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Speaker 1: Live from the Mercedes Benz Interview Lounge.

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Speaker 2: Got a question for you. Are you a fan of

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Speaker 2: the Food TV Network?

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Speaker 3: Yeah?

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Speaker 2: Yeah, how come?

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Speaker 1: Because it's yummy?

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Speaker 3: It combines my two favorite things.

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Speaker 2: What food and TV? Okay?

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Speaker 4: Yeah, see, I think that network is good and bad.

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Speaker 4: The good part is it highlights a lot of things

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Speaker 4: we never would have known about in our everyday experiences

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Speaker 4: with restaurants.

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Speaker 2: Isn't that and cooks and food?

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Speaker 4: The bad thing is I think it shows restaurants in

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Speaker 4: that business in a light that's not real.

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Speaker 2: It really isn't. So. Kevin Bame is here.

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Speaker 4: He's got this book out called The Bottomless Cup, of course,

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Speaker 4: endorsed by one of my favorite people, Will Jadara.

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Speaker 2: We were talking about that earlier.

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Speaker 4: Kevin covers his life, how he got where he is,

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Speaker 4: and you're going to find out in a second where

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Speaker 4: he is and you're gonna be amazed. But also, there's

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Speaker 4: nothing wrong with highlighting the fact that the restaurant business

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Speaker 4: is full of these gifted, get very damaged people. And

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Speaker 4: I think that's the ree and it's great. I mean,

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Speaker 4: I don't know, Kevin, explain this to us and talk

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Speaker 4: to us about this book. Well, first of all, I

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Speaker 4: tried to strip all that Food Network varnish off of

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Speaker 4: it inside my inside my book.

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Speaker 2: I wanted to get to the truth.

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Speaker 4: But yeah, damaged people are really good at the restaurant

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Speaker 4: business because if you if you've had real trauma in

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Speaker 4: your life, getting like twenty plate pickup or getting quadruple

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Speaker 4: sat in the station, it's like, so what.

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Speaker 2: And what does that stuff mean?

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Speaker 4: Yeah?

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Speaker 1: I have no idea.

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Speaker 2: A twenty plate.

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Speaker 4: Pickup, twenty plates, twenty plate pickup means you're on the line,

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Speaker 4: a chef is calling for the food and you're like,

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Speaker 4: you have to cook eight of those twenty dishes and

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Speaker 4: get him up in a window, okay. Or quadruple satus

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Speaker 4: you get sat with four tables within like five minutes, wow.

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Speaker 3: Which was always exciting. I worked at a restaurant for

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Speaker 3: four years, so I could have some damage.

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Speaker 2: Going on, but it was applebeans, right whatever.

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Speaker 3: I'm not the same as these very high you know high.

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Speaker 4: I wanted at the restaurant to be so slammed. It

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Speaker 4: felt like I was flying the plane and right before

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Speaker 4: I crashed it, I pulled the nose up and I

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Speaker 4: survived it. It was an adrenaline rush that I love it.

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Speaker 4: Gave me like the shot of dopamine. And at the

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Speaker 4: same time that's a sign of a somewhat damaged person.

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Speaker 4: A somewhat damaged person, I know. But you're You're in

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Speaker 4: a room full of them right now, so you can't

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Speaker 4: own this. You're you're my favorite people. Oh I loved

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Speaker 4: you said something to me in the room down the

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Speaker 4: hall of the Sandals Caribbean Green Room. If you must

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Speaker 4: ask for my name, you said something. This book opens

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Speaker 4: with this, and then the story begins. Can you share

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Speaker 4: that with everyone?

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Speaker 2: Yeah?

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Speaker 4: The first line of the book is in the summer

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Speaker 4: of nineteen eighty nine, halfway through a Western omelet and

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Speaker 4: a cup of coffee, I found out that I wasn't

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Speaker 4: really Kevin Bam. So it opens with a mystery of sorts.

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Speaker 4: An older gentleman found me in Springfi, Illinois, took me

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Speaker 4: out to breakfast and said, your whole childhood's alive. Got

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Speaker 4: a story to tell you? Whoa who was this gentleman

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Speaker 4: turns out he was my father?

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Speaker 1: Whoah, my god?

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Speaker 2: Who else has hard nibbles right now?

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Speaker 4: Oh? Seriously, that's awesome. I mean, not for you, I

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Speaker 4: mean you know what, it's awesome for writing a book.

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Speaker 2: Yeah.

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Speaker 1: Yeah, what was your first reaction when he said that

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Speaker 1: I'm your father.

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Speaker 4: Well, we didn't really use the word process back then. Yeah,

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Speaker 4: but I was processing. I remember a server came up

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Speaker 4: and it's like, would you like more coffee? And I'm like,

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Speaker 4: would you get the heck out of my face?

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Speaker 2: Because I was.

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Speaker 4: I was rewinding all the stuff that had happened in

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Speaker 4: my life and it was starting to make sense to wow. Wow,

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Speaker 4: But looking back nineteen eighty nine eighty nine, one of

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Speaker 4: the most important moments of your life probably, yeah, And

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Speaker 4: what it ended up doing was it gave me permission

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Speaker 4: to kind of follow my dream because I just felt

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Speaker 4: like I could. I there was no guardrails in my

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Speaker 4: life anymore. So, you know, I went to college, and

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Speaker 4: if you really want to feel like a moron, have

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Speaker 4: two of your housemates at college be a future astronaut

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Speaker 4: and a future Pulitzer Prize finalist. When was Dave Eggers.

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Speaker 4: One was MIKEB. Hopkins, one of the most important astronauts

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Speaker 4: in history. So I got there. I already thought maybe

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Speaker 4: that I wasn't that smart, and then I really thought

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Speaker 4: that I wasn't that smart. Sea I'd either have used

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Speaker 4: a roommate to be honest. Oh thanks, well, ok, Kevin, Okay,

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Speaker 4: let's let's let's let's let's go fast forward here.

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Speaker 2: Yeah. Yeah.

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Speaker 4: You've opened restaurants in ten incredible cities in America. Name

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Speaker 4: them go oh Jesus, Chicago, New York, Los Angeles, Seaside, Florida, Springfield, Illinois,

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Speaker 4: Saint Petersburg, Florida, Nashville, Denver, Okay, Silicon Valley, James Beard

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Speaker 4: winner and nominee. How many times I was in the company.

