Restaurant SCAMS EXPOSED?! GANGSTER Dad & Little People? SYWGF Podcast EP 1

[@IrishWeegee]

1:08:47 I CANNOT BELIEVE he fell for that, goddamnit 😂

[@kengaff51]

I love love love the "behind the scenes of the restaurant industry" segments. They are by far my fav! I surprisingly learn a lot while being thoroughly entertained. Thanks guys!

[@SYWGFpodcast]

🤘

[@nighttempest7163]

1:25:20 Bobby Flay. 1:25:41 Rachael Ray. My educated guess lol.

[@alexgrace6969]

My guess too

[@TheKAlltop]

I thought Bobby Flay and Anne Burrell

[@Maiasatara]

@@TheKAlltop Same

[@wiltchamberlain9920]

I know you both love the Jocko guy, but damn, he feels to me like the epitome of, “easier said than done.” I have only watched him here on the podcast, but man, I have no desire to see more. It’s just one of those things like, it ignores all possible context in someone’s life. Like, yeah, it’s good to try and do stuff, but it’s never nearly as easy as just, “just start everything right now no matter what!”

[@elderrusty541]

So the dude was a navy seal, so he’s got that military mindset of “no excuses, get this shit done yesterday”

[@SorvahrSpahr]

I would love a few deep dives into a few topics: -the scams you think the average person can learn to dodge in restaurants -your favourite, and maybe less favourite, things about the industry -not a deep dive, but more cooking videos where you teach us how to make some cool dishes that most home-cooks of any skill level could accomplish (if you have good tips for baking that'd rock cause I SUCK at making sweets xD)

[@austinbizar]

"Some of the best restaurants in the world are in England" "What food do they serve?" "French..."

[@TheCyberBOMB]

I enjoy the fact that I learn something every time I watch. They get me to relate to these professional chefs as an average person. I laugh and am happier after the episode ends. This should be the goal for everyone.

[@SYWGFpodcast]

❤️

[@catherinejones5807]

It always amazes me how people misconstrue the economics of the restaurant industry. When I took accounting classes some 40 years ago (yes, I’m in Chef Paul’s generation.😂), we were taught that the restaurant industry has one of the highest rates of bankruptcies and business failures of all industries. Also that restaurants in general have very slim profit margins. As a result, there isn’t much of a cash buffer against mistakes, bad judgment, bad luck, etc. It’s always been very difficult to succeed in the restaurant industry. That being said, I do think the tipping culture in this country has gotten out of hand. I remember when 15% tips were the baseline for wait staff, 20% tips were for extraordinary good service, and 10% tips were for bad service. Nowadays it seems that wait staff are expecting 20% tips as baseline, 25% tips for good service, etc. Additionally, services which were not traditionally part of the tipping culture are out there with the tip jars expecting a handout (for example tip jars on the counters at fast food restaurants). No other country seems to have as outrageous and extreme a tipping culture as we have in the USA. I would much rather pay more up front for the food, and have the wait staff be paid a higher base wage (minimum plus) and have lower tipping percentages, than to pay ever higher tipping percentages (where does it end?) in our current tipping culture. With the higher cost of food and higher cost of labor resulting in already much higher menu prices, how can a 5% increase in the tipping baseline percentage be justified? It’s this sort of thing that has made me not go out to restaurants and utilize other services where tipping is expected nearly as much as I used to. I’m sure I’m not the only person who feels this way. It’s sad for everyone all around.

[@INoahGuy914]

I knew it was a fart right away! I don’t know how he got you 😂😂 come on man, that was to easy! lol

[@NinjAsylum]

1:01:15 You should also clarify that the server is supposed to 'tell' a manager how much money they made in tips, and technically they're supposed to count it out in front of them to verify.

[@TheMermaidSushi]

I am honestly so excited because I secured a reservation to go to Le Rivage for Christmas Eve with my partner. It's going to be our first dinner date/ first Christmas dinner together (as we are long distance) and the more I learn about the genuine love and passion that Frenchie puts into the foods he serves at his restaurant, the more I look forward to being able to experience it! I know for sure that no matter what kind of food I order, it's going to be amazing. Can't wait! (And crossing my fingers Frenchie might be around so I can say hi!) (Next stop is gonna be Brian's sandwich shop! That's next on my list of new places to try!)

[@hgmb1705]

This is lovely! Hope you and your Partner have the best Christmas and dinner at Frenchy’s ❤️🥰

[@pauldenamiel]

Make sure to mention the podcast!!!!! Wink wink

[@TheMermaidSushi]

@@pauldenamiel Made sure to put it in my reservation notes! 🥰 Can’t wait!

