Triple Sat

From St Paddy's Day to Christmas with a grand finale on New Year's Eve, this episode looks at how alcohol shows up for just about every holiday. We're breaking down the traditions, the chaos, and the wild differences between seasoned regulars and once-a-year drinkers, all through the lens of restaurant life. Because nothing brings people together or tests your patience quite like a "celebration" and a full bar.

Behind every great restaurant is a place most guests never see: the dish pit. In this episode, we dive into the fast paced, high pressure world of dishwashers-the people who keep service moving when the tickets won't stop coming. From mountains of plates and clattering pans to teamwork, grit, and pure endurance, dishwashers are the backbone of every kitchen. We talk about why the dish pit is one of the toughest jobs in the building, how it teaches discipline and hustle, and why so many great employees, managers, chefs, and restaurant owners started there. This is a tribute to the unsung heroes who keep the whole operation alive- one rack at a time.

Snow days hit the restaurant industry a little differently. While most people are stocking up on bread and milk, we are watching the forecast and figuring out how to keep everyone safe while keeping the doors open (if we can). In this episode, we talk about what snow days really mean for the restaurants and bars - slower nights, last-minute call-outs, and the tough decisions managers have to make. Most importantly, it's about the staff. Some team members live close by, others may be 45 minutes away. Safety comes first.

This week, we're talking about a night that meant so much more than just great music and a packed house. We came together to celebrate the life and legacy of Christine Havrilla - an incredible local musician who left a lasting mark on everyone lucky enough to know her sound and her spirit. The Rillage - her devoted circle of fans, family, and friends - showed up in full force to support the newly created memorial scholarship fund in her name. And that's the thing about fundraisers: they're never just about the money. They're about preserving legacies. They're about community showing up. They're about turning grief into something hopeful and lasting. We talk about what it takes to host a meaningful fundraiser, the emotional weight behind events like this, and why people give - not out of obligation, but out of love. When the room is filled with shared memories, music, and purpose, something bigger happens. It becomes impact. It was powerful, emotional, loud (in the best way), and exactly the kind of night she would've loved. Because when the Rillage packs the house, it's not just an event - it's a movement.

In this episode, we are diving into the world of deliveries and carryouts - the convenience everyone loves and the chaos restaurants manage behind the scenes. From nonstop orders to keeping the food fresh on the go, we are sharing the realities of takeout life in today's hospitality world.

We're talking about the restaurant reset - what the New Year really means behind the scenes, what we're changing, and what always stays the same. Fresh goals. hard lessons, and realistic expectations as the industry rolls into another year.

We are starting 2026 with a look at our 2025 Spotify Wrapped numbers. Thank you for listening! Then we look ahead to 2026: what's coming up, and what we are excited about. Real talk, a little reflection, and big plans for the year to come.

Meters that expire too soon, full lots, and drivers who absolutely cannot park their own cars - this episode covers it all. From low-speed parking lot accidents to the chaos of circling one more time, we vent about the universal struggle of finding a spot and surviving it.

Who says a great trip has to be far away? This week on Triple Sat Travels, we escape to Saint Michaels, MD - only about an hour and forty minutes from us and absolutely worth it. A quick trip, some fast walking, good eats, and a small town Hallmark holiday movie feel that makes you immediately want to plan your next trip.

In this episode, we delve into the seemingly endless stream of donation requests. From gift cards and raffle baskets to dine and donate nights, donated food for events, and the classic "our event will give your business great exposure," we are breaking down the real cost of "giving back." We share stories and talk about how operators decide when to say yes, when to decline politely, and how to protect your margins while still supporting the community you love.

It's the most chaotic time of year! The holidays bring joy, family, and a whole lot of stress - especially for those of us working in restaurants and catering. In this episode, we talk about what it's really like behind the scenes during the season of "festive madness." From overbooking parties and impossible menus to staff meltdowns and Christmas miracles, we share the highs, lows, and hilarious moments that come with surviving the holi"daze" in hospitality.

To Review or Not to Review - that is the question! In this episode, we are pulling back the curtain on the world of online reviews. From glowing five-star love notes to the "food was great but three stars" mysteries, we have seen it all. We talk about when feedback helps, when it hurts. and how to keep your cool when the internet forgets we are human. Because in hospitality, every star counts.

