Latest / The World of Phil Hendrie / Episode #3949 The New Phil Hendrie Show Radio Archive November 1999

Transcript

Episode #3949 The New Phil Hendrie Show Radio Archive November 1999 · The World of Phil Hendrie

0:00
Speaker 1: Hey, welcome to another featured archive hour from the world-famous
0:02
Speaker 1: Phil Hendry Show and our website, philhendryshow.com. And we have
0:06
Speaker 1: today an hour from November 1999. This is, again, when
0:10
Speaker 1: Bob Green, before he was a grocer, he was a
0:12
Speaker 1: restaurant owner, he was a psychologist, he did a lot
0:14
Speaker 1: of stuff. But here he is, the owner of some
0:16
Speaker 1: restaurant called Windows on the Boulevard in Pasadena, California, and
0:20
Speaker 1: he's on to some innovative thing where he serves leftovers.
0:25
Speaker 1: In other words, he goes table to table and asks
0:28
Speaker 1: the people... Are you going to finish that? And if
0:30
Speaker 1: they say no, he takes that and resells it at
0:33
Speaker 1: a lowered price, at a lowered price, to other customers.
0:36
Speaker 1: You could get the blue plate special at like half
0:38
Speaker 1: price because it was something somebody else didn't finish.
0:41
Speaker 2: Hey, what a deal. Here's Bob.
0:43
Speaker 3: Let's get Bob Green in here. He is with Windows
0:45
Speaker 3: on the Boulevard in Pasadena. And I think you just
0:49
Speaker 3: came from kind of a big day for you, Bob.
0:51
Speaker 2: Wasn't it?
0:52
Speaker 4: Yeah, it really was, Phil. I just had a gratifying
0:55
Speaker 4: time with... a number of the guys here in Pasadena.
1:00
Speaker 4: And it's been an exciting day. I'm a little bit
1:02
Speaker 4: worn out.
1:03
Speaker 2: What was the award?
1:04
Speaker 4: Well, the award was essentially an innovation and an idea
1:08
Speaker 4: that everyone feels is really going to regenerate not only
1:12
Speaker 4: our business, but the business of restaurants throughout the country.
1:19
Speaker 4: And we're introducing it for the Thanksgiving season. And what
1:23
Speaker 4: a day it has been to be honored by a
1:25
Speaker 4: group of our fellow restaurateurs for this innovation. We are excited.
1:30
Speaker 4: We're worn out. We've been working nonstop for the last
1:34
Speaker 4: two days implementing these ideas. We're going to have the
1:38
Speaker 4: ideas implemented in time for Thanksgiving. And what can I
1:43
Speaker 4: tell you, Phil? It's a wonderful thing.
1:45
Speaker 3: Well, can you tell us what the idea is? Now,
1:48
Speaker 3: I know that your restaurant, like a lot of restaurants,
1:50
Speaker 3: has fallen on hard times. and has, you know, had
1:53
Speaker 3: to sort of pick itself up.
1:55
Speaker 4: Well, really what we are talking about, Phil, is one
1:59
Speaker 4: of the oldest concepts in the book when it comes
2:02
Speaker 4: to food service, but it's never, ever been tried in restaurants.
2:07
Speaker 4: And we very freely tell you now that this is
2:10
Speaker 4: going to reinvent our restaurant, and this is going to
2:12
Speaker 4: reinvent the restaurant business. And it's been a long time, Phil,
2:17
Speaker 4: since something this revolutionary has come along.
2:19
Speaker 3: All right, before you tell us what the idea is
2:21
Speaker 3: that you're going to be implementing, what is the last
2:24
Speaker 3: truly revolutionary idea in restaurants?
2:29
Speaker 4: Well, I think personally, Phil, the last really revolutionary idea
2:31
Speaker 4: was the drive-thru restaurant. That came about in the 1960s
2:36
Speaker 4: with the introduction of Jack in the Box. They were
2:38
Speaker 4: the first really, truly drive-thru restaurant. Before that, you had
2:42
Speaker 4: car hops. But restaurant innovations don't come along all that often,
2:47
Speaker 4: so when you do see one.
2:50
Speaker 4: It really, you take notice of it. You know, really,
2:53
Speaker 4: restaurant service hasn't changed all that much. You get a menu,
2:57
Speaker 4: you sit down at a table, and you order food.
2:59
Speaker 4: What we're doing is not so much the way the
3:02
Speaker 4: food is served, but the food itself. And that is
3:06
Speaker 4: where I don't think a lot of restaurants have been innovative. Yes,
3:10
Speaker 4: you do have different cuisine. We've seen the resurgence of
3:13
Speaker 4: the Japanese sushi tempura or teppan cuisine. We've seen a
3:17
Speaker 4: resurgence in Mexican cuisine and Italian cuisine, but not in
3:21
Speaker 4: the way that the food is prepared. And what we're
3:25
Speaker 4: doing with our restaurant, which is an American continental restaurant,
3:28
Speaker 4: is something totally revolutionary.
3:30
Speaker 3: Okay, well, what exactly is the innovation? When can we
3:34
Speaker 3: expect to see this? And we want to find out
3:36
Speaker 3: more about your restaurant.
