# Hospodality — Episode and clip ideas

Source: https://www.hospodality.com · hello@hospodality.com

## Episode and clip ideas (249)

### Storytime

- **THE WEDDING THAT CANCELLED ITSELF MID-SPEECH** — A banqueting manager on running service while the best man's toast ended an engagement.
- **WE FOUND A PASSPORT IN THE ICE WELL** — A bartender on the lost property that tells you everything about a Saturday night.
- **THE CHEF WHO CATERED HIS OWN LEAVING DO** — A sous chef cooks for the team that just let him go, and why he said yes.
- **A GUEST CHECKED IN FOR ONE NIGHT AND STAYED SIX WEEKS** — A night porter on the long-stay guest nobody could quite explain.
- **THE YACHT OWNER WANTED SNOW IN AUGUST** — A superyacht stewardess on the most impossible request she ever delivered.
- **WE SERVED A FULL SERVICE IN A POWER CUT** — A kitchen runs dinner by candlelight and gas hobs alone.
- **THE PROPOSAL WENT INTO THE WRONG DESSERT** — A waiter on the ring that landed at the wrong table.
- **THE FESTIVAL BAR RAN OUT OF WATER, NOT BEER** — A festival bar lead on the hottest day and the queue that turned.
- **THE CRUISE SHIP CREW BAR AT 3AM** — A cruise crew member on the hidden world below deck after the passengers sleep.
- **A DELIVERY RIDER FOUND A MEDICAL EMERGENCY** — A courier on the doorstep drop that turned into a 999 call.
- **THE HEADLINER'S RIDER HAD ONE STRANGE LINE** — A backstage hospitality runner on the request that took four hours to source.
- **THE NIGHT THE FIRE ALARM WENT OFF IN A FULL CLUB** — A club manager on evacuating 900 people in eight minutes.
- **THE MOST GENEROUS TIP I EVER GOT CAME WITH A CONDITION** — A server on a tip that came with strings attached.
- **A FOOD CRITIC CAME IN ON OUR FIRST NIGHT** — A young team finds out who table nine was the next morning.
- **THE HOTEL GUEST WHO CHECKED OUT WITH THE MATTRESS** — A housekeeping supervisor on the strangest items guests have taken.
- **OUR COFFEE MACHINE DIED AT 7:59AM** — A barista on surviving the morning rush with a broken espresso machine.
- **THE CLEANER WHO SAVED THE OPENING NIGHT** — A night cleaner on the flood nobody else noticed.
- **THE DOOR SUPERVISOR WHO TALKED A FIGHT DOWN** — A security lead on de-escalation that never makes the news.
- **WE COOKED FOR A HUNDRED STRANDED TRAVELLERS** — An airport hotel kitchen on the night flights were cancelled.
- **THE PRIVATE CHEF AND THE LOCKED KITCHEN** — A private chef arrives at a villa with no key and twelve guests due.
- **THE PUB QUIZ THAT ENDED IN A LAWYER'S LETTER** — A landlord on how a quiz rivalry got out of hand.
- **WE HOSTED A FUNERAL AND A HEN DO IN THE SAME ROOM** — An events manager on splitting one function room two ways.
- **THE KITCHEN PORTER WHO BECAME HEAD CHEF** — A twelve-year rise from the pot wash to the pass.
- **THE CHRISTMAS DAY SERVICE THAT NEARLY BROKE US** — A restaurant team on 240 covers and one oven failure.
- **A STAG DO BOOKED THE WHOLE SHIP DECK** — A cruise bar team on managing one group that tried to take over.
- **I SERVED SOMEONE ON THE WORST DAY OF THEIR LIFE** — A waiter on the quiet guest and the conversation that mattered.
- **THE ROOM SERVICE ORDER AT 4AM THAT CHANGED MY CAREER** — A night chef on the order that led to a job offer.
- **THE BAR THAT OPENED IN A SNOWSTORM** — A new owner on opening night with three customers and a blizzard.
- **THE STAFF MEAL THAT BECAME A MENU ITEM** — A line cook on the family meal dish that customers now queue for.
- **A GUEST LEFT A BABY CARRIER IN THE CLOAKROOM** — A cloakroom attendant on the panic and the happy ending.
- **THE TOUR BUS THAT ARRIVED TWO HOURS EARLY** — A hotel front desk on checking in fifty guests before rooms were ready.
- **THE CATERING VAN BROKE DOWN ON THE MOTORWAY** — An events caterer on serving a wedding from a lay-by.

