Podcasts about no tipping

Thursday (pt 2 of 2): On today's Late Riser's Podcast, Mad Max has more to say about tipping.. - We reveal John Boy's secret cooling apparatus while on a TV shoot where he played the Energizer Bunny.. - We get a request for Raiford to dump out his liquor.. - and we wrap things up with one of our favorite JB&B Playhouses, featuring the late Dub Starnes in "A Matter of Life or Dub." ℗®© 2023 John Boy & Billy, Inc.See omnystudio.com/listener for privacy information.

Thursday (pt 1 of 2): On today's Late Riser's Podcast, Mad Max has more to say about tipping.. - We reveal John Boy's secret cooling apparatus while on a TV shoot where he played the Energizer Bunny.. - We get a request for Raiford to dump out his liquor.. - and we wrap things up with one of our favorite JB&B Playhouses, featuring the late Dub Starnes in "A Matter of Life or Dub." ℗®© 2023 John Boy & Billy, Inc.See omnystudio.com/listener for privacy information.

BT says he's impressed that Lindor played every day, but still thinks he underperformed in 2023.

Back with the biweekly or every other week One Night in Reno Installment. Tu and Fames discuss the concept of tipping (18:02). Getting more in the One Night in Reno Installment Fames learns about the average age of offsprings (43:11) Tu and Fames talk about the recent deletion of social media  (66:32).  Lastly, we help a lost person (86:30).Please contact lostwithfames@gmail.com. 

It'sIt's hard to say what Zuni Cafe, the groundbreaking Californian restaurant on Market Street, is better known for: its iconic wood-fired roast chicken or its award-winning service. Since the start of the pandemic, the dining room has remained dark for more than a year, its legendary lifetime servers sent home. At the end of April, those servers received that long-awaited call: Zuni planned to reopen for indoor dining in the upcoming weeks. But there was a change: After 42 years, the restaurant had decided to cut tips and introduce a service fee. Zuni's servers, shocked at the prospect of a dramatic pay cut — even in the service of greater equity for back-of-house employees — balked at the initial offer and reached out to multiple media outlets, as first reported by SFGATE.See omnystudio.com/listener for privacy information.

It'sIt's hard to say what Zuni Cafe, the groundbreaking Californian restaurant on Market Street, is better known for: its iconic wood-fired roast chicken or its award-winning service. Since the start of the pandemic, the dining room has remained dark for more than a year, its legendary lifetime servers sent home. At the end of April, those servers received that long-awaited call: Zuni planned to reopen for indoor dining in the upcoming weeks. But there was a change: After 42 years, the restaurant had decided to cut tips and introduce a service fee. Zuni's servers, shocked at the prospect of a dramatic pay cut — even in the service of greater equity for back-of-house employees — balked at the initial offer and reached out to multiple media outlets, as first reported by SFGATE.See omnystudio.com/listener for privacy information.

Would you go to a restaurant that has a NO TIPPING policy? What if they treated their employees like THIS restaurant? Sounds pretty good to me...

The Portland restaurant Kachka has announced a new wage equity plan, which involves charging diners a 22% service charge in lieu of tips, free healthcare for its employees and a profit-sharing model. We talk with Kachka chef and co-owner Bonnie Morales about the new policies and the intent behind them.

Kamut in Cebuano means to do with hand and on this episode, Jesselyne and Colton are doing just that! For episode 53, Colton discusses the restaurant industries expectations on tips; Jesselyne goes over how table manner etiquettes has been influenced by western colonization.

ARod said the Timberwolves are staying in MN; the sale finalizes on July 1. Champagne floats: good or gross? Young Joni servers don't accept tips; there's a 21% surcharge. Do we like this? Michael Costello, who claimed Chrissy Teigen bullied him and that caused suicidal thoughts, has been accused of bullying by Leona Lewis.

Diners and industry veterans alike are familiar with front and back of house. In this episode we look at a new concept designed to make restaurant workers' pay more equitable - regardless of their position on the staff. It's called heart of house. Jesse Cool designed and implemented the concept at her Bay Area restaurant, Flea Street. She dives into the disparity between front and back of house workers that stems from the tipping system and explains why she abandoned that for an equally distributed service charge. Pay has shifted dramatically and her staff members' roles have changed too. Jesse is most inspired by the sense of unity she feels at Flea Street after implementing heart of house, but defends the model from an economic standpoint as well. Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast. 

