WEBVTT - High Maintenance Table 

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<v Speaker 1>Shannon, you guys went out for dinner last night? We did.

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<v Speaker 2>Yeah, we went on a walk and then we ended up.

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<v Speaker 2>Wes was like, let's grab drinks and dinner, you know,

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<v Speaker 2>before we go home, because I didn't feel like making

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<v Speaker 2>anything anyway, So that was great the us.

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<v Speaker 1>They set us at a table. It was so nice out.

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<v Speaker 2>They set us at a table outside, but like right

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<v Speaker 2>near the hostess stand, and I overheard the hostess, an

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<v Speaker 2>hour waiter who was great, complaining about another table that

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<v Speaker 2>was there. This table had been seated inside, and then

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<v Speaker 2>they decided they wanted to sit outside, so they moved.

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<v Speaker 2>They didn't like the table that they were sat at outside,

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<v Speaker 2>so they asked to be moved again. And the reason

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<v Speaker 2>they were talking about them again is because they didn't

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<v Speaker 2>like the current table, so they asked to be moved

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<v Speaker 2>a third time. And I thought, these high maintenance tables

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<v Speaker 2>probably just killed these hostesses and waiters and waitress waitresses,

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<v Speaker 2>and so West and I were trying to figure out

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<v Speaker 2>what table they were talking about before they walked over

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<v Speaker 2>to this table of five, and it was it made

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<v Speaker 2>sense when they did. But I was like, oh, okay,

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<v Speaker 2>it looks like looked like a high maintenance table.

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<v Speaker 3>But did uh did the people continue to like complain

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<v Speaker 3>about them afterwards.

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<v Speaker 2>Like the staff or how do they I didn't hear.

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<v Speaker 2>But our waiter came over and I said, we are

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<v Speaker 2>going to be your easiest table of the night. We're

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<v Speaker 2>just here for a drink and some apps, and he said,

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<v Speaker 2>thank you.

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<v Speaker 1>You know what, can I bring up a restaurant topic?

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<v Speaker 3>Yeah, and then maybe we can have like people who

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<v Speaker 3>work in the service industry, like waiters, waitresses, servers, whatever

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<v Speaker 3>you call yourselves nowadays, uh call up and respond. So

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<v Speaker 3>they can call up and talk about the high maintenance tables,

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<v Speaker 3>like what are the high maintenance? But here's here's one

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<v Speaker 3>for you. It's happened to me a few weeks ago.

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<v Speaker 3>At what point do you walk out of a restaurant?

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<v Speaker 3>So we went to this restaurant and we had dinner.

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<v Speaker 3>It took two hours to get our food two hours. Now,

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<v Speaker 3>mind you, we did order appetizers and stuff like that,

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<v Speaker 3>so we did have appetizers and we did have salads.

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<v Speaker 3>It took two hours though, for the main meal to come.

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<v Speaker 3>So we're sitting at the restaurant and it was a

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<v Speaker 3>it was a famous steak place. Okay, famous famous place,

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<v Speaker 3>not Ocean Prime, because we were just recently Channon and Chelsea,

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<v Speaker 3>myself and West went to Ocean Prime. I hate the

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<v Speaker 3>places that drag out crap, so I hate sitting there

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<v Speaker 3>waiting to eat and they drag it out, Like, just

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<v Speaker 3>get me my freaking meal. I'm happy with it. I'll

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<v Speaker 3>be I'm good with being in and out in an hour, Like,

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<v Speaker 3>I'm fine with that. If you want an experience, Okay,

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<v Speaker 3>we'll order some drinks and we'll have some drinks. It

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<v Speaker 3>took two hours from the time that we ordered, so

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<v Speaker 3>we ordered our appetizers. Then they came over and they said,

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<v Speaker 3>all right, let's get your entrees so you can get

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<v Speaker 3>rid of the menus because they want you pull the

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<v Speaker 3>menus out. We order, we sat like, honestly, I needed

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<v Speaker 3>so much water in between because I was going to

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<v Speaker 3>be dehydrated by the time that the food came. I

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<v Speaker 3>almost door dashed food to the table because it was

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<v Speaker 3>taken so long.