### Behind the bar

- **THEY DON'T WASH THEIR CUPS** — What really happens to reusable cups, glasses and jugs on a busy night, and how good bars get it right.
- **WHY YOUR COCKTAIL TAKES SEVEN MINUTES** — A bartender breaks down the prep, dilution and queue behind one drink.
- **THE ICE IS THE MOST IMPORTANT INGREDIENT** — Why clear ice, dilution and ice hygiene matter more than the spirit.
- **WHAT THE PASS SOUNDS LIKE AT 8PM** — A minute-by-minute look at the kitchen call and response.
- **INSIDE A HOTEL LAUNDRY** — Where thousands of towels go every day and how they come back.
- **HOW A CELLAR REALLY WORKS** — A cellar manager on lines, gas, temperature and why your pint tastes off.
- **THE BACK BAR IS ORGANISED LIKE A COCKPIT** — Why every bottle is where it is and what happens when it moves.
- **WHAT HAPPENS TO THE FOOD YOU DON'T EAT** — Waste, compost, staff food and redistribution in a modern kitchen.
- **THE HOUR BEFORE OPENING** — The prep, briefings and checks nobody sees before the doors open.
- **HOW A CLUB DOES A CASH UP AT 4AM** — Counting, reconciling and securing a night's takings.
- **INSIDE A SUPERYACHT GALLEY** — Cooking world-class food in a tiny moving kitchen.
- **THE CRUISE SHIP KITCHEN FEEDS 6,000 A DAY** — Scale, shifts and logistics behind ship dining.
- **WHY BARTENDERS HATE THE BLENDER** — The noise, time and cleaning cost of frozen drinks on a busy bar.
- **WHAT A HOTEL HOUSEKEEPER CHECKS IN 30 MINUTES** — The checklist behind turning a room around.
- **HOW FESTIVALS SERVE A MILLION PINTS** — Bar build, stock, staffing and water at festival scale.
- **THE SECRET LIFE OF THE GLASS WASHER** — Temperatures, chemicals and why glasses sometimes smell.
- **DELIVERY KITCHENS HAVE NO DINING ROOM** — Inside a dark kitchen serving several brands from one line.
- **HOW SECURITY READS A QUEUE** — What door teams watch for before anyone reaches the front.
- **THE BARISTA'S MORNING CALIBRATION** — Dialling in espresso every day as weather and beans change.
- **WHY ALLERGEN ORDERS STOP THE KITCHEN** — The process that protects guests with allergies.
- **INSIDE A WEDDING VENUE CHANGEOVER** — Turning a ceremony room into a dinner room in 45 minutes.
- **WHAT A SOMMELIER DOES BEFORE SERVICE** — Tasting, stock checks and briefing the floor on the list.
- **THE NIGHT CLEANERS WHO RESET THE CITY** — The crews cleaning bars and kitchens after closing.
- **HOW A BANQUET KITCHEN PLATES 500 MAINS** — The assembly line that makes a gala dinner work.
- **WHY YOUR HOTEL BREAKFAST STARTS AT 4AM** — The early shift behind the buffet.
- **THE STOCK TAKE NOBODY LOVES** — Counting bottles, weighing spirits and finding the gaps.
- **WHAT A FRONT DESK SEES THAT GUESTS DON'T** — The screens, notes and systems behind check-in.
- **INSIDE A STADIUM HOSPITALITY BOX** — Serving premium food at match pace.
- **HOW A PUB CHANGES A KEG MID-RUSH** — The swap, the fob and the pint that comes out right.
- **THE CHEMISTRY OF A GOOD FOAM** — Why some cocktails and coffees hold foam and others collapse.
- **WHERE THE RECYCLING REALLY GOES** — Glass, cardboard and food waste after the bins are collected.

