Laci Mosley on Serving Paul McCartney, 8AM Rosé & Why Mimosas Are a Scam

0:01Late night bites with friends? Already hard to beat. That first too hot bite of fries you couldn't wait for, followed by ice cold Pepsi. Now that hits different. Suddenly, the energy kicks back in. The night goes longer, and the laughs don't stop. Because Pepsi brings out more flavor, more fun, and more of the moment. Food deserves Pepsi. Grab a Pepsi Zero Sugar today. And now I got 10 people coming up to the table to put a dabble of this and a dabble of that and a scratchy of that and a poof poof of flame and then we gotta spin it around and then the lady gonna belly dance and I'm like when can I eat it?

0:39Hi and welcome to Snacks, the show where we look at the crazy food obsessions of your favorite stars. I'm Jo Saltz, the editorial director of Delish. Today we have someone who's an incredible podcaster who knows everything there is to know about scams. She's a comedian and actor, and she also has a crazy history in restaurants. Let's talk to Lacey Mosley. And we'll be right back.

1:09The perfect lunch combo. That first bite of your favorite sub, followed by ice cold Pepsi. Add a couple of friends, and now that's next level. Suddenly, the laughs get louder, the stories keep flowing, and the food tastes better. Because Pepsi brings out more flavor, more fun, and more of the moment. Food deserves Pepsi. Grab a Pepsi Zero Sugar today.

1:36Welcome to Snacks. Thank you. I'm so excited. Yeah, that's your water. It's nice and fresh. Also, Airheads. Airheads or Warheads? Warheads. I haven't seen those since I was in middle school. I mean, how do we feel about a Warhead? I love a Warhead. I love a challenge snack, you know? Do you really? Yeah. Why? It's sour, and you're salivating, and then once you get past that, it's sweet. I don't know. They have a special place in my heart. So you like sour? I do. Tell me what, you said it reminds you of your childhood. What are the candies and treats that you remember that send you back to your childhood?

2:11Warheads definitely send me back. Nerds. Oh, my God. when they used to come in the square package split down the middle yeah two different flavors flavors now we know it's in them and that's heartbreaking i know um because listen nerds gummy clusters had me in a choco i mean i just had one of those nerds ropes oh yeah because see the rope was where it started yeah and then once they roped us in yeah they were like y 'all want some of these clusters so the cluster is just the rope ripped up yes i love it i love it they're so good it's so upsetting why oh and then go ahead tell me more biggest candy that I remember as a child that I can't find anymore there used to be this like red cherry sour um candy that had gum in the middle and my mom was obsessed with them what yeah there were brocks there were brocks yeah yeah which is like definitely in the genre of like old lady I was just gonna say grandma candy Church grandma candy.

3:13Yes, I was going to say that. And so she would have them in the house because she liked them. Yeah. But I liked them too. And it got to a point where she was like, okay, you can't be eating this much candy. And I was like, yeah, yeah, mom, I'll stop. I'll stop for sure. I don't know what psycho kind of child I was, but if I wanted to still have one, I would have one. And then I would eat the wrapper so that she couldn't find it in the trash. Are you kidding me? That's how dedicated I was. Holy moly. Like no evidence. Holy moly. I could probably throw it outside or put it in there and hit it somewhere.

3:49And I was like, no evidence. That is amazing. Yeah, that's my pathology. By the way, that is something that I deal with with my kids where I'm like, I will, like my daughter, I will like find wrappers like in her closet or like under her bed. Like she's definitely like, and I'm not even like in a crazy snack person. Like, like you can't have anything. I don't want her eating candy in her room. But I honestly, I think I'd rather find the wrappers than have been ultimately her be like, mom, I ate a bunch of Starburst wrappers. I'm just like someday. I don't know. Someday they're going to they're going to find like you have all these cherry.

4:24Oh, no, I don't want to know what's happened. I mean, they say we have all these microplastics anyway. I know. There it is. There it is. A hundred percent. That is hilarious. So where did you grow up? I'm from Dallas, Texas. So I say Dallas because then people got out of the general area, but I'm from Frisco, so it's a little north of Dallas. A little north, yeah. Yeah, like the suburbs. Used to just be like tumbleweeds and stuff there. Now there's like malls and the Cowboy Stadium and freeways, and it's a completely different town. Well, also Texas is like totally like buzzing. Everything's happening down there now.

