Speaker 1: It's time for the Bobby Bones post show. Here's your host,
Speaker 1: Bobby Bones. I ordered some food because I got to
Speaker 1: eat here before I go to the photo shooting a
Speaker 1: little bit. They just never are able to drop it
Speaker 1: off this building. We have issues Almost every time I'll
Speaker 1: drop it off to the apartment complex across the street,
Speaker 1: we'll drop it off back behind the building, like in
Speaker 1: a parking garage that we don't even park in, and
Speaker 1: then we don't even see it till the next day.
Speaker 1: So it's eleven minutes away. I'm really rooting for I
Speaker 1: need it today. Parting a little bit is that our
Speaker 1: address what's wrong with our building. There are two roads
Speaker 1: that are named almost the same thing as the West
Speaker 1: and the East. Yes, it's weird, it shouldn't be that way,
Speaker 1: but the problem is one does go west, one does
Speaker 1: go east. So yeah, really get you with the facts.
Speaker 1: So eleven ten minutes out and we'll see if the
Speaker 1: food actually gets here. I'll remind people again we're doing this.
Speaker 1: Sam Hunt Resorts World, Flyaway, Ray and Bay are gonna
Speaker 1: be there. Really had nothing to do with this. They
Speaker 1: were just going on their own. But it's two nights Friday,
Speaker 1: April twenty one, Saturday, April twenty second winner to guest
Speaker 1: flies to Vegas. It's all this Just go to Bobbybones
Speaker 1: dot com. All the rules are there. You can also
Speaker 1: buy tickets if you want to AXS dot com or
Speaker 1: rw Las Vegas dot com. Contest sponsored by Resources World,
Speaker 1: Las Vegas Last Day to Inner Sunday. So get it
Speaker 1: on that because somebody will win it. It doesn't cost
Speaker 1: anything and somebody will win that dang thing. Thirty eight
Speaker 1: percent of people say it's fine to start eating at
Speaker 1: a restaurant before everyone's food has arrived. Now I think
Speaker 1: about this because I always just start eating with brought
Speaker 1: to me, and most of the time my wife will
Speaker 1: go hey yo yo yoo. Stop stop, stop, stop because
Speaker 1: she has manners and manners that were taught to her
Speaker 1: at a young age where I was a food came,
Speaker 1: he is eated. I don't even think about that, and
Speaker 1: so but it's becoming a little more normal. But I
Speaker 1: would say this too, if it's hot, you want to
Speaker 1: eat it hot. You know, if we formed five minutes,
Speaker 1: if you get a lie colder, we usually someone's gonna
Speaker 1: say like no, no no, please, don't wait for us. Just
Speaker 1: go ahead and eat, but you gotta ask first. But still,
Speaker 1: even if you ask, do you mind if I eat this?
Speaker 1: No? No No, no, no, you just sit there and you wait,
Speaker 1: and then they'll be like, hey, Bobby, please just just
Speaker 1: eat your food. You're good now. I would eat you
Speaker 1: would I do? Eat? You do? I actually think it's
Speaker 1: okay to just eat, even if my wife says that,
Speaker 1: but I stopped because I don't want her to get
Speaker 1: irritated at me for my version of manners. Okay, you
Speaker 1: don't eat? No, I would wait, Yeah, I don't. The
Speaker 1: only time I would not is if I'm at someone's
Speaker 1: house and they're that's like a dinner or something, and
Speaker 1: they're like, okay, but mostly you're making plates yourself. But
Speaker 1: if they were like, okay, here's your plate, I would
Speaker 1: not eat until everybody got their plate. But at a restaurant,
Speaker 1: if I'm paying for it, I'm eating as soon as
Speaker 1: it gets there, So it matters if you're pain I
Speaker 1: think so, now that I talk it out, I think
Speaker 1: a lot of it matters if I'm paying for myself
Speaker 1: or whatever you want. Man. Sixty two percent of people
Speaker 1: say it's not cool to start eating before everybody's food
Speaker 1: has arrived. Unless the waiter has specifically said there will
Speaker 1: be a delay. Oh yeah, like, hey your fish, we
Speaker 1: haven't caught it yet, but an hour all like it
Speaker 1: could be a bit, don't have any hook. But some
Speaker 1: people that are like, you know, there's a light I'll
Speaker 1: weight anyway, And I'm like, please eat now. I feel
Speaker 1: awkward that you're not eating. That's what I'm saying. You
Speaker 1: wait for that, please eat. Thirty eight percent say it's
Speaker 1: cool to start eating asap. That's where I fall. I
Speaker 1: will eat, especially right when it comes. Eighty percent of
Speaker 1: people say it's not cool to argue with a host
Speaker 1: about weight times because you see empty tables, even if
Speaker 1: you have a reservation. Yeah, now I'm gonna tell you why. Yeah,
Speaker 1: I see what I'm saying. Yes you do. You put
Speaker 1: your finger on your mouth, like, well, I'm just trying
Speaker 1: to think of what you're gonna say. So if there's
Speaker 1: an empty table and you're like, well, that's for us,
Speaker 1: there also could be other reservations that are before you
Speaker 1: that haven't been seated yet. There also could be maybe
Speaker 1: those two four you see have four people with you.