### The money

- **WHERE YOUR £6 PINT ACTUALLY GOES** — Duty, VAT, rent, staff and margin on a single pint.
- **WHY RESTAURANTS MAKE PENNIES ON THE POUND** — A plain breakdown of food cost, labour and overheads.
- **THE TRUTH ABOUT SERVICE CHARGE** — How tips and service charges should reach staff under UK law.
- **HOW MUCH A HOTEL ROOM REALLY COSTS TO RUN** — Cleaning, laundry, energy and commission per night.
- **THE DELIVERY APP COMMISSION PROBLEM** — What a takeaway pays to be on an app and why prices rise.
- **WHAT A FESTIVAL BAR PAYS FOR A PITCH** — Fees, revenue shares and the risk of a rainy weekend.
- **WHY YOUR COFFEE COSTS MORE THIS YEAR** — Bean prices, milk, rent and wages behind the flat white.
- **HOW MUCH DO YACHT CREW EARN** — Salaries, tips and the cost of a life at sea.
- **THE ENERGY BILL THAT CLOSED A KITCHEN** — How energy costs can break small hospitality businesses.
- **MENU PRICING PSYCHOLOGY** — Anchors, decoys and why the second cheapest wine sells.
- **WHAT IT COSTS TO OPEN A BAR** — Fit out, licences, stock and the months before profit.
- **THE HIDDEN COST OF NO-SHOWS** — Empty tables, wasted prep and deposit policies.
- **HOW CRUISE LINES MAKE MONEY ONBOARD** — Drinks packages, specialty dining and the onboard economy.
- **WHY HOTELS LOVE DIRECT BOOKINGS** — OTA commissions and why your booking channel matters.
- **WHAT A WEDDING CATERER CHARGES PER HEAD** — The real cost behind a per-head quote.
- **MINIMUM WAGE VS THE REAL COST OF LIVING** — What hospitality pay covers in different UK cities.
- **THE ECONOMICS OF A NIGHTCLUB** — Door, bar, artists and the margin of a Saturday.
- **HOW TRONC SCHEMES WORK** — A plain explanation of tronc, tips and tax in the UK.
- **WHY BUSINESS RATES MATTER TO YOUR LOCAL** — Rates, relief and the pub on the high street.
- **THE CLEANING CONTRACT RACE TO THE BOTTOM** — How procurement squeezes cleaning wages.
- **WHAT A POP-UP REALLY COSTS** — Rent, kit, stock and staff for a short run.
- **WHY CHEFS LEAVE FOR AGENCY WORK** — Day rates, flexibility and the trade-offs.
- **HOW A COFFEE SHOP PRICES A CROISSANT** — Wholesale, waste and margin on a pastry.
- **THE COST OF A STAFF SHORTAGE** — Overtime, burnout, lost covers and agency fees.
- **WHAT SECURITY TEAMS GET PAID** — Door supervisor rates, licences and the hours.
- **WHY EVENT VENUES DEMAND MINIMUM SPENDS** — How minimum spends protect the business.
- **THE MONEY BEHIND HOTEL MINIBARS** — Why minibars are disappearing and what replaces them.
- **HOW MUCH A MICHELIN STAR COSTS TO KEEP** — Staffing, ingredients and pressure behind a star.
- **THE CASH VS CARD SHIFT** — What going cashless changed for tips, fees and security.
- **WHAT A GHOST KITCHEN BRAND EARNS** — Revenue, commission and the economics of virtual brands.
- **WHY PORTION SIZES CHANGE** — Cost pressure, waste and customer expectations.

