Restaurant Punk

184 Episodes

1. Drinking and Dining: Getting Too Buzzed At A BYOB

   Published: 8/17/2023
2. Unified or Unique: How Should Uniforms Be Selected?

   Published: 8/15/2023
3. Networking & Name-Dropping: It’s All About Who You Know

   Published: 8/10/2023
4. Food for Thought: Ranking Atmosphere, Service, and Food

   Published: 8/8/2023
5. Kara Restaurant Rules: DDD (Don’t. Do. Diners.)

   Published: 8/3/2023
6. Mental Health: Suck It Up or Take A Sick Day?

   Published: 8/1/2023
7. On A Budget or Big Ballin’: Tap, Still, or Sparkling?

   Published: 7/28/2023
8. Popular vs Profitable: The Reality of Running a Restaurant

   Published: 7/26/2023
9. Getting Insulted by Guests: Managing Relationships With Mean Customers

   Published: 7/20/2023
10. Mistakes Will Be Made: How to Handle Hot Heads in the Kitchen

    Published: 7/18/2023
11. Stop & Smell The Roses: Should Restaurants Use Fresh or Fake Flowers?

    Published: 7/13/2023
12. Instant Gratification and Online Ordering: Have We Lost The Art of Hospitality?

    Published: 7/11/2023
13. Respecting The Chain of Command: Can You Learn From Someone Less Qualified?

    Published: 7/6/2023
14. Side Work and Sanitation: There’s Always Something To Do In A Restaurant

    Published: 7/4/2023
15. No Money in the Bank: What’s the Difference Between “Broke” and “Poor”

    Published: 6/29/2023
16. Losing a Legend: Why Really Great Restaurants Go Out of Business

    Published: 6/27/2023
17. Restaurant Reality Check: Why Aren’t More Women in the Kitchen?

    Published: 6/22/2023
18. New Kid on the Block: Restaurant Rookies

    Published: 6/21/2023
19. Knife Skills: Cutting Corners in the Kitchen

    Published: 6/15/2023
20. Call Me, Maybe: How to Answer a Restaurant Phone

    Published: 6/13/2023