In this episode, we kick off by pulling back the curtain on restaurant technology and cinematic sequels. Sean breaks down the "infuriating" experience of launching the Toast POS system, detailing the hidden "a la carte" costs—from QuickBooks integration to Google review plugins—that make a powerful system feel like a subscription trap.

Then, we dive into a $1.29 Goodwill find: Still Waiting..., the 2009 sequel to the cult classic Waiting.... We discuss whether it captures the true stress of the industry or if it's just a "boner jam" overloaded with outdated sex jokes. Finally, we put our palates to the test with a blind lemon pepper "cutting," including a homemade recipe generated by Gemini AI that didn't quite hit the mark.

00:00 Intro

01:15 Toast POS Launch: Installing hardware until 5 AM

02:45 The Subscription Nightmare: Breaking down Toast's a la carte fees

14:35 Movie Review: Still Waiting, the 1.29 Goodwill sequel

42:10 The Great Lemon Pepper Blind Tasting begins

1:05:40 Testing the AI Recipe: Why Gemini lemon pepper failed

The Best Kitchen Shoes: Snibbs Our favorite shoes for those 12-hour shifts. Use our link to get $20 off your first pair: https://www.snibbs.co/wefeedthem (Disclosure: Using our link helps support the show with a small commission at no extra cost to you.)

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If you or someone you love is struggling with addiction, help is available—please consider reaching out to a trusted professional or a local support resource. SAMHSA’s National Helpline 📞 1-800-662-HELP (4357) 🌐 findtreatment.gov "Today was one of those days where I don't even know why I'm doing this."

We’ve all been there. Between a "Fryer of Death" that won't stop beeping, CO2 leaks, and the "Golden Handcuffs" of a business loan, sometimes the industry feels like a trap. In this episode, we vent about the morning from hell before diving into the first-ever round of The Chopping Block.

We’re ranking the world’s most iconic cocktails in a tournament-style bracket to find out what stays on the menu and what gets cut. From the "Lemon Drop" debate to the Espresso Martini craze, we’re killing darlings and settling the score.

Finally, we get real about survival. We discuss the "80% Rule" of high kitchens, the shift toward medicinal cannabis (Schedule III), and the internal battle of "Selective Sobriety"—trying to find that thin line where you can finally feel right and act right.

Inside the Episode:

00:00 – The Morning from Hell: Mechanical Failures & Burnout

12:45 – Tangentially Managed: Dealing with Ego and Incompetent Bosses

28:30 – THE CHOPPING BLOCK: Ranking the Classics (Round 1)

45:15 – The Martini Identity Crisis: Shaken, Stirred, or Thrown Away?

01:05:20 – Selective Sobriety: The 80% Rule in the Kitchen

01:25:00 – Feel Right, Act Right: A Journey Through Industry Addiction

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In this episode of We Feed Them, Sean Collins and Steven Barry sit down with chef Justin Williamson to pull back the curtain on the grit, the grind, and the unexpected healing power of the professional kitchen. Justin shares his journey from the high-stakes world of fine dining to his current role in a bakery, exploring why he finally chose to trade 12-hour "flame and fire" shifts for a better work-life balance.

• The Fine Dining Burnout: Justin opens up about the mental struggle of working 11 AM to 11 PM shifts and the isolation of being "awake when no one else is".

• The Kitchen as a Sanctuary: A deep dive into why "ragtag" and "broken" people often find a sense of belonging in the windowless, high-heat environment of a restaurant.

• Engineering to the Line: Why Justin walked away from a computer science degree to find his passion in the "pirate crew" culture of hospitality.

• Life After the Line: What it’s like to finally have Sundays off, reclaim "adult" milestones like mowing the lawn, and the reality of what chefs actually eat at home (hint: it’s mostly frozen pizza).

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"Every sweat ring tells a story."

In this episode, Sean and Steve dive deep into the messy, high-pressure world of "Kitchen Beef." From early-career bullying and ego trips to the evolution of mutual respect behind the line, the guys get real about how the culture of the kitchen shapes—and sometimes breaks—the people in it.