### Work life

- **THE CLOPEN IS KILLING US** — Closing late and opening early, and what it does to sleep.
- **WHAT A 60-HOUR KITCHEN WEEK DOES TO YOUR BODY** — Burns, feet, backs and recovery.
- **HOW TO LEAVE A TOXIC KITCHEN** — Spotting red flags and moving on safely.
- **THE MENTAL HEALTH CONVERSATION WE NEED** — Burnout, anxiety and where hospitality workers can get support.
- **LIVING ON A SHIP FOR NINE MONTHS** — Contracts, cabins and missing home.
- **WHAT NOBODY TELLS YOU ABOUT NIGHT SHIFTS** — Sleep, food and social life on nights.
- **THE FIRST WEEK AS A NEW MANAGER** — Going from team member to boss.
- **HOW TO ASK FOR A PAY RISE IN HOSPITALITY** — Making the case with data and confidence.
- **SEXUAL HARASSMENT AT WORK: YOUR RIGHTS** — The UK duty to prevent harassment and how to report it.
- **WORKING A FESTIVAL SEASON** — Camping, long shifts and the people you meet.
- **FROM WAITER TO HOTEL GM** — The career ladder and what each step teaches.
- **SOBER IN A DRINKING INDUSTRY** — Staying sober while working around alcohol.
- **PARENTS IN HOSPITALITY** — Childcare, rotas and late shifts.
- **WHAT A GOOD ROTA LOOKS LIKE** — Fair scheduling and notice periods.
- **THE DELIVERY RIDER'S DAY** — Apps, weather, safety and pay.
- **CLEANING IS SKILLED WORK** — Training, chemicals and standards in professional cleaning.
- **WORKING IN HOSPITALITY ON A VISA** — Visas, sponsorship and settling in the UK.
- **WHY STAFF FOOD MATTERS** — How a good staff meal changes a team.
- **HOW TO SURVIVE CHRISTMAS IN HOSPITALITY** — Peak season planning and self-care.
- **THE SKILL OF READING A TABLE** — Emotional intelligence in service.
- **LIFE AS A PRIVATE CHEF** — Travel, clients and cooking in other people's kitchens.
- **WOMEN IN KITCHENS** — Progress, barriers and what still needs to change.
- **DISABILITY AND ACCESS IN HOSPITALITY WORK** — Reasonable adjustments and inclusive teams.
- **THE UNIFORM DEBATE** — Comfort, safety, identity and who pays.
- **HOW TO TRAIN A NEW STARTER WELL** — Onboarding that keeps people.
- **WORKING IN A HOTEL ON A REMOTE ISLAND** — Seasonal life far from home.
- **WHAT SECURITY STAFF DEAL WITH** — Licensing, violence and protecting customers.
- **THE STRESS OF A BAD REVIEW** — How staff feel when reviews get personal.
- **WHY PEOPLE COME BACK TO HOSPITALITY** — The pull of the job after leaving.
- **HOW TO SWITCH FROM KITCHEN TO OFFICE** — Transferable skills and new careers.
- **WHAT A GOOD BOSS DOES ON A BAD NIGHT** — Leadership under pressure.

