anthony: 20, 30 years ago waiting was a profession. mario: yeah, yeah. oh, yeah. anthony: everybody learned certain skills. if, uh, you need to take bone out of fish, serve the fish at the tableside. mario: i make everything. anthony: right. so, steak flambé. mario: yeah. anthony: no problem. mario: no problem, no. anthony: right. crepe suzette? mario: crepe, crepe suzette, of course. every these things i do it, yeah. anthony: all of this, of couse. mario: yeah, yeah. i know about it. anthony: fold the napkins and mario: yeah, yeah. all that, yeah. i remember when they started in, in the dining room it was five captains, six waiters, five assistant waiters, sommelier, assistant sommelier, it was quite different. nowadays it s more simple. all come in dish, they put them in, yeah. anthony: right. in france no more. you don t see it. mario: no more, no? anthony: no. in the michelin restaurants you don t see it. mario: nowadays the people are more
i remember when i was 18 years old i was a in a restaurant working, comes in a man with his wife and say, ah, how are you dr. rodriguez. always, the, you go to the nightclub? anthony: ooh. mario: shit. that man wanted to kill me. anthony: right. big problem now. mario: no, of course. no, never must, never must say these things. anthony: if you re a cheap tipper, by the way, or rude to your server, you are dead to me. you are lower than whale feces. anthony: 20, 30 years ago waiting was a profession. mario: yeah, yeah. oh, yeah. anthony: everybody learned certain skills. if, uh, you need to take bone out of fish, serve the fish at the tableside. mario: i make everything. anthony: right. so, steak flambé. mario: yeah. anthony: no problem. mario: no problem, no. anthony: right. crepe suzette? mario: crepe, crepe suzette, of course. every these things i do it, yeah. anthony: all of this, of couse. mario: yeah, yeah. i know about it. anthony: fold th
anthony: 20, 30 years ago waiting was a profession. mario: yeah, yeah. oh, yeah. anthony: everybody learned certain skills. if, uh, you need to take bone out of fish, serve the fish at the tableside. mario: i make everything. anthony: right. so, steak flambé. mario: yeah. anthony: no problem. mario: no problem, no. anthony: right. crepe suzette? mario: crepe, crepe suzette, of course. every these things i do it, yeah. anthony: all of this, of couse. mario: yeah, yeah. i know about it. anthony: fold the napkins and mario: yeah, yeah. all that, yeah. mario: i remember when they started in, in the dining room it was five captains, six waiters, five assistant waiters, sommelier, assistant sommelier, it was quite different. nowadays it s more simple. all come in dish, they put them in, yeah. anthony: right. in france no more. you don t see it. mario: no more, no? anthony: no. in the michelin restaurants you don t see it. mario: nowadays the people
you are lower than whale feces. 20, 30 years ago waiting was a profession. mario: yeah, yeah. oh, yeah. anthony: everybody learned certain skills. if, uh, you need to take bone out of fish, serve the fish at the tableside mario: i make everything. anthony: right. so, steak flambé. mario: yeah. anthony: no problem. mario: no problem, no. anthony: right. crepe suzette? mario: crepe, crepe suzette, of course. every these things i do it, yeah. anthony: all of this, of course. mario: yeah, yeah. i know about it. anthony: fold the napkins and mario: yeah, yeah. all that, yeah. mario: i remember when they started in the dining room it was five captains, six waiters, five assistant waiters, sommelier, assistant sommelier, it was quite different. nowadays it s more simple. all come in dish, they put them in, yeah. anthony: right. in france no more. you don t see it. mario: no more, no? anthony: no. in the michelin restaurants you don t see it. mario: now
anthony: 20, 30 years ago waiting was a profession. mario: yeah, yeah. oh, yeah. anthony: everybody learned certain skills. if, uh, you need to take bone out of fish, serve the fish at the tableside. mario: i make everything. anthony: right. so, steak flambé. mario: yeah. anthony: no problem. mario: no problem, no. anthony: right. crepe suzette? mario: crepe, crepe suzette, of course. every these things i do it, yeah. anthony: all of this, of couse. mario: yeah, yeah. i know about it. anthony: fold the napkins and mario: yeah, yeah. all that, yeah. mario: i remember when they started in, in the dining room it was five captains, six waiters, five assistant waiters, sommelier, assistant sommelier, it was quite different. nowadays it s more simple. all come in dish, they put them in, yeah. anthony: right. in france no more. you don t see it. mario: no more, no? anthony: no. in the michelin restaurants you don t see it. mario: nowadays the people