Richie’s Restaurant Revealed | Pro Chef Explains – Season 2 of The Bear, Episode 7 “Forks”

A full breakdown of “Forks”, Episode 7 of Season 2 of The Bear on Hulu, from a professional chef’s perspective! The description reads, “Richie Stages.”

Get my specialized culinary program, Total Station Domination: https://geni.us/gettsd

Cook VS Chef video: https://www.youtube.com/watch?v=txQ9EJfy6t4

Unreasonable Hospitality Book: https://geni.us/unreasonable-hosp

Tarsan i Jane video: https://www.youtube.com/watch?v=kR0sIepAjsc&t=0s

Dishwasher Wisdom: https://ck.joinrepertoire.com/posts/dishwasher-wisdom

Fine Dining 101 Video: https://www.youtube.com/watch?v=pmtA39qkx4M

Bonjwing (aka Ulterior Epicure): https://www.instagram.com/ulteriorepicure

Thomas Keller Passion vs Desire article: https://www.fastcompany.com/1672282/thomas-keller-on-why-passion-shouldn-t-drive-you

Gifting Restaurant Staff video: https://www.youtube.com/watch?v=WEV2RrZERv8

Have you seen The Bear on Hulu? https://www.hulu.com/series/the-bear-05eb6a8e-90ed-4947-8c0b-e6536cbddd5f

This video features materials protected by the Fair Use guidelines of Section 107 of the Copyright Act. All rights reserved to the copyright owners.

AI-generated time stamps (if you make better ones in a comment, I’ll update these!)
0:00 Episode Introduction
1:12 Coach K’s Insights
3:22 Kitchen Confusions
5:25 Staging at Ever
11:22 FOH vs. BOH
14:45 Talent Dynamics
17:02 Staging Reasons
20:22 Kitchen Culture
23:12 Michelin Myths
27:22 Plate Incident
31:22 Kitchen Efficiency
35:12 Mushroom Prep
40:12 Teamwork in Kitchen
42:22 Closing Thoughts

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In other words when you are knocked back you know figure out why and then then change the other thing is that you’re not going to get there alone you know be on a team you know surround yourself with good people and learn how to listen you’re not going to learn with you just

Talking and when you do talk Converse don’t make excuses if you’re getting value from Coach K absolutely take it and run with it but if you want a couple more just in the context of what he’s talking about pieces of advice nuggets that have certainly helped me especially as I was

Coming up in kitchens and it’s this anecdote that if you want to go fast go alone and if you want to go far go together and I felt this it’s faster when you’re the one who knows how to do the thing and you don’t have to delegate

The task you don’t have to explain to somebody how to do something you feel like oh it will just be so much faster or nobody can do it like how I can do it and as I’ve matured and grown it is so obvious that that is not the most

Sustainable path cuz it’s the quote is correct you can actually go faster when it’s just you but I’m not the only case or example where that burns out pretty quickly and then he talks about this listening piece and I love the quote that says are you listening or are you

Just waiting to speak and that’s so particularly true with people who are like incredibly hard-headed or they have their way and they think their way is the right way and it’s almost like what’s the point of having a team that’s around you if you’re not going to encourage a little bit of collaboration

And don’t get me wrong I talked about it in episode s of season 1 where there are moments where like a dictatorship needs to be the way that things move forward but in the grander scope of things he’s absolutely right and I love again that they are taking Sports and athlete

Principles and lessons into the culinary realm just speaking candidly I guess another reason why I wanted to speak up right now is because I do have a bit of a beef part in the pun with the kind of herd everybody saying her using herd as

A call back in the kitchen I had a high school gym teacher who anytime that anybody was not listening he would make them write like a thousand-word essay on the difference between hearing and listening and having seeing going into an industry where everybody is just saying heard all the time I probably

Have just as many controversial thoughts on that industry Trope as I do the difference between a cook and a chef piece that I went on that’s already a video on the channel so actually as I’m saying this it’s making me want to make a video on that topic once the series is

Over I’m going to make a video on that topic hold me to it and let me know in the comments if you like saying heard or if you’ve come around to maybe another way also in like the description for this episode in Hulu it just says Richie stages I looked it’s the shortest

Description for all the episodes in season 2 so let’s figure out what happens when Richie stes so many people have the story of when they did their stage at alinea being at this like I I don’t even know if I’m at the right

Address but like I I I think I am and I have the stage at alinea today and I’m super nervous we’ll get into the references of the restaurant that I think the show is actually trying to go for but like one element of this experience is absolutely the

Non-descript black door and and again I might be reaching because there’s so many restaurants where like the back alley door the employee entrances again this nondescript you don’t even know if you’re in the right place has a keypad on the outside kind of set up but I

Think it’s also kind of telling that again I mentioned that so many of us are so nervous going into a stage and Richie is just kind of like [ __ ] you as he goes into this experience all right so we are greeted with a new kitchen this is the

Kitchen from a restaurant called ever this is from a chef called Curtis Duffy I was on the opening team of his kind of first solo restaurant project called Grace I talked about that more in season 1 and I haven’t personally been to ever but there are absolutely things that I

Noticed in like the entrance way wanting to kind of have like a Japanese kind of aesthetic to it where certain walls were arranged in a way where you couldn’t kind of see through them that was something that Curtis I remember really wanted with Grace and then you also go

Into the kind of hallway or the room that has all the hanging ingredients we did kind of a version of that at Grace I remember way back in the day where all of us had to kind of like tie ingredients on strings that was kind of

A weird day this is often a meme in the industry right like if there’s a bunch of clean Deli containers stacked in the dish area that means there’s probably nothing in the low boys and so there’s probably a lot needed to be prepped and then you obviously have other details

Like the every second counts sign being up on the wall this is another really common thing in high-end kitchens where everything is scrubbed down and cleaned at the end of the day it’s not like the fryer still has oil in it from the night before or there’s still trays up in the

Salamander or there’s still people’s tools just kind of like tucked in their Bane Marie everything gets scrubbed down everything gets reset to absolute zero and then when you come in the next day then you’re starting again from scratch forks no no I’m Richard okay I’m Garrett backway staff your forks I’ve obviously

Been more on the kitchen side and so if there’s anybody in front of house that wants to chime in on this certainly please do in the comments we’d definitely love to hear from you if you remember back to the episode where I talked about front of house and back of

House well front of house Believe It or Not especially on the fine dining side of things has also segmented into kind of like a brigade hierarchy and again just generally speaking there is like a general manager at the top maybe there’s like a matd that is kind of like

