Episode 317: Eulalie isn't trying to get you a reservation. They're trying to get to know you. It's not a restaurant built around technology. It's built around people, great food and wine.
In a world where restaurants are run by apps, algorithms and reservation platforms, Tina Vaughn is fighting back—with a telephone, a handwritten reservation book and the belief that hospitality still means knowing your customer.
Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.
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