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<v Speaker 1>Were they apologetic or no, that's how they do it there.

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<v Speaker 3>They anna they think that that is the way that

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<v Speaker 3>they do restaurants.

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<v Speaker 4>Like when I try to order everything at once and

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<v Speaker 4>they're like, you know what, we'll just take your appetizers

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<v Speaker 4>and we'll come back for the other stuff.

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<v Speaker 1>And I'm like, no, I'm moving fast.

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<v Speaker 3>I'm like you, I want to like, I want to

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<v Speaker 3>go in and I want to put my order in

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<v Speaker 3>and I want to not even think about anything other

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<v Speaker 3>than eating the rest of the time.

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<v Speaker 5>Two hours is insane. It was crazy. At that point

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<v Speaker 5>you got to be like, hey, just do y'all. Did

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<v Speaker 5>y'all forget about me?

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<v Speaker 1>No? Well, so can I tell you?

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<v Speaker 6>No?

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<v Speaker 1>Can I tell you what it was?

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<v Speaker 6>So?

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<v Speaker 3>It was me. It was me Tim Richards Philleder, who

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<v Speaker 3>ran uh whatever ever company was. No, he ran a

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<v Speaker 3>radio company, Audit, not Odyssey.

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<v Speaker 1>I am fire. I don't know what the hell company was.

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<v Speaker 3>And Keith Kaufman and we're sitting there at the table

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<v Speaker 3>and we're watching the waitress walk by us, and they

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<v Speaker 3>kept filling our waters up and at some point I

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<v Speaker 3>lookt at her and I'm like, I need my food.

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<v Speaker 3>Like I was like, you're like sitting there the whole time,

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<v Speaker 3>going you cannot make us eat two hours from now

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<v Speaker 3>because by the time that you make us eat two hours,

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<v Speaker 3>I want to go to bed.

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<v Speaker 5>Facts two hours is crazy just to be sitting there too.

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<v Speaker 5>I didn't want to be in here for two hours.

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<v Speaker 1>I had too many drinks.

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<v Speaker 3>And to go back onto Shannon's topic about the high

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<v Speaker 3>maintenance table and stuff like that at all.

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<v Speaker 1>No, No, so irritated in this It's crazy.

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<v Speaker 3>Although I will tell you this, Chelsea and I have

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<v Speaker 3>something that's written on our forehead.

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<v Speaker 1>When we go to places.

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<v Speaker 3>Even if there are places that we'll go to and

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<v Speaker 3>people will go, oh, I you know, listen to the

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<v Speaker 3>show or whatever, they put us in the worst spots

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<v Speaker 3>in eyes.

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<v Speaker 2>Can I tell you something, we're the same. Wes and

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<v Speaker 2>I have the worst look. And I even said to

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<v Speaker 2>him because we didn't have a reservation this place, we

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<v Speaker 2>weren't planning on going out, but I was like, I'm

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<v Speaker 2>looking around and I go, just so you know, they're

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<v Speaker 2>going to offer us this table right here, like right

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<v Speaker 2>next to the hostess team. I said, are you okay

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<v Speaker 2>with that table? Before they even bring us there, because

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<v Speaker 2>I knew that's where we were going, and it.

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<v Speaker 3>Was they put us at tables that are so small

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<v Speaker 3>I can't even fit one of my fat thighs in

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<v Speaker 3>the seats.

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<v Speaker 1>It's horrible.

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<v Speaker 3>Kevin, you remember you and I went to that Sullivan steakhouse,

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<v Speaker 3>and they gave us the worst table at that place.

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<v Speaker 3>Do you remember that at all? I said to you,

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<v Speaker 3>I go, we got the worst table in the entire place.

