8 Burst results for "Seven Tables"
Divine Naples Podcast
"seven tables" Discussed on Divine Naples Podcast
"You know, well, obviously there's a, there's a happy ground there that you can price what you can sell for and what you have to pay for. So there's a lot of cooking, a lot of testing, a lot of samples, and just a lot of, like every other business, there's a lot of traveling here. Right. So, I mean, still, do you find, how did you find out they do the best in baby ribs? First of all, the size of the baby backs together, they're 20 to 24 ounces pre-cooked. And a lot of the Danish baby backs are only one pound. And a lot of the American baby backs are two and a half pounds. So to get the right price point and the right meal and quality, the Chilean baby backs worked really well. We have been interrupted with an earthquake or two. Oh really? So, so your products were not on the shelves because earthquake just happened. Yeah. That is interesting. A lot of people, because some other things, like there's a strike or something, but you, the earthquake. Earthquakes. Chile people always in the business video. Great. No, I mean, that's great to hear and know, you know, just the knowledge you have and also, you know, the passion, the finding products in different country and have it shipped so you can, you can serve it. It's just amazing. Well, there's good availability, like I say, most of the time, and they're a consistent product. They're individually wrapped, so they handle well. Oh, that's awesome. They're always fresh. Right. So what is your favorite when you're cooking? Are you tasting when you're cooking? Like you're standing there and hours and I mean, you must have, right? I usually eat on Sundays when I'm not at the restaurant, I'll take some home, but I love the brisket. Oh really? And the chicken wings. Wow. I hope we'll be able to taste it here in the office maybe. We're having, my girlfriend's son is leaving tomorrow, so we're having a little going away for him back to college. So we're having, we're having ribs today. Oh, good. So Sunday ribs, not brisket. Right. For you this week. Right. That's the venue. Ribs and football. But when you're cooking, I mean, you're standing there for hours and you just like, is there like you tasting and make sure it's right or how you, I mean, the process is completely different. You know, chef in the kitchen somewhere, just make your pasta, they don't, they know is the same thing. You know what I'm saying? Five minutes in the water and that's it. But you know, cooking and doing something over the fire and there's a wood, right? You put a wood, a slice of the wood involved and stuff that's just a little different. Our everyday smoker is called a Southern, it's a Southern bride smoker. The gentleman owns the company, lives in the area as well. So it's a, it's a digital, all digital time. I can't do competitions with it because it's a very consistent restaurant by its expensive. It's propane fired into a wood box. It's convection into the oven and it's rotisserie. It has water in the bottom for the moisture. So nothing dries out and digital time and temperature holds it within five minutes. So it's a, once you get the program down and your timing down and the temperature down. So you can take it up? Yeah, well kind of sort of, yeah. I just learned something new. I mean, as I said before, it's not just ordinary, you know, like a barbecue thing for 400 bucks in the store. It's not like the one with the chalk, chalk in it and you just throw the gasoline on it to take, you know, make it in the fire. I seen it. It's a sophisticated machine. I didn't know. It's just all involved. They started at about $20,000. Oh, that's a chunk of investment right there. So they're out. Yeah. It's, you know, it's like every other business there's, there's an upfront cost to getting involved in it. So, but fortunately we've done well and everything's good. Yeah. Well, what I like on the restaurant is like the atmosphere, you know, just a happy, happy thing. You know, it's just, you feel when you walk in, you just feel like not in Naples. So if anybody's just like, you know, want to feel a little different, you know, out of, out of Naples, at least with the mind behind your door, that's when they're going to feel like it. Because, you know, when you walk in the design is like, you know, it's just a relaxed design and the music you playing and just the girls, you know, serving is just like, they all have smile in it. You know, even, even sometimes the job has to be, you know, really hard what they do, but it's just a different atmosphere. I really like it. Yeah. We have our moments, you know, like every business, but I grew up in West Virginia, so you'll see a lot of West Virginia memorabilia in there. Big college fan, big Mountaineer fan, but it's seven tables. It's very, very homey. It's um, it's just a great place. It's, you know, we have a little, the little platform behind, it's kind of elevated. So it's kind of like being on stage all day so I can overlook the tables and see what's going on all the times. But I'm a great staff. Everything's great. I mean, you just focus on, on the quality food and that's great. No, not like live music type of event and stuff. The entertainment is there just with the friends and people, which are really close to your next table because you find new friends. I mean, every time you come there, you just see people from all different, you know, different corners of Naples, I would say, because it's not. Yeah. You'll have, you know, the Bentleys, the Jaguars, the pickup trucks, the old beat-up cars. Everybody, you know, we have some big tables, so we turn them into community tables at times during lunch. We got two over there. Yeah. We got three more guys to another couple wants to join here. So everybody has a great time. Play a lot of blues music, big band stuff. So it kind of depends on what the mood of the day is. Right, right, right. Well, since we live in Naples and we know a lot of famous people, you know, they live here. So, what would be the, if you can tell us the secret, what would be the most famous person you had there for barbecue? Entertainment wise, Donna Summer used to eat a lot. Oh really? Yeah. She used to. So you were one of the lucky ones when she was alive. Yeah. She came over? Yeah. She was, she was a beautiful woman. She would just come and eat. Totally. So nice. And then of course, Bob Huggins, our basketball coach in West Virginia has been in a few times. A lot of, a lot of guys from West Virginia and of course we had, what are the guys with the long beards? ZZ Top. ZZ Top? Really? Yeah. They were in, ordered and then they gave us a line at the concert one night when they were there. So that was it. Are you kidding me? Yeah. It was pretty awesome. Oh my God. How come you didn't call me? Well, I didn't know. My employees didn't even tell me till later. Oh really? Maybe they didn't even know. They all went to the show and left me to close. Are you kidding me? I'm not used to that. That would be the last, last day of the job for them when I, I mean, they played in Fort Myers, correct? No, they played at the old Phil here. Oh yeah. Right. Yeah. So about a year and a half ago. Yeah. Yeah. So that would be your famous people in the restaurant that I can, we've got a lot, but you know, but Naples is a strange town. You can have, you know, hundreds and hundreds of millions of dollars of people sitting in your restaurant that you don't even know. Because they dress the same way. Right. Flip flops and shorts. Everybody's having a good time. As are we do. Having a cold beer. So what is the hardest thing, you know, running barbecue? Because since you mentioned you run, you ran different restaurants or different type of cozines, this must be so different. So what would be the hardest thing? Well, the hardest thing totally in Naples is adjusting to your volume. When people are going to eat or they're not, even in the busy season, you could have slow days or in the slow season, you can have busy days. So getting your volume level adjusted to, you know, so you don't waste product and keep the product fresh. That's the biggest challenge. Is it? I mean, you still have to have that done in the freezer and in, you know, in the coolers and in the, in the barbecue ready, you know, it's not something you can cook in five minutes. You've got a lot of, a lot of phases. I mean, the ribs obviously come in frozen. The briskets are fresh. The pork butts are fresh, but the briskets come in frozen, not the brisket, but the ribs. And so you've got a fall schedule and a fresh schedule and a cook schedule. And so there's a, there's a lot of process and a rub schedule. So work in progress, completed food. So it's