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Speaker 2: We've been nominated twenty two times.

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Speaker 4: I was nominated five times for Best Restaurant Tour in

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Speaker 4: America and I won in twenty nineteen.

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Speaker 2: Right, how many dinners have you served in your restaurants?

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Speaker 4: Like ten or twelve million? Served like two million people dinner?

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Speaker 4: The number is eighteen million.

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Speaker 2: Oh, there you go. That's how I missed it.

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Speaker 1: You don't know.

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Speaker 4: So opening a restaurant and it's a fascinating thing. At

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Speaker 4: what a ballet And there was actually a special our

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Speaker 4: friend Will they were talking about opening his one of

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Speaker 4: his incredible restaurants here in New York City. It was

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Speaker 4: called seven Days I think seven days and days out.

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Speaker 4: And so they give you the last seven days before

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Speaker 4: the opening of this restaurant, and it's the anxiety you

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Speaker 4: get for them is like incredible. But the feeling of

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Speaker 4: opening this restaurant for you, what's that like? Is it

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Speaker 4: like it's definitely another rush of sorts. Well, I talk

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Speaker 4: about this in the book that I was bipolar, but

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Speaker 4: a bipolar denier and when I opened up a restaurant,

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Speaker 4: I would get this dopamine rush from opening and I'm like, Oh,

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Speaker 4: that's happiness. Great, give me more of that. So why

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Speaker 4: does this kid from springf Illinois end up opening up

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Speaker 4: fifty restaurants over the last thirty years Because, like a

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Speaker 4: heroin addict, I kept wanting that rush again of opening.

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Speaker 2: Up a restaurant.

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Speaker 4: So you know, Anthony Burdain was great at talking about

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Speaker 4: the shenanigans going on in kitchens. Right, he was the

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Speaker 4: head shenanigish if there's such a word there is now.

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Speaker 2: He was awesome. I mean I had dinner with him once.

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Speaker 2: He was amazing. Wow.

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Speaker 4: So how crazy have you seen it or have you

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Speaker 4: participated in these antics that happen back of house in restaurants? Well,

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Speaker 4: I was an aggressive drinker and I was very good

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Speaker 4: at it. Right, Tequila Kevin was definitely a verse. So

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Speaker 4: you were effed up on the line. No, no, no.

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Speaker 4: As a chef, never during work was I messed up.

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Speaker 4: I was only after so service was very important to me.

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Speaker 4: So during service I was straight as an arrow. Right,

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Speaker 4: I wouldn't I wouldn't hit it. In my restaurant in

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Speaker 4: Springfield when I put on Stevie wonder As, that was

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Speaker 4: the shift from me being completely sober to pouring myself

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Speaker 4: a mega pint of cabernet. Okay, and then then the

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Speaker 4: antics would flow. And then you'd be up all night.

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Speaker 4: You go to the after hours places, or you'd just

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Speaker 4: go home and drink.

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Speaker 2: What would you do. I'll give you the schedule. Okay.

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Speaker 4: I would get up in the morning, I would run

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Speaker 4: six miles. What time about six or seven am?

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Speaker 2: Okay.

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Speaker 4: I'd go to the restaurant. I would work till about

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Speaker 4: three o'clock in the afternoon. Then I would go home.

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Speaker 4: I would change clothes, I'd come back to the restaurant.

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Speaker 4: We'd close about midnight. I would drink till three in

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Speaker 4: the morning, and I would do it again. I only

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Speaker 4: had to sleep like three hours a night. I was

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Speaker 4: a maniac. It sounds like I do not miss that guy.

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Speaker 4: That guy's been retired.

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Speaker 1: I was gonna say, when did what happened to make

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Speaker 1: you realize I can't do this anymore?

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Speaker 2: Well, there's a rock bottom moment. You know what was it?

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Speaker 2: If you.

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Speaker 4: Suicide attempt, Wow, that's bottom. If you if you can

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Speaker 4: survive rock bottom, which most people don't, it's a gift

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Speaker 4: because if you can come out of it and you

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Speaker 4: can say, wait a second, that wasn't just a bad night.

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Speaker 4: And I'm going to be as ambitious about my mental

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Speaker 4: health and my happiness as I've been restaurants all these years.

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Speaker 4: And that's what happened. I wrote a list of twenty

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Speaker 4: things that I had to do to change my life,

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Speaker 4: and they were pretty big things, and I did them.

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Speaker 2: Was oh my god.

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Speaker 4: Really, I didn't walk a dining room for like six months.

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Speaker 4: That was the hardest thing. Restaurant had always been my

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Speaker 4: life's blood, and I had to take a moment away

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Speaker 4: from my restaurants. But there were a lot of things

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Speaker 4: on there. Stop drinking, like go to the Hoffman Institute,

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Speaker 4: get therapy for the first time in my life, get medicated.

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Speaker 2: How long ago was this? Generally four years ago?

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Speaker 4: So Kevin Bain is here. The book is called The

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Speaker 4: Bottomless Cop. I cannot wait to crack this book open.

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Speaker 4: By the way, it's not all about just being totally damaged.

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Speaker 4: There's fun stuff that happens when one is damaged, like

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Speaker 4: living in your car. That's not fun. You were living

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Speaker 4: in your car. Yeah, it wasn't a great car to

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Speaker 4: live in. It was a Suzuki Samurai, oh, with with

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Speaker 4: a ripped with a riffed soft top. It was like,

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Speaker 4: I lesbian wouldn't even drive that. So anyway, so you

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Speaker 4: were in your Suzuki Samurai with a ripped top. How

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Speaker 4: did you end up living there?

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Speaker 2: Well? How did you lose everything else?

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Speaker 4: Well, first of all, I say in the book, you

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Speaker 4: know that the first time you live in your car,

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Speaker 4: you think this is going to make a really good

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Speaker 4: book some days. The second time you live in your car,

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Speaker 4: you think there's probably not going to be a book.

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Speaker 2: Okay, but how'd you end up in this?

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Speaker 5: Kevin?

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Speaker 4: Well, So I drop out of college, I go down

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Speaker 4: there and I think I'm going to work in restaurants.

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Speaker 4: Nobody hires me. I ended up working in an amusement park.

