Mario Carbone
speaker
319 appearances
1 recordings
1 series
first heard Apr 2025
last heard Apr 2025
Mario Carbone’s voice in public audio — every appearance, attributed to the second.
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Appearances
Selma, are we asking for you?
It's a democratic society. I mean, it's a policy that's just one month out. You're just going to lie to the people again?
Let's imagine. You have 200 seats to fill for a night to make your money. Yeah. You can't leave it to chance that these two people are going to come in, they're going to fill those seats, and they're going to spend good money tonight. Of course, we keep information on everybody, like who's coming in, who are our regulars, take care of those people, what's their spend, so that I know...
These 200 people tonight are coming in, not just a random set of people, because that's drastically going to change what we do tonight as a business. So it's almost never random? It's not never. When was the last time you had a walk-up? It happens, but at Carbone, it's rare because it's in such demand. So we do put out reservations. Generally, what we do is we put out the shoulders.
5 p.m., 10 p.m. Yeah, because we have the internal demand to fill it with regulars. Okay. Can somebody grease a host? You can get into it. It's not about necessarily greasing a host. Thank you. Okay. I would say.
You want to grease the kitchen? How about you already want to grease my kitchen one night? Yeah. Take the 5 o'clock, 5.30 reservation. Okay. Bring in two cases of beer. Go straight back into the kitchen. Drop it in the pass. Be like, hey, it's for you guys tonight, chefs. From me, Schultz. Reservation at 2, 5 o'clock. Wow. Now we're talking. Now we're talking. That cost you... 30 bucks.
And then what happens after that? They're going to be like, then one of the chefs will be like, yo, someone just dropped two cases of beer. Like, who's that? I don't know. Let's go find out. Look it up. Like, oh, Andrew Schultz, two top at five o'clock. Has he been here before? No, first time. Wow, you did the right thing. Send him out a little something from us.
And then all of a sudden, your name starts to populate in our system. Then maybe you order a nice bottle of wine. Treat the staff nicely. Now, all of a sudden, the next time you call to make a reservation, you give us your phone number. Immediately, your name is going to pop up and be like, Andrew Schultz. Wow. Oh, so there's a database that rewards the type of customer you are.
Well, it's more that we keep tons of notes on everybody. And it can go from allergies, the table they like, the table they don't like, preferential amount of time, when they want to dine, et cetera, et cetera. So we keep notes on everybody because that's the crux of the business. Who's coming in tonight, right? That's everything. We can't just open the door to random.
wow does that go for every nice exclusive restaurant is this like everyone keeps notes and they all do it their own way but everyone keeps notes on their customers and and there's you know there's softwares for this that help you track all this information how many times have they been there what was the last time they were there but the beer move that would work in most places the beer move works in in in most places it works it works great i really appreciate it guys this is ricky everybody
It helps.
It happens. You talking tariffs now? We've got one guy who comes in every now and again and will spend a great deal of money. And regardless of what the bill is, leaves 100% tip.
The kitchen's not getting the restaurant's alcohol. So at the end of the night, they're going to have your two cases of beer to crack open after a long service. They're hot. They're sweaty. It's been a long night.
I'm incentivizing them. Well, this is a tradition. I mean, if you're at a sushi bar, that's a classic move. It's like, hey... You get a round of beers for all the sushi chefs. That's a classic move. First thing you do when you sit in a nice sushi bar, buy a round of beers for all the chefs. This is game changing.
No, no. Calm the place. Or you give it to the waiter and say, hey, I brought a couple cases of beer for the kitchen. Does the type of beer matter? I mean, chefs drink, you know, simple, cold, easy drinking.
Yeah, don't bring them any, like, weird, hazy IPAs.
A little Modelo, you know? I'm mad at Modelo.
I got it. Yes. You order a nice. So this is a front of the house. You're going to get some appreciation. You order a bottle of champagne. Whether you're talking to the waiter or the sommelier, you order the bottle of champagne. And right before they leave, you kind of grab them, give them a little whisper and say, I don't want the champagne flutes. Bring me wine glasses.
A real wine drinker never, ever drinks champagne out of champagne flutes. Wow. This is bars. Keep going. And the second you tell them, if you say AP glasses, which is all purpose, or you say, bring me white wine glasses for the champagne, that immediately says, you know what the fuck you're talking about.
It's better for the champagne. No one likes drinking out of these skinny little things. It's actually not great for the champagne. You want a real wine glass for your champagne. No one ever does that. So the second you tell them that, that immediately puts them on that you know what you're talking about. And you get a little more respect. You get immediate respect.
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