Podcasts about service industry

70% of first-time restaurant customers never return. Here's exactly what smart restaurants do to flip that number and turn one-time guests into loyal regulars.In this episode of The Modern Waiter Podcast, we break down the 5-step system restaurants use to increase customer retention, build loyalty, and grow revenue without spending a dollar on ads. We cover the silent signifiers servers use to identify first-timers, the "Inception" farewell technique that plants the seed for a return visit, and the one manager habit that eliminates the need for impersonal surveys.This episode covers real, actionable front-of-house strategy from servers with over 50 years of combined experience.#RestaurantMarketing #CustomerRetention #RestaurantTips #ServerLife #restaurantbusiness Subscribe for weekly restaurant industry insights, server tips, and front-of-house secrets.Follow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Restaurant Campers: The Ultimate Server Nightmare. We've all been there, that table that just WON'T leave. In this episode of The Modern Waiter Podcast, Danny and I dive into every server's worst nightmare: restaurant campers. We're breaking down a viral Reddit post about guests who stayed for FOUR HOURS, ordered only hummus and drinks, lingered an hour past closing time, and thought a 20% tip would make everything okay. Spoiler alert: it didn't.Every service industry worker knows the frustration of campers who treat your section like their personal living room. We explore why this behavior is so problematic for servers who depend on table turnover and tips, the lack of communication from guests who overstay, and what proper dining etiquette actually looks like.#ServerLife #RestaurantIndustry #ServiceIndustryFollow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@themodernwaiterSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In today's episode, we're breaking down the Top 20 Sandwiches of All Time. Ranked from the perspective of two servers with over 30 years in the restaurant industry. We are joined by Chef Bogdan Tarnowski who at times scoffs at our list. We include classics like the, grilled cheese, pulled pork and BLT to heavy hitters like the classic italian, and fried chicken sandwich. We're counting down the most iconic sandwiches ever made.This list is built on real experience, what people actually order, what stands the test of time, and what truly delivers.Guest Bogdan Tarnowski - https://www.instagram.com/thechefbogdan/Follow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@themodernwaiterSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Send us Fan Mail“Welcome back to Let's Talk About Pools. Today, I'm joined by Carrie Dibrell to talk about Service Industry News and why staying up to date on trends, news, and industry insights is a game changer for pool service techs in the field.Before we dive in, a quick thank you to our podcast sponsor, Pool Brain, for supporting the show.If you want to stay ahead and sharpen your knowledge, this episode is for you. Let's dive in.”Strategic Podcast Sponsor:  Pool Brain

I sat down with an inspiring Venezuelan-born entrepreneur, Valenttina Griffin, who has made Iceland her home. Through a lively conversation, Valenttina shares her experiences of navigating different cultures, thriving in the tech industry, and her entrepreneurial journey that spans multiple continents. Join us as we explore her insights on leadership, the power of community, and the importance of personal growth. Valenttina’s Journey Across Borders Valenttina's journey began in Venezuela, where she enjoyed a tropical, sun-filled upbringing surrounded by strong women and positive role models. She fondly recalls the freedom of her childhood and notes the cultural contrast when she moved to Norway as an exchange student in the early 2000s. Her adventurous spirit and curiosity led her to embrace this transition. Learning the Norwegian language and culture opened doors for her, eventually helping her adapt quickly when she moved to Iceland. https://youtu.be/O2q2l8V1bdU Save 25% on Your Stay at Center Hotels in Reykjavík The sponsor of this episode is Center Hotels, a collection of nine stylish hotels located throughout downtown Reykjavík. Whether you want to stay close to the harbor, shopping streets, restaurants, nightlife, or some of the city's most iconic landmarks, there's a location that fits your travel style. I've partnered with Center Hotels to offer my audience an exclusive 25% discount when booking directly through their website using the code ATI25 at checkout. The code is valid through May 2026, making it a great opportunity to save on your stay while experiencing some of the most conveniently located hotels in Reykjavík. Adapting to Icelandic Culture Life in Iceland was quite different. Valenttina immersed herself in the local culture, learned the Icelandic language, and embraced the insular lifestyle. She reflects on the warmth of Venezuelan interactions, marked by hugs and close personal contact, contrasting sharply with the reserved nature of Icelanders who value personal space. Yet, the support she received from the Icelandic community has been invaluable, helping her form a deep connection with her new home. Women in Tech: Establishing a Supportive Network* As a woman in the tech industry, Valenttina shares her personal experiences and challenges in navigating a male-dominated field. She is part of Women Tech Iceland, an organization that provides a platform for women to feel safe and share their stories. Valenttina emphasizes the importance of recognition for women in tech and the need for creating role models for future generations. The group facilitates events that foster community support and networking opportunities, bridging the gap between Icelandic and foreign professionals. Cultural Insights and Leadership Challenges Valenttina Griffin discusses the nuances of working in Icelandic companies and how she manages cultural differences. She has witnessed firsthand the challenges of integration for foreign women in the workforce, highlighting language as a significant barrier. Despite these challenges, she credits her success to the Icelandic language skills and cultural understanding, which have helped her build trust and rapport in leadership roles. Valenttina’s Approach to Embracing Personal Growth and Neuroplasticity Beyond her professional achievements, Valenttina is passionate about neuroscience and neuroplasticity. She believes in the power of personal growth and continuously adapting to change. Her advice to women, and to anyone seeking growth, is to love themselves, set healthy boundaries, and not ignore red flags in personal or professional relationships. These principles guide her as she navigates her entrepreneurial journey and raises her family in Iceland. Launching UGrow: Revolutionizing the Service Industry in Iceland Valenttina’s latest venture,  UGrow, focuses on optimizing recruitment processes within the Icelandic service industry. This initiative aims to streamline seasonal hiring, ensuring that both employees and employers are well-matched and meet legal standards. By doing so, Valenttina hopes to improve the experience for foreign workers and support the thriving tourism sector in Iceland. A Vision for a Diverse and Welcoming Iceland Through her work with Women Tech Iceland and You Grow, Valenttina is helping shape a more inclusive and diverse Iceland. She envisions a future where international talent is integrated seamlessly into Icelandic society and where everyone is encouraged to embrace change and growth. This conversation is not only a testament to Valenttina's strength and adaptability but also an inspiration for anyone looking to explore new horizons and make a difference in their communities. Share this with a Friend Facebook Email Threads Let’s Be Social Youtube Instagram Tiktok Facebook