Speaker 1: Maybe those two fours are about to be pushed together
Speaker 1: to be an eight for an eight that has a
Speaker 1: reservation before you, or an eighth that has a reservation
Speaker 1: at the same time, even five minutes after, and it's
Speaker 1: the only place they could put at eight. There are
Speaker 1: just all these circumstances that we don't really know about
Speaker 1: because we have I mean I have haven't worked in
Speaker 1: the service industry, in the server or the host area,
Speaker 1: because I get frustrated when I do do that and
Speaker 1: I show up and they're like, oh, yeah, there's no
Speaker 1: tables available about fifteen minutes. And I look and I'm like, sure,
Speaker 1: a lot of tables available. I just think in my head,
Speaker 1: I'm like, well, that's weird. Why don't you sit me there?
Speaker 1: Eddie is notorious. We go to lunch and they're like, oh,
Speaker 1: ten minutes for a table, and he goes, well, what
Speaker 1: about outside, and they go that'll also be ten minutes,
Speaker 1: or he tries to yeah, but that's okay, bar y,
Speaker 1: because we were the other day, we were at a
Speaker 1: place down in like the twelfth South area here. It's
Speaker 1: always packed on a weekend. Yeah, And so we went
Speaker 1: into a place I don't want to say this, doesn't
Speaker 1: want people to go there because it's real good and
Speaker 1: right now, not super packed yet you don't want to
Speaker 1: let the secret out yet. It's so we go, We're
Speaker 1: meeting a friend over there, and it's jammed and they
Speaker 1: don't take reservations. So we go. It's like, dang, um,
Speaker 1: how long thirty minutes? As long as we ever right
Speaker 1: away at this place, and there were three seats at
Speaker 1: the bar open, and we're like, how about the bar? Like,
Speaker 1: oh yeah, that's fine, going on up to the bar
Speaker 1: even though they just had thirty minutes. Then I'm like,
Speaker 1: can we eat at the bar? Oh yeah, no problem.
Speaker 1: So I don't think there's anything wrong with asking questions.
Speaker 1: Let me tell you what happened to us. We got
Speaker 1: the reservation, like, oh, there's five six of us whatever, Okay,
Speaker 1: that'll be forty five minutes each. That's long, but we'll wait.
Speaker 1: So we got in the car and I was like, hey,
Speaker 1: run over to Walgreens real quick, pick some up. We
Speaker 1: get to Walgreens, boot, your table's ready. I'm like, it's
Speaker 1: been five minutes. Yeah, pick a side of what you're
Speaker 1: gonna be angry about that, buddy, But I can't get
Speaker 1: angry that it's a long time. And then you can't
Speaker 1: get angry that it was a lot shorter. Most people
Speaker 1: don't go to Walgreens, but most people are just happy
Speaker 1: that it's early. I feel like they do that to
Speaker 1: kind of get rid of some people like sure, it's
Speaker 1: an hour. See who the weak minded? I feel like
Speaker 1: they're not really a marathon or some sort of test.
