Waiter Crusaders

Show Notes:In this episode of Waiter Crusaders Podcast, we have invited Sam Vick, a free-spirited server with so much to dish about the service industry. She is writing her own memoir, and today, she spills the tea on inner restaurant entanglements, how her tattoos helped her start conversations, and how a renewed perspective is helping her find real purpose in life. Entering the Service Industry[1:18]Sam entered the service industry for better money and flexible hours. She stayed in the industry because it's nice, and she loves the people she works with. The type of workplace enables her to easily meet new friends.[1:45]Sam was working a desk job for four years in Florida, and the experience was stressful for her. She says there wasn't any room to move up or to improve.  She stayed in the service industry because she feels that putting in more work gets more money.Starting the Conversation[3:09]Sam came to Los Angeles because of the opportunities it had, and there's a lot of different options for people. She initially wanted to write which she wants to get her foot in because of the type of networking that the service industry has.[4:13]In the restaurant world, you never know who you're waiting on, but people give their cards if you get that conversation started.[4:30]It's initially hard to start a conversation. When you are serving, there are people on tables that don't want anything to do with you, and they don't want you to speak to them. Sometimes they just want you to refill their water and serve their food. But there are other tables that actually take a genuine interest.In the Weeds[6:08]Sam says that "the weeds" happen often. But it's really nice how helpful people can be and that if you ask for help or when you need help, they are always willing to help.[7:21]When you're first starting a new job, it's always nerve-wracking because you have been doing this for a while, and you need to prove yourself to a whole new group of people.Sam's Embarrassing Moments[7:38]During her first job, there were old ladies that were having iced teas, and one of them accidentally dropped their napkin under the table, and Sam tried to grab it for them and give them a new one. As she was standing up, she hit her head on the table, and a drink fell over, and she flew back.[8:46]Sam saw somebody spill a glass of wine on a baby's head before, which was very funny to her.Romantic and Affair Stories[9:45]At her first job, there was a male server who was the typical fraternity guy. Every time there was a new hostess, he gets with all of them, and they eventually thought that they were dating him. It was fun for Sam to watch that from the sidelines where the guy just gets himself in a huge mess.Training Customers[11:39]Be kind and compassionate. Workers from the service or restaurant industry aren't slaves. It's their job to serve you but be nice. Sam personally feels that everybody should be in the service industry for a few weeks to see the ins and outs and what servers go through.Recommendations, Serving, and Ordering[13:32]From being a server, you are just trying to make them not be stressed or do have them do much.  If Sam is trying to think of a drink, she'll ask them what they like, and she'll go with it because she always goes with the recommendations.[14:21]As long as you put a drink in front of your guests, you just bought yourself plenty of time because they don't care at that point.[14:46]When the server comes with a wrong order, Sam won't say anything. If she orders a medium-rare steak, but she gets an overcooked steak, she will still eat it because she doesn't like making an issue for the server, and she knows it's not their fault.[15:33]Sam has had sweet guests in the past, and they apologize for speaking about their order being wrong.Sam's Favorite Restaurant[16:22]Sam's favorite restaurant is the Elephante in Santa Monica. She likes the view, and even though the food is expensive, the cocktails and food are amazing, and the people are very nice.Thoughts on the Pandemic[17:37]For Sam, it's extremely stressful. She's a pretty positive person in general, but there are some days where she wakes up with insane anxiety. It's just not knowing when it'll end is messing people up. She's furloughed from her job right now, and she's happy that she still has a job.[19:37]Sam thinks that it's going to take a really long time for the economy to get back anywhere near where it was.[20:00]Earth is finally able to breathe. There's something positive coming out of it. We're all not having the best time, but we're on a timeout right now.Appreciation and Gratitude[20:36]Sam is so happy and thankful for her health and the people around her and their health. She's thankful that people are doing their part and doing what they're supposed to do.Personal Crusade[21:03]For now, Sam is free-spirited. She's not putting a lot of pressure on herself to figure out what's she's going to do for the moment. For now, she's going to play by ear and day-to-day to figure out what she really wants to do and what her core values are in life.

