Bean Counters: Unreasonable Customers & Cheapskates

Bean Counters: Unreasonable Customers & Cheapskates

Author: Kara Restaurant Group March 15, 2023 Duration: 13:35

We've all been there – it's a regular day at work, about 5:15pm rolls around, and Judy arrives with her husband for the Happy Hour Specials. She notices that on your menu, you have a fresh sangria infused with a variety of fresh seasonal fruit. She's allergic to strawberries, she says…can the bartender just leave those out? Try as you might to explain that they are literally soaking in the large batch of sangria, Judy just doesn't understand why this is an unreasonable request.

Customers ask dumb questions it's the name of the game – but it doesn't make it any less hilarious (or annoying). Yianni, Nikos, and Liz are joining us from an all-new set to discuss questions, including:

  • What's the most ridiculous customer request/ menu modification you've ever received?
  • Have you ever noticed that the guest always watches the server ask the Chef about their menu questions when there's an open kitchen?
  • When people ask stupid questions, do you tell them it's dumb, or do you play it off like it's a totally normal thing to ask?
  • Do you like an open kitchen in a restaurant? Does it matter if you're an employee or a guest?
  • Have you watched the Diners, Drive-Ins, and Dives episode when Guy Fieri visits George's Place?
  • As a restaurant owner, have you ever invited a guest NOT to return?

Behind every great meal is a story that’s often messy, chaotic, and surprisingly funny. Restaurant Punk is that story, told straight from the trenches by the team behind Kara Restaurant Group. This isn't a polished, corporate guide. It's the raw, unfiltered conversation that happens after hours, where decades of hard-won experience collide with the absurd reality of running restaurants. You'll hear the kind of hilarious, cringe-worthy anecdotes that only come from a life spent in hospitality, paired with genuinely humbling advice on building a business that actually treats people well-staff and guests alike. Each episode feels like pulling up a stool next to veterans who have seen it all, offering a necessary release valve for the industry's daily pressures and a spark of inspiration for entrepreneurs brave enough to try it themselves. It’s a blend of business savvy, artistic struggle, and comedic relief, all served up without the pretense. Tune into this podcast for a unique mix of lessons learned the hard way and the unvarnished truth about creating a place where people want to be, all delivered with the kind of energy that keeps the kitchen-and the conversation-moving.
Author: Language: English Episodes: 219

Restaurant Punk
Podcast Episodes
Grow Up or Get Out: Why We Kids Menus at Restaurants are Overrated [not-audio_url] [/not-audio_url]

Duration: 17:39
Kids' menus at restaurants: necessary convenience or overhyped chaos? In this episode of Restaurant Punk, we get honest about picky eaters, parental expectations, and why kids' menus can make dining out more complicated…
Wine Pairings: Truth or Total B.S.? [not-audio_url] [/not-audio_url]

Duration: 14:27
Do wine pairings really make food taste better, or is it all just hype? The Restaurant Punk crew dives into one of the industry’s most debated topics: the truth behind wine pairing, tasting notes, and the mysterious powe…
The Restaurant Punk Attitude Problem: Are We Mean… or Just Honest? [not-audio_url] [/not-audio_url]

Duration: 19:10
What’s the difference between being mean and just telling it like it is? In this unfiltered episode of Restaurant Punk, the crew gets real about how honesty, tone, and personality come across in the restaurant world.They…
Restaurant Hiring Red Flags: What Managers Really Notice [not-audio_url] [/not-audio_url]

Duration: 21:38
Hiring in the restaurant industry is tough—and sometimes the biggest red flags show up before a new employee even starts. In this episode of Restaurant Punk, the crew gets real about the warning signs they’ve seen in int…