just, you know, listening to this, it's just like a lot of people don't, don't realize a restaurant and restaurant. I mean, just realize how difficult, how different it must be to just you know, because there's a lot of Italian restaurants on the fifth avenue. And they somehow, you know, compete between each other, but the foods, you know, it's almost the same. It's pretty simple, you know, throw the spaghetti in and I'm not doing an underestimate, you know, the amount of work around, but just to the fact, you know, you're doing same thing and over and over and you can, somebody just messed up meal or something can be done and replaced in 10 minutes or so. But in your case, I mean, that's ours, you know, of barbecuing, sitting there, testing it as you mentioned, even the machine is still, you know, digitalized and, and can do the thing, but, but you still have to watch it and you still have to know what you're doing. It's not that easy to, you know, to please people. So the quality of the food, it has to be there. And you know, if you run out of something, you know, people just have to have patience and understand, you know, the, one of the restaurants which you can cook same thing in five minutes. Right. A lot of times we do run out of things at the end of the day, but you have to understand they can't be produced till tomorrow. So it starts early. And maybe some of the big fans of what they come to your restaurant, they can get upset. And we get people that want to party for 50 people tomorrow. And I'm like, first of all, I don't have a product here, much less the time to cook it fresh for you. So, you know, we, we have a lead time of a couple of days, the minimum 48 hours. So, I mean, since you do catering and stuff, so, you know, people can order and what would be the minimum, you know, another amount of money, but minimum of like per person or, I mean, how many people minimum you would do as a catering, if anybody interested, like wedding party or something, you know, like a party in the house or, you know, watching football and stuff. We've done small parties, but it's obviously the cost goes up because this, the labor expense that goes up. I mean, if you want to cater it at your house, but we do a lot of takeout that people serve at their own home. Okay. They just pick up where we can deliver. Oh, cool. So they can call you and they just, you know, take the order and you need probably maybe day in advance or something like a Superbowl weekend or something. People will call us by Monday or Tuesday. We'll have it ready. Most of those cold pickup for Saturday. Oh, cool. That they reheat on Sunday. So all of our foods are reheatable. It's got a great shelf, a seven day shelf life on it. Oh, nice. So it's not like you have to finish it or good. So a lot of lunches, I mean, kids may have different lunches if parents don't finish their barbecue. Everybody wears extra food. They always like the leftovers. Oh, good. So since you've been in Naples, I mean, you've been here since 2000 or so, 17, 18 years. 2001. Yeah. So why in Naples? Well, I had a friend that owns a hotel here in town and I came down to open a bar for him, a little tricky bar out back by the pool. And we made the arrangements in August of 2001 and I went back to Orlando and had to have some surgery and then woke up to the World Trade Center's falling down the next day. So I moved to town the end of September, 2001, didn't know a soul and opened a bar behind the hotel. So I was there seven years, everything looked great. And the hotel bought me out of the bar and I moved on and found the location for the restaurant now. I had bought the smoker from Jerry, my friend. So I had the smoker and I'd been involved in a golf course restaurant and a couple of things. So we did a lot of cooking with the smoker and then I found a little spot and I said, it just said barbecue all over it when I walked in. So you didn't have that plan that just happened? No, it just kind of happened one day and then I ended up with a barbecue restaurant a month later. That's interesting because, you know, I don't know any other barbecue restaurant in Naples, do you? Well, there's some changes, there's a couple of privates, but they're all a little different to us. Ours is more of a different style with the Texas brisket and the Oklahoma style ribs and the red sauce. So it's, we're kind of unique. You know, we were talking before we started, there's 953 restaurants in Naples and one of them museums and 54 of them are out of business in 2017 and you're still strong. That's, I mean, that's a statement, you know what I'm saying? You know what are you doing? The food must be just awesome. And going to your website, which by the way is what? BlackEyedPig.com. Okay. When you see the first page and you don't love what you see, I don't know what would make you fall in love for the food because it's already, you know, my, my, my mouth is already watering just to see the pictures. They're awesome. It's your pictures? Some great pictures, great pictures on our, the BlackEyedPig Facebook page, so a lot of great pictures on there that our customers put in, you know, commentaries, some good stuff on there. That's great. I just want to mention Carl's restaurant, Carl's restaurant, BlackEyedPig, saved Naples after the Hurricane Irma. Yeah, we were fortunate we cooked all of our food. It was kind of one of those catch 22 things that, you know, sometimes hurricanes hit you, sometimes they don't. So you have to order food because if you don't order food, then you're going to be out of food if the hurricane misses you. So we just decided to order our normal amount and we cooked it all and froze it. So the day after the storm, we had no power, but we set up the, uh, our smokers and gorillas in the tent. And, uh, yeah, we probably, uh, we did a whole week's worth of sales at very discounted prices in like six hours. So we went, probably fed a thousand people. Oh, that may know when, when, if anybody experienced a hurricane is not like, it's not that same and they showing you on the TV is a little different when you're here. And I think the biggest or hardest thing is not having electricity because, uh, you know, forget about air conditioning. You can live with out of it. Just this stuff like, you know, turning light in the evening and, uh, be able to just sit and read or something or cook or warm, you know, uh, you could get a food or something. It's just really difficult. Yeah. Find it. Anything is difficult food. Uh, you know, any of your essential stuff, bad habits, all this stuff, you just can't do it again. That was the first hurricane you ran through. Pardon me? That was the first hurricane for you? Yeah. Really? The rest of the hurricane, you just left the town? That was the first hurricane since I've been at the restaurant. Oh yeah. I went through Wilma, of course, um, we had a generator for that, that, uh, at home. And then I went through Charlie, which was the first one. That's when I had the little chicken bar by the pool, watching it try to blow off. So that was, yeah, it's just for somebody to get, my point was, I mean, when you don't have electricity, you cannot heat up your dinner or food. I mean, at least one, uh, you know, warm meal in three days is like a blessing out of sky, you know? So just for you to, to be able to help the community and provide them with the, uh, you know, with the warm meals. And I seen the people just packing it up and just go home with a smile because, you know, none of the restaurants were in business. Plus we had, we had a lot of the working guys, the tree guys and the power guys and people that had to eat, you know? And there's no delivery. There's no pizza and there's nothing. I mean, they're coming to getting 50 to a hundred sandwiches at a time. How did you let him know? I mean, how did they find you? We just kind of opened up and we'll put a little sign up in front of the restaurant. People talk. It's just like old fashioned, especially now with Facebook and everything you've got, uh, everybody, the whole town knows about it. It's like smoke signals. That is awesome. So, I mean, technically versus, you know, sending small signal because you're a little barbecue that point was working and heating up stuff. So that was small signal. Well, that was coming up on the end of our ninth year. So I mean, yeah, it worked great. And I think that the fact, you know, people were served this hot meal and hot meals, they, they, they remember your, you know, your restaurant business has been really, really good since the hurricane. You know, we, we tried hard and, uh, we did a great thing. It worked out great. I know you try hard because you there all the time, lights are on all the time and you build a little