In this episode of Waiter Crusaders, we chat it up with Josh Kopel, a Michelin-rated restaurateur, and host of the Full Comp Podcast. Josh owns PREUX & PROPER, a famous restaurant in downtown Los Angeles recognized, featured on renowned publications like EATER, Los Angeles Times, and Food Republic. He was also awarded a Bib Gourmand Accolade by Michelin Guide Los Angeles 2019. Relentless of pursuing quality, hospitality, and personality in the restaurant industry, Josh is prepared and equipped with knowledge and experience to set an example for future restaurants. Today, Josh dives into his own experiences, insights, and what he believes is the future of hospitality.Pandemic, Health Care, and Ideologies[03:48]After 40 years in the industry without subsidized health care and retirement, Josh is puzzled how the gig economy has existed for this way for so long.[04:50]Josh is a servant at heart, and explains the importance of team, family, culture, and community.[05:24]For the first time in his life, Josh thought he was screwed, but everyone is trying to figure out how to survive.[07:17]Is this pandemic a blessing or a curse? Josh believes you must see the opportunities first.[10:11]Josh admitted he lied to be an experienced worker in an interview when getting his first job at a bar.[11:33]Josh decided to open up a bar in Hollywood, strategically staffed with people from Louisiana.[12:41]Josh explains how he wanted to cater to those who hadn’t yet been crushed by the world yet.Pandemic Insights[16:42]Josh asks the question: what if he did what he has always wanted to do instead?[18:32]The real “aha” moment to come out of the pandemic for Josh.[20:17]Josh explains the hurdle is not the money; it’s empowering yourself to do things that your heart truly desires.[22:47]Josh does not know what the future looks like, but he hopes restauranteurs become more transparent about a few key things. Learn more about Josh Kopel on:Website: https://www.joshkopel.com/LinkedIn: https://www.linkedin.com/in/joshuakopel1/Instagram: https://www.instagram.com/joshkopel/Listen to Josh’s Full Comp Podcast on:Website: https://www.podpage.com/full-comp/

Brett Talbot is a film writer and front of house jack of all trades! Today he spills the tea on a memorable Sunday brunch, how Vegas changed his life, and the most important lessons he’s learned from the pandemic. Brett shares how comparing movies with cheese honed his film-writing craft and hilarious tale of using denim napkins as masks. Tune in to get a dose of inspiration to kickstart your day.  Timestamps: [0:39] About Brett Talbot, a snippet of his Journey[2:01] Why he used to compare movies with cheese [2:25] What inspired Brett to dive into the restaurant world[4:36] Hope and dreams that Brett is crusading towards[6:53] Brett shares what it's like being "In the weeds."[13:33] Brett opens up on his work romance relationships[14:27] Brett suggest one thing that customer should be doing[15:40] Brett's favorite restaurant [17:00] Brett's shares his take on COVID-19[19:30] Brett talks about his personal crusade Quotes:"I wanted to have done something well enough to help someone else to be better than me.""Movies are like American cheese. It's good; you're not gonna remember it, you're not gonna love it, you're not gonna hate it, but it gets the job done."Restaurants Mentioned:SugarFish: https://www.instagram.com/sugarfishbynozawaThe Buckeye: https://www.buckeyeroadhouse.com

