Explorez tous les épisodes du podcast Side Work Podcast

It's definitely iced coffee weather but before we were flying high on nitro brews, a simple and iconic diner invention revolutionized the way we drink coffee.

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It's known as Midwestern meth, and is the condiment most likely to give servers nightmares. We explore the history of this divisive dressing!

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Today we kick things off with some disturbing headlines and then the show devolves from there into the sad state of restaurant survival in California.

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Today we explore one of the most notorious restaurant positions that exists to please the rich and famous: the maitre d'.

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People have been abuzz for soda water since the 17th Century. In today's episode we trace the evolution it from bubbling mineral wells to the hardest working employee in the service industry: the soda gun.

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Your feet are worth it! Today, we discuss the origin and evolution of the work safe, OSHA approved non-slip shoe.

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Throughout history, children were rarely seen or welcomed in restaurants or had menus that catered to them but now kid themed eateries are a full blown industry.

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Man's best friend, and a restaurant's source of confusion and controversy, dogs are everywhere these days despite clear laws and health regulations.

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Enjoy an episode from our bonus series Add-Ons where we do mini episodes about the tools of the restaurant trade! No server look is complete without an apron holding you, your pens, lighters, and foil wine caps together!

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Today we get into the forward thinking future of food trucks as we continue our chat with Chef John the Dishwasher!

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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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Today's episode is heavy on headlines and ends with some restaurant resolutions we all need to talk about in upcoming episodes! Happy 2024!

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Now we ALL have Covid. So let's drop the check on 2023 and enjoy a re-fire of an episode of Add-Ons allllll about the way we deliver the damage at the end of a meal.

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Today we look at bars, restaurants and even casinos that celebrate the holidays all year!

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Today we get into the juicy stories and work hazards that can come with a flight attendant's profession.

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Today we discuss the history and multi-tasking career responsibilities of flight attendants!

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The team done got Covid. So we want to share one of our favorite episodes of Add-Ons that is short and sweet. We will be back with new shows next week.

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Let's just say, the name "Big Friday" didn't stick.

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Something about November that makes us go back to talking about our sister industry: retail! We take it back to the nineties with Brooke's former coworker MJ joining to talk about running a record store at the tender age of twenty.

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Today we discuss the obvious benefits of going viral as well as the ugly downside of Tik Tok-ers descending upon your restaurant.

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How ya like them apples? To celebrate 200, we called in Food & Wine writer, pub owner, & cider maker Mike Pomranz to whisper tales of fermentation into Andrea's ear.

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Today's episode kicks off with a creepy AF ghost story, table side flambee terror and the twisted history of America's most dangerous bars and patrons.

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It's time for our annual celebration of all things spooky in the service industry world. Grumpy ghost patrons, vengeful vixens and our own home state haunts!

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To kick off spooky season, we talk about a restaurant's most feared boogeyman : The Health Inspector! This clinical and important job keeps the public safe while striking fear in the hearts of murky buckets of water everywhere.

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We discuss the movement toward raising the tipped minimum wage for servers being raised to the standard minimum wage with Eater Chicago writer Renee Hickman.

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Today we discuss the contentious and criminalized world of street vendors who only want to make an honest living while enriching the culinary landscape with bomb ass food.

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Author, comedian, actor, podcaster, and Food Network host Dan Ahdoot joins us today to discuss all things service related! Pet peeves were aired! Problems were solved! We learn Farsi!

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While society hurtles toward a cashless swiveling iPad future, we explore the importance and equity of accepting cash and the benefits of putting it front and center in the restaurant industry.

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Whether it's a simple request or a customer who tries to create their own dish, substitutions can throw the whole restaurant into chaos.

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Remember when you could order a slice of pie and blow cigarette smoke into a baby's face? Those were the glory days of smoking in restaurants and today we dive into the once en vogue fad of ordering a steak and cigar to the full on ban of cancer sticks in and around dining and drinking establishments.

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In this week's episode, we went there. "There" being Andrea's eternal flame and former red sauce chain restaurant employer: Buca di Beppo. We discuss the history and culture of this tacky and tasty family style restaurant after dining in at the Pasadena, CA franchise. Feelings were felt! Opinions were formed. Spumante was spilled.

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Today we discuss how to fundraise for Maui, bread conspiracy theorists, Dunkin Donuts entering the hard seltzer chat, and our topic of the day: Server Burnout.

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Today we discuss more headlines involving fast food workers fighting for their rights, child bartenders, and how as a server you might want to know a tiny bit of ASL.

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We're back and still battling heartburn from the biggest pitcher of margarita known to man, discuss the hot-strike summer, and thanks to your Server Submitted Stories, get to shame a parmesan thief and much more!

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We go way back to our first collab with Last Podcast on the Left host Henry Zebrowski!

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The month of October is now as commercialized and busy as December, creating a slew of seasonal jobs and ways to make extra bling while you get your spooky on!

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Today, we really get into what getting hooked up at a bar or restaurant consists of. We discuss how one might achieve freebies or buy backs by being a good customer, and when and what we do in the service industry when we like you, or need to right a wrong with a free dessert or app. Oops!

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After a much needed break, Brooke and Andrea have clocked back in! Today we read your stories and discuss some headlines that happened while we were napping in the coat room.

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Splash! We wanted to send you into the summer with wet and wild vibes until we return. Stay sweet and have the BEST SUMMER EVER.

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Brandie Posey, Host of Lady to Lady on Exactly Right Network joins us to discuss crab pretzels, Chili's Rita Robot, and getting sat with a 91-top in today's latest episode of Side Work Podcast!

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California has to cram for an exam, Hilton is training servers to be professional portrait takers for customers, maternity leave is a mess for service workers and then we speak with "The Gooch" aka, Chef Ty Hess based out of Salt Lake City, Utah!

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