The Daily Show: Ears Edition - Why Are Restaurants Understaffed? - Beyond the Scenes featuring Padma Lakshmi

Episode Date: November 25, 2021

Roy Wood Jr. sits down with Padma Lakshmi and The Daily Show staffers Madeleine Kuhns and Stephanie O. to discuss why restaurant workers aren't running back to the industry. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

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Ditch the other hiring sites and let zip recruiter find what you're looking for, the needle in the haystack. Four out of five employers who post on Zip Recruiter get a quality candidate within the first day. Try it for free at this exclusive web address. Zip Recruiter.com. Slash. Zip Recruiter. The smartest way to hire. Do nice guys really finish last. I'm Tim Harford, host of the Cautionary Tales podcast, and I'm exploring that very question. Join me for my new miniseries on the Art of Fairness. From New York to Tahiti will examine villains undone by their villainy. Monstrous, self-devaring egos and accounts of the extraordinary power of decency.

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access to charge whether you charge at home with the overnight plug-in for Ford mobile charger or on the to-o-cliver.. to to to to to to-or. to-on. to-on. to-on. to-on. the-on. the-com. the-com. the-com. the-com. Ford customers will also have easy and simple access to charge, whether you charge at home with the overnight plug-in Ford mobile charger or on the road. Journey into the future with Ford's lineup of electric vehicles with many affordable options to choose from. Head over to Ford.com to learn more. Built Ford Proud. Hey, what's up? I'm Roywood Jr. Now, it's time to go beyond the scenes. Now, how can I explain this podcast? You know, when you go to a restaurant and you go there and you get the meal and it's a wonderful

meal and then at the front counter as you're leaving, they have that little bowl of peppermint or those little, the green chocolate, the chocolate that tastes like a mint. They got that, right? And you grab one of those or a toothpick on the way out the door. That's what this podcast is. This podcast is the daily show. the daily show and then you have us here going beyond the scenes, which is exactly what we're about to do this week. Today we're talking about why restaurant workers are not running back to their jobs and some of the issues within their industry. Here's a clip. The pandemic gave restaurant workers a chance to reinvent themselves, choosing to leave, Following pandemic shutdowns when workers have been forced into overdrive, coronavirus exposing industry flaws. Where's restaurant workers are considered essential workers,

but we're not treated like essential workers. There's definitely issues with wages. I think there's issues with child care of their tria. I think there's issues with benefits, health insurance. You're having work like 50 plus hours a week and it's still not enough to pay your bills and to be able to to take to to be to be to be to be to be to be to be to be to be to be to be to be to be to be a to be to be a to be a to be a to be a to be a to be a to be a to be a to be a to be a to be a to be a to be. to be. to be a to be a to to to to to to to to to to to to to be. to be. to be. to. to, to, to, to, to, to, to, to, to, the the to, the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the toa your bills and to be able to take care of your family. People, it makes complete sense that restaurant workers are looking for better jobs, right? Because these are tough jobs. They're on their feet all day. They take care of everyone. They pretend not to hear when you guys are breaking up at the table.

And after all of that, they have to rely on. I mean, you know a job isn't paying enough when every meal ends with a mini Go Fund Me. Later, we're going to be joined by two daily show staffers who help bring this segment to light on the show. But first, it's my pleasure to welcome Padma. tolach me on to the program. And you know Padma, her ear is to the street. If it's anybody know who knows what chefs and restaurant tours are going through right now, it's Padma. She's the creator and host of Hulu's Taste the Nation. She's the host and executive producer of Bravo's top chef.

That's an Emmy winning program, by the way. She's also most recently a published children's author, Tomatoes for Nila. We're gonna talk to her a little bit about that. She's also a bestselling Arthur. You know her from her previous the memoir love love love love love love love love love love love, and The Encyclopedia of Spices and Herbs. Padma, first of all, thank you for being here. Thank you for going beyond the scenes with me. I hope I didn't share too much in the introduction, but I think it's important for people to know that you're not just

hosting and executive producing and creating opportunities for marginalized communities, but also you do a dope-ass comedy show benefit fundraiser that sometimes you book me on and I'm very appreciative of that as well in addition to, you know, children's books and best-selling, you know, authorship and all of that stuff. Thank you. I love having you on our comedy show. You are always one of the highlights, even for the digital one, which, you know, it was a hit and miss and everybody was like trying to do something good. Yours was so fucking funny. I laugh my ass up. I was like, thank God for Boywood Jr. who always knocks it out of the park. So it is I who am privileged to have you on my comedy show, sir. And I'm going to play that snippet back for my mother.

show, sir. And I'm going to play that snippet back for my mother who always has critiques for my joke. She loves taste and nation and now on this particular episode you know we're talking about you know the way COVID is kind of really torn apart a lot of the restaurant industry and the workers that are still there are dealing with all types of wage issues mistreatment from customers. You are someone that is often in conversation with a lot of chefs that run these types of establishments. In your opinion, right now, what is the biggest, what are some of the bigger issues

facing the restaurant industry? I think labor is a huge issue. It's not as easy as people think to make make a profit in the restaurant business to begin with at the best of times. The margins are incredibly low and most restaurants are paying the invoices from 45 days ago with the money they're making this week. And so you can see how almost instantaneously a restaurant would be behind if they didn't have deep pockets or really great investors who could afford to float them because all you have to do is be

shut down for a week or two in order to be in debt. And what people don't understand is that in order to offer you a menu of even just 10 items and five apps appetizers and three desserts which doesn't seem like a lot right they have to have all those groceries ready so that when you decide between the filet mignon and the chicken fricacy they don't know what you're going to pick they have to have everything ready to make all of those things and those things are perishable so there are so the the the the the the the the the the the the the the the the the their their their their their their their their their their their their their their their. their their. their are their. their. th. their. thi. thi. thi. th. th. th. th. th. th. th. th. th. th. th. thi. thi. thi. thi. th. th. th. th. th. th. th. th. th. th. th. th. thi. thi. thi. thi. thi. thi. thi. thi. thi. thi. the. the. the. the. the. the. the. the. thee. the. the. the. the. the. the. the. the. the going to pick. They have to have everything ready to make all of those things. And those things are perishable. So there are so many material costs, aside from the fixed costs of restaurants, just to run in a positive, thriving economy.