Alongside them then you have captains those are the people who are like in charge of tables and so this is the person if you’ve gone to a tasting menu especially a three Michelin star restaurant that’s the person that is const conly talking to your table asking you questions telling you stories that

Captain is usually supported by a back server and back server might be called different things in different restaurants right it’s like L line cook Chef to part thing they’re kind of the same thing but they they they do the same role and if the captain is the

Glitz and the Glam and theing the back server is the one who is like crumming the table refreshing the cutlery sometimes doing the drop of a dish or happening to clear plates and making sure that the timing of your meal and your experience can all stay aligned to

What the kitchen is maybe firing on and that PIR sometimes Trio of like Captain and back servers will usually have like a section of the dining room that they’re responsible for they have tables that they’re going to be taken care of all night long and that helps with

Segmentation and focus and then you have somebody lower maybe on that totem pole which is called like a food Runner they’re agnostic to the they they work for the entire dining room and so they come to the kitchen they grab finished plates and they’re told you need to go

To table 12 and then they’re going to go to table 12 with maybe another food Runner or with a back server you’re going to pair up with Garrett who’s the back server and you two are going to go to table 14 and that food Runner might do other tasks like filling up water

Glasses again clearing plates or even if like a guest gets up and needs to go to the bathroom a food Runner might jump in and say hey I’d love to show you to the restroom can you please follow me they’re kind of like that protective layer to make sure that the captains in

The back servers can make sure that they can spend as much time as possible touching the tables another funny Quirk or maybe industry Insight that some may not know is that when you get a front of house position especially as like a more elevated role like a captain maybe at at

One of These Fine Dining kitchens you get measured for a tailored suit the restaurant typically is in charge of deciding that like we have a specific uniform and we have maybe a color palette or a selection of fabrics that we want that our front of house people

To be wearing it’s usually not the most expensive suit in the world but I I think it is a testament to like the quality of what a tailored suit looks like versus just something that’s off the rack on somebody because think about it you have guests that are coming in in

Tailored suits and you want the people to be taken care of them to also look the part and so you saw Garrett in his suit what’s the problem with Richie here is it’s his day one and so there’s only kind of two uniforms that exist in kitchens like this one is the tailored

Suit it probably took a couple days to get made and it’s actually a little bit of an investment into this staff member and that’s why we make sure that they are wearing a tailored suit but if you look at Richie he’s like technically working front of house I guess he’s

Working with service Weare but you know he is working with a front of house team in this context but he doesn’t have a suit on what gives taking aside the fact that he’s staging and he’s probably not supposed to get a suit especially in the industry context if you’re only going to

Spend a week somewhere they’re not going to make you a suit but if we take suits as one half of the restaurant’s uniform the other half is chef coats and the nice part about chef coats is they come in more like off the rack sizes and so

They ask Richie to wear a chef coat for I would argue multiple reasons one to show you aren’t just some person off the street you are actually supposed to be here you are in uniform you’re here to work and that sends a message not just to the staff who are coming in and

Saying who is this person is like oh this person is supposed to be here but also like and I know know it’s like 6:30 in the morning in this show but if a guest were to walk in and do like a dining room tour you want to make sure

That everybody looks like they’re like meant to be there there’s a uniform there’s a culture there’s a professionalism here in this environment we as humans are drawn to find like dissimilarities and and things that stand out and I think Richie being in his like beef shirt when everybody else

Is either in Chef whites or a suit would stand out like a sore thumb and yeah this kind of is blurring the lines between front of house and back of house because if you look at a lot of either Porters or dishwashers they often do wear chef coats they do have like

Dishwashing shirts which is almost like a white button-up Polo kind of thing he’s using a very specific type of towel too it’s like a blue microfiber towel first week is forks and if you get lucky you make it to Spoons can we chill out on the swearing to how long am I

Supposed to be here for a week incredibly small detail but it does kind of matter because if you think about the water spots that end up pooling on something like a piece of silverware Forks have slits in them and so the water doesn’t show the spots as much and

So you can polish a fork typically much faster contrast that with a spoon where you have like this deep bowl and you have to get in there and make sure that any spots on it are actually scrubbed and buffed all the way out and this also kind of mirrors some things in kitchens

Where it’s like you’ll only going to pick herbs for the first week and you’re like just herbs yeah that’s typically typically how it happens and here’s the thing for people who are going to like gripe about like doing boring side work like doing Forks or rolling napkins or

Anything like that it’s not like it’s not required for the restaurant to operate right it’s not like Richie’s just doing these forks and they’re just doing it to see him suffer and they’re going to take the forks and they’re just going to like throw him away or like

The these are just going to go in a box these are actually going to be enjoyed by and noticed by guests when they sit down and the forks are perfectly Polished the fact that it’s monotonous and a little bit tedious obviously doesn’t change the fact that like it

Needs to be done and you notice it’s not like this restaurant doesn’t have staff there is a full team of people who are lined up and they’re polishing other things that are required for service so if you’re in your tedious stage era I I’m I’m here to support you you’re going

To make it not going to give cousin the satisfaction of coming home early I can through my time standing on one foot let me get this straight he’s punishing You by making you work at the best restaurant in the world yep almost positive what we’re noticing here is an

Example of a Franken restaurant that the bear has kind of like hodg podged together so we already talked about alenia there have absolutely been Publications that have named alenia either best restaurant in North America or best restaurant in the world we also talked about the actual physical

Location where this scene is being shot is yes in Chicago but it’s at a restaurant called ever owned by a chef named Curtis Duffy who I used to work for at his restaurant called Grace and also the chef of this concept they’re going to show it in a future scene is a

Englishwoman and so I think that there’s maybe a little bit of a nod to like you could argue Claire Smith even though I know that she’s technically from Northern Ireland and then you also have maybe like an Alice Waters tie-in with like them cleaning the mushrooms together there’s so many influences that

Kind of hodge podge together in this scene as we’ll see later in this episode and because of the kind of more front of house focus and service flare of this episode I think the restaurant that they’re actually trying to reference is 11 Madison Park and so yeah EMP is like

The the trunk of the tree that I think they decided to base the scene off of and then all these other little details are like the little branches that they added on and yeah at a certain point with all the people moving around and working at all these different places

And intermingling I think all of these blinds start to blur with restaurants but I say EMP for a couple of reasons that stand out as details in the show one is we see Richie reading unreasonable Hospitality which was written by Will gadara who helped run 11