4:55And also a great food scene. I mean, Dallas actually has a really good food scene. Was it like that when you were going up? Like, did you eat well? Yeah, I did. but also like I grew up with like a very large family so a lot of brothers and sisters um yeah but more so like great aunts and uncles oh yeah so my grandmother's house was in Terrell Texas and if you look at the Terrell Wikipedia the two notable people I was born in Terrell it's me and Jamie Foxx oh my god yeah it was real names Eric Fisher and great company to keep right that's perfect amazing but so in Terrell Texas my grandmother had a house and my my whole family owned all this land on this long hill so it was like my grandmother the next door was my aunt ruth and there was my uncle sherman and my aunt charlene and then my aunt betty joe was down the road um i'm forgetting one aunt in the middle there and across the street were our cousins we're like the bay-based kids we like throw firecrackers at um it was just like a very barefoot kind of like country idyllic growing up situation where like all my relatives would live pretty close by but then i lived in the burbs in frisco and then did you guys like all gather for dinners like was it a weekly ritual kind of thing or like nightly or how did you like how how did you guys get together around food so around food it was actually like a holiday so i was born on the fourth of july fourth of july so on my grandmother's side they would always have a family reunion on my birthday so then everyone would be like around this big like pecan tree and like you know everyone had their specialties so we like knew aunt betty joe was gonna bring like the best mac and cheese.

6:26But then, like, my Aunt Ruth, she was blind. So she was just really bringing vibes. That's cool. That's loud. That's a legit bring. She was blind, but sometimes we had our suspicions because we would go outside in her backyard and pick plums off of her tree. And she would, like, come out and yell at us. Stop picking them plums off my tree. We're like, how do you know we're back here? Her senses, probably, like, they were very heightened. She knew the sound of stealing plums. I can see that. People specialize in desserts. You know, it was like everybody kind of came together with their specialty dish.

6:57And best thing that you would eat there. What was it? Best thing you missed the most? I think the thing I missed the most was my Aunt Betty Jo's mac and cheese probably. And then the peach cobbler that we got from my aunt who her name is forgetting me right now. I mean, she's going to, someone's going to be in the comments. Bobbie Jean. Thank God. Bobbie Jean, we got you. Yes. She always had the best desserts. Like what she made, cobbler. Sobblers, pies, and like, you know, these are like real pies. Like we had a real pecan tree. So like we would pick pecans and like make pecan pie from, yeah.

7:29We would make preserves from like the raspberries and blackberries that grew on the bushes and stuff. So like, you know, like real food that was just like plucked out of everywhere. Yeah. Like I can't, it's like the dream. I mean, I grew up in New Jersey. It's like we did not have these things. I mean, we have apple trees. I mean, I actually think people are like surprised at how much green is there. There is, it is the Garden State for a reason, but. Yes, the Garden State. Not the armpit of America. Not the armpit of America. Not the, like, Atlantic City trash state. No, no, no, no, no. Where I live, it's green.

8:03Garden. It's garden. Yes. Okay, it's Garden State. Tell me when you moved to L.A. Or did you go straight from Texas to here? No, I went to, so my dad was so excited. I was supposed to go to the University of Texas. and it's actually pretty hard to get in when you're from Texas. Interesting. Yeah, you have to be in the top 10 % of your class and like, because there's so many people. And it's the one in Austin. Yeah, so many people, foreign, you know, people or people in other states, it's like very competitive. So he was so excited he was going to get to go to some free football games and like I have photos of us like where he's like holding up the UT jersey and everything and at the last minute, the University of Pittsburgh swooped in and gave me a full tuition scholarship.

8:40Wow. And so I already knew I was going to be doing make-em-ups and that I was going to have a very unserious life And so I was like, I don't think I need to saddle that with college debt. It's like, they say it free. I say it where I'll pack my bags. I'm going to go there. University of Pittsburgh is a great school. I loved it. It's a great school. I learned a lot. I have a business degree that I use more often than I thought I would. And I loved going to school at Pitt. It was cold as hell for sure. But I have a lot of great experiences and wonderful friends and memories from it and a great education.