One of the reasons is because, you know, the labor system in restaurants is really messed up. First of all, it's manual labor. It's very grueling work, you know, whether you're a server on the floor or you're a dishwasher, or you are a sous-chef, or just a line cook. All of it is difficult. The hours are terrible, which is another reason, not the only reason,

that it really discourages women from taking leadership positions. You know, it's hard to have a family and be in the restaurant business. I do believe that restaurants will have to rethink how they do business. You know, a few years ago, Danny Meyer tried to raise his prices a little bit in order not to have the whole tipping situation. And, you know, people really resisted that from both sides of the restaurant, both the customers as well as some of the wait staff, because not everybody shares their tips and things like that. So it's really, really hard. And beyond the restaurant industry right nowips and things like that. So it's really, really hard and beyond

the restaurant industry right now, what I am hearing is that everybody is having trouble finding help because nobody is really willing to put themselves on the line for what, you know, mere handful of dollars an hour if they're lucky. You can't give by on that. You can't buy a sandwich at the same place, your Hacking sandwiches, you know, with what you get paid. I mean, I know it's not just restaurants. It's even fast, casual places that are serving ice cream or boba, you know, these kind of high turnover places where, you know, in the summer, they were able to get by with, with, with, with, with, with, with, with, with, with, with, with, with, with, with, with, with, with, with, with, with, with, with, with, with, with, with, with, with, with, with, with, with, with, with, the, these kind of high turnover places where, you know, in the summer they were able to get by with teenage help.

There's so much, the other thing that I think that people forget about with this job is that food service to a large degree, it was already in my opinion on the border, and I was a server for four or five years, Golden Corral, Shoney's, Hello, Baskin Robbins as well, but it was already borderlining on being thankless and now it is for sure a thankless job. And I've seen, you know, you've seen this stuff on social media with the owners basically putting signs in the window at their establishments. Hey, before you come in here, just know we're short staff, shut your mouth, we're doing the best we can. So how are restaurant owners able to balance being fair and equitable to their employees while at the same time trying to meet the customers needs? I think what's going on also is that the whole economy is down and a lot of people are out of work, so they don't have as much disposable income to go out to eat.

And then when they do go out to eat, they want more than ever, they always did, but now they want even more value for their dollar. So, you know, they want the cheapest pizza, the biggest size, the most amount of topings, and they want it all with a smile and and and they want it fast. Americans are conditioned to want, especially their food items. It's really weird. They're not willing to pay more for quality food. That's why I want it fast. Give it a good. And they want it fast. They want it cheap. Milk needs to be much more than it is.

Otherwise you're going to get all this milk with all these antibiotics and this factory farming. You, and the, and the, and the, and the, and the their, and their, and their, and their, and their, and their, and their, and their, and their their their their their their their to to to to to to to want their to want to want to want to want to to to to to to to to to to to to to to to to to want it to want to want to want to want to want to want to want. to want. to want. And, and to want. And to want. And to want. And to want. And their, and their, and their, and their their their their their their their their their tip. It's their their their their tipe. Wea. Ia. It's their their their their their their their tipe. Ia. Ia. It's their, otherwise you're going to get all this milk with all these antibiotics and this factory farming, you know, the customer decides, and I always try and educate people who don't understand the food business to say, you know, really, do you want that extra dollar 50 off of your pizza, if you know that the person making that pizza can't even send his kid to the doctor. Like you don't want that. Come on now. You know? Pay a couple more dollars for your food. Like it's your body is precious. You want to put good food in it. I really wish that there was a larger conversation in this country just about portion size. I'm at a point now where if you send me too much food, I get annoyed.

I'm like, who is eating this much of, like, it's more for the show and the presentation of it, but I'm still going to take some of this home and probably not even eat it there. Like, I think the average person who's never worked food service doesn't understand everything that you've articulated thus thuuuu........... th. th. th. th. th. thus, th. thus, thus, thi. I. I, thi. I, thi. I, thi, thi, thi, thi, the thi, thi, the thi, thi, the thi, thi, thi, thi, thi, thi, thi, thi, thi, thi, thi, thi, thi, th. I, th. I, th. I, th. I, th. I, th. I, th. I, th. I, the, the, the, the, the, the, the the the the the thi, thi, thi, thi, thr-a, thr-a, thr-a. thr-a. thr-a. thr-a. thr-a. thr-a. thr-a. thi. thi. thi. thus far. How do we get people to better understand the inner workings of the economics of all of this? Like, are members of the culinary community? Are they speaking out about this? Like, how do we get more people to, because they kind to understand it with nurses and doctors?

I think they, you know, we went outside and clap for them at seven o'clock. Remember the good old days of being tined and polite? Yes I do, yes I do. It wasn't that long ago. How do we build that same bridge? It's hard. I mean I think one of the things you have to do is you have to do you have to follow around a couple of servers you know at different levels of restaurants at thethe top tier at a family-owned restaurant, at a chain restaurant, you know, one of these Michelin-starred restaurants, and really spend a day in the life of a kitchen and a server in a professional food establishment to really know and to film all of the food waste. Like when all those plates come back, you know, from the dining room, you should just look at them when they go out. You should the the the the the the the the the the the the the the the the the the, from the dining room, you should just look at them.

You should look at them when they go out. You should look at them when you just have the camera pan in and out. You guys should do it on the deal show. It's really, it's crazy how much food wasted there is, you know. Two questions before we go to the break. Number one, let's talk a little bit about women's equity in the restaurant industry. And, you know, we talk about inclusion in the larger conversation. And, you know, ever since 2020, we've been having a dialogue in this moment, in this unprecedented time.

What are some flat out black and white things that can happen in the restaurant industry to make it more equitable for women workers? Yeah, we're all conscious now. But, you know, we're conscious in our speech. I don't know if we're conscious yet in our actions. Well, I'll tell you one thing, first of all, there needs to be a better division of labor just in the hours. You know, you can't, because restaurants are busy when the whole world is at meal time, you need to share the hours more equitably. The person who is, th, th, th, th, th, th, th, th, th, th, th, th, th, to thi, to to the to the the the thi, thi, the the the thi, to the thi, the the to the the the the the thi, the the the their, their, their, their, their, their, their, their, their, their, their, their, their, their, their, their, their, their, their, their, their, their, their, their, their, their, their, their, their, their, their, their, thr, thr, thr, throwne, throwne, toe, toe, toe, their, they, they, they, their, their, their, their, their, their, the whole world is at mealtime, you need to share the hours more equitably. The person who is distributing the hours

to all the employees is usually a man, because they're usually a person of power at that restaurant. You know, even all these beautiful restaurants, these fancy restaurants in New York, often they'll have a white male chef at the head. But you go and you look into any kitchen in any of these restaurants, and you the the restaurants, and you the restaurants, and you the rest, and you the rest, and you the rest, and you the rest, and you will the the the the the the the the the the the the the the the chef at the head, but you go and you look into any kitchen in any of these restaurants and you will see that the whole kitchen is brown or black. Okay?

Yes. And they come in waves. Like for a long time, they were Mexican, then they were Bangladeshi, then they were Nigerian, you know, so they're always immigrants. So they're always immigrants and the women often get the shaft because again it is manual labor. So women do get discriminated against because they are automatically assumed not physically qualified to do the manual labor of kitchen work.

