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When dining goes wrong, and the silver lining.

Season 3, Ep. 11

When Dining Goes Wrong & Silver Linings.

The guys talk about some recent bad dining experiences that were turned around in a positive way by managers and waiters who did what the needed to do turn a negative into a positive   


A Sneak-Peek:

  • [1:27] Ali and Marco talk about some recent travels. 
  • [3:40] Marco has a bad food experience t the airport at a pub.
  • [8:18] Marco describes the snarky email he got from the pub’s team. 
  • [8:55] Ali tells us about his first buffet memory.
  • [10:43] The pub turns a bad situation around.
  • [12:52] Ali talks about his no so great Halibut experience in one of Canada’s great restaurant
  • [20:00] What happens when restaurant staff isn’t empowered to deal with situations in the restaurant. 
  • [21:49] Marco’s tip on how to deal with an unsatisfied customer.
  • [24:03] Ali tells us what he would do when he got a complaint in the restaurant he managed.
  • [26:30] What actually happens when you ask for something really spicy.
  • [33:15] Marco tells his odd brunch story that has a silver lining.
  • [40:50] Ali’s bank teller has a neck tattoo.
  • [41:20] Ali recommends the 1 minute manager

Memorable quotes:

“Never had a bad meal in Alberta.”

“Sorry to force my nacho agenda on you.”

“Margaritas, the drinker’s Gatorade”

“it would kill my fork germs”

“the customer is right half the time”

“this is a jerk’s perspective”

“I’m not a role model for our listeners”

“If a pub can’t do nachos right, there’s something fundamentally wrong with that pub”

“Your sense of humour is an acquired taste”


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Tell us your terrible service Stories, or ones where a bad experience was turned around. 

 

More Episodes

6/23/2022

Wine Consultant: Beverly Crandon

Season 3, Ep. 15
Beverly CrandonAli & Marco welcome wine consultant and sommelier Beverly Crandon to the podcast. Beverly is the wine expert behind various organizations including the not for profit Vinequity and Spice Food & Wine Group. We talk to her about this and more, and Marco has wine scenarios for Beverly where she has to pair the perfect wine.A Sneak-Peek:[01:00] Ali and Marco talk about wine they had recently.[3:35] Beverly tells us about Spice Food and Wine Group.[5:20] Ali tells about the dessert he makes and how desserts aren’t his thing. [6:20] Ali tells how we was told that ‘the best wine with Indian food is beer’, and asks Beverly how we get away from that way of thinking.[7:55] Flavour Bridging.[10:29] Beverly talks about how wine was introduced to the world through the Spice Route and the Salve Trade.[15:12] We find out how Beverly was introduced to wine.[17:45] Beverly’s advice on how to approach wine.[19:36] Ali’s Gin bias.[21:20] We find out why it’s important to get more people cross culturally exploring wine. [22:30] Vinequity [26:14] Beverly shares her thoughts of being a person of colour in the wine industry.[30:35] Wine pairings with ethnic food.[32:50] Marco’s first scenario: Brunch and red wine.[36:00] Scenario 2: Texas BBQ[37:49] Scenario 4: Poutine[39:06] Ali find out what wine pairs with Butter Chicken.[40:50] Marco goes nuts that Beverly has picked a wine region he knows all too well.[44:00] Beverly and the love she has for wine consulting.Connect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdeliciousEmail: thispodcastisdelicious@gmail.com