9:07So yeah, I was kind of like in the, that's where I learned about pierogies. I was just going to ask. Let's do a little deep dive of Pittsburgh food. Salad with the French fries on it. What? Yes. What is that? That's in Pittsburgh? That's the thing, yeah. You get your little salad with some French fries on it. Explain this to me. Okay, tell me. So you're hanging out in Pittsburgh, and someone's like, let's get. So there's like a very famous restaurant chain there called Primanti's Brothers. Okay. And so that's where you get like pierogies, or you could get the salad that has the French fries on it, and the fried chicken, and things like that.

9:38So like it's greens. I'm sorry. I know this does not. I'm really digging in on this because, and it doesn't sound like it's brain surgery, but I need to know. Like, it's what? Lettuce, tomatoes, french fries. Yeah. And dressing. Yeah. Is it good? It is good. Okay. And you get to feel less bad, and you did eat a vegetable in there. I mean, potatoes aren't vegetables, but obviously fried. Yes. We're going to have to make this at the Delish Kitchen, like, immediately. I need to understand this entire situation. Continue. So go ahead. What other food do you miss from there? very specific college memory.

10:14There was a man who would just make hot dogs in the middle of the night. And you know, you go out partying, you go to the frat parties or whatever houses. And we used to call it like a liquor blanket because like I didn't drink in high school. And in college, like we kind of picked our moments, but it would be freezing outside. And next thing you know, you're like in the skimpiest outfit you've ever seen from, you know, like the mid 2000s. And you're going to the CEOs and corporate hoes party. Okay. And you get back, everything's closed. And there was always this man who would barbecue hot dogs on the street.

10:51And they would be like$2. And they were so good. They were so good. One time I was drunk and like the guy asked me for my phone number. And I was like, sure. Here you go. Covered in a liquor blanket. Yes. Like, give him your number. Thank you so much. You can definitely have my number, Mr. Hot Dog Man. Oh, my God. Because he would, like, barbecue them, and then he would put this special, like, crack sauce on them that was, like, some kind of barbecue sauce. And, like, it was delicious. And also, obviously, we're inebriated. And, yeah, he texted me the next day, and somehow I found out he had, like, nine kids.

11:23And I was like, how did I get involved in this? But the food, the food got me there. Yeah, obviously, we didn't work out. Sorry, wrong number. Please drop off 20 hot dogs. Right. I know nothing else. But I will tell you, liquor blanket is now my new favorite phrase. I literally have never heard it called that, and I'm going to use it all the time. I don't even drink. I'm just going to use it. Yeah, we would just literally be outside freezing. We're like, we took those shots, though. Yeah, that's the liquor blanket. There's no such thing as a cold hole, so you can't tell people you're cold. You've got to walk around confidently with all the goosebumps just rising from your skin.

11:54Like, I'm not cold. You're cold. There's nothing worse than ruining your Halloween costume with a coat. There's literally nothing worse. That is literally. Or just even shivering. You can't give it away. You can't give away that pride of like, I'm not cold. I made this choice. I stand by it. Oh, that's so good. All right. So then Pittsburgh. So then where do you head from there? So then I went to New York City because I wanted to like cut my teeth in acting. I got very, very lucky that I met a mentor through a church friend who kind of laid out the whole scope of just performing in general. He was like, well, there's certain paths that you can take because no one tells you.

12:36No one tells you how you get into any of these spaces, how the hell you can get in front of a microphone like this. You know what I mean? So I was like, yeah, I don't know. I went down an alley. There was a man. He asked me riddles three. And then now I work in television. It's like, how did you get here? So he was like, well, you can take the traditional school route. You can go to grad school. So you could go to like a Rutgers program or Yale or a Juilliard. And you know, after you finish your training there, like they'll set you up with like showcases where you'll meet agents and representatives who would then, you know, open that kind of gate for you to have auditions and potentially make money off of your career.

