Mario Carbone

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.

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.

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?

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?

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.

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.

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

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

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.

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.

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.

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.

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.