Wolfgang Hunter joins Geo and Derek on "On The Gate" to break down why the current comedy landscape is failing and why he's returning to the stage to fix it.In This Episode:The Comedy Standard: Wolfgang critiques the current state of stand-up and why so much modern content feels like "slop."Musical Comedy Legends: A deep dive into the careers of Adam Sandler and Weird Al, plus a tribute to the late Trevor Moore of The Whitest Kids U' Know.The NYC Hustle: From working in a bathhouse to the difference between service industry grind and the "soul-crushing" office life at places like JP Morgan.Current Events: The crew discusses the latest headlines regarding Rikers Island, the Pras Michel case, and the cultural impact of Alex Jones.Tech & Gaming: We look ahead to the release of GTA 6 and discuss the Mandela Effect and how AI (and Mr. Wonderful) is changing the game.ON THE GATE! ENJOY!Original air date: 5/11/26Join the live chat Wednesday nights at 11pm EST. Uncensored versions of the show streamed Monday and Thursday at 2pm EST on GaSDigital.com. Signup with code OTG for the archive of the show and others like Legion of Skanks, In Godfrey We Trust, and Story Warz. FOLLOWGeo PerezInstagram - https://www.instagram.com/geoperez86/Derek DrescherInstagram - https://www.instagram.com/derekdrescher/Timestamps:00:30 - The current state of the Podcast02:00 - Why Wolfgang is returning to Stand-Up05:15 - Musical Comedy: Adam Sandler vs. Weird Al06:35 - Remembering Trevor Moore (WKUK)07:50 - What actually defines "Alt" Comedy?12:15 - The history of fake stage names14:10 - Kevin Hart's "Funny AF" & diverse comedy rooms18:10 - Gym stories and relationship dynamics22:30 - Big Jay Oakerson & the NYC Comedy Scene28:20 - Service Jobs vs. Corporate Office Life31:15 - Real-life work site accidents and consequences36:30 - The JP Morgan case & financial headlines37:30 - Breaking News: Rikers Island updates39:00 - The Pras Michel legal case40:25 - The legacy and impact of Alex Jones43:30 - Discussing current events and news cycles46:45 - GTA 6: Expectations vs. Reality49:00 - The Mandela Effect: Why our memories lie50:20 - When Derek learned legal terminology in court53:00 - Niche subcultures and extreme social trends57:40 - Upcoming Dates & Plugs59:00 - Mr. Wonderful and the AI RevolutionSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Mother's Day brunch can feel chaotic, rushed, or just not quite as special as you hoped. After more than 30 years working in the restaurant industry, I can tell you this: Mother's Day is hands down the busiest restaurant day of the year. Bigger than Valentine's Day. Bigger than New Year's Eve. And while most guests see flowers, mimosas, and family brunches, what's happening behind the scenes is absolute controlled chaos.In this episode of The Modern Waiter Podcast, Danny and I break down what Mother's Day is really like from the restaurant side of the table.If you've ever worked in restaurants, you already know exactly what we're talking about. And if you haven't, this episode will completely change the way you look at Mother's Day brunch.#MothersDay #RestaurantLife #ServerLifeSubscribe to The Modern Waiter Podcast for weekly conversations about restaurant life, hospitality culture, server stories, dining etiquette, and behind-the-scenes truths from the service industry.Follow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@themodernwaiterSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ever wondered what it's REALLY like to cook for Will Smith, Leonardo DiCaprio, and Stevie Wonder? Celebrity Chef Ryan Rondeno pulls back the curtain on the unglamorous reality of being a private chef to Hollywood's elite.In this episode of The Modern Waiter Podcast, Chef Ryan reveals the sacrifices, unexpected perks, and behind-the-scenes challenges that come with cooking for A-list celebrities. You lose every holiday and weekend. Chef Ryan Rondeno is the author of "My Creole-Cali Kitchen: Louisiana Roots with California Flavors" GET CHEF RYAN'S COOKBOOK:https://a.co/d/0j9OpkUt - Timestamps -00:00 - Intro01:38 - Client is Watching03:12 - Different Environments 04:13 - Travel 06:15 - Restaurant v Private 07:54 - Staffing12:00 - Perks 13:01 - Dining Out14:29 - Sacrifice 16:25 - Vacation18:21 - Cook BookCONNECT WITH CHEF RYAN RONDENO:Website: https://www.rondenoculinarydesigns.com/Instagram: @nolachef212Follow Me On Social Media:Instagram https://www.instagram.com/themodernwaiterpodcast/TikTok https://www.tiktok.com/@themodernwaiterSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What really happens on a first date at a restaurant? As servers with decades of experience, we don't just take your order… we see everything. From your body language to how you treat staff, your first date is being quietly observed from every angle.In this episode of The Modern Waiter Podcast, we break down the top 10 first date red flags we witness every single night working in restaurants. These aren't theories or dating advice from the internet… these are real behaviors we've seen play out thousands of times.Follow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@themodernwaiterSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The following article of the Oil & Gas industry is: “PEMEX, Mexican Oil Field Service Industry Stand at the Crossroads” by Luis Miguel Labardini, Partner, Marcos y Asociados.