But honestly, on top chef, once in a while you'll hear me say that a dish is so delicious and so beautiful in presentation that it's almost feminine, I mean that in a compliment, you know, as a compliment, because it is true that women have more sensitive palates than men do. And while, yes, men have brute strength, it is also true that women have more endurance andates than men do. And while yes, men have brewed strength, it is also true that women have more endurance and tire less or tire later. So I think that the first order of business is to look at the hours and make the hours a lot more family-friendly for both men and women in the kitchen. And the other way is to make sure that the division of those hours,

who's getting those hours, who's getting the busy shifts so they can, you know, make the most tips or whatever as service staff is also being distributed equitably. And, you know, a lot of a lot of big restaurant tours are also giving family time leave. And you do have kitchens that are, you know, also completely run by women. I don't know if it still is now, but I know up until a couple years ago, you know, Cosmey in New York was an all-female-run kitchen. So it is possible. It is happening.

But it has been a real old boys club. No joke, like there is no industry other than maybe the military that is more male dominated than the food industry. And yet, most of the food in the world is prepared by women. It's only the professional food world that is dominated by men. What can a food-loving person like me do to help,

other than being a 30% tipper, what can I do? Which is great. What can I do? Like, do I order more food? Am I more kind? Like, I've always weird now when I go to restaurants now, post-cove it, where I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I've always weird now when I go to restaurants now post-Covic, where I give you a perfect example. I was just in San Francisco. I took myself up for breakfast on a Saturday morning.

And I think my thing on Saturday mornings to read the paper and you know, I read the paper and enjoy my coffee after my meal. And then I look up and there's like, there's got th got the tho, the tho, the their tho, their tho, tho, their, thi, thi, that, that, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'll, I'll, I'll, I'll, I'll, I'll, I'll, I'll, I'll, I'll, I'll, I'll, I'll, I'll, I'll, I'll, I'll, I'll, I'll, I'll, I'll, I'll, I'll, I'll, I'll, I'll, I, I, I, I'll, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I'll, I'll, I'll, I'll, I'll, I'll, I'll, I'll, I'll, I'll, I'll, I'll, I'll, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'm, I'll, I'm, I'm, I'm, I'll, I'll, I'll, I'll, I'll, I'll, I'll, I'll up and there's like, there's gotta be at least 15 people waiting on a table. And I'm like, oh my god, I can't sit here anymore, like the old days, I have to get the hell out of here. Like, does that help eat as fast as possible to increase table turnover? How can us the food consumer, what can we do to help restaurant workers, just to make their their their their their their their their their their their their their their their their their their their their their their to their to to to to to to do to to to do to do to do to do their to do to do to do to to to to to to to to to to to their their their their their their their their their their their their their their their their their their their their their their their their their their....... their their their their their. toda. today. today. today. today. today. today. today. today. today is. today. today. today is. today. today. now and clearly a lot of what you're talking about, we'll need some laws.

So between now and the laws, what can we do? We really do need laws. I think you're doing great, first of all, by tipping as much as you are, that is really generous. I think, you know, understanding that people are staffed very poorly right now, being clear. You know, one thing, I mean, I was a server too when I was in school, and I think it's a great job for everyone.

It teaches you such life skills and patience and empathy. I think everyone should have a job in the service industry, at least for six months or a year of their lives as a young person. Yes. Because it teaches you a lot of humility, you know. I used to work at a pizzeria and there was a guy who came in every Monday and he would pay me in quarter rolls and dime rolls and stuff. He always came alone. It's a big, large white man. He ordered a large pizza and a salad and a diet coke. And that pizza had everything the thi the the thi the thi the the th. It th. It the the th. It the th. It the the th. It's the th. It's the thi. It's thi. It's thi. It's thi. It's thi. It's thease. Yes. Yes. It's thi. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. Yes. It's th. Yes. It's th. It's thi. It's thi. It's thi. It's is is is is is is th. It's. It's. It's is is is is th. It's is th. It's is th. It's is th. It's th. It's th. It's th. It's the. It's the the. It's t. It's a t. It's a t. It's a t. It's a tea. It's a tea. It's a tea. Yes. Yes. It's a tea. Yes. Yes. It's a t and a salad and a Diet Coke. And that pizza had everything but the kitchen sink in it, I remember. And he would always pay and I'd be like, oh God, here we go again.

I'd be cashing out at the end of the night. I couldn't even keep his tips in my apron because they would just weigh me down. So, so, you know, forget the coins, if you have them. Tip well, make your reservation and keep it. And yes, you know, also do not go with five people and give them four credit cards. Figure that shit out on your own before you go and say,

all right, who's going to pay, who has to go to the ATM? Because you're just creating havoc, he's going to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to have to pay, who has to go to the ATM because you're just creating havoc he's going to have to divide that stuff, run for credit cards. It's insane and stupid and I think all those little things are what you know you can do as a consumer and also yes don't stay there for two hours or if you do just you know there is no harm in sending a message or if you speak to someone when you're making a reservation say, listen, I really want a leisurely, slow lunch, when should I come in when you're not that busy?

I don't want to stress you out. How cool would that be if you did that? Because also, P.S., the experience would be better for you because the restaurant wouldn't be as crowded, your server would have more bandwidth to pay attention to you. You know, all of those things you can ask and find out. Restaurants are more than happy to give you that information. Well, you have given me more than enough of your time. I, Tasternation, holiday edition, comes back to Hulu on November 4th if I'm not mistaken and you have a

children's book I want to hear about that tomatoes for Nila? Yes tomatoes for Nila it just came out this is based on a story I used to tell my daughter about when fruits and vegetables grew in what season because it just occurred to me if your kid doesn't live near you know an orchard or a farm they don't know when anything grows because in our land of plenty everything is always available because it gets flown in or whatever and I wanted her to have a connection to mother nature, understand that we should only eat certain fruits and vegetables.

Finding great candidates to hire can be like trying to find a needle in a haystack. You might get a lot of resumes, but not enough candidates with the right skills or experience. But not with Zip Recruiter. Zip Recruiter finds amazing candidates for you fast. And right now you can try it for free at Zip Recruiter. Zip Recruiter's smart technology identifies top talentantant tal tal tal tal tal tal tal ta ta tal tal tal tal ta ta ta ta ta ta ta the the the the the the the the thea thea to to to to to to to to to to to to to to ruiters smart technology identifies top talent for your roles quickly. Immediately after you post your job, Zip Recruiter's powerful matching technology starts showing you qualified people for it, and you can use Zip Recruiter's pre-written invite to apply message to personally reach out to your favorite candidates and encourage

them to apply sooner. Ditch the other hiring sites and let Zip Recruiter find find what you're looking for the needle in the haystack. Four out of five employers who post on Zip Recruiter get a quality candidate within the first day. Try it for free at this exclusive web address, Zip Recruiter.com slash zip. that's Zip Recruiter.com. Zip Recruit. The smartest way to hire. It's been said that nice skies finish last. But is that th. th. th. th. th. th. th. th. th. th. th. th, I I th, I th, I th, I th, I th, I thi. thi. thi. thi. thi. thi. th hire. It's been said that nigh skies finish last. But is that really true? I'm Tim Harford, host of The Cautionary Tales podcast, and I'm exploring that very question. Join me for my new miniseries on the Art of Fairness. We'll travel from New York to Tahiti to India on a quest to learn how

to succeed without being a jerk. We'll examine stories of villains undone by their villainy and monstrous self-devaring egos and will delve into the extraordinary power of decency. We'll face mutiny on the vast Pacific Ocean, blaze a trail with a pioneering skyscraper and dare to confront a formidable empire. The art of fairness on cautionary tales. Listen on the IHart Radio app, Apple podcasts, or wherever you listen to podcasts. When 60 Minutes premiered in September 1968, there was nothing like it. This is 60 Minutes. It's a kind of a magazine for television. Very few have been given access to the treasures in our archives.

