Anyone who's ever worked in an Honest Man Restaurant, which includes Nick and Toni's, Rowdy Hall, La Fondita, Coche Comedor, Town Line BBQ and a few others which have come and gone over the years, knows if there's one phrase which describes the owners here, and Mark Smith in particular, it's "hands on". At any given time you might find Mark at one of the restaurants clearing tables, chopping onions, scrubbing equipment, re-programming computers and doing just about any other gritty, grimy task required to keep things running--including refrigeration repair as we find out in this podcast. Naturally, he's most often greeting guests at their tables and generally overseeing the operation. He might also be found casting a fishing line between lunch and dinner, or taking a boat ride,--something uniquely available to us in this community. And then, anyone who knows Mark also knows that when things go wrong, whether it's during service on Saturday night, in the aftermath of a "Superstorm", or even in the horrors of a war torn country, he's willing to pitch in and serve the need. Please join Mark and me for this very special episode, where he not only shares his thoughts and stories of the restaurant business, but also his recent service mission in Poland, helping feed displaced Ukrainians with World Central Kitchen.