In this episode, we are talking about BYO - bottles, cake, food, etc - and when it's cool.... and when it's not cool. Sure, we get it, Aunt Linda makes a killer cheesecake, and you want to share it, but at the end of the day, restaurants and caterers are still businesses. That seat you are sitting in keeps the lights on, pays the staff, and funds the next great meal you didn't have to make yourself. Join us as we unpack the fine line between hospitality and hustling to stay afloat.

In this episode, we welcome Kathy McDonald from Celebrate Wellness, an organization dedicated to helping those in the hospitality industry take care of their mental health. Let's be honest - our industry runs on caffeine, chaos, and the occasional meltdown, and Kathy is here to remind us that recharging ourselves is just as important as serving others. We talk about finding help to manage stress and find balance because taking care of yourself isn't selfish, it's essential.

In this episode, we dive into the magic of the shoulder season at the beach - when the tourists finally pack up their coolers, the traffic disappears at least during the week, and the ocean feels like it belongs to us again. It's festival time, wedding season, and the perfect moment to enjoy a quiet weekday stroll on an almost empty shoreline. Join us as we talk about the joys and challenges of living in a beach town after the summer rush fades.

Summer at the beach means sunshine, salty air, cold drinks, and of course... dining alfresco. Nothing says "vacation mode" like eating outside - until the flies arrive and remind you they , too, came for the seafood special. In this episode, we dig into the joys and the buzzkills of open air dining at the beach, from the picture perfect sunsets to the less than perfect winged freeloaders who won't leave your fries alone. Pull up a chair, swat away a fly or two, and join us for some breezy summer hospitality talk.

This week, we welcome the sugar sorcerer himself - the winner of the Food Network's Season Nine Holiday Baking Championship, Pastry Chef Dru Tevis from Brulé. From cakes to delicate tarts, to bruléed perfection, Dru shares the sweet (and not so sweet) realities of life in the pastry lane. We talk inspiration, precision, and the pressure of plating edible art. Warning: listening may cause intense dessert cravings!

It's August at the beach, which means the tourists are hot, hangry, somehow more extra than ever. In this episode, we dive into the annual madness that is serving August visitors. Join us as we vent, laugh, and try not to hide in the walk-in while surviving the last sweaty stretch of tourist season.

This week we packed our bags - and our wine glasses - and headed to Virginia Wine Country for a birthday getaway full of grapes, ghosts, and gorgeous views. From sipping local wines in the rolling hills to spending a couple of nights in a definitely haunted bed and breakfast (yes, there were noises... no it wasn't just the wine)., we embraced it all. We even squeezed in a visit to Shenandoah National Park and took a ride down Skyline Drive for some fresh air and mountain magic. Tune in for travel tips, wine recs, and maybe a story that will make you keep the lights on at night.

It's summertime in our little resort town, and the tourists are hot, hungry, and tipsy by 3pm. In this episode, we are diving into the chaos, charm, and comedy of working in restaurants during the peak season. From slammed patios and frozen drink meltdowns to parking nightmares and mystery tan lines, we are serving up stories that prove summer in hospitality is a whole different beast. Whether you are running on adrenaline, espresso, or regret, this one is for you.

A listener hit us with the ultimate hospitality dilemma: the service was bad... like, "did they just ghost our table?" bad - but should you still leave 20%? In this episode, we dive fork-first into the messy world of tipping, swap stories of service gone sideways, and try to answer the age-old question: do you tip for effort, existence, or just to avoid being haunted by your conscience?

In this episode, we're talking about the revolving door of the restaurant, the bitter-sweet hellos and goodbyes that come with life in hospitality. From employees moving on to new adventures, musicians playing their last set, to saying goodbye (for now) to team members heading out on maternity leave, we share stories of growth, change, and those unforgettable characters who leave a mark long after their last shift, set. or visit. Whether it's a heartfelt farewell or a welcome for someone brand new, the restaurant is always moving, always evolving - and we are here for every moment. We also want to take a moment to honor someone very special: This episode is dedicated to Christine Havrilla, a beloved musician who recently lost her battle with metastatic breast cancer. Her music, spirit, and presence brought joy to so many. She was, and will always be, part of the soul of our community.