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<v Speaker 3>It was no, it was it was kitty corner to

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<v Speaker 3>the bar. But first off, it was wobbly, like you

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<v Speaker 3>needed to put something underneath. And I told you and

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<v Speaker 3>I told you. The place was wide empty. There was

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<v Speaker 3>nobody in it, and they had all these great tables.

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<v Speaker 3>And we sat at literally the table that looked like

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<v Speaker 3>it was about to fall apart.

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<v Speaker 1>What's up? How you doing? Leah?

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<v Speaker 7>Hi, guys, how are you my good?

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<v Speaker 1>What's going on?

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<v Speaker 7>Okay, So let me set the tone. Obviously since COVID, like,

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<v Speaker 7>I feel like restaurants have gotten to like, okay, hour

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<v Speaker 7>and a half next in and out. So my husband

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<v Speaker 7>and I go to Europe this last summer. We have

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<v Speaker 7>a fourteen month old. We just traveled from Michigan all

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<v Speaker 7>the way to Greece. It was like twenty four hours

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<v Speaker 7>of travel. We sit down at this restaurant on the

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<v Speaker 7>island and we're just excited, we're hungry, and we sit

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<v Speaker 7>down and I think it was probably like seven o'clock

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<v Speaker 7>that we sat down, And that was already late with

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<v Speaker 7>a baby and travel and by the time we left

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<v Speaker 7>it was close to like eleven twelve o'clock, and like

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<v Speaker 7>they could give two craps about like way we wanted

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<v Speaker 7>to order, we wanted the bill. It was just like

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<v Speaker 7>so nonchalant. They didn't have a care in the world.

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<v Speaker 7>And they literally looked at us and they were like,

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<v Speaker 7>you guys are totally Americans because us Greeks like we

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<v Speaker 7>just enjoy our meal.

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<v Speaker 6>Yeah.

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<v Speaker 7>So my husband was, you know what, We're going to

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<v Speaker 7>start doing that from now. We're going to enjoy our time.

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<v Speaker 7>And I was like, no, I want my food now.

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<v Speaker 4>I'm starting think the servers want to turn tables over

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<v Speaker 4>faster so they can make more money.

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<v Speaker 3>Now cause you know what, they only do two seatings

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<v Speaker 3>in a lot of these places. Yeah, Europe is a

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<v Speaker 3>different breed all together. Like to me, it ain't my

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<v Speaker 3>cup of tea, you know what I mean. Like to me,

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<v Speaker 3>I'd rather go to Orlando or something, you know what

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<v Speaker 3>I mean, Then go then go to Europe. I remember

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<v Speaker 3>we went to Paris and there was a restaurant. It

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<v Speaker 3>was no joke. They looked at us like fat Americans

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<v Speaker 3>and your sneakers.

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<v Speaker 2>Can I tell you, she said, since Covid, I thought

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<v Speaker 2>she was going to go a different way with this.

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<v Speaker 2>I feel like also, we've all gotten so used to

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<v Speaker 2>being told, hey, you only have the table for yes,

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<v Speaker 2>an hour and a half. And Wes and I just

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<v Speaker 2>went to a great restaurant in Detroit by the way,

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<v Speaker 2>and they were really kind about it, but they were like, hey,

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<v Speaker 2>you only have fifteen minutes left. Yeah, And when it

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<v Speaker 2>came to that time, we kind of still were eating

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<v Speaker 2>and they gave us like drink cards to go to

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<v Speaker 2>one of their sister restaurants, which I thought was nice.

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<v Speaker 2>But it's so funny now how they they.

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<v Speaker 3>Want you to be well they and they have reservations

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<v Speaker 3>coming right after you and the people are walking into

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<v Speaker 3>the restaurant. They don't want them waiting out in the front.

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<v Speaker 3>Brittany was up, it's Mojo in the morning.