You're rolling? But that's all about to change. Like none of this stuff gets looked at. That's what's incredible. I'm Seth Done of CBS News. Listen to 60 Minutes, a second look on Apple podcasts starting September 17th. And they're in season, not only because they're more tasty, but because they're better for you. The book is all about that, and the characters have brown skin.

Because when I was growing up, and when I first was buying books for my daughter, all the books just had white people in it and you know I turned out okay, but it's also nice to see all different kinds of skin colors and complexions in children's book characters and so this is all this book is also for all the brown folk out there who are trying to show their kids that there's more than one kind of ideal in narrative for children. Well, Tomatoes for Nila is on bookshelves. Now, until you have an episode of Top Chef where you allow chefs to just only make hot dogs,

I guess I'll have to wait to see you at another comedy show or another comedy benefit. You are always the thi th kids kids kids kids kids thi this this this this th is this this th is this this this thi thi thi thi thi thi thi thi thi thi thi that that that that that that that that that that that that thi that that that that that that that that that that that that that that that that that that that that that that that that that that that that that that that that that that that that that that that that that that that that that that that that that thi kids kids kids kids kids kids kids thi thi thi is thi is thi is thi is thi is more thi is more thi is more thi is more their their their their their their their their their their their thiiiiiiiiiiiiii is more thi is more thi I guess I'll have to wait to see you at another comedy show or another comedy benefit. You are always welcome on any of my sets anytime, just let me know. And as soon as you know all these different viruses and variants go away, we'll do another comedy show and you will be our first invite, rest assured. Well I love your old friend. Very good to see you again. Thank you so much for going beyond the scenes with me. Take care, Roy. Be well, be safe. Thank you for having me. Take care. After the break, we're going to go beyond the scenes with a Daily Show producer and researcher who had a hand in creating this segment. We're talking about restaurant workers and why they are not coming back to work. Where y'all let come back to work, please. Be, please, the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the th, th, th, th, th, th, th, th. the th. Thank, th. Thank you, th, th. Thank th. Thank th. Thank, th. Thank, th. Thank, thee. Thank, the, the, the, th. Thank, th. th. th. th. th. th, th, th, the the the the the the the the the the the the the the the the the the the the the the ta, ta, ta, ta, ta, ta. ta. ta. ta. ta. ta. ta. ta. ta. workers and why they are not coming back to work.

Where y'all let come back to work, please. Beyond the Scenes. Ford Motor Company is committed to leading an innovation with its products and services, but an innovative future, requires future innovators. We learned from the past, take action in the present, and impact the future. Ford honors African Americans who've made significant contributions in science, tech, engineering, and math. Ford is working towards empowering black youth to continue innovating within these fields, and giving thanks to individuals who've helped Ford create automotive icons like the Bronco SUV and Thunderbird.

Ford also wants to highlight their employees who've advanced to titles like Chief Technology Officer, assumed leadership roles like Chair of Michigan's Black Leadership Advisory Council, and graduated from similar programs like those that Ford is proud to sponsor, including the Lab Drur and an NACME, the National Action Council for Minorities and Engineering, which help build a community of leadership throughout these fields. Our purpose is to help build a better world where every person is free to move and pursue their dreams. Ford pays tribute to black history, our shared present and an equitable future for all.

Bilt Ford Proud. Ford Motor Company is committed to moving forward together with new, all-electric vehicles that offer an efficient and exhilarating driving experience. Don't be the last to join us on the road of new electric vehicles as we redefine what electric can do. Ford is going above and beyond to not only create the smartest, most connected EVs and technology, but to make sure that customers are well educated on how to move forward with electric energy.

Some benefits of driving all-electric include saving money annually on gas and zero vehicle emissions. Ford customers will also have easy and simple access to charge, whether you charge at home with the overnight plug-in, Ford mobile chargerger or on the road at one of the 19,500 charging stations of the Blue Oval Charge Network. Journey into the future with Ford's lineup of electric vehicles with many affordable options to choose from. Head over to Ford.com to learn more.

Built Ford Proud. Ford Motor Company is committed to leading an innovation with its products and services, but an innovative future requires future innovators. We learn from the past, take action in the present, and impact the future. Ford honors African Americans who've made significant contributions in science, tech, engineering and math.

Ford is working towards empowering black youth to continue innovating within these fields, and giving thanks to individuals who individuals to i to i to i to i to i to, engineering, and math. Ford is working towards empowering black youth to continue innovating within these fields, and giving thanks to individuals who've helped Ford create automotive icons like the Bronco SUV and Thunderbird. Ford also wants to highlight their employees who've advanced to titles, like Chief Technology Officer,

assumed leadership the that Ford is proud to sponsor, including the LabDraw and NACME, the National Action Council for Minorities and Engineering, which help build a community of leadership throughout these fields. Our purpose is to help build a better world where every person is free to move and pursue their dreams. Ford pays tribute to black history, our shared present and an equitable future for all. Built Ford Proud. Welcome back. Thank you to Patma Lakshmi for that wonderful, wonderful first,

we want to go beyond the scenes now and continue to discuss this topic of restaurant workers. First, with Daily Show producer Madeline Kuhn, how are you doing? Welcome back. I think this, what, your second, third time going beyond? Oh my God, second. Second, hopefully, hopefully there's another one. But good to see you again, right? Okay. Your, your neck and neck with C.J. Hunt. And we're going to pair you up now with first timer she is a researcher and a wonderful, standup comedian. Stephanie O. Hello. How you been, old friend?

I've been good. How are you, Roy? They had no complaints. No complaints. It's weird when it's somebody you know, first time you see him is on Zoom in a year. Yeah, yeah, so weird, but glad to be here all the same. So before we get into the origins of where this piece came from, and you know, for the listeners who are kind of new to the podcast, I'm sure the dieharts already know this,

but you know, stories come up a lot of different ways. Sometimes it's something in the news. Sometimes it's with personal experience. And this one, I believe you two have both been in the trenches of food service. Oh yeah, absolutely. Okay. All right, Madeline, we'll start with you. Madeline, run down your pedigree. What's all your, when did you get medals in?

