker 3: you call yourselves nowadays, uh call up and respond. So
Speaker 3: they can call up and talk about the high maintenance tables,
Speaker 3: like what are the high maintenance? But here's here's one
Speaker 3: for you. It's happened to me a few weeks ago.
Speaker 3: At what point do you walk out of a restaurant?
Speaker 3: So we went to this restaurant and we had dinner.
Speaker 3: It took two hours to get our food two hours. Now,
Speaker 3: mind you, we did order appetizers and stuff like that,
Speaker 3: so we did have appetizers and we did have salads.
Speaker 3: It took two hours though, for the main meal to come.
Speaker 3: So we're sitting at the restaurant and it was a
Speaker 3: it was a famous steak place. Okay, famous famous place,
Speaker 3: not Ocean Prime, because we were just recently Channon and Chelsea,
Speaker 3: myself and West went to Ocean Prime. I hate the
Speaker 3: places that drag out crap, so I hate sitting there
Speaker 3: waiting to eat and they drag it out, Like, just
Speaker 3: get me my freaking meal. I'm happy with it. I'll
Speaker 3: be I'm good with being in and out in an hour, Like,
Speaker 3: I'm fine with that. If you want an experience, Okay,
Speaker 3: we'll order some drinks and we'll have some drinks. It
Speaker 3: took two hours from the time that we ordered, so
Speaker 3: we ordered our appetizers. Then they came over and they said,
Speaker 3: all right, let's get your entrees so you can get
Speaker 3: rid of the menus because they want you pull the
Speaker 3: menus out. We order, we sat like, honestly, I needed
Speaker 3: so much water in between because I was going to
Speaker 3: be dehydrated by the time that the food came. I
Speaker 3: almost door dashed food to the table because it was
Speaker 3: taken so long.
Speaker 1: Were they apologetic or no, that's how they do it there.
Speaker 3: They anna they think that that is the way that
Speaker 3: they do restaurants.
Speaker 4: Like when I try to order everything at once and
Speaker 4: they're like, you know what, we'll just take your appetizers
Speaker 4: and we'll come back for the other stuff.
Speaker 1: And I'm like, no, I'm moving fast.
Speaker 3: I'm like you, I want to like, I want to
Speaker 3: go in and I want to put my order in
Speaker 3: and I want to not even think about anything other
Speaker 3: than eating the rest of the time.
Speaker 5: Two hours is insane. It was crazy. At that point
Speaker 5: you got to be like, hey, just do y'all. Did
Speaker 5: y'all forget about me?
Speaker 1: No? Well, so can I tell you?
Speaker 6: No?
Speaker 1: Can I tell you what it was?
Speaker 6: So?
Speaker 3: It was me. It was me Tim Richards Philleder, who
Speaker 3: ran uh whatever ever company was. No, he ran a
Speaker 3: radio company, Audit, not Odyssey.
Speaker 1: I am fire. I don't know what the hell company was.
Speaker 3: And Keith Kaufman and we're sitting there at the table
Speaker 3: and we're watching the waitress walk by us, and they
Speaker 3: kept filling our waters up and at some point I
Speaker 3: lookt at her and I'm like, I need my food.
Speaker 3: Like I was like, you're like sitting there the whole time,
Speaker 3: going you cannot make us eat two hours from now
Speaker 3: because by the time that you make us eat two hours,
Speaker 3: I want to go to bed.
Speaker 5: Facts two hours is crazy just to be sitting there too.
Speaker 5: I didn't want to be in here for two hours.
Speaker 1: I had too many drinks.
Speaker 3: And to go back onto Shannon's topic about the high
Speaker 3: maintenance table and stuff like that at all.
Speaker 1: No, No, so irritated in this It's crazy.
Speaker 3: Although I will tell you this, Chelsea and I have
Speaker 3: something that's written on our forehead.
Speaker 1: When we go to places.
Speaker 3: Even if there are places that we'll go to and
Speaker 3: people will go, oh, I you know, listen to the
Speaker 3: show or whatever, they put us in the worst spots
Speaker 3: in eyes.
Speaker 2: Can I tell you something, we're the same. Wes and
Speaker 2: I have the worst look. And I even said to
Speaker 2: him because we didn't have a reservation this place, we
Speaker 2: weren't planning on going out, but I was like, I'm
Speaker 2: looking around and I go, just so you know, they're
Speaker 2: going to offer us this table right here, like right
Speaker 2: next to the hostess team. I said, are you okay
Speaker 2: with that table? Before they even bring us there, because
Speaker 2: I knew that's where we were going, and it.
