To Yelp or not to Yelp

In this episode, hosts Janice, Lauren, Nikki, and guest co-host Brittany discuss their expectations for dining out and what makes a restaurant experience worthwhile. They emphasize the importance of ambiance, cleanliness, attentive service, and food quality, arguing that higher prices should be matched by a high standard of hospitality. The conversation also explores the reliability of online reviews, with the hosts debating whether businesses should publicly respond to negative feedback and stressing the value of fair, balanced reviews. They share personal stories about disappointing dining experiences, including poorly trained staff and expensive drinks in New Jersey compared with New York. The episode concludes with a discussion of food safety and allergy accommodations, highlighting Disney's strong protocols while underscoring the serious risks of inadequate food allergy management in other restaurants.

Enjoy!

~The VN Podcast XoXo

Transcript

SPEAKER_00 0:14

Hey everyone, welcome to the Voice Notes Podcast. I am Janice, your host, and with me are my co-hosts and besties, Lauren and Nikki. Each week we bring you a relaxed chat with different takes on music, entertainment, fitness, and just all around life. So whether you're driving, you're at work, you're at the gym, or just lounging, let's get into it. Alright, so we want to talk about restaurants. Now I believe in um ambiance. Okay. Right? I love a good ambiance.

SPEAKER_03 0:45

It's a good vibe.

SPEAKER_00 0:46

Good vibe.

SPEAKER_03 0:46

You want the energy to meet you.

SPEAKER_00 0:48

Oh, absolutely. So important. And the service. Sure. Right? Yeah. To make my paying. And I'm listening I'm a true believer that everyone has got to start somewhere. Okay. Absolutely. But I think that when you've identified that that one person who just started is really not providing the service that you need. I think there has to be a balance there. Like, what do you guys think?

SPEAKER_02 1:12

I agree too. And I also think first impressions are important too. That you know, gotta put your your best foot forward first. There's gonna be things, of course, but I do think that a a good first impression um is is lasting.

SPEAKER_04 1:26

Yeah.

SPEAKER_02 1:26

Um, and again, if something does go wrong, what are you doing to fix it? What are you doing to um compensate for that? Right, you know, at that time. That goes a long way too. Because we know things are going to happen, of course. But if you compensate for that, acknowledge that, and do something about it, that goes a long way as well. Yeah, for sure.

SPEAKER_00 1:48

What do you guys think? Ums Yelper, Miss Yelp review.

SPEAKER_01 1:52

I hate a clap back. I hate a clap back. A clap back from a restaurant? From a restaurant, okay. We know. So I was at uh opening weekends, and in my Yelp review, I gave Grace. I said, These are the things they work you to work on. It's opening weekends. Like, I understand there's gonna be growing pains.

SPEAKER_02 2:08

Exactly.

SPEAKER_01 2:09

Can I tell you? I went to an event there and the manager came up to me and said, You gave us a bad review. And clapped back? And I said, I most certainly did not. She goes, Yeah, you did. You were sitting with like six people over there. I said, No, I wasn't. I was sitting with my husband over there, and I said, I gave you a four-star review. I said, But I will give you one review tonight. Wow. And I cannot, when you have an ad, like, first of all, you don't know what you're talking about. Exactly. And then you have the audacity to clap back when you don't have all the information. To me, you're an instant, I'm never going back. Exactly. Do you have this? I don't care how new. Like, I will not order and take out. I'm not gonna enter your establishment.

SPEAKER_00 2:48

So, how often do you do a review or give a review?

SPEAKER_01 2:51

Pre-COVID? Every place I went. Every place, but now I would check in. I I'm starting to do it more now because I feel like I have a little bit more freedom when I'm at a restaurant. Like now I have like the ability to like take a good look around, to assess, and take pictures, and comment, and and do all of that. So I'm really experiencing. I'm slowly getting my my sea legs back in the Yelp and Google reviews.

SPEAKER_00 3:14

And you would do a review regardless whether it's good or bad. Five stars.

SPEAKER_01 3:18

My experience, yeah, is is what I would do, good or bad.

SPEAKER_00 3:22

I think in my lifetime, I've only done like maybe two reviews tops. Oh. And it's because I felt like that person or individual needed that. Like, you know, sometimes a lot of companies rely on those surveys, especially small businesses. I think I've only gotten it. But when you did your two, yeah. They were good. Oh, okay. They were good.