Where did you earn your strikes? So I started in the service industry when I was 16, and I stayed for about, you know, on and off for 10 years. It's something that you can always go back to to, to, to, th and, th and, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, th, you, th, you, th, th, th, th, th, th, th, th, th, th, th, th, th, the, th, th, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, th, th, th, th, th, thi, thi, thi, thi, thi, to, to, to, to, to, tho, to, tho, to, tho, tho, thi, thi like always go back to, like it's always there. So I always feel like, you know, on one hand, you know, you always have like your service resume and then maybe you're like doing something else, but you can always go back to it and build it. And I did waitress soon for a long time. I was a for the most part, I was a barista, so I worked with like in cafes, making coffee, the the the the the the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, th. And, th. And, you know, you know, you know, you know, you th. t. You know, you know, you know, you know, you know, you know, you know, you t. You know, you t. You t. You t. You t. You, you t. You, you t. You, you t. You, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you, you t. you the, you the, you the, you the, the, the, the, the, the, t. You, t. You know, ta, ta, ta, ta, ta, ta. You know, ta. You know, ta, ta. You know, ta, ta, ta, ta, ta, ta, ta. You know, being in there at early hours in the morning. So I like to sleep in now. That's like my favorite thing. I just, I don't like to get on the train at 4.30 and like go and open up anything. So I was just like, I will sleep till noon.

I don't feel bad about that. But yeah, coffee shops for a long time. Stephanie, what about you, what food service branch that you served? Yeah, for me, it started probably, I guess I would say in college, I worked at the university's catering company. So it was like doing weddings, alumni events, for catering. Football, team dinners and all of it. All of it.

Any sort of convention that was being held at the college I went to, all of that. Also, you was doing like the salad fork, the shrimp fork, the dinner fork. Yeah. Just like so many people. And then the little butter trays. And personalities. Yeah. That's the, I was serving silverware and personalities.

That's what I was having to deal with. The circle tables with the white cloth. Sancy shit. Exactly. All of that, yeah. So I started with that, which was a nightmare. And then when I got out of college, I worked actually at a movie theater that served food in the theater. So you had to like, it was just like a full-service restaurant, but you had to take orders while people were like watching a movie or if they wanted a refill of a drink, it's like at the climax of the movie, they'd like pause

you, they'd be like, hold on one second, let me just see what's going to happen in this moment. And then you get to take the order. So it was a nightmare, a complete nightmare. So in this segment, Madeline, I'll start with you. Walk me through the inception. What were you all hoping to achieve with this segment? Yeah, so it was something that had been on my mind for a long time also because, and I think like Padma touched on this really well, like in the last, in the previous part of this, where just, you know, there was, the restaurant worker industry has just like been hit so hard in the pandemic and like I think we've all been very lucky being able to like work from home and you know for

some people like there was never like a shutdown you know a lot of people lost their jobs but there never really was a shutdown and like kind of seeing how that you know impacted just this like massive industry that I think we all have you know either worked in but we all like rely on. And so then in May, what was happening was there was just this, you know, businesses, we're trying to hire people, but again, like, workers didn't want to go back because like a lot of times it wasn't safe and they weren't getting paid a lot, right? We're treating them like essential workers and they were not, I mean, they were working, they were working, they were working, they were working, they were working, they were working, their, their, their, their, their, their, their, their, their, their, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, I mean they were working as essential workers and we weren't treating them as. So it was just one of these like news narratives of like big restaurants like McDonald's and Applebee's like struggling because like they're they're like lazy entitled workers are like spending their unemployment checks and like you know just like sitting at home like tak. Like, you know like restaurant workers were the Goliath and like apple bees is the David you know it was just like what is this???? th. th. th. th. th. th. th. th. th. th. the th. the th. the th. th. Like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, th, th, th, th. th. th. th. th. th. th. th. the the the the the the the the the the the the the the you know, like restaurant workers were the Goliath and like Applebee's is the David, you know, and it was just like, what is this? So I talked to

like my boss about it and he was just like, yeah, Trevor's like already really interested in this and so that like really made it easy to like kind of get deeper into the argument and like say like what is behind this? What is behind this is when I th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. Like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, th. Like, th. Like, th. Like, what, th. th. Like, what, what, th. Like, what, what is, th. Like, like, like, like, like, like, like, like, like, like, like, like this come from and like this is when I knew that the restaurant industry was struggling this is what I knew it was some shit going on yeah McDonald's was offering free iPhones and then Applebee's was offering free appetizers just for the interview just just come hey man you ain't even gonna work it dog I'll just get you cheese sticks. If you just come and pretend you wanna work here. I was, oh, okay, something's going on. And I think now is it a chick filet that's offering college tuition? Like there's a couple of spots that are like,

we'll even send you to college. Oh yeah, they're offering all this is like a perk now. I was like health insurance is like a perk of a job. Like it's framed in this way. Exactly. I was like we're gonna sell you on this terrible by the tra. By giving you benefits you should have had that. That wouldn't have it. I would apply and get an iPhone. I thought about it. Depending on the app, I would apply at Applebee's too. It just depends. You know? I was like, yeah, I'll come in.

What are we counting as an app? That sizzling chicken? I might, I might, I might apply. Not only would I go to Apple You pretend and need a job too. Let's both be quiet, get paid real quick. You're like, oh, we're way back again. You just see these people subjected, people being the service industry workers, being subjected to so much nasty behavior from customers and the videos go viral of people going

behind the counter to make their own burger or some anti-masker yelling at a woman who's just enforcing her company's policy, not her own politics. What are some of the horror stories, Stephanie, I'll start with you, what are some of the horror stories that you've had working in the service industry? Oh my goodness. Just from the, I would say the basic thing is just the interactions, just microaggressions and interactions, cultural microaggressions read racism. Just different things asking me where I'm from.

I'm from America. Yeah, yeah, exactly. No, but like where are you really from? Because of course I'm lying I would also say just like attitudes Basic attitudes is like you're at a wedding you're here to celebrate someone's love Okay, why is your attitude so stank? I don't understand like what you're asking me to bring you water? Why do you have to be so rude about it? I'll bring you water like? it just doesn't make any sense. Just general attitudes. Why are you rude to somebody bringing your food? You want me to bring this water?

It's gonna be something else, might be bleach, might be saliva. Let's watch your mouth. I've heard some things from servers before. I literally have heard a server say, this person didn't tip me, I should have sped in their water. So you would think with that in the sort of discussion of like what happens in service industry, sometimes not justifying it, that people would have better attitudes. You would think, but no. Madeline, I know you've messed up somebody's Machalate Expresso and then they come back in, hey,

hey, woman, you didn't put, oh, I asked for 2% milk, and you gave me 1% milk. I asked for eight pumps of caramel, like, and you're just like, why? Why do you want that much? Yeah, I mean, definitely, yes to what Stephanie's talking about. I think there's just like, people get drunk on power. Like, there's like, the sense, th, th, th, th, th, th, th, thu, thi, thi, thi, thi, thi, thi, thi, thi, thi, thi, thi, and thi, and thi, and thi, and thi, and th, and thi, thi, and thi, and they's, and they they they they they thi, and thi, and thi, and thi, and thi, and thi, and thi, and thi, and thi, and th, th, and th, th, th, th, and th, th, th, th, and th, th, thi, thi, and thi, thi, thi, thi, thi, thi, thi, thi, thin, thin, thin, thin, thea, thin, they're they're they're they're they're thea. they're they're thi, thi, thi, thi, there's like the sense of entitlement if you're behind a counter that they're just like I can treat you like however I want and like there's like this I don't know I kind of think of it as like I've heard customer horror stories and I have like employer horror stories