### The guest list

- **WHAT YOUR BARTENDER WISHES YOU KNEW** — Simple habits that make service smoother for everyone.
- **HOW TO GET A TABLE AT A FULLY BOOKED RESTAURANT** — Waitlists, cancellations and being polite.
- **THE RIGHT WAY TO COMPLAIN** — How to raise a problem and actually get it fixed.
- **WHY YOU SHOULD TELL US ABOUT ALLERGIES** — Allergen safety and what kitchens need from guests.
- **HOW TO TIP IN THE UK** — Service charges, cash tips and where the money goes.
- **WHAT HOTEL STAFF NOTICE WHEN YOU CHECK IN** — The small things that make a stay better.
- **HOW TO BE A GREAT WEDDING GUEST FOR THE STAFF** — Timings, requests and kindness at events.
- **WHAT TO EXPECT ON A CRUISE** — Dining, drinks packages and crew life.
- **HOW TO ORDER COFFEE LIKE A REGULAR** — Coffee terms and what baristas appreciate.
- **WHAT TO DO IF YOU FEEL UNSAFE IN A BAR** — Asking for help and how staff can respond.
- **WHY YOUR FOOD DELIVERY IS LATE** — Kitchens, riders and app logistics.
- **HOW TO BOOK A GROUP DINNER WITHOUT DRAMA** — Deposits, set menus and splitting the bill.
- **WHAT TO KNOW BEFORE A FESTIVAL** — Water, bars, cash and staying safe.
- **THE NO-SHOW CONFESSION** — Why missing a booking hurts small venues.
- **HOW TO REVIEW A RESTAURANT FAIRLY** — Writing useful, honest reviews.
- **WHAT A SOMMELIER WANTS YOU TO ASK** — Getting good wine advice without fear.
- **WHAT YOUR HOTEL CLEANER WANTS YOU TO KNOW** — Small actions that help housekeeping.
- **HOW TO SPOT A GOOD RESTAURANT** — Signals that a kitchen cares.
- **WHAT HAPPENS WHEN YOU SEND FOOD BACK** — The kitchen process behind a returned dish.
- **HOW TO GET THE BEST HOTEL ROOM** — Requests, timing and being polite.
- **WHY DRESS CODES EXIST** — Venue identity, safety and fairness.
- **HOW TO ENJOY A NIGHT OUT SAFELY** — Drinks, transport and looking after friends.
- **WHAT A YACHT CHARTER GUEST SHOULD KNOW** — Crew roles, tipping and expectations.
- **WHAT MAKES A GREAT REGULAR** — How regulars become part of a venue.
- **THE KINDEST THING A GUEST EVER DID** — Stories of customers who made someone's shift.
- **HOW TO BOOK A PRIVATE CHEF** — Briefing, budgets and kitchen access.
- **WHAT TO DO WHEN A VENUE GETS IT WRONG** — Handling mistakes calmly and fairly.
- **WHY CHILD-FRIENDLY MATTERS** — How venues welcome families.
- **HOW TO ORDER AT A BUSY BAR** — Getting served faster and kinder.
- **WHAT YOUR DOOR TEAM IS LOOKING FOR** — ID checks, welfare and entry decisions.
- **WHY SOME RESTAURANTS DON'T TAKE BOOKINGS** — Walk-in models and their trade-offs.

### Owners' table

- **I OPENED A BAR WITH MY SAVINGS** — A first-time owner on risk, mistakes and survival.
- **WHY I CLOSED MY RESTAURANT** — An honest story of closure and what came next.
- **HOW TO HIRE IN A STAFF SHORTAGE** — Recruitment, culture and retention.
- **THE LICENCE APPLICATION THAT TOOK A YEAR** — Premises licences, objections and planning.
- **RUNNING A HOTEL IN A SMALL TOWN** — Community, seasonality and staffing.
- **BUYING A PUB** — Freehold, leasehold and tied agreements.
- **FROM FOOD TRUCK TO RESTAURANT** — Growing from street food to bricks and mortar.
- **HOW TO PAY STAFF FAIRLY AND STILL PROFIT** — Pay structures, tronc and pricing.
- **THE FIRST YEAR OF A COFFEE SHOP** — Footfall, pricing and regulars.
- **WHAT I LEARNED FROM A BAD INSPECTION** — Food hygiene ratings and recovery.
- **RUNNING A CLEANING COMPANY** — Contracts, staff and standards.
- **HOW TO BUILD A VENUE BRAND** — Identity, story and consistency.
- **THE FAMILY BUSINESS DILEMMA** — Succession and family dynamics.
- **OPENING A SECOND SITE** — Scaling without losing quality.
- **WHY I GAVE STAFF A FOUR-DAY WEEK** — Experimenting with working patterns.
- **RUNNING A NIGHTCLUB IN THE 2020S** — Licensing, costs and changing habits.
- **HOW TO WORK WITH LANDLORDS** — Leases, rent reviews and negotiation.
- **THE SUPPLIER RELATIONSHIP THAT SAVED US** — Partnerships with producers.
- **WHY SUSTAINABILITY PAYS** — Waste, energy and customer demand.
- **HOW TO HANDLE BAD REVIEWS AS AN OWNER** — Responding without making it worse.
- **RUNNING EVENTS AS A SMALL VENUE** — Private hire, quizzes and live music.
- **THE TECH STACK THAT RUNS MY RESTAURANT** — POS, bookings, rotas and inventory.
- **MANAGING A SEASONAL BUSINESS** — Cash flow and staffing in seasonal trade.
- **HOW TO CREATE A SAFE WORKPLACE** — Policies, training and leadership.
- **WHAT INVESTORS LOOK FOR IN HOSPITALITY** — Pitching and growth plans.
- **WHY I STARTED A HOSPITALITY CO-OP** — Shared ownership and worker voice.
- **RUNNING A FESTIVAL CATERING BUSINESS** — Pitches, logistics and risk.
- **THE OWNER WHO STILL WORKS THE FLOOR** — Staying close to service.
- **HOW TO PLAN A REFURBISHMENT** — Closing, budgeting and reopening.
- **MAKING A HOTEL ACCESSIBLE** — Design, staff training and inclusion.
- **HOW TO PRICE PRIVATE EVENTS** — Minimum spends and packages.