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Speaker 4: I move in with a guy who works at the

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Speaker 4: amusement park catch him stealing from me, and his name

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Speaker 4: was on the lease, so I had to move out.

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Speaker 4: I had no money, and I'm living in living in

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Speaker 4: my jeep, and like most of the time, I would

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Speaker 4: get out and get my sleeping back out and I

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Speaker 4: would sleep on the beach. And one night I woke

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Speaker 4: up and because a woman was screaming at her kids, says, hey,

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Speaker 4: get away from that. And I woke up, like, what's

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Speaker 4: the scary thing that she's screaming about? And the scary

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Speaker 4: thing was me, Oh, you were fat. Oh wow, she's

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Speaker 4: recoiling a horror because you're saying, get away from the

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Speaker 4: homeless guy.

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Speaker 2: So how did you get out of your car?

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Speaker 4: Well, I had this idea to write this beautiful piece

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Speaker 4: of fiction that was my new resume. I wrote this resume.

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Speaker 4: Then your lies all lies, all lies that were all

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Speaker 4: restaurants that have mysteriously gone out of business so they

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Speaker 4: could call for a reference check.

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Speaker 2: Wow, And I walked into the.

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Speaker 4: Most fine dining restaurant in town and I was flailing

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Speaker 4: in the interview. He asked me, he goes Kevin, what's

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Speaker 4: your favorite grape bridle? I don't know what grape bridle?

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Speaker 4: Was Welch's there, you know, like that's what I should

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Speaker 4: have said. And the owner came by and she pinched

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Speaker 4: my cheek and she goes, I like this one Mike

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Speaker 4: hired this one. God, he goes, I guess you got

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Speaker 4: the job kid. What an angel she came down?

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Speaker 2: Is she Alice?

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Speaker 4: Alice Masker? She made my angel? Hey Alice, Hi, Alice?

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Speaker 5: Where you are?

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Speaker 2: That's awesome?

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Speaker 4: Okay, so, uh the fun in the kitchen, it's crazy.

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Speaker 4: It's a rollercoaster that never stops. It's like sitting in

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Speaker 4: an electric chair if you're working the line or that's

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Speaker 4: about right. So what things did you want to stop

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Speaker 4: down and just laugh your ass off it? But you

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Speaker 4: didn't have time. Like it's the craziest things there. There

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Speaker 4: was a line cook when I worked at my first

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Speaker 4: restaurant named Tom, and Alice was He goes, guys, whatever

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Speaker 4: you do, keep alcohol away from Tom. Tom was our

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Speaker 4: best line cook. Well it was kind of like, you know,

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Speaker 4: don't give Hannibal lect or anything sharp right now. It

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Speaker 4: was like keep it away from him. And Tom walked

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Speaker 4: up to the new bartenders like, yeah, you know, I'm

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Speaker 4: gonna I need to make a bourbon sauce for this

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Speaker 4: apple pie I'm doing, and he gave him a bottle

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Speaker 4: of bourbon, and halfway through the shift, Tom fell on

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Speaker 4: the line with an empty.

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Speaker 2: Bottle of bourbon.

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Speaker 4: Oh that's hilarious, Kevin. My favorite text just came. My

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Speaker 4: favorite text. I never knew Kevin Bacon on a restaurant.

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Speaker 4: I lived in a car.

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Speaker 2: It's Kevin.

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Speaker 4: No, let's talk about my rolling footloose Kevin Bain, but close. Yeah,

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Speaker 4: can you tell.

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Speaker 1: Us about your oven blowing up like in your first restaurant?

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Speaker 4: My very first service, I reached down to put a

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Speaker 4: piece of bread in the oven and the pilot light

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Speaker 4: had gone out, and the oven blew up my face

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Speaker 4: and caught my hair on fire. And so my first

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Speaker 4: service lasted about thirty five minutes. An ambulance came took

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Speaker 4: me to the hospital. Oh no, And I knew it

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Speaker 4: was bad when the guy who's room, there's a grandpa

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Speaker 4: in the room with me and his grandson walked in.

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Speaker 2: He looked at me and he was like, WHOA, what

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Speaker 2: happened to that guy? I was like, uh.

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Speaker 4: Oh, So my second service, my face was completely scabbed

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Speaker 4: and I had to shave my head and you.

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Speaker 3: Actually showed up and presented yourself to people that way.

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Speaker 2: That's the restaurant business.

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Speaker 4: Hey, well, let's talk about the dangers in the kitchen.

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Speaker 4: Gandhi asked the question you always ask our favorite chefs.

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Speaker 3: Yeah, I think every chef has the same scar. I

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Speaker 3: want to know if you have it. Do you have

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Speaker 3: a burn mark on your forearm anywhere?

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Speaker 4: I dope because I wasn't on the line that much.

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Speaker 4: But I do have a pretty wicked scar from shucking

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Speaker 4: an oyster where I stabbed my where I stabbed my

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Speaker 4: hand where I have this wicked scar.

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Speaker 2: Okay, see you got one. Yes, shucky oysters is a

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Speaker 2: dangerous business. Yeah.

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Speaker 3: I don't think about how chaotic and dangers it actually is,

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Speaker 3: though to be in a restaurant, unless you've been in

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Speaker 3: a restaurant and been in the industry. And I think

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Speaker 3: everybody should work in a restaurant for a year of

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Speaker 3: their life. You learned so much.

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Speaker 4: That was a hot take on subway takes recently, was it. Yeah,

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Speaker 4: it was like everybody should be required to work in

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Speaker 4: a restaurant. Really, do you want a little dose of

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Speaker 4: humanity because you have to learn how to deal with everybody.

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Speaker 4: The good people and the bad people, and I've seen

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Speaker 4: them both.

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Speaker 2: Man.

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Speaker 4: This is front and back of house. Front end, back

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Speaker 4: of the house. So there's a place downtown called Walkers.

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Speaker 2: It's this. It's great old Irish pub restaurant. I used

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Speaker 2: to go there.

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Speaker 4: That was our living room. We did lunch and dinner

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Speaker 4: and stay there and drink and eat all day. One day,

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Speaker 4: this host wasn't there, and a couple walked in. I

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Speaker 4: said to my friend the bartender, my friend the waitress,

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Speaker 4: I'll take care of them.

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Speaker 2: I know how to do it.