The Truth About Tipping: What Cornell's Leading Researcher Discovered After 40 Years. Have you ever stopped to wonder why you actually tip? The answer might surprise you more than you'd expect. Joining this week's podcast, Cornell Professor Mike Lynn has spent over 40 years and published more than 80 research papers studying the psychology of tipping, and his findings challenge nearly everything most people assume about gratuities.Some of what he found is genuinely counterintuitive. Service quality, for example, accounts for only about 5% of tip amounts. The number one reason people tip is not what they typically say it is. The racial tipping gap shrinks significantly with one straightforward factor. Smiling can have a dramatic effect on tip size. And yes, things like physical attractiveness and even stock market performance show up in the data too.Professor Lynn walks us through the hidden psychology behind tipping, and explains why no-tipping restaurants have repeatedly struggled to survive. #Tipping #PsychologyAbout our GuestWebsite: https://www.tippingresearch.com/Dr. Michael Lynn is a professor at Cornell University's School of Hotel Administration and one of the world's foremost experts on tipping behavior. A former waiter and bartender himself, he has spent his career researching why people tip and has published over 80 peer-reviewed papers on the subject. His book "The Psychology of Tipping," brings together decades of his research in one place.The book is available on Amazon https://a.co/d/04MFsQiO What surprised you most about tipping psychology? Do you think the U.S. should move away from tipping like many other countries have? Leave your thoughts in the comments below.Follow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@themodernwaiterSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

P and Nando talk catch up with Robert Martinez and Xavier revisits the pod. recorded @ Spring St. Bar in DTLARobert's Instagram: https://www.instagram.com/cocktailsandotherliesXavier's Instagram: https://www.instagram.com/just_ecksThe Industry Perspective Socials!Pod Instagram: https://www.instagram.com/theindustryperspectiveNando's Instagram: https://www.instagram.com/iwult_/P's Instagram: https://www.instagram.com/douglas_coffeeThe Industry Perspective:Pulling back the curtain on your favorite bars and restaurants telling you what goes on behind the scenes with the establishments, the people that make it run and hopefully give you some insight into our perspective

Cocktail ice is not just frozen water. It is one of the most overlooked ingredients in your drink. In this episode of The Modern Waiter Podcast, we break down why ice is actually the first ingredient, not the last, and how it can completely change the taste, presentation, and perceived value of a cocktail.Why do we have different shapes of ice? Clear ice versus cloudy ice, to large cubes, spheres, crushed ice, and specialty shapes, we explain how different types of ice impact dilution, temperature, and the overall drinking experience. #cocktails #bartenderlife #restaurantindustry Follow and connect:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@themodernwaiterEmail: themodernwaiter@gmail.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

 On this episode of the WB Download, host Jeff Wieland sits down with Nathan Madden and Brett Howard from Pella Windows & Doors to talk about a partnership that's been going strong since 2008.Nathan and Brett share how their relationship with Wieland Builders has evolved over the years from early collaboration to becoming a trusted, go-to trade partner. Brett reflects on his 21-year career with Pella and the team's recent recognition as the top trade team in the country for new construction, highlighting the culture, leadership, and consistency that set them apart.The conversation dives into what really matters in today's building industry: quality installation, strong communication, and delivering a top-tier customer experience. From navigating challenges with different builder personalities to ensuring products perform as designed, Nathan and Brett emphasize the importance of teamwork and accountability on every project.Jeff and the team also explore Pella's innovation pipeline, including new interior installation methods that improve efficiency and safety, as well as cutting-edge product lines like the Vista series, designed to meet the growing demand for larger windows, slimmer sightlines, and more natural light in today's custom homes.You'll also hear insights on:The importance of proper installation and protecting the building envelopeHow Pella supports builders with marketing, content, and boots-on-the-ground serviceIndustry trends driving demand for bigger glass and bold design choicesThe value of long-term relationships in the building processWhether you're a builder, designer, or homeowner, this episode offers a behind-the-scenes look at how strong partnerships and continuous innovation help bring exceptional homes to life. Pella Windows & Doors WebsiteEmail Jeff your comments, questions, and topic requests, or be a guest on The WB Download.Email: WBDOWNLOAD@wielandbuilders.comSee Wieland Builders custom home gallery  www.wielandbuilders.comReceive inspiration monthly in our monthly newsletter See podcast behind the scenes photosFollow us on Facebook, Instagram, YouTube, Houzz or Pinterest  