Speaker 1: You don't think it's more so they want to over
Speaker 1: so they can deliver even better. Yeah, well we did
Speaker 1: last week is we went got ice cream first and
Speaker 1: then had dinner because it was a thirty minute wait,
Speaker 1: We're like, well then you got get ice Come on
Speaker 1: the backside too, deserves to even the doubt well well
Speaker 1: as a former hostess too. There is another thing that
Speaker 1: causes you to seat people elsewhere, and it's because you
Speaker 1: have an order where you go. Maybe like could Bobby,
Speaker 1: Eddie and Lunchbox or waiters. I would go, Okay, I'm
Speaker 1: gonna seat Bobby, and then I got to see Eddie,
Speaker 1: and then I got to seat Lunchbox. I can't double
Speaker 1: seat Bobby. Or if I do, like say, the person's like,
Speaker 1: well that table's free, but I just sat you with
Speaker 1: like a big table. Then I can't throw another one
Speaker 1: on you or you might get mad at me because
Speaker 1: that happened to me. Mostly it would happen if that
Speaker 1: happened with us, they would go, Okay, I know it's
Speaker 1: not your section, but you go take that one in
Speaker 1: that section, and they'll take one in your section. Oh yeah,
Speaker 1: they would switch off. So because again restaurants don't want
Speaker 1: open tables either because people that's money not being spent.
Speaker 1: But sometimes too, they got such a back order of
Speaker 1: an organizationally of people coming in through the whole night
Speaker 1: that if they dick around and mess that up, that
Speaker 1: they're gonna mess up the whole thing. So they have
Speaker 1: to kind of stick to that. Not fully, but they
Speaker 1: got to kind of stick that because I also thought
Speaker 1: it was a scam to get you to stand around
Speaker 1: the bar and drink before you sat down, because because
Speaker 1: you spend more money by ordering drinks at the bar
Speaker 1: waiting for your table. I don't think that that's it,
Speaker 1: but I like it. Yeah, that's my always questioning folks
Speaker 1: always always like, man, is that barrier? He seems really crowded,
Speaker 1: three people deep more than drinks, and there's five tables
Speaker 1: on every table's open. So I got into the far
Speaker 1: with a fight. I got to a fight with a
Speaker 1: bartender one time because we were waiting on a table
Speaker 1: and as my whole family, and I told my mom,
Speaker 1: let's go to the bar. There's two seats there. We'll
Speaker 1: order drinks and we'll wait for our table at the bar.
Speaker 1: So we ordered our drinks and we like hung out
Speaker 1: there for about five minutes. In the bartender goes, are
Speaker 1: you staying or are you gonna? Like? Are you waiting
Speaker 1: for a table? Oh, we're waiting for a table. Well,
Speaker 1: then take your drink to the waiting room. This is
Speaker 1: my bar, like, I need people in here ordering drinks. Sam,
Speaker 1: he's making money on tips. Oh no, no, no, wrong,
Speaker 1: he doesn't get to get goody out that he doesn't
Speaker 1: get He didn't have to kick you. I'm a client,
Speaker 1: Like I want to sit there, but I'm saying it's
Speaker 1: better for him, So I can understand why he would
Speaker 1: say that you're costing him money. But him saying that
Speaker 1: just cost him money because I ain't tipping. Okay, you
Speaker 1: don't tip anyway, it's not a tip. But I would
Speaker 1: have been Yeah, man, I was. I was upset. I
Speaker 1: was fired up about that. But if you were a
Speaker 1: wait why not go to the waiting area. If you're
Speaker 1: only gonna get one drink because whatever I wanted to
Speaker 1: get another drink. He didn't know that I was still
Speaker 1: drinking my drink. I got a feeling he could tell, because, yeah,
Speaker 1: I got a feeling he could tell, because if he
Speaker 1: thought you were gonna order more drinks, he would have
Speaker 1: let you because thats how people do at the bar. Yeah.
Speaker 1: I think he knew you were waiting for a table,
Speaker 1: and you know, I close my tab out. That's what
Speaker 1: it was. That's that's funny. Yeah, if you're just waiting
Speaker 1: with a clothes tab, you should get out of here. Okay.
Speaker 1: It's like sitting at a table an hour and a
Speaker 1: half after you finish eating the mill, can you Yeah?
Speaker 1: Should you know? Because you're costing that waiter. How long?
Speaker 1: How long can you sit? Fifteen twenty minutes? Okay, you
Speaker 1: can sit for three hours. Just like Eddie could have
Speaker 1: stayed at the bar, he can't really kick him out.