Speaker 3: Was they put us at tables that are so small
Speaker 3: I can't even fit one of my fat thighs in
Speaker 3: the seats.
Speaker 1: It's horrible.
Speaker 3: Kevin, you remember you and I went to that Sullivan steakhouse,
Speaker 3: and they gave us the worst table at that place.
Speaker 3: Do you remember that at all? I said to you,
Speaker 3: I go, we got the worst table in the entire place.
Speaker 3: It was no, it was it was kitty corner to
Speaker 3: the bar. But first off, it was wobbly, like you
Speaker 3: needed to put something underneath. And I told you and
Speaker 3: I told you. The place was wide empty. There was
Speaker 3: nobody in it, and they had all these great tables.
Speaker 3: And we sat at literally the table that looked like
Speaker 3: it was about to fall apart.
Speaker 1: What's up? How you doing? Leah?
Speaker 7: Hi, guys, how are you my good?
Speaker 1: What's going on?
Speaker 7: Okay, So let me set the tone. Obviously since COVID, like,
Speaker 7: I feel like restaurants have gotten to like, okay, hour
Speaker 7: and a half next in and out. So my husband
Speaker 7: and I go to Europe this last summer. We have
Speaker 7: a fourteen month old. We just traveled from Michigan all
Speaker 7: the way to Greece. It was like twenty four hours
Speaker 7: of travel. We sit down at this restaurant on the
Speaker 7: island and we're just excited, we're hungry, and we sit
Speaker 7: down and I think it was probably like seven o'clock
Speaker 7: that we sat down, And that was already late with
Speaker 7: a baby and travel and by the time we left
Speaker 7: it was close to like eleven twelve o'clock, and like
Speaker 7: they could give two craps about like way we wanted
Speaker 7: to order, we wanted the bill. It was just like
Speaker 7: so nonchalant. They didn't have a care in the world.
Speaker 7: And they literally looked at us and they were like,
Speaker 7: you guys are totally Americans because us Greeks like we
Speaker 7: just enjoy our meal.
Speaker 6: Yeah.
Speaker 7: So my husband was, you know what, We're going to
Speaker 7: start doing that from now. We're going to enjoy our time.
Speaker 7: And I was like, no, I want my food now.
Speaker 4: I'm starting think the servers want to turn tables over
Speaker 4: faster so they can make more money.
Speaker 3: Now cause you know what, they only do two seatings
Speaker 3: in a lot of these places. Yeah, Europe is a
Speaker 3: different breed all together. Like to me, it ain't my
Speaker 3: cup of tea, you know what I mean. Like to me,
Speaker 3: I'd rather go to Orlando or something, you know what
Speaker 3: I mean, Then go then go to Europe. I remember
Speaker 3: we went to Paris and there was a restaurant. It
Speaker 3: was no joke. They looked at us like fat Americans
Speaker 3: and your sneakers.
Speaker 2: Can I tell you, she said, since Covid, I thought
Speaker 2: she was going to go a different way with this.
Speaker 2: I feel like also, we've all gotten so used to
Speaker 2: being told, hey, you only have the table for yes,
Speaker 2: an hour and a half. And Wes and I just
Speaker 2: went to a great restaurant in Detroit by the way,
Speaker 2: and they were really kind about it, but they were like, hey,
Speaker 2: you only have fifteen minutes left. Yeah, And when it
Speaker 2: came to that time, we kind of still were eating
Speaker 2: and they gave us like drink cards to go to
Speaker 2: one of their sister restaurants, which I thought was nice.
Speaker 2: But it's so funny now how they they.
Speaker 3: Want you to be well they and they have reservations
Speaker 3: coming right after you and the people are walking into
Speaker 3: the restaurant. They don't want them waiting out in the front.
Speaker 3: Brittany was up, it's Mojo in the morning.
Speaker 1: Hi, how are you guys?
Speaker 8: Good?
Speaker 1: What's going on?
Speaker 9: Good?
Speaker 2: So?
Speaker 8: I work at a small town, local tavern and we
Speaker 8: have a pretty well known news anchor that frequents our
Speaker 8: bar with a group of friends. They're the most horrendous group.