Madison Park on the front of house side secondly we see some of Will’s principles from unreasonable Hospitality as well as stories from his time at 11 Madison Park echoed in the Chicago pizza delivery scene that’s going to play out in this episode in a couple of minutes

And so I don’t always do this with these breakdown videos of giving you all the context upfront but I think it is important so that I’m not stopping at a gajillion different points along the way to just say this is what I’m noticing with this scene again if I’m way off

Base would love to know your thoughts in the comments which one big boss coo Terry Chef Terry’s always watching had something kind of like that at Thomas Keller restaurants like Thomas Keller is always watching people would kind of say that is that pristine silver polish on

All of the bottoms of the pots just showing all the underrated details that go into fine dining experiences feel like you can play a David goggin’s uh track over this section for Richie versus this song this is not far off at all the coordinated synchronized service moments of dropping plates filling water glasses

Removing napkins clearing plates it is incredibly orchestrated and it does make an impact because how often do you see humans moving in ionicity like this I’ve dined at places I have a video on the channel at this place called Tarzan Jane where they did the service where all the

Cooks basically came around the pass held the plates and on a verbal queue everybody spun around and dropped the plates at the same time and they did that for every single course of the tasting menu does every single action need to be choreographed in this way no that’s unsustainable but at certain

Moments where it would make an impact I think certain people do prioritize it and it doesn’t go unnoticed quick industry detail that you maybe might not notice is this person is using something called a squeegee to take the soapy water off of the countertop and put it

Into a container when you’re doing a scrub down at a fine dining kitchen especially if it happens multiple times a day you’re usually using like a lot of soapy water and if it was going to be the combination of like you’re going to scrub with soapy water and then you’re

Going to follow behind with towels you have this Paradox where basically like as you’re cleaning like you are basically trying to dry with a soapy wet towel and that’s not all that effective and so to combat that when you’re scrubbing down it’s typically a threepers setup or at least a three

Stage setup and so you’ll have one person with the bucket of soapy scrubby water one person that has the squeegee and the container to catch that water because you don’t want that person to squeegee right onto the floor because then everybody’s going to start to track around this like grimy scrubby soap

Water floor water on their shoes and then if they walk from the kitchen that is being cleaned into something like the dining room or they go downstairs to dry storage they’re going to track wet shoes all over the place and so you’re trying to keep the floor dry during that time

And so they’re going to squeegee that soapy water into this container and then somebody else is going to follow up usually with towels and because that person has both hands free sometimes people will have two towels and they’ll just go super fast and dry things down I

Don’t exactly know what stage of the process that everybody’s in right here or the setup that we’re seeing on screen here but you won’t always see like equipment and Ninth pans and third pans and napkins and sea folds on the countertop and induction Tops on the countertop as the clean down is

Happening usually you want things to be completely free of that countertop you scrub that countertop down you clean it all the way and then you might take this setup you don’t need to take it all the way down but you might move that now to the clean countertop and then you’ll

Clean the countertop where all of this was living versus what we’re seeing on screen here where you’re kind of like cleaning around all this stuff that might be remnants of the prep time or another segment in service and then you ultimately are left with maybe you move

That third pan and there’s still crumbs or herbs or shells or something that’s still left on the countertop and it’s not technically quite clean yet again every process is different not trying to like call anybody out here but I’m just trying to tell you what you might see in an environment like

This also the transform you’re seeing it’s playing out on screen right here he was starting off by just chucking Forks into the container halfhazard doesn’t care how they’re arranged and now we’re at the end of this montage and everything is aligned it’s nled it’s nested the the forks are spooning so to

Speak and again it becomes second nature it’s like why would I do it any other way cuz every second counts wash dishes or something no we got the best dishwashers in the world just going slow them true I did a whole piece on a dishwasher I worked with that Grace for

This reason he was awesome do you think this is below you or something man I think I’m 45 years old polishing forts no one is asking you to be here I don’t think anybody remembers your name nice try you think I don’t know how hard it is hiring people since

Co we don’t have that problem there’s a power law distribution that happens in so many things in this world but restaurants happen to be the same way restaurants that are getting and retaining three Michelin stars the chefs that are getting all of the awards and the accolades being called and named

Best one top five top 10 top 50 best restaurants in the world they’re still attracting Talent at least at the time of recording this video you folks send me messages saying I’m still trying to email so and so restaurant and try to get in and I can’t seem to get an answer

Back and for all the critics of this episode who say like oh this is really demeaning this is really demoralizing work I think the reason that you go to an environment like this I’m maybe just speaking for myself here the reason I went into environments like this is

Because I wanted better for myself and I needed to get that kick in the pants and someone to tell me what high standards look like and to have somebody hold me to it and to have it consistently done day after day and so it became came

Ingrained in me and yeah I kind of talked about this in previous episodes the like praise and public discipline and private conversation that’s what’s happening here and I like that we’re seeing this play out did you know that when this restaurant opened 12 years ago it won the best restaurant in the world

The same year okay we have another Frankenstein restaurant reference kind of mystery to untangle here the history is especially in like France and the UK when you go and you open a restaurant the most that the Michelin guide would give you is one star your first year

Open even if you were operating at a three star level second year that you’re open you get two stars third year they will give you three stars it takes three years to get three Michelin stars that was Theo is there a story of a restaurant opening and the first year

That they open they get best restaurant in the world I guess you can maybe argue that when Noma kind of like closed and then reopened some people were saying that but I don’t think that’s exactly the same thing of what this person is talking about secondly 12 years with the

Timeline that 11 Madison Park was operating under that is also why that’s like another vote in the box of this is more inspired by 11 Madison Park than anything else and thirdly Richie bash or the quip on the word Kool-Aid I think as I’ve grown and gotten more mature when I

Really hear Kool-Aid I’m really actually seeing culture there’s a way that we do things a way that we talk and walk and act and behave and the way that we actually go about our day-to-day task that I think is ultimately helpful in an organization of this size when you’re

Running a team and everybody needs to be moving in the same direction and you can have individual elements where you like you look at that and it’s like that’s not how we do things here that’s good like you want that in an organization I strive when I have restaurants someday

For there to be like a Kool-Aid about them because I want to attract highquality talent I want people to want to come work at these places and yeah when you’re in it it can be easy to roll your eyes at the Kool-Aid elements of your job but if I can maybe just take