3:38
Speaker 4: All right. I will tell you what the innovation is, Phil,
3:40
Speaker 4: by asking you this question. What is the most popular
3:45
Speaker 4: form of food, would you say, just regular food? When
3:49
Speaker 4: you get up in the middle of the night or
3:51
Speaker 4: when you look into the icebox for some lunch, what
3:56
Speaker 4: are you looking for?
3:58
Speaker 2: When you get up in the middle of the night.
4:00
Speaker 2: I don't know. Are you looking for a sandwich?
4:01
Speaker 4: No, but what? What is the most fun to eat cold,
4:05
Speaker 4: for instance?
4:07
Speaker 2: Pizza?
4:07
Speaker 4: All right. I'm going to answer my own question for you.
4:11
Speaker 4: People love leftovers. And we are implementing in our restaurant,
4:19
Speaker 4: beginning this weekend, what we call table-to-table service. And what
4:24
Speaker 4: that means is if you order, for instance, our noodles,
4:29
Speaker 4: our pasta with marinara sauce, We negotiate between tables. We'll
4:35
Speaker 4: go to another table where they're eating the pasta with
4:38
Speaker 4: marinara sauce. We'll find out if they're going to finish it.
4:45
Speaker 4: We'll find out if they're going to finish it.
4:46
Speaker 5: Uh-huh.
4:50
Speaker 4: And if they're not, if they want to doggy bag it,
4:53
Speaker 4: we'll say, you know what? Instead, we're going to take
4:56
Speaker 4: it over to table three. So let's say you order
4:59
Speaker 4: the Let's say you come into our restaurant, Phil.
5:03
Speaker 2: Yeah, uh-huh.
5:04
Speaker 4: And you order the noodles with marinara sauce.
5:07
Speaker 5: Okay.
5:08
Speaker 4: I'll go over to a table where a guy's already
5:11
Speaker 4: eating that, and let's say he's done eating and he
5:12
Speaker 4: has some left.
5:13
Speaker 2: Yeah.
5:15
Speaker 4: And I'll ask him, do you mind if I take
5:17
Speaker 4: this over to that table?
5:21
Speaker 2: I see. So I'm going to get that guy's... You're
5:24
Speaker 2: going to get his food.
5:27
Speaker 4: You want meatloaf? We'll find three patrons who aren't done
5:31
Speaker 4: yet and make you.
5:32
Speaker 6: A full plate.
5:35
Speaker 2: Well, what if they want to keep eating?
5:37
Speaker 5: No, no.
5:37
Speaker 4: If they want to keep eating, they get to eat it.
5:39
Speaker 4: But we'll ask them the question, are you going to
5:41
Speaker 4: finish that? And if they're not, we take that, we
5:46
Speaker 4: reconstitute it with some other noodles, and you have yourself...
5:50
Speaker 4: A great dish of pasta with marinara sauce at one-third
5:54
Speaker 4: the price. Ordinarily, pasta and marinara sauce is going to
5:57
Speaker 4: cost you $ 8, $ 9, $ 10. You get it for $ 3. Wow. Wow.
6:03
Speaker 4: See what I mean about leftovers? This is an idea
6:07
Speaker 4: that no other restaurant has even approached.
6:10
Speaker 2: All right, I'm going to get back with Bob Green here.
6:12
Speaker 3: Windows on the Boulevard, they're going to be serving leftovers
6:15
Speaker 3: starting this weekend at one-third the price.
6:17
Speaker 2: We'll be back.
6:19
Speaker 3: Bill Henry Show at 1-800-449-8686. We welcome back to our
6:23
Speaker 3: show restaurant owner Bob Green. He owns Windows on the
6:26
Speaker 3: Boulevard in Pasadena. And they are starting a revolutionary new plan,
6:30
Speaker 3: a new way of serving food. It's called Table to Table,
6:34
Speaker 3: and it begins this weekend. And they'll be featuring leftovers,
6:37
Speaker 3: which means that if you order their meatloaf, they go
6:41
Speaker 3: to someone else's table, someone who's not going to finish theirs.
6:45
Speaker 3: and you get their leftovers for one-third what the ordinary
6:49
Speaker 3: price is. You guys are very, very excited about this.
6:52
Speaker 3: I know you got an award from local restaurateurs up there.
6:56
Speaker 4: And I think the other thing that's very important, if
6:58
Speaker 4: your family's on a budget, and certainly with Thanksgiving coming up.
7:02
Speaker 3: Will this table-to-table service be available at Thanksgiving?
7:06
Speaker 4: Absolutely. So if you bring the family in and you're
7:09
Speaker 4: ordering turkey and the works for the entire family... We'll
7:13
Speaker 4: go to somebody else's table and ask them, are you
7:15
Speaker 4: going to finish that? And then we put it into
7:19
Speaker 4: a large, we scrape the plates off into a container,
7:23
Speaker 4: and then we heat it. We reheat it.
7:25
Speaker 2: So you are getting it piping hot.
7:27
Speaker 4: You're getting it piping hot. We reheat it, and then
7:30
Speaker 4: we scrape it off onto a plate and bring it
7:35
Speaker 4: to your table. It's dynamite. It's just tremendous.