Speaker 1: I love that conversation after dinner though, when you guys
Speaker 1: are all, yeah, I ain't got two thicks in your mouth,
Speaker 1: you're talking about conversation. I like to have the check
Speaker 1: signed for before the last bite is done in my mouth,
Speaker 1: because as soon as I'm done, I want out. I
Speaker 1: like to hit it run. I like to chew on
Speaker 1: the way out. I like to have the fork cho
Speaker 1: my last bite, dropped the fork in one of those
Speaker 1: little things, and get out of there. But it's mostly
Speaker 1: just being thoughtful of other people. If you're taking up
Speaker 1: space at the bar and other people can come in
Speaker 1: and order drinks, restaurant and him and sitting late, you're
Speaker 1: costing possibly a whole table, like a whole other group
Speaker 1: people to come in if you're there for an hour.
Speaker 1: He was worried about his tips. Yes, you mean his rent. Yeah,
Speaker 1: whatever you write about it. Food for kids. Yeah, but
Speaker 1: I didn't want a crazy bar tender there. What are
Speaker 1: you gonna say? I would just if you tip significantly,
Speaker 1: can you if you know you're staying? Absolutely, I would
Speaker 1: be like, Hey, I'm gonna be sitting here for a while.
Speaker 1: I'm sorry, this is gonna be annoying. Can I just
Speaker 1: tip your twenty bucks? So? Yes, for sure. Sometimes I'll
Speaker 1: be like, hey, it's raining, please leave my car right
Speaker 1: here in the front slip little extra valet valet. That's cool.
Speaker 1: I need to do that someday. Yeah, you can do
Speaker 1: it now. I know, but it's like cool, you can
Speaker 1: leave that up front. I think the goal would be
Speaker 1: to have him leave it up run for no extra tip,
Speaker 1: and then you can tip them later. But it's because
Speaker 1: your car is so cool that they want to do it,
Speaker 1: because they don't really do the valet unless the car
Speaker 1: is awesome. Yeah, they see the ultimate put it up front.
Speaker 1: Sometimes they put it back by the dumpster. How wanted
Speaker 1: to put it on a part? How much do you
Speaker 1: think that lunchbox needs a tip for the ultimatus stand
Speaker 1: in front show park? Yeah? Depends where thousand bucks? No? God, no,
Speaker 1: should he go try to just no tip, ask them
Speaker 1: to leave it up front, like no, No. The problem
Speaker 1: is they expect the tip on the backside then and
Speaker 1: then when he stiffs them, that's rude. No, he just
Speaker 1: sees the one thing because someone's holding that spot and
Speaker 1: they get tipped higher. But I do like when you're
Speaker 1: in Vegas and you see all those nice cars parked
Speaker 1: out front, that is so cool, that is so I mean,
Speaker 1: that's when you made it. That's status. No one even
Speaker 1: knows it's you. They wonder though, they're like, man, whose
Speaker 1: car is that? But if they wonder and they don't
Speaker 1: know it's you, Well you do get the when you
Speaker 1: walk out, take it your car, the whoever's standing out there.
Speaker 1: I guess I've never wondered whose car is that, so
Speaker 1: I'll be like, that's pretty cool. That's but I've never
Speaker 1: been like, let me imagine, Yeah, I want to see
Speaker 1: who that might be. So yeah, I don't. And then
Speaker 1: sometimes I'll leave my car up front and I just
Speaker 1: I'm grateful that they I can walk out as I'm
Speaker 1: chewing and hop right into the car, drop the fork
Speaker 1: in the car, and I'm out of why you do it? Yes,
Speaker 1: that would be it. Seventy three percent say it's not
Speaker 1: cool to ask somebody that's not on the ask for
Speaker 1: something that's on the menu unless you know it's a secret.
Speaker 1: It right, there are reasonable exceptions. Those secret items are
Speaker 1: mostly fake and no they're not. They're not hold on
Speaker 1: like the Starbucks ones are like, oh get the super
Speaker 1: clown Jumpy three times. Just ask for that stuff is
Speaker 1: either a one Starbucks or a couple. It's never a
Speaker 1: national thing, and then they end up just being annoyed.
Speaker 1: M there's a sushi place in Austin that had blue
Speaker 1: fish tuna, but bluefin tuna and you couldn't get it
Speaker 1: unless you knew the secret code. What was a secret code?
Speaker 1: I don't remember you have I think that's what it was.
