E32 - On the Job
Published: May 30, 2026
Duration: 40:02
How do you actually get started in the restaurant business? This week, we’re going behind the scenes of the jobs that make restaurants work — from the first kitchen shift to the first night behind the bar, and all the chaos in between.
We start in the kitchen with the big question: is culinary school worth it? Tanner breaks down the pros and cons, how professional kitchens are organized, and what those jobs are really like once service starts. Then we move to the front of house to talk servers, bartenders, barbacks, hosts, and why some of the leas...
We start in the kitchen with the big question: is culinary school worth it? Tanner breaks down the pros and cons, how professional kitchens are organized, and what those jobs are really like once service starts. Then we move to the front of house to talk servers, bartenders, barbacks, hosts, and why some of the leas...