You asked for the dirty details, well maybe not, but we delivered anyway - straight from the bowels of the hospitality industry. In this episode, we dive headfirst (ew) into the world of unexpected bowel movements: diners who didn't make it to the restroom, guests who confused the floor for a toilet, and one very unfortunate trail to the bathroom. It's gross. It's hilarious. It's human. And yes, it really happened. Grab some air freshener and buckle up - we're wading into the deep end.

When the oven goes cold, the supplier flakes, or the universe just decides it's a "plot twist" kind of day, restaurant folks know it's time to pivot. In this episode, we're talking about the power of (and necessity of) adapting on the fly in the hospitality world, from last-minute menu changes to major weather changes. We share stories of those times when smooth service meant thinking fast. Plus, we are one host down today - she had to make her own pivot thanks to the ever-changing demands of the business.

In this episode, the crew heads to Atlantic City for a weekend that checks all the boxes: craft beers, live music, the thrill of the casino floor, and dinner with an ocean view. From tasting beers to rolling the dice, we're breaking down the highlights (and a few lowlights) of our trip to the AC beer and music festival. Come for the festival recap, stay for the tales of questionable luck and excellent food. Cheers to good times, cold brews, and dirty Jersey.

Food allergies aren't just dietary preferences - they are serious health concerns that impact millions of people every day. In this episode, we talk about the responsibilities and challenges of safely serving guests with food allergies. From cross-contamination to communication breakdowns, we explore what it really takes to create a safe dining experience. Whether you're on the line, on the floor, or managing the whole operation, this episode offers insights into how we can do better - and why it matters.

Southern charm and, maybe, a few questionable decisions. We took a trip to Savannah, and let's just say ..... the city's hospitality game is strong, but so were the cocktails. In this episode, we break down every sip, bite, and service encounter from our adventure. From bars that made us feel like VIPs to restaurants where we questioned our life choices, we're spilling the sweet tea (and maybe a little bourbon). Did we find the best Old Fashioned in town? Did a ghost follow us home from that one dive bar? Tune in for the laughs, the lessons, and our official verdict on Savannah's hospitality scene!

Lights, camera... questionable fashion choices! In this star-studded episode, we roll out the red carpet (at least the freshly vacuumed non-slip rugs) for the best and worst-dressed guests we have encountered. From five-star elegance to "Did they sleep in that?" disasters, we're handing out imaginary awards for the most unforgettable outfits in hospitality history. Expect dramatic reveals, style shocks, and a few wardrobe malfunctions (not ours). Whether they were serving haute couture or just needed to be served a lint roller, these guests left an impression. Join in for the glitz, the glam, and the glorious fashion fails - no RSVP required!

Welcome to the trenches of food, bar, and catering service, where the only thing stronger than the espresso is the staff's will to survive. In this episode, we swap our wildest battle scars from the floor and the bar, and that one time, we chased a drunken woman around the parking lot! From customer meltdowns to kitchen disasters, we are serving up the good, the bad, and the hilariously absurd moments that make the hospitality world so .... memorable. Grab a shift drink and buckle up; it's gonna be an entertaining ride!

Ah, the end of a great meal- the plates are empty, the drinks are drained, and then.... the check arrives. Do you reach for it like a hero? Do you pretend to check your phone until someone else grabs it? In this episode, we are breaking down the awkward and sometimes down right dramatic art of paying the bill. From the high-stakes dance of splitting the check to the mysterious math of "Venmo me later," we dive fork-first into one of dining's greatest social dilemmas. Grab your calculators, your excuses, and maybe that one friend who always forgets their wallet- this is an episode you won't want to miss.

Ever been told, 'It's just a 20-minute wait,' and suddenly you're calculating how long you can survive on complimentary mints? In this episode, we are here to decode the mystery of the restaurant waitlist. We are diving into the restaurant host's psychology, strategy, and power plays. We will teach you to wait like a pro or at least pretend you're not secretly starving and judging everyone eating before you.

New Year, New Us! Just kidding - we're still the same hosts you've tolerated (and maybe even liked?) throughout 2024. In this episode, we're embracing change by talking about resolutions, goals, vision boards, and getting in some vacation time. Whether it's boosting sales, improving work-life balance, or just surviving the January blues, we've got tips, laughs, and maybe a resolution or two. Grab a coffee- or something stronger- and let's kick off the new year right!!