[@dj0ignacio]

I bought a SYWGF shirt! Can’t wait to get it!

[@Five_by_Five9340]

What a gorgeous, sweet and lovely young lady Jacquie is! You keep rocking it girl, and you’re going to break some hearts!

[@Steeldragon493]

51:20 this is your sign to watch The Bear if you haven't already, it's great

[@TheFonzieCommunity]

Love your daughter wanting to see y’all’s podcast!!!

[@gabbyy__]

7:20 I am 25 and I watched The Flintstones when I was a kid.

[@Ripside2]

@14:39 Correct...frenchy is smart

[@eeveevos]

32:45 Frenchy flipped him off lol.

[@pcarebear1]

As a Honduran, the Tilapia story made me cry 😭 We are known for our Tilapia, Hondurans usually can have a delicious Tilapia near the beach shacks near the beach and the grilled fish (with just salt and lemon) is amazing. To be fair, they were freshly caught from the same beach. You can see them on their lanchas/little boats fishing from the shack.

[@gamertrem1884]

Hey now, I'm in my 30s and remember Fred Flintstone lol

[@louiseed1997]

Fishes if different types, yes :D I will look out for manky prawns. Alaskan Whitefish or Pollock in general seems to be popular in Scotland now, in some restaurants, they just say "Fish" before they would state Scottish Haddock or whiting even.

[@timpindell8178]

Louis Rossman, Rossman group. Fights for right to repair, and has videos regarding NYC business issues, commercial real estate, etc. That is what run on sentence boy was referring to with Luis.

[@kendramiddletonwilliams]

36:00 - “Chow so ccoooddee…”

[@donsemo4804]

I remember many years ago, we the restaurant that I was working for was selling "grey fish." I found out later that grey fish is actually shark. Also in some sushi restaurants, they would serve you langostino instead of lobster meat. Langostino is more related to crap than lobster and cheaper. So if they advertise crap meat in their sushi, you might get longostino instead.

[@whoizrez]

The demonstration of the rush hour segment of a restaurant is so real. A lot of people don’t know how hectic it can be if they’ve never worked at a restaurant before. But my lord I couldn’t even imagine an average of 8 orders per minute. That’s insane

[@JohnWoo]

Anne Burrell?

[@ethanbaran6158]

I remember Fred Flintstone. Love you frenchie, you the best man, my grandpa who raised me had me on that show since I could watch shows.

[@bumblebugz57]

Exactly right about making up tips/minimum wage. Waitressed/bartended for years and the shifts I didn’t make tips - I was paid state minimum wage. there are some employers that need to be “reminded” of this - if they can get away with not paying they will.

[@gentlebear9936]

Episode 1! let's gooooo. We're finally here!

[@NinjAsylum]

58:30 Can Confirm. The most profitable restaurants are the ones with a Bar (aka Applebees type). 99.99999999999999999% of the time the Alcohol sales alone are the only reason the place is able to stay in business. The bar literally pays for the entire restaurant.

[@koelekahuna9370]

What about the "food grade" gel injected into asian shrimp?

[@GoukiLoki]

Loving the podcast guys. The foodie Abbit & Costello!

[@pauldenamiel]

Heyyyyy aaaaaaabottttttt

[@shuraplays214]

3:32 "Hardest dumpling turd" I'm literally biting into my dumpling as he said that... Would still listen tho!

[@SYWGFpodcast]

😂😂😂

[@YoKnow]

37:58 There's no sauce and it's uncircumcised!

[@daviddanyluk535]

Thanks for mentioning Mike Rowe's "Dirty Jobs". It is a great series. For something lighter, check out Mike Rowe's video "Making Chocolate."

[@dsdragonspawn]

The fact y'all can laugh with each other after the "do you smell popcorn" bit just show how well y'all click together.

[@cynthiaturner9358]

I love this podcast!! You two obviously have a blast together as well as provide insight on the restaurant industry. I find all this stuff fascinating and I always learn something new. By the way, as one your female fans I love this type of humor. My only problem is that since my work involves a lot of time in front of my computer with loads of paperwork, I can't stop laughing at work!

[@Draylock1287]

A SYWGF episode makes my cruddy work day so tolerable. Love you guys. :)

[@ryanevans3201]

Massive fan of the podcast❤❤❤❤❤

[@ryanevans3201]

1:08:50 best moment in the video. I have watched it like 10 times . Love you ouks videos and chemistry🔥🔥🔥🔥🔥

[@PURPONTHETRACK]

When frenchie is talking about the pre theatre rush....that's CHEF. From the last podcast about the chef title.