SPEAKER_02 3:42

Um, she was like, you should give your experience good or bad.

SPEAKER_01 3:45

Yeah, because only bad.

SPEAKER_02 3:47

I used to only do bad.

SPEAKER_01 3:48

If you look at reviews, yeah. If it's 20 good reviews and one bad review, I will click on the person who wrote the bad review. Oh, absolutely. If all the reviews are negative, I take that out.

SPEAKER_00 3:56

Yeah.

SPEAKER_01 3:56

If if you only leave negative feedback, I'm not I'm disregarding your thing. Interesting. But if you have a good balance of like, oh, this was great, this was great, this was okay. I didn't really love it because of this X, Y, and Z. Like, I respect that more than don't go to this place, don't go to this place. Like, I you just are an unhappy individual.

SPEAKER_03 4:15

I don't even know who you have access to it and they just fly with like negative, and you're we're not looking for the biggest. I don't know.

SPEAKER_02 4:20

I want authentic responses. I do that um for reviews now with with a lot of things that I'm doing, like or even purchases, like uh a phone, um, a TV, um anything, you know. I I look at the good and the bad, like you have to, but uh I I never did it before until I became close to Brit because I only left bad reviews. I'm all about reading the reviews of Amazon before I purchased something, reviews, reviews, reviews, yeah. So it's different, so it's it's different now. I was all over CNET for my phone. Like, yeah, rating everything in order to see, you know, to finally make a purchase.

SPEAKER_03 4:59

But the phone is a commitment.

SPEAKER_02 5:01

Exactly. I think I think good and bad should be ready.

SPEAKER_03 5:03

Because I worked in restaurants for so long, so I worked in like restaurants for about seven years, one chain and the restaurant privately owned. I can walk into a restaurant and within 30 seconds know if it was gonna be a terrible experience, a mid-experience, or a phenomenal experience. And it's the smell. There's a specific mat that's behind the bar at most all restaurants. On Bar Rescue, I've seen that way. He freaks out, I love that show. When he freaks out because of the wet warm out or something like that. Wet to me is like you are not cleaning your restaurant at night. And I and it is, and I've worked for people who it is straight out of a movie where everything is being blasted with hot water at the end of the day. I've worked for people that I could tell you right now, Cafe Picasso and Somerville, I've have known those guys for over 20 years. Love it, right?

SPEAKER_02 5:50

Yep, loved it.

SPEAKER_03 5:51

It is I know how they run, I know what they expect, and I've got a great experience. Scrubbing, scrubbing, it's like um the other thing is if you are going to have a server work on a Friday night, and you were gonna charge $27 for a drink. What? And I'm not in here, I was not. And we're in New York.

SPEAKER_00 6:11

$27 for a drink.

SPEAKER_03 6:13

And when I asked what bourbon you have, not that I said I was ordering the $27, but I wanted an old fashioned. I'm a bourbon girl, I'm very specific about old fashions. And then you looked at me and said, What bourbon do you want? And I said, Well, bourbons you have, and then you took two minutes to scroll through your phone.

SPEAKER_02 6:31

This was just recently, correct? Yeah, this is recently. This was the last establishment we all went to.

SPEAKER_03 6:36

We we you were not present. We missed you greatly. You are not ready for prime time to be charging uh you know $22 for a drink. So I have like certain things, there are certain things that I I don't like not in Jersey.

SPEAKER_00 6:51

No never paid $27 for a drink. Never not here, not even that's like concert. Not that concerts charging. Yeah, $27 for like a it's more than Disney prices. Yeah, so we're not even in Disney. Yeah, I'm sorry. Yeah, it's like a meal.