Show Notes: “Being a bartender is like being a mother you forget how painful it is to give birth.”  Monique Citro is a Vermont mover and shaker! Today she spills the tea on how a bar tap led to a scandalous surprise, how to make piles of cash at a casino and why building your own path in life will eventually pay off.   Monique shares what led her to transition from becoming a broadcaster to a classic bartender and why she aspires to change the face of medical sustainability. TimeStamps:[0:34] About Monique Citro and a snippet of her journey [2:39] Monique talks about her personal crusade  [5:42] Monique shares what it’s like being “In the weeds” [9:30] What Monique learned about the art of customer service during her hospitality days   [11:55] The most hilarious story she ever experienced as a bartender  [14:35] Monique suggests one thing that customers can do differently [19:15] Monique confesses to her work romance relationship affairs[21:29] Monique’s opinion on an acceptable tip percentage in the US  [23:57] If you order something and it comes out wrong, what would you do?   [25:50] Monique’s favorite restaurant  [27:06] Monique shares how she’s coping during these unprecedented times  [30:34] Where to learn more about Monique Quotes:“Word of mouth can kill a business.”“Being a bartender is like being a mother you forget how painful it is to give birth.”  Glen: “If the person says they know the owner they don’t know the owner.” Restaurants Mentioned: Butch and Babes:  https://www.butchandbabes.com/ Connect with Monique: Facebook: https://web.facebook.com/monique.citroInstagram: https://www.instagram.com/cellobebeTwitter: https://twitter.com/moniquecitroHer Work with Gregory Douglass: https://www.gregorydouglass.com/videos

Show Notes: Kristina Hemphill is a bartender and Los Angeles-native – which are often referred to as “unicorns" in our transient city. Today, she spills the tea about a disruptive opera-singing customer, why her previous restaurant had a “crying closet,” and how parallel her crusade to becoming a phycologist has been to her bartending experiences. Don't forget to subscribe to our podcast – wherever you listen to your favorite podcasts!  Conversation Highlights:  [1:08] Kristina talks about her journey and what inspired her to get in the restaurant world [3:03] Kristina shares her personal crusades [5:25] Kristina dishes about her "in the weeds" experience [7:05] Kristina shares her most embarrassing moment as a server [9:40] Kristina suggests one thing that customers should be doing [12:10] Kristina opens up about some of her biggest “spills" ever [14:34] Kristina's recommendation on an acceptable tip percentage in the US [15:30] If you order something and it comes out wrong, what would you do? [17:15] Kristina's favorite restaurants & bars [18:34] Kristina's perspective about the impact of COVID-19 on local restaurants [21:53] Kristina shares what's next on her plate of personal crusades Quotes: "If you can afford to get a steak, you can afford to tip." “When it comes to workplace romance – the smaller the restaurant, the quicker everyone knows."  “What people don't realize about serving trays is that there's a center of balance – so when you move one glass, the whole tray changes." "People don't realize how many small businesses are struggling, so it's hopefully a reminder for people to keep supporting their locals". “It’s great to have a side-gig no matter what. Even if you have a solid job, you can do something on the weekend and have fun doing it." Restaurants Mentioned: Old Lightning: https://oldlightning.comScopa: https://www.scopaitalianroots.com

Show Notes: Cooper Lawrence is an Actor, Writer, and Bartender. You might already know him as Benny in the last season of HBO’s Ballers. Today he spills the tea on loosing a contact lens on the job without loosing his shirt, the dangers of ordering an extra spicy drink, and why strengthening industry relationships through his serving job could lead to his next big break. Don't forget to subscribe to our podcast – wherever you listen to your favorite podcasts! TimeStamps: [1:00] Cooper talks about how he dove into the world of restaurants  [2:22] Cooper shares why his crusade drives him so [3:40] The most hilarious story ever experienced as a bartender [5:22] Cooper reveals the embarrassing moment of when he lost his contact lens [7:56] Cooper shares what it's like being "In the weeds" [10:49] Cooper shares the one thing that can dramatically improve customer behavior  [11:04] Cooper suggests an acceptable percentage of tipping in the US [12:35] If you order something and it comes out wrong, what would you do?  [14:18] Cooper shares how COVID-19 is impacting his creative life [16:48] What Cooper feels most grateful about in these trying times [17:26] Cooper shares what's next in his personal crusade Quotes: "Most of my income does come from acting, but I'm not at a point in my life where I feel comfortable giving up a part survival job yet." "Working in a restaurant is unbelievably creative". "The more experience I get in the world, the less I'm in the weeds". "If you can't tip, you can't afford to go out and eat". "During this Quarantine... I have been more inspired and creative than usual." "After this is over it's going to be like a roaring ’20s again. Work is going to be showcased, you're going to hear from artists you never heard of, and that's an amazing way of thinking"."I'm grateful for my inspiration for creating and writing. I'm grateful for looking inward. I'm grateful for the people on the frontline. I'm grateful for the immediacy to connect with people. And the people I haven't spoken to, I now speak to on a daily basis."Restaurants Mentioned:Pizzana: https://pizzana.comPasquale Jones NY: https://www.pasqualejones.comConnect with Cooper: Instagram: https://www.instagram.com/cooperslawrenceWebsite: http://www.cooperslawrence.com

