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
It's all digital. So once you call for the second time, Immediately, the person that's on my team that's picking up the phone or looking at the email has side-by-side your information. You're at the back of your baseball card. Here's what you do. Here's who you are. Here are your likes, dislikes. Here's what you spent. Here's et cetera, et cetera, et cetera. Not that it's always about spending.
We just want to curate a room so that it's not random.
Anything that would kind of... I mean, they're going to see through those. Yeah. Yeah. I mean... Walk up reservations because at that point you're at their mercy. Thank you so much. I think try to kill with kindness. You'll take anything. Listen, I'll take I'll take your worst two seats. I'll take the bar stools. I'll take whatever you got. So instead of trying a big shot. Yeah.
Humbling yourself. Because that's all they've got, right? All they've got is this little bit of power that they've been given at this front desk, to your point. I would go with, listen, I'll take whatever it is. Give me your worst two seats. I'll be happy tonight. I'll be in and out quick. Yeah, try it out.
Because they have to worry about what's been plotted for the night, right? So at Carbone, it's about a two-and-a-half-hour meal. So we're plotting these reservations, right? It's a very tricky little dance that we're assuming the 5.30 reservation is going to be done at 8 o'clock, right? But it may not happen that way.
So the fact that if they've got an extra table, they might give it to you if you're like, I'm going to be in and out quick. Does how you dress for the walk-up make any difference? It depends on the restaurant.
I would trim it a little. I think it depends on the restaurant a little bit. But really, I would say kill them with kindness. Try to get in and out quick. I'll take any seat you got.
I think it works. I'm not advocating for it because my team is very well paid, but I mean, I'm sure it works.
If you, if it turns out you're like talking to the general manager and not just like, a well-paid general manager and you try to give him a 20 spot, he's going to be like, what are you doing here? What's going on here?
Get it? I see what you're doing. It's a tire. Michelin started as a subsidy for the tire company. Now it's no longer. So now it's a business. So I think you got to take that with a grain of salt. They're in their own business of selling books.
michelin's tricky for a lot of reasons if you're if you're to the restaurant that the kind of restaurant you're talking about they're they're going for that accolade there's this sort of assumption that you have to do it in a really tight way a really you know library style hush environment very sort of the chef is right he wants you to eat this from the left to the right sort of environment because they're they're coveting these these stars yeah um
I don't know if that's a good business model. We are the opposite, right? Yes. I think that chefs, well-trained, high-level chefs fall in one of two categories, and we're firmly on one side than the other. There's two categories. Not that there's anything wrong with the two categories, but there's two firm categories.
One category is the chef that spends all their training, all their work, their life, their life's journey to make something that you've never had before.
That's a very dangerous proposition. But if you have whatever this thing is and you don't like it, the chef can at least fall back on the ego and say, you don't get it. You didn't get what I was going for.
We are...
equally dangerous we are trying to make for you the thing that you've had thousands of times right and i want to make one of the best ones you've ever had but you know exactly what it's like so i can't be like oh he didn't get that meatball you're competing with their grandma yeah like you know what a meatball is right you may not know what that chef was trying to go for but like if you didn't like it it's probably not good
Yeah, you don't have that fallback. But if I win, I've got a customer for life. I've got someone who's coming multiple times a week. If that chef wins, you may go once a year. You may actually never go back again, even if it's great.
It's important that they exist. It's just not my mind. I'm in a business. We're at the corner of art and commerce. I'm in a business model. There's nothing wrong with preaching the art and teaching the art of business. That is also a craft and we need to keep the lights out and we need to keep people paid.
Yeah, but there's very little cash these days. Everything's cards. No cash. No one carries cash anymore. No one.
I guess valet is still, I'm trying to think of when I carry cash at this point. I know.
Showing 21–40 of 319 · page 2 of 16
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