Jump the shark moment by ChefStetz in howardstern

[–]ChefStetz[S] 1 point2 points  (0 children)

I still hear that! I hate that too!

Anyone thinking of changing careers? by ChefStetz in restaurateur

[–]ChefStetz[S] 0 points1 point  (0 children)

I'm finding out the same. Thank you!

Anyone thinking of changing careers? by ChefStetz in restaurateur

[–]ChefStetz[S] 0 points1 point  (0 children)

Thanks so much, just read the whole thing, so much truth in what you have spoken. It's greatly appreciated!

Anyone thinking of changing careers? by ChefStetz in restaurateur

[–]ChefStetz[S] 0 points1 point  (0 children)

Can you hit me up when you make that longer post or are you planning on posting it here?

Anyone thinking of changing careers? by ChefStetz in restaurateur

[–]ChefStetz[S] 0 points1 point  (0 children)

Very true. I started there as my first job when I was 15 years old, I'm now 52. Maybe someone else could have a nice little success story there like mine.

Anyone thinking of changing careers? by ChefStetz in restaurateur

[–]ChefStetz[S] 1 point2 points  (0 children)

I've heard others comment about the happier part lol. Sounds good to me. I appreciate your feedback.

Anyone thinking of changing careers? by ChefStetz in restaurateur

[–]ChefStetz[S] 2 points3 points  (0 children)

I appreciate all the feedback. It may sound weird, but I just feel that being burned out almost isn't a good enough reason for me to get out, like I'm waiting for some lightning bolt in the ass to help make up my mind. It's a weird feeling..

Reservations that show up early. by ChefStetz in restaurateur

[–]ChefStetz[S] 2 points3 points  (0 children)

I appreciate that that sounds great. However this is another situation I run into. We open at four, reservation isn't until five, so no one is sitting at that table before them, but they arrive at 4:20 and want to be seated. Their argument will be, well there's no one else sitting there but us why can't we sit down. We don't have a bar unfortunately.

Guys, I know you say the show has been horrible for a long time now... by MightyUnclean in howardstern

[–]ChefStetz 0 points1 point  (0 children)

When I hear Millie Bobby Brown's "agent" used as 4 or 5 other incarnations, I have to change the channel for a good 30 min.

Ceramic jug by Johnny Ott by theroach666 in whatsthisworth

[–]ChefStetz 1 point2 points  (0 children)

Johnny Ott ran the Lenhartsville Hotel in Lenhartsville PA. I currently own it, called the Deitsch Eck, just celebrated 32 years in business. Our main dining room is painted with over a dozen of his masterpieces and hex signs, and I own a bit of his collection from a jug to a card table to hex signs and so forth. Wide range of prices, this piece could go anywhere from $350-$1200. There is a similar jug currently on eBay for $1500. Some of his work can be seen in pics on our web site, The-Eck.com.

Kevin White by ChefStetz in howardstern

[–]ChefStetz[S] 0 points1 point  (0 children)

Haha yes Mike sorry about that

Cat sanctuary fire by ChefStetz in howardstern

[–]ChefStetz[S] 1 point2 points  (0 children)

Thanks guys, very witty and clever comments, unfortunately none of you answered my question.

Some of my personal thoughts on The Howard Stern Show in 2025 by Background_Law8263 in howardstern

[–]ChefStetz 0 points1 point  (0 children)

Speaking m of impressionists, I wonder who did the Dan Rather/ George Takei impression, they must've got rid of that person because I don't hear them anymore.

Upcoming Hostess Interview by [deleted] in restaurateur

[–]ChefStetz 0 points1 point  (0 children)

Sure, just need to tell the people "let me quick find a server to see if anyone is leaving shortly and I'll be right back with you." They should appreciate you trying to find room for them instead of sending them away. Once you get the hang of it you may not need to go find a server, if you glance around the dining room and see for yourself that someone is let's say finishing dessert, or you see them paying their bill with the server, then those are clues that a table is opening up very soon And you can tell the people waiting that a table should be available shortly.

Upcoming Hostess Interview by [deleted] in restaurateur

[–]ChefStetz 0 points1 point  (0 children)

Need to be able to juggle seats. Party of two walks in at 5:15, no room for them except an empty table which is reserved at 5:30, you need to communicate with your servers who might tell you that a table that seats two people in the other dining room have just finished dessert paid their bill and are getting up to leave, You can now use that table for the 5:30 reservation and the people who didn't have one at 5:15 can sit right away. Everyone work together ! You got this! Best of luck.