Go Fork Yourself: Spilled Milk Edition
Andrew and Molly talk weird hotel policies & Iron Chef
Go Fork Yourself is back!
And we are thrilled!
Many years ago, Molly Mogren and I started an award-winning podcast called Go Fork Yourself. Life got complex, and after more than 150 episodes we had to mothball it. Now we are bringing it back on Spilled Milk as a video series. Check it out and let us know what you think!
Molly is a writer, lover of old houses, dogs, food and travel. She and her husband Josh (who we sometimes lovingly refer to as The Issue) live in Minneapolis with their two kids, Arlene (6) and Clark (4). We’ve worked together since 2007, and she is currently my communications director, meaning she helps me run all-things digital.
On this first episode, we talk about:
How the hospitality business is struggling with hiring, training and retaining employees
One of the dumbest new policies in hotels
Andrew's latest show, Iron Chef: Quest for an Iron Legend, which is now streaming on Netflix.
Have any questions or topics you want Andrew and Molly to cover? That’s what the comments section is for!
Badia-bing, Badia-boom and so glad 'Go Fork Yourself' is BAAAAAACK... DYNO.!!! Taking things in order, Yes, you may be right, you're getting too mellow... my grandpa would say, "Patience is an overrated virtue".... followed by, "Regardless how mad you may be, never forget to be diplomatic"...
Thus, if the hotel can fine tune its housekeeping schedule down to the minute, then the hotel has the ability and to some extent an obligation, to inform you of WHEN housekeeping will be doing what you requested verses an interruption...?? You humbly request to "Come back in 5 minutes" so you can gather thing and head to the lobby... you're being 'reasonable' and they choose to ridge... shame on them....
I watched the premier of "Iron Chef: Quest for a Iron Legend", which I think was the best series on TV, so I'm super-pumped.!!! This segment Curtis Stone entered the conversation, and YES, he is under appreciated along with Jamie Oliver, both are multi-dimensional, exceptionally talented chefs. So whoever is questioning Stone's abilities, may like food or just eating, are not true and real foodie aficionados, they're great pretenders....
Then you 2 then brought-up "Yan Can Cook" ... I grew-up watching Martin, truly a wonderful show. I started cooking when I was 6 or 7, and I was a huge fan Chinese food, so he was my asian guru... yet when his series ended, I began watching his junior, Ming Tsai, who did a grand job picking-uo where Martin left off... I wish Masaharu Morimoto would of done a cooking series... is he scheduled to be on any segments, either as a judge, or perhaps in a competition.?? He is absolutely stellar as a master chef, stunning plating and bewildering techniques, he's maybe one the the best chefs on the planet.?!!
Now for your 'Salad Fiasco' of inconsistently... there are really 3 issues here. I hope I'm not being to critical.... yet 3 different, "same salads" is not right, so you are mellowing a little too much. First, with poorly trained staff, there should be a Kitchen manager who can check the consistency of the salad going-out, to assure all plates 'look' relatively consistent. With your vast knowledge of the industry, here was a teaching moment. Thusly, if you say nothing, the issue of inconsistency will never get corrected. criticizing brings it to the attention to the kitchen manager, which is the first step in making them better... that's what's important. I invited criticism, for that makes me and my cooking staff better as well... say nothing, nothing will change. AZ, you know how to be more than nice, kind, gracious, yet most importantly, diplomatic to the max if required. SOooo I don't think you would offer anyone if were were to make a comment.... and if they do, humbley explain that you're, "JUST TRYING TO MAKE THEM BETTER.!!"... If they're pissed about that effort, so be it... then you can tell them to "Go F-yourself.!!". Oh well, you tried....
Finally, the penalty of of 1000 pts. if the scheduled tidying-up request is cancelled late or refused, Then Molly chimes-in, "What if you don't have any points??".... I've traveled globally for my business many moons ago, yet she brings-up an interesting aspect... When you asked for housekeeping, technically you could of had it everyday if desired?? If you do request daily, knowing you're only penalized points not, you're not get charged $$$ for it. They're goal is to accommodate, which is part of what the hotel strive for... Thus, if you're room cost is $125 with housekeeping, AND without housekeeping it's $125, you & everyone is overpaying if housekeeping is utilized. To me, technically, it should be offered as, $125 w/ housekeeping, and $115 w/o housekeeping... ultimately you should pay $115 for 3-days, and $125 for the day you did get housekeeping...??? Well, perhaps if the world were spherical... OH, it is... I'm an intense detail guy... thus I cross my t's, dot my i's, dot my j's, and cross my f'.... my Dad & Grandpa were that guy too... When we did job interviews, the 1st question was "Are you detail oriented?"... of course they say "Yes or Very much so".... followed by "Give me an example?".... most would use to cliche "Yes, I dot my i's and cross my t's..." Followed by, "Is that it?"... guess what followed... "Well, this interview is over. Thank you for taking the time to come in, and you have a nice day"....
Hope you had a GAS @ the Aspen F&W Festival, and hopefully it didn't get 'gas' from all the delectable bites at arms length away... Take care Andrew, look forward to more of Molly & Me...
Super Excited for this