The other side if like the Kool-Aid is missing it’s like there’s nothing holding things together for all intents and purposes you could be the restaurant down the street and nobody would notice or maybe it just feels like a rag tag team of pirates and then you have all these other second order consequences

That you have to Grapple with of disorganization and people not trusting others in doubt and high turnover and it’s hard to come up with a new menu because nobody knows exactly what the restaurant stands for anyways I digress I’m a big fan of this pep talk retained

Three stars because we have a waiting list that’s long 5,000 people waiting at any given moment long do you see their faces when they walk in here how stoked they are to see us and how stoked we have to be to serve them so there’s a quantitative Point as well as a

Qualitative point that was just made so I want to dig into both here and the first one we can kind of remotely fact check with this book that I have up on my shelf it’s called a day at El it’s just a fight on book that has behind the

Scenes stuff on the creative output that Fon audrea and his team had at a if you see this right here up on the front it says 2 million requests for 8,000 places every year and so obviously with this being a fictitious restaurant that we’re talking about on screen here it doesn’t

Really matter but these numbers they’re like in the T in the thousands in the tens of thousands and part of it you obviously have to take a grain of salt with right because most times when you’re getting yourself on a weit list especially if it’s through like a

Reservation app like resi there’s no sunk cost to you as the person as a diner to put your name on that list and so yeah sure might as well just like put our name on the list and where this practically applies for restaurants is when you go out to a meal like this

You’ll often get either a text or an email or sometimes even a phone call from a real person on the day before or on the week of your reservation just calling to confirm your reservation obviously most people are going to say yes absolutely I’m still coming but for

The small percentage that don’t then they use that wait list to make sure okay we’re going to call this person we’re going to email or in the case of something that’s like an app based reservation solution they’re going to send you a notification and say hey

There slots that opened up these are the times would you like to book and the reason financially that that becomes so important is because there are only a certain number of guests that a restaurant can serve on a given night at this level even if we use Bare Bones

Basic numbers there’s 100 seats and a two toop doesn’t show that’s 2% of Revenue that you lost for that day and from a qualitative perspective it absolutely does feel like this when you’re working at these types of places I did a whole video called Fine Dining

101 or I basically talk about this as the Cirus lay effect it’s basically this idea that everybody that goes to Cirus it’s probably their one time that year that they’re going to see a performance like that it is like so hyped they’re so excited they’ve never seen anything like

This and it’s just going to like blow their socks off but for the people working at Circus it’s just another day at work for them I’m pretty sure I’m dating myself with this reference but it’s this old old story of a question that Thomas Keller used to ask or

Quality that he would look for in the job interview process when he was hiring a candidate and I’m absolutely summarizing here but the basic gist of it was he was looking for your level of excitement when it came to individual ingredients and I think the example he used was asparagus he said something

Like yeah every Chef the first day or the first week that asparagus comes into season the chef is jazzed the chef is excited cuz you’re just coming off of winter and you have this new green fresh bright ingredient to work with but the real important point is when you’re 3

Months into spring and you’re still looking at asparagus every single day on the menu can you show up excited I think that’s what’s playing out on screen here too where every single day you’re getting this expression of excitement from people that are coming in but for

You it’s just another day at work can you keep that level of excitement just as high takes 200 people to keep this place in orbit and at any given moment one of those people that is waiting in line gets to eat here they get to spend their time and their money here I’m

Sorry bro but we need to have some Forks without streaks in them every day here is the freaking Super Bowl you don’t have to drink the Kool-Aid Richie I just need you to respect me I need you to respect the staff I need you to respect

The diners and I need you to respect yourself powerful and yeah 200 people not that far off you can look on people’s Instagram pages and you can sometimes see the big team photo and you can just count the number of people in the photo at some of these

Restaurants that’s my old cooworker Amy right here her and I worked at Grace together and so yes this actually is the real staff of ever combined with obviously some actors and this is I think the private dining room of ever I think that’s Nick I think it’s it’s he

Was like again talking about the hierarchy of the Brigade he was like a back server or food Runner maybe back in the Grace stays I don’t know again dating myself here you D at a three star restaurant and they have been quote saving up for this I want to go above

And beyond tonight every supplement and cab VR please a tour of the kitchen a champagne tour in the gallery as well and guys we’re not going to let these people spend a dollar Do not drop a check this absolutely happens you have seen it on this very Channel when I post

At this place called going out to eat video here on the channel I show the check at almost the end of every single meal and there have been examples where you see that the check gets dropped and there is a $0 Z cents at the bottom of

The check and folks just like my gifting stuff to the kitchen team video just because you have an act of generosity that you provide to the Kitchener just because you post on your Instagram saying you’re really looking forward to a meal does not guarantee that you’re

Not going to walk away having to pay anything from that experience it’s like any Act of generosity or a surprise right it it can’t be known by the other side that it’s going to happen otherwise it doesn’t hold any weight couple other details he’s mentioning the Googling of

People if you have made your reservation under your full name nine times out of 10 at a restaurant like this they are having to do a little bit of Recon on you they’re doing some detective work to find out who is this person and ultimately that comes from multiple

Places one it comes from a really awesome place like this where it gives the people the opportunity to know you before you go into that restaurant because nine times out of 10 it’s going to be the only time that this team gets a chance to take care of you and so the

More background information they have on you the more they can deliver that unreasonable Hospitality experience that we’re going to see played out here secondly I mean there’s over 7 billion people in this world right like not every single restaurant team is going to know just off the top of their head who

Every single name is and what they’ve done and what they’ve been up to there might be a name where you go ahead and Google it and once you align it with that person’s email maybe you have the ability to say oh my goodness this is actually an industry person or oh my

Goodness this person owns a restaurant or oh my goodness this is a wine maker and thirdly one of the most important reasons this is done at this level of restaurant is to try to see are there pseudonyms that maybe a restaurant critic or an anonymous Michelin inspector was going under that we can

Ultimately align and say oh cool they just ate at this restaurant across the street or across town or they’ve been traveling around in reservations under this name and we have reasonable certainty that this person is a Michelin inspector love it or hate it you can fight about it in the comments but

That’s just how the game is played at this level which kind of leads me into his other point when he’s talking about giving tours and making sure that they go into the kitchen and say hi to the chefs and then ultimately getting things like supplements if you look at tasting

Menus they often have the base tasting menu and then in certain areas of the menu whether it’s the pasta course or the rice course or the beef course you have the ability to add on a supplement as a generalized example there’s the tasting menu it’s $200 and the main main