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Speaker 4: Got some got some menus, sat them at a table,

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Speaker 4: and so would you like some water?

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Speaker 2: What kind of water you want? You know whatever.

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Speaker 4: The guy looked at me and said, do you even

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Speaker 4: know what you're doing? You don't look like you should

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Speaker 4: be even working here. Who are you?

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Speaker 2: We come here every day? Are you new here?

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Speaker 4: You just got a rude it's naughty to me. And

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Speaker 4: I just put the menus down and I walked away.

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Speaker 4: I will never be able to do this. People are mean.

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Speaker 4: You heard it here first few folks. Elvis Duran is

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Speaker 4: going to come Matred d at Boca Restaurant. He's going

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Speaker 4: to be amazing. You see, I'm a great like guy

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Speaker 4: walking around and make sure everyone's good. But I can't

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Speaker 4: handle mean people. But there are people who come to

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Speaker 4: your restaurants who are just evil. They let me know

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Speaker 4: the meanest celebrity that ever can dude, Roger Waters was

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Speaker 4: the meanest person. Really, what the meanest He walked into

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Speaker 4: the restaurant and we were getting his table set and ready,

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Speaker 4: and my partner just said to me, he goes, hey,

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Speaker 4: how was San Diego last night? And he just like

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Speaker 4: put his hands on the host stand and looked us

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Speaker 4: and he goes, would you just give me my effing table.

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Speaker 3: At that point? Would you not say? You know what? No,

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Speaker 3: I don't think I want you in here. I don't

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Speaker 3: want to serve you.

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Speaker 2: I said, yes, sir mister Waters, of course you would. Wait,

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Speaker 2: who is Roger Waters?

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Speaker 1: So you're better than me. I couldn't even handle McDonald's

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Speaker 1: because people were nasty to me and yelling at me

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Speaker 1: about a you know, a file of fish and we

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Speaker 1: had a lot of issues.

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Speaker 4: The kindest person ever, and I got to serve him

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Speaker 4: several times. Covin, The restaurant business is a tough business.

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Speaker 4: You seem to have navigated at well. Congratulations, who's that.

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Speaker 2: Obama, no offense.

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Speaker 3: It was the nicest of everybody.

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Speaker 4: Oh, he's just he who was a prince. I mean

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Speaker 4: so many, so many nice, incredible people.

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Speaker 1: You get more nice than not nice, Yeah, more nice.

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Speaker 2: Than not nice.

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Speaker 4: I want to talk before we talk about you being

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Speaker 4: attacked by a bobcat. I need to ask you a question,

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Speaker 4: and anyone and everyone listening right now. You can apply

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Speaker 4: this to your your your industry, or your family, whatever.

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Speaker 4: And it's about mental health. You've sort of skated around

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Speaker 4: and sometimes through the mental health bush, and I want

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Speaker 4: to know more about it as it applies to you,

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Speaker 4: because I know this is a universal conversation. And I

359
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Speaker 4: remember fifteen years ago talking about mental health on our show.

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Speaker 4: It was almost like it. You would whisper it, like

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Speaker 4: back in the nineteen seventies, you would never say breast

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Speaker 4: cancer out loud. It was breast cancer, right, mental health.

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Speaker 4: Thank God, we've pull the rug up. We don't have

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Speaker 4: to brush it under there anymore. Talk about how it

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Speaker 4: applies to you, Yeah, I mean generationally, I mean the

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Speaker 4: generation before us was so repressed, and so I wanted

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Speaker 4: to break the chain. My mom was bipolar, My mom's

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Speaker 4: mom was bipolar, and Unfortunately, for the first fifty years

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Speaker 4: of my life, I didn't grab the low hanging fruit.

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Speaker 4: I never went and got therapy. I went got therapy

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Speaker 4: once when I was twenty six, and she told me

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Speaker 4: that I might be bipolar, and I told her to

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Speaker 4: f off, and I walked out of the room because

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Speaker 4: I was such a denier of it. So when I

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Speaker 4: finally went in and I got medicated, it's the one

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Speaker 4: regret I really have in my life. It was like, Kevin,

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Speaker 4: you idiot. You could have done this twenty years ago.

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00:16:40,960 --> 00:16:44,600
Speaker 4: And so we talk about gyms all the time. There's

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00:16:44,680 --> 00:16:47,520
Speaker 4: the workout culture is massive. We don't talk enough about

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Speaker 4: mental health and talking to somebody. Your relationship with your

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Speaker 4: therapist is different than any relationship you'll ever have. And

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Speaker 4: my therapist said very early on, she said, Kevin, there's

383
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Speaker 4: no winning at therapy. You don't need to make me

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Speaker 4: like you, just tell me the truth. And that relationship

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Speaker 4: for me has been so beneficial. So the combination of

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Speaker 4: that and getting medicated, and so that's my purpose in

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Speaker 4: life moving forward is talking to people about how happy

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Speaker 4: I become because I threw the kitchen sink at my

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Speaker 4: own happiness and I have pillars for my own happiness. Now, One,

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Speaker 4: do I have purpose in my life? And is my

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Speaker 4: reasoning behind that purpose a noble?

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Speaker 2: One?

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Speaker 4: Is it not for vengeance or ego or capitalism?

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Speaker 2: Two?

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Speaker 4: Do I encounter the people that I like and love

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Speaker 4: while I'm doing that purpose? And three? Do I like

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Speaker 4: myself as the protagonist in my own story? So your

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Speaker 4: story in this book tells us how through your journey

399
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Speaker 4: it does conquered or at least admitted to needing to

400
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Speaker 4: conquer a lot.

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Speaker 2: Of these things. One dred percent.

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Speaker 4: So what is it about the restaurant business that attracts

403
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Speaker 4: this crazy crowd of people who are just definitely edgy?

404
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Speaker 4: A lot of people and I don't know how to

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Speaker 4: describe I mean, you can better describe it. Well, I

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Speaker 4: found my people when I went into restaurants. I go,

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Speaker 4: wait a second, these people know a lot about food

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Speaker 4: and want and art and music and they're dangerous. I

409
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Speaker 4: was like, and they go out till three in the morning. Yes,

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Speaker 4: I'm in, give me more. And so I loved them.

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Speaker 4: I had this instant love affair with them and I

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Speaker 4: was just like, Yeah, these are my favorite people on earth.

