In this episode of Restaurant Punk, the crew dives into one of hospitality's most overlooked skills: discretion.

Through a series of candid, often hilarious real-world stories, the conversation explores how well-intentioned small talk can quickly go wrong, and why knowing what not to say is just as important as excellent service.

From encounters with regular guests and awkward assumptions to behind-the-scenes moments from restaurants, bars, casinos, and nightlife, this episode highlights the unspoken rules that every server, bartender, and restaurant owner eventually learns the hard way.

Topics include:

· Why you should never ask about a guest’s missing partner

· The line between being friendly and being intrusive

· Protecting guest privacy in restaurants and bars

· Hospitality “code of silence” and professional discretion

· Real industry stories that prove silence is sometimes the best service

Raw, unfiltered, and deeply relatable, this episode is a reminder that in hospitality, trust is built not just through service, but through respect.

Restaurant Punk delivers honest conversations from inside the service industry, told by people who live it every day.

“Money is no object” doesn’t mean execution is realistic.

In this episode of Restaurant Punk, we explore why certain dishes—like fresh pasta or Beef Wellington—don’t scale easily, even at luxury price points. We talk sticker shock, labor math, menu design, and why the best caterers sometimes talk clients out of spending more.

From intimate private chef experiences to 200+ person weddings, this episode explains what actually makes high-end catering successful and sustainable.

Essential listening for anyone planning an upscale event or running a catering business.

#CateringPodcast #FoodBusiness #ChefEntrepreneur #LuxuryEvents #HospitalityTalk #PrivateChefLife #FoodIndustryInsights #RestaurantPodcast #Hospitality #KaraRestaurantGroup #RestaurantPunk

If catering makes more money with less overhead, why doesn’t everyone do it?

In this episode of Restaurant Punk, we dig into the business realities behind catering: profit margins, staffing, communication challenges, ghost kitchens, and why most chefs still chase the restaurant dream despite the math.

From small drop-off events to 300+ person weddings, we talk about what actually matters: good food, good music, a solid bar, and flawless execution under pressure.

Smart, honest, and essential listening for anyone thinking about starting a food business.

#RestaurantPunk #KaraRestaurantGroup #Chef #ChefLife #Cooking #RestaurantPodcast #FoodBusinessPodcast #CateringLife #RestaurantTalk #ChefEntrepreneur #HospitalityBusiness #FoodIndustryInsights #KitchenLife