Speaker 1: Yeahend Natzel ranger. They took vicara steak off the menu,
Speaker 1: but you can still go there and say, hey, can
Speaker 1: I get the vicar steak and known thing I did
Speaker 1: still have it. That's one thing. If it's something pulled
Speaker 1: off the menu and you're asking, hey, would you make
Speaker 1: this for me again, that's another. You guys are finding
Speaker 1: loopholes on this. They didn't have. They don't know what
Speaker 1: I was talking about. I was in Dallas, though you
Speaker 1: didn't say secret blue fins um. I asked for something
Speaker 1: on the menu, offer on something that was on the
Speaker 1: menu they took off. A few weeks ago, I went
Speaker 1: to this place Italian place here in town called Luogo,
Speaker 1: and I go and I'm like, I went for lunch.
Speaker 1: I was like, you guys don't have this this like
Speaker 1: um salmon thing jusie on the menu. Like, well, that's
Speaker 1: only for dinner. I'm like, oh, so it's not good. Gone,
Speaker 1: it's just the time that I've chosen to eat it
Speaker 1: is wrong. And they said that is correct. And I said, dang,
Speaker 1: I sure wish there was some, So I didn't really ask.
Speaker 1: I was like, oh crap, I guess I just won't
Speaker 1: eat anything then, and they were like, let me talk
Speaker 1: to the chef and see if he can make that.
Speaker 1: I was like, well, you don't, okay, you know what
Speaker 1: brought it out? Yeah? You and you always don't say
Speaker 1: don't ask the chef. You say, do you mind asking
Speaker 1: the show? I didn't do that. I just whoa, Wow,
Speaker 1: that's that's awfully sad. You just moped. Yeah. Fifty eight
Speaker 1: percent say it's not cool to tip less than twenty percent?
Speaker 1: How many percent sixty percent say not cool? Those sixty
Speaker 1: percent are wrong. It's not Listen, guys, I do not
Speaker 1: understand why people didn't get the right to get twenty percent.
Speaker 1: You have to earn it. A tip is earned. It
Speaker 1: is not something you're guaranteed like that is that. That's
Speaker 1: what I don't understand about this world. All of a sudden,
Speaker 1: we act like restaurants it is kind of guaranteed. It's
Speaker 1: not because they're not making a salary at all and
Speaker 1: they are actually doing work. But if you suck at
Speaker 1: it doesn't mean you get twenty house often do they suck?
Speaker 1: Almost never. Every once in a while you get a
Speaker 1: really bad one, but that's once a year. Sometimes you
Speaker 1: get service it ain't great, and who knows why that is.
Speaker 1: It could be something personal. Yeah, like when they put
Speaker 1: the burger in front of me instead of my wife,
Speaker 1: or are they put it in front of my own
Speaker 1: You can't you don't even remember. No, No No, it was
Speaker 1: in front of me and I ordered the salad, my
Speaker 1: wife ordered the burger, and they've probably been through he
Speaker 1: can bring it in things my food got here. Oh yeah,
Speaker 1: they've probably muscle memoried ten thousand burger and salads. And
Speaker 1: I don't think it was a sexist thing. I think
Speaker 1: they were just like, well the other number, why don't
Speaker 1: I'm not that offended. And I don't think it was
Speaker 1: done as an offensive thing or as a well you
Speaker 1: should eat this. I think after ten thousand in a row,
Speaker 1: it's probably just a muscle memory thing. I often get
Speaker 1: given the man thing and it ain't mine. That happens
Speaker 1: to you all the time a lot, even with drinks.
Speaker 1: You know, why does the restaurant put that on us?
Speaker 1: Like why don't the restax? Because they want bigger profits?
Speaker 1: Like a legit question. Why didn't the restaurant just pay
Speaker 1: them a full salary. Why do they believe the whole
Speaker 1: tip burden on your your menu item is going to
Speaker 1: go up like cost per items go up. They make
Speaker 1: enough money as it is. Well, let me think about
Speaker 1: that though, because it wouldn't have to if the restaurant
Speaker 1: paid them and all the tip. So this is what
Speaker 1: they should do, then they should take that. The restaurant
Speaker 1: should just keep all the tip money and you go
Speaker 1: ahead and guarantee them dirty. They're still getting their twenty percent. Yeah,
Speaker 1: I don't know the reason as to why that happened initially,
Speaker 1: I wish I did. I'm trying to think of it here.
