Podcast
Triple Sat
Hosted by Jen Wilt, Jess Nathan, and Kathy Callahan · ENGLISH
Join us on our tasty journey as three restaurant industry veterans dish out insights, laughs, and heartwarming tales from the hospitality world! From serving up scrumptious meals to crafting unforgettable dining experiences, we're here to share our secrets to making customers happy, one delicious bite at a time. Welcome to Triple Sat, where fun and fabulous service collide!
39episodes
Episodes
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Triple Sat Chats with Kathy McDonald "Mac" from Celebrate Wellness
Sep 2300:26:54Tap to summarizeIn this episode, we welcome Kathy McDonald from Celebrate Wellness, an organization dedicated to helping those in the hospitality industry take care of their mental health. Let's be honest - our industry runs on caffeine, chaos, and the occasional meltdown, and Kathy is here to remind us that recharging ourselves is just as important as serving others. We talk about finding help to manage stress and find balance because taking care of yourself isn't selfish, it's essential.
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Shoulder Season
Sep 900:24:38Tap to summarizeIn this episode, we dive into the magic of the shoulder season at the beach - when the tourists finally pack up their coolers, the traffic disappears at least during the week, and the ocean feels like it belongs to us again. It's festival time, wedding season, and the perfect moment to enjoy a quiet weekday stroll on an almost empty shoreline. Join us as we talk about the joys and challenges of living in a beach town after the summer rush fades.
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Alfresco Dining
Aug 2600:26:33Tap to summarizeSummer at the beach means sunshine, salty air, cold drinks, and of course... dining alfresco. Nothing says "vacation mode" like eating outside - until the flies arrive and remind you they , too, came for the seafood special. In this episode, we dig into the joys and the buzzkills of open air dining at the beach, from the picture perfect sunsets to the less than perfect winged freeloaders who won't leave your fries alone. Pull up a chair, swat away a fly or two, and join us for some breezy summer hospitality talk.
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Triple Sat Chats with Dru Tevis of Brulé
Aug 12, 202500:32:25Tap to summarizeThis week, we welcome the sugar sorcerer himself - the winner of the Food Network's Season Nine Holiday Baking Championship, Pastry Chef Dru Tevis from Brulé. From cakes to delicate tarts, to bruléed perfection, Dru shares the sweet (and not so sweet) realities of life in the pastry lane. We talk inspiration, precision, and the pressure of plating edible art. Warning: listening may cause intense dessert cravings!
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August at the Beach
Jul 29, 202500:25:49Tap to summarizeIt's August at the beach, which means the tourists are hot, hangry, somehow more extra than ever. In this episode, we dive into the annual madness that is serving August visitors. Join us as we vent, laugh, and try not to hide in the walk-in while surviving the last sweaty stretch of tourist season.
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Triple Sat Travels - Virginia Wine Country
Jul 15, 202500:39:55Tap to summarizeThis week we packed our bags - and our wine glasses - and headed to Virginia Wine Country for a birthday getaway full of grapes, ghosts, and gorgeous views. From sipping local wines in the rolling hills to spending a couple of nights in a definitely haunted bed and breakfast (yes, there were noises... no it wasn't just the wine)., we embraced it all. We even squeezed in a visit to Shenandoah National Park and took a ride down Skyline Drive for some fresh air and mountain magic. Tune in for travel tips, wine recs, and maybe a story that will make you keep the lights on at night.
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Summer Fun! Sunscreen, Sangria, and Side Work.
Jul 1, 202500:31:21Tap to summarizeIt's summertime in our little resort town, and the tourists are hot, hungry, and tipsy by 3pm. In this episode, we are diving into the chaos, charm, and comedy of working in restaurants during the peak season. From slammed patios and frozen drink meltdowns to parking nightmares and mystery tan lines, we are serving up stories that prove summer in hospitality is a whole different beast. Whether you are running on adrenaline, espresso, or regret, this one is for you.
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Tips for Tips - When the Bread's Cold and the Server's Colder
Jun 17, 202500:34:20Tap to summarizeA listener hit us with the ultimate hospitality dilemma: the service was bad... like, "did they just ghost our table?" bad - but should you still leave 20%? In this episode, we dive fork-first into the messy world of tipping, swap stories of service gone sideways, and try to answer the age-old question: do you tip for effort, existence, or just to avoid being haunted by your conscience?
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Hellos and Goodbyes
Jun 3, 202500:21:17Tap to summarizeIn this episode, we're talking about the revolving door of the restaurant, the bitter-sweet hellos and goodbyes that come with life in hospitality. From employees moving on to new adventures, musicians playing their last set, to saying goodbye (for now) to team members heading out on maternity leave, we share stories of growth, change, and those unforgettable characters who leave a mark long after their last shift, set. or visit. Whether it's a heartfelt farewell or a welcome for someone brand new, the restaurant is always moving, always evolving - and we are here for every moment. We also want to take a moment to honor someone very special: This episode is dedicated to Christine Havrilla, a beloved musician who recently lost her battle with metastatic breast cancer. Her music, spirit, and presence brought joy to so many. She was, and will always be, part of the soul of our community.
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Sh!t Happens
May 20, 202500:25:40Tap to summarizeYou asked for the dirty details, well maybe not, but we delivered anyway - straight from the bowels of the hospitality industry. In this episode, we dive headfirst (ew) into the world of unexpected bowel movements: diners who didn't make it to the restroom, guests who confused the floor for a toilet, and one very unfortunate trail to the bathroom. It's gross. It's hilarious. It's human. And yes, it really happened. Grab some air freshener and buckle up - we're wading into the deep end.
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