Rags To Dishes

In this super off topic episode of Rags To Dishes, our hosts find themselves guestless reviewing the events of the year from “The Slap” to Kanye’s downfall and more! Dcot also makes an epic call listing off Rolling Stones Top 100 singers of all time. R2D 2023 coming in stupid hot 😂

Chuck Bucketts joins the crew for episode 71 of R2D as the crew reminisces of their times together at the establishment. Charlie having worked for a number of local establishments found himself at THE establishment and was immediately loved by all except for. “Dirty Charlie” during the recording of this Episode the world cup final was happening so the crew talks Messi for a moment as well as Tim Thomas and other sport figures. Chuck wraps it up talking about his final service industry job at The Stockyard in boston serving Boston Bruins like Tuukka Rask and Matt Gryzleck

In this weeks edition of Rags To Dishes, the crew is joined by Allen Santucci. Allen is the leader of the Rhode Island Surfers Association as well as a former veteran of the industry. From Aunt Carries, to Eddies BBQ truck, to the famed “O-Mist” Tucci here has seen alot of the good, bad and the ugly in this sometimes dreadful industry. The gang talks Coleslaw, Surf etiquette, and Salary Caps alot for this one

Thats right Jerry MF Dennis joins R2D crew for this weeks episode as our hosts try to rack his brain to see if he can remember his past life as a service industry worker at the infamous establishment. JMFD is currently a plumber with a refurbished butthole who at one point was making arguably the best cinnamon rolls in Rhode Island. fittingly episode 69 brings some of the sillier laughs to the table so time to dine once again! 

Joined by Kerri Tallman The Rags To Dishes Podcast crew deliver another tale of the industry, Its ups, downs, and its exploits. After some early gigs in the industry Kerri found herself working for one of the larger players in the Rhode Island restaurant scene. Working at the Oyster Bar she learned of the high speed pace of a busy seafood restaurant and bar as well as the high tip counts at the end of the  week. Still pretty young at the time Kerri feels as if for most of it she was more simply a fly on the wall but the suspicions our host have about the owner of said establishment seem to fit the mold pictured. As one of our greatest comparisons to date comes to light "The Drake of Matunuck" the crew speaks on what is okay and not okay to be doing as the owner or person at the top of a massive business with the people working under you. A few kitchen injury stories and blunders to round out the edges of an edgy episode of R2D! 


Yeaaaaaaa Share like subscribe blah blah blah 

On this weeks edition of The Rags To Dishes Podcast, our hosts are joined by Eric Porter & David Chavez. Two coworkers in the industry with totally different stories behind them. Eric a young JWU grad grill chef who forages his own herbs and berries with a baking background goes on to tell stories from his time at 7 Stars Bakery in Providence. David spent most of his adult life in jail and is has now become a masterclass dishwasher and helping hand in a busy kitchen for the better part of his first 3 years out of prison. The bond between these two and their experiences show true grit of the industry as well as a representation of how everything gels together working in kitchens. 


We 67 episodes in and you still arent sharing us? 

whats up with that LoL

In this weeks edition of R2D... Julie Houtchens & Jordan Shoener join the crew to talk about their experiences in the industry. Julie, (Dietitian #3) worked in a plethora of different environments from a local subway to a german restaurant in NYC where they learned how to make spatzle and stone rats to death. Jordan (an Entertainer) worked at the infamous "Duffys Tavern" in NK where tales of bad kitchen injury and a stereotypical kitchen grindset ensue, as well as the story of the owner truly vulturing off of the corpse of newly closed restaurants to help save a buck for his own business'. Some interesting food takes and laughs as well as a serious recommendation to a secretly elite Rhode Island restaurant? Find out that and more after you share this show with someone you know and post about it and listen and get hyped to buy merch <3 - R2D 

2 Years... 65 Episodes and as of this week predictions hit us with our 20,000th stream on the horizon..... maybe worth a share or subscription or contract ;) 

This week Dan and Max Kick it with no guest to discuss the first ever Rags To Dishes popup.. From a late night prep shift to pre rush anxieties and Dan kicking Max off the line 8 tickets into the night, it was a major success overall! We thank everyone who came out and for everyone who failed miserably and missed out maybe this episode will show clarity to why this was a success and why the next one will not be missable! 


R2D Over & Out 

In this weeks edition friend and neighbor Stephen Chevalier joins the crew to talk about his brief history in the service.  Stephen is the first guest of ours to have mentioned that he worked at Chipotle. He goes on in detail about hooking people up with Guac, becoming a master burrito roller, & the art of trading food for chores. Stephen goes on about working for a big name company as well as a family owned fish market. The real juice comes out when we start talkin fast food and Buc-ees however. Stephen also reveals a dark secret about a category of food that he has completely avoided his entire life. Maybe not as dark a secret as the truth behind the physics of 9/11 but just as juicy as the crew dives into conspiracys and natures sweetest gifts and more on ep 64

In this weeks episode of The Rags To Dishes Podcast, the crew is joined by the ever inspirational Ryan Lopes. Ryan a free thinker and creative director works as a barista as his side hustle and has an amazing perspective on the service industry and how to treat people as a whole. From his humble beginnings of working for the Dean Hotel, and Au Bain Pan on Thayer, Ry learned alot about how to treat people, as well as how to handle an extremely high volume work environment. Ryan blesses us with some serious knowledge as he dissects his time working for Bolt Coffee and balancing his other work. While the crew does have a few laughs about falling down its really about how we get back up. 



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