This week on the Oui, Chef podcast, Nicolas and Lucas reflect on their recent shift at a restaurant where they managed to serve more customers and make more money despite working long hours. They delve into the intricacies of running a successful restaurant, including staffing and the unpredictable nature of the business. The two also explore the idea of adding more seafood options to the menu, while highlighting the challenges of balancing labor costs with the need for additional staff. The podcast concludes with a reminder of the significance of open communication between guests and staff to create a memorable dining experience.