Episode Details

What’s behind the service charge on your restaurant bill? Kerri gets into the tipping debate with Café Chardonnay’s Frank Eucalitto and Jodi Cross of the Florida Restaurant & Lodging Association (FRLA). They discuss why some restaurants are changing the way servers are paid and how rising operating costs affect the decisions owners make.

As Café Chardonnay approaches its 40th anniversary, Frank shares the dishes regulars won’t let him take off the menu and why he’s turned down opportunities to move the restaurant. Kerri remembers her first Flavor dinner there, and the conversation turns to the relationships that keep generations of guests coming back.

Frank also explains how he’s using AI to organize sales data, and Jodi shares how FRLA helps local students pursue careers in hospitality. They make time for a few dining recommendations, too, including the places these longtime industry insiders choose on their nights off.

Listen if you’re:

• Curious about tipping, service charges and what goes into your restaurant bill.
• Working in hospitality or considering a career in the industry.
• A Café Chardonnay regular looking for the stories behind a favorite restaurant.
• A foodie who loves discovering the stories behind your favorite restaurants.

Connect:

Cafe Chardonnay: https://www.cafechardonnay.com/

FRLA: https://frla.org/

Forking Around with Flavor South Florida Podcast Instagram: www.instagram.com/forkingaroundpodcast

Flavor South Florida Website: https://www.flavorsouthflorida.com/ Flavor South Florida Instagram: https://www.instagram.com/FlavorSouthFlorida Kerri Paizzi Website: https://www.kerripaizzi.com/ Kerri Paizzi Instagram: https://www.instagram.com/KerriP316

This episode is sponsored by Altima Caviar. Visit https://altimacaviar.com

Forking Around with Flavor South Florida is recorded at PodPlus Studios in Jupiter, Florida and produced by Hype Boss. To learn more visit https://podplusstudios.com.