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Speaker 4: And I think they're still my favorite people.

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Speaker 2: On Earth.

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Speaker 4: It's fun and you can make good money. And it's

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Speaker 4: like throwing a party every night, and you guys come

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Speaker 4: in and mess it all up and we clean it

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Speaker 4: up and we do it again the next day.

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Speaker 2: That's my life.

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Speaker 3: Wow, No days the same. I think every single restaurant,

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Speaker 3: no matter what the restaurant is, could have a reality

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Speaker 3: show and I would watch it all of them.

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Speaker 4: You're there, you go, My life in a nutshell. My

424
00:18:45,600 --> 00:18:49,840
Speaker 4: friend Michael Ealy's an actor. Oh yeah, I'm super handsome fella.

425
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Speaker 4: He was at a play here in New York and

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Speaker 4: the play with the stage was a basketball court, and

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Speaker 4: he at the end of the play and there's a

428
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Speaker 4: man in an apartment who had supposedly bet on the game.

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Speaker 4: At the end of the play, Michael Ealy gets the ball,

430
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Speaker 4: he takes a twelve foot jump shot, he makes it.

431
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Speaker 4: They celebrate. Play ends. First night, Philip Seymour Hoffman came

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Speaker 4: to see the play and when Michael left out the

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Speaker 4: side door, Philip Seymour Hoffman standing there with his arms crossed,

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Speaker 4: and he goes, what.

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Speaker 2: Happens if you miss it?

436
00:19:17,000 --> 00:19:20,399
Speaker 4: And Michael goes, it's a different ending, and he goes,

437
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Speaker 4: what's the other ending, he goes, you got to come

438
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Speaker 4: in a night when I miss and when he told

439
00:19:24,000 --> 00:19:26,119
Speaker 4: me that story, I was like, that's my life. I

440
00:19:26,160 --> 00:19:27,879
Speaker 4: don't know if the women at table forty three are

441
00:19:27,920 --> 00:19:29,800
Speaker 4: going to have the best night of their life. I

442
00:19:29,800 --> 00:19:31,159
Speaker 4: don't know if they're going to catch their hair on

443
00:19:31,200 --> 00:19:34,480
Speaker 4: fire on the candle. But I've written both endings, so

444
00:19:34,520 --> 00:19:36,920
Speaker 4: I'm a script writer every night and I don't know

445
00:19:36,960 --> 00:19:37,680
Speaker 4: what's going to happen.

446
00:19:38,000 --> 00:19:38,800
Speaker 2: I love that part.

447
00:19:38,960 --> 00:19:41,320
Speaker 3: So nine to five would kill you. This is what

448
00:19:41,359 --> 00:19:43,040
Speaker 3: you need. You need the diversity and.

449
00:19:43,040 --> 00:19:45,160
Speaker 2: The I'd already be dead.

450
00:19:45,280 --> 00:19:46,760
Speaker 3: Okay, Oh wow, I'm glad.

451
00:19:46,800 --> 00:19:48,840
Speaker 4: You don't know if I worked If I yes, if

452
00:19:48,880 --> 00:19:53,680
Speaker 4: I worked in a cubicle at you know wherever, that's

453
00:19:53,720 --> 00:19:56,520
Speaker 4: just not for me. You know I was not I

454
00:19:56,600 --> 00:19:58,560
Speaker 4: was not wired for that. Well, in a restaurant isn't

455
00:19:58,960 --> 00:20:01,600
Speaker 4: not for everyone as well? You know it's yin yang.

456
00:20:01,760 --> 00:20:09,200
Speaker 4: Hey talk about hospitality. Do you actually explain to people

457
00:20:09,240 --> 00:20:13,200
Speaker 4: what hospitality is versus good food in a restaurant? Hospitality

458
00:20:13,320 --> 00:20:17,280
Speaker 4: is how you make people feel, as Will Gadera says,

459
00:20:17,760 --> 00:20:22,440
Speaker 4: services black and white. Hospitality is color, which is really beautiful.

460
00:20:22,520 --> 00:20:24,320
Speaker 4: I tell a story all the time. Of a man

461
00:20:24,320 --> 00:20:26,480
Speaker 4: who came out on his anniversary and he brought a

462
00:20:26,480 --> 00:20:29,240
Speaker 4: bottle of nineteen sixty one Chateau la Fete Rothschild with

463
00:20:29,400 --> 00:20:32,879
Speaker 4: him and it was represented his dad being there that night,

464
00:20:32,920 --> 00:20:35,359
Speaker 4: because that was his dad's gift on his wedding night,

465
00:20:35,480 --> 00:20:38,240
Speaker 4: and this is his twenty fifth anniversary. I opened the

466
00:20:38,320 --> 00:20:41,040
Speaker 4: bottle to decant it before everybody showed up, and it

467
00:20:41,160 --> 00:20:44,200
Speaker 4: was corked, and the man cried hysterically in front of me,

468
00:20:44,800 --> 00:20:46,600
Speaker 4: and I was like, hey, what if we replace it

469
00:20:46,680 --> 00:20:48,600
Speaker 4: with one of these other bottles, And he's like, no, no, no,

470
00:20:48,720 --> 00:20:50,639
Speaker 4: They're going to know that ninety seven silver Oak is

471
00:20:50,720 --> 00:20:53,119
Speaker 4: not the sixty one lafeet. I go, I know a

472
00:20:53,160 --> 00:20:55,480
Speaker 4: guy down the street. A guy down the street sold

473
00:20:55,520 --> 00:20:57,320
Speaker 4: me a bottle of sixty six la feet for one

474
00:20:57,400 --> 00:21:01,920
Speaker 4: hundred bucks. I came back, threw away, I decanteda sixty six,

475
00:21:02,040 --> 00:21:04,639
Speaker 4: threw it away, rinsed out the bottle of sixty one,

476
00:21:04,720 --> 00:21:07,479
Speaker 4: put it in the decanter. Just then the people showed up.

477
00:21:07,880 --> 00:21:09,920
Speaker 4: We poured the wine for everybody. He told the story

478
00:21:09,920 --> 00:21:13,920
Speaker 4: of his father. Everybody cried, and everybody talked about the

479
00:21:13,960 --> 00:21:16,040
Speaker 4: greatest glass of wine they ever had in their entire life.