13:08He was like, you can also take the standup route. So you can go and do standup places. And there's so many open mics and so many places that you can do that at. You can also do improv. So you can go and enlist, enlist. You can go and - It is enlisting. Let's be honest. Yeah. You set yourself up for the grand Ponzi scheme, which I did. The make them up Ponzi scheme worked out for me. Shout out to UCB, okay? I made them up good I made them up good and you can do that or you know regional theater and then you get your actor's equity card and you start working that way so he kind of just laid out the scope of like here are all the things you can kind of throw at the wall and see what sticks yeah so that's what I did in New York I was only there for two years before I realized I was not a New Yorker yeah that's pretty intense where part of New York did you live in um I lived in Brooklyn um they call it Bedwick now yes but when I lived there was called Best Eye Door Die yeah um yeah but good food You were surrounded by good food.

14:01Great food. Lots of local bodegas. And also great bodegas that have fresh fruit. You could go buy an aloe leaf at my bodega. We were just talking about this. My last guest was just talking about produce. The last place on the planet to have just produce stores. And the best stuff ever. The best stuff ever. What do you miss from New York? So from New York, I mean, this is so cliche, but I'm going to say a slice. because like any hour you could probably go to some unnamed pizzeria joint and get a really good slice yeah um and here it's gonna cost you like 40 bucks and you're gonna have to wait 30 minutes and yep it's probably gonna be soggy um they're gonna try they're gonna try to make it like new york but they can't do it they can't get that crisp on the bottom that's just right like it's just they always say it's like in the water which i'm not sure is real they say that about the bagels too like there's something about the water that makes the new york bagels better yeah but i don't know if I'm buying it I just don't think it's you think so and I also do miss being in what I would call one of the um creative epicenters of food like culture food trends yeah yeah yeah so like I'll see certain food trends come to LA and in hiring restaurants that I had been seeing in New York for years yes you know what I mean 100 % like remember when the girls could not stop with the shishito pepper the shishito peppers were absolutely everywhere well now it's like tin fish like everybody's eating like sardines and it up but that has been a thing that's people have been doing but being in new york i was always like right there front and center for like whatever was hot and new and trendy and i do consider myself a foodie mostly because like i before i started acting and performing and podcasting and writing and everything professionally like i worked in restaurants oh yeah really what were you doing there so i was either serving or bartending okay and i was just like if i'm gonna work in a restaurant and i have this college degree like i'm gonna work in the fanciest place that i can possibly find totally so that i can like milk every dime out of everyone who walks was that in new york in new york and la when i first got to la um so in new york i worked at this um how i moved to la and saved enough money to move here was um i worked at this pop-up in the hamptons called mobis oh and it was in east hampton and it would pop up for the season just for the social season right of course and the bussers and wait would like live on the property because they didn't make enough to like afford to be able to rent a place in the right totally but the servers did so we you know I would serve and I would bartend there but it's where I learned a lot about food palates food pairings and things like that who was the chef um his name is Gary okay I can't remember his last and was it like very scene-y?