What are the most popular birthday cakes in the world? In this episode of The Modern Waiter Podcast, we rank the Top 10 birthday cakes people love the most.After celebrating a birthday recently, it got me thinking about the cakes that show up at the most parties. Is it the classic chocolate cake and red velvet or funfetti and carrot cake? We break down the most iconic birthday desserts and why people keep ordering them year after year.Some of these cakes are nostalgic childhood favorites. Others are bakery classics that never go out of style. And a few might surprise you.Follow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@themodernwaiterSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Servers see everything… especially when a new hire walks in and makes the same mistakes over and over again. In this episode of The Modern Waiter Podcast, we break down the 10 biggest mistakes new restaurant employees make and why they instantly lose respect from the team.Lying about experience and not studying the menu are two of the biggest red flags. If you're new to serving, bartending, or working in restaurants, this episode will help you avoid costly mistakes and level up FAST.Follow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@themodernwaiterSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dating a bartender sounds exciting, until you live it. In this episode, we break down what relationships with bartenders are really like, from unpredictable schedules and emotional burnout to flirtation, boundaries, and long-term compatibility.Our guest, Andrew Roy, spent years behind the bar before transitioning into restaurant management. As the host of the Serves You Right podcast, he brings an honest, experienced perspective on why bartenders often struggle in relationships, what partners misunderstand most, and how the job reshapes emotional availability.Follow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@themodernwaiterSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A tax break designed for working Americans… blocked by Republicans? Supporters of Donald Trump are praising the “no tax on tips” provision as a long-overdue win for blue-collar workers—especially those who've seen wages stagnate for decades. But in a shocking twist, South Carolina lawmakers rejected a bill that would have mirrored those federal tax cuts at the state level. Even more surprising? States like California and Michigan have already moved to adopt similar relief. With billions in surplus revenue, why block tax relief for workers who need it most? This episode breaks down the politics, the economics, and the frustration boiling over for everyday taxpayers.

What if the greatest threat to healthcare isn't a broken system — it's a dehumanized one? In this episode of Experiencing Healthcare, Jamie Preston and Your Health CEO Matt Staub wrestle with a deceptively simple idea from Harvard Business School Professor Ryan Buell: service is the business of people helping people. Sparked by Matt's experience at an Athena Health executive leadership forum, this is a conversation about what it truly means to serve — in a world where technology promises to do it faster, cheaper, and at scale. Key topics covered: Why you can never fully take people out of a service industry — and what happens to care quality when you try How ambient listening technology like Mobius is using AI to restore human connection in the exam room, not replace it The ICU nurses who used tough love to get a post-heart-surgery patient walking — and what that story reveals about what genuine service really looks like The "can vs. should" question every healthcare leader must ask before deploying new technology How to show up and serve others with excellence, even on your hardest personal days Healthcare will always evolve — but Matt and Jamie make a compelling case that the human at the center of care is the one thing worth protecting above all else. This one's worth the listen.

✈️ SOFTWARE FOR HOME SERVICE BUSINESS: https://home.works

The restaurant industry has a pay gap that almost everyone argues about but very few people truly understand. Why do servers often make more money than cooks? Is the system unfair, or is there an economic reason behind it?In this episode of The Modern Waiter Podcast, we break down the reality behind restaurant pay structures and explain why front of house and back of house wages work so differently.Many kitchen workers feel the system is unfair because they are the ones creating the product. At the same time, servers often rely on tips and sales performance to earn their income.#restaurantlife #serverlife #chef lifeFollow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@UC29jIbBYXKxWMJBDFklmwHQSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ever feel like restaurant menus are trying a little too hard to impress you? In this podcast episode, we break down the Top 10 menu terms that sound fancy but often don't mean what you think. From “truffle oil” that rarely contains real truffles to “Wagyu” that isn't always the legendary Japanese beef you imagine, we're exposing the marketing language restaurants use to elevate ordinary dishes.Menus today are designed like dating profiles for food. Words like artisanal, handcrafted, small batch, farm-to-table, infused, and house-made can sound premium, but many of them have little regulation or real meaning behind them. As longtime restaurant industry insiders, we're pulling back the curtain on how these terms are used and what they actually mean when you're ordering at a restaurant.Watch until the end and tell us in the comments: what menu word do you think is the biggest scam?Subscribe for weekly restaurant industry stories, tips, and behind-the-scenes insights from the service world.#RestaurantSecrets #FoodMyths #MenuSecrets #restaurantindustry Follow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@themodernwaiterSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Adele Blanton and Elliott Rosenberg join from ‘Waiting’ magazine, a title dedicated to artists in New York’s service industry. Plus: Kade Krichko from travel title ‘Ori’ and Phil Argent from listening-culture platform ‘Tracks & Tales’.See omnystudio.com/listener for privacy information.