SPEAKER_03 7:10

Yeah, but my point is like it's we're not even Times Square. It's Broadway. This goes back to like a the other part of the conversation. There's a lot of new restaurants that are coming in in you know, the central New Jersey. Um, Sheryl, I know Flemington's getting renovated. I know there's a lot of things happening in New Jersey right now, and and a lot of restaurateurs are coming in, and it's not TJI Fridays and it's not Bannigans and recipes bandigans. Yeah, it's we have a few in Woodbridge that we are slowly trying, and one is phenomenal. You if you got spun around and put in the restaurant and opened your eyes, you would not know that you were not in Manhattan, just throwing out there. But that menu matches that vibe and that energy. Can't wait to go. Yeah, so like there are certain things. So if you're gonna, if you're gonna do that and you're gonna put that menu out there and you're gonna bill yourself as you know, whatever barrel-based speakeasy you want to be. I don't want to walk in and be staring at the wall and there's no server. I'll be honest with you, or like you you give your Friday night server a 18 top, and then they tell me at the they tell me it's my first night. That is on you as the restaurantur owner. That is on management. When you knew a big crowd was coming in. You knew it. And you knew that we already had issues.

SPEAKER_02 8:21

Uh they were well aware and they already had issues, and they knew it. You as soon as we walked in.

SPEAKER_03 8:26

I was like brand new server on a Friday night. Um, I I'm not like as like I don't always leave a good review, I don't always leave a bad review. If it's exceptional service, I will I left them a review. You I know you did.

SPEAKER_02 8:36

Yeah, you left a great review though.

SPEAKER_01 8:38

Yeah, I left an honest review. You left an honest review. And I don't think about the stuff that had happened. Yeah, you left a really on what was actually happening when we were there, right?

SPEAKER_00 8:46

Exactly. Right, which is fair. Yeah, very fair.

SPEAKER_03 8:48

Yeah, that's your observation. The only way you're gonna get better is by that kind of feedback. And that's realistic because if you're gonna put those prices on your menu, you better have service and experience that backs that up.

SPEAKER_01 9:00

And if you're gonna charge, you know, $30 for chicken lollipops, they better be flavorful.

SPEAKER_02 9:07

Exactly.

SPEAKER_01 9:07

Don't charge $30 for three little chicken lollipops that I can do at home.

SPEAKER_03 9:13

We were talking about this, we're we've talked about this offline too, because it was, you know, Janice, we were telling Janice too, and it was like it's not the money, like there's been experiences I don't know, it's not the money, I'm not saying that. We all have had there's a barna be ripped off. Thank you. There's a bar in the city that I wanted to go to for our anniversary, La Monsieur, and Monsieur is in the village, and it's owned by Baslerman. I want to go there. Could we get in? It's really difficult. But like clockwork, they told us we take reservations exactly two weeks before. You need to call exactly two weeks before. Like clockwork, they followed that. We got our reservation, we went, and it's absolutely stunning, it's absolutely gorgeous. It's absolutely you are walking into like Baslerman's bar, okay? He DJs after the Met Gala there. Yeah, okay. If my drink, my drink was $18, I'm throwing it out there, and the bartender was from Australia, he was a six foot two from Australia. See, see, and I am exactly but my point is like the entire experience okay, $18 for a cocktail. Yeah, like yeah, but you know where you are and you're getting that experience. Thank you. And it wasn't like a I don't know where things are, it was like it was like seamless clockwork, like, and their menu was their menu was specific to that environment, which is what they said. You could have a bananas foster, you could have a hummus plate, but you weren't doing full burgers and and like all of a sudden, you know why? Because your space doesn't support it. Yeah, like the motif of the space is this, this, and that is knowing as a restaurateur and a barner that this is the design, this is what we want, this is how we're gonna accent your own. Exactly. And then you set your menu prices. But things are experienced when you go, and if your restaurant smells, I'm not coming back. Like if I walk in and I'm like, I could smell wet bar, napkin, max, that means you're not cleaning, you're not cleaning milk containers. Exactly. That means you're not cleaning your carpets at night. I'm being honest.

SPEAKER_01 11:00

Stuff gets smelled.

SPEAKER_02 11:02

All saturated in a carpet. No carpet. That's disgusting. Uh-uh. I'm not a fan.

SPEAKER_00 11:08

Not at all.

SPEAKER_03 11:09

I'm good.

SPEAKER_00 11:10

I think I'm a foodie. Like, I I mean, you know, people throw that word around.

SPEAKER_03 11:14

What does foodie mean?

SPEAKER_00 11:15

I mean, because you love to, I guess, eat out good food. I want good food. You want good food.

SPEAKER_01 11:20

Foodie is somebody who wants good food. I don't think I'm just good, tasty food. I want good quality food.