Course the big meat on that tasting menu before you go into dessert land or cheese land whatever that happens to be is a lamb course that is $200 and that’s the set tasting menu and then off to the side they might have something like a A5 wagu Japanese beef supplement and that

Gives you the ability for let’s say $65 or $95 or $120 whatever that happens to be when that Captain comes over to your table at the beginning of your experience when you’re picking out what wine you want to drink or you’re ordering your cocktail before maybe your

Menu has actually started they will say are there any sort of supplements or add-ons you like to add we would like to be made aware of any allergies or restrictions that you might have you will tell that person hey yes we’d like to upgrade and go with the wagu and then

What will happen at that stage of the tasting menu is instead of getting the lamb dish you will get the A5 wagu dish depending on the restaurant sometimes that is an entirely different dish and so the garnish that went with that lamb dish is not going to be the same dish

That you will have with the wagu beef but if you have something like a supplement you might have a pasta dish and you might have to supplement with truffle so you can have the option to just have the pasta bowl and it’s delicious just on its own but if you

Want to have them come over and shave black truffles over the top of it that’s an additional cost that’s a supplement so what he’s saying here is you’re going to get that extra attention you’re going to get that extra behind the scenes you’re going to get that extra memorable

Touches that’s going to make sure this really leaves an impact and a mark on you and also we’re going to show you the best menu that we have from the sense of using the highest quality luxury ingredients that we are bringing in and prepping and so those are just little

Moments of like surprise and Delight throughout the meal because you thought that you just ordered the normal bowl of pasta and then they come over with the Truffle and then they start grating it on and it’s like honey we didn’t order this and then it’s like no this is on us

And so you have this little peppering of surprises and again unreasonable Hospitality throughout the entire meal then at the end you’re getting the kitchen tour and then right before it’s time to leave there is the presentation of the check that just says thank you on it or something like that I wanted to

Cover this because I’m so glad that they talked about it in the show because you really get to see how it plays out this is so accurate of how this actually gets discussed in a menu in a pre-shift meeting but then also it’s one of those funny things that if this ever happens

To you it’s so like you almost feel guilt like it’s so unrealistic for you to actually have an experience like this and so it’s almost weird for you to like brag or Flex on people about it or at least maybe they only think it happens to like when celebrities come into the

Restaurant you heard them talking about like the comedian Bo Burnham is coming in to eat to the smudge plate which cost us 45 seconds 47 seconds now if you cost us that kind of time you sure [ __ ] better run up to it because we sure [ __ ]

Are going to pay for it and get back to work [ __ ] you Garrett yes yeah [ __ ] me I have absolutely been in many meetings where these are the types of discussion that happen when Chef is slamming their hand on the on on the on the table or just like screaming or

Trying to chew somebody out or trying to identify who made the screw up also you have the example where he talked about needing to match up plates that more often than not happens with protein preparations and so if you think about like a organic piece of meat let’s say

That’s like a pork belly and you end up having the person on the roast station that made that they’re going in they’re portioning it there are going to be different pieces that look different just based on the anatomy of the animal that it is and so if you’re picking up

Eight plates and it’s four Top by two two tops then you’re actually going to want to match up the four and then the two and then the two because it is a bit of a flex to be able to set that plate down in front of four different people

And then they all have like a similar looking piece of pork or maybe said another way it would look weird if one person has one piece of pork that looks one way and then the other three have something that looks kind of different and so you want to make sure that you’re

Matching it up as often as possible and when that doesn’t happen it is a little bit of a bad look that gets to the importance of Expediting which we’re going to talk about in this next scene it doesn’t happen as often with like mistakes AK and smudges and that’s why

You’ll often see like intense plate wiping that happens all the time I think the funny point is that like it could have not even been a front of house person it could have been like a chef to party who happened to have Pim and glaze on their hand when they passed the plate

Up or something like that I think it’s just interesting how accountability Works in these types of environments also whether you love it or hate it you’re seeing it play out in this environment here everybody is Chef especially if someone is more Superior to you even if it’s front of house

Everybody just says yes chef or Chef or we Chef as just an acknowledgement of like yes understood even though as we talked about in season one it doesn’t always hold the weight when it just becomes this like internalized droning on yes chef kind of thing this [ __ ] is crazy how do you do

This all day I need you to stand in that corner and get the [ __ ] out of my way for one minute five distillation so many details in this scene let’s do these rapid fires so we can get through these quickly so the first one we already talked about the

Customade suit that Richie is now getting to wear talking about the suit of armor it is absolutely that feeling that like if your front of house team feels more confident more polished and they feel like they again have that suit of armor on them that they will act more

Confidently they will move with more Poise they will have the confidence to be able to talk to somebody who might be again a celebrity or a hedge fund manager or a politician in a way that is going to make the restaurant look good and ultimately reflect in a better

Experience for that guest secondly we heard about the Staggering of tables that is so important across all restaurant levels not just on the fine dining level whether it’s 15 minutes or it’s just like having 5 minutes between tables that sit down it get makes it so the kitchen doesn’t actually get swamped

And overwhelmed and the reason behind spacing often boils down to constraints that the kitchen will experience we might have equipment constraints right so you have someone who’s working a station they have a four top burner and each pan goes on a burner they can only fit three portions of whatever it is

That they’re cooking in each pan you do the math that’s only 12 that they can pick up at a time this can also be something like a fryer basket you can only fit so many portions of whatever it is that you’re frying inside of that

Fryer you can churn and burn you can get done with one batch you can put it on a tray you can pass it up and then just start the next one but there are just constraints that you run into another constraint might be in serviceware you

Have like this clo thing up on the wall here if the restaurant only has four of them you can’t be picking up six at the same time because there just aren’t enough pieces in order for us to plate six at a time you need to Plate three

You need to send three you need to present whatever it is those come back you reset and then you plate three more another constraint might just be number of hands right so if you have something that maybe has like a frozen grenita or it’s a really intricate plate up where

You put the TW on something and then you only have like that’s the the clock starts ticking and you only have a certain amount of time before like that TW gets soggy or the sauce gets cold or the Herb starts to wilt a little bit and

You want to make sure that once you plate that up you get it to the the guest as soon as possible so that they can enjoy it so they can visually see the ENT desired effect that you were trying to go for and if you don’t do