so I don't know what I was like which one do you want? Because I have both. Well I think both because you know the employers are just as bad and this was something we didn't have time to get into with the Padma, but, you know, there's definitely a very odd militaristic mindset within food service, like, do whatever it takes, stay all night, and like, I remember, I give you a perfect example, when I worked worked at Golden Corral the busy day was Saturdays for Florida State home games so if Florida State had a home game we open at 730 for breakfast the line starts at 645 so you have the big buses and the tour groups coming your shift is over with it to yeah I'm off at two. Are you though? I'm off yeah yeah yeah yeah I'm off the big bustars and the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the tas the tas tas tas tas tas tors and tas tas the the the tour is toy the the the toy the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the tour tour tour tour tour tour tour tour tour tour tour tour tour tour tour tour tour tour tour tour tour tour tour tour tour tour tour tour tour tour tour tour tour groups coming, your shift is over with it too. Yeah. I'm off at two. Are you though?

I'm off the, I'm off the, are you thou? Are you just like- Your last table is set at one in your section. You relinquish your section at one. You start side work at one 30 at one 30 at one thirty at one break room. But while you're waiting in that like 1.30 to 2 o'clock range where you're technically off the floor, a bus could come and then they'll go, oh you got to get back out on the floor. And if you don't do that, then you're not a team

player and then next week you're not working Saturdays at all. Saturday is a money day because Florida states in town. So they'll take you, so it's those little, like you said, those micro-aggressions and these little passive, I'm a shift leader and I've never been in charge of people. So I'm gonna haze you. You deal with that type of shit all the time. And those were the things that really made that job hard. I mean, honestly, at least the customers the customers the customers the customers the customers the customers the customers the customers the customers the customers the customers the customers the customers the customers the customers the customers the customers the customers the customers the customers the customers the customers the customers the customers the customers the customers the customers the customers the customers, at the customers, at the customers, the customers, at the customers, the customers, the customers, the customers, the customers, the customers, the customers, the customers, the customers, the customers, the customers, the customers, the customers, the customers, the customers, the customers, the customers, at the customers, at the customers, at the customers, at the customers, at the customers, at the customers, at the customers, at the customers, at the customers, at the customers, at the customers, at the customers at least the customers, you don't know what they're going through, but you're my co-worker, dog, you're supposed to support me.

Like, that to me is more damaging to the morale of, you know, a food worker is having to deal with bullshit from your boss or from your supervisor, from, you know, just your other coworkers in general. Especially from the perspective if it's like your supervisor, because you're not telling me that I can't leave when my shift is over, but you're implying that me leaving when my shift is over is going to prevent me getting those hours next time, or it's going to prevent me making more money. Exactly, or it's indicative of my work ethic. When I've worked my shift, it's over. I should be able to go without feeling any sort of animus from you or any sort of guilt

for taking my, reclaiming my time. That's what I'm doing. I'm reclaiming my time and I shouldn't have to feel guilty about that. But it is what is, but with the customer, they're gone. You may never see that's that's that's that's that's that's that's they're gone. You may never see that person again. So it's worse when it's your boss, I think. I definitely think so. Yeah, I think that's a huge aspect of just like these unwritten rules or like, you know, there are laws,

but there's like these spaces between them. So it's like, well, you had a shift, but you need to show up. Okay, so my so my so my my my my my my my, so my, so my, so my, so my, so, the horror, the horror, th, th, th, th, th, th, th. th. th. th. th. th. tho, tho, tho, tho, tho, tho, tho, tho, thr, tho, tho, tho, tho, tho, tho, tho, tho, tho, tho. I. tho. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. the. thr. thr. thr. thr. thr. thr. the. thr. the. thr. thea. thr. thea. the. the. the., you hit on this really well of just how long it takes, like, when you come in, like, so like if you open a coffee shop, like, sometimes like people are out there like Don of the Dead, like, you know, like banging on the windows. Like, like, they want coffee and you're just like, we have no coffee yet. It's 5. And we open it. Finding great candidates to try and, to. to. to. to. to. to. to. to. to. to. to. to. to. to. the the to. the to. the to. the the to. the the the to the the the their. to to their. to to their. Like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, their. their. their. their. their. their. their. their. their. their. their. experience. But not with Zip Recruiter. Zip Recruiter finds amazing candidates for you fast.

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Like none of this stuff gets looked at. That's what's incredible. I'm Seth Done of CBS News. Listen to 60 Minutes, a second look on Apple podcasts starting September 17. Six. And they're like, can we just come in? And you're like, no, you cannot. So like on Saturdays, you know, for example, like you'd be busy all day. You're busy before you open, right?

And so if you're, you know, so if you're on the closing shift and like, you know, you have to set up things for the people who are coming in, right. So, so closing, to, to, to, to, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, to clean, like you have to clean the bathrooms, which all cafes are like public bathrooms because we don't have like bathrooms in this country. All the food prep has to be stocked and done and ready. You got to clean, you got a mop, like you have to do everything. Yeah, restock because like there's a new shift coming in at 530. So what my old, so at this coffee shop, which I will not name, but my bosses who own the coffee, to to to to to to to to to to to to to to to to to to to to to to to to to to to the co. the the the the to the the the to be, to be, to be, to be, to be, the the the their. Yeah, to be, their. Yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah. Yeah, yeah, yeah, yeah. Yeah, yeah, yeah, yeah, yeah, yeah, the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the th. the the the the the the the the the the the the the the the the th. the th. to. th time sheets ahead of time, which is called wage that.

Yeah, so they would be like, so it's going to take you 15 minutes to close on Saturday. I was like, it will never take me 15, because people are in here until we close. Yeah, so like they would like, they would like, they would like, this is how you're going to work, right? No, but they. they. they. they, but, but, but, but, but, but, but, but, but, but, but, but, but, but, but, but, but, but, they, they, they, they, they, they, they, they, they, they, they, they, they, they, they, th. th. they, th. they, they, they, they, they, they, they, they, they, they, they, it's, it's, it's, it's, it's, it's, it's, it, it, it, it, it, it, it, it, it, it, it, it, it, it, it, it, it, it, it, it, it, it. It. It. It. It. It. It. It. It's, it's, it's. It's, it's, it's, it's, it's, it's like, like, to. It's like, to. It's like, to. It's like, th. It's like, like, th. It's like, th. It's like, th. It's like, th. It's like, th. It's like, it's, it're like, this is how much we want you to work. Those are the things about food service that people don't know about. So how do we, how do we get people to know more about, like, what are some other things that you think people, like, I'll give you one. I wish that more people knew the amount of work a server has to do with the end of the shift when you're someone's, yeah, when, like certain feeling of guilt when I know I'm someone's last table. Like, so much so to the point that I'll even close out, like if I know I'm gonna be here