Speaker 1: I don't know. I personally it's a great business model. Well,
Speaker 1: I would rather be tipped than have a salary as
Speaker 1: a waiter because it gave me no ceiling like for
Speaker 1: me as good as I was most of the time,
Speaker 1: Every once while you have you'd have a night where
Speaker 1: you were great and you got paid low. But sometimes
Speaker 1: you'd have a night where you weren't that great and
Speaker 1: you got paid high, because the generosity usually evened out
Speaker 1: to being good. But also it's back in the day
Speaker 1: when cash and you didn't have to report it. I like,
Speaker 1: see I don't. I like not having a ceiling. I
Speaker 1: like not being capped out, even if it means more
Speaker 1: hard work and sometimes not getting as much. I like
Speaker 1: the option of being able to make as much as
Speaker 1: I want depending on the job that I do. But
Speaker 1: if the restaurant paid the salaries, the tip is still
Speaker 1: an option. That way, that that whole theory of thing too.
Speaker 1: It's got to be that or like to incentivize the
Speaker 1: employees of like, hey, if everybody is guaranteed this, you
Speaker 1: might go out there and just be against communism. But
Speaker 1: I would say that they're like, if I pay everybody
Speaker 1: the same, nobody's gonna do a good job, right, So
Speaker 1: they don't want their waiters a communist. No, but they
Speaker 1: still get tips, Samy, So that's gonna tell that's gonna
Speaker 1: make you work harder for your tips. No. No, she's
Speaker 1: saying if they paid everybody the same, right, right, that
Speaker 1: the customer. But the customer. What I'm saying is like, restaurant,
Speaker 1: pay them the salary, right, don't don't pay them two
Speaker 1: dollars an hour and then depend the rest of their
Speaker 1: life on tips. Pay them the salary of whatever, twelve
Speaker 1: dollars an hour, fifteen, whatever it is, and then the
Speaker 1: tips are still you can still tip as as a customer,
Speaker 1: so you work harder to get more tips. Wait, but
Speaker 1: did you also make it a full salary. The restaurant's
Speaker 1: gotta make their money. That's that's why I said the menu,
Speaker 1: that's at question. I ever heard What do you mean?
Speaker 1: I thought you were saying the restaurant Okay, never mind.
Speaker 1: So like now instead of a burger being twelve dollars,
Speaker 1: it's going to be twenty because you have do you
Speaker 1: want them to pay salary and get tips? Why not
Speaker 1: the woman losing a bunch of money? I mean, how much?
Speaker 1: How much is the like? You don't you if you
Speaker 1: sell a burger? If costs one? Know, the restaurant margin
Speaker 1: is so thin that I don't know that. That's why
Speaker 1: I'm asking. So if you if you buy a burger
Speaker 1: to sell it, I'm just saying, I don't know the
Speaker 1: difference if you do one or the other, not both
Speaker 1: want to do? I think you can't cut tips completely,
Speaker 1: like because for servers or anyone else, hair people that
Speaker 1: cut hair tips is cool, Like that's extra incentive to
Speaker 1: do whatever. But the salary to put that on the
Speaker 1: customer is like not really fair for us, Like it
Speaker 1: only pays you. You're still paying the same amount of
Speaker 1: money as a customer. No, I'm paying for my meal
Speaker 1: and then if the server's awesome, I tip them extra
Speaker 1: if they And there's gonna be but there are gonna
Speaker 1: be no restaurants in business, right if they're playing a
Speaker 1: salary that show biz. But baby, okay, or you're gonna
Speaker 1: end up paying you're as a customer, you're paying more
Speaker 1: for your meal. Yes, that don't happen to how much
Speaker 1: more a lot? Again? If you if if I'm the
Speaker 1: restaurant and I buy a burger to sell it, I'm
Speaker 1: probably spending what four dollars of my own money for
Speaker 1: the burger. If you're making up numbers here, that's a
Speaker 1: one profit margin. I mean that's a big profit margins bucks. Yeah,
Speaker 1: that's a massive profit for burger. Yes, for that's not happening.
