From the eyes and ears of working Cooks and Bartenders from yesteryears and today. Stories and knowladge that most people don't know what goes on in a restaurant life.
Why is the pricing of food has gone up. So many reasons to think about. Plus my new job www.chefandbartenderfinder.com look it top and join its free for the owners and talent
So it has been 2 year. Things have change. but with change good thing have came. I have Great News. I have started a new company. A web base job searching engine that is was cool to use. www.chefandbartenderfinder.com
Talking about our favorite parts of the chicken. Adam tells about the potato chip rack at this place of work.
Today we just talk to each other like we are on the phone prepping for a show. Tinys days in the cooking school to Adams thoughts on food cost now days.
What it takes to be a career person in the hospitality world. The we have to go through for work to make every one happy.
This week we talk about the little things that make waiters and bartender go crazy. Little things that people do that send us to the moon.
It is really nice to be back on the air waves or what every you want to call it. We are talking about goals today. It has nothing to do with a new year. It's all about personal goals in life. How little goals have changed the lives we live.
Tinys give out his advice on getting in to the restaurant owner ship world. Things that he did not know about owning his own place. what he has learned even after having his place for a year or two.
The thought from the beging of summer. Just free styling. Saying what was on the brain that day. With a box of wine.
Now days what restaurants and bars need to know about allergies and diets. How we handle it! What it does to the kitchen and bars in the heat of the battle.
What would you rather have? A bad substitute for a menu item? Or have them say sorry we are out of that item. How much does food quality means to you? With a poor substitution for a menu item, does that hurt the reputation of that place? Plus the shout out to the one job that is under appreciated in the restaurant world. The DISHWASHER a thankless job the make the whole operation run smooth. Thank you to all the dishwashers out there......
Two strikes an you're out. Is that all it takes. Bad food... bad service... OUT.... Most times that is all you get in this industry. two try's and DONE...
The dog days summer form the minds of a cook and bartender. What it does to the people in resort towns. The thoughts and changes you have to do at this time...
What is food in ones life? Is it the glue that keeps us together? What it does to ones mental mind on any given day!!! Food the glue of life!!!
Wages in the new world order....Our random thoughts on pay in the industry.....
Happy? Yes!!! What are the small things at work that makes us happy. Could it be a sound. Some kinda food that when first open it taste the best. Just small things that gets us through a day at work. Happy times.....
Reviews, Nowadays more than ever, people write one. It's either good or bad. How we react, respond, and take it to hart and mind means something in hospitality. Adam and Tinys take on this subject.
Training in the new employees. What we like to see in a new trainee. Plus the mental process it takes to train in a preson.
Ordering!!! You might think it is easy but listen to this. The true and the thoughts of order food and supplies for your place. You thinks you never even thought about.
Did you ever wonder why you pay so much for stuff and why. The truth why things cost what they do.
This time we get in to more of the world of BBQ . What it takes to get to the Jack Daniels BBQ. The life it takes.
1 of 2 Episodes with John and John 1: Jack Daniels award winning smoker John, and World wide wine man John . Seat down to have a impromptu podcast with me. To tell the stories of what they have done and how the world has changed.
The story about a family ( The Wilson family) that has never been in any kinda hospitality job before buying a large resort. The road at which it took to find the perfect place to call theirs.
The Good, Bad, and Ugly of relationships in hospitality work place.
The importance of vacation, and how it recharges the batteries and reinvigorates the passion for the industry!
The behind the scenes cleaning that goes into our world. Daily, end of season, just overall constant cleanliness.... and the amount of work that goes into it.
What is a VIP in the hospitality world. That is in Adams And Tinys world. What we think the quality and traits that make them.
What makers a good sales rep. with Randy. A chef that went to food sales. How it has changed and what he has learned that can help out restaurants today.
The life as a cook or bartender as being a seasonal worker. The up and downs or fun or bad times too. Plus the differences between summer and winter customers.
What its like to work in today's world with covid. The things that happen that we have seen. Plus new ways of working in the restaurants.
What we have learned through the years. The traits and attitudes you need to be in the hospitality industry.
The first time Adam and Tiny seating around having fun talking about who we are. Plus its our first time with all new equipment trying to lean it all as we go. With a little of your history and what we are all about.
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