7:39
Speaker 2: All right, Bob, when's your restaurant open?
7:41
Speaker 4: Phil, we're open seven days a week, open from 10 a.m.,
7:45
Speaker 4: bar closes at midnight, and we serve American continental anything
7:49
Speaker 4: from meatloaf, pasta with marinara, pasta with pesto, a full
7:54
Speaker 4: array of full entrees of steaks and roast beef and
7:57
Speaker 4: prime rib. We've got delicious garlic potatoes. We have a
8:01
Speaker 4: tremendous dirty rice dish. And I'll tell you what. We
8:09
Speaker 4: have something we want to tell you about, that a
8:14
Speaker 4: lot of people are upset with the fact that when
8:17
Speaker 4: they get the meat, there's teeth marks on it, and
8:20
Speaker 4: we'll trim those off.
8:23
Speaker 2: You'll trim off the teeth? What do you mean the
8:24
Speaker 2: teeth marks?
8:25
Speaker 4: Well, a lot of times if you're getting food from
8:28
Speaker 4: another table, in our table-to-table service, there are, you know,
8:33
Speaker 4: like ribs, you'll find that there's teeth marks in it.
8:38
Speaker 4: And we'll trim that off because I think that puts
8:40
Speaker 4: off a lot of people, and I think that's the
8:41
Speaker 4: only weakness that we have seen in our table-to-table service,
8:46
Speaker 4: that there are bite marks or teeth marks on the ribs.
8:49
Speaker 4: So what we do is we take that back in
8:51
Speaker 4: the kitchen, we trim the teeth marks off, and voila,
8:55
Speaker 4: you have yourself a delicious meal. And again, it's for
8:59
Speaker 4: one-third the price.
9:00
Speaker 3: Well, I'm going to ask you a question here about
9:01
Speaker 3: all of this because there are questions that some people
9:05
Speaker 3: have had about, Hygiene.
9:08
Speaker 2: Well, Phil, we've offset that.
9:09
Speaker 3: Well, I know, but hygiene, you know, whether somebody's had
9:11
Speaker 3: a sore throat, how do you address that?
9:14
Speaker 4: Well, let me ask you this. If you're willing to
9:18
Speaker 4: eat your own leftovers, which I assume you are, correct?
9:22
Speaker 2: Are you asking me?
9:22
Speaker 4: Yeah, I'm asking you, are you willing to eat your
9:24
Speaker 4: own leftovers? Yes, I am. All right. If you are
9:27
Speaker 4: not afraid of eating your own leftovers, why should anybody
9:30
Speaker 4: else be afraid of eating your leftovers, correct?
9:32
Speaker 2: Well, no, but suppose I have... A cold or something.
9:36
Speaker 4: I was going to address that, but I want to
9:37
Speaker 4: be clear on one thing. You don't have a problem
9:41
Speaker 4: eating your own leftovers, right?
9:43
Speaker 2: I do not have that problem, no.
9:44
Speaker 4: All right. What we do is we reheat everything so
9:48
Speaker 4: that you don't have to worry about germs. You don't
9:51
Speaker 4: have to worry about saliva or anything like that. Everything
9:55
Speaker 4: is reheated. So there is no problem. By cooking the leftovers...
10:00
Speaker 4: we kill the bacteria So people don't have to worry
10:03
Speaker 4: about a thing, and it is absolutely delicious. And I'll
10:07
Speaker 4: tell you something, Phil, at one-third the price, you can't
10:10
Speaker 4: beat it. It's a tremendous thing. Windows on the Boulevard
10:13
Speaker 4: inaugurating table-to-table service this weekend.
10:16
Speaker 2: It is unusual, I'll say that for you, Bob.
10:18
Speaker 3: But if restauranteurs have gathered around you and say that
10:21
Speaker 3: this is an innovation.
10:22
Speaker 2: They frankly think.
10:23
Speaker 4: This is the biggest innovation in food service since the drive-thru.
10:27
Speaker 3: Then I certainly have to applaud you for that.
10:31
Speaker 2: Our number is 1-800-449-8686.
10:34
Speaker 3: You call it table to table, but it's people eating
10:37
Speaker 3: each other's leftovers for one-third the price.
10:39
Speaker 2: Here's Billings on the Phil Henry Show.
10:41
Speaker 4: Hello. How are you doing, Phil? Calling from Billings, Montana.
10:45
Speaker 5: You guys are bouncing off some ionosphere somewhere, and.
10:48
Speaker 4: I'm catching you up here on the highway. But I
10:51
Speaker 4: think this guy is just absolutely stoned by thinking that
10:54
Speaker 4: other people would want to go eat. Well, I've been
10:56
Speaker 4: in the restaurant business for a long time, and I
10:58
Speaker 4: can tell you what people want is value, and they
11:00
Speaker 4: want economy. No, they want to eat their own food.
11:04
Speaker 4: They don't want to go around eating off of other
11:05
Speaker 4: people's plates. I think that's just absolutely ridiculous. They don't
11:10
Speaker 4: have to be giggling when you're talking about it. No, no, no.