Inside the Episode:

• The Aldi Haul: Testing out $17 worth of snacks

• The Tall Hat Pecking Order: The ridiculous history of the Chef’s Hat and the hazing rituals of the "New Guy" hat.

• Hygiene & Heat: A raw (and slightly awkward) look at staying clean during a 110-degree summer double-shift.

• The Evolution of Beef: Stories of old grudges, throwing pans, and finally growing up enough to respect the person next to you.

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Website: wefeedthem.com

Aldi snack test and budget hauls. Cyberpunk 2077 and gaming after work. Why video game kitchens look too clean. The history and hierarchy of the tall chef hat. Surviving the heat and hygiene of a 110-degree kitchen. Why kitchen beef starts over things like unstocked cheese. Transitioning from a punk dishwasher to a professional cook.

Merry Christmas from the "We Feed Them" kitchen! In our first ever holiday special, Sean and Steve are joined by Seans longtime mentor: Executive Chef Jamie Amador (aka Don Jaime). This isn't your average "silent night" we’re diving deep into 40 years of kitchen grit, from the legendary Bonnie Dune to the "Verbal Fire" of high-volume steakhouses.

In this episode, we cover:

• The Finger Flap Incident: Jamie recounts a gruesome meat-slicer injury on the final day of a cross-country move to Tucson.

• Don’t Bite the Cook: The "Red Flag" story of a KFC coworker who took "drumstick" too literally.

• Lightning in a Bottle: Why "handfuls and pinches" are the enemy of notoriety, and why Jamie preaches keeping a meticulous kitchen journal.

• Factory Floor Horrors: Steve and Jamie compare notes on food manufacturing, from 55 gallon drums of mayo to the mindless soul sucking of professional donut flipping.

• The Christmas Prototype: We taste-test Jamie’s latest creation a Beet & Chili Crisp Deviled Egg, and discuss the science of the "endorphin rush."

Whether you’re in your Christmas pajamas or grinding out a double on the line, this episode is a masterclass in staying consistent when the weeds get high.

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Merry Christmas, Happy Hanukkah, and keep feeding them.

What happens when your passion for the kitchen runs headfirst into a bad boss and unfair pay? We're diving into the history of being undervalued in the food industry.

Hosts Steve and Sean discuss:

• The Zero-Dollar Promotion: Sean's infuriating story of being offered a kitchen manager title —with zero change in his salary—and his decision to walk out.

• The Steak n' Shake Midnight Escape: The legendary moment Steve quit a late shift that had him feeling like a "dork in a bow tie."

• The Pay Question: We talk about what a serious cook, fresh out of school, is really worth today and the psychological shift that comes with receiving your first real raise.

FINAL FOCUS: We examine the serious ethical questions about where our food comes from, diving into the hidden truth behind forced labor and slave conditions in the Chinese fishing fleets—a vital conversation about what we support with our dollar.

• Service Industry Nightmares

• Restaurant Worker Exploitation

• Unfair Pay in Hospitality

• Chef Salary Negotiation

• Kitchen Management Challenges

• Forced Labor in Seafood

• Chinese Fishing Industry Ethics

• Steak and Shake Walkout

• Podcast on Food Industry

• Chef Life Real Talk

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Hosts Steve Barry and Sean Collins kick off their podcast with a deep dive into the moments that truly test the spirit of the hospitality industry.

In this explosive debut, they recount their most challenging days on the job: From dealing with a key line cook's unexpected delay that caused critical stress during a massive catering rush, to a city-wide power outage that wiped out a full restaurant's worth of digital tickets.

Sean also shares his teenage experience working solo on the line for a busy Valentine's Day, while Steve recounts the sheer exhaustion of pulling 48-hour shifts at a country club, culminating in a disastrous, high-stakes moment with a gluten-free wedding client.

This episode explores the immense managerial stress, the high financial cost of kitchen errors (like leaving the walk-in door open), and how surviving those chaotic shifts molds a career in the restaurant business.

Topics Covered: Kitchen Management, Extreme Stress, Restaurant Business, Supply Chain, Catering, POS Systems, 48-Hour Shifts, Walk-In Errors, Close-to-Open, Mother's Day Rush, Food Accommodation.