This episode of On the Fly by tablehopper is with Jesse Ziff Cool, the chef and restaurateur known for her Flea Street restaurant in Menlo Park, which is celebrating its 40th anniversary, an incredible achievement, as well as operating Cool Cafe on Stanford’s campus. Jesse is an early trailblazer in the organic food and sustainable agriculture movement, opening the country’s first organic restaurant in 1976, and continues to share her deep knowledge and culinary experience as an author, educator, consultant, and community activist. Her visionary ways have not stopped, however, and in response to the pandemic, she has completely restructured her restaurant’s compensation model. We talk about her newly launched Heart of House, which creates a more equitable structure and fair pay for her employees by offering an alternative to tipping (an outdated practice that is racist, sexist, and ageist, among other things) and instead has her team share a service charge—called a gratitude—that is distributed equally and fairly to all hourly workers. It’s so inspiring to hear from Jesse about how things have changed internally at the restaurant, starting with a boost in morale, which is especially needed during these challenging times. As restaurants are looking ahead to implementing structural changes that need to be made industry-wide, this interview will hopefully inspire and educate. Thank you for listening.Flea Street: www.cooleatz.com (Instagram: @flea_street)To reach Jesse, her email is jesse@cooleatz.com Meals of Gratitude: mealsofgratitude.orgArticles: Racist History of Tipping: https://www.politico.com/magazine/story/2019/07/17/william-barber-tipping-racist-past-227361 Chef Amanda Cohen on How the No-Tipping Movement Will Survive: https://www.grubstreet.com/2020/07/chef-amanda-cohen-on-no-tipping.htmlIf you’re a Bay Area business or individual and want to be featured in On the Fly, please fill out the form at bit.ly/ontheflyguest.Support the show (http://www.venmo.com/Marcia-Gagliardi)

We got to sit down with Miami owns @djmeat and KP the Director. If you want to laugh is a must listen. We also get into people not seeing you in the light until you are at the top of the world and being humble when you get to the top . IG - @theelevated_podcast Twitter - @theelevated_podcast Email - theelevatedpodcast1@gmail.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

The US Senate's HEALS Stimulus Bill ... liability, PPP, tax deductions ... and what is means for restaurants; Danny Meyer's return to tipping and Cameron Diaz's "clean wine" vs. natural wine.

Spy The Lie - No Tipping Edition by WIXY 100.3

When I ran restaurants, my attorney was invaluable for so many unexpected issues saving me time, money and headaches. You never know when something seemingly innocent turns into a big problem. I’m also a huge believer in creating and sustaining an unstoppable “Brand”, not just running a restaurant. Today on the Restaurant RockStars Podcast, I’m speaking with Abe Cohn, of Cohn Legal Group, a NYC attorney who specializes in Intellectual Property, Trademark & Brand Protection for restaurants. Pay attention here because you’ll learn exactly what elements in your restaurant are protectable by law and how you can protect them. We’re talking names, trade secrets, possibly even Grandma’s secret recipes. On top of this, we’ll be covering the best form of organization to protect your restaurant and you as owner, the importance of separating your real estate from your operating company, the ins & outs of hiring Independent Contractors vs. Employees and how the IRS looks at the difference. Super important stuff on how to open a restaurant and how to run a restaurant Last, would your restaurant consider a “No-Tipping” policy? Well this is a pretty heated topic right now and as with most big decisions in your operation, you don’t know what you’re going to get until you get it, so tread lightly, but listen to Abe first. Now go out there and run a Rock Star Restaurant! Roger Connect with Abe Cohn: abe@cohnlg.com https://www.cohnlg.com Learn More About the Restaurant Rockstars Academy: Everything you need to know to start and run a super profitable, highly successful restaurant! 3 levels of membership available depending on your needs and current challenges. https://restaurantrockstars.com Thank you to our sponsor Square Payroll: Square handles all payroll withholding, payments and filing at no additional cost. Pricing is fair and flexible and scales with your business. Sign up for Square Payroll today at www.square.com/go/rockstar and get 3 free months of service!

What if you could gain decades of operating experience in just an hour? All the ideas that you could instantly execute, the headaches and pitfalls you could avoid, not to mention the leg up on your competition. Stay tuned. The “key” is to listen to this episode and then run right out and join your state restaurant association. Today, I’m speaking with Mr. John Barker the President and C.E.O. of the Ohio State Restaurant Association. John is an industry veteran with an illustrious prior career in numerous positions with Wendy’s. Now he’s passionate about helping his members, restaurants and his students succeed. In this episode of the Restaurant RocksStars Podcast, we talked about: - the biggest challenges facing restaurants today - surrounding yourself with people that know what you don’t know - this is the only way how to open a restaurant and how to run a restaurant. - the controversy surrounding a “No-Tipping” policy - should your restaurant try this? - the importance of proper systems and knowing your numbers and costs - the bottom line on all the technology and restaurant software out there and so many more key-learnings and nuggets of industry wisdom There are so many reasons to join your state association, not to mention the benefits and R.O.I. It just makes sense to give your restaurant every advantage. Don’t miss this episode, then go run your own rock star restaurant! Roger https://restaurantrockstars.com/podcast/epsiode-159-decades-of-experience-and-advice-from-an-industry-veteran