11:13
Speaker 4: What I was laughing about is my daughter is here,
11:15
Speaker 4: and she's showing us the menu, and there's a couple
11:18
Speaker 4: of guys here in the restaurant who are revamping the bar,
11:20
Speaker 4: and they were fooling around, and I'm trying to be serious.
11:22
Speaker 2: Well, what you need to do is get them out
11:23
Speaker 2: of there.
11:24
Speaker 4: I'm sorry?
11:24
Speaker 3: You need to get— if anybody's going to distract you— Get them.
11:27
Speaker 2: Out of the room.
11:28
Speaker 4: Well, I did, but she was making some jokes in
11:30
Speaker 4: the background. We're eating off somebody else's plate, pal. Nobody
11:35
Speaker 4: in the world is going to want to eat off
11:37
Speaker 4: somebody else's plate. Let me tell you, people love leftovers, okay?
11:41
Speaker 4: And that's something that is an absolute fact. You can't
11:44
Speaker 4: argue against that. And what we've done is we've taken
11:48
Speaker 4: the idea of enjoying leftovers. I'm in the restaurant business,
11:53
Speaker 4: so I know what I'm talking about. We're taking the
11:55
Speaker 4: idea of eating leftovers, and we make it palatable. We
11:59
Speaker 4: make it an enjoyable experience. We even sell unfinished beverages.
12:03
Speaker 4: Of course, we can't always identify. Hey, can I have
12:06
Speaker 4: some of your backwash and your soda? Well, you know something, America?
12:10
Speaker 4: I don't know if you're familiar with this. You live
12:12
Speaker 4: in Billings, Montana. Hey, I lived in Orange County. I
12:15
Speaker 4: don't know if you're familiar with the fact that Americans
12:17
Speaker 4: throw away $ 3 billion worth of.
12:19
Speaker 6: Food a year.
12:21
Speaker 4: Yeah, I'm pretty sure of that. What we're trying to
12:23
Speaker 4: do is we're trying to make sure that that doesn't happen.
12:27
Speaker 4: What do you mean backwash? What we do is we
12:28
Speaker 4: take drinks that are unfinished, we consolidate them.
12:33
Speaker 2: Are you talking about.
12:34
Speaker 4: Like in the bar? We heat everything and pasteurize it.
12:39
Speaker 4: You repasteurize the germs and everything that go back through?
12:42
Speaker 4: How do you repasteurize a soda? When you pasteurize something,
12:45
Speaker 4: you're killing the germs. How do you pasteurize a soda?
12:48
Speaker 4: You heat it up, hello? A soda ever have a
12:52
Speaker 4: warm Coke? Sir, then we cool it back down again,
12:55
Speaker 4: if you're not familiar with the process. Carbonation in the process. Well, listen,
12:59
Speaker 4: don't tell me I'm in the restaurant business.
13:00
Speaker 2: No, wait a minute.
13:01
Speaker 3: I mean, it's a good question, okay? How do you
13:03
Speaker 3: reheat a guy's beer? Are you telling me you're throwing
13:06
Speaker 3: a bunch of what?
13:07
Speaker 4: You know, when you go down the bar, you find
13:08
Speaker 4: a little bit of beer left in a glass. We
13:10
Speaker 4: throw it all together for one big beer.
13:12
Speaker 6: That's disgusting.
13:14
Speaker 4: What is disgusting about that?
13:16
Speaker 3: You got a guy backwashing into a.
13:18
Speaker 4: I wouldn't want to drink out of their glass. So
13:21
Speaker 4: you want to go ahead and spend the outrageous prices
13:23
Speaker 4: that people spend on... Hey, I'll spend the money for
13:25
Speaker 4: a green beer. You want to spend eight bucks for
13:27
Speaker 4: a beer, that's your business.
13:28
Speaker 2: How much does a beer cost?
13:29
Speaker 4: About two bucks for a beer.
13:30
Speaker 2: Here in Billings. What's a beer cost in your restaurant?
13:33
Speaker 4: Beer at our restaurant's a buck and a half. You
13:35
Speaker 4: can't beat it.
13:36
Speaker 2: All right, here is Irvine on the Phil Henry Show.
13:38
Speaker 4: Hi.
13:40
Speaker 6: Hello?
13:40
Speaker 2: Yes, ma'am, go ahead. Yes, it's Phil Henry. Yes, ma'am,
13:44
Speaker 2: go ahead.
13:45
Speaker 6: Yes, I was calling to say this is absurd. There
13:47
Speaker 6: must be some kind of a health reason against this.
13:50
Speaker 6: I mean, is this guy for real?
13:51
Speaker 4: Ma'am, tell me you don't like leftovers.
13:53
Speaker 6: Listen, there's no way I would go around eating other
13:56
Speaker 6: people's leftovers. You're out of your mind.
13:58
Speaker 4: Let me ask you something. Remember when, as a kid,
14:00
Speaker 4: you would go to the soda fountain and mix all
14:02
Speaker 4: the sodas together? Okay. It's the same principle. It's called
14:06
Speaker 4: a suicide, and that's our specialty.
14:08
Speaker 6: Did the health department approve this?
14:11
Speaker 4: What's not to approve? It's food.
14:13
Speaker 6: I bet you they don't know. They find out that
14:15
Speaker 6: we're coming to close that establishment.