SPEAKER_02 11:26

Yes.

SPEAKER_03 11:27

And I don't want to get sick. Please don't get like I listen, allergies, actually going back to.

SPEAKER_02 11:30

I mean, if there's rice pasta, you know, it's not a new conversation. Sit out. This is not.

SPEAKER_03 11:35

Sit out.

SPEAKER_02 11:36

I'm gonna drink.

SPEAKER_03 11:36

This is not. There's actually two cards. This is why.

SPEAKER_02 11:39

This is why. These two cards are drinking.

SPEAKER_03 11:41

We'll get threaded into this right now, and it's what we were talking about. So two things. One of the reasons I do love Disney is they're so fantastic with allergies.

SPEAKER_01 11:50

Yes. They even took away their. So before, you when you booked a restaurant, you would put in your allergies. They took that away. They don't want you, they don't want servers relying on that information. So you get there, and I said to the person like checking us in, do you want them? They said, Nope. You tell your server and tell them if you want to speak to the chef. Oh. The chef will come out and talk to you. Like, this is these are the ingredients in here on this bar. There's also these ingredients. Now I will not die. So I was like, I don't need to. And I was like, I'm ordering waffles for the kids, so I'm pretty sure I don't need to talk to them about that either. And they're like, no, you're good there. I was like, if I get something else for her, then yes, I want the chef to come out.

SPEAKER_02 12:32

Okay.

SPEAKER_01 12:32

But they're fan people have displayed food allergies. Um, but there was also somebody going in behind the scenes, like changing menus, and I think this is why they did this. Yeah, they'll change it.

SPEAKER_03 12:43

Yeah, take the human almond out.

SPEAKER_01 12:44

Take yeah, take the the error out. Yeah, and do it. So what was going on behind the scenes? You're air saying it was fine for peanut allergies, and it was not. Yeah, and somebody ended up dying because it was like a vindictive employee who was no longer an employee or something like that. He's in I think he's in jail now or prison, whatever.

SPEAKER_03 13:00

Wouldn't that be a great law and order? Law and order differently. It really would be. If they found like the mind, like this one, the one with the mushrooms.

SPEAKER_00 13:08

Remember the one with the mushrooms? Oh, yes. Oh yes, like she did it intentionally. Yes, she killed her. Yeah, the mushrooms.

SPEAKER_02 13:15

I forgot about that, Jay. Put it in her salad. Put it in her salad. It always originates on law and order.

SPEAKER_03 13:21

I would definitely wash up. But Disney, to your point, like they are hyper-vigilant. It's very appreciative. I, as a gluten-free individual, yeah, like as a person, like I have had many. I'm not allergic to anything.

SPEAKER_02 13:32

I just don't like it. I don't like certain things.

SPEAKER_03 13:33

But you do well there.

SPEAKER_02 13:34

It's a I can adapt. Again, if they have asparagus, she doesn't have brightness. She did asparagus. You're just a carb girl. I need a carb girl. There's nothing wrong with that. Can't you see it? Yeah. We don't find a shame here. You need carbs. Thank you. Thank you.

SPEAKER_03 13:50

You happy? If you like it, I love it. If you like it, I love it. Exactly. Thank you guys. They are phenomenal down there. Like, I had experience where I went to get dessert. Desserts it was a really tough one because they give you like bring out like sorbet and you can obviously not. You can have sorbet or you can find it. We need Sherbert. You're like, thank you. I can have fruit at home. Thank you so much. I can have a popsicle at home.

SPEAKER_01 14:12

You're dairy free, here's some sorbet. No, no. Can I tell you that was my that was my Janice? That was my biggest gripe with that place when they were like, you have to do a prefix. I called. And it's like, so what is it that I as dairy allergy can have? Because I'm not paying you $80 for a salad and a popsicle. I'm not doing it. That was ridiculous. Oh no.

SPEAKER_04 14:34

That was ridiculous. I was like, that's not $80 worth of food.

SPEAKER_01 14:37

An alternative for the people with allergies. That was great. That was like my biggest thing. And like I was like, I'm not eating a popsicle.

SPEAKER_00 14:46

I know. It was love doing it. I was like, oh my god.

SPEAKER_03 14:54

It's a passion of mine. Do that. Do that. Like Disney. They do that a lot.