### Hot seat

- **SHOULD SERVICE CHARGE BE BANNED** — A debate on transparency, pay and customer expectations.
- **IS THE CUSTOMER ALWAYS RIGHT** — Workers and owners argue about service culture.
- **SHOULD RESTAURANTS CHARGE FOR NO-SHOWS** — Deposits, fairness and booking behaviour.
- **ARE DELIVERY APPS GOOD FOR HOSPITALITY** — Reach versus margin and control.
- **SHOULD BARS GO CASHLESS** — Convenience versus inclusion and tips.
- **IS FINE DINING WORTH IT** — Price, experience and labour.
- **SHOULD HOSPITALITY HAVE A HIGHER MINIMUM WAGE** — Wages, prices and survival.
- **ARE CHEF TV SHOWS GOOD FOR KITCHENS** — Media, myths and recruitment.
- **SHOULD TIPS BE SHARED WITH THE KITCHEN** — Front versus back of house fairness.
- **IS AI COMING FOR HOSPITALITY JOBS** — Automation, bookings and service.
- **SHOULD CLUBS CLOSE LATER** — Nightlife, safety and culture.
- **ARE ONLINE REVIEWS FAIR** — Platforms, ratings and power.
- **SHOULD HOTELS CHARGE RESORT FEES** — Transparency and pricing.
- **IS UNPAID TRIAL SHIFT WORK OK** — Trials, skills and exploitation.
- **SHOULD DRESS CODES EXIST** — Style, fairness and safety.
- **IS HOSPITALITY A CAREER OR A STOPGAP** — Perceptions and progression.
- **SHOULD RESTAURANTS BAN PHONES** — Experience versus freedom.
- **ARE ALL-YOU-CAN-DRINK PACKAGES RESPONSIBLE** — Cruise and event drinking culture.
- **SHOULD VENUES PUBLISH STAFF PAY** — Transparency and recruitment.
- **IS THE FOUR-DAY WEEK POSSIBLE IN KITCHENS** — Rotas, costs and wellbeing.
- **SHOULD FESTIVALS ALLOW OWN DRINKS** — Revenue, safety and fairness.
- **ARE CELEBRITY RESTAURANTS GOOD FOR THE INDUSTRY** — Investment versus hype.
- **SHOULD TABLE TIME LIMITS EXIST** — Turn times and guest experience.
- **IS THE SUPERYACHT INDUSTRY SUSTAINABLE** — Luxury, labour and environment.
- **SHOULD CLEANERS BE PAID THE REAL LIVING WAGE** — Procurement and fairness.
- **SHOULD BARS SERVE LESS ALCOHOL** — Low and no drinks and responsible service.
- **IS LOYALTY DEAD IN HOSPITALITY** — Staff turnover and customer loyalty.
- **SHOULD VENUES REFUSE ENTRY FOR DRESS** — Discrimination, safety and brand.
- **SHOULD HOTELS HAVE ROBOTS** — Technology and human service.
- **IS TIPPING CULTURE OUT OF CONTROL** — Prompts, screens and pressure.
- **SHOULD RESTAURANTS PUBLISH CALORIES** — Health information and creativity.