14:17
Speaker 4: Let me ask you something, okay? Let's suppose you're in
14:20
Speaker 4: my restaurant and you're enjoying our wonderful meatloaf. Okay. And
14:25
Speaker 4: I walk over to your table, I'm your waiter, and
14:27
Speaker 4: I say, are you going to finish that?
14:30
Speaker 6: I would be pissed off if you even asked me that.
14:33
Speaker 4: What if you were done with it? Let's say you
14:35
Speaker 4: were done with it and I walked over and said,
14:36
Speaker 4: are you going to finish that?
14:38
Speaker 6: What if, like, I cough all over it, and then
14:40
Speaker 6: I'm going to say, okay, I'm finished. Why don't you
14:41
Speaker 6: give it to the lady across the room?
14:43
Speaker 4: Ma'am, if it's been eaten once, that's proof that it's
14:45
Speaker 4: not bad.
14:47
Speaker 6: You know what? This is absurd. My husband is a chef.
14:50
Speaker 6: If I tell him this, he's going to laugh his
14:51
Speaker 6: brains out.
14:52
Speaker 4: Yeah, he'll laugh because he's not an innovative thinker. The
14:54
Speaker 4: reason why I've got restaurateurs who are giving me an
14:57
Speaker 4: award today is because I am an innovative thinker. And
15:00
Speaker 4: with all due respect, maybe that's why he's a chef
15:03
Speaker 4: and he's not owning a restaurant yet. I have to
15:06
Speaker 4: think of things that will get the public through the door,
15:09
Speaker 4: that is innovative, that will save them money and still
15:12
Speaker 4: be quality.
15:13
Speaker 6: All I want to know is, does the health department
15:15
Speaker 6: know about this?
15:16
Speaker 4: What do they need to know? I'm serving food. I've
15:19
Speaker 4: got a health license.
15:20
Speaker 3: Do you have, yeah, I was going to ask you,
15:22
Speaker 3: has your restaurant been inspected?
15:24
Speaker 4: Absolutely.
15:25
Speaker 2: What grade?
15:25
Speaker 4: I've got an A.
15:26
Speaker 3: Are they aware of the fact, and the lady asked
15:29
Speaker 3: this question, are they aware of the fact that you're
15:32
Speaker 3: serving leftovers?
15:33
Speaker 4: What difference does it make?
15:35
Speaker 6: Okay, so they don't know then, fine. That's the answer,
15:37
Speaker 6: they don't know.
15:38
Speaker 4: Wait a minute, what do they got to know?
15:40
Speaker 6: But you're serving other people's leftover. Is it family style?
15:44
Speaker 4: Tell me your husband hasn't reheated something that's come back
15:48
Speaker 4: to the kitchen.
15:49
Speaker 6: I don't think he's ever done that.
15:51
Speaker 4: Oh, come on.
15:53
Speaker 6: We're talking about a five-star restaurant. I don't think they
15:56
Speaker 6: would do things like that. Reheat a black Angus steak.
15:59
Speaker 4: They don't reheat a black Angus steak that somebody sent back,
16:01
Speaker 4: that someone sent back. What, did they throw it away?
16:03
Speaker 4: I don't think so. At our restaurant, a guy doesn't
16:06
Speaker 4: like his steak. I'll say, are you going to finish that?
16:08
Speaker 4: He'll say no. I'll go over to table three, and
16:11
Speaker 4: I'll say that I've got a black Angus steak that
16:13
Speaker 4: the guy over there at that table doesn't want. Do
16:15
Speaker 4: you want it?
16:17
Speaker 6: Do the customers know that you're doing this?
16:19
Speaker 4: What do you think I'm on the air tonight publicizing
16:22
Speaker 4: it for, ma'am? Have you ever had goulash?
16:25
Speaker 5: Yes.
16:26
Speaker 4: That's leftovers. Have you ever had gumbo, shepherd's pie?
16:29
Speaker 6: I don't think goulash is leftovers.
16:30
Speaker 4: That's all leftovers.
16:32
Speaker 6: Meat that's cooked for a long time.
16:33
Speaker 2: All right, if this lady comes into your restaurant, what
16:36
Speaker 2: do you say to her?
16:36
Speaker 4: Ma'am, what would you like to eat? What's your favorite dish, ma'am?
16:39
Speaker 6: Okay, now let's say I come into your restaurant and
16:41
Speaker 6: I didn't hear this on the radio. Are you going
16:43
Speaker 6: to tell me that you're doing this?
16:45
Speaker 4: Let's pretend, okay? Go ahead and order something. What would
16:47
Speaker 4: you like this evening, ma'am?
16:50
Speaker 6: Okay, pasta with marinara sauce.
16:53
Speaker 4: You want some pasta with marinara sauce? Would you like
16:56
Speaker 4: a nice red wine with that?
16:58
Speaker 5: Sure.
16:58
Speaker 4: Okay. Do you see that man over there at table four? Okay.
17:02
Speaker 4: Let's say I'm pointing out somebody to you, okay?
17:04
Speaker 6: Okay.
17:05
Speaker 4: He doesn't want the rest of you. Excuse me. He
17:08
Speaker 4: doesn't want the rest of his.