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<v Speaker 1>Hi, how are you guys?

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<v Speaker 8>Good?

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<v Speaker 1>What's going on?

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<v Speaker 9>Good?

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<v Speaker 2>So?

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<v Speaker 8>I work at a small town, local tavern and we

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<v Speaker 8>have a pretty well known news anchor that frequents our

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<v Speaker 8>bar with a group of friends. They're the most horrendous group.

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<v Speaker 8>She being one of the worst to wait on. And

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<v Speaker 8>it's gone to the point where the people that watch

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<v Speaker 8>her on TV? Are regulars notice how awful her in

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<v Speaker 8>her group bar? So it's kind of a joke. When

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<v Speaker 8>she walks in, we're like, oh, bow down to because

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<v Speaker 8>she is a pretty well known newspaper.

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<v Speaker 3>Can I ask you a question without saying her name?

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<v Speaker 3>What station is she on?

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<v Speaker 8>She was on Fox seventeen.

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<v Speaker 1>Okay, she recently switched.

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<v Speaker 8>Okay, all right, I want to say she was a

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<v Speaker 8>weather girl.

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<v Speaker 1>Where are you? Are you in Toledo?

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<v Speaker 3>Uh?

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<v Speaker 1>No, Grand Rapids, Grand Rapids?

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<v Speaker 3>Okay, so yeah, Fox seventeen, grandrap Is. Why wouldn't I

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<v Speaker 3>going to say that. It's funny. I don't know any

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<v Speaker 3>of the news media people. I want to know her Amazon,

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<v Speaker 3>I want to know who she is.

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<v Speaker 4>Wow.

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<v Speaker 1>So she's a little high maintenance.

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<v Speaker 7>Very and I feel like it's not just our bar.

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<v Speaker 8>We have quite a few in our area.

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<v Speaker 1>So it's it's find No, absolutely the worst. Yeah, it's

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<v Speaker 1>kind of what I know. You know who it is.

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<v Speaker 1>I know who it is.

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<v Speaker 2>Because she said she moved.

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<v Speaker 3>Yeah, come on, oh my god, please tell me not

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<v Speaker 3>it's not the same person.

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<v Speaker 1>No, No, I think Shannon's right.

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<v Speaker 6>Hop.

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<v Speaker 1>Yeah, what's up, Josie? How you doing good?

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<v Speaker 10>Hell?

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<v Speaker 1>Are you good, what's going on?

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<v Speaker 6>So I think two hours is crazy, like the waitress

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<v Speaker 6>must have forgot to put your order in. But what

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<v Speaker 6>my husband and I hate is we'll get an appetizer

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<v Speaker 6>and we'll be eating that or a salad, and our

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<v Speaker 6>food comes out before we even halfway through our appetizer

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<v Speaker 6>or a salad. And actually one time, our main meal

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<v Speaker 6>came out and our appetizer came out after, and we

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<v Speaker 6>were like, what.

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<v Speaker 1>The heck, it's funny, goes I do.

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<v Speaker 2>I do kind of hate though, when you do order

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<v Speaker 2>an appetizer because you're starving, and they forget it, and

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<v Speaker 2>then after you eat your dinner, they're like, oh, we

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<v Speaker 2>forgot to bring out your you know meatballs like Spanish case.

0:10:48.640 --> 0:10:50.400
<v Speaker 2>I don't want it anymore.

0:10:50.520 --> 0:10:53.199
<v Speaker 1>You don't want it? No, No, I hate that too.

0:10:53.520 --> 0:10:56.319
<v Speaker 1>I don't want it anyway I wanted it before. Though.