In this episode, we tackle the serious (and seriously funny) art of surviving the dining room floor. From decoding passive-aggressive customer code words to navigating the minefield of coworkers, this episode serves up hot tips and spicier commentary. Warning: may cause side effects like spontaneous laughter, better tips, and an urgent need for a coffee refill.

Hospitality for the holidays: Serving up warmth and cheer. It's the season of joy, kindness, and a little chaos- just like your favorite holiday dinner service. In this heartwarming episode, we unwrap stories of hospitality magic that go beyond the plate. From our favorite customers and clients to servers who sprinkle extra cheer with every refill, we talk about the little things that make the season feel special. So grab a cup of something warm, throw on your comfiest sweater, and join us as we celebrate the people who make hospitality the gift that keeps on giving. P.S. Calories don't count while listening.

Welcome to table manners & mayhem, the podcast where we spill the tea (but not on the floor, please) about what really goes on in restaurants. Think of it as a survival guide to dining out without becoming that customer. We’ll dish out the dos that make servers smile and the don’ts that have bartenders plotting your exile. Whether you’re a fork-dropper, a menu-modifier, or a 'water-with-no-ice-extra-lemon' type, this episode has the tips to keep your dining karma in the green. Bon appétit…and listen up!

Specials: the chef's creative masterpiece, happy hour, and Black Friday specials are sometimes the customer's ultimate playground for chaos. Join us as we unpack the wild ways guests twist the word "special" into "I'll take that, but make it gluten-free, sugar-free, or unicorn-shaped." From substitutions gone rogue to demands that defy logic, this episode is a laugh-out-loud guide to what happens when customers take "special" to a whole new level!

Join us for a celebration of powerhouse women at the Delaware Restaurant Association's Women of Hospitality Event! This event shines a spotlight on the incredible women redefining hospitality. We are bringing unfiltered questions to the people that bring the service - from "What's the weirdest guest request you've ever gotten?" to "Strange food pairings." Tune in as we dive into the real, ridiculous, and downright hilarious side of hospitality with our brave guests. Join us for laughs, insider stories, and maybe a few secrets they thought they'd never tell!

Lost in the weeds: Tales from the service trenches. We've all been there - tickets piling up, tables waiting, and your brain about to short-circuit. In this episode, we dive deep into the chaos of being in the weeds. We swap war stories from the dining room battlefield, share survival tips, and find a way to laugh through it all. Whether you are a veteran server or just curious about the madness behind the scenes, grab a drink (you'll need it) and join us.

Welcome to Bases Loaded & Tables Wrecked, the only podcast episode where youth baseball teams turn restaurants into chaos zones! Whether it’s 20 kids ordering 80 chicken tenders, coaches trying to manage a team full of sugar-fueled wildcards, or the unsung heroes (aka the servers) dodging fastballs of french fries—we’ve got it all. Tune in for the behind-the-scenes madness of dining out with the world’s most unpredictable MVPs!

Micro Moments, Mega Impact: Turning Tiny Interactions into BIG Wins! In this episode, we dive into the magic of micro-moments - the small, often overlooked interactions with customers that can make or break their experience. But we're not here to dwell on the missteps! With a sprinkle of humor and a dash of positivity, we'll show you how these brief encounters can turn into memorable, loyalty-building moments. Whether it's a quick smile, a thoughtful gesture, or the perfect timing on that refill, we'll share how to make every second count and keep customers coming back for more.

Welcome to *Meat Your Meat*, the podcast episode that lays it all out-- no fowl play here! Ever wonder what came first, the chicken or your dinner? We're hatching the secrets of your favorite poultry, from the coop to the kitchen. Get ready to laugh as we pluck apart the stories of where chicken really comes from, meet the feathered friends who make it possible, and maybe even ruffle a few feathers along the way. If you're ready to put the 'fun' in 'farm to table,' this podcast is for you. Warning may contain clucks and puns!

What better topic to discuss on a hot August day than water?! In our first episode, we tackle the all-too-common question, "Can we start with waters for the whole table?" We discuss the ins and outs of what the blanket statement "waters for the table" really means in terms of inefficiency, frustration, and waste. Jen, Jess, and Kathy offer their insights from a behind-the-scenes perspective on what seems to be the most simple request - a glass of water.