office because you don't even want to leave. Sometimes you have tired, you must be, yeah, I went to the doctor and he says, uh, you look tired. I said, well, I, I do work like 65 hours a week or I don't work that hard, but I'm there applying. I'm the one man show. I'm the legal department, the accounting department, the bill payer accounts payable, accounts receivable, just regular small business. That's what do you have to, you carry the trash outside too. And you watch the floor. Yeah. A lot of people don't have idea what this is a run to small business is why we, we love to support them and we like to get the story out of them because you know, it's just a lot of hard work. Not many people just sign up for something for life like this. You know, they, they sometime they like to just kick their feet 4 p.m. on the table and watch a football, you know, or have a beer or something. You cannot, you don't have the luxury when everybody else gets off. I'm just starting around. Yeah. Exactly. So what would be the biggest you know, catering you ever had? How many people? We did one recently at St John Newman for 400, 400 people. Oh my God. And we just did one recently for 300 people. So those are no big deal. You already trained? Yeah. You prepared? They may have been tough the first year. Now you already have that covered. We have one coming up next week for 125 and it's, you know. And the reason why I'm saying this is, you know, your kitchen is not like the, you know, like the commercial kitchen. The whole restaurant. Yeah, I know. Inside of the restaurants, maybe 600 square feet with seven tables. So it's just a really cozy place, but you know, when you, when you're making something for 300 people, there must be a lot of logistics behind it. It's a little organization ordering, but we have plenty of refrigeration and we have our storage rooms and stuff. So we have adequate resources. And the, you know, just the fact you, you are open for something like this because, you know, some of the people would be probably scared, 300 people, you know, catering. You don't want to, you don't want to mess up. You don't want to make something wrong or bad. You do kind of take it personal since it's your business. And so that's why I'm there all the time. I mean, it's my name's on it. Yeah. So your name is not a black guy. Well, similar. No, no, no. Who came with the design? Because it's really funny. Pardon me? Who did the design for you? The design of the restaurant? No, design of the logo. We, that's kind of a secret, but. How many beers were involved? Well, there was four of us and probably a case. And we kept coming up with names and we had some things we looked at and, and this, the picture of the logo happened to remind us of something we looked at and then we had it drawn out in design and, but we kept, we had tons, probably a hundred names and kept coming back to the blackout pig. And so I said, thank you very much. And we settled on it and we ate some barbecue and that's. And you started, that's it. That's how we start business in Naples. You just have a case of beer with your friends. It's very easy. Absolutely. That's how it sounded. It's a South Florida style. I know. I know. Right. At least, you know, we don't gonna ask what the beer was because a lot of people will get inspired. Maybe start competition. Right. So it was cold. How's that? Yeah. You are in the industrial area, so I would assume the lunch is probably very strong for you, right? It is. You know, we have a lot of the company owners, a lot of salespeople. We have all kinds. We have a lot of. Constructions. Mortgage brokers. State brokers. Investment guys. Bankers. You just never know who's gonna show up. You know what? This is interesting. Everybody has taste for or taste buds for good barbecue. Right. No, maybe not every single day, but it's just really unusual to, you know, see this in Naples or have or taste this in Naples because you go to South Carolina or, you know, Atlanta, sorry, Atlanta, Georgia, or some different states like that. That's just normal food there right there. Yeah. And they're all packed every day. Yeah. Yeah. So, you know, people, you know, they talk, they know, and they order lunch or do you do any lunch specials or how they work? We like to consider everything special at our place. Okay. That's why we just do what we, we focus on what we do. We do it great. And I don't feel a need to discount the price. No, no, no. I'm not saying discounting, but just like, do you cook like Monday you do something Tuesday something else? Yeah. We're so small that it's hard to change things up because I've got everything in such an order and to throw something in new. So what would be the normal lunch meal price so, you know, these people can get idea? Well, you know, we're not fast food. So again, we're, we're, we're specialty food. We're kind of a, it's a lot of food. You're in the, for the lunches, you're in the eight to $12 range. $10 lunch. I mean, come on. You cannot go wrong with it because even if you go to McDonald's, they're going to be like $9, which I don't eat that, but at least you see the prices. So, you know, we're getting really passionate cooking a specialty meal and $10 or under that. I think that's a great value. Yeah. It's a, I think it's a great deal. I asked a friend of mine if he thought, you know, that's a good range. And he said the, I kind of forget how he said it, but it'll come back to me in a second. It was a great, he said price is only an issue in absence of value. Yeah. That is actually a very smart statement. So, and the, so you do lunches, dinners, no, dinners. I know you had some specials, right? Sometimes we'll run dinner specials. We've got our, in the summer usually, yeah, our sample platter is four different quality meats and along with two sides and bread. So that's a big, big dinner item that we'd like to do, but we have the same menu for lunch and dinner. Do you do any, like, any, do you have a lot of couples coming, like, like the wife and the kids were kid-friendly. So we have a lot of kids in as well. Good. We have one high chair, so don't bring too big. One only. The other one is in parking lot waiting when the space is empty. Bring your own. Bring your own. No, you don't have no seating outside. This is kind of difficult in your location. So, you know, everything is inside, as you said, you have nine tables, but everybody's just so close to each other. I would assume you have locals and you have, you know, people which comes really not daily, but very often. Hell yeah. What is the atmosphere like? Well, it's, it's real cozy, wood top tables, wood walls, they have a nice little six top counter bar. We've got a lot of pigs hanging around on the walls and some decorations and great music. And everybody's having a good time. Do you go... It's very, very, very small. So everybody is involved in... In conversation. It's not like you can avoid the conversation next day. Yeah, it's not like a good place to play in a bad event or something. Right, right. It's not the place to, you know, do the romantic dinner with a proposal. Yeah, well, Valentine's is not one of our biggest things. Carl, I know you're traveling because you have a family and friends in different states. Do you usually go to different restaurants and taste their barbecue so you can compare and you know what the competition in different states has? I do. It's always good to get an idea. Barbecue is so regionalized. In North Carolina, you can go 20 miles and have a completely different taste in barbecue. So you can have, especially in sauces, you can have a red pepper sauce, you can have a mustard sauce in South Carolina, you can have a red sauce. So all over the country is different. I mean, you can drive literally 15 miles and have a completely different style of barbecue there. That's right. Because there's a lot of competition, like barbecue competition. I mean, at least on TV, you can see where people compete. Did you ever thought entering? Well, I have the new smoker. So that's, you know, I'm focusing mostly on work and paying the bills right now. It's okay. So it's not the plan to drag that somewhere in Carolina. Maybe when I'm retired or something. Okay. That's good to know. So we will be cheering for you. Maybe I can work a couple of days a week and then relax. That's it. Yeah. That's what you're looking for. So since you're speaking of that, everybody thinks, you know, we live in the most beautiful place in Naples, paying a lot of money for hotels and restaurants and accommodations and everything, coming here for vacation. When was the last time you hit the beach? I actually think I went maybe in August. Really? Yeah. Did you swim? No. Considering this is January. Right. So how