480
00:21:16,640 --> 00:21:18,320
Speaker 4: And the man came up to me and he whispered,

481
00:21:18,400 --> 00:21:20,760
Speaker 4: my ere. He goes, you're a beautiful liar young man.

482
00:21:21,440 --> 00:21:21,680
Speaker 3: Wow.

483
00:21:21,760 --> 00:21:26,800
Speaker 4: Oh, my dad would have loved this. That's hospitality. That's hospitality, yes, wow.

484
00:21:26,920 --> 00:21:28,760
Speaker 4: But you can find it in all sorts of restaurants,

485
00:21:28,800 --> 00:21:34,600
Speaker 4: like a Wendy's, for instance. People have always asked me,

486
00:21:34,800 --> 00:21:37,160
Speaker 4: what's my greatest deal of all time? Here I kind

487
00:21:37,160 --> 00:21:39,600
Speaker 4: of jokingly say Wendy's. I go to this Wendy's in

488
00:21:39,680 --> 00:21:42,320
Speaker 4: carlon Ville, Illinois, nineteen ninety seven. I walk in the

489
00:21:42,400 --> 00:21:44,840
Speaker 4: door and there's a woman perched to the front. She goes, gentlemen,

490
00:21:44,960 --> 00:21:46,400
Speaker 4: welcome to Wendy's Hamburgers.

491
00:21:47,000 --> 00:21:49,160
Speaker 2: I go, thank you. I've never seen a matre dt

492
00:21:49,200 --> 00:21:51,080
Speaker 2: a fast good restaurant be poor. Thank you, Joan.

493
00:21:51,440 --> 00:21:53,639
Speaker 4: I walk up to the front and the guy up

494
00:21:53,720 --> 00:21:56,520
Speaker 4: there tells me about the spicy chicken sandwich, like he

495
00:21:56,640 --> 00:21:58,280
Speaker 4: was working at a Michelin three star restaurant.

496
00:21:58,320 --> 00:21:59,720
Speaker 2: How did he describe this chicken?

497
00:21:59,760 --> 00:22:02,080
Speaker 4: Sea was like, sir, we have a brand new spicy

498
00:22:02,200 --> 00:22:04,359
Speaker 4: chicken sandwich and he's going to light you up today.

499
00:22:04,400 --> 00:22:06,200
Speaker 4: And I was like, okay, fine, I'm in let's do it.

500
00:22:06,680 --> 00:22:10,240
Speaker 4: And so then when we go sit down, the woman

501
00:22:10,280 --> 00:22:14,520
Speaker 4: who was greeting was wiping the errant penne pastas from

502
00:22:14,520 --> 00:22:17,800
Speaker 4: the superbar into a napkin, and then she refilled my

503
00:22:17,880 --> 00:22:20,280
Speaker 4: water with a pitcher and I looked at the guy

504
00:22:20,359 --> 00:22:22,600
Speaker 4: next to me. I go, what the hell is going on?

505
00:22:24,920 --> 00:22:27,000
Speaker 4: He goes, I think we're dying. I think we're dining

506
00:22:27,040 --> 00:22:29,360
Speaker 4: at the greatest fastood restaurant in history. So I went

507
00:22:29,440 --> 00:22:31,280
Speaker 4: and I asked for the manager, and they goes, there

508
00:22:31,280 --> 00:22:31,800
Speaker 4: are a problems, sir.

509
00:22:31,880 --> 00:22:33,720
Speaker 2: I go, no, no, there's no problem. And he comes

510
00:22:33,760 --> 00:22:34,080
Speaker 2: out and I.

511
00:22:34,119 --> 00:22:36,280
Speaker 4: Said, sir, I just got to tell you, you've got

512
00:22:36,320 --> 00:22:39,679
Speaker 4: the best fast food restaurant I've ever seen. And he goes, well,

513
00:22:39,680 --> 00:22:40,920
Speaker 4: as you could see, we're very proud of it. And

514
00:22:40,960 --> 00:22:42,960
Speaker 4: they had won like the Golden Wendy's Award as the

515
00:22:43,000 --> 00:22:47,080
Speaker 4: best Wendy's in America. And I came out of there

516
00:22:47,119 --> 00:22:51,400
Speaker 4: and I was like, Okay, everybody does cover versions. Most

517
00:22:51,440 --> 00:22:54,399
Speaker 4: people don't have a job that's unique to themselves. And

518
00:22:54,520 --> 00:22:56,760
Speaker 4: I started thinking about the Beatles. You know, the Beatles

519
00:22:56,800 --> 00:22:58,880
Speaker 4: were the standard bearer of every song they'd ever done

520
00:22:59,640 --> 00:23:01,920
Speaker 4: up till with a little help for my friends and

521
00:23:02,040 --> 00:23:04,679
Speaker 4: if you listen to Joe Cocker's version. Even the Beatles

522
00:23:04,720 --> 00:23:07,320
Speaker 4: said it was a superior version. And so I went

523
00:23:07,359 --> 00:23:09,040
Speaker 4: back to my restaurant that night and said, hey, guys,

524
00:23:09,080 --> 00:23:10,840
Speaker 4: we're just doing cover versions, but we're gonna do the

525
00:23:10,880 --> 00:23:14,360
Speaker 4: best cover version anybody's ever seen. And so I still

526
00:23:14,400 --> 00:23:16,879
Speaker 4: get inspired by that guy Wendy's who just said I

527
00:23:16,960 --> 00:23:19,520
Speaker 4: got the same a frame building, I got the same menu,

528
00:23:19,720 --> 00:23:21,440
Speaker 4: but I'm going to mind something unique out of it

529
00:23:22,760 --> 00:23:22,960
Speaker 4: is the.

530
00:23:23,240 --> 00:23:25,840
Speaker 3: Quality that you cannot teach people, but when you see

531
00:23:25,840 --> 00:23:27,280
Speaker 3: it in someone, you're like, that's it. That's what I

532
00:23:27,320 --> 00:23:29,200
Speaker 3: want to hire. As far as hospitality goes.

