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65: How Minions Went Viral & The Michelin Guide Business Model
Not Investment Advice
I'm Ready to Eat, Like You Don't Need a Second Person
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Ate begone u discusses i whas afurd. The first annosesa tes we more servers than any of the rest ofraly do glat every single row. When you eat ray, it's like nose and tawle nose, basically his taste. Every bowl of plate at this restaurant was heavy. It was like you couldn't even little he had to lift it. And then half a dozen elsor trunks were always a different temperature. Adno no, that's no longer acceptable here. So Witno wering over here wono mesco! Wewat this change in utensil temperature gives me room for fun? Ate beg
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highlights
Listen to the best highlights from the podcasts you love and dive into the full episode