17:11
Speaker 5: And?
17:11
Speaker 4: Do you want it?
17:13
Speaker 5: Hell no.
17:14
Speaker 6: I'm going to order my own.
17:15
Speaker 4: What the hell are you doing? What are you doing
17:17
Speaker 4: in my restaurant then?
17:19
Speaker 6: If I knew, I wouldn't even put my foot in
17:21
Speaker 6: that door.
17:22
Speaker 4: What's wrong with it? We heat it up.
17:24
Speaker 6: It doesn't matter. I don't even need to eat my
17:26
Speaker 6: friend's lunch.
17:27
Speaker 2: Wait a minute.
17:29
Speaker 3: Isn't there a better way of saying to them than saying,
17:31
Speaker 3: do you see that guy over there?
17:33
Speaker 2: Do you want his? I mean, it's just, you know.
17:37
Speaker 4: We kill all the bacteria and crud that remains on
17:40
Speaker 4: the plate.
17:41
Speaker 6: How do you know you kill all the bacteria? Do
17:42
Speaker 6: you take it out in a microscope?
17:44
Speaker 4: Well, we put it in the microwave. We have shellfish,
17:47
Speaker 4: stew with shrimp, scallops, and clams that, you know, maybe
17:50
Speaker 4: somebody doesn't want. I know. Do you like jumbo? Do
17:52
Speaker 4: you like jumbo? I mean, I said gumbo, not jumbo.
17:57
Speaker 4: You like that?
17:58
Speaker 6: Okay.
17:59
Speaker 4: We can get it from a guy who doesn't want his.
18:03
Speaker 6: Anyway, let's go around the circle. If this is crazy,
18:06
Speaker 6: I bet you if the health department knew about it,
18:08
Speaker 6: they would come and close you down. That's what I'm saying.
18:10
Speaker 4: Well, screw it then.
18:11
Speaker 6: We'll report you. Thank you very much. This is a
18:14
Speaker 6: waste of time.
18:14
Speaker 4: Come on in and have something to eat, okay? See
18:16
Speaker 4: if you can keep it down.
18:19
Speaker 2: I get the distinct feeling you're screwing around.
18:21
Speaker 4: I'm not screwing around, Phil. I'm just trying to give
18:23
Speaker 4: people a laugh. You know, you make a big enough
18:25
Speaker 4: dish and it'll work its way around the restaurant all night.
18:27
Speaker 6: Great. Okay, 1-800-449-8686.
18:29
Speaker 4: 1-800-449-8686. Bob Green is with us. He is with Windows
18:30
Speaker 4: on the Boulevard Restaurant in Pasadena.
18:32
Speaker 3: This weekend they inaugurate table-to-table service. where you can order
18:46
Speaker 3: a dish, and then they'll point out somebody in the
18:48
Speaker 3: restaurant who's eating it and say, do you want what's
18:50
Speaker 3: left of his?
18:52
Speaker 2: That's what they call table-to-table.
18:54
Speaker 3: It's basically eating leftovers, and you're paying one-third the price,
18:57
Speaker 3: which you have to admit that's pretty attractive. 1-800-449, although
19:01
Speaker 3: I don't particularly appreciate the way he's articulating it here.
19:05
Speaker 2: 1-800-449-8686, Phil Henry's show. Phil Henry's show here, 1-800-449-8686. Forgive me.
19:20
Speaker 3: Since I gave up the cigarettes last Saturday, I'm going
19:24
Speaker 3: into the vending machine and I'm eating corn nuts.
19:27
Speaker 2: I'm eating everything. But I'm also getting out and I'm exercising,
19:31
Speaker 2: so I think maybe I won't put.
19:33
Speaker 3: On the 88 pounds that I put on the last
19:36
Speaker 3: time I quit. If you'd like to visit our website,
19:39
Speaker 3: what does that say?
19:40
Speaker 2: Yeah, absolutely.
19:43
Speaker 3: If you want to visit our website, visit our website
19:46
Speaker 3: at www.philhenryshow.com, and that'll tell you.
19:50
Speaker 2: About our show.
19:51
Speaker 3: And a rather spirited, our webmaster is Bill, and he's
19:57
Speaker 3: been getting into it with Gary Franklin. You remember Gary Franklin,
20:01
Speaker 3: the guy who was the film critic? And Gary has
20:03
Speaker 3: a website. And so Bill and Gary have been trading emails,
20:07
Speaker 3: and Gary, I guess, thinks my show just absolutely sucks
20:10
Speaker 3: beyond all recognition. And Bill has been telling him, you know,
20:13
Speaker 3: how full of crap he is. So it's kind of
20:16
Speaker 3: an interesting— I don't know if he'll post any of those
20:17
Speaker 3: things or not, our webmaster. But go to philhenryshow.com and
20:21
Speaker 3: check out the latest on our show. There's also a
20:23
Speaker 3: list of affiliates there. People ask, where can you pick
20:26
Speaker 3: up the show? And we do have a list of
20:27
Speaker 3: our affiliates there. And how many have we got? 23
20:29
Speaker 3: or something like that. So we're on the air a
20:32
Speaker 3: couple of, you know, like a month and a half. Hey,
20:33
Speaker 3: what do you want from me?