Is Gen Z really killing restaurants, bars, and club culture… or are they just changing the game? On this podcast episode, we break down the real-world impact Gen Z is having on the restaurant industry. From drinking less at dinner to ordering more takeout. Their impact even goes deeper, from ditching old-school condiments like ketchup and mayo to demanding Instagrammable dining experiences, the shift is real.#GenZ #RestaurantTrends #foodindustry Follow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@themodernwaiterSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Why some servers do not want black tables. We talk openly about Dining While Black (DWB), how stereotypes are formed, how servers categorize guests of every background, and how poor service can become a self fulfilling prophecy. It is about honesty, lived experience, and the realities servers face on the floor every single shift. From tipping stereotypes and confirmation bias to energy, demeanor, and service expectationsThere's a moment every waiter recognizes instantly. A Black table walks in the door, and suddenly servers start playing the quiet game of “not it.”After 30 years in the restaurant industry, I'm breaking down the stereotype that Black people don't tip, where it comes from, and how confirmation bias and bad service help keep it alive.As a Black waiter, I've worked every type of restaurant and served every type of guest. I've seen how expectations change service, how service changes tips, and how the industry rarely questions the stories it tells itself.#RestaurantLife #ServerLife #HospitalityIndustry #TippingCultureFollow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@themodernwaiterSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

My guest today is Bruce Bryan.  Bruce has written a book called Turning Tables: Everything I Needed to Know About Business I Learned as a Server.  A great premise for a conversation since I credit so much of my marketing skill from my time in night clubs. We talked about a lot of things such as: Empathy, prioritization, and communication Food service as a team sport The humility of a marketer Creating better ads Fixed mind v. Flexible mind ...and, a ton more.  Visit my website at www.DaveWakeman.com Get the 'Talking Tickets' newsletter at https://talkingtickets.substack.com Join our 'Talking Tickets' Slack Channel!   

Service Industry Secrets. Multiple Felonies. Finish Lines.In this episode of I Am Redemption, Shawn Livingston sits down with Brady McNamar to unpack what really happens inside the service industry world… and what it takes to climb out when drugs and alcohol take control. Brady came up in the heart of the nightlife and restaurant scene. Fast money. Long nights. Party culture. Until the consequences caught up. Multiple felonies later, everything changed when the woman in his life drew a line in the sand. That moment became the turning point. Now Brady is a beacon for recovery inside the service industry community in Austin and beyond. Through running, discipline, and community, he rebuilt his life from chaos to clarity.In this conversation we break down: • The truth about nightlife and service industry culture • When partying turns into addiction • Facing felony charges and the fallout • The moment someone refuses to enable you • How running became the foundation of transformation • The power of accountability and community • What it means to be part of I Am RedemptionThis episode is for anyone in the service industry. Anyone battling addiction. Anyone who thinks their past disqualifies them.Your past does not define your future.About I Am Redemption:I Am Redemption is a 501(c)(3) nonprofit founded by Shawn Livingston, building community through fitness, recovery, storytelling, and real accountability. Weekly runs. Men's meetings. Community events. Real conversations. Built Different by Pain. Powered Different by Purpose.

Gen Z is drinking less, but restaurants are not losing money. In fact, many are making more. In part two of our Restaurant Trends to Watch in 2026 series, we break down the sober-curious movement, the rise of low and no alcohol beverages, and why mocktails and non-alcoholic drinks are becoming one of the most profitable menu categories in hospitality.Alcohol consumption in the U.S. is at its lowest level in decades, especially among younger guests. But smart restaurants are pivoting fast by creating intentional mocktail programs, premium non-alcoholic beer offerings, kombuchas, and botanical-forward drinks that feel just as elevated as cocktails.Follow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@themodernwaiterSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