another 15 minutes, hey man, just bring me the check now and I'll close. So you can go. You're free. You don't have an open check in the dining room that you're waiting on. Like, there's just these certain certain certain certain certain certain certain certain certain certain certain certain certain certain certain certain certain certain certain certain certain certain certain certain certain certain certain certain certain certain certain certain certain certain certain certain certain certain certain certain certain certain certain certain certain certain the certain the the the the the the the th. to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to to the their the the the the the Like there's just these certain things that add more time to these people's lives that I just don't think, you know, a lot of people give a second thought to. Like, I try my best not to go to any fast food restaurant that's 30 minutes from closing. If you're within, like the first things I'll ask before I order is what ti thi thi. If If thi thi thi thi thi thi thi thi thi, thi, thi, thi, thi, thi, thi, thi, thi, thi, thi, thi, thi, thi, thi, thi, thi, thi, thi, thi, thi, thi, thi, thi, thi, thi, thi, thi, thi, thi, thi, thi, thi, th. thi, thi, thi, thi, thi, thi, thi, thi, thin, thin, thin, thin, thin, thin, thin, thin, thin, thin, thin, thin, thin, thin, thin, thin, toooooooooooooooooooooooooooooooooo. thin, thin, thi, thi, th do you close? Yeah. What are some things Madeline? What are some things that you wish the general public knew about this this life and this world? I mean this is like really hard work and I mean,

I know you guys talked about a little bit but like I think something that drives me crazy is just like terms that we use when we talk about this work. I mean, kind of like what I mentioned, like it's like you have two resumes because people don't recognize the work you do in the service industry as like legitimate or like something that is on par with something that you would do in a different place. And I look, not all skills are transferable, but like, you know, I'll say like I'm better at my job that I do now because I worked in the service industry because like Stephanie, like what you were saying, I was like, you're like a diplomat, you know, you were a therapist to people, like you were dealing with a lot of different people

and like a very changing environment, and you have to think on your feet, you know. I agree with you meds, about particularly about the skill sets that come out of restaurant worker like working in the service industry in general. The personalities alone on the front and the back-in like dealing with your management and dealing with customers that will prepare you to work anywhere in corporate America. Literally you can work if you can tell with the wide array of crazy personalities you are prepared to work on Wall Street. Like you can do it.

You can absolutely do it because half the battle in corporate America are personality. So you've already got a really good soft skill, okay? Not to mention mathematics, you have to people, oh my god, right? Yes. What's 20% of the, why are you asking me to calculate the tip? I need, you know, don't you have a smartphone? Like, all of these little things that are soft skills that can be applied to other things, people underestimate when they look at someone's resume and they see that, oh, they worked at McDonald's,

which I think is probably the gates of hell in terms of service industry. Just one other want to sound like a dictator but I'm also just like we need a law that everyone has to work in the service industry like for a year like like right like that should be your gap year between high school and college be there for a year I think we would have a lot better policies if people actually had to be treated by someone who comes in and like I have a hundred dollar bill and I want to like I'm a hundred. I'm a the the the the the I'm a the I'm like like like like like like like I'm a to like I'm a the I'm a to like I'm a to like I'm a to like I'm like I'm like I'm like I'm like I'm a to like I want to like I want to to to to to to to to to to to to to to to to to to to to to to that I that I that I that I that I that I that I that I that I that I that I that I'm like I'm like I'm like I'm like I'm like I'm like I'm like I'm like I'm like I'm like I'm like I'm like I'm like I'm a to I'm a to I'm a to to to to to to to to to to to th. I'm a th. I'm if you haven't done it. If you haven't. Yeah. Yeah, make it a requirement. Not the military.

Mixed service industry the requirement. Yeah. To me, the two disciplines are food service, food, retail or outdoors. Yeah. Yes. Food, retail or yard work. Those three will build character beyond your years. We've covered a lot right here. which leads me to a question that I want to ask you after the break, which is,

what stuff did not make it into this segment? Don't answer it now. Okay. Because we have to play commercials. Going beyond the scenes. We'll be right back. This episode is brought to you by Simply. Simply by Frito Lay Snacks, to feel good. to to to to to to to to to to to to to to to to to to the to to to the to to the to to the to to the their to the th. th. th. the thi. thi, thi, thi, to to the the thi, th. th. to to to to to to to to to to to to to to to to to to to to to the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the the te. te. te. teats. tea. te. te. te. too. too. too. too. too. too. too. too. too. to you by Simply. Simply by Fritole snacks have ingredients to feel good about with no artificial flavors or colors.

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To the state of Pennsylvania, you just suck. I'm Jonathan Hutton. Join me, Paul Kuharski, Chad Withrow, and our entire outkick crew each weekday. Follow Outkick 360 on Spotify today. Now you all were two of the brain trust of this segment. So Madeline, how much do you think minimum wage plays into? Oh my god. It's like, how long do we have? Yeah, exactly.

Because with all of the issues surrounding why workers aren't going back, it could be COVID, it could be customers want to punch you, but it also could just be straight up there are no benefits. How much do you think the wage itself and the lack of, and you know, a lot of states are still 213 or 223, whatever, still in the $2.2 bracket. th, how. th, how. th, how. th, how, how, how, how, how, how, how, th, th, th, th, th, th, th, th, th, th, th, th, th, th, th, th, th, th, th, th, th, th, th, th, th, th, th, th, th, th, th, th, th, th, th, th, th, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, th, the, the, the, th, th, th, th, thi, to to to to to to to to to the, to thi, to to thi, to to the, thi, the the the the, the the, and you know, a lot of states are still 213 or 223, whatever, still in the $2 bracket. How much do you think that plays into a lot of the issues that the restaurants are having and getting workers back in the doors? Oh my god, I mean so many, because I know that there's been a push, I know one

failed, but like if you, like think of how how much or not how much money that is. Yeah. Like you can't, it's not a, you know, we talk a lot about jobs, but you don't, we talk, we spend less time talking about like, you know, like the quality of those jobs. It's like as long as you have a job, it's fine. But these are not, I mean, these are just like, throwne. The. I mean, thr-I thr-I thr-I thr-I. thr-I. thr-I. thr-I. thr-I. thr-I. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. It's th. It's th. It's th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. to. th. th. th. th. th. th. th. th. th. vation wages, right? These are not. And, you know, to your point about, like, there's, you know, there's this whole range of ages in the restaurant and service industry. It's just like, I think part of what I found really interesting looking into this piece and like researching this piece, you know, with staff was that you really, it felt like a mini like myth busting of of of of of of of of of worker is because like I mean it was like there's like 14 million people currently in the restaurant industry. It's a majority women workforce like you know half of the moms they are single mothers. I think the medianto like over the summer like these are people who this is their job and

