Today's guest has been there, done that with twenty seven years in restaurants. Chef John the Dishwasher joins us for an inspiring chat on how coming up in the kitchen shapes your work ethic.

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Today's episode is a cold shower to shake you out of your St. Patrick's Day stupor!

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Whether it's horse meat, opium noodles, or good old fashioned noro-virus burrito bowls, restaurants are a breeding ground for scandal!

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We talk about the return of private dinners where chefs are carving out new territory by either bringing the restaurant to you or making a beautiful meal happen in an unlikely setting. Joining us is Chef Zach Meloy from Dirt Church Services.

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We go into the history of Dearborn, Michigan: home to the world's largest population of Arab Americans and Muslims outside of the Middle East. It's a rich community with an incredible food scene that Brooke spent several years working in.

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In honor of Valentine's weekend, we want to lay down the cultural and regional norms of getting handsy in bars and restaurants so you don't end up arrested for making out in public.

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Hotel room service: It's just like waiting tables, except the customer is probably naked.

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We are back with an extended conversation about the magic that is a unionized service industry job.

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We invite longtime friend Sumi Folz onto the podcast to discuss how she landed the most coveted service gig working as a unionized banquet server in a 4-star hotel.

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We have a few specials tonight on this latest episode! We are finally discussing why restaurants run specials and how to tell if it's a truly inspired dish or has an expiration date fast approaching.

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