SPEAKER_01 15:01

They do that a lot.

SPEAKER_02 15:03

It's like, okay, you're gonna have sherboot.

SPEAKER_01 15:04

Can I tell you? I have had dairy free flan. I have had dairy-free bread pudding with soy-based ice cream. I have had cakes, cookies, pie. So they can do better. They can do better. It's a choice. When you say it's lazy, probably they lump them together. Oh, we have a gluten-free vegan cookie. And the gluten-free cookie doesn't taste like a regular cookie. And you can just have dairy-free butter. I like that. I like that. I hate when they lump them all together. Wow. And they want to take the floor. So it's like a big peep of mine.

SPEAKER_00 15:38

Like when there's something green flour. It sounds lazy.

SPEAKER_02 15:41

It sounds lazy.

SPEAKER_00 15:42

Well, it's crazy because I mean the amount of allergies has increased in people. Yeah. But I think restaurants need to take the time to investigate a little bit more and offer responsibility.

SPEAKER_01 15:55

Wouldn't it be fine if they went to Whole Foods and bought a bunch of vegan cupcakes and just put it there and then like said, oh, this lady's here and she's ordering an appetizer. Let's just unfreeze a vegan cupcake for her. Ma'am, this is your only option. Fine, I'll take it. It's like that.

SPEAKER_03 16:09

Where it's money too. So from the business business aspect of it, it behooves you as a restaurant, as a whatever kind of food establishment, to have options. We don't need a giant list. We have dedicated vegan places we can go. We live in the stores of New York City. We go to New York City.

SPEAKER_02 16:28

I mean, also there was ShopRite next door. So they can't.

SPEAKER_03 16:30

Exactly. Shopright has a great little section. They have a great bakery.

SPEAKER_00 16:35

They have a great bakery and shop right now.

SPEAKER_03 16:37

Shopping, they've got goods and shopping delicious. White goods delicious. It's like, yeah, it's like a not thinking out of the box. And I get the cross-contamination things. I know we've had friends in restaurant room, they're like, well, it's hard because it's not cross-contamined and we can't have a separate kitchen. That's fine. If you are cleaning your utensils, Brittany's lane. If you are like putting things away, fine. Then state that, right? But don't X out an entire menu for whatever reason behind the scenes. Because there's like you sit there and I'm like, I with the amount of times I'm like, hey, um, what do you have for gluten-free? Like gluten-free and they're like, we can have a side salad. No, I'll go home. Exactly. I'll go home. I'll sell myself out. The communities. I have been in restaurants and I'm like, the community.

SPEAKER_02 17:19

The way that it is now, they need to do it. Yeah. They gotta do better.

SPEAKER_03 17:22

We'll come find you. If you have a decent gluten-free menu, decent. And I don't need 30,000 things, okay? Yeah. You have a decent vegan option, like three decent desserts, which are delicious. What I was saying before is like as a community at large, we can go into New York City and go to the best gluten-free places. I can do that. But just like to be all-encompassing, if you can have uh no Trina allergies, no peanuts, but that's also like huge because then we tell other people and you go like because celiacs have celiac restaurants. We know where celiac restaurants are. We tell other people. Hey, we had this really great experience. I didn't get sick. The amount of times that I've told people who are like gluten sensitive or like gluten-free, I'm like, they're not celiacs, but I've never been sick at the restaurant. That means that everything's getting clean in the back. That means that like utensils aren't getting shared. That means there's there's a lot of things there. So it would like behoove a restaurant to have something. And I get it's time, money, energy, and planning, but you have a whole pocket of people.

SPEAKER_00 18:19

But if you have a party of like 15 that are going in and two of them have an allergy, you better think you know, wisely there because it's money from 15 people. Yes, it is. Yeah, so that was the whole thing with the restaurant we just did. Right, yeah. So make that little extra. We had like 21 people a gluten-free menu. Every time we go to our happy hour or whatever, I always hear Lauren say, Do you have a gluten-free menu? Yeah. You'll ask, you know, anything dairy-free? Every time I make a reservation, it's gluten-free, shellfish, shellfish. Absolutely. Because that's the whole other thing. Shellfish is important too. Absolutely. That's like when we went to the hibachi place, and I told her I had a shellfish allergy, and here comes shrimp. Like, hello. She didn't. Hello.

