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
You can be included in the book without having a star where they're like sort of recommend you, especially if you're at a lower price point. If you had a really low price point, usually you're not even up for a star. This is really just kind of the world of fine dining more or less.
That is marketing these days. I mean, it's not that much different than paying some agency to tell you how great this restaurant is. Bro, it's more effective.
I mean, they're selling... If you're a big influencer, you're selling all sorts of products, right? I mean, like... Oh, they're getting... Huge amounts of money. And they're getting money to even go to restaurants? Yeah. I mean, we don't pay anyone to go to restaurants, but I'm sure that that's a business, right?
That's got to be a line item in advertising somewhere that in this local town, so-and-so is a huge influencer. Yeah. They're definitely going to move the needle. They're definitely going to move the needle.
Milk that mistake.
No, because I didn't want to deal with that press. It didn't look good. To me, it didn't look good. That's not hospitable. We tried to take care of it. It was just like a last minute thing. That scenario was just like a super last minute try to make a reservation and they were already showing up and we just didn't have the table at that moment.
Scummiest thing to do for PR? Um... there's only so many things that you can really do. I mean, I'm trying to think of like creative scummy things. Um, You know, planting paparazzi. So making the calls to the PR agency. Yeah, someone's there and then you call like a page six type guy and all of a sudden they get blown up.
That's a thing. That's a thing.
Well, I mean, our staff, that's something we talk about more than probably most is sort of anonymity. Like one, of course we say nothing, but also like we, we are, we're the, we're the protective layer of a celebrity or an athlete or someone that's in the restaurant.
because you don't know who might be like secretly filming them or who might just come up and try to get like an autograph or a selfie. Like, so my team is that last line of defense to make sure that they have a really private moment. Do they have a special seating area, a special entrance, all of that? It depends on the restaurant. Some places just have like, there's nowhere else to go.
Um, it depends on how much notice we have, but like most places there's like, wow.
Yeah.
Well, early days was just a couple hundred feet away from here. It was Original Terezi. This is on Mulberry, right? Yeah, that's the very first restaurant, Mulberry and Prince.
I went to Danielle to try to get a job. Well, the story of Danielle was I really wanted to work there. My dad was turning 50 years old. And I said, Pops, I saved up some money. I'm going to take you to a nice restaurant tonight. And me and my dad went to Danielle. I know that Danielle kind of works the dining room. He walks around the whole dining room. And I really wanted to meet him.
I wanted to get a restaurant. So I had my resume in my jacket pocket.
and he comes over he introduces himself he talks for a second and he asked me what i did i said listen i'm a cook in new york but i'd love to work here and i gave my resume right on the dining room floor and he told me listen uh you know we i don't know if we have anything but here call my assistant tomorrow and i called this assistant like every day for like a month until finally she was like just show up on saturday saturday i show up no one knows i'm supposed to be there no one has any idea i'm there
I get there. They're like, who are you? They just throw a uniform at me, and they're just like, go find something to do. So I find one cook. I do one thing all day. I dice leeks. I did that really bad for a while, and they kept yelling at me, and I finally did it okay. I dice leeks all day. No one says anything to me. The day ends, and everyone's going home, and I'm like, all right.
So I throw my uniform in the bin, and I'm like, I guess no one's going to talk to me today. The next day I show up, I find the guy, I get the leaks again, and I do it again. No one really talks to me. This goes on for like three or four days.
And then the executive chef at the time, a terrifying man named Alex Lee, one night during dinner service kind of looks over and he's like, and he like points at me and I'm like, me? He's like, yeah. He goes, come here. I walk up to the pass and he's like, who the fuck are you? And I'm like, my name is Mario Carbone. I've been here for five days. No one's talked to me.
I've been cutting leaks for four days. I just need a job. And he's like, there's no work here for you. There's no jobs here. I'm totally full. He's like, go to one of the other restaurants in the company tomorrow and see if there's a job there. So I spent a week at Danielle without really anyone talking to me.
Showing 61–80 of 319 · page 4 of 16
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