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Order up! In this episode of You're Not Special, Erin Loman Jeck and Dr. Sizzle sink their teeth into Season 3 of The Bear—the season of chaos, cracked egos, and Carmy's iron-fisted "non-negotiables."
We dish on:
Servers quitting en masse and the eternal battle of front vs. back of house dysfunction.
Carmy's descent into menu madness—changing dishes daily, banning repeat ingredients, and blowing $12K on butter like it's Monopoly money.
Richie's emotional rollercoaster: ex-wife's wedding invite, yelling matches, and moments of accidental wisdom.
Sydney's indecision and panic spirals—does she even want to be there?
The sandwich window that somehow keeps the lights on while fine dining bleeds cash.
Why Uncle Jimmy's mobster math might make more sense than Carmy's culinary dreams.
And those "non-negotiables": pressed shirts, hygiene checks, no surprises, no fun… oh, and you're not special.
It's loud, it's messy, it's too real. Season 3 proves that running a Michelin-level restaurant isn't just about plating perfection—it's about surviving the mental breakdowns behind the line.
By Erin Loman Jeck and Dr. SizzleOrder up! In this episode of You're Not Special, Erin Loman Jeck and Dr. Sizzle sink their teeth into Season 3 of The Bear—the season of chaos, cracked egos, and Carmy's iron-fisted "non-negotiables."
We dish on:
Servers quitting en masse and the eternal battle of front vs. back of house dysfunction.
Carmy's descent into menu madness—changing dishes daily, banning repeat ingredients, and blowing $12K on butter like it's Monopoly money.
Richie's emotional rollercoaster: ex-wife's wedding invite, yelling matches, and moments of accidental wisdom.
Sydney's indecision and panic spirals—does she even want to be there?
The sandwich window that somehow keeps the lights on while fine dining bleeds cash.
Why Uncle Jimmy's mobster math might make more sense than Carmy's culinary dreams.
And those "non-negotiables": pressed shirts, hygiene checks, no surprises, no fun… oh, and you're not special.
It's loud, it's messy, it's too real. Season 3 proves that running a Michelin-level restaurant isn't just about plating perfection—it's about surviving the mental breakdowns behind the line.