many years, how many times in the year you actually go and swim? I'm not a big, I used to fish a lot, so I know there's a lot of big critters in the water out there. Are they? So I've never been there. So I don't know. I'm not a big swimmer. That's not for me. I like pools if I want to swim. You just want to know where the bottom is. Right. Yeah. That's better. Right. I can see it. Yeah. And you see nothing is eating you. Right. Yeah. That's a good perspective. For me, I was, I put my feet in the water last year three times. Well, that's usually when I go to the beach, I just put my feet in. That's it. To wash the sand off so I can put some more sand on. So that's it. Yeah. Just the funny, you know, a lot of people, even me, when they meet me, they go, you live in the most beautiful place. And I go say, yeah, I've been here 22 years. Yeah. You can enjoy all the beaches and stuff. They don't realize, you know, everything is what we're doing to just keep above the water. Yeah. Cold beer by the beach. It's, it's different. That's better. Yeah. Well, that's what we probably do just for the people coming from different countries and different states because we have actually people, you know, watching us in the life on Instagram and Sweden and England and you know, some of the, some of the places like Norway and they thinking what Naples is and they see the pictures. So this is the reality. When you live here, you just keep working, you know, because that's the life like anywhere else. It's kind of like a, how often do you ski when you live in Switzerland, you know, probably working all the time. You don't ski much. That's right. So what's your favorite place in Naples then? Uh, I have a lot of favorite places. Most of my, I like a little out of the way places, but you want to share them or not really. You don't, you don't want people to meet you there. I get that. And it's hard to get away. So when I find my little corner, I have to go watch a football game or a basketball game. I'm a big a mountaineer fan, so nothing worse than having to talk your way through a game when you really want to watch it. Yeah, I get that. So, um, let's say what's your favorite restaurant? Uh, again, you know, I don't, I don't get out very much. I, I'm sure you don't eat in Olive Garden. You know, there's some things I like at the Olive Garden, the soup and salad, but I'd never get there. It's on the other side of town. Yeah. Well, that's true. Traffic is horrible. Yeah. I know. Especially this time of year. Yeah. It just takes you a really long time to get anywhere. So we like to come into work really early and go home really late. I'm a big, I like steaks. So, uh, you know, I like Andre's Steakhouse, Shula's. You know what? That's really nice restaurant that Andre, you know, he'd been in business and specialize in steaks for a long time too. So yeah. And they're small. I mean, it's not the fanciest place in the world, but the food's always fantastic and the help is great. So you just gave him a little shot out there. Yeah. My buddy Dell that works there as a bartender, um, always eat at the bar. It's a great place. Yeah. Good. Good to know. So, uh, if people come to your restaurant, they can always find you there. Right? Uh, most, I'm always, uh, I have a little office next door, so I'm always usually close to the property. If you're not at the restaurant, you just, uh, around, uh, like 20 feet and not farther than that. I'm within a two or three minutes. Two walls down. Somehow. Right. Somehow. So let's just say this, uh, I know you prepared some, uh, you know, some, uh, little enticement. So if somebody is listening this podcast and got to this end, which is around, uh, probably 40 minutes, uh, is, uh, there's a secret word you want to hear when they come and they're going to get, uh, as you said, house wine or beer with order of the meal. So if you order any dinner, uh, you know, it can be only single person and you, uh, Carl will just tell you what the secret would be a secret code and you whisper in his ear, you get a free beer and free vine. Well, myself or the girls out of this shirt, I was just thinking if there's a nice looking girl and she whispering the secret words, you know, for a glass of wine, the girls can tell me, but if it's guys, they want to talk to my, any, my, uh, attractive stuff. What I was thinking, you know, all day, I wanted to cheer up your day with somebody good looking. All right. The word is you ready? Yeah. I'm ready. Uh, it's a custom word. We invented it ourselves. It's called pig licious, pig licious, pig licious. So if you whisper to anybody pig licious, uh, I heard that in divine Naples podcast, this is, uh, this is going to get you free wine or beer in this wonderful restaurant. Now before we end this, and I hope you, you know, you're okay with that. I have five questions, which is a little bit more personal. So I want you to open up about this so people can know you better. And those five questions coming, you're ready? I guess so. Yeah. Well, you don't know what is coming. You're still in good mood because you have another beer here and it makes you feel good. So the first question is what is your super power? My super power. Wow. Um, you didn't expect that coming from the guy with the accent, huh? No, I always, uh, I guess I've always been able to fall in a quicksand and, uh, dig my way up. Oh really? Yeah. So the superpower is what strength, uh, inner strength, metal strength. That's awesome. Tenacity I think is the word. So then, um, I'm going to skip the question because the second one is going to be number different, different number. Uh, what is your favorite color? Um, because you're the second guy here doing podcasts in the pink. Well, you know, pink's always good. You know, you don't have to worry about yourself. Yeah. When you wear pink, it looks good in guys. So what's your favorite color? Uh, actually I'm, uh, I'm looking at a new car and I really like it in red. Red color. Yeah. Good to know. Now what you are afraid of? That is number three. Question number three. What are you afraid of? Uh, heights. Most definitely heights. So like four feet and higher. Yeah. I can't watch a show with anybody on a roof rooftop or a helicopter goes over a cliff. What about light bulb? Light bulbs? Yeah. Like you change them or you call somebody? I call a friend of mine. What's his name? Oh.
Divine Naples Podcast
"seven tables" Discussed on Divine Naples Podcast
"That's interesting because, you know, I don't know any other barbecue restaurant in Naples, do you? Well, there's some changes, there's a couple of privates, but they're all a little different to us. Ours is more of a different style with the Texas brisket and the Oklahoma style ribs and the red sauce. So it's, we're kind of unique. You know, we were talking before we started, there's 953 restaurants in Naples and one of them museums and 54 of them are out of business in 2017 and you're still strong. That's, I mean, that's a statement, you know what I'm saying? You know what are you doing? The food must be just awesome. And going to your website, which by the way is what? BlackEyedPig.com. Okay. When you see the first page and you don't love what you see, I don't know what would make you fall in love for the food because it's already, you know, my, my, my mouth is already watering just to see the pictures. They're awesome. It's your pictures? Some great pictures, great pictures on our, the BlackEyedPig Facebook page, so a lot of great pictures on there that our customers put in, you know, commentaries, some good stuff on there. That's great. I just want to mention Carl's restaurant, Carl's restaurant, BlackEyedPig, saved Naples after the Hurricane Irma. Yeah, we were fortunate we cooked all of our food. It was kind of one of those catch 22 things that, you know, sometimes hurricanes hit you, sometimes they don't. So you have to order food because if you don't order food, then you're going to be out of food if the hurricane misses you. So we just decided to order our normal amount and we cooked it all and froze it. So the day after the storm, we had no power, but we set up the, uh, our smokers and gorillas in the tent. And, uh, yeah, we probably, uh, we did a whole week's worth of sales at very discounted prices in like six hours. So we went, probably fed a thousand people. Oh, that may know when, when, if anybody experienced a hurricane is not like, it's not that same and they showing you on the TV is a little different when you're here. And I think the biggest or hardest thing is not having electricity because, uh, you know, forget about air conditioning. You can live with out of it. Just this stuff like, you know, turning light in the evening and, uh, be able to just sit and read or