SPEAKER_01 19:00

So Disney will make your food in the back. Yeah. We've been to the hibachi place, and the lady flat out, because my kid has a shellfish allergy now. Yeah. And she was like, Is it okay cross-contamination? I was like, it's actually the least of our concerns, but I don't know because we've never done it. And she goes, Do you want us to make her food in the back? Yeah. Like they'll take a pan and they will make the food that she ordered in the back and bring it out to her on a plate. Yeah. And I said, Yes, please. Yes, please. It's still chicken. And she still got to sit there and watch the show and then they put a plate in front of her. And she's fine. Right? It was a perfect. Well, she did say, how come mine didn't come from there? I said, Oh, because you see the shrimp? She goes, Yeah, I can't have that. I said, So it's all over there. Oh, they made it in the back. She goes, Oh, okay, no problem. Exactly. And she's five. And she's five. She's five and she's five.

SPEAKER_00 19:42

Sure. Go into restaurants. I'm all about let's go ahead and experience. Yeah.

SPEAKER_03 19:46

It's a break. We cook at home so much. Like, I'm so happy to like go out and like. No, the one thing with the restaurant is this so the service is a really big one. Uh, this is something we went to a place and it's a regular bar we go to. We came in a bar restaurant, and then we come in and the service, like, you know, we close at nine. So it's eight o'clock. Eight o'clock. Two people, right? Thank you.

SPEAKER_02 20:08

I hate that. It's Jersey. We went to a restaurant like that and I didn't get food that night. And they didn't even tell us.

SPEAKER_03 20:16

It's like, come on. I like that space too. That's so cool. I love it there. I go back to management. I go back to management. And I get that there's a shortage of people who are trained, but you should be training your staff. Correct. Um, if somebody comes in and like like last call, we understand all that stuff. I do think post-COVID restaurants are closing a lot earlier than they used to be. I agree, especially during the week. I agree. I agree with that. Yeah. Where we used to have like, hey, it's 11 o'clock at night, let's get something done. Like lights are out, everything's closed, right? And even in New York City, we've I've observed we've observed that in New York City too. Like places that used to be open later, they're closing around 11 o'clock. It's like last call, 10:30, like we're getting out of here. So it's post-pandemic world. But if you walk in, so we walk in and we knew that it was an hour left because we had gone on the website. So we were like, we're gonna go because it's eight o'clock. First thing that they say to us. We're like, okay. So we sat down. Hi to you too. And then, you know, I felt management because you had one person behind the bar, you had one runner that was doing like ice, you had no food runners, and you had the kitchen going. And the person who was working literally looked at us and was like took the drink order and then disappeared, and they were making them one at a time.

SPEAKER_01 21:27

Wow. And it was like I don't know, and then never So them saying we close at my nine meant that they could not service you in an hour.

SPEAKER_03 21:35

Because there were other people in the restaurant, and that there was other management there. I mean, excuse me, there was other people in the restaurant eating and drinking at that point, but midway through. Yeah, but you still have an hour. Yeah. So you should be able to do that. You should be able to do it. So, like that goes back to management. Um a company they used to work for, they used to do the same thing. It was like a it's a food service company. I don't want to get us in trouble when I say it, but they would look at this, they would look at the volume that was gonna be in the restaurant and they would look At uh the time of day and the staff, and they were always more concerned with making sure that they were below the hours for the shift as opposed to actually staffing. And it's a thing in the restaurant world to keep it moving and keep it profitable. Wow. But it puts so much stress on your staff. So that's one thing that I was like saying. I was like, you know, I think this is a situation where like not entirely their fault, but they should have known to have more people on staff.

SPEAKER_02 22:25

Is there somewhere is this somewhere you went before? Yeah, okay. I think there's new owners. Oh, gotcha. Yes, I think there's new owners.

SPEAKER_00 22:31

I can tell it's new ownership. Yeah, that makes a difference. When you go to a place and you liked it and you enjoyed it, and then all of a sudden there's a switch in management, you go again and then you get a different experience. It's terrible.

SPEAKER_03 22:43

You can tell. You're like, oh, different experience, different menu. Yeah. A lot of things are different. The menu pricing is still the same. Or higher.

