Podcasts about service industry

Can you really make $10,000 in one month serving tables? TikTok's (https://www.tiktok.com/@kennyonshift) Kenny Johnson did, and he breaks down exactly how on this episode of the Modern Waiter Podcast.We sat down with Kenny Johnson, the Philly-based server and TikTok creator who teaches servers how to hit $5K and $10K months. We get into the real strategies behind his $10K month, why most servers stay broke, and what you can change on your next shift.You will learn why you should stop asking to be cut, why doubling Friday, Saturday and Sunday is non-negotiable, how transition tables during doubles make easy money.Have you hit a $10K month serving? What was your best month?Follow Kenny Johnson on TikTok: https://www.tiktok.com/@kennyonshiftFollow 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.

Every restaurant has them. From the Rockstar Server who never misses a dessert upsell to the Burned Out Manager who mentally quit two years ago, we break down every type of restaurant worker you've ever worked with or been served by. #serverlife #restaurantlifeWorking in a restaurant means navigating a cast of characters unlike any other industry. Which archetype are you? Which one is hardest to work with? We will answer that in the next show.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.

Are restaurant credit card fees actually legal? Learn why these charges are appearing on your bill and where the money goes.More restaurants are adding extra costs to checks, often labeling them as credit card processing fees. If you have noticed these charges popping up over the last five years, you are not alone. In this episode, we get into why restaurants started charging credit card processing fees instead of just raising menu prices, which states like Connecticut and Massachusetts ban it outright, what Florida actually requires for disclosure, and why we believe this fee is going to change how people use credit cards altogether.#CreditCardFee #ServerLife #RestaurantLifeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

These three things can help restaurant servers prepare for tax season. Just a little effort throughout the year can make filing your taxes a breeze. Waiters have in inconsistent income. Worse yet the hourly rate is so low it makes tax withholdings a nightmare. Not Financial Advice. I am sharing the things that I do that takes away the surprise of if you owe taxes at the end of the year or not. Most servers don't know how to file taxes as a server correctly, and it's costing them hundreds (or thousands) of dollars every April. In this episode, we break down the 3 biggest tax mistakes tipped workers makeWe had Barbara Sloan, author of Tipped Finance on our podcast several years ago. I recommend her book which is geared to restaurant and other tipped workers. https://www.tippedfinance.com/Get your free budget guide for Restaurant Servers https://www.themodernwaiter.com/freebieFollow 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.

Budgeting with irregular income is one of the biggest financial challenges in the service industry. In this podcast episode, we break down a practical 7-step system built for servers, bartenders, and anyone whose paycheck changes every week.#BudgetingTips #ServerLife #PersonalFinance #SavingMoneyGet Your Free Budget Guide: https://www.themodernwaiter.com/freebieFollow The Modern Waiter Podcast:Instagram https://www.instagram.com/themodernwaiterpodcast/TikTok https://www.tiktok.com/@UC29jIbBYXKxWMJBDFklmwHQ Subscribe for weekly episodes on server life, restaurant industry insights, and money tips for tipped workers.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Made $1,000 last week but still feel broke as a server? These three money mistakes that keep servers and bartenders struggling, especially during slow season.Restaurant workers often deal with fluctuating income, lifestyle inflation, late-night spending, shift drinks, and the easy-come, easy-go mindset. Making good tips is only part of the equation. The bigger question is whether your money is still working for you after the busy season ends.Subscribe to The Modern Waiter Podcast for honest conversations about server life, restaurant culture, money, and the hospitality industry. Let us know in the comments: What is the biggest money leak in your life right now?This Podcast is for educational and entertainment purposes and is not individualized financial advice.#ServerLife #ServerMoney #Budgeting #PersonalFinance #HospitalitySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Cory DLG and Little Brother Nico talk movies, uppity award ceremonies and tipping and the service industry.

Are you tired of relying solely on tips to survive? In this episode of The Modern Waiter Podcast, we are breaking down the absolute best side hustles for servers that actually pay well and fit perfectly around a fluctuating restaurant schedule and inconsistent pay.As restaurant workers, we already have elite skills in multitasking, customer service, and upselling. It's time to leverage those skills outside of your regular shifts to build an extra stream of income, pay off debt, or escape the golden handcuffs of the service industry. Here are high-paying gig economy secrets to leveraging your hospitality knowledge for freelance income that earns you $50+ an hour. #SideHustle #ServerLife #MakeMoneyOnline See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on “Talk About Las Vegas With Ira,” Ira welcomes Dana June, founder of How 2 Cocktale and author of "How 2 Cocktale: A Money Manifesto for the Service Industry." After more than a decade as a cocktail waitress, Dana experienced a life-changing realization during the COVID shutdown: thousands of hardworking service industry professionals know how to earn money—but few have ever been taught how to keep it, grow it, or build lasting wealth.

