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Restaurant Punk
When you work in the restaurant industry, sometimes you just need to cut the s*** and get a little toasted so that you can spill the tea and shake off that saltiness. Simply stated - sometimes you need to flip the f*** out! Cut through the noise and tune in to hear hilarious anecdotes, humbling advice on how to create a hospitality business that doesn't suck, and whatever the hell else we come up with after decades in the industry.
Episodes
195 episodes
Debunking Restaurant Myths: The Guest Isn’t Always Right
How far should you go to keep a guest happy?In this episode of Restaurant Punk, Nikos, Liz, and Yanni get brutally honest about guest entitlement, the myth of “the customer is always right,” and why one table can cause all the dra...
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18:13
Reservation Roulette: Accepting Walk-Ins and Accommodating Special Requests
How far should you go to accommodate a guest?This episode of Restaurant Punk dives into the realities and ridiculousness of the hospitality world. Niko, Liz, and Yanni serve up unfiltered opinions on guest entitlement, ta...
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16:01
Celebrity Chef or Camera Cook?: Are Food Network Hosts Frauds?
What makes someone a real chef—and who’s just playing one on TV?In this episode of Restaurant Punk, we tackle the big personalities and even bigger questions behind food entertainment. From Gordon Ramsay and Bobby Flay ...
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11:25
The Critiquing Curse: Why Restaurateurs Thinks They’re Always Right
In this episode of Restaurant Punk, we’re calling out the elephant in the dining room: why does every restaurateur think they know better?From ketchup bottles to reservation apps, we get real about the egos, unsolicited advice, ...
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13:51
When Should A Server Be Promoted? Restaurant Leadership, Maturity & Friendships at Work
What makes someone ready to step into a leadership role in the restaurant industry? In this unfiltered episode of Restaurant Punk, we talk promotions, maturity, and the messy middle ground between being a coworker and becoming a boss.<...
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13:19
How to Train Your Servers: Can You Teach People-Skills in Hospitality?
In this wild ride of an episode, the Restaurant Punk crew goes from glucose tests and beard nets to a serious debate: Can you teach anyone how to serve in a restaurant?We’re talking real-world ...
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14:00
Restaurant Survival 101: How to Handle Coworkers Who Overshare
Ever worked a shift where a coworker turned the floor into their personal therapy session? In this episode of Restaurant Punk, we dive into one of the service industry’s biggest pet peeves: oversharing at work.From emotional mel...
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15:36
Serving Drama: When Restaurant Employees Overshare With Customers
In this episode of Restaurant Punk, the crew dives into the all-too-common workplace dilemma: when personal problems spill into professional spaces. From baristas unloading their life stories at the counter to coworkers turning the flo...
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13:43
"Here’s Your F*@*!ng Hot Dog!" | When Restaurant Workers Finally Snap
Every restaurant worker has that one story—the moment you just couldn’t take it anymore. In this episode of Restaurant Punk, we get real about what happens when patience runs out and the hospitality mask slips.From shouting over...
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14:50
Honey, I’m Home: Who Is Head Chef in a Restaurant Household?
What happens when restaurant pros head home for dinner? In this episode of Restaurant Punk, we’re serving up real talk about life beyond the kitchen line—from first-date meals to who really handles the home cooking when you're in the i...
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11:36
Restaurant Creativity: Should the Front of House Staff Have Any Say?
In this episode of Restaurant Punk, the team dives into a hot-button topic in the hospitality world: How much creative freedom do front-of-house staff actually have?From table settings and service styles to guest int...
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9:43
Seat Yourself Sh!t Shows: Restaurant Rants from the Host Stand
Ever had a guest just waltz in and seat themselves—then wonder why no one shows up with a menu? In this chaotic and hilarious episode of Restaurant Punk, the crew dives deep into one of the most frustrating front-of-house challenges: guests who...
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10:16
From Chaos to Clarity: Why Team Meetings Matter in Restaurants
In this episode of Restaurant Punk, the crew dives deep into the art (and chaos) of staff meetings in the restaurant world. From one-on-one convos to full-house team huddles, they debate what works, what doesn't, and how communication can make—...
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11:52
Halloween Hijinks & Holiday Dress Codes: How Far Is Too Far?
In this episode of Restaurant Punk, we dive headfirst into the debate over staff dressing up for holidays like Halloween and Christmas. Is a cat nose cute or cringe? Do full-blown costumes kill the vibe or bring the fun? And when does a festive...
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12:23
The Customer Isn’t Always Right: Real Talk from the Restaurant Floor
Welcome back to Restaurant Punk! In this episode, the team addresses the age-old question: Is the customer really always right? Spoiler alert—not always. From customers sending back delicious dishes to navigating food allergies and menu expecta...
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16:49
Why We Hide in Our Cars Before Work | The Unspoken Truth About Restaurant Burnout
Ever sit in your car dreading walking into work? You're not alone. In this episode of Restaurant Punk, the crew gets real about workplace anxiety, burnout, and those all-too-relatable moments of hiding out before a shift—whether it's i...
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14:30
Kitchen Gadgets We Love (and Hate): Reporting from the NEW Restaurant Punk Studio
Welcome to the brand-new Restaurant Punk studio! 🎉 We're kicking things off with a spicy, unscripted episode all about the kitchen gadgets we love, hate, and never want to clean again.From the ever-divisive KitchenAid m...
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10:23
Working Overtime: What is the Standard Work Schedule in Restaurants?
Some corporate workplaces are moving to four-day work weeks, and many offices offer hybrid work-from-home options, but in hospitality, you almost always must report for in-person duty. Nick, Liz, and George are discussing the impacts of working...
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13:52
Expanding Your Empire: The Pros and Cons of Operating Multiple Businesses
Owning and executing one business concept well is hard work, but what happens when you expand into multiple entrepreneurial endeavors? Noelle, Peter, and George are pulling from their own experiences attempting to run two or more businesses at ...
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13:17
Ice, Ice Baby: Choosing the Right Ice Maker for your Business
Some people like room-temperature water, but most prefer cold beverages when dining out, especially in the hotter months. So, when developing your business plan, a well-functioning ice machine is one of the most important (and overlooked) neces...
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14:41
Dining Room Divas: How to Manage Prima Donna Personalities in the Workplace
A positive company culture is critical to creating an enjoyable customer experience in restaurants, casinos, hotels, and other hospitality-centric venues. So, when one or more employees exhibit Prima donna behavior, how should you handle it as ...
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12:10
When the Line Cook Walks Out: Handling a HR Crisis as a Restaurant Owner
Picture this: it's the middle of the busiest shift of the summer, and your line cook walks out at 7pm. What are some effective strategies for managing a restaurant during a staffing crisis? Peter, George, and Nick are sharing their experiences ...
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11:33
Hospitality ‘Honey Do Lists’: How to Maintain Cleanliness Standards in Your Restaurant
A dirty secret of the restaurant industry is that no matter what, someone has to deal with all of the trash that accumulates. So, as a business owner, how do you always ensure that every part of your restaurant is ‘camera-ready’? Nick, Noelle, ...
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13:32
Love in this Club: Balancing Being Life Partners & Business Partners
Do couples that work together stay together? Nikos puts Peter and Noelle in the hot seat to answer questions about how lovers manage their lives when both work and home are intertwined. Tune in for their answers to questions, including:...
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14:17
Polishing Faux Pas: When Should You Shine Restaurant Serveware?
Few things gross a customer out more than finding lipstick or fingerprints lingering on their glassware. So, as a restaurant owner, what practices should you implement to ensure this faux pas never happens? Nick, George, and Liz are answering q...
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13:52