something or cook or warm, you know, uh, you could get a food or something. It's just really difficult. Yeah. Find it. Anything is difficult food. Uh, you know, any of your essential stuff, bad habits, all this stuff, you just can't do it again. That was the first hurricane you ran through. Pardon me? That was the first hurricane for you? Yeah. Really? The rest of the hurricane, you just left the town? That was the first hurricane since I've been at the restaurant. Oh yeah. I went through Wilma, of course, um, we had a generator for that, that, uh, at home. And then I went through Charlie, which was the first one. That's when I had the little chicken bar by the pool, watching it try to blow off. So that was, yeah, it's just for somebody to get, my point was, I mean, when you don't have electricity, you cannot heat up your dinner or food. I mean, at least one, uh, you know, warm meal in three days is like a blessing out of sky, you know? So just for you to, to be able to help the community and provide them with the, uh, you know, with the warm meals. And I seen the people just packing it up and just go home with a smile because, you know, none of the restaurants were in business. Plus we had, we had a lot of the working guys, the tree guys and the power guys and people that had to eat, you know? And there's no delivery. There's no pizza and there's nothing. I mean, they're coming to getting 50 to a hundred sandwiches at a time. How did you let him know? I mean, how did they find you? We just kind of opened up and we'll put a little sign up in front of the restaurant. People talk. It's just like old fashioned, especially now with Facebook and everything you've got, uh, everybody, the whole town knows about it. It's like smoke signals. That is awesome. So, I mean, technically versus, you know, sending small signal because you're a little barbecue that point was working and heating up stuff. So that was small signal. Well, that was coming up on the end of our ninth year. So I mean, yeah, it worked great. And I think that the fact, you know, people were served this hot meal and hot meals, they, they, they remember your, you know, your restaurant business has been really, really good since the hurricane. You know, we, we tried hard and, uh, we did a great thing. It worked out great. I know you try hard because you there all the time, lights are on all the time and you build a little office because you don't even want to leave. Sometimes you have tired, you must be, yeah, I went to the doctor and he says, uh, you look tired. I said, well, I, I do work like 65 hours a week or I don't work that hard, but I'm there applying. I'm the one man show. I'm the legal department, the accounting department, the bill payer accounts payable, accounts receivable, just regular small business. That's what do you have to, you carry the trash outside too. And you watch the floor. Yeah. A lot of people don't have idea what this is a run to small business is why we, we love to support them and we like to get the story out of them because you know, it's just a lot of hard work. Not many people just sign up for something for life like this. You know, they, they sometime they like to just kick their feet 4 p.m. on the table and watch a football, you know, or have a beer or something. You cannot, you don't have the luxury when everybody else gets off. I'm just starting around. Yeah. Exactly. So what would be the biggest you know, catering you ever had? How many people? We did one recently at St John Newman for 400, 400 people. Oh my God. And we just did one recently for 300 people. So those are no big deal. You already trained? Yeah. You prepared? They may have been tough the first year. Now you already have that covered. We have one coming up next week for 125 and it's, you know. And the reason why I'm saying this is, you know, your kitchen is not like the, you know, like the commercial kitchen. The whole restaurant. Yeah, I know. Inside of the restaurants, maybe 600 square feet with seven tables. So it's just a really cozy place, but you know, when you, when you're making something for 300 people, there must be a lot of logistics behind it. It's a little organization ordering, but we have plenty of refrigeration and we have our storage rooms and stuff. So we have adequate resources. And the, you know, just the fact you, you are open for something like this because, you know, some of the people would be probably scared, 300 people, you know, catering. You don't want to, you don't want to mess up. You don't want to make something wrong or bad. You do kind of take it personal since it's your business. And so that's why I'm there all the time. I mean, it's my name's on it. Yeah. So your name is not a black guy. Well, similar.
Divine Naples Podcast
"seven tables" Discussed on Divine Naples Podcast
"You know, well, obviously there's a, there's a happy ground there that you can price what you can sell for and what you have to pay for. So there's a lot of cooking, a lot of testing, a lot of samples, and just a lot of, like every other business, there's a lot of traveling here. Right. So, I mean, still, do you find, how did you find out they do the best in baby ribs? First of all, the size of the baby backs together, they're 20 to 24 ounces pre-cooked. And a lot of the Danish baby backs are only one pound. And a lot of the American baby backs are two and a half pounds. So to get the right price point and the right meal and quality, the Chilean baby backs worked really well. We have been interrupted with an earthquake or two. Oh really? So, so your products were not on the shelves because earthquake just happened. Yeah. That is interesting. A lot of people, because some other things, like there's a strike or something, but you, the earthquake. Earthquakes. Chile people always in the business video. Great. No, I mean, that's great to hear and know, you know, just the knowledge you have and also, you know, the passion, the finding products in different country and have it shipped so you can, you can serve it. It's just amazing. Well, there's good availability, like I say, most of the time, and they're a consistent product. They're individually wrapped, so they handle well. Oh, that's awesome. They're always fresh. Right. So what is your favorite when you're cooking? Are you tasting when you're cooking? Like you're standing there and hours and I mean, you must have, right? I usually eat on Sundays when I'm not at the restaurant, I'll take some home, but I love the brisket. Oh really? And the chicken wings. Wow. I hope we'll be able to taste it here in the office maybe. We're having, my girlfriend's son is leaving tomorrow, so we're having a little going away for him back to college. So we're having, we're having ribs today. Oh, good. So Sunday ribs, not brisket. Right. For you this week. Right. That's the venue. Ribs and football. But when you're cooking, I mean, you're standing there for hours and you just like, is there like you tasting and make sure it's right or how you, I mean, the process is completely different. You know, chef in the kitchen somewhere, just make your pasta, they don't, they know is the same thing. You know what I'm saying? Five minutes in the water and that's it. But you know, cooking and doing something over the fire and there's a wood, right? You put a wood, a slice of the wood involved and stuff that's just a little different. Our everyday smoker is called a Southern, it's a Southern bride smoker. The gentleman owns the company, lives in the area as well. So it's a, it's a digital, all digital time. I can't do competitions with it because it's a very consistent restaurant by its expensive. It's propane fired into a wood box. It's convection into the oven and it's rotisserie. It has water in the bottom for the moisture. So nothing dries out and digital time and temperature holds it within five minutes. So it's a, once you get the program down and your timing down and the temperature down. So you can take it up? Yeah, well kind of sort of, yeah. I just learned something new. I mean, as I said before, it's not just ordinary, you know, like a barbecue thing for 400 bucks in the store. It's not like the one with the chalk, chalk in it and you just throw the gasoline on it to take, you know, make it in the fire. I seen it. It's a sophisticated machine. I didn't know. It's just all involved. They started at about $20,000. Oh, that's a chunk of investment right there. So they're out. Yeah. It's, you know, it's like every other business there's, there's an upfront cost to getting involved in it. So, but fortunately we've done well and everything's good. Yeah. Well, what I like on the restaurant is like the atmosphere, you know, just a happy, happy thing. You know, it's just, you