16:46Oh, Robert Downey Jr., Glanders Paltrow, you name it. Yeah, like who's the most famous person you served? Paul McCartney. Oh. And I was his regular server. He would call and ask for me. So if I wasn't working, he'd be like, hey, I'm coming in today. Can Lacey be working? And so I would come in. And I knew all his wife's food allergies of the family. And we were like a place that was like a prefix menu, which if anyone doesn't know what that means, it's just a set menu. so we don't do alterations we don't do changes we don't do substitutions I once I'll server get a pot thrown at his head because because he tried to put in a substitution I thought you meant like like like a star through a pot at somebody's oh no no our chef straight there got it chef yes he dodged it yeah yeah a hundred percent but so you know like she liked this eggplant dish that we could come up with like for her his wife and things like that sometimes he would come in and he would bring Bono and he would bring like Bon Jovi and I remember one time when he brought Bono I texted my mom in the corner I was like this she was like oh my god I can't believe they're all sitting at the same table and I was like yeah they're really sweet I was like but the only thing that just keeps coming to my head is like can I ask Bono like how do I get this album off of my iPhone um he has to know like he has to be the one who knows and like I would drive to the Hampton so sometimes it would come on the playlist and eventually I just came and I was like every breaking way the fact that you even know one of the songs is like mind-blowing are you kidding me take me I had it on my phone for years and I never listened to one and honestly this is God's honest truth I am a YouTube fan like I have seen them in concert multiple times and I was still pissed and I didn't listen to the album I absolutely cannot believe you just reference you just let it wash right over you all right I love that wait but I want to get back I just I could get can't get enough of this okay so you made special things for Paul McCartney's wife which is so nice so but then you couldn't really make crazy I was gonna say like what's the craziest order that you you took from a celebrity but like if you're doing prefix that's not really a thing yeah but we would just like find like eggplant like she liked eggplant there's certain things that she could eat so we would do that um one interesting thing was like on this property um there was also like a big garden outside so people would go outside they had these lifeguard towers they would go out and drink rosé like during the day it was more family friendly at night it was more you know people was doing what they was doing yeah they were jamming they were hampsing sometimes those things converged and that was not good like we we had a little kid run up to us one during the day and she was like mommy look what I found it was a little cocaine baggy oh okay welcome to the Hamptons honey yeah but they also had like a full come like garden out there so there was these berries and sometimes our chef would just add different things to the prefix menu it was always changing living menu and he had a service out there in our like smocks and stuff like picking these berries he was like I'm gonna do a new dessert tonight and so we were like picking these berries off of it and i was like am i a slave how did you get to why am i picking fruit where did i get out here um but the dessert was delicious um fresh berries yeah he make a great crab pizza like like with crab and corn and like cubanelle i'd never heard of that before so i tried a lot of different dishes that i had never had um we made a lot of really great cocktails everything was super fresh.

20:18I've juiced more ginger than anybody can ever imagine. I mean, like, what's, what is your favorite cocktail now that you're like from a bartender? Oh gosh, that's really, you know, what's weird? It might be like a really, really fresh dark and stormy, like real fresh, fresh ginger, like with like a Kraken, like rum, like something, you know, and a lot of ice or a crushed ice or a caprinha. I love, I love cachaça. I love it. It's just, it's simple. So good. It's so refreshing. Fresh. 100%. Not too sweet. I think it is absolutely a caprinha. That would be my favorite. That's hard to find a good one.

20:54It is. All right. So and we get this question all the time and people on Delish go crazy for it. So I have to ask as a bartender, what is the most annoying drink that somebody can order? Singapore Sling. Really? Yeah. And it's very rare. It's only at certain bars that they'll even like think to ask. Yeah. It's just like a ton of ingredients. And if you're short like me it's also a physical task because it's like okay you need cherry herring how often do we use that oh it's up there hold on let me get my spider-man on all right wait what's in a singapore singapore slang tell me oh let's see if i can remember um usually bombay gin cherry herring um pineapple uh soda water i'm making you go i'm making you dig deep on this aren't i bitters somebody correct me if I'm wrong can someone pull it up I can tell she's sappy-tappy-tapping over there I can tell there's hella ingredients but I love that you're like I have to get on the ladder like you're like god damn it

22:02Benedictine yes what is Benedictine it's kind of like a bitters-ish type flavor what continue Yeah, but it's a cordial. What else is in there? It's not a star, but it's a cordial. Orange liqueur, pineapple juice, lime juice, grenadine, bitter, club soda, and a female thing garnished. So like basically like eight. Yeah. Yeah, that's annoying. And I used to work at a place where it was like on the menu. So if people were, I was like, yes, for sure. One moment. No, thank you. And then, okay, wait, what is the most annoying drink that someone orders in the Hamptons? Like, not, like, hard to make, but just, like, eye roll, like, cheese ball, like, Hamptons drink.

22:47Huh. I'm, like, I'm always, like, we don't judge here. Probably, like, a penicillin. What even is that? That one's going to take a second for me to remember. But it's just, like, the kind of thing that knocks you out. Yeah, I'm just, like, okay, I'll make it, you know. But at the same time, I do appreciate people who, like, enjoy a nice cocktail. Yeah, of course. You know what I mean? And like, if we're the type of establishment who does that sort of thing, then I'm fully for it. If you want to come in and get a vodka soda, like, yeah, buddy. But at the same time, if you want a nice cocktail, I'm not against that either.