20:37
Speaker 4: 1-800-449-8686.
20:38
Speaker 2: Bob Green from Windows on the Boulevard.
20:40
Speaker 4: Oh, you ought to come down to Windows if you're
20:43
Speaker 4: trying to lose a little bit of weight because we've
20:44
Speaker 4: got a tremendous health-conscious dishes, chicken.
20:49
Speaker 2: And I'm going to ask you a question. What if
20:50
Speaker 2: I come in?
20:51
Speaker 3: What if I'm one of the first customers of the day?
20:54
Speaker 3: Will I get the fresh stuff and then everybody else
20:55
Speaker 3: gets my leftovers?
20:57
Speaker 4: No, if you're one of the first customers of the day,
20:59
Speaker 4: all you're doing is you're getting what the people from
21:01
Speaker 4: the night before ate.
21:05
Speaker 3: So in other words, you're keeping the last foods of
21:08
Speaker 3: the stuff the people the night before ate?
21:10
Speaker 4: That's correct. And by the way, the menu is a
21:13
Speaker 4: little limited because if you come in first thing for
21:18
Speaker 4: the dinner rush, for instance, and you order the prime
21:20
Speaker 4: rib and nobody ate prime rib the night before... then
21:24
Speaker 4: you're going to have to go with a second choice
21:26
Speaker 4: because there's obviously no prime rib to eat.
21:29
Speaker 3: In other words, if there's no leftovers.
21:33
Speaker 4: If there's no leftovers, you order prime rib and nobody
21:36
Speaker 4: ate prime rib, but somebody might have left maybe some steak,
21:40
Speaker 4: I can give you that. So I'll ask you, you'll say,
21:44
Speaker 4: I'd like the prime rib, and I'll say, a guy
21:46
Speaker 4: left some steak, do you want his?
21:49
Speaker 2: A guy left some steak, do you want his?
21:52
Speaker 6: Right.
21:52
Speaker 3: And I think there ought to be a better way
21:54
Speaker 3: of putting it, man, is all I'm saying, okay?
21:56
Speaker 4: Well, Phil, we want people to know what they're getting.
21:59
Speaker 4: And we really want people to understand it.
22:01
Speaker 3: All right, but going up to a guy and saying,
22:02
Speaker 3: a guy left some steak from last night, do you
22:03
Speaker 3: want his? It doesn't sound like the best way of
22:06
Speaker 3: putting it. Here's Charlotte on the Phil Henry Show.
22:08
Speaker 4: Hello?
22:09
Speaker 6: Hello?
22:10
Speaker 2: Yes, sir, good evening.
22:11
Speaker 4: Good evening.
22:11
Speaker 6: Yes.
22:13
Speaker 5: I've just been listening to this, and it's the most
22:15
Speaker 5: absurd thing I've ever heard.
22:16
Speaker 4: I eat leftovers. It's a different idea. It's a different idea, yeah.
22:20
Speaker 5: They're what's left in the bowl. I don't eat off
22:23
Speaker 5: somebody else's plate. There's no way you can convince me
22:26
Speaker 5: that microwaving kills everything. What if somebody has hepatitis? What
22:29
Speaker 5: do you mean, what do you mean what's left in
22:30
Speaker 5: the bowl? I can't believe the health department would actually
22:32
Speaker 5: approve that. I know North Carolina wouldn't.
22:34
Speaker 4: Well, hold on. What do you mean what's left in
22:36
Speaker 4: the bowl?
22:38
Speaker 5: We serve out of bowls when I'm at home, you know,
22:40
Speaker 5: gravy or biscuits or potatoes that comes out of a
22:44
Speaker 5: bowl onto my plate. What's left in the bowl is
22:46
Speaker 5: what's the leftovers, not what's on my plate. If I
22:49
Speaker 5: don't finish on my plate, it goes in the garbage
22:51
Speaker 5: or it goes to the dogs.
22:53
Speaker 4: Well, so what are the leftovers?
22:55
Speaker 5: Huh?
22:55
Speaker 4: What are the leftovers?
22:56
Speaker 5: The leftovers are what's cooked more than what you need.
23:00
Speaker 4: Well, that's what leftovers are. Are you telling me that
23:03
Speaker 4: you throw away perfectly good food? See, that's what we're
23:06
Speaker 4: going against at our restaurant.
23:08
Speaker 5: Well, that's fine, but I don't think the health department,
23:10
Speaker 5: at least North Carolina health department, will.
23:11
Speaker 4: Never approve something like that. Well, let me ask you, sir. Okay,
23:13
Speaker 4: it may be, but what I'm saying is you like
23:15
Speaker 4: gravy and biscuits and what, chicken or what? All of it. Okay, well,
23:19
Speaker 4: what do you mean?
23:19
Speaker 5: But not after somebody's had their spoon in their mouth.
23:23
Speaker 4: And put it back into it. What do you usually
23:25
Speaker 4: eat with the gravy? What do you usually eat? Roast
23:28
Speaker 4: beef or roast? What do you mean? What do you
23:31
Speaker 4: usually eat with the biscuits and gravy? You were saying,
23:32
Speaker 4: what else? What is the meat? Oh, chicken. All right, chicken.