What he was talking about and you stack 20 guests at the beginning of the service all at the same time the kitchen might be able to Plate up 20 but maybe the constraint is the number of hands that you have to run the food and so then you have this problem where you

Have plates that are just like either melting or wilting or getting cold or getting sogg and when this goes wrong when you don’t do this staggering properly you don’t maybe manage the timing and the pacing accordingly that’s when you’re like you’re a guest and you’re looking at your watch and you’re

Like they cleared our last course 15 minutes ago what is going on something like this can often be the culprit and it’s really important to get this right at the beginning of the meal because on those early courses whether it’s the snacks or you know maybe the cold dishes

Yeah maybe it doesn’t matter if the pacing gets all slammed together because you can pre-plate 30 maybe of the cold presentations and the quality doesn’t suffer but if you do that and you actually carry that pacing throughout out the experience by the time they get to their proteins or by the time they

Get to something that requires a tableside preparation right if you’ve ever seen like trollies getting pushed out into the dining room it’s like there’s only so many of those carts that the restaurant happens to have and so if you actually do that a little bit too early then that can like compound and

Lead to catastrophe later on in the menu okay so we talked about Expediting in season 1 most specifically that season’s episode 7 when we were all the tickets were printing out and Carmen was taking over and that’s what I’m more used to is the kitchen doing the Expediting this

Actually has a different approach and this is more inspired by like in ainea kitchen where they actually have someone that is a front of house team member that is like the liaison in between the kitchen and the front of house that is directing traffic and you can take

Expediting to like little little detail orientation which is just like making sure the kitchen doesn’t get overwhelmed and then you can add individual things like notes on you know like the attitude of individual tables you can do the colored highlighter nerdiness I likeed to keep track of times on my tickets

Just to make sure that I knew again is there 20 minutes that went between one course and the next and yeah passing that information along whether it’s through notes or you know little behind the service station conversations and making that way to the expeditor can kind of re reinvigorate that person’s

Experience if they happen to just be having a be having a bad day or they have a bad attitude I’m not saying it’s like justified in these environments because it sucks right when you have somebody who is just like super entitled and doesn’t feel like they are like

Respecting the staff or they’re there just to like Flex on Instagram and they’re they’re not actually there to enjoy the food or The Culinary experience but at this level this is exactly how it’s done another fun little code thing and I’m sorry if I’m spoiling

This for the font of House people in the audience and I’m giving away the the industry secrets that I feel like this show does a lot of that already there’s this funny thing that happens when you go out and you talk to tables especially

As a chef or if you’re a captain and the person is just like such a nerd you can think the the nerdy guy from the menu movie who is just going to be asking all the questions and it was just stoked to be there and they can sometimes take up

A lot of your time through conversation when like it’s not that you don’t want to talk to them but like may maybe they’ve been talking to you for 10 minutes and we talked about from the way that the front of house kind of Brigade is set up that Captain might have other

Tables that they need to have conversations with so I worked at a restaurant where we did like the the three fingers like The Hunger Games thing and I would take this and I would put it behind my back and I would have that as like a hand signal and so if

Anybody in front of house saw me as the chef talking to a table they would have the ability to come up to me and say you know like just fake tell me that the kitchen needed me and that was always something that the guests at the table

Would be like oh yeah yeah no worries go go ahead go ahead we’re talking too much and that was a fun signal that I could provide so that it wasn’t me leaving the table and saying hey guys I got to go it was like oh you have to go back to doing

The work that is that you’re doing and so there’s all sorts of these like speaking in code signals just making sure that again things can feel effortless things can feel seamless things can feel integrated and it often feels like a dance like a performance because there is so much management of

Details and Logistics going on throughout a tasting menu like this what’s up dude Pi for super legit that they went to PE quads for those that don’t know this this is a legendary Chicago pizza spot yet again another restaurant that they actually call by name couple things on

This scene I absolutely agree with some of the comments and the sentiment that I saw on both I think Instagram and on X of people talking about like he got this pead’s pizza it’s a legendary Chicago pizza spot I love the pizza from there and he took it and he ring moo punched

It and so much of the Chicago pizza eating experience is like the crust and the way that the pizza just has like these different sections of it would I rather have like a actual just take the slice of the PE quads pizza and put it on a really nicely made custom ceramic

Piece plate and serve me that or do I want you to like punch it out and like cut it in a hole like a little piece of doughnut and I kind of got to agree the experience of eating an entire slice of pead’s pizza is so much better than what

He just did where he took the ring mold and punched out the center and then took that and punched out another whole Center piece of it it’s like part of the reason why you do this is because you have served this person so much food and

Also depending on when in the meal that this person is getting to get this serve to them they might have other dishes after that and so you actually don’t want to shoot pastry station in the foot by saying we’re going to give this person this giant slice of deep dish

Pizza and then they’re going to be so full that they don’t have the ability to experience the dessert so that is a consideration but it’s like why would you not just cut a like still triangular slice of pizza keeping the crust intact maybe also when we talk about like this

Is Will gara’s philosophy of like unreasonable Hospitality like really coming through and Shining and like you could have had such a cool opportunity to like show the PE quad’s box and you have the ability to like say hey we’re going to pack up the rest of this pizza

And give it to you so that you can take this and like enjoy it as a late night snack or like if you want to wake up and have pizza for breakfast or something like that I think that there’s something to that that I think is so special that

Was a missed Opportunity by taking this and just like overh handling it almost and over manipulating this pizza I mean just think about the ability to like again cut that triangle slice you put it on a really nice plate and you put it on the pead’s pizza box and then you put

That maybe on a cool like service tray and you put that in the middle of the table I don’t know the counter argument to this is like he’s already taking so much time out of service to do this special Act of generosity so like don’t

Harp on it too much so like I kind of get it but at the same time I don’t know let me know in the comments the other detail that she did just mention and it did come up in the Expo part but I forgot to talk about it is talking about

Holding tables or they’re back on table 12 or something like that anytime that you go up to the restroom if you need to take take a step away from the table to take a phone call if you’re like a smoker and you go outside to have like a

Cigarette or smoke a cigar you are up and away from the table and at restaurants at this level you will not be served a dish the idea there is because we don’t live in like a clo world you just saw the presentation that was on the table with the desserts like

There’s no clo that’s going to fit over that setup and yeah that’s not a a hot dish but you kind of get where I’m saying where we don’t live in a world where people are using closes to kind of trap the heat inside of a plate and so