Speaker 1: You made that up. Well. Most restaurants make their money
Speaker 1: off of soft drinks and alcohol and beer. Yeah, okay,
Speaker 1: that's where you get them. That's why that's why they
Speaker 1: make you wait for a table, because they make their
Speaker 1: salary and tips. You can't do it. A restaurant can't
Speaker 1: do that. Okay, they will never stand business. There's a
Speaker 1: reason restaurants will say in business anyway, it's a very
Speaker 1: difficult job. Maybe because waiters don't work full time hours
Speaker 1: forty hours a week mostly, you know, in the evening
Speaker 1: you're not really working eight hours. And even they work
Speaker 1: the doubles and doubles. Yeah, but it's just those some
Speaker 1: are in schools, some have other jobs. I don't know
Speaker 1: the answer to why they because some like some of
Speaker 1: those wis not a waiter, right, No, but they get
Speaker 1: tips and they actually get paid higher. There you go,
Speaker 1: it's affordable. D this is but people, but people don't
Speaker 1: have to tip it sonic, it's not even you know.
Speaker 1: That's what I'm that's the system I'm talking about. I'm
Speaker 1: talking about a cultural revolution, yeah, man, changing things up.
Speaker 1: Then it started one restaurant at a time. Let's take
Speaker 1: the tip back to the so much time on this.
Speaker 1: I don't know the answer. I've not known the answer
Speaker 1: to the question as to why they don't pay waiter
Speaker 1: salaries and only pay them tips. I'm sure it has
Speaker 1: to do something with some sort of attacks issue. So
Speaker 1: you're back on my side about how like you guarantee
Speaker 1: twenty percent? That's crazy. Somebody will message you sixty percent people.
Speaker 1: Do you know the answer? By the way, kind of
Speaker 1: America sucks? Yeah, America songs. I also feel that too.
Speaker 1: I bet overseas they don't. They don't take tips at
Speaker 1: restaurants overseas. What I've been told, they probably pay their servers.
Speaker 1: They probably pay a good salary. They don't put it
Speaker 1: along they do. You know you've been told, but I've
Speaker 1: been overseason. I do tip. Some countries are not tipping
Speaker 1: culture at all. I like that culture. Let's adopt that.
Speaker 1: I'm a waiter in Australia makes an average of fifty
Speaker 1: five thousand dollars a year, twenty eight twenty one per hour.
Speaker 1: That's Australia. Australia. They're pretty good to their people. That's
Speaker 1: pretty Legit sounds cool. Well, there's another one here, says
Speaker 1: a waiter in Australia makes ninety five thousand to believe. Wow,
Speaker 1: you want to know who I bet makes? The waiters
Speaker 1: in Las Vegas they make bank or at an airport,
Speaker 1: you are racking in the cash. Why I don't think so,
Speaker 1: Because you're always busy, always, there's never gonna be a
Speaker 1: slow day. Restaurants will claim if they paid a fair
Speaker 1: levable way to the prices of food would increase so
Speaker 1: exponentially that no one would come in in America. Well,
Speaker 1: when you're demanding I do twenty percent every don't. No
Speaker 1: one demands it. That survey said this is people's there's
Speaker 1: no demand. I bet all kinds of people come through
Speaker 1: the airport that are so annoying and don't and they're traveling,
Speaker 1: they're are just spending money, so then they don't tip. Well,
Speaker 1: you know, because airport food is also more expensive. They
Speaker 1: don't want even go to eat there, but they've been delayed,
Speaker 1: so now they gotta go eat, and then they're in
Speaker 1: a bad nude. And then works paying for it, So
Speaker 1: you know, I works paying for it. Tip a little extra,
Speaker 1: you have a company credit card, No, but you write
Speaker 1: it off. You'll tip high and they write it off.
Speaker 1: I don't believe you tip high regardless. Yeah, no, you
Speaker 1: don't know what I'm saying. I'm saying, yeah, I write
Speaker 1: it off. But I'm saying I bet people do write
Speaker 1: it off or get reimbursed. That one he doesn't even
Speaker 1: know the Okay, okay, thank you, we're gonna get How
Speaker 1: long was this right? What did you get to eat?
Speaker 1: Just some like meat and eggs? Just meeting next sounds
Speaker 1: good man? Literally, yeah, meet next. Let me do one
Speaker 1: more thing. Is there any extra tipmy? The twenty twenty
Speaker 1: three Country Music Call of Fame inductees have been announced. Oh,
Speaker 1: let me guess you will not guess them. I think uh,
Speaker 1: Tanya Tucker was one of them, which I thought was
Speaker 1: I was probably shouldn't been in at this point. Do
Speaker 1: you want a guest? Let's box ahead. Oh, Tim McGraw, Okay,
Speaker 1: country legend and current Eagles. Remember Vince Gill did the
Speaker 1: honors announcing him. Tanya Tucker. Patty Loveless audio sounds old.
