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Mark takes your calls! · The Mark Simone Show

• 0:00
  Speaker 1: What's better than two hours of Mark Simone?
• 0:03
  Speaker 2: Three.
• 0:04
  Speaker 1: The Mark Simone Show. Now nine till noon weekdays.
• 0:09
  Speaker 2: 710WOR.
• 0:11
  Speaker 1: Well, let's take some calls. Let's go to Dave in Chicago. Dave,
• 0:15
  Speaker 1: how you doing?
• 0:17
  Speaker 3: Good morning, Mark. I'm doing very well, thank you. Mark,
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  Speaker 3: if I may, I'd like to ask you a two-part question.
• 0:23
  Speaker 1: Oh, my God. Go ahead.
• 0:25
  Speaker 2: Okay.
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  Speaker 3: They both involve President Trump. You will remember back in
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  Speaker 3: January 1992, due to stomach flu, President Herbert Walker Bush
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  Speaker 3: vomited and fainted at a banquet held by the Prime
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  Speaker 3: Minister of Japan.
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  Speaker 4: Now, my question for number one is, does.
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  Speaker 3: President Trump use a food taster when he travels to
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  Speaker 3: foreign countries?
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  Speaker 1: No.
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  Speaker 3: The second part of the question is, will President Trump
• 0:51
  Speaker 3: stick by White House Chief of Staff Susie Wiles?
• 0:54
  Speaker 1: Yes, he already has. Friday night, he said she's not
• 0:56
  Speaker 1: going anywhere. She will stay. She's not leaving. Obviously, the
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  Speaker 1: Daily Beast, Politico, whoever started that whole story, had it
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  Speaker 1: wrong despite their unnamed sources or two people familiar with
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  Speaker 1: the matter. Good questions, Dave. They always give you that
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  Speaker 1: three people familiar with the matter. Well, apparently they weren't
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  Speaker 1: familiar enough. President doesn't use a food taster. You know,
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  Speaker 1: a lot of times they make the food on Air
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  Speaker 1: Force One that he'll be eating, even when he's at
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  Speaker 1: a big banquet. appearing on a dais or something where
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  Speaker 1: the hotel has got, everybody's got the same meals. He
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  Speaker 1: has his own meal. It comes from Air Force One.
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  Speaker 1: I remember once emceeing a dinner with then President Bush, senior, H.W.
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  Speaker 4: Bush.
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  Speaker 1: So I'm the emcee. I'm sitting right next to him
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  Speaker 1: on the dais. Everybody's got this rubber chicken. It was
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  Speaker 1: the New York Hilton. And he's got this much better
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  Speaker 1: looking food. It's great. Now that came from Air Force
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  Speaker 1: One where they made it in the kitchen. And he's
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  Speaker 1: not eating it. And the dinner's like halfway through. I said,
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  Speaker 1: you're not going to eat that? He goes, no. I said,
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  Speaker 1: can I eat it? He goes, eh, take it. Most
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  Speaker 1: of the time, President has his own food, just for
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  Speaker 1: security reasons. Let's go to Ralph in Manhattan. Ralph, how
• 2:09
  Speaker 1: you doing?
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  Speaker 2: Mark, what's happening? You know, I'll tell you, these aren't
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  Speaker 2: exactly a bunch of Frenchmen wreaking havoc in France. I mean,
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  Speaker 2: I saw who was out there, and it was pretty
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  Speaker 2: remarkable what kind of damage they could do. You know,
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  Speaker 2: they call it protests, Mark, but it's actually riots. Well, yes,
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  Speaker 2: we've already covered it.
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  Speaker 1: We've already gone through this. Normally, every year, there's protests
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  Speaker 1: in France. It's always the students, the unions going on strike.
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  Speaker 1: This is different. There's 54 groups. Only 16 of them
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  Speaker 1: are the traditional. The other 38, because of France, leaving
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  Speaker 1: their borders wide open for years. The other 38, radical
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  Speaker 1: Islamist groups, communist groups, third world people. All these crazies
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  Speaker 1: are trying to take down France and its government. Let's
• 2:56
  Speaker 1: go to Lucio and Beth Page. Lucio, how are you doing?