533
00:23:29,359 --> 00:23:32,200
Speaker 4: I asked two questions when I interview somebody, and the

534
00:23:32,280 --> 00:23:34,320
Speaker 4: first one is do you really like to take care

535
00:23:34,359 --> 00:23:36,920
Speaker 4: of people? And I know when somebody's be asking me,

536
00:23:38,520 --> 00:23:40,760
Speaker 4: and you know. The second question I ask is just

537
00:23:41,520 --> 00:23:43,240
Speaker 4: would you have for breakfast this morning? Because I just

538
00:23:43,280 --> 00:23:46,400
Speaker 4: want to hear him talk, But it's kindness.

539
00:23:47,600 --> 00:23:48,280
Speaker 2: Can you talk?

540
00:23:48,600 --> 00:23:51,560
Speaker 4: And can you sell me that you're kind because that's

541
00:23:51,560 --> 00:23:53,080
Speaker 4: what you want to feel like when you're out to dinner,

542
00:23:53,080 --> 00:23:55,560
Speaker 4: it's like somebody's on your side, because bad things will happen.

543
00:23:55,880 --> 00:23:58,280
Speaker 4: Right you walk in and They're like, we're running twenty

544
00:23:58,320 --> 00:24:00,480
Speaker 4: five minutes behind, but they go, sorry, we range twenty

545
00:24:00,480 --> 00:24:03,600
Speaker 4: five minutes behind. That's not good. But if you say,

546
00:24:03,880 --> 00:24:06,280
Speaker 4: I am so sorry, we're twenty five minutes behind. But

547
00:24:06,280 --> 00:24:07,800
Speaker 4: I'm gonna walk you to the bar. We're gonna find

548
00:24:07,840 --> 00:24:10,040
Speaker 4: you a little space. I'm gonna get you a drink

549
00:24:10,119 --> 00:24:12,439
Speaker 4: and bear with us and be patient. I'm gonna get

550
00:24:12,440 --> 00:24:13,040
Speaker 4: you down as soon.

551
00:24:12,960 --> 00:24:13,360
Speaker 2: As I can.

552
00:24:13,560 --> 00:24:15,359
Speaker 1: That makes the biggest difference in the world.

553
00:24:15,680 --> 00:24:17,399
Speaker 3: Yeah, yeah, So who in this room do you think

554
00:24:17,480 --> 00:24:19,440
Speaker 3: is selling kindness versus is actually just kind?

555
00:24:21,520 --> 00:24:28,960
Speaker 5: You are so kind, You are so kind, and you

556
00:24:29,080 --> 00:24:31,600
Speaker 5: and I are fast friends. All right, almost has an

557
00:24:31,640 --> 00:24:33,680
Speaker 5: edge to him, but I like it. Oh he is

558
00:24:33,840 --> 00:24:37,960
Speaker 5: all Oh, you know nothing yet it's a razor. I'm

559
00:24:38,000 --> 00:24:39,080
Speaker 5: like a Windy's chicken sandwich.

560
00:24:39,119 --> 00:24:39,600
Speaker 2: You just wait.

561
00:24:40,280 --> 00:24:41,800
Speaker 4: I have to tell you who this gentleman is. This

562
00:24:41,920 --> 00:24:44,840
Speaker 4: is Kevin Bain and his book The Bottomless cop I

563
00:24:44,960 --> 00:24:48,360
Speaker 4: cannot wait. I'm gonna rip into it today. We were

564
00:24:48,440 --> 00:24:51,320
Speaker 4: begging for early copies because God forbid we spend a.

565
00:24:51,400 --> 00:24:52,080
Speaker 2: Dollar on our own.

566
00:24:53,080 --> 00:24:55,080
Speaker 4: I have my coffee now, and if I would love

567
00:24:55,119 --> 00:24:57,240
Speaker 4: for you to sign it, and I just love that

568
00:24:57,560 --> 00:25:00,280
Speaker 4: everything you talked about today. Even though it's very front

569
00:25:00,320 --> 00:25:03,720
Speaker 4: centric and hospitality of centric, it can apply to everything

570
00:25:03,880 --> 00:25:05,440
Speaker 4: you are doing in your life. As you drive to

571
00:25:05,440 --> 00:25:08,360
Speaker 4: work and listen to this ab so frekinglutely, you will

572
00:25:08,400 --> 00:25:11,040
Speaker 4: find that with almost everyone we interview in this room,

573
00:25:11,520 --> 00:25:13,720
Speaker 4: and if they do not deliver that to you, then

574
00:25:13,760 --> 00:25:15,199
Speaker 4: we didn't do our job to get it out of them.

575
00:25:15,440 --> 00:25:17,600
Speaker 4: But we didn't have to do anything. It was effortless

576
00:25:17,680 --> 00:25:20,040
Speaker 4: with Kevin because you were just this is this book.

577
00:25:20,119 --> 00:25:22,680
Speaker 4: It's you gave us some great examples. But I know

578
00:25:22,720 --> 00:25:25,200
Speaker 4: there's a lot more left to uncover here. It's a

579
00:25:25,240 --> 00:25:28,480
Speaker 4: lot of nuggets in this book. And so, like I said,

580
00:25:28,880 --> 00:25:31,920
Speaker 4: you know, when I started this process, I wanted to

581
00:25:31,960 --> 00:25:36,320
Speaker 4: get to the truth. And fortunately my life's been pretty entertaining.

582
00:25:36,520 --> 00:25:38,680
Speaker 4: I say in the book the beginning of the book,

583
00:25:38,680 --> 00:25:42,960
Speaker 4: I've force gumped my way through life. I've got to

584
00:25:43,200 --> 00:25:45,359
Speaker 4: encounter a lot of interesting people. And listen, all of

585
00:25:45,440 --> 00:25:47,440
Speaker 4: us in this room are the sum of everything that

586
00:25:47,560 --> 00:25:52,040
Speaker 4: we've ever encountered, everyone and everything. And so I'm really

587
00:25:52,080 --> 00:25:54,240
Speaker 4: glad that I went through all that stuff because now

588
00:25:54,359 --> 00:25:57,600
Speaker 4: at fifty five years old, I'm super happy and life's

589
00:25:57,640 --> 00:26:00,760
Speaker 4: been interesting and I'm grateful on audible.

590
00:26:00,880 --> 00:26:01,880
Speaker 1: Is it available on audible?

591
00:26:01,920 --> 00:26:03,640
Speaker 4: Audible comes out November twenty fife.