Instead of that like runaround of like okay well they they went to the bathroom but I don’t know how long it’s going to take or like they’re they’re smoking or they’re having a phone call I’m just going to leave the plate on the table with the the clo over it that still has

The opportunity for the person to come back to that table they remove the clo and the plate is still cold and so at restaurants like this they figured out that if we keep all of the things inside of the kitchen the service Weare the Mis and plas maybe you pre-plate what

Elements can be pre-plated you also aren’t having front of house service members running around worrying about like is the clo here where is the person but you do when you go to the restroom or you take a break from the table you pretty much always have somebody

Watching you and they’re going to convey that information that like hey this person is up this table is up and then when you come back to the table then they’re saying yes this person is back and it does cause these sometimes awkward interactions where like you as

The chef or the person on the line is like you’re plating something and then it’s like you get it 80% plated and then it’s like oh this table is up and then it’s the constant question of like can we keep it can we save it is it going to

Be quick or is it something where we need to break everything down put it on trays and then we need to replate it when they come back the other time that this happens when you put like a hold on a table is often times when you have a

Guest or a table or a family or a couple who is just like not used to this type of dining experience experience and this amount of food this number of courses this amount of like gastronomical stimulation is just a lot the front of house team will often come to you and

Say would you like to take a break my wife and I had this happen we went to Mexico we had a tasting menu experience and it was just so much food and we had been like wine tasting in the afternoon and we just asked to take a break we

Asked to go kind of like sit in the garden and just take a second and drink the rest of our glass of wine and just have a little bit of a second away from the table and then after that you actually are a little bit more invigorated you let things digest a

Little bit and then you can return back to the table and then if you’re like forthcoming as a guest you can totally take a break and then also as a front of house person they will sometimes suggest that as an option for you so that again this remains a pleasurable experience it

Should not be like uncomfortable to get to the end of a tasting menu even though yeah it totally happens where the chef just kind of like overwhelms you with food maybe it’s out of generosity but they just don’t know or they do something like this where they’re giving

You like supplements and additions and like they’re going to get pead’s pizza for you yeah the details in this scene it’s just like we could talk about this all day walk out going to 21 H like does this really scream Chicago deep dish like do you want to eat that like so

Much like it’s blonde like so much of the caramelization and the myard reaction is just like gone from this little bite of pizza it’s just like a big thick dough ball with like maybe the wrong proportion of cheese and sauce I don’t know a guys I mean like the olive

Oil drizzle is one thing but the amount of Basil on this plate like that’s a neapolitan pizza thing this is Chicago style pizza which is about fundamentally different things than other pizzas out there in the world it’s about the sauce that is just kind of like ratioed different than any other Pizza it’s

About the caramelized cheese it’s about the fact that you eat this with a fork and a knife instead of just picking it up and eating with your hands which they’re asking the people to do in this situation like again you could have had so much of a cooler presentation

Opportunity if you’re talking about like the history of Chicago pizza and like normally if you guys are from the East Coast you’re used to eating pizza with your hands but we’re going to make sure that we give you a fork and a knife for

This I just like this is going to be a fundamentally different Pizza experience it’s just again say that this is your spin on Chicago style pizza but especially to a place like PE quads it’s like you have this presentation it’s to me like doing a disservice to this dish

And this pizza and even if you’re the type of person that says I put basil in my tomato sauce it’s like is it this much basil really and even the basil like this is like purple leaf like Thai Basil it has a different flavor profile than even the basil you’d see in like

Italian amican presentations I don’t know this rubbed me the wrong way you folks let me know in the comments I like that detail about this scene the fact that Richie was like talking more casually and just like being more grounded in the way that he was talking to these guests because you absolutely

As a front of house person you you’re kind of a chameleon like you need to kind of shift the way that you behave depending on the table and the attitude but I think a lot of people go into these environments as a guest and they’re thinking like oh it’s so Prim

Improper this is really expensive I dressed up for tonight and I have to be like super uptight not realizing the fact that like if you just relax and you are enjoying yourself the server will like feed off of that and then you can have these like because these are just

People I think so many of the people like let me know in the comments on this because I think it’s so funny that those of us who have worked in these environments we go home to an apartment we don’t get driven to work in a limo

We’re not taking a helicopter to go to work every day like we’re taking the train like you see like you see the behind the scenes of what restaurant people are really like because of shows like this and so if you’re the type of guest that is just going to like ask

Nerdy questions about food or you want to ask about sports or you want to talk about travel or you want to be able to express the fact that you like used to be a farmer or you like collect wine I think that’s a cool detail that you can

Bring up with your front of house person and then you can have more of a dialogue they can get to know you better I think it’s just more communication is more or less what I’m trying to advocate for here on both sides like I don’t know I

Guess what I’m trying to say is like playing the uptight like I’m fancy game it’s like it almost always backfires because like people can sniff out that inauthenticity but if you are just yourself and you’re just saying hey I’m just really stoked to be here or like

Where is your suit from that’s super cool or like ask just I don’t know just being more of a human at the table I find that that can lead to a much more memorable experience and a better connection with the people who are taking care of you that night there’s

The book there’s the book and lastly what we tonight’s specials we don’t have specials we do have our supplements including tonight’s caviar pairing up your ass it’s true I mean at this level you don’t have specials that are on the menu you will often have individual

Dishes on the tasting menu that might be new that might be something that the the kitchen is trying that has like maybe made its way past the first round of R&D and it maybe isn’t in its final version yet and it’s still getting served and that’s just part of the nature of doing

Tasting menus and it can be really beneficial because every single dish that the restaurant is running that night every single table is getting or if you have a restaurant where you have a chef’s tasting menu and a tasting of vegetables which became popularized by like Charlie Trotter and Thomas Keller

At their restaurants then you know people they might have multiple tasting menus but it’s not the situation when they’re coming over and they’re saying hey the specials tonight are it is more of a like do you want the caviar supplement the F gr supplement if it’s

Legal to serve that in that state or maybe there’s a tableside preparation that requires a supplement and part of that just kind of sends the signal of like if it’s on the tasting menu it’s ready we’re excited to serve it to you versus I think specials can sometimes

Give the air in certain restaurants again not try trying to not paint with too broad of a brush here but like we only have three portions of this left from the weekend we’re trying to offload it kind of thing it’s not this thing where we’re going to like beta test

Things on you that’s what specials in other restaurants can often be seen as and you want the opposite in these types of environments it’s very intentional often times there’s other logistics that need to come into play like there’s wine pairings that need to be talked about also at this level you have questions