One final day in the 50's before the temps drop back into the 30's & 20's later this week. Today is "Fat Tuesday", so load up on beers & food before Lent begins tomorrow! It's also "National Cabbage Day", and "Random Acts of Kindness Day", so be nice!!! In the news this morning, the latest on the disappearance of Nancy Guthrie, the famous Lovers' Arch in Italy has crumbled into the ocean, and both Robert Duvall and Jesse Jackson have died. In sports, the Badgers are now a ranked team and they play at Ohio State tonight, the Dolphins are cleaning house and have released Tyreek Hill and several other players, the US Women's hockey team beat Sweden yesterday and will play Canada in the Gold medal game on Thursday, and Steph Curry is planning on returning to the 3-point contest in 2027. We let you know what's on TV today/tonight and what's new on DVD for New Release Tuesday. Speaking of the Olympics, we updated the medal count, Elana Meyers Taylor wins gold, an athlete from Norway quit mid-race, Colin Jost tries the bobsled, and a plastic surgeon admits to injecting an Olympic athlete's penis. Check out this guy who made an old-school ice cream truck out of snow and is selling ice cream from the truck & donating the money to a children's hospital. A woman in Virginia donated a portion of her liver to her grandfather, and it's officially Girl Scout Cookie season…and one girl scout just set a record for selling 100,000 boxes! Terrible tragedy in Rhode Island as three people are dead after a shooting at local hockey rink. Grant Bilse of the Wisco Sports Show joined us just after 8am this morning to talk about the upcoming Brewers season. And in today's edition of "Bad News with Happy Music", we had stories about a couple who got married by a funeral director, an idiot who got locked in a van he was trying to steal, a kid who choked on a bottlecap while playing beer pong, a dude in England who destroyed a bunch of airport kiosks, and a couple that bought a couch & found a cat inside.See omnystudio.com/listener for privacy information.

Veteran restaurant servers reveal secrets of the buffet. All-you-can-eat buffets look like the worst business model ever. Fixed price. Unlimited food. One hungry customer could destroy profits in a single night.How do buffets actually survive? All-you-can-eat buffets almost always wins. We reveal psychological tricks and layout manipulation and the biological hacks.Follow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@themodernwaiterSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Restaurant guests who don't read the menu and blame the server are a common occurrence. As servers we absorb confusion over wine, cocktails, and food. In this episode of The Modern Waiter Podcast, we dive into the dumbest, funniest, and most unbelievable complaints we've ever heard as longtime servers. We discuss when it's okay to ask questions vs. when you're just being difficult. Humor, cringe, and real talk from the server's side of the table.#Restaurant #ServerLife #serviceindustry Follow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@themodernwaiterSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Discover why working in a restaurant might be one of the best life lessons you never knew you needed. In this podcast episode, hospitality industry veterans discuss the invaluable skills gained from restaurant work. Learn what separates those who've worked in the industry from those who haven't. Explore real-world examples of restaurant etiquette gone wrong, and find out whether everyone should spend time in hospitality. #Restaurant, #ServerLife, #ServiceIndustryFollow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@themodernwaiterSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this podcast episode, we have Kaela, a returning guest to discuss common customer requests that make servers cringe. As veteran restaurant servers, we dive into what servers hear when customers say these lines. Learn about the nuances of customer requests and how they're often interpreted in the restaurant industry..#Restaurant, #ServerLife, #ServiceIndustry, #Hospitality, #ServerStories #RestaurantComedy Follow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@themodernwaiterMore Info https://www.themodernwaiter.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Discover the 10 AI trends transforming the restaurant industry in 2026. This is the first episode in the series: Restaurant and Hospitality Trends of 2026. Marlon Joseph (The Modern Waiter) and Danny Davila break down how artificial intelligence is reshaping everything from drive-thru ordering to dynamic pricing, inventory management, and even robot chefs in the kitchen. With over 30 years of combined experience in the service industry, we've seen trends come and go, but AI is here to stay. Learn how 82% of restaurants are already using AI technology and what it means for customers, employees, and business owners alike. Follow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@themodernwaiterMore Info https://www.themodernwaiter.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Lance Roberts & Danny Ratliff take your real-time questions directly from our YouTube live chat window, and break down today's most important money, market, investing, and retirement topics. 0:00 - INTRO 0:19 - Big Banks' Earnings & Trading Revenue 4:00 - Markets Decline off All-time Highs 9:05 - Fun with Charts - Understanding Market Dynamics 16:17 - Contributing to Roth in Retirement? 20:27 - SimpleVisor Alerts 21:10 - Determining Percentage of Assets to Own vs Sell 26:15 - Thoughts on Trump Plan to use Retirement Money for Home Purchases 30:01 - You never Own Your House 33:48 - Sartorial Advice from Chat Room 34:50 - Target Allocations & Market Valuations 40:18 - 10% Cap on Credit Card Interest 43:08 - The Problem with Checks to Households & UBI 47:10 - A Candid Critique of the Service Industry 48:18 - Why MasterCard Stock Dropped on CC News 49:33 - The Problem with Crony Capitalism 49:52 - Defense Contractor Stock Buys Hosted by RIA Advisors Chief Investment Strategist, Lance Roberts, CIO, w Senior Investment Advisor, Danny Ratliff, CFP Produced by Brent Clanton, Executive Producer ------- Watch Today's Full Video on our YouTube Channel: https://www.youtube.com/watch?v=jAYfTLVka6w&list=PLVT8LcWPeAugpcGzM8hHyEP11lE87RYPe&index=1 ------- Watch our previous show, "The Economic Reflation Narrative Is Back" here: https://www.youtube.com/watch?v=LT4dfHthMSY&list=PLVT8LcWPeAugpcGzM8hHyEP11lE87RYPe&index=1 -------- The latest installment of our new feature, Before the Bell, "Markets Compress Near All-time Highs," is here: https://www.youtube.com/watch?v=3p7ti6VnJQI&list=PLwNgo56zE4RAbkqxgdj-8GOvjZTp9_Zlz&index=1 ------- REGISTER for our 2026 Economic Summit, "The Future of Digital Assets, Artificial Intelligence, and Investing:" https://www.eventbrite.com/e/2026-ria-economic-summit-tickets-1765951641899?aff=oddtdtcreator ------- Get more info & commentary: https://realinvestm entadvice.com/newsletter/ -------- SUBSCRIBE to The Real Investment Show here: http://www.youtube.com/c/TheRealInvestmentShow -------- Visit our Site: https://www.realinvestmentadvice.com Contact Us: 1-855-RIA-PLAN -------- Subscribe to SimpleVisor: https://www.simplevisor.com/register-new -------- Connect with us on social: https://twitter.com/RealInvAdvice https://twitter.com/LanceRoberts https://www.facebook.com/RealInvestmentAdvice/ https://www.linkedin.com/in/realinvestmentadvice/ #MarketOutlook #StockMarketToday #MarketVolatility #TechnicalAnalysis #RiskManagement #InvestingQuestions #PersonalFinance #RetirementPlanning