0:10:56.600 --> 0:10:59.360
<v Speaker 3>I will tell you if I owned a restaurant, I'd

0:10:59.360 --> 0:11:01.520
<v Speaker 3>probably give away more comps because I think the way

0:11:01.520 --> 0:11:04.080
<v Speaker 3>that if you have a bad experience at a restaurant,

0:11:04.160 --> 0:11:06.439
<v Speaker 3>like I recently was at a restaurant and they brought

0:11:06.440 --> 0:11:11.280
<v Speaker 3>out bread and the bread literally was like one of

0:11:11.320 --> 0:11:14.800
<v Speaker 3>those you know stress balls that you see the people

0:11:14.880 --> 0:11:15.800
<v Speaker 3>squeeze like.

0:11:15.760 --> 0:11:16.560
<v Speaker 1>That's what it felt like.

0:11:16.920 --> 0:11:19.120
<v Speaker 3>And I was like and and honestly, if you have

0:11:19.160 --> 0:11:22.199
<v Speaker 3>a bad experience like that, where the food is bad

0:11:22.440 --> 0:11:24.880
<v Speaker 3>or there's something going on, I think they should comp you,

0:11:25.240 --> 0:11:27.520
<v Speaker 3>like I really do. Like I think if you and

0:11:27.559 --> 0:11:30.319
<v Speaker 3>if you do it, I'll be a lifer. I'll come

0:11:30.360 --> 0:11:34.280
<v Speaker 3>back for life. But if you, if you, yeah, that's

0:11:34.280 --> 0:11:36.920
<v Speaker 3>good because like in this case where it took two

0:11:36.920 --> 0:11:40.120
<v Speaker 3>hours to get served, like two hours in, the bill

0:11:40.200 --> 0:11:42.520
<v Speaker 3>came and it was an expensive meal, that was a

0:11:42.559 --> 0:11:44.280
<v Speaker 3>three hundred plus dollars dinner.

0:11:46.800 --> 0:11:50.560
<v Speaker 1>It's crazy. What's up, Chris? How you doing? I'm all right,

0:11:50.800 --> 0:11:54.920
<v Speaker 1>by the way, Hey, how you doing. I'm gonna play here,

0:11:55.120 --> 0:11:56.080
<v Speaker 1>Chris real quick.

0:11:56.080 --> 0:11:58.199
<v Speaker 3>I got to say this three hundred dollars meal is

0:11:58.280 --> 0:12:00.040
<v Speaker 3>McDonald's nowadays.

0:11:59.559 --> 0:12:02.600
<v Speaker 1>Because it feels like it food is so expensive. What's

0:12:02.600 --> 0:12:03.960
<v Speaker 1>going on? Chris? What were you gonna say?

0:12:04.160 --> 0:12:04.959
<v Speaker 11>Yeah?

0:12:05.000 --> 0:12:05.360
<v Speaker 6>Not much.

0:12:05.400 --> 0:12:07.120
<v Speaker 11>I'm just gonna say I've been a bartender and server

0:12:07.280 --> 0:12:10.520
<v Speaker 11>for over ten years. Thank you for your I know

0:12:10.559 --> 0:12:13.719
<v Speaker 11>I'm good. Touch on what I said about wanting to

0:12:13.840 --> 0:12:18.560
<v Speaker 11>order everything at once, Yeah, sometimes sometimes that's okay, but

0:12:18.920 --> 0:12:23.280
<v Speaker 11>sometimes like if uh, server or bartender get triple sat.

0:12:23.720 --> 0:12:25.760
<v Speaker 11>I got to try to greet all these tables within

0:12:25.800 --> 0:12:29.080
<v Speaker 11>a certain amount of time, and taking your full order

0:12:29.160 --> 0:12:31.920
<v Speaker 11>right then may not be the best.

0:12:32.160 --> 0:12:33.839
<v Speaker 4>Yeahpective.

