Matt and Tomas are back for another bi-weekly instalment of industry feelings, thoughts of new business owners, younger generations of cooks and cookbook talk. With special guest Jon Klip. 
 
Comments or Concerns: meatballthoughts@gmail.com or @meatballthoughts on IG

Matt and Tomas are back for another bi-weekly instalment of industry feelings, thoughts of new business owners, younger generations of cooks and cookbook talk. With special guest Jon Klip. Comments or Concerns: meatballthoughts@gmail.com or @meatballthoughts on IG

Matt and Tomas are back for another bi-weekly instalment of industry feelings, thoughts of new business owners, younger generations of cooks and cookbook talk. With special guest Jon Klip.&nbsp;
 
Comments or Concerns: meatballthoughts@gmail.com or @meatballthoughts on IG&nbsp;

53. Affinity Fish pre-construction

Welcome to Post Service, the podcast that lets you in on the conversations usually reserved for hospitality workers only. Chefs, servers, bartenders, sommeliers and even the shitty customers are all a part of the conversation. So lets talk openly! 

Feedback can be directed to postservicepod@gmail.com or on Instagram @postservicepod

Society & Culture

Welcome to Post Service, the podcast that lets you in on the conversations usually reserved for hospitality workers only. Chefs, servers, bartenders, sommeliers and even the shitty customers are all a part of the conversation. So lets talk openly! Feedback can be directed to postservicepod@gmail.com or on Instagram @postservicepod

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53. Affinity Fish pre-construction

53. Affinity Fish pre-construction