Speaker 8: She being one of the worst to wait on. And
Speaker 8: it's gone to the point where the people that watch
Speaker 8: her on TV? Are regulars notice how awful her in
Speaker 8: her group bar? So it's kind of a joke. When
Speaker 8: she walks in, we're like, oh, bow down to because
Speaker 8: she is a pretty well known newspaper.
Speaker 3: Can I ask you a question without saying her name?
Speaker 3: What station is she on?
Speaker 8: She was on Fox seventeen.
Speaker 1: Okay, she recently switched.
Speaker 8: Okay, all right, I want to say she was a
Speaker 8: weather girl.
Speaker 1: Where are you? Are you in Toledo?
Speaker 3: Uh?
Speaker 1: No, Grand Rapids, Grand Rapids?
Speaker 3: Okay, so yeah, Fox seventeen, grandrap Is. Why wouldn't I
Speaker 3: going to say that. It's funny. I don't know any
Speaker 3: of the news media people. I want to know her Amazon,
Speaker 3: I want to know who she is.
Speaker 4: Wow.
Speaker 1: So she's a little high maintenance.
Speaker 7: Very and I feel like it's not just our bar.
Speaker 8: We have quite a few in our area.
Speaker 1: So it's it's find No, absolutely the worst. Yeah, it's
Speaker 1: kind of what I know. You know who it is.
Speaker 1: I know who it is.
Speaker 2: Because she said she moved.
Speaker 3: Yeah, come on, oh my god, please tell me not
Speaker 3: it's not the same person.
Speaker 1: No, No, I think Shannon's right.
Speaker 6: Hop.
Speaker 1: Yeah, what's up, Josie? How you doing good?
Speaker 10: Hell?
Speaker 1: Are you good, what's going on?
Speaker 6: So I think two hours is crazy, like the waitress
Speaker 6: must have forgot to put your order in. But what
Speaker 6: my husband and I hate is we'll get an appetizer
Speaker 6: and we'll be eating that or a salad, and our
Speaker 6: food comes out before we even halfway through our appetizer
Speaker 6: or a salad. And actually one time, our main meal
Speaker 6: came out and our appetizer came out after, and we
Speaker 6: were like, what.
Speaker 1: The heck, it's funny, goes I do.
Speaker 2: I do kind of hate though, when you do order
Speaker 2: an appetizer because you're starving, and they forget it, and
Speaker 2: then after you eat your dinner, they're like, oh, we
Speaker 2: forgot to bring out your you know meatballs like Spanish case.
Speaker 2: I don't want it anymore.
Speaker 1: You don't want it? No, No, I hate that too.
Speaker 1: I don't want it anyway I wanted it before. Though.
Speaker 3: I will tell you if I owned a restaurant, I'd
Speaker 3: probably give away more comps because I think the way
Speaker 3: that if you have a bad experience at a restaurant,
Speaker 3: like I recently was at a restaurant and they brought
Speaker 3: out bread and the bread literally was like one of
Speaker 3: those you know stress balls that you see the people
Speaker 3: squeeze like.
Speaker 1: That's what it felt like.
Speaker 3: And I was like and and honestly, if you have
Speaker 3: a bad experience like that, where the food is bad
Speaker 3: or there's something going on, I think they should comp you,
Speaker 3: like I really do. Like I think if you and
Speaker 3: if you do it, I'll be a lifer. I'll come
Speaker 3: back for life. But if you, if you, yeah, that's
Speaker 3: good because like in this case where it took two
Speaker 3: hours to get served, like two hours in, the bill
Speaker 3: came and it was an expensive meal, that was a
Speaker 3: three hundred plus dollars dinner.
Speaker 1: It's crazy. What's up, Chris? How you doing? I'm all right,
Speaker 1: by the way, Hey, how you doing. I'm gonna play here,
Speaker 1: Chris real quick.
Speaker 3: I got to say this three hundred dollars meal is
Speaker 3: McDonald's nowadays.
Speaker 1: Because it feels like it food is so expensive. What's
Speaker 1: going on? Chris? What were you gonna say?
Speaker 11: Yeah?
Speaker 6: Not much.
Speaker 11: I'm just gonna say I've been a bartender and server
Speaker 11: for over ten years. Thank you for your I know
Speaker 11: I'm good. Touch on what I said about wanting to
Speaker 11: order everything at once, Yeah, sometimes sometimes that's okay, but
Speaker 11: sometimes like if uh, server or bartender get triple sat.