When you work in a restaurant, everyone says "get a real job." But what if the real job pays less per hour?We ran the full hourly math on a server's income vs a corporate 9-5 job, and the numbers will change how you think about your career.Subscribe to The Modern Waiter Podcast for more real talk about server life, restaurant industry insights, and the financial side of the front of house.#serverlife #restaurantworker #restaurantindustrySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Servers deal with more than carrying plates. In this episode of The Modern Waiter Podcast, we break down what actually makes this job brutal after 30+ years in the industry. The physical toll, the mental exhaustion of staying "on".New episodes every week.#RestaurantServer #WaitstaffLife #HospitalityIndustryFollow 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.

Text me!One thing that I feel strongly about is this: Every Single Person should be required to work in the service industry and wait tables at some point in their careers. For me, that was in my late teens and early twenties and gosh I learned so much. In today's episode, I'm breaking down my 4 major takeaways and skills that I learned that I was able to use in my corporate roles and now in entrepreneurship. Support the showLINKS TO FREEBIES BELOW: WEEKLY NEWSLETTER where I share all the tips and tricks on how to grow organically online HERE If you are interested in sponsoring the show, send me a DMABOUT THE HOST: Former Executive Recruiter turned Digital Marketing Expert & Entrepreneur.  I'm here to show you that you can do it too! I help small business owners to start, grow and scale their personal brand and business online through social media. In 2021 I launched ChilledVino, my patented wine product and in 2023 I launched The Caroline Pennington Show Podcast and in 2025 I launched my Digital Marketing Agency called CPM. I live in South Carolina with my husband Gary and 2 Weimrarners, Zena & Zara. This podcast is a supportive and inclusive community where I interview and bring women together that are fellow entrepreneurs and workplace experts. We believe in sharing our stories, unpacking exactly how we did it and talking through the mindset shifts needed to achieve great things.Let's connect further!!LinkedIn HERE IG @cpennington55 FB HEREChilledVino HERE

Ilai, Tamz, Kyle & Dalton talk about dating coworkers/customers Ilai's Instagram: https://www.instagram.com/ilaiset19Tamz's Instagram: https://www.instagram.com/t4ms3nKyle's Instagram: https://www.instagram.com/khallsbrawlDalton's Instagram: https://www.instagram.com/daltoncressThe 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

Send us Fan MailThis week on Talking Pools, Rudy sits down with Carrie Dibrell, publisher of Service Industry News, for an in-depth conversation about the state of the swimming pool service industry, why education matters more than ever, and the responsibility pool professionals carry every single day. The discussion begins with an update on the ongoing issues surrounding the Lincoln Memorial Reflecting Pool, including statements from both Rhino Linings and Atlantic Industrial Coatings regarding the localized coating failures. Rudy explains the technical questions that remain unanswered, particularly surrounding manufacturer recoat windows and surface preparation, before shifting the conversation back to the professionals who keep pools operating safely every day. Carrie shares the remarkable story behind Service Industry News' annual Homeowner Water Safety & Drowning Prevention Edition, a publication specifically designed for service technicians to pass along to their customers. What began as a challenge issued by the National Drowning Prevention Alliance has grown into one of the industry's most effective public education tools. Together, Rudy and Carrie discuss how pool professionals can become the bridge between technical service and homeowner safety while also creating additional value for their businesses. The conversation explores some of today's biggest challenges facing service companies, including homeowners purchasing equipment online and expecting professionals to install it, declining profit margins, technician retention, employee training, and the increasing need for affordable education for new technicians. Carrie explains why Service Industry News has remained focused on the service technician for nearly four decades and why education continues to be the number one reason readers engage with trade publications. Rudy and Carrie also dive into: The changing role of trade publications in a digital world  Why technician education is the industry's greatest investment  Electrical safety and the need for more service-specific training  Pool chemical incidents and preventing feeder accidents  Why every service professional should understand their legal responsibilities  The growing concerns surrounding Airbnb and short-term rental pools  Swimply pools and commercial pool regulation  Industry myths that refuse to die—including acid columns, cyanuric acid, phosphates, and black algae  Why chloramines remain one of the most misunderstood subjects in swimming pool chemistry  The importance of testing beyond just free chlorine and pH  Why continual education is essential as science evolves As always, Rudy mixes technical discussion with humor, industry commentary, and a healthy dose of Gen X sarcasm while reminding listeners that behind every clean, safe swimming pool is a dedicated service professional whose work often goes unnoticed. In This Episode Reflecting Pool coating update  Rhino Linings and Atlantic Industrial Coatings statements  Service Industry News' drowning prevention initiative  Educating homeowners about pool safety  Technician training and workforce development  The challenge of online equipment sales  Electrical safety for pool professionals  Chemical feeder failures and liability  Airbnb and Swimply pool safety  Pool industry myths vs. modern science  Chloramines and indoor pool air quality  Why education remains the industry's greatest asset Resources MentionedService Industry News – Free subscription for pool service professionals  Homeowner Drowning Prevention Special Edition  Lincoln Memorial Reflecting Pool rehabilitation discussion  Pool service education and technician safety initiatives Connect with Talking Pools