[@NinjAsylum]

47:00 God I wish I worked for a restaurant that had better time management.

[@bulbafett5001]

On the west coast it is so freaking weird to hear that Food Service/Tipped professions have a different out east. Like here in Oregon, there's none of this they expect tips to make up the difference. And Back of the House gets tipped out here. Servers get more tips as they should. Place I work isn't the busiest, but we'd hit 6-8k Friday, Saturday and Mondays (had a Margarita Music Monday thing). We get paid and then whatever our tips are.

[@triptip00]

Has the gym episode been done?,😊

[@Dave-fk5tz]

Love the jocko part. I was eating a cheese toastie and felt bad, because I want to be on a weightloss journey and should not be watching youtube :D AND I still have 1h 15m of podcast in front of me. How about adding a jocko section, but in the end, so we all get motivated to do stuff. Wonderful as always. Thank you for the entertainment and have a great day

[@renzo908]

You are right about tilapia, and not only for red snaper but for grouper as well. Always tell the sushi restaurants do not give me tilapia.

[@Lou_Snuts]

Glad to hear the scam of substituting pork for veal by Frenchie. Ther also was a scam where turkey best, pounded thin, was also "palmed-off" as veal.

[@nalinawadmen6471]

I do like the deep dives into the behind the scenes of the restaurant world. I find the scams intriguing. I look forward to more podcasts.

[@SYWGFpodcast]

🙏

[@f.b.jeffers0n]

Merci pour les sourires!

[@marphillois]

Is there more stuff we should be aware of similar to the tilapia and those nasty ass shrimps ?

[@dai-chitran]

i think a common fish scam in some chinese restaurants is fried flounder, because some joints back in MA would use catfish

[@ritualxcoffee]

So that's why the Feast of the Seven Fishes is grammatically correct! I'm always learning something from you guys.

[@KR_SinSZ]

EPISODE 1 FINALLY!!!

[@SYWGFpodcast]

😂

[@2AChef-n-BBQ]

Have you seen the video you played earlier? He didnt work it off, its still there and prominent🤣😂🤣

[@lutre35]

U mentioned dropping a hard Asian dumpling Turd, did it have Msg in it ?? 🤔🤔

[@SYWGFpodcast]

Definitely

[@Ardokaath]

Love this podcast, hoping there'll be many more!

[@SYWGFpodcast]

Every week on Thurs for eva n eva lol

[@renecarrero7072]

The more you know was great. Awesome podcast today!

[@SYWGFpodcast]

🙏

[@nighttempest7163]

Le Rivage could've hired me as their photographer. 😎Lol big fan and this episode is hilarious. 🤣

[@Okuri_Inu_Comic]

People still know the flintstones, even the Jetsons still gets love. I felt attacked so I had to convince myself I'm not getting old yet.

[@desaiFER]

If i can ask, would like to ask frenchie about the change of food trend from 10 20 30 years ago till current time. and the evolution of restaurant business..

[@Lylacelixir]

used to have housemates that worked in a chain restaurant (cheesecake factory) as servers, they outright said they would quit if they removed tipping and paid servers minimum wage.

[@rangah30]

I wanna see you two do a food road trip

[@Lou_Snuts]

I was surprised when Frenchie said that he was 66 years old!!! He looks like he is in his late 40s!!! Frenchie is only 2 years younger than me and I wish I looked as good as. him!!!!

[@nickgiannillo8079]

Love the content. Looking forward to the next one. Thank you for the laughs.

[@senvivaviro]

Really enjoying this show, I guess I got here from the Whang pipeline. Felt a little personally attacked when listening to the Jack's burgers video because I was literally smashing hangurger to make hamburg steak. But was inspired to throw together some onion soup later on with that video. The pod has been fun to run through while I'm cleaning the house. Keep it up. Fun times.

[@JiMoMin]

Fan of this podcast. Gives me a gd chuckle as I toil through the day doing my work.

[@BlitzRazor]

I'm glad that the release of episode one already came in. Sure know how to disappoint me instead without coming out with episode 0.991 (I'm just kidding, I'm really glad you guys have gone quite a ways with the podcast releases). Congratulations on having episode 1

[@DangleBob]

I remember working at tequila cowboy here in michigan. Literally worked from the day it opened to the day it closed. 1200 people capacity but usually sat1400 cause our managers were dumb. But we used to drape the kitchen in literal ribbons of tickets from when the ticket printer turned back on. Best Christmas decoration

[@BrettJ2010]

"Whats up buddy" "Good" 😂

[@fitcat60]

OMG you guys make me laugh. Hi from Australia.