feel when you walk in, you just feel like not in Naples. So if anybody's just like, you know, want to feel a little different, you know, out of, out of Naples, at least with the mind behind your door, that's when they're going to feel like it. Because, you know, when you walk in the design is like, you know, it's just a relaxed design and the music you playing and just the girls, you know, serving is just like, they all have smile in it. You know, even, even sometimes the job has to be, you know, really hard what they do, but it's just a different atmosphere. I really like it. Yeah. We have our moments, you know, like every business, but I grew up in West Virginia, so you'll see a lot of West Virginia memorabilia in there. Big college fan, big Mountaineer fan, but it's seven tables. It's very, very homey. It's um, it's just a great place. It's, you know, we have a little, the little platform behind, it's kind of elevated. So it's kind of like being on stage all day so I can overlook the tables and see what's going on all the times. But I'm a great staff. Everything's great. I mean, you just focus on, on the quality food and that's great. No, not like live music type of event and stuff. The entertainment is there just with the friends and people, which are really close to your next table because you find new friends. I mean, every time you come there, you just see people from all different, you know, different corners of Naples, I would say, because it's not. Yeah. You'll have, you know, the Bentleys, the Jaguars, the pickup trucks, the old beat-up cars. Everybody, you know, we have some big tables, so we turn them into community tables at times during lunch. We got two over there. Yeah. We got three more guys to another couple wants to join here. So everybody has a great time. Play a lot of blues music, big band stuff. So it kind of depends on what the mood of the day is. Right, right, right. Well, since we live in Naples and we know a lot of famous people, you know, they live here. So, what would be the, if you can tell us the secret, what would be the most famous person you had there for barbecue? Entertainment wise, Donna Summer used to eat a lot. Oh really? Yeah. She used to. So you were one of the lucky ones when she was alive. Yeah. She came over? Yeah. She was, she was a beautiful woman. She would just come and eat. Totally. So nice. And then of course, Bob Huggins, our basketball coach in West Virginia has been in a few times. A lot of, a lot of guys from West Virginia and of course we had, what are the guys with the long beards? ZZ Top. ZZ Top? Really? Yeah. They were in, ordered and then they gave us a line at the concert one night when they were there. So that was it. Are you kidding me? Yeah. It was pretty awesome. Oh my God. How come you didn't call me? Well, I didn't know. My employees didn't even tell me till later. Oh really? Maybe they didn't even know. They all went to the show and left me to close. Are you kidding me? I'm not used to that. That would be the last, last day of the job for them when I, I mean, they played in Fort Myers, correct? No, they played at the old Phil here. Oh yeah. Right. Yeah. So about a year and a half ago. Yeah. Yeah. So that would be your famous people in the restaurant that I can, we've got a lot, but you know, but Naples is a strange town. You can have, you know, hundreds and hundreds of millions of dollars of people sitting in your restaurant that you don't even know. Because they dress the same way. Right. Flip flops and shorts. Everybody's having a good time. As are we do. Having a cold beer. So what is the hardest thing, you know, running barbecue? Because since you mentioned you run, you ran different restaurants or different type of cozines, this must be so different. So what would be the hardest thing? Well, the hardest thing totally in Naples is adjusting to your volume. When people are going to eat or they're not, even in the busy season, you could have slow days or in the slow season, you can have busy days. So getting your volume level adjusted to, you know, so you don't waste product and keep the product fresh. That's the biggest challenge. Is it? I mean, you still have to have that done in the freezer and in, you know, in the coolers and in the, in the barbecue ready, you know, it's not something you can cook in five minutes. You've got a lot of, a lot of phases. I mean, the ribs obviously come in frozen. The briskets are fresh. The pork butts are fresh, but the briskets come in frozen, not the brisket, but the ribs. And so you've got a fall schedule and a fresh schedule and a cook schedule. And so there's a, there's a lot of process and a rub schedule. So work in progress, completed food. So it's just, you know, listening to this, it's just like a lot of people don't, don't realize a restaurant and restaurant. I mean, just realize how difficult, how different it must be to just you know, because there's a lot of Italian restaurants on the fifth avenue. And they somehow, you know, compete between each other, but the foods, you know, it's almost the same. It's pretty simple, you know, throw the spaghetti in and I'm not doing an underestimate, you know, the amount of work around, but just to the fact, you know, you're doing same thing and over and over and you can, somebody just messed up meal or something can be done and replaced in 10 minutes or so. But in your case, I mean, that's ours, you know, of barbecuing, sitting there, testing it as you mentioned, even the machine is still, you know, digitalized and, and can do the thing, but, but you still have to watch it and you still have to know what you're doing. It's not that easy to, you know, to please people. So the quality of the food, it has to be there. And you know, if you run out of something, you know, people just have to have patience and understand, you know, the, one of the restaurants which you can cook same thing in five minutes. Right. A lot of times we do run out of things at the end of the day, but you have to understand they can't be produced till tomorrow. So it starts early. And maybe some of the big fans of what they come to your restaurant, they can get upset. And we get people that want to party for 50 people tomorrow. And I'm like, first of all, I don't have a product here, much less the time to cook it fresh for you. So, you know, we, we have a lead time of a couple of days, the minimum 48 hours. So, I mean, since you do catering and stuff, so, you know, people can order and what would be the minimum, you know, another amount of money, but minimum of like per person or, I mean, how many people minimum you would do as a catering, if anybody interested, like wedding party or something, you know, like a party in the house or, you know, watching football and stuff. We've done small parties, but it's obviously the cost goes up because this, the labor expense that goes up. I mean, if you want to cater it at your house, but we do a lot of takeout that people serve at their own home. Okay. They just pick up where we can deliver. Oh, cool. So they can call you and they just, you know, take the order and you need probably maybe day in advance or something like a Superbowl weekend or something. People will call us by Monday or Tuesday. We'll have it ready. Most of those cold pickup for Saturday. Oh, cool. That they reheat on Sunday. So all of our foods are reheatable. It's got a great shelf, a seven day shelf life on it. Oh, nice. So it's not like you have to finish it or good. So a lot of lunches, I mean, kids may have different lunches if parents don't finish their barbecue. Everybody wears extra food. They always like the leftovers. Oh, good. So since you've been in Naples, I mean, you've been here since 2000 or so, 17, 18 years. 2001. Yeah. So why in Naples? Well, I had a friend that owns a hotel here in town and I came down to open a bar for him, a little tricky bar out back by the pool. And we made the arrangements in August of 2001 and I went back to Orlando and had to have some surgery and then woke up to the World Trade Center's falling down the next day. So I moved to town the end of September, 2001, didn't know a soul and opened a bar behind the hotel. So I was there seven years, everything looked great. And the hotel bought me out of the bar and I moved on and found the location for the restaurant now. I had bought the smoker from Jerry, my friend. So I had the smoker and I'd been involved in a golf course restaurant and a couple of things. So we did a lot of cooking with the smoker and then I found a little spot and I said, it just said barbecue all over it when I walked in. So you didn't have that plan that just happened? No, it just kind of happened one day and then I ended up with a barbecue restaurant a month later.