Speaker 1: Pattie was like in the nineties. I got a question. Yeah,
Speaker 1: is Patty Loveless? She owned Loveless Cafe. You know, I've
Speaker 1: never thought about question. I don't know. I got two
Speaker 1: no answers here. I mean, I just that is a
Speaker 1: great question that I would guess. No, but man, I'd
Speaker 1: never put those two together. Wow, they do the biscuits.
Speaker 1: Good question. Charles Elkin and his wife Tricia frist So No,
Speaker 1: so it'd be like me starting a McGraw cafe, maybe
Speaker 1: like to Tim grown Well, I actually no, but that's
Speaker 1: not really fair. We call this place in McGraw Chesney's.
Speaker 1: Oh are they don't. No, it's actually not. Wilt Smith
Speaker 1: owns it. Well, okay, so they purchased it in twenty fourteen,
Speaker 1: so who And then Nashville songwriter Bob McDill. We're all
Speaker 1: into the countries to call of fame. They're going in congratulations,
Speaker 1: A big deal. You even get your like face plaque
Speaker 1: and stuff in the countries to call of fame. That's cool.
Speaker 1: Oh what okay? Law In nineteen fifty one, Lawn and
Speaker 1: Anne Loveless taken to Patty. I don't know, but it's
Speaker 1: been purchased since then. A young woman who thinks she
Speaker 1: has kidney stones, do the baby out. Oh crap, it's
Speaker 1: a big stone. Yeah, jeez um. And finally, a Michigan
Speaker 1: man nearly missed out on two hundred and sixty one
Speaker 1: thousand dollars the lottery prizy cash ticket one day before
Speaker 1: it expired. Didn't even know it is about to expire.
Speaker 1: Just happened to happen to check. I love it. I
Speaker 1: love those happen to check moments Um didn't even check,
Speaker 1: just to cash it in, like there was no checking.
Speaker 1: He just was like I want to turn this in. Uh.
Speaker 1: One more, a next executive of a casino regulator who
Speaker 1: took ninety three thousand dollars for the printer cartridges is
Speaker 1: in jail for ink cartridges, going to prison, Like, hey,
Speaker 1: what are you in for? Armed robbery? Money? You? Yeah,
Speaker 1: in money, it doesn't matter what it is. Money. I
Speaker 1: just don't understand how you get the ink cartridge business,
Speaker 1: Like how do you get into me at a seller
Speaker 1: of that? Like? How are you we got to buy them?
Speaker 1: So did you understand? No, No, I'm saying on the
Speaker 1: black market, like how do you decide? You know what?
Speaker 1: My job is not going so well, I'm gonna start
Speaker 1: hustling with the ink cartridges? Well, because you have to
Speaker 1: buy them, you know, expensive it is, and there are
Speaker 1: probably other ways that you find a long little ways
Speaker 1: to supplement so it's like anything else, and then you
Speaker 1: figure out, oh, I could probably do that. I mean,
Speaker 1: I just think it'd be harder to find a market
Speaker 1: of people to buy them on that than it is
Speaker 1: to buy a bag of something. Or is it easier
Speaker 1: because you know who exactly to deal with. People who
Speaker 1: want to buy bags of stuff are just kind of
Speaker 1: like you look like you have long hair and a
Speaker 1: scraggly beard. I bet you want some weed. And I
Speaker 1: would say his customers maybe don't know he's selling them
Speaker 1: stolen product, so like he could present himself to offices.
Speaker 1: It's like, hey, I know you're probably buying from these people,
Speaker 1: but I can offer it to you at Michael Scott
Speaker 1: Paper Company. That's true around in a van. Wow, that's right.
Speaker 1: All right, that's it. This has been a pretty ridiculous one,
Speaker 1: but it is what it is. Thank you for your time,
Speaker 1: thank you for your service, Thank you for your patronage.
Speaker 1: You guys can excuse me what I don't know. All
Speaker 1: that's good stuff, it is. I appreciate everybody for their time,
Speaker 1: their service, and their patronage. Yeah, problem with that. Your
Speaker 1: type just went down show all right, I'll see you
Speaker 1: guys tomorrow. By everybody,