23:17Because I think that if, before we teeter into alcoholism, like, if you just enjoy like a nice entertaining drink. Yeah. And I'm like, yeah, I get that. You know what I mean? So I'm not, I don't have an attitude. It's just like in my head internally. I'm like, all righty. And then, but I'm going to do it for you.

23:35Laci Mosley:Of course. And I remember when the season ended and I was about to move to LA, Paul pulled me aside. He always tips very well. And he was like, you know, Lacey, you're really going to rise up amongst the service. Like you're a really great server. And I was like, Paul, I don't want to be no damn server for the rest of my life. But thank you. But thank you. Also, probably wasn't a great server. I'm a personality hire, like for sure. Would I forget your order? Absolutely. And would I come back to your table and pretend that the kitchen didn't bring it? For sure. When I moved to LA, I started working at this restaurant called Roku.

24:12Okay. And it's in the same place that Hamburger Mary's used to be. They call the restaurant actually where it's located Cursed. It's no longer Roku. Now it is Lavo, the Lavo, like the Vegas restaurants. Oh, yeah, yeah, yeah. But it's just like a really big space. It's kind of awkward. we were doing teppanyaki and we were also serving like Japanese sushi and you know Japanese whiskey all the things and that's where I really got like a deep education and kind of like Japanese food and it became one of my favorite types of food. Do you cook it at home? I don't cook it at home I do order it to my home.

24:47That's that counts? Yes. I like that. That's perfect. Yeah but then it's like you know you learn all the names of like you know like tacos, octopus or like Ica, squid, or, you know, I really like, I love kinmadai, which is golden eye snapper. It's like light and buttery. And I just like, it was like a little black seed salt or maybe use a koshu. But like, I really got an affinity for those things. And also for food pairings, I started to learn how to profile people. So like, obviously the people like, we have a drink that's like$300 a drink, like, you know, so it's, the clientele is like a little higher end.

25:17And I learned how to profile people. So it's like, if you tend to drink heavier drinks, or if you're not using a lot of mixers then I know that I'm gonna bring you more sweet and savory things because like salt is something that you're gonna be craving with this alcohol that you consume and things like that so you could just learn how people operated and then I could sell to them easier like what I knew that they would like we had people we called sauce people who weren't really kind of purists yeah so I like a raw fish like give me the fish I need um but some people you know they want to had a mayo they want to have their you know ponzus and all the things like drenching it right sauce people I knew what kind of alcohol to serve a sauce person as well they probably like a drink that's a little sweeter a little more fruity they don't mind sugar in the drink because they're sauce people that's so fantastic I mean that's so interesting to me though too and also I'm sure you guys have LA is known for its incredible Japanese food I feel like you know the whole west coast You guys just are so lucky to be honestly so close in proximity to Japan, like, you know, in contrast to New York, obviously.

26:20So I'm sure you have like chefs who really know what they're doing and you probably learn from the best. Yes. I also have to say, too, and this is something my kids, this is not the same at all, but my kids work, my two sons have worked. One used to work and one currently works at an ice cream shop in our town. Not at all the same. but what I will say is the service industry does something to your personality like you having to interface with humans of all kinds having to put on a good face and to like really show your personality like I'm sure that is the reason I mean other than you're naturally talented but like is the reason why you are so good at talking and just like having those conversations because you had to do that right I mean don't you I mean you must have like cut your teeth with not being shy like through all of that service work that you did I mean do you feel like it did it helped I was never quite shy um I can't imagine you know I can't imagine when I'm on I'm on for sure and then other times I can be someone who likes to relegate to themselves to recharge yeah because like someone told me this once but like imagine like an introvert and an extrovert where like Like each day an introvert wakes up with 10 coins.

27:35And each time they have an interaction with someone, they give away a coin. An extrovert wakes up with five coins. And each time they have an interaction, they gain a coin. And so it's like, yeah, I'm up there in the beginning. But then it's like if I've talked to so many people today, I'm like, oh, Lord, I need to be at home watching Bob's Burgers alone for a little bit to recharge. Amen. So shout out to Bob's Burgers. Yes. If you're not in therapy, I say you at least should be watching Bob's Burgers. They help the people of it. Yes. Yes. Absolutely. But I will say that through serving and exactly what you were saying, I did grow a higher tolerance for different types of people.