this is their career and the fact that we're not willing to set a mint like a minimum wage or like have people like excluded from other like legal protections because they're in a certain industry is just so wild. Yeah, and that's where we get the people who, and I think that's part of what, the server's being paid less than minimum wage, I think is part of what fuels the sense of empowerment from a customer who can look at you and go, well, you're not getting a tip, Mr. I'm gonna withhold my tip. What do you think about that? Woo-hoo. Like I remember a guy, I don't I don't know if any of you all have a not-gettip story. What's the worst? What's the worst tip you've ever come? The worst tip? I was working at Shoney's and I think I got a dollar on a 30 top? It was a bus and I think like got like maybe a dollar a dollar a dollar a dollar a dollar a dollar a dollar a dollar a dollar a dollar a dollar a $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $ $2. t. t. t. t. t. t. t. tip. tip. tip. tip. tip. tip. tip. tip. tip. tip. tip. tip. tip. tip. tip. tip. tip. tip. tip. the tip. the the tip. the t. t. the the the the the the the the the the the the the the the the tip. tip. tip. I tip. I tip. I tip. I tip. I tip. I tip. I'm. I tip. I'm. I tip. I tip. I tip. I tip. I tip. I tip. I'm t maybe two dollars or whatever like whatever was left

Like let's say the bill was like 180 like the bill was 178 14 and they left 180 in cash It's something like that right but I remember one time feeling so vindicated we had a co-worker I can't say which restaurant but his name was Glenn. That is his real legal name. Because I didn't name the restaurant, And we just happened to have Glenn out via Colorado. He knows who he is. Yeah, Glenn is like curious right now. It was one of those Florida State Saturdays and fucking Glenn had like a eight top and they didn't leave him nothing.

And this mothecker ran, Glenn ran out to the parking lot on their ass and stood behind the car while they was trying to back out their parking space with his hand out. Just, like, this is all kinds of wrong. This is, like, every server's in the window like, wow, he really did it. Because he went out there, held his hand out. And th. And the, and the, and their. And their, and their, and their, and their, and their, and their, and their, and their, and their, and their, and their, and their, and their, and their, and their, and their, and their, and their, and their, and their, and their, and their, and their, and their, and their, and their, and their, and their, and their, and their, and their, and their, and their, and their, and their, and their, and their, and their, and their, and their, and their, and their, and their, and their, and tiped. And t window like, wow, he really did it. Because he went out there, held his hand out, and they tiped him. Ah, Glenn! Glenn, I'm really happy for Glenn. Like, yeah, he should have been fired, but he was just, he was such a great server. I just don't think they could afford to lose him. That's the other thing that we didn't even have time to get into to get to get to get to get to get to get to get to get into into into into into into into into into into into into into into into into to get into to get into to get into to get into to get into to get into to get into to get into to get into to get into to get to get to get to lose them. That's the other thing that we didn't even have time to get into is how much people,

as a restaurant owner, you can't really even afford to fire anybody right now. So you kind of got a little bit, like if you were serving, now that's the time to slap the shit out of a customer, if you really can. Glenn is like, he's an analogy for what has happened with these restaurants offering all these things. What he did is what is happening now.

So this has a hero. Stuck their hand out and said, pay up, you can do it. They obviously could tip. To go back, just the thought that I had on my head to go back to the 213 that Mads was talking about, I just think that's such an important point because if you think about it, you'd be hard-pressed to find places in the United States where you can get gas for $2.13 to drive to that job that is just paying two dollars and 13 cents at to thrown. So I hope that that that that that that that that that that that that that that that that that that that that that thiiii thi thi thi thi thi thi thi thi thi thi thi thi thi thi thi thi thi thi thi thi thi thi thi thi thi thi thi thi. thi. thi. thi. thi. thi. thi. thi. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. th. thi. thi. thi. thi. thi. thi. thi. thi's thin thin thin thin. thi. thi. theee. theee. thi. theea. thi's thi's thi. thi's thi. thi's thi. thi people some perspective and I think that's a thing that often is forgotten is that by the customers that people are making 213 an hour the least you can do is tip. Yeah at a time where you know people are still pushing for 15 an hour but until that time minimum

wage is still that same funky $7 that has been since fucking Bush. Yeah, but that has been since fucking Bush. But that's a conversation for another day. All right, so lastly, the segment as a whole, as a whole could have gone a lot of different directions with regards to restaurants, from the pay structure to the gender inequality and harassment, the way immigration and the way immigrants are treated and illegals and green cards, the lack of benefits, child care.

What were some of the things that you hoped there was room for in the segment that you weren't able to get to? It's not that we didn't mention this, but again, I think sometimes when we're like in our department, we're just like, let's make it a 20 minute segment. They're like, you cannot do that. Like, that's like the length of the show. But I, you know, because of, because of how women are impacted by the industry and how many women are in it, like it would have, and especially how much sexual harassment specifically of women in the service industry has just skyrocketed during the pandemic, and how they're affected by like things like child care of like people can't go back to work because you know who's going to watch their kids so like things like that it would have I definitely would have wanted to

spend like you know more time on if we would have had if we would have had the room to to talk about them because sexual harassment is so pervasive and I think you know we don't you know thi their their their their their their their their they're they're they're they're they're they're they're they're they're they're they're they're they're they're they're they're they're they're they're they're they're they're they're they're their their their. their. they're their. their. their. their. their. their. their. their. their. their. their. their their their their their their their their their their their their their their their. their. their they're their. their they're their their their their their thi. I's. I's. I's. th. th. the. thei. th. thei. thei. thei. thei. thei. thei. they're they're again, it goes back into that entitlement of like, you know, so often servers, like you say, like, they're in, it's like they're invisible or they're like overly visible, right? But they're never people who are just at their jobs. One of the things that really stuck out to me when we were researching this piece is just how often, especially again, for female servers, is that I would say for the most part men would ask them to take their masks off when they're working so they can you know like see them smile right and it's just like so you like if you have to do that to get your tip if you have to endanger your life to get your tip like

you know that's that's shocking you know it's just awful so I was like just keep it on like just But again, it puts women in an impossible situation in this industry that is already like already just like rife with you know a lot of inequities. So Yeah, I think we just need to do a whole episode of just all the shit women go a whole month of episodes. Yeah, just a whole year of episodes. Yeah all the shit. A whole two years. Yeah. Keep playing. Right. Keep right. Keep right. I wish I had more time to speak with you all about this, but I think we'll have to stop the discussion here because I think my food delivery service just arrived with my food

and I'm about to tip up 30% baby. Thank you all for going behind the scenes with me, ladies. I think my food delivery service just arrived with my food and I'm about to tip of 30% baby. Thank you all for going behind the scenes with me, ladies, and I can't wait to have you back on another episode. Thank you, Roy. That's all the time we have for today, but hopefully we've taken you beyond the scenes. If you like the podcast, rate and review us, please, and review.

I'm just rate, and review us. What is it just review? I shouldn't. It don't matter. You know what I meant. Just do it, please, respectfully. Listen to the daily show beyond the scenes on Apple Podcasts, the I-Heart Radio app or wherever you get your podcast.

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