Customers expect more from restaurants than ever before, but is what they want reasonable, or even realistic? In a business that draws people pleasers, why can’t chef-owners always give the people what they want? This week Jimmy and Andrew bat around both sides of hot-button topics including reservations, food allergies, pricing, tipping, and others that have created an unfortunate gap between restaurants and the people they serve.

Screen Shot 2017-03-30 at 10.47.48 AM