That are coming from some of the most well- eaten guests in the world and so the front of house team members being able to know exactly what it is that they’re tasting so that when the guest on table 12 asks what was in the sauce the person can say oh that’s seasoned

With apple cider vinegar because that absolutely saves the number of like interactions and conversations and information transfer that needs to happen if the the front of house team is just firing in all cylinders and you see it at this level maybe that’s like the fundamental difference is that these

Folks they still are High Caliber they still operate much more like a team and they are much more cohesive because you’re spending 10 12 hours a day with these folks as your teammates and you you often see that at this level more so than at the Casual level where the front

Of house people just like they come in they clock in and they’re just kind of like mercenaries like I just want to worry about my tables I don’t necessarily care what the [ __ ] is happening on the other side of the dining room but like I want to just

Stick to my stuff maybe I want to like make my tips and then I just want to go home whereas at this level it is like their main focus it’s their main thing it is a career they take a lot of pride in it and Richie’s finding that here

Which is [ __ ] awesome and um I think we’re all really going to miss you here [ __ ] man I’m just getting to hang of in I know I know it’s a good feeling when you’re a stage again I talk about the show more from the chef and culinary side and so

If you are a front of house person watching this and you have stories to share advice to share you want to connect with other people down in the comments I would love to see your insights but yeah it’s it’s it’s an awesome feeling to get to the end of a

Stage and be like we’re going to miss you it’s it’s a cool feeling and and and it’s like you don’t always push for that at the beginning of your stage because you’re just so nervous and you don’t want to screw anything up but yeah you

Can absolutely have this at the end of a week and people are like yeah it was nice to have you and we’re going to miss you and it’s like sometimes you’ll take those connections further than you think they will just happens like that like 5 years later like you both happen to be

In New York at the same time instead of Chicago and then you end up reconnecting with this person and like I’ve had experiences like that where I ultimately become roommates with people that I like worked for free with at restaurants and so it’s cool because the learnings that

You have is one element of stashing but then you have the networking side of stashing which I just doesn’t I don’t think that gets talked about enough just peeling mushrooms for the lamb T now peeling mushrooms yeah it’s just a nice little fun detail so when the

Diners see it they know that someone spent a lot of time on their dish don’t have go right okay so hold it like this mm knife 1300 grab the end and just peel like that so slowly doesn’t seem like it but I’ve got a lot of details to talk about

In this scene so the first one is having the executive chef or the chef owner dress differently than everybody else you often actually end up seeing that and that’s because one they often don’t have the the same role as everybody else throughout the day they’re in meetings throughout the day they’re doing photo

Shoot stuff they’re on phone calls and they’re actually maybe not being on the line as much and so that’s kind of my first call out is you won’t often see the executive chef like in peeling mushrooms you’ll see them doing things like butchering the wagu or like taking

Apart a big piece of fish or like actually inspecting something like a caviar tasting sauces I guess maybe what I’m trying to say is you would much more often see someone in Chef Terry’s role like talking to the mushroom forager or the mushroom purveyor as they just came

Off and dropped off a bunch of mushrooms more so than her actually being in the kitchen peeling the mushrooms secondly we got to talk about the peeling mushroom task because when she gives the demo she says put your knife at 1300 and then on her mushroom she’s holding she

Puts her knife at like 6 o’cl or 5:00 or 4 o’clock wherever she puts it on the peeling part is not wrong I’ve had peeling mushrooms as part of my prep task and this is like with button mushrooms or creaming mushrooms there’s almost like a a skin that goes up and

Underneath the cap of the mushroom where you can totally take something like a bird beak knife like they’re taking and that you can peel the mushroom correct me if I’m wrong if you do this as part of your prep list and you have a better way to kind of keep the Integrity of

This because I looked at this prep project and I was like when I had peeled mushrooms on my prep list I would always keep them online because I would have to do them allam minute because then I would shave them on a mandolin and then we would do raw pieces of mushroom on

The dish that I was prepping and presenting and so to see them doing it this early before service when literally no one else is in the kitchen this seems like it’s like very either early in the day or it’s like nobody else has started and this is going to there’s going to be

A significant amount of time that’s going to pass between when they do this project and when the guest actually enjoys it and that’s again my experience kind of tainting this whole thing if they’re going to cook these mushrooms after they’ve been peeled and they especially can do it right away and

Maybe like as you’re prepping you’re keeping it under like a wet towel as you’re prepping maybe that’s maybe that does work I just know these oxidize so quickly after you end up peeling them and so what I that leads me to the actual point I’m trying to make which is

A combination of the instructions that she gave the little quip that she mentioned about the get the little detail that the guest would notice it’s a little thing and technique and knife cut that you can do to elevate something that is like the humble crini or button mushroom which is fluted mushrooms which

Is a technique where you do exactly what she said you have a little pairing knife and you hold the mushroom at 1:00 and you kind of like spin it as you’re cutting it and you’re left with this cool spiral pattern on the cap of the mushroom I could be completely wrong but

I’m guessing the reason that they switched from fluted mushrooms in this scene to peeled mushrooms in this scene is because they needed to have the dialogue between these two people who are actors they’re not chefs and they don’t have the touch to flute mushrooms just like in a consistent way on camera

While they’re trying to remember their lines and deliver them to camera cuz fluted mushrooms for those that don’t know are kind of like the quel it’s like a weird knife cut it’s like turning potatoes it’s like one of these things that is incredibly repetitive and you

Can get the touch for it but if you don’t have the touch for it it can be really hard it can be really intimidating you’re going to screw up a lot as you learn how to do it I will say though this is another example of that like really intimate and connected

Conversation that you can have a cros a prep task from somebody in the same way that we saw Luca and Marcus have the convers ation you’re seeing Richie experience the same thing here and so as much as people poo poo like tedious prep tasks it’s like you can actually have

One of the coolest bonding moments over it if you can kind of like get your head out of your ass and to not tell yourself that you’re like too good for these types of tasks with your co-workers that’s what it’s all about yeah I think so it is a dope

Feeling when you walk in and Chef hands you a tray of something when did that start and says hey I did this for you today she’s also got the stereotypical silver watch silver steel watch on your wrist he told me he said you’re good with people he’s not wrong it’s a funny like

Executive chef thing you enjoy this episode I would love to see you back for episode 8 don’t forget to subscribe to the channel as we get closer to 100,000 subscribers my name is Justin cona I hope you have a good one