592
00:26:03,680 --> 00:26:04,560
Speaker 1: Do you narrate it?

593
00:26:04,800 --> 00:26:06,720
Speaker 2: I narrate it. Have you sad for that?

594
00:26:06,840 --> 00:26:06,959
Speaker 3: Yet?

595
00:26:07,040 --> 00:26:08,600
Speaker 2: I do? I have sat for that all of a sudden.

596
00:26:08,600 --> 00:26:10,040
Speaker 2: It's a rough thing. I had to do that myself,

597
00:26:10,119 --> 00:26:12,560
Speaker 2: and I do all kinds of voices in it. So

598
00:26:14,359 --> 00:26:14,680
Speaker 2: there you go.

599
00:26:14,800 --> 00:26:15,960
Speaker 1: It's different than reading.

600
00:26:16,200 --> 00:26:17,119
Speaker 2: I tell him, I tell it.

601
00:26:17,240 --> 00:26:19,080
Speaker 4: I tell him Mike Jagger story in there where like

602
00:26:19,600 --> 00:26:21,840
Speaker 4: Jagger and Ron Wood came into the restaurant one night

603
00:26:21,880 --> 00:26:25,000
Speaker 4: and and you know, I get Mick a glass of

604
00:26:25,000 --> 00:26:27,760
Speaker 4: white wine and I say, mister Wood, can I get

605
00:26:27,760 --> 00:26:29,560
Speaker 4: you something? He's like, is there any way you could

606
00:26:29,600 --> 00:26:30,520
Speaker 4: get me a red Bull?

607
00:26:31,400 --> 00:26:31,639
Speaker 2: And I.

608
00:26:34,200 --> 00:26:36,359
Speaker 4: Sure, mister Wood, until we didn't serve red bull? So

609
00:26:36,440 --> 00:26:38,840
Speaker 4: I ran two blocks away to a nightclubs like ninety

610
00:26:38,840 --> 00:26:40,760
Speaker 4: degrees outside. I come back and I'm pouring the red Bull.

611
00:26:40,760 --> 00:26:43,560
Speaker 4: He's like, I'm sorry, I'm gonna sugar free red bull.

612
00:26:47,240 --> 00:26:48,720
Speaker 2: So I love it.

613
00:26:49,280 --> 00:26:51,399
Speaker 4: Thank you for coming in here today again, I tell

614
00:26:51,400 --> 00:26:52,920
Speaker 4: you now. We're going to post this at Elvis Duran

615
00:26:53,000 --> 00:26:54,840
Speaker 4: show on Instagram as well, so you'll see it later

616
00:26:54,880 --> 00:26:58,520
Speaker 4: if you have to revisit us at the Bottomless Cup

617
00:26:58,640 --> 00:27:01,840
Speaker 4: by Kevin Bain, A memo of secrets, restaurants, and forgiveness.

618
00:27:02,200 --> 00:27:04,800
Speaker 4: And you've covered all three of those bases very well today, Kevin,

619
00:27:04,880 --> 00:27:05,639
Speaker 4: is a pleasure to meet you.

620
00:27:06,040 --> 00:27:09,040
Speaker 2: Thank you absolutely. I think you're all kind people. I

621
00:27:09,160 --> 00:27:09,719
Speaker 2: think we are too.

622
00:27:10,119 --> 00:27:13,600
Speaker 4: You know, three of us have been together for thirty

623
00:27:13,680 --> 00:27:17,359
Speaker 4: years during the show, thirty years. How many restaurants are

624
00:27:17,720 --> 00:27:20,480
Speaker 4: open for thirty years? A few, I've I have a

625
00:27:20,520 --> 00:27:23,240
Speaker 4: restaurant's been open twenty three years. See, I can't believe

626
00:27:23,240 --> 00:27:25,040
Speaker 4: you're over fifty. You look much younger than that. The

627
00:27:25,119 --> 00:27:28,720
Speaker 4: same thing, where do you know what it was?

628
00:27:28,800 --> 00:27:30,800
Speaker 2: The luxury of the Sandals green room?

629
00:27:31,720 --> 00:27:33,159
Speaker 5: I know? Did I tell you?

630
00:27:34,520 --> 00:27:37,840
Speaker 4: It revitalized me. It's tropical in there, folks. It's a

631
00:27:37,920 --> 00:27:41,280
Speaker 4: massage and you're not being touched. Guys, there's a massuse

632
00:27:41,320 --> 00:27:43,879
Speaker 4: in there. There's somebody making fresh green juice.

633
00:27:43,960 --> 00:27:47,040
Speaker 2: It was remarkable. The sounds of the waves here in

634
00:27:47,080 --> 00:27:50,600
Speaker 2: midtown Manhattan fagulous. And we can't what jewel was in there.

635
00:27:50,760 --> 00:27:53,880
Speaker 4: So you know, this is another thing, you know, Kevin,

636
00:27:53,960 --> 00:27:56,000
Speaker 4: a famous man who has lived in his car one

637
00:27:56,040 --> 00:27:58,680
Speaker 4: of your games. It needs to be people who have

638
00:27:58,800 --> 00:27:59,920
Speaker 4: lived in cars at one point.

639
00:28:00,960 --> 00:28:02,359
Speaker 3: We'll do it. Thank you.

640
00:28:02,640 --> 00:28:04,480
Speaker 2: Can I come back and co host sometimes? Guys you

641
00:28:04,520 --> 00:28:06,440
Speaker 2: can host, will take today off. It's all you. Oh yeah,

642
00:28:06,640 --> 00:28:09,879
Speaker 2: I love it. Wait, you go to the restaurants and

643
00:28:10,600 --> 00:28:12,840
Speaker 2: you be me, and I'll be you this as well.

644
00:28:12,960 --> 00:28:13,920
Speaker 3: Your restaurants will shut it.

645
00:28:14,080 --> 00:28:15,560
Speaker 2: Yeah. What we do here, yeah, what we do here

646
00:28:15,640 --> 00:28:17,320
Speaker 2: is much easier than what you do in your restaurants.

647
00:28:17,440 --> 00:28:20,480
Speaker 2: Guarantee you, Kevin, thanks again, thank you for coming in.

648
00:28:20,720 --> 00:28:22,159
Speaker 2: You guys are awesome. Thank you,