This is PART 2 of Kevin's conversation with Michael from CP038. They finished their discussion by covering other restaurant topics such as ambiance, specifically noise levels and lighting in restaurants and how they are both challenges and ways to craft ambiance. Michael shares his experience in places that 'Pooled' tips and places that didn't. Finally they talk about wine and BYOB practices, especially in the context of West coast vs East Coast (ie San Francisco vs Boston) fine dining establishments. A shorter but no less fascinating look into the role of Server/Captain in fine dining establishments.