SPEAKER_01 22:51

But the prices are funny. Do you think that there's a correlation though, also with the up-and-coming generation who does not enjoy working or speaking to people or having a conversation? 100%. Like, and I say this for like I'm thinking about the time you went to Starbucks and you handed him cash and he looked at you and you said, Can you not make the change? And he said, It's hard for me. Yeah. Yeah. You have a register, it's gonna tell you what the change is. So like I always think about that, like the newer generation, even though the we could serve people in an hour. I've never worked in the food industry, but I'm pretty sure everyone's pretty sure we can serve more. I could serve people in an hour.

SPEAKER_02 23:33

Like the there and also I don't know the change of coffee from a $50 bill.

SPEAKER_03 23:37

But that place weighs and measures everything. So I don't understand that.

SPEAKER_02 23:41

It was like, remember you said we were like, he was like, the deep side.

SPEAKER_01 23:44

I just remember you're like, is it hard for you? And he was like, Yes. Yes, yes, it is. At least he was on and changed that.

SPEAKER_02 23:51

Even though the real store was gonna tell you what to get, but it's it goes back to management.

SPEAKER_03 23:57

Like, how do you not want to work someone working? No, exactly. How they want to sell pictures of their feet online. Yeah. And I'm not joking with you, the light goes. Yeah. And so there is why are you working in public? Sorry, why work in public? Why are you working with the public at the register?

SPEAKER_01 24:15

Talk to the public. Yeah, make a drink then. And if you can't do your budget.

SPEAKER_03 24:19

You were not a doctor. No. You were not a medical call. No. Yes. I was at uh uh Little or LD or one of them, and the cashier, as I'm getting my credit card, is taking out the phone to like text on the phone while you are with the clients.

SPEAKER_02 24:32

Unbelievable. I would love to do that. That would never have fun when we were younger. Never have to have fun.

SPEAKER_03 24:36

That's a generation before like two generations ago, maybe. You were like, that phone was in your locker. That's right. If you got caught with the phone, you got written up, you whatever they would do.

SPEAKER_00 24:45

That's why what your father stated on Saturday. I am going to use that. 100%. Still going to use it. 100%. He said, parachute down from where you are to where we are and put your phone away. I am so going to use that. Absolutely. Parachute down from where you are to where we are and put your phone away.

SPEAKER_03 25:02

I went to the eye doctor. Put your phone away. And the the eye doctor, what do you call when you go to the eye doctor and the phone? This is true. The person doing all the intake paperwork. The tech. Because I now stopped talking. If the person, if I'm working one-on-one with the person, and I want the same accountability too. If I'm talking to you and like I'm on my phone, feel free to stop talking because I need to not be on my phone. So doing my paperwork, ask me the questions on their phone while they're doing it. Um I stopped talking. Nope. Yeah. Okay. When the doctor came in, you know I told her. No.

SPEAKER_01 25:30

Yeah. Yeah. First of all, you don't know what they're doing on their phone. That could be a massive HIPAA violation. Amen. I was about to say that.

SPEAKER_00 25:38

The number one thing in the black market is people. What are you taxing? Offices taking photos of your face sheet, selling it on the black market, and getting money for it. Every time I hire a front desk, when I go up there, phones away. I will write you up if you don't have your phone away because that's the one thing I will not have. OCR coming up in here saying we have a complaint. And then you have to investigate and have to explain all that, plus all the fines that come with it. Sure. So that's a big thing. But that generation doesn't understand that. No. So they're very low. They don't have on the phones. Yeah. But customer service, you are supposed to be caring for that person that's right in front of you, that you are supposed to be providing a service to that you're getting paid to provide that service to. You should not be on your phone. And that one earphone thing, my front des person tried that too. I was like, um, all the time. Exactly.

SPEAKER_01 26:34

I will say, I did it. I worked in ophthalmology and I did it when I was sitting in the back. That's different. Labeling health. I would be there for like three or four on the front desk. But I would be answering phone calls too. But it was like I was doing contact lens orders and billing. And when I did the billing, I was like, I am gonna go crazy. Yes. Because it's all just numbers and codes. And I was like, I so I would I would put one in. Yeah. But it was an open door, and I wouldn't put the one in that faced the door, I would put the other one in. And if somebody came in, I would go like this and put it, even if I missed 20 minutes of my bus. That could be one. How do you need?