Are restaurants and bars secretly refilling liquor bottles? Are they pouring off brand alcohol when you ordered premium? In this week's podcast, we reveal the truth behind shady bar practices like substituting cheaper liquor for top-shelf brands and refilling premium bottles with lower-cost spirits. Is this illegal? We breakdown the red flags, the risks and how you can protect yourself. If you've experienced a suspicious pour or a sketchy bill, share your story in the comments. Support honest businesses and help others stay informed.Disclaimer: This video is for educational purposes and is not legal advice. Laws vary by state/country.#RestaurantScam #BarScam #Liquor #ConsumerProtection #Fraud Follow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@themodernwaiterMore Info https://www.themodernwaiter.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Stress is a part of almost any job. When you are working in a restaurant that stress can feel like a trap. It does not have to control you. This podcast episode will give you fast and practical ways to manage stress in as a restaurant server. Learn how to reset your nervous system in 30 seconds, communicate under pressure, prioritize when everything feels urgent, and keep your mindset steady through rushes, complaints, and curveballs.#ServerLife #RestaurantLife #StressManagement #MentalHealth #ServiceIndustry #Hospitality Follow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@themodernwaiterMore Info https://www.themodernwaiter.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

f you are a server, you know double shifts, rude tables, inconsistent tips creates constant pressure. In this podcast, we break down proven, realistic strategies to avoid burnout in the service industry. You'll learn simple daily systems to protect your energy, set boundaries, and manage stress during rushes. It is important to handle difficult guests without absorbing the negativity, and build a support plan with your team and management.Follow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@themodernwaiterMore Info https://www.themodernwaiter.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this week's episode of Behind Beautiful Things, host Kevin sits down with Jasmin, the Chief Growth Officer at CHOW—a nonprofit dedicated to supporting mental health and overall wellness in the hospitality and service industry. Jasmin opens up about her journey as a chef, the mental health challenges she faced in the kitchen, and how those experiences led her to CHOW's mission of providing community, resources, and real support for hospitality professionals.Together, Kevin and Jasmin dive into the importance of mental health in food service, the impact of shared stories, and why taking therapy seriously has transformed her life and leadership. Jasmin also shares how CHOW is working to reduce burnout, stress, and the unique pressures facing chefs, servers, bartenders, and all industry workers.If you're passionate about hospitality, wellness, or the power of community, you won't want to miss this inspiring conversation. Tune in now!Check out CHOW's website: http://www.chowco.org/ Behind Beautiful Things Website: www.sadtimespodcast.com Follow Behind Beautiful Things on Facebook: https://www.facebook.com/groups/373292146649249Follow Behind Beautiful Things on Instagram: @behindbeautifulthingspodcastLearn more about Kevin's Professional Speaking and Acting at www.kevincrispin.comCheck out Kevin's substack: https://allconviction.substack.com Get your very own “Sad Schwag”: https://www.teepublic.com/stores/hysteria51/albums/253388-sad-times-podcast?ref_id=9022Editorial note: Behind Beautiful Things is committed to sharing various stories from generous guests. The hope is to allow any number of stories to be shared to help people feel less alone and, perhaps, more empathetic. It is important to clarify that the guests' stories, perspectives, and sentiments do not necessarily reflect the views and beliefs of Behind Beautiful Things in any way. Please note that Behind Beautiful Things is in no way a substitute for medical or professional mental health support.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Thinking about leaving the restaurant grind for a 9–5? In this episode of The Modern Waiter Podcast, we sit down with former restaurant pro Mateo Rodríguez, who went from back-of-house and bartending to beverage manager and now works at a bank with true banker's hours. We unpack the real culture shock, lifestyle shifts, money differences, and whether the grass is actually greener outside the service industry.About the show:We've been sharing real talk from the service industry for 7+ years. This is episode 352 as we kick off Season 8. If you've lived the double-shift life, wrestled with weekends and holidays, or wondered whether a corporate role would cage (or free) you, this episode is for you.#RestaurantLife #Hospitality #Bartender #ServerLife #serviceindustry Follow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@themodernwaiterMore Info https://www.themodernwaiter.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The service industry is entering a major correction — and most entrepreneurs have no idea what's coming.Across the country, service prices have skyrocketed while customer satisfaction and perceived value have stayed the same. Haircuts, cleaning services, videography, coaching, design, consulting — almost every service-based business is charging more but delivering the same thing.And now the market is pushing back.Customers are cutting expenses. Jobs are being eliminated. Household budgets are shrinking. Subscriptions are getting canceled. Loyalty no longer exists in this new economy.