Stephanomics
"seven tables" Discussed on Stephanomics
"All ghibli. We have a different kind of slightly slower but a different kind of paradigm shift. That's happening over. The last few years in regards to china and how the world looks at china and i just wonder whether you feel. Maybe there's a risk that you're actually out of step with that still carrying the flag for a belief that engagement with china and gradual bringing of china into the sort of multilateral liberal economic order was the direction the world was going to take and instead now you have clear competition much more than engagement and a very muscular china. where does your vision. I mean a you. Not changing your approach false enough. Oh well stephanie. I think a watershed moments in canada's relationship with china has been arbitrary detention of michael cove. Reagan michael spor That is the issue for our country when it comes to china. These are two really brave canadians. Who has been detained for. No fault of their own and canadians are really aware of it. Does that change. Your view of what is possible in terms of future policy with china is a country that you can do business with you. Can continue to engage with positivity. Well let's. It is a country that canada and every member of the g seven and the g twenty does business with so that's a reality This is very different from the relationship of the world's democracies with the soviet union for example Where we occupied very separates economics spheres. But you know in the game Turning to that soviet experience of my own I have always believed that. Still shared values are really important and are very important basis or deep international collaboration for canada. Those values our democracy. They are human rights that has also that has been a sea-change in at jesus spending and deficits resident biden's proposed six trillion just under six trillion dollars worth of spending three big packages. You talked about having had your experience in the post-soviet world you saw. We saw their. How incredibly damaging. It was to a society and economy. Sometimes if you lose control of inflation lose control of the economy. Is there a bit of you that that things were being too complacent about spending and borrowing in this area. And it's we're gonna come back to haunt us. Not just not just canada but this this change in the global attitude so no but i am very careful. I am a canadian finance minister so i am surrounded by economists who are very very careful With our numbers with our projections. And i'm canadian too. So that comes naturally to me. And i think it's a good thing and i'm gonna give you an example stephanie In our fall economic statement we predicted a deficit for twenty twenty twenty twenty one of three hundred and eighty one point six billion dollars and we came in at three hundred and fifty four point. Two billion dollars crashes the goody two shoes economy we we we embrace it. Some people say that we are earnest and boring. And i say it's comedian way. It's a good things but by six. Be biden's not this not being cautious. And we know that there are people on all sides including his supporters. Who were worried that the numbers are getting a bit big if the us in cautious and gets into trouble. Canada get sucked into you. Know we talked about paradigm shifts. And what shapes. You're you know how the lessons of the past shape your actions. I would say something that has shaped. My actions are government actions and based on the conversations around the g seven table. I can tell you this is shaping. The actions of many g. Seven ministers is actually the experience of two thousand eight two thousand nine and i think what most g seven countries feel looking back on the response to two thousand eight. Two thousand nine is we didn't do enough and didn't recover soon enough from the two thousand eight two thousand nine recession and it's one reason that i am very focused on driving a fast and robust recovery from the recession canada. Has today we still have. you know. we're glad to have had the ten percent grave in the fourth quarter of last year. But we still have five hundred thousand canadians. Who either don't have a job or working. Fewer fewer than they were before coded that it to me is an economic imperative but also a political imperative to get them back to work all of us politically can reap the whirlwind if we don't if we allow economic hardship to fester and i think a fair criticism of elites you know including financial journalist deletes I was a financial journalist in two thousand and eight. Two thousand nine like stephanie. And i think you know people could quite fairly say In the recovery elites did pretty well pretty quickly but a lot of regular people were left behind for far too long I think it behooves all of us to not let that happen. This time and i remember stephanie. I don't know if anyone ever told you this when we were baby. Journalists at the f. T. but i remember One editor saying to me. You know what the difference is between a recession and depression. It's a depression when a journalists framed loses their job and something. I've been mindful of in. This recession is the kinds of people. Who've you and i know stephanie. White collar people Have absolute than pretty fine You know the worst we've had to deal with is is strain from zoom and certain you know having your kids around the house in them. Struggling from ice rink from zoom to one of my children was doing online school today wearing sunglasses when he said it was because of the glare from screen when we look at the numbers in canada people at the top of the income distribution actually have more money than they did before the crisis. They've been saving money. And i would just urge all of us to remember the case shape also means people at the bottom people who work with their means have suffered a much greater health risks. They're the ones who have lost their jobs and our economies will be if we don't help them but our societies and at the end of the day democracies will be weaker if we don't help them. Chip robert mcfarland the british author. He's written about insight different context. He writes about called under land he talks about. I'm burials and he's actually talking about you. Know in the arctic circle where things have become unburied peop- by climate change. That people thought we're going to be buried for hundreds of years. I sort of feel like there's been masses of burials jakovic covert you know things come unto the surface that we sort of knew were there. I mean slightly with your if you were still journalistic and you think about the things that have been revealed by kevin. Maybe permanently changed in. What's the book that you would be writing. What do you think is the most significant thing about this whole period..
New Jersey 101.5
"seven tables" Discussed on New Jersey 101.5
"38 with the Minsky and Doyle Governor Murphy's major announcement today, made in collaboration with New York and Connecticut, is that things are gonna be opening up. A restaurant specifically could go to 100% with precautions either have to have 16th of distance or Plexi glass separating the tables. In order to reach that 100%. Yeah, because obviously a lot of places the way they're gonna be set up if you maintain six ft between tables Moves, whatever then, right, you're not going to really get to 100%. But that's their solution. Well, then put plexiglass up, So I just looked this up now. I don't know if this is still current because this is several months old, but What I'm looking at is, um it used to be for just one square foot of plexiglass that it would be about $10 per square foot, but because there became this high demand for Plexi glass He was going for upwards of $30 per square foot. So if you even just had, like three ft by three Ft. I mean, right, $90. Her plus installation. Three ft by three FT. Well, wait, How many square feet? You mean? Like, nine square feet? Yeah, Yeah. $270. Yeah, $270, And that's just the material So you and you would figure you would need at least something like nine square feet. Between between seven tables could cost thousands of thousands of dollars. So yeah, What? I don't know. What do you think? Is he trying? Are you giving him any credit? Is this a win? Or is this way too little too late? Tell us, John and Manchester you're on New Jersey One of 1.5. Yeah, I agree with Jefferson Way too little way too late, especially to the hundreds of small restaurants that couldn't weather the storm. Um and as far as him making his announcement this week Since it's May 19th that he's actually gonna do it. Obviously, he could have done it last week. Yeah. Oh, I think so. You know what he's going to say, John. He's going to say over the metrics changed. The transmission rate went down, but I mean, it was all heading that way anyway, and there was nothing in sight to indicate that it wasn't keep going to keep improving. So, yeah, I think he got backlash last week, and I think this was more of a political decision. Yeah, well, he said that it was not based on politics was based on the data because you know it's the right thing to do so it's impossible for a politicians and not based on them. On, uh, on politics in an election year, John, Thanks for your call. Mary Ann Hamilton. You're on New Jersey One of 1.5. I believe that is too little, too late. I believe that he destroyed this state. I believe that he's given us a fake reward, because honestly, You know you're not going to tell the difference. It doesn't even feel like there were restrictions. So he's given us a reward that looks as though one open it back up, But it's going to be exactly how it is now. I went in the store. When I want the people. We were pretty much In the door. No one was counting us. We did what we wanted. We got out what we wanted, so it's no different, but psychologically. I feel like he's just manipulating us over open, innit? You like everything is closed. Like people. Businesses have closed down. So so what's the benefit with the Hary about? I don't get it. Just me personally. And you know you you just touched on this. When was the last time that you were in a store where you noticed some worker was actually taking a head count of those coming and leaving. No, not not since last year Like Cindy, Yeah, definitely last year, so it is. I don't see what the difference is going to be A. I think it's really just political and He'd just taken me. I'm sorry. I feel like that, but and you know, And it's funny because I know that certain bars and restaurants have had Hellfire rained down upon them, you know, for breaking some of these protocols. But I can't remember reading any stories about the state fining the failure of, you know, head counting for capacities and places like Wal Mart or Target or the grocery store or grocery stores yet? No, nobody's been counting those people and look how crowded some of these aisles have been. I mean, that's another question I would like to ask. I mean, there's this kind of like Is this kind of giving us something that part of it is that just handing us a gift that we already had anyway? Because I don't think they were complying anyway. Annie and East Brunswick, you're under Jersey one a 1.5. Hi. Um, so I am a old time teaching, but part time server. I've been doing this for like, 10 years working like three shifts a week. Um, and I just have to speak for Mr Lewis perspective and just hope that people can be patient with us as we do go up to 100%. You know, we're running his restaurant inside outside patios tense. What the scene Lana staff. We had 50%. So just, you know a government reputation. As these restaurants are getting back to normal. That's all that I can ask of the server. In the restaurant where you work, Will you be able to get close to 100% while maintaining social distance? Well, A lot of the tables that were previously inside are now under our tent, so I'm not sure. Yeah, I don't know. Time, Annie. Thanks for your call, and another major story That's been going on is a lot of places. They're having a hard time finding people to work Right now..