Show Notes: Kaitlyn Defelice is a core fitness instructor by day and Venice, California server by night. Today, she spills the tea on how she once used her sex appeal to get even with a co-worker, what happens when you get way too stoned around your boss, and why crusading towards daily happiness is so important to her. Don't forget to subscribe to our podcast – wherever you listen to your favorite podcasts! TimeStamps: [00:49] Introduction [1:41] What Kaitlyn is crusading towards these days [2:07] Kaitlyn dishes about being "in the weeds" [3:52] The most embarrassing moment in Kaitlyn's serving career [5:28] Kaitlyn dishes about her work romance relationship [6:38] Kaitlyn shares a hilarious story about a questionable customer [8:42] Kaitlyn shares what she wants to change in customers [10:17] Kaitlyn's opinion on the standard tip rates in the US [12:16] Kaitlyn’s favorite restaurant these days [12:44] Kaitlyn shares some fresh insights on maintaining sanity during a pandemic [15:00] What Kaitlyn feels most grateful for in times of crisis [16:52] Kaitlyn shares what's next in her personal crusade Quotes: "Serving has allowed me to pursue different passions while making an income." "My main crusade is always to find happiness in everyday life." "If we try to be more solution-based than problem-based, we can find things to brighten our day during this period of time." “Allow yourself at least 15 minutes a day to keep yourself abreast of what's going on in the world – and then turn it off. Switch it to positivity." "Mother Nature is absolutely thriving right now. Try appreciating the beauty of wherever you live." "This is the kind of sign where you realize you can't plan for the future. You make plans, and god laughs. You can't really predict what's going to happen." Restaurants Mentioned: Scopa: https://www.scopaitalianroots.com

Show Notes: Lena Yankina is a former server turned restaurant accountant! Today she spills the tea on heavy make-out sessions in the walk-in fridge, how to befriend intimidated new hires, and why finding inner purpose is more important to her now than ever before. Don't forget to subscribe to our podcast – wherever you listen to your favorite podcasts!   TimeStamps: [00:40] Lena's introduction and what her quest for inner-purpose is all about [4:44] An embarrassing moment that Lena just can't get off her mind [7: 44] Lena dishes about a hilarious story regarding a coworker [9:53] Lena dishes about her work romance relationship [11:35] Glen asks Lena's opinion about the one thing that she wants to improve [15:05] Lena's perspective about what's happening in our world today [16:37] What Lena feels most grateful about during such trying times [17:00] Lena shares what's next in her own inner-personal crusade Quotes: “This is the perfect time to try something new. There's no better time." "I'm starting to believe that everyone has a purpose. I want to find my purpose and feel the excitement of waking up every day going to work to make a difference." "Maybe I need to stop my everyday routine and reconnect with myself – with what I'm doing, why I'm doing it, and question if it is something I actually enjoy doing." "I try to appreciate little things in my life. Like the fact that I'm still healthy today." Restaurants Mentioned: Yxta Restaurant: http://www.cocinasycalaveras.com/about-yxta

More episodes of Waiter Crusaders are coming soon, where ever you stream your favorite podcasts. You can even help us make miracles happen by subscribing, rating the episode, and leaving a review over at WaiterCrusaders.com. It’s very helpful to us and much appreciated! But don’t wait – do it right now, because as the great Moira Rose once said, “Miracles don’t take reservations.”