28:09And also how to mediate people's frustrations. I think a lot of times, a lot of people in our country especially struggle with emotional regulation. And so the mildest inconvenience can become the biggest problem and how to kind of walk them back down and assuage that issue without escalating it. I definitely learned a lot of that waiting tables. Also learned how to make fun of myself. One time I leaned over a lit candle and my hair caught on fire. And you know, I was just like, oh my gosh. Whole restaurant smelled like burnt hair, Chad. And I was like, so my tip gonna be good, y 'all. And they're like, yeah, we're gonna be a good tip.

28:49And I was like, thank you. But it wasn't like hooting and hollering. It was just like, ooh, I'm gonna fire y 'all a little bit. That's how hard I work for y 'all. I'll catch fire for y 'all. Okay, I'm gonna go get your drinks now. You know, like just inserting some humor definitely helps. But I wasn't the strongest at that. I will say like, one time we had a meeting, I was called a mercenary because I would target people. And there was like five of us. And there's like a type of beef called A5 Wagyu, which is like the best Wagyu beef that you can get. We started calling ourselves A5. There was five of us and we sold the most Wagyu.

29:22We sold the most expensive drinks. We sold the most expensive anything. We would clock you down to your shoes. And we'll be right back. The perfect lunch combo. That first bite of your favorite sub, followed by ice cold Pepsi. Add a couple of friends, and now that's next level. Suddenly, the laughs get louder, the stories keep flowing, and the food tastes better. Because Pepsi brings out more flavor, more fun, and more of the moment. Food deserves Pepsi. Grab a Pepsi Zero Sugar today.

30:21take it to whatever temperature that you like because it comes out on a rock that is already heated. So whatever you prefer, however much marbling you like, but it's a once in a lifetime experience and it's not offered many places and our chef does it in house. We actually bring a full cow in and we dissect it. So it's also extremely fresh and not frozen and it's made here. So you should try the experience while you're here. How much is it? 300 started for three houses you would have me though you would have me that's it you're like that's legit i've got a red wine with the perfect acidity to pair it with for you are you a fan of like a portland like a like a like i love a pinot noir from portland or you know like we can't really get into it this paul was right you were you're the you're the king of the servers i gotta be honest it's true wait so tell me so continue I interrupted you because I needed to know how you sell it so you called you you guys called yourselves a five a five and um we would have staff meetings where we would have to come in on like a Saturday because it was like a like a highfalutin restaurant but the thing about it that made us not annoyed with this was that we would come in we would get to taste every new wine every new cocktail and we would also get to taste every new dish so I've had the gamut of everything no matter the price so that we would be able to sell it better you know what I mean there's certain things that we're told not to say like melts in your mouth or whatever oh my god melts in your mouth I'm really glad you said that because my delish team knows that is literally one of my band phrases melts in your mouth and finger licking oh yeah because what does that mean disgusting what does that mean mouths mouth watering you're not allowed to say mouth watering disgusting i can't like oh yeah juicy mouth your mouth is going to be so like wet mouth is disgusting to me and like any this is gonna get your mouth real wet like why are you saying this to me i can't i can't i want to die oh my god oh my god so amazing so they like right out of your mouth horrible horrible that's all i can think of thank you i'm just like so happy i really am glad my team will have to listen to this they have to listen to it because they're my team.

32:36Yes, team. Yeah, you better listen. But also, I'm thank you for saying that because you're literally the only person who has ever backed me up on this. Oh, no, I'm fully on the same page. Like mouthfeel. Then how do you get to start hosting this podcast? You host a podcast called Scam Goddess. Tell me how the concept came to you and like how it all came to be. So Scam Goddess is a bit of a scam in itself. I had pitched around a podcast format to some studios that was just basically about current events and comedy and at the time the market was so saturated with those types of shows that they were like well we've kind of already met that like you know if you have any other ideas so then I knew that true crime at the time was really exploding and I was seeing you know like my favorite murder like all of these different shows come out that kind of have a different skew on true crime yeah but I always kind of and this is no shade to those shows I love those shows I've had a lot of them on my podcast myself But I couldn't find much humor and joy in talking about a real life person, like a nice white lady who got murdered on her jog home.