Mario Carbone

Selma, are we asking for you?

Selma, are we asking for you?

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?

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?

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...

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...

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.

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.

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.

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.

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.

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.

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 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.