Ever feel like restaurant service is a total gamble? In this podcast episode, we reveal a game-changing sercvice industry secret that completely alters how servers treat you: Pre-Tipping.As veteran waiters working in the real world, we discuss the psychological shift that happens when a customer slides an upfront tip to establish a rapport and set expectations right from the start. We break down exactly when you should deploy this strategy. #TippingCulture #WaiterSecrets #RestaurantService #ServerLifeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Don't get to the end of this year wishing you had taken action to change your business and your life.Click here to schedule a free discovery call for your business: https://geni.us/IFORABEDon't miss an upcoming event with The Institute: https://geni.us/InstituteEvents2026Shop-Ware gives you the tools to provide your shop with everything needed to become optimally profitable.Click here to schedule a free demo: https://info.shop-ware.com/profitabilityTransform your shop's marketing with the best in the automotive industry, Shop Marketing Pros!Get a free audit of your shop's current marketing by clicking here: https://geni.us/ShopMarketingProsShop owners, are you ready to simplify your business operations? Meet 360 Payments, your one-stop solution for effortless payment processing.Imagine this—no more juggling receipts, staplers, or endless paperwork. With 360 Payments, you get everything integrated into a single, sleek digital platform.Simplify payments. Streamline operations. Check out 360payments.com today!In this episode, Cecil Bullard and Wayne Marshall discuss the challenges facing the automotive industry today. They examine the complexities and controversies surrounding technician licensing and certification, highlighting the need for industry-wide standards. The conversation also addresses the importance of financial literacy and measurable productivity in running a successful shop.00:00 Debating dealership licensing issues10:17 Balancing employee pay and motivation13:05 Building Employee Loyalty18:33 Improving employee wages and management23:01 Business fundamentals and financial ratios29:03 Planning an Exit Strategy35:00 Chris Enright on industry frustration41:01 Need for sophisticated testing46:14 Importance of unique selling proposition51:13 Importance of inclusivity and differentiation54:12 Challenges with membership relevance01:03:44 Young talent and enthusiasm01:04:15 Recruiting a young car enthusiast

In Episode 306 of the Pool Nation Podcast - The Pool Nation Awards are officially back, and nominations are now open! In this episode , Edgar and John "JJ Flawless" dive deep into the story behind the Pool Nation Awards, why recognizing pool professionals matters, and how these awards have become one of the most anticipated celebrations in the swimming pool industry. The guys break down the 2026 award categories, discuss recent changes based on pool pro feedback, explain the nomination and voting process, and share what it takes to stand out as a nominee. They also reflect on the origins of the awards, the legacy of Bob Lowry, the importance of celebrating industry leaders while they're still with us, and why the Pool Nation community continues to elevate the swimming pool industry year after year. Plus, Edgar and John tease a major industry announcement coming August 7 that they believe will be a game-changer for pool professionals nationwide. Whether you're a pool service professional, builder, retailer, trainer, manufacturer, distributor, or industry leader, this episode is packed with insight, inspiration, and a reminder of why community matters.

Are restaurant hospitality standards quietly killing your bottom line? There is a real financial and emotional cost of running a hospitality-first restaurant. Hospitality and profitability must find a balance to keep great restaurants alive.Subscribe for new episodes every week and share this with anyone in the food and beverage 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.

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 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.

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.

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.

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.