WFAN Sports Radio_FM
"seven tables" Discussed on WFAN Sports Radio_FM
"It's time for a green party. Connor Green is in this morning, which means it's a Green party and we did this story yesterday for stunt to a news. This kid in Arizona didn't want to go to the tire shop yet again for works. We faked his own kidnapping, complete with calling the authorities and they're being taken to the hospital and then realizing you have no injuries. And so Connor is here to tell us the three best things about faking your own kidnapping. Connor, take it away. All right. D a number one is the most simple of them all. You just get the day off. You know, sometimes you don't feel like going to work. You're tired. Maybe you had a little too much to drink the night before and you just can't do it. So why use one of your vacation days? Save those for the summer. Instead you get some duct tape. You get some zip ties. You get a Sharpie and pretend you have a black eye and bam! Enjoy the day. Take a load off. You can sit down. Watch some daytime TV, Maybe a little Jerry Springer crack open a nice cold Capri sun. You conduce you whatever you would like. And you know, back in the day I was a cabana boy at the beach, A cabana brochure and I prefer to be called a cabana man. But that's neither here nor there Some days it would be scolding hot. You're sweating. You're tired. And then some guy would show up with a family of four. And for some reason, he would need 12 umbrellas, 25 chairs and seven tables and I have no idea why. I wish I knew. Then what I know now now, I wouldn't know what to do. They say Hey, Connor, can you come in tomorrow? Now? Sorry. I have plans to get kidnapped. I can't do it. What about next Wednesday? Sorry. No, I'm feeling a hostage situation coming on. I can't come in. Being bang boom. I'm out of work. And instead of working at the beach, I'm hanging out on the beach with a pinnacle autumn. Be a man. I'm feeling a.
Xtra Sports Radio 1300 AM
"seven tables" Discussed on Xtra Sports Radio 1300 AM
"A green party. Connor Green is in this morning, which means it's a green party. And we did this story yesterday for stunt to a news. This kid in Arizona didn't want to go to the tire shop yet again for works. We faked his own kidnapping. Complete with calling the authorities and they're being taken to the hospital and then realizing you have no injuries. And so Connor is here to tell us the three best things about faking your own kidnapping. Connor take it away. All right. D a number one is the most simple of them all. You just get the day off. You know, sometimes you don't feel like going to work. You're tired. Maybe you had a little too much to drink the night before and you just can't do it. So why use one of your vacation days? Save those for the summer. Instead you get some duct tape. You get some zip ties. You get a Sharpie and pretend you have a black eye and bam! Enjoy the day. Take a load off. You can sit down watch some daytime TV. Maybe a little Jerry Springer crack open a nice cold Capri sun. You conduce you whatever you would like, and you know, back in the day I was a cabana boy at the beach Cabana burst, and I prefer to be called a cabana man. But that's neither here nor there Some days it would be scalding hot. You're sweating. You're tired. And then some guy would show up with a family of four. And for some reason, he would need 12 umbrellas, 25 chairs and seven tables and I have no idea why. I wish I knew. Then what I know now now, I wouldn't know what to do. They say Hey, Connor, can you come in tomorrow? No. Sorry. I have plans to get kidnapped. I can't do it. What about next Wednesday? Sorry. No, I'm feeling a hostage situation coming on. I can't come in. Being bang boom. I'm out of work. And instead of working at the beach, I'm hanging out on the beach with a pinnacle autumn. Be a man. I'm feeling a hostage situation coming up Con agreeing Cabana man, It's coming. The theater's director blew right, actually. A.
NPR News Now
President Trump, Justin Trudeau and NPR discussed on NPR News Now
"Live from NPR news, Washington on trial Snyder, Air Force One due to arrive in a few hours in Singapore where prime minister Lisi and long says millions being spent to host the summit between President Trump and North Korean leader, Kim Jong UN is worth it. I think it's a plus. It costs money to put up resources, not is a lot of effort for our security people. There's a lot of effort for comes people as well. While President Trump's airplane has yet to touchdown, Kim Jong own is already in Singapore. He was greeted at the airport today by the country's foreign minister trumping camera due to meet Tuesday on the island resort of cintos. While on the flight to Singapore, President Trump up into the g. seven summit accusing Canadian Prime Minister, Justin Trudeau of acting meek and mild only to attack the US news conference. Dan carpenter reports at Trump tweeted that he will not endorse the group's final statement hours after he left the summit Trump denounced Troodos criticism of the steel and aluminum tariffs. He said, based on Trudeau statements during his final news conference and the fact that candidate is charging massive tariffs to US farmers workers in companies. He told his representatives not to endorse the final communicate and to look at automobiles flooding. The US market has not clear what Trump's tweet. It's will leave the latest attempts to find trade peace. But Trudeau's office says, the prime minister has said nothing. He hasn't said before to Trump in his final communique. Trudeau had said there was broad agreement on twenty eight items including local trade, artificial intelligence, middle-class growth, innovation girls, education, and defending democracies from foreign threats. For NPR news. I'm Dan carpenter into Ronco Russian President. Vladimir Putin says he's ready to meet with President Trump spoke today at a regional summit in China saying, he agrees with Trump's concern about a renewed arms race. He was also asked about President Trump's suggestion that Russia's should have a seat at the seven table saying Russia did not choose to leave the g. seven and would be happy to host the group in Moscow. Russia was pushed following pushed out following the annexation of Crimea for years ago, search and rescue operations, ongoing in Guatemala after the massive volcanic eruption NPR's Windsor Johnston reports on more than one hundred people dead nearly two hundred others remain missing. If Waco volcano exploded one week. Ago burying villages with thick ash and molten lava since then, volunteers have been working to provide medicine water and food to thousands of survivors. Now, living in shelters, go to a barrow with World Vision. Wata. Malla says, mental health professionals are also counseling families left devastated by the eruption team of more than twenty people specialize in psychology that are helping to shelters to make this friendly spaces. So children can relieve the trauma of the strategy, but also to work with the parents to heal this this process, the US announced last week. It was sending emergency aid and financial resources to support relief efforts. You're listening to NPR news. The first actress to play a bond girl has died Eunice case in was ninety years old. She I played Sylvia trench and Dr. No, and reprieves the role in from Russia with love bond movie producers, Michael g Wilson and Barbara, but Kohli noted Gheysens bond connection on. Twitter. This weekend gazing began her career on stage in a production of the sound of music. Horse racing has its thirteenth triple crown. Winner justify won this weekend's. One hundred fiftieth Belmont Stakes from member station w. s. h. u. Charles lane reports at justify became a sensation because of his highs and ability to overcome inexperience. Prior to loading into the stark h justify pranced eagerly before the cheering crowd ears prick Dennis shoulder coats, sweaty, deep into the home, stretch grandstands rumbled longshot con hausky nipped at justifies heels, but could never catch up when justify cross. The finish line spectators were seen weeping. Bob Baffert is justifies trainer thing. Everybody wants to see this happen because the he such as a beautiful horse and he's just it's like, pass me to win. I mean, he just so tough and and just you just imposing horse. The last horse to win the triple crown was American pharaoh in two thousand fifteen who was also. Trained by Baffert for NPR news. I'm Charles lane at Belmont Park in New York to Tennyson men's final at the French Open set to get underway today. Veteran Rafael, Nidal playing Dominy tame a twenty four year old Austrian in his first grand slam title match. I'm trial Snyder. This is NPR news from Washington.