  After early influences at his Uncle's deli, a stint as a professional drummer and a decade of experience at restaurants like New York City's Gramercy Tavern, Roberta's in Brooklyn, Franklin BBQ and Bufalina in Austin, TX, Chef Tedesco opened  L'Oca D'Oro in 2016 with business partner Adam Orman. The duo is going into their 3th year of delivering gracious hospitality. Tedesco and Orman are also making waves with their forward thinking no tipping policy.  Show notes… Favorite success quote or mantra: Be gracious. Be kind. Listen.  In today's episode with Fiore Tedesco, we discuss: How Tedesco got into the industry.  How, with no prior experience, Tedesco landed a stage at Gabrielle Hamilton's Prune. He did it with pure persistence.   Why it is so important to have confidence in yourself, especially when taking a chance.  How powerful a vision and purpose can be.  The mindset you need to be a good employee. Why Tedesco and Orman chose to implement a no tipping policy.  The challenges of transitioning to a no tipping policy.  Resources mentioned: New York Times Article on Tipping  Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.  BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Trusting his intuition.  What is your biggest weakness? Being wildly erratic.  What's one question you ask or thing you look for during an interview? Can I trust you to be a good compassionate people around you.  What's a current challenge? How are you dealing with it? Trusting that the sun will come up tomorrow.  Share one code of conduct or behavior you teach your team. Regardless of your race, gender, or orientation we are all the same.  What is one uncommon standard of service you teach your staff? Take care of your team first and you'll be better prepared to take care of the guest.   What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Setting the Table: the Transforming Power of Hospitality in Business  What's the one thing you feel restaurateurs don't know well enough or do often enough? Regonizing where you sole lives and being able to connect people to it.  What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Gather If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?  Faith in man kind is only progressed by continuing faith in mankind.  You can only achieve what you dream.  Love the people around you.  Contact info: www.locadoroaustin.com Fiore@locadoraustin.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Fiore Tedesco for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode of Tipping, No Tipping, we discuss how each of us chooses to tip, how much, and in what circumstance.

In this episode of Tipping, No Tipping, we discuss how each of us chooses to tip, how much, and in what circumstance.

Interested in hearing the most low energy discussion about a serious topic like the long term effects of ending tipping? Then you're in the right place. Duel Champion, Leo Glaze returns to debate Duel's Josh Scott on the cost of ending tipping in the US. Listen for fancy edits and a ton of reverb. Enjoy!

Success is marketed as something that happens overnight. But the truth is that behind every success story is a narrative of continuous hard work. Those who solely focus on getting a tad better with each day in front of them are the ones who end up at the top.

No Tipping? Pros and Cons?

1. Mandy looks at behind the scenes politicking. 2. Immigration reform: Is it possible? 3. Guest: Lori Lynn Barker - No Tipping Restaurants.

Everyone is back in the line-up, September is in swing, and the NTL is in full force. In this edition: Roger clears his throat about the "All-In" state of the political landscape of Alberta, and the small business tax situation. We talk about the necessary evil that is tipping after Cafe Linnea in Edmonton abandoned their plan to be a tip-free jurisdiction. Dave shares the story of his camping trip, including the KOA, waterparks, and the Golden Corral. Dave found a sign that could confuse alcoholic dog owners. The dog toy/sex toy controversy raises it's ribbed head once again.

The restaurant business model is warped: kitchen wages are too low to hire cooks, while diners are put in charge of paying the waitstaff. So what happens if you eliminate tipping, raise menu prices, and redistribute the wealth? New York restaurant maverick Danny Meyer is about to find out.

This week we talk about the latest police shooting (again), Donald Trump and his KKK rally/ Republican National Convention, $15 for McDonalds workers and NO TIPPING! --- Support this podcast: https://anchor.fm/shoptalkpodcast/support

I spoke with Amanda Cohen, owner of hugely popular NYC vegetable restaurant Dirt Candy, at the 10th annual Terroir Symposium in Toronto. She explained her love of vegetables and her no-tipping policy.

Download file    Download on iTunes … Continue reading → The post April 29, 1-0 L To Mariners: No Tipping Cap Tonight – Royals Were Bad appeared first on Clubhouse Conversation.

Hillel finally got fired (finally) Freakanomics checks in with Chef Danny Meyer about his no tipping policy at his New York restaurants. 2016 James Beard nominees, Homeboy Industries and Ingredient of the week: Cabbage

The restaurant business model is warped: kitchen wages are too low to hire cooks, while diners are put in charge of paying the waitstaff. So what happens if you eliminate tipping, raise menu prices, and redistribute the wealth? New York restaurant maverick Danny Meyer is about to find out.

We discuss: Begging for $, No Tipping, Surf Taco, & Man Buns See omnystudio.com/policies/listener for privacy information. Learn more about your ad choices. Visit podcastchoices.com/adchoices

10-15 9A Ambler politics, no tipping, Claus candidate