Speaker 11: I got to try to greet all these tables within
Speaker 11: a certain amount of time, and taking your full order
Speaker 11: right then may not be the best.
Speaker 4: Yeahpective.
Speaker 3: So can I tell you I was told by a
Speaker 3: restaurant owner that the reason they don't want you to
Speaker 3: put your full meal in right away is a lot
Speaker 3: of times the servers will either forget to put it in,
Speaker 3: or they put it in and it overwhelms the kitchen
Speaker 3: with everything coming in at once, so they try to
Speaker 3: time it right.
Speaker 11: Yeah, that could be the case and some I worked
Speaker 11: at multiple restaurants, and sometimes you can put the ordering
Speaker 11: and you can put holds on the food so that
Speaker 11: it'll come out later, but other times you can't. Once
Speaker 11: you put everything in, everything goes in and starts cooking.
Speaker 11: The worst just depends on the restaurant in the system.
Speaker 1: What's the worst restaurant you worked at?
Speaker 11: The worst?
Speaker 4: Uh?
Speaker 1: Don't what kind of rust? Like the nastiest chefs in there?
Speaker 3: Yeah, don't say the name of the restaurant, but just
Speaker 3: say what kind of food it was. No, you can't
Speaker 3: do that.
Speaker 4: It was.
Speaker 11: It would have to be one of my first ones
Speaker 11: early on.
Speaker 9: Uh.
Speaker 11: They are known for shakes and steak burgers.
Speaker 1: I guess.
Speaker 12: My god, oh jar you, Oh my god, I don't know.
Speaker 1: Hi, Nicole, what's going on?
Speaker 6: Hey?
Speaker 10: So I ran back a house for twenty years at
Speaker 10: a restaurant up north, and we would actually have them
Speaker 10: staggered tickets to stop the kitchen from getting overwhelmed, and
Speaker 10: that would be why it would take so long to
Speaker 10: get your food out because the kitchen is so backed up.
Speaker 10: Other places, that is their model where they want you
Speaker 10: to sit there and they want you to be there
Speaker 10: all night.
Speaker 8: Okay, So generally it is to keep the kitchen from
Speaker 8: getting overwhelmed.
Speaker 1: Yeah, okay.
Speaker 3: Somebody told me also that they like to have people
Speaker 3: moving around the restaurant, so to speak, so they don't
Speaker 3: want one whole section to get up and be done
Speaker 3: with their meal. At the same time, they wanted to
Speaker 3: kind of like look like there's like a vibe going
Speaker 3: on there.
Speaker 1: Hold on, Jen, what did you want to say?
Speaker 3: John?
Speaker 12: Hi?
Speaker 9: How are you? First time?
Speaker 11: Long time?
Speaker 8: No?
Speaker 9: So, I've been in the ris industry for over thirty years, and.
Speaker 11: Thank you.
Speaker 9: Proper etiquette that I have always been taught, especially with
Speaker 9: busy kitchens, is if people are ordering appetizers, whether you
Speaker 9: take them order altogether or not. Once the table is
Speaker 9: served the appetizers, it's your job as a server to
Speaker 9: notify the kitchen that they have the appetizers and to
Speaker 9: go ahead with their main course.
Speaker 3: Wow, okay, yeah, put that main course in fat Tommy.
Speaker 9: The happier, We've always learned, the happier the customer, the
Speaker 9: bigger the tip her.
Speaker 3: Yes, you know what I always think is the meal
Speaker 3: that I always end up in my personal life screwing
Speaker 3: up the most Thanksgiving Because Thanksgiving, I love appetizers like
Speaker 3: I love to have like shrimp cocktails.
Speaker 1: I love to have deviled eggs. I love all that stuff.
Speaker 3: The problem is that we'll lay out the appetizers and
Speaker 3: then dinner is ready so fast, and then you're eating
Speaker 3: appetizers with your meal. And that's what it's like going
Speaker 3: to a restaurant where they bring everything out all at once.
Speaker 1: You know, you don't know.
Speaker 3: And Kevin, of all people, this guy eats things one
Speaker 3: by one by one. He doesn't like mix and matches stuff.
Speaker 3: That is, to the steaks before the shakes.
Speaker 1: That was funny