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  Speaker 5: Good morning, Mark. I'm a first-time caller.
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  Speaker 1: Very good.
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  Speaker 4: Welcome.
• 3:05
  Speaker 1: Glad you called.
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  Speaker 5: I've been listening to you for years. I wanted to
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  Speaker 5: talk about Bruce Blakeman. I went to the Columbus Day
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  Speaker 5: Parade the other day, and I saw Bruce get up
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  Speaker 5: his Escalade, and he was walking up Lexington Avenue. I
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  Speaker 5: was behind him for about five blocks, and not one
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  Speaker 5: person recognized him. That alarmed me.
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  Speaker 1: I'm sure plenty of people recognized him.
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  Speaker 5: I was behind him, and nobody looked at him or
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  Speaker 5: turned back to look at him. And it was insane.
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  Speaker 5: I couldn't believe it.
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  Speaker 1: Well, how do you know they didn't recognize him?
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  Speaker 5: Because if they would, don't you think they would turn
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  Speaker 5: around and say, hey, look, it's Bruce Blakeman, you know?
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  Speaker 1: No, no, no, no, no.
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  Speaker 5: I thought it was very.
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  Speaker 1: No, people don't do that anymore. People recognize a lot
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  Speaker 1: of people. I get recognized all the time, and nobody
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  Speaker 1: says anything. I find out later, because... I mean, there
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  Speaker 1: have been times where I... I didn't want to tell anybody.
• 4:01
  Speaker 1: I said, I can't meet you. I'm busy. I'm busy.
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  Speaker 1: I'm busy. I have to work all day. I can't
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  Speaker 1: see it. And then they'll call me later. He goes,
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  Speaker 1: you know, friends of mine saw you in a restaurant.
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  Speaker 1: People saw you there. So people don't, just because they
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  Speaker 1: recognize somebody. It's 2026. They don't yell and scream your name.
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  Speaker 1: Believe me, a lot of people, I've walked around with
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  Speaker 1: Bruce Blakeman. People come up to him all over the place.
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  Speaker 1: People recognize him. Let's go to Sal in Eastchester. Sal,
• 4:26
  Speaker 1: how you doing?
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  Speaker 4: Hey, Mark, could you speak about another inflation that's out there,
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  Speaker 4: and that is merchants and restaurants charging 3% to use
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  Speaker 4: a credit card? Isn't that kind of outrageous?
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  Speaker 1: Yeah, but that's how American Express and those credit card companies,
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  Speaker 1: that's how they make a living. They put a fee
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  Speaker 1: on those.
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  Speaker 4: We didn't have this in the past years.
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  Speaker 1: Yeah, no, what happened was we always had it. It
• 4:50
  Speaker 1: was always there. It's just the restaurant paid it. That's
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  Speaker 1: why they preferred cash, because if you use American Express,
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  Speaker 1: they got to pay 3% to them. So now they're
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  Speaker 1: passing the cost along to you. It's not just that.
• 5:00
  Speaker 1: They used to be able to tip whatever the hell
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  Speaker 1: you want. Now it's right on the bill. You got
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  Speaker 1: to check whether you want 15%, 20%, 25%. And the
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  Speaker 1: other thing, we mentioned this last week. In California, they've
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  Speaker 1: started this trend. It may spread. Besides the tip, if
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  Speaker 1: you look carefully at the bill, there's an administrative fee.
• 5:20
  Speaker 1: Some restaurants snuck that in the bill, an administrative fee,
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  Speaker 1: whatever the hell that is. A couple of them even
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  Speaker 1: had a thing called venue fee, which makes absolutely no sense. Hey,
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  Speaker 1: when we come back, we'll talk to the great gossip columnist,
• 5:35
  Speaker 1: the great writer, Rob Shooter. He'll be with us next,
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  Speaker 1: so don't go away.
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  Speaker 2: 710WOR.