On the Job

On the Job

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 least celebrated jobs are often the ones holding the whole place together. From there, we get into the owner’s side of the business: raising money for a bar, figuring out staffing, and the uncomfortable question of how — or whether — you’re going to pay yourself. Plus, Short Order Cooking is back with last meals, famous musicians, and Jerry putting Tanner’s mind-reading abilities to the test. The Amuse Booze this week is a Bourbon Sidecar. Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com.  Follow on Instagram: Flavorphiles: https://www.instagram.com/flavorphilespod/ Tanner: https://www.instagram.com/tagaragar/ Follow on Tik Tok: https://www.tiktok.com/@flavorphiles All episodes produced and owned by Tanner Agar. All rights reserved.

The Ick: Restaurant Habits That Make You Undateable

This week on Flavorphiles, Tanner and Jerry are making The Ick List — the restaurant habits that instantly make someone less attractive. A dinner date is not just about dinner. It is a test of manners, taste, generosity, patience, curiosity, and whether you can treat a server like a human being. From filming every dish to saying “I know the owner,” we’re breaking down the food behaviors that ruin the vibe. Then relationship expert and sexologist Shan Boodram joins the show to talk about dating performance, spicy food, and why people pretend to like things they don’t. After that, Tanner lays out the green flags: how to order well, share well, handle problems gracefully, and be the kind of person people actually want to sit across from. Finally, we head to the internet for food-centered dating hot takes involving shellfish allergies, chicken fingers at fancy restaurants, stolen fries, and whether an expensive restaurant is too much for a first date. Amuse Booze: Adios MFer — a drink that is absolutely unhinged to order at the start of a date, but maybe exactly right once the night has earned it. Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com.  Follow on Instagram: Flavorphiles: https://www.instagram.com/flavorphilespod/ Tanner: https://www.instagram.com/tagaragar/ Follow on Tik Tok: https://www.tiktok.com/@flavorphiles All episodes produced and owned by Tanner Agar. All rights reserved.

Hot Dogs: The Rules, The Rituals, The Glory

This week on Flavorphiles, we’re giving hot dogs the serious culinary examination they obviously deserve. Tanner and Jerry start with a Hot Dog Martini — made with “dirty hot dog water” gin, mustard oil, pickle oil, and a poppy seed/celery salt rim — before breaking down what actually makes a great dog: the meat, the snap, the bun, the toppings, and why ketchup may be the enemy. Then Eric Mittenthal, President of the National Hot Dog & Sausage Council, joins the show to walk us through the official hot dog etiquette guide. After that, competitive eater Katie Prettyman takes us behind the scenes of the Nathan’s Hot Dog Eating Contest, from training and stage pressure to how someone even gets started in competitive eating. Finally, we travel the world through hot dogs — from Chicago and Sonora to Iceland, Japan, and beyond — and declare the one we think deserves the crown. Hopefully it inspires your next cookout. Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com.  Follow on Instagram: Flavorphiles: https://www.instagram.com/flavorphilespod/ Tanner: https://www.instagram.com/tagaragar/ Follow on Tik Tok: https://www.tiktok.com/@flavorphiles All episodes produced and owned by Tanner Agar. All rights reserved.

How to Win at Restaurants

A great night out does not happen by accident. This week on Flavorphiles, Tanner and Jerry break down how to get the most out of every restaurant experience—from choosing the right place to ordering like someone who knows what they’re doing. We start with the Amuse Booze: amaro, the bittersweet Italian liqueur you should probably be drinking at the end of dinner. Then, Tanner shares how to spot a great restaurant before you book, including what menus can tell you, why some reviews are useless, and the social media trick that helps reveal what a place is reallay like. Next, we get into the art of ordering well, especially when you’re the person responsible for the whole table. Tanner explains how to build a balanced meal, avoid ordering chaos, and make sure everyone gets the best possible experience. Then it’s time for restaurant pet peeves: the things guests do all the time that make restaurants quietly lose their minds. Yes, unfortunately, this includes people pooping on the floor. Finally, we close with how to become the kind of guest restaurants actually want to take care of—the one who gets better service, hard-to-get reservations, the occasional freebie, and maybe even a little extra love from the staff. This is the insider’s guide to dining out better, ordering smarter, and never being “that table. Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com.  Follow on Instagram: Flavorphiles: https://www.instagram.com/flavorphilespod/ Tanner: https://www.instagram.com/tagaragar/ Follow on Tik Tok: https://www.tiktok.com/@flavorphiles All episodes produced and owned by Tanner Agar. All rights reserved.

Luxury Begins in the Dirt

Before it’s plated, paired, or priced—luxury starts in the dirt. In this episode, we follow the path from soil to status. Tanner and Jerry begin by unpacking the reality of “farm to table,” where menus are shaped by weather, relationships, and a level of unpredictability most diners never see. Then, we hear from the people who live that reality every day. The owner of Altima Caviar shares the decades-long process behind producing world-class caviar, while Henry of Pelham Family Estate Winery offers a reminder that winemaking is still farming—no matter how refined the final product. To finish, listeners call in with foods they think are overrated, and Tanner & Jerry give some of their own, like lobster.  Amuse Booze: Calvados Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com.  Follow on Instagram: Flavorphiles: https://www.instagram.com/flavorphilespod/ Tanner: https://www.instagram.com/tagaragar/ Follow on Tik Tok: https://www.tiktok.com/@flavorphiles All episodes produced and owned by Tanner Agar. All rights reserved.