0:12:33.880 --> 0:12:35.960
<v Speaker 3>So can I tell you I was told by a

0:12:36.080 --> 0:12:39.400
<v Speaker 3>restaurant owner that the reason they don't want you to

0:12:39.400 --> 0:12:42.199
<v Speaker 3>put your full meal in right away is a lot

0:12:42.200 --> 0:12:44.640
<v Speaker 3>of times the servers will either forget to put it in,

0:12:45.480 --> 0:12:48.240
<v Speaker 3>or they put it in and it overwhelms the kitchen

0:12:48.360 --> 0:12:52.200
<v Speaker 3>with everything coming in at once, so they try to

0:12:52.280 --> 0:12:52.960
<v Speaker 3>time it right.

0:12:54.200 --> 0:12:56.800
<v Speaker 11>Yeah, that could be the case and some I worked

0:12:56.800 --> 0:13:00.000
<v Speaker 11>at multiple restaurants, and sometimes you can put the ordering

0:13:00.160 --> 0:13:02.280
<v Speaker 11>and you can put holds on the food so that

0:13:02.360 --> 0:13:05.680
<v Speaker 11>it'll come out later, but other times you can't. Once

0:13:05.720 --> 0:13:08.560
<v Speaker 11>you put everything in, everything goes in and starts cooking.

0:13:09.280 --> 0:13:11.439
<v Speaker 11>The worst just depends on the restaurant in the system.

0:13:11.559 --> 0:13:13.280
<v Speaker 1>What's the worst restaurant you worked at?

0:13:15.679 --> 0:13:16.440
<v Speaker 11>The worst?

0:13:17.000 --> 0:13:17.160
<v Speaker 4>Uh?

0:13:18.200 --> 0:13:21.400
<v Speaker 1>Don't what kind of rust? Like the nastiest chefs in there?

0:13:22.000 --> 0:13:24.040
<v Speaker 3>Yeah, don't say the name of the restaurant, but just

0:13:24.040 --> 0:13:26.320
<v Speaker 3>say what kind of food it was. No, you can't

0:13:26.360 --> 0:13:27.840
<v Speaker 3>do that.

0:13:28.440 --> 0:13:29.359
<v Speaker 4>It was.

0:13:30.640 --> 0:13:32.360
<v Speaker 11>It would have to be one of my first ones

0:13:32.400 --> 0:13:32.880
<v Speaker 11>early on.

0:13:33.520 --> 0:13:33.840
<v Speaker 9>Uh.

0:13:34.000 --> 0:13:43.160
<v Speaker 11>They are known for shakes and steak burgers.

0:13:44.640 --> 0:13:45.280
<v Speaker 1>I guess.

0:13:47.920 --> 0:13:58.960
<v Speaker 12>My god, oh jar you, Oh my god, I don't know.

0:14:00.760 --> 0:14:02.079
<v Speaker 1>Hi, Nicole, what's going on?

0:14:03.320 --> 0:14:03.520
<v Speaker 6>Hey?

0:14:03.679 --> 0:14:06.120
<v Speaker 10>So I ran back a house for twenty years at

0:14:06.120 --> 0:14:09.880
<v Speaker 10>a restaurant up north, and we would actually have them

0:14:10.240 --> 0:14:14.839
<v Speaker 10>staggered tickets to stop the kitchen from getting overwhelmed, and

0:14:15.360 --> 0:14:17.520
<v Speaker 10>that would be why it would take so long to

0:14:17.559 --> 0:14:19.960
<v Speaker 10>get your food out because the kitchen is so backed up.

0:14:20.520 --> 0:14:23.920
<v Speaker 10>Other places, that is their model where they want you

0:14:24.000 --> 0:14:25.840
<v Speaker 10>to sit there and they want you to be there

0:14:25.880 --> 0:14:26.320
<v Speaker 10>all night.

0:14:27.280 --> 0:14:30.240
<v Speaker 8>Okay, So generally it is to keep the kitchen from

0:14:30.280 --> 0:14:31.000
<v Speaker 8>getting overwhelmed.

0:14:31.080 --> 0:14:31.840
<v Speaker 1>Yeah, okay.