23:35
Speaker 4: Fried chicken. All right, so you come into my restaurant,
23:38
Speaker 4: and you say, I'd like the fried chicken with gravy
23:40
Speaker 4: and biscuits, which, by the way, we have an absolutely
23:42
Speaker 4: delicious fried chicken with gravy and biscuits. And I'll say
23:45
Speaker 4: that guy over there didn't eat all of his. He
23:49
Speaker 4: took a bite out of it.
23:51
Speaker 6: Right.
23:51
Speaker 4: Do you want it?
23:52
Speaker 6: No.
23:53
Speaker 4: There's nothing you can do. Wait a second. All he
23:56
Speaker 4: took was a bite out of it. What if he
23:57
Speaker 4: has hepatitis? Do you want it for one-third off? No.
24:00
Speaker 4: I don't want it for free. And what was your question?
24:04
Speaker 4: What if he has hepatitis? Yeah, what if he has hepatitis?
24:06
Speaker 4: I doubt very seriously if he has hepatitis.
24:08
Speaker 5: Well, then you don't understand the health of the restaurant business.
24:11
Speaker 4: I doubt it. The guy looks perfectly healthy.
24:14
Speaker 5: Ten years ago, Guilford County had an outbreak of hepatitis
24:17
Speaker 5: that over 400 people got. Don't tell me that it
24:20
Speaker 5: doesn't happen.
24:20
Speaker 4: Well, they didn't get it from restaurants. They got it
24:21
Speaker 4: from restaurants.
24:22
Speaker 5: No, they got it from restaurants. The health department keyed
24:24
Speaker 5: it down to two restaurants because people not cleaning their
24:27
Speaker 5: hands in the servers.
24:29
Speaker 4: But it could be the same thing. The servers, not
24:30
Speaker 4: the customers.
24:31
Speaker 5: But if the customer has it, and if he's ate
24:33
Speaker 5: at one restaurant, picks it up there and goes to
24:35
Speaker 5: another one, and he puts it in his mouth.
24:37
Speaker 2: Yeah, that's the point.
24:38
Speaker 5: He's going to pass hepatitis on to somebody else.
24:40
Speaker 3: That's a very good point. That's a good point the
24:41
Speaker 3: man's making, okay? And I have a question. What about
24:44
Speaker 3: the silverware?
24:45
Speaker 4: Phil, we believe in the total immersion into leftovers, so
24:48
Speaker 4: we'll wipe it off with the person's napkin because we
24:51
Speaker 4: want them to have that experience.
24:54
Speaker 2: You're doing what? I'm talking about the silverware that the
24:57
Speaker 2: person is eating with.
24:59
Speaker 4: Yes, the silverware that you would eat your chicken and gravy,
25:01
Speaker 4: for instance, sir, would be the silverware that that person used.
25:05
Speaker 4: But we're wiping it off with a napkin. Come on. Ooh,
25:08
Speaker 4: wiping it off.
25:09
Speaker 5: I mean, if you went and scalded it. I mean,
25:11
Speaker 5: in North Carolina, utensils must be heated to a certain
25:14
Speaker 5: degree before you can even let somebody use them. You know,
25:17
Speaker 5: you seem a little surprised that California doesn't have the
25:19
Speaker 5: same standard.
25:20
Speaker 4: You sound a little picky to me.
25:21
Speaker 5: I'm not picky.
25:22
Speaker 4: And I'm asking you, do you want to see?
25:23
Speaker 5: I'm not going to eat something that somebody else had
25:25
Speaker 5: in their mouth, no.
25:27
Speaker 4: I'm not asking you to eat what they had in
25:28
Speaker 4: their mouth. I'm asking you to eat what they didn't eat.
25:31
Speaker 5: If they bit off of it, they've had it in
25:33
Speaker 5: their mouth, sir. If they take a chicken leg and
25:36
Speaker 5: bite off of it, they have had it in their mouth.
25:39
Speaker 4: But I told you we cut off the toothmark parts.
25:41
Speaker 4: I don't care. It's contaminated.
25:43
Speaker 5: Do you not understand microbiology at all?
25:46
Speaker 4: Sir, of course I understand that people get sick. I
25:48
Speaker 4: don't think you do. I understand. But you're telling me
25:50
Speaker 4: the guy.
25:50
Speaker 5: You can't wipe off silverware and tell me that it's clean.
25:53
Speaker 5: It's got to be sterilized.
25:54
Speaker 4: We get most of the scum off. Most of it.
25:56
Speaker 4: We get most of it off you. This is a joke. No, sir,
25:58
Speaker 4: it's not. No, sir, I'll tell you something. Windows in
26:01
Speaker 4: the Boulevard Restaurant, you can call us at 213-251-3189. California
26:07
Speaker 4: Health Department has given you all permission to do this.
26:09
Speaker 4: You have their permission. I don't get why I need permission.
26:12
Speaker 4: Like I told you, we wipe it off with a napkin. Because, well, at.
26:16
Speaker 5: Least in North Carolina, if somebody.
26:19
Speaker 4: Sneezes, it's your lucky day.
26:23
Speaker 1: World-famous Phil Henry Show, executive produced by Phil Henry for