SPEAKER_03 27:11

Hot dad of the week by popular demand and major consensus. 56 years young Shamar Mars.

SPEAKER_00 27:18

Shamarma.

SPEAKER_02 27:18

Oh yes.

unknown 27:21

Oh.

SPEAKER_00 27:21

That's the on now. That's yummy card.

SPEAKER_02 27:24

I think that he uh was on SWAT and then he left SWAT, but they're doing a spin-off of SPO. SWAT. I think he's doing a spin-off. Spin-off, rather. I can't even talk.

SPEAKER_03 27:35

Criminal Minds and SWAT.

SPEAKER_02 27:37

Oh yeah, he was Morgan on Criminal Minds for years.

SPEAKER_03 27:39

Shamar Moore, though, think about it, has been around for so long. Yeah, he started off on soaps.

SPEAKER_00 27:44

He started off on Young and a Restless and the Rest. No, maybe was he on Generations? No, he wasn't on General Hospital, was he? No.

SPEAKER_02 27:51

Young and the Restless. Young and the Restless. Yeah, okay. There was like a black soap for like like generations with um Yeah, it was like all black soap. But I don't know if he was on there or not.

SPEAKER_03 28:02

Soul Train. That's how old he is. He was on Soul Train. Was he a whole Soul Train? I think he was a kid. Oh. Because he's I mean he has been around Hollywood for so long. And how old is he? 56. He looks amazing.

SPEAKER_02 28:12

He looks amazing.

SPEAKER_03 28:13

He has just one kid, right? One child. That's what I thought. They still have his partner. Okay. So, oh no, they're no longer not together. They're not together as a whole. No, they're not together anymore. Thank you. Oh, they're not?

SPEAKER_01 28:24

Were they ever married? No. It says his partner. Oh no.

SPEAKER_02 28:26

They weren't married. Oh listen.

SPEAKER_01 28:29

Okay.

unknown 28:29

Yeah.

SPEAKER_02 28:30

You're still hot.

SPEAKER_03 28:31

You're still hot. Listen, bro. I mean you're still hot. You want to read that dictionary?

SPEAKER_02 28:35

We're not judging all that. Who knows?

SPEAKER_00 28:37

I mean, we select them. We sell them. You're from the enjoy. That's it. Shamar Moore. Hot dad of the week. Hot dad of the week. He has how many just which one child. One child. Yeah. Yeah. So he is our hot dad of the week. Shamar Moore.

SPEAKER_03 28:53

Hot dad of the week. Doesn't age. He does not.

SPEAKER_00 28:55

Does not stunning. Yeah. Yes. He has great tattoos too. Yes, does he? Mm-hmm. And he's very good with his fans. I've seen a lot of clips.

SPEAKER_02 29:04

I follow him on IG. Yeah. Yeah. He's very interested. Very, very good.

SPEAKER_01 29:08

I just looked him up and I was like, oh, Mickey follows him. I mean, I will too after this. I got that. I love him.

SPEAKER_00 29:14

He's very, very good with his fans. Yeah. So definitely, definitely a hot couple. Good joys, Britt. So as we end this segment, uh Brittany, thank you so much for being our guest. Thanks, Britain. And you're going to be in all our episodes for the next couple of weeks. So we really thank you for participating. Thank you so much in our segments. Thanks for having me.

SPEAKER_01 29:34

The firefly was very chatty. My light was on the whole time.

SPEAKER_02 29:37

Now she's going to go home and take a nap. Exactly. Exactly. Winding down. That was a lot of extra life there.

SPEAKER_00 29:44

A lot, a lot of it. But thank you. We love you for it.

SPEAKER_03 29:47

And we have people coming.

SPEAKER_00 29:49

Yes. So you know who you are. Coming soon. Come on. Yes.

SPEAKER_03 29:53

We have it scheduled, so yeah, good.

SPEAKER_00 29:54

On the Voice Notes Podcast. Bye. And that's a wrap. Thank you so much for hanging out with us today. If you enjoyed this episode, please share it with someone you know. Make sure to follow us on our Instagram page at the underscore voice notes podcast. And remember, voice notes are just podcasts with zero editing. See you next week.