0:14:32.120 --> 0:14:34.760
<v Speaker 3>Somebody told me also that they like to have people

0:14:35.440 --> 0:14:38.040
<v Speaker 3>moving around the restaurant, so to speak, so they don't

0:14:38.080 --> 0:14:40.200
<v Speaker 3>want one whole section to get up and be done

0:14:40.200 --> 0:14:42.040
<v Speaker 3>with their meal. At the same time, they wanted to

0:14:42.120 --> 0:14:45.600
<v Speaker 3>kind of like look like there's like a vibe going

0:14:45.640 --> 0:14:46.200
<v Speaker 3>on there.

0:14:47.040 --> 0:14:48.560
<v Speaker 1>Hold on, Jen, what did you want to say?

0:14:48.640 --> 0:14:48.880
<v Speaker 3>John?

0:14:51.400 --> 0:14:51.600
<v Speaker 12>Hi?

0:14:51.760 --> 0:14:52.880
<v Speaker 9>How are you? First time?

0:14:52.960 --> 0:14:53.360
<v Speaker 11>Long time?

0:14:54.840 --> 0:14:55.160
<v Speaker 8>No?

0:14:58.800 --> 0:15:03.160
<v Speaker 9>So, I've been in the ris industry for over thirty years, and.

0:15:04.760 --> 0:15:05.200
<v Speaker 11>Thank you.

0:15:05.400 --> 0:15:08.920
<v Speaker 9>Proper etiquette that I have always been taught, especially with

0:15:09.000 --> 0:15:13.040
<v Speaker 9>busy kitchens, is if people are ordering appetizers, whether you

0:15:13.080 --> 0:15:17.520
<v Speaker 9>take them order altogether or not. Once the table is

0:15:17.600 --> 0:15:20.880
<v Speaker 9>served the appetizers, it's your job as a server to

0:15:21.000 --> 0:15:23.920
<v Speaker 9>notify the kitchen that they have the appetizers and to

0:15:24.040 --> 0:15:25.680
<v Speaker 9>go ahead with their main course.

0:15:26.080 --> 0:15:34.400
<v Speaker 3>Wow, okay, yeah, put that main course in fat Tommy.

0:15:34.960 --> 0:15:38.480
<v Speaker 9>The happier, We've always learned, the happier the customer, the

0:15:38.480 --> 0:15:39.360
<v Speaker 9>bigger the tip her.

0:15:39.760 --> 0:15:42.160
<v Speaker 3>Yes, you know what I always think is the meal

0:15:42.200 --> 0:15:44.960
<v Speaker 3>that I always end up in my personal life screwing

0:15:45.040 --> 0:15:49.200
<v Speaker 3>up the most Thanksgiving Because Thanksgiving, I love appetizers like

0:15:49.280 --> 0:15:51.800
<v Speaker 3>I love to have like shrimp cocktails.

0:15:51.840 --> 0:15:55.560
<v Speaker 1>I love to have deviled eggs. I love all that stuff.

0:15:55.720 --> 0:15:59.480
<v Speaker 3>The problem is that we'll lay out the appetizers and

0:15:59.520 --> 0:16:01.880
<v Speaker 3>then dinner is ready so fast, and then you're eating

0:16:01.960 --> 0:16:05.080
<v Speaker 3>appetizers with your meal. And that's what it's like going

0:16:05.080 --> 0:16:07.200
<v Speaker 3>to a restaurant where they bring everything out all at once.

0:16:07.720 --> 0:16:08.840
<v Speaker 1>You know, you don't know.

0:16:09.000 --> 0:16:11.920
<v Speaker 3>And Kevin, of all people, this guy eats things one

0:16:12.040 --> 0:16:15.640
<v Speaker 3>by one by one. He doesn't like mix and matches stuff.

0:16:16.600 --> 0:16:19.240
<v Speaker 3>That is, to the steaks before the shakes.

0:16:21.400 --> 0:16:22.520
<v Speaker 1>That was funny