Pulling a double shift doesn't have to wreck your energy, mood, or performance. In this podcast, Danny and I share our tips to stay sharp, avoid burnout, and finish strong. Working in hospitality, retail, warehouses, health care, or service jobs you are no stranger to working the double. You'll learn how to front-load recovery, fuel for sustained energy, manage micro-rest breaks, and reset fast afterward so you're not wiped out the next day.Follow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@themodernwaiterMore Info https://www.themodernwaiter.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode, Matt talks about why you are losing to the cheap competitors in your market and how to change it. MARKETING & COACHING https://www.serviceindustrycoach.com

In todays podcast, Danny and I welcome special guest Mateo Rodriguez, former restaurant manager, mixologist, and chef. We combine forces to debate what is the best thanksgiving dinner plate? We continue our holiday food draft tradition by putting the mains, sides, sauces, desserts and drinks in a face off to decide the ultimate holiday plate.Follow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@themodernwaiterMore Info https://www.themodernwaiter.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ever wonder what it's actually like working a holiday a restaurant? Veteran servers with 30 years plus experience discuss what it is like during the chaos; From double-booked reservations to last-minute large parties. Those of you who have ever worked in hospitality will recognize what we reveal behind the curtain.#RestaurantLife #HolidayRush #ServiceIndustry #ServerLife #RestaurantStoriesFollow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@themodernwaiterMore Info https://www.themodernwaiter.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We're looking back at one of our favorite "Andy Richter Call-In Show" episodes this week! Phil Rosenthal (host of “Somebody Feeds Phil” on Netflix and creator of “Everybody Loves Raymond”) joins The Andy Richter Call-In Show this week to talk RESTAURANT & SERVICE INDUSTRY STORIES! In this episode of Andy's weekly SiriusXM radio show, we hear from callers about some of the world's worst customers, dining scams, disgusting kitchens, celebrity restaurants, and one raunchy call that Phil is still recovering from.Want to call in to a future episode? Fill out our Google Form at BIT.LY/CALLANDYRICHTER or dial 855-266-2604.  Tell us your favorite dinner party story or ask a question. This episode previously aired on SiriusXM's Conan O'Brien Radio (ch. 104). If you'd like to hear these episodes in advance, new episodes premiere exclusively for SiriusXM subscribers on Conan O'Brien Radio and the SiriusXM app every Wednesday at 4pm ET/1pm PT. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Gene Slade is the visionary owner of Lead Ninja Inc., a dynamic company specializing in coaching and training for home service businesses and technicians. Gene's journey in the HVAC industry began at just 11 years old, and over the past 33 years, he has become a seasoned veteran. He has owned and grown several HVAC companies to multiple 8-figure revenues, proving his expertise and commitment to the industry.With a deep understanding of sales psychology and a hands-on approach, Gene has empowered countless individuals and businesses to achieve significant growth and success. As a coach and speaker, he captivates audiences with practical insights and actionable strategies, making complex sales concepts accessible and engaging.Gene is not just a business leader; he is a dedicated family man with six boys. His passion for coaching, training, speaking, and transforming the lives of owners and technicians in the service industry is at the heart of everything he does. Gene loves and lives for making a positive impact on the people he works with.Connect with Gene here: https://leadninjasystem.com/Don't forget to register for our FREE LinkedIn Workshop here:https://www.thetimetogrow.com/experts-edge-linkedin-content-that-closes-workshop

The Las Vegas Strip has become very expensive. We stayed on the Las Vegas Strip to discover the deals, budget hacks and happy hours that you may not know about. Can we do an affordable trip to Vegas without missing out on the best parts.Follow Me On Social Media:Instagramhttps://www.instagram.com/themodernwaiterpodcast/TikTokhttps://www.tiktok.com/@themodernwaiterMore Info https://www.themodernwaiter.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

They say Las Vegas is empty… so we went anyway. In this podcast, we reveal our findings on our recent trip to the Las Vegas Strip. What is it really like right now: crowds (or lack of them), hotel vibes, casino floors, restaurant waits, and how it feels to visit today. We'll walk through major spots on the Strip, check out prices and deals. If you're planning a Las Vegas trip soon, this show will offer some perspective. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

If you've ever been slammed on a busy shift, you know what it feels like to be “in the weeds.” In this server training, you'll learn exactly why we get into the weeds and a simple system to stay organized, prioritize constantly, control timing, and recover fast during a rush. Perfect for new servers and veterans who want smoother shifts, higher tips, and lower stress.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.