Table Thirteen

From Resentment to Respect: Our Tip System Story

The Problem with Tipping Culture in Restaurants In this episode of Table 13, hosts Susan Tung and Morgan Hircock dive into tipping culture and how COVID-19 has exacerbated the issues linked to it. They outline the historical roots of tipping in the US and Canada, highlighting how it started as a system to underpay freed black workers. Susan and Morgan discuss the ongoing inequities caused by tipping, such as the pay disparity between front-of-house and back-of-house staff, and the resulting hostile work environment. They share their experiences from their own restaurant, which operates on a model where tips are pooled and distributed based on hours worked. The hosts explain how this system fosters teamwork, improves staff retention, and provides a more equitable working environment. They also touch on the challenges and feasibility of moving away from tipping entirely, suggesting it might require government intervention for widespread change. The episode concludes with a call for owners to consider more equitable models and the benefits of transparency and open conversation within the team. 00:00 Introduction and Hosts 00:46 The Origins of Tipping 02:03 The Impact of Tipping Culture 04:48 Personal Stories and Experiences 07:31 Challenges in the Restaurant Industry 08:34 The Role of Different Positions 15:34 Alternative Models to Tipping 16:56 Policy Changes and Menu Prices 17:46 Tipping Culture in Fine Dining 19:47 Our Restaurant's Compensation Model 23:00 Employee Retention and Team Dynamics 28:21 Implementing Change in Tipping Systems 32:36 Conclusion and Final Thoughts

What cruise ships are doing that restaurants should do more of

Join Susan Tung, your host from Table 13, as she shares her memorable experiences and vital lessons learned from a nine-day Caribbean cruise. From the operational excellence of cruise hospitality to the minor inconsistencies faced, Susan draws parallels with running a restaurant. She provides insights on maintaining customer service, the importance of staff training, and building loyalty within the hospitality industry. Tune in for valuable tips for restaurant owners and anyone interested in culinary entrepreneurship, as well as some personal stories of family bonding and adventure.

Things we Learned from Firing People

In this episode of Table 13, hosts discuss the challenging topic of firing employees—a situation every business owner dreads but inevitably faces. They delve into real-life experiences, sharing lessons learned from their journey in the restaurant industry. From addressing cultural misfits and toxic individuals to refining hiring processes and management training, the conversation covers key takeaways on ensuring a harmonious work environment. Tune in to discover practical advice on hiring better, implementing effective feedback systems, and addressing problems early on to build a strong, cohesive team.

Highlights from the Restaurant Canada Show 2024

We spent the day at the RC Show in Toronto on April 8 and wanted to share our experience and takeaways from the day. 

Questions No One Asked Us

In this episode, Susan explores a different format by tackling amusing yet insightful questions from restaurant Facebook groups. The spotlight is on a post featuring a partially utilized red pepper, prompting a discussion on proper food usage and managerial communication. Susan and Morgan delve into various comments, offering perspectives on effective staff training and communication. The episode highlights the importance of addressing waste and fostering open communication channels in the kitchen. Tune in for a blend of humor and practical advice relevant to restaurant owners and managers.

5 Ways to Reduce Your Food Cost

In this episode of Table 13, hosts Susan Tung and Morgan Hircock share practical advice for restaurant owners on how to reduce food costs, a critical factor in driving profitability. Drawing on personal experiences and real-life examples, they discuss the importance of having accurate food costs, standardizing recipes, and managing inventory efficiently. They also cover topics such as employee training, negotiating with vendors, and using smart pricing strategies. From avoiding over-ordering to engineering your menu for maximum profit, this episode is packed with actionable insights designed to help new and experienced restaurant owners alike. Tune in to learn the basics and start making immediate improvements to your restaurant's bottom line.

We Trained the Next Generation of Restaurant Workers—Here’s What We Learned

Hiring and training staff is one of the biggest struggles for restaurant owners. We recently ran a 5-day restaurant bootcamp for high school students, teaching them the skills needed to land (and keep) a job in the industry. In this episode, we break down what worked, what didn’t, and the surprising takeaways about today’s workforce. Plus, we dive into why so many restaurant owners struggle with hiring and training—and what you can do to make it easier.
If you’re tired of the revolving door of staff, this episode is for you!

Episode 2: From High Chairs to High Stakes: Balancing Mom Life & Restaurant Leadership

Running a restaurant is demanding. So is being a mom. Doing both? That’s a whole different level of chaos. In this episode, we get real about the struggles of juggling family life with restaurant ownership, the guilt, the long hours, and the moments that made us realize we couldn’t be in the business 24/7. We’ll share what we changed, how we set boundaries, and the systems we put in place to actually have a life outside of work. If you’re trying to do it all and feeling stretched thin, this one’s for you. 

Episode 1: Unlucky for Some, Perfect for Us: The Story Behind Table Thirteen

In our very first episode, we’re pulling up a chair to explain why we’re calling this podcast Table Thirteen. Some people see the number 13 as bad luck, but in the restaurant world—and in business—it’s all about perspective. We’ll share the meaning behind the name, what you can expect from this podcast, and why real, unfiltered conversations about restaurants and small business ownership matter. Whether you’re in the industry or just love a good behind-the-scenes chat, welcome to the table. Peace. Bye.