In this episode of FancyBread, Adrian and Ed go deep into beach life, restaurant culture, guest behavior, and the realities of working in hospitality. From Miami Beach stereotypes and tourism overload to rude guests, menu psychology, asking for help, and surviving the weeds, this is an honest, unfiltered conversation about boundaries, professionalism, and why respect still matters on both sides of the table.

0:00 Show Start
0:43 Beach Life in Miami: Who Is It Really For?
2:58 Sandals, Toes, and Restaurant Etiquette
5:29 Why Miami Beach Still Matters for Restaurants
11:02 Tourism, Vibes, and the Slow Death of Neighborhoods
15:05 What Happens If You Lose Your Job?
19:52 Wearing Too Many Hats in Restaurants
21:49 The Biggest Loser at the Table: The A**Hole… or the Person With Them?
25:56 Rude Guests, Bare-Minimum Service, and Boundaries
28:27 How to Stop Problems Before They Snowball
32:53 Ed and PAM's "Cowardly Managers / Restaurants"
39:54 Menus, Fatigue, and Predatory Design
46:16 Tourists, Tipping, and Why Miami Has Service Charges
46:46 The Big Beautiful Bill and the Service Industry
50:14 Asking for Help Isn’t Weak — It’s Professional
54:17 Being in the Weeds: The Motorcycle Epiphany
57:49 Last Words: Please do and Please Don't do
59:15 Adrian's Closer: Standing Your Ground with Guests


A podcast about the restaurant industry.
LIVE recording on Tuesdays (FancyTuesdays)
Episodes out on Fridays (FancyFridays)

Also available on your preferred podcast platform.

Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com

The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience. We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry. Our mission: To educate, entertain, inspire, and connect.

#FancyBreadMiami #restaurantlife #serverlife

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In this episode of FancyBread, Adrian and Ed step away from traditional restaurant talk to explore quality control—checking in with the people you trust—and what it really means to pivot when your work, goals, or mindset stop aligning, touching on burnout, growth ceilings, misaligned values, distorted opinions, misunderstood hospitality rules, how adults actually learn new skills, and why real “manifestation” is less about wishful thinking and more about clear intentions backed by consistent action.

Chapters:
0:00 Ed's Opener
0:23 Show Start + “Quality Control”
1:16 What “Pivoting” really means?
3:06 I’m reaching my end as a server
5:34 Why people pivot?
8:23 “Top of the mountain… now what?”
10:13 Dunning–Kruger + restaurant disappointment rant
14:17 What made them bad (service/food specifics)
20:44 1-3 Tools for a successful pivot
24:57 The baked good argument (chef vision vs guest preference)
29:27 “Customer is always right” (full quote + meaning)
32:24 “We don’t build salads here” + you-build-it-you-bought-it
35:12 How we learn as adults (shorts vs targeted learning)
37:58 Metroidvania learning analogy
40:50 Undercover Boss + large-table “who pays?”
45:34 Manifestation (practical vs woo) + actionable framework
49:39 Adrian's Closer: self-governance + staying the course


A podcast about the restaurant industry.
LIVE recording on Tuesdays (FancyTuesdays)
Episodes out on Fridays (FancyFridays)

Also available on your preferred podcast platform.

Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com

The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience. We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry. Our mission: To educate, entertain, inspire, and connect.

#FancyBreadMiami #restaurantlife #serverlife

Send us a text

In this episode of FancyBread LIVE, we reflect on 2025’s highlights—our final episode of the year! We share heartfelt thanks to guests and listeners, discuss the importance of being liked versus respected at work, and play a fun rating game with different types of diners. Plus, we talk about our favorite restaurants, the ones we lost, and our hopes for the future of dining. A perfect wrap-up with a look ahead to 2026! Share your star rating answers on the comments! 😁

Chapters:
0:00 Final Episode of 2025: 26 Drops, 52 Weeks
1:30 Gratitude Roll Call: Guests, Fans, and the Team
4:32 New Topic: Do You Need to Be Liked at Work?
12:04 How to Be Liked at Work: The Server Playbook
21:14 Restaurant You Found This Year
23:04 Where Fancy Bread Is Going: “Fancy Bread on the Road”
23:50 Restaurant That Closed
27:15 The Middle Is Disappearing: Cheap vs Splurge Dining
29:05 Moment of Silence for the Fallen (Staff + Spots)
29:32 Did You Get Written Up This Year? (Likeable Wins)
30:07 Christmas Miracle: The 13-Week Shutdown That Worked
31:16 Life Goals Reset: Heart vs Logic
32:27 Game Time: Rating Table Types 1–5 Stars
52:46 Last Words: Stop Rewarding Trendy Restaurants
53:59 2026 Rule: Actions Are the Only Truth

A podcast about the restaurant industry.
LIVE recording on Tuesdays (FancyTuesdays)
Episodes out on Fridays (FancyFridays)

Also available on your preferred podcast platform.

Instagram: https://www.instagram.com/fancybreadmiami/
Website: https://www.fancybreadmiami.com
Audio Podcast: https://fancybreadmiami.buzzsprout.com

The FancyBreadMiami Podcast is about a love/hate relationship between two food and beverage mercenaries with over 20 years of combined experience. We talk about the real, raw and sometimes misunderstood aspects of dining and working in the restaurant industry. Our mission: To educate, entertain, inspire, and connect.

#FancyBreadMiami #restaurantlife #serverlife

Send us a text