[@qty1315]

Finally. It's here. After all these years. Episode 1: The Feasting Menace.

[@Jusart314]

Great episode xd- how about one episode we let frenchie do the opening first🤣 would be fun

[@chrisparkins5988]

True art takes time. 😀

[@bridgetboyle687]

Thanks Chefs for making my day brighter.

[@TheFonzieCommunity]

Second!! Also i guess y’all are that close as friends to have them sync up lol 1:34 😂

[@blinkventure6497]

cheers 🍻 to episode 1. great chimestry, watching feels like hanging out with friends.

[@Eilonway]

Just FYI, I LOVE you guys, am female and ADORE Frenchy's dirty jokes. lol

[@bassgc90]

I want you guys to do an episode reacting to some Keith Lee and/or chefreacts videos

[@kendramiddletonwilliams]

I love when y’all talk about Jocko Willink. I’m friends with a few ex- Navy SEALs, and one of them frequently says, “well, when I was in Jocko’s Command…” OmG he served under Jocko for years. That’s why he’s my main gun training coach. 😂

[@elfridah]

This episode is so interesting. Love you guys talking about these topics.

[@SYWGFpodcast]

🙏

[@ForbiddenFoodTV]

The "Alright, you got one on me BUT..." bit TORE me apart 🤣 That Jocko clip was what I needed to hear today. "From cube steak to great shape!" "From goo to wagyu!" I can hear the headlines for the workout series now 😂 The chamomille story was an "Aww" moment as much as I'm sure Frenchy hated it lol. I already made a good assumptions on the two celebrity chefs and pretty sure I guessed correctly 😬

[@2AChef-n-BBQ]

Hold on, 2 inches? Thats truly a French Press🤣😂

[@SYWGFpodcast]

😂

[@carlsoc1]

I loved Frenchie from day one, but I'm sarcastic and plan to take myself to Westminster😅

[@elfridah]

Wow just when i was catching up on the podcast a new one is uploaded! Ive never been so early!

[@SYWGFpodcast]

🤘thanks for tuning in!

[@carlos_herrera]

Sweet, episode 1

[@Lou_Snuts]

I enjoyed the observations on the false presumptions of "rich guys" who own and operate restaurants. I recall a saying: The best way for an individual to make a "small fortune" in the restaurant business is to start out with a "big fortune."

[@YoKnow]

You guys are naturally funny!

[@antsand]

I didnt even know I clicked on a new upload, I just clicked because I saw you guys on my feed, thats how much I really love this podcast and it deserves all the success in the world

[@SYWGFpodcast]

🙏❤️thank you!

[@carolmcleod-n1r]

Love the show guys! 🤣😂🤣

[@vinniethejerk9835]

My training journey begins hopefully this Friday with a weighted training great sword from Ashman athletics!

[@nguyentri6651]

another good one. Keep it up. GET MORE GUESS IN THERE !

[@jojoo204]

This is so fun to watch guys, appreciate the good work !😊 the stories made me laugh omg

[@jallen717]

I love this podcast

[@_Ekaros]

Actually why not just up the prices by 25% and note that service gets 20% commission. Thus net zero for both customers and servers is same. And they are still incentivised to sell lot more.

[@TomMaster]

Woah it’s finally episode 1!!!

[@SYWGFpodcast]

😂

[@AngerSponge]

Tilapia is also good fish for those that don't like or can tolerate the smell of fish. I've had exes that have always hated that smell. They will never know the smell of good fish & sometimes Sambal, will equal a great dish. Starting out life in Chicago has thankfully provided me with that cultural understanding. New Yorkers should know much more about this than myself. Keep up the great content!

[@alram9200]

Industrial farming of any kind tends to not be good for us humans. But with the population size we have, it is an essential method of farming. The ideal would be 80:20 veggies to animal products, IF you can only afford the mass-produced ingredients. The veggies, even if pumped with insecticides and fungicides, will over the course of your life cause less damage than the low quality meats on the market. The animals eat veggies and or grasses which are generally also sprayed, resulting in a concentration effect within the animal. If you can afford truly organic pasteur rased pasteur finished animal products, then it'll probably safe to have a higher animal protein intake. Pasteur raised grain finished can be good but the quality of the grain is very important. Speaking as a farm laborer's son and someone who has worked with all aspects of farming as well.

[@PacificAsgard]

Can we get the tracksuit fits on for a podcast in the future? im sure we'd all love to see that to happen

[@raphaelsouza5302]

Good food is worth the nightmares, haya!

[@krayzeejojo]

This is awesome! Congrats!

[@SYWGFpodcast]

🙏