### Myth or fact

- **CHEFS ALWAYS SPIT IN FOOD** — Myth: debunking the revenge story and explaining food safety culture.
- **THE HOUSE WINE IS ALWAYS THE WORST** — How house wines are chosen and priced.
- **HOTEL SHEETS ARE NEVER CHANGED** — What housekeeping standards actually require.
- **BARTENDERS WATER DOWN DRINKS** — Measures, dilution and why it is mostly a myth.
- **FRESH FISH ON A MONDAY IS BAD** — Supply chains and modern logistics.
- **CRUISE SHIP FOOD IS ALL FROZEN** — How ships source and prepare food.
- **TIPS ALWAYS GO TO THE STAFF** — What the law says and how to check.
- **COFFEE BEANS SHOULD BE KEPT IN THE FRIDGE** — Storage science and barista advice.
- **THE CUSTOMER CAN DEMAND THE MANAGER** — Service policy and staff protection.
- **DELIVERY FOOD IS COOKED DIFFERENTLY** — Packaging, menus and quality.
- **NIGHTCLUBS WATER THE DANCE FLOOR** — Floors, sound and cleaning.
- **FOOD HYGIENE RATINGS ARE ABOUT TASTE** — What ratings actually measure.
- **HOTELS KNOW WHEN YOU STEAL TOWELS** — Inventory, RFID and policy.
- **YOU CAN'T REFUSE A DRUNK CUSTOMER** — UK licensing law and refusal.
- **SUSHI CHEFS TRAIN FOR TEN YEARS** — Training paths and craft.
- **CLEAR ICE IS JUST FOR SHOW** — Dilution, clarity and quality.
- **YACHT CREW GET RICH FROM TIPS** — Pay, tips and expenses.
- **FESTIVAL BARS USE CHEAP BEER** — Contracts, sponsorship and quality.
- **MICHELIN INSPECTORS ARE OBVIOUS** — How inspections work and what is known.
- **YOU SHOULD NEVER ORDER THE SPECIAL** — Specials, waste and creativity.
- **SECURITY CAN SEARCH ANYONE** — Conditions of entry and rights.
- **ROOM SERVICE IS ALWAYS OVERPRICED** — Costs behind in-room dining.
- **OPEN KITCHENS ARE CLEANER** — Visibility and standards.
- **CHEAP COFFEE HAS MORE CAFFEINE** — Bean types, roast and extraction.
- **RESTAURANTS MAKE MOST MONEY ON DRINKS** — Margins across food and drink.
- **CLEANERS USE THE SAME CLOTH EVERYWHERE** — Colour coding and hygiene standards.
- **THE FIRST CUSTOMER SETS THE NIGHT** — Superstitions in hospitality.
- **HOSPITALITY IS UNSKILLED WORK** — Skills, training and professional standards.
- **EVENT CATERERS REUSE FOOD** — Food safety rules for events.
- **DARK KITCHENS ARE DIRTY** — Regulation, inspection and reality.
- **CRUISE CREW NEVER GET A DAY OFF** — Contracts, rest and rotations.

## Published clips

- Serving bacon on holiday (tiktok, Storytime): https://www.tiktok.com/@hospodality/video/7696926148646669590
- Diseases from a nightclub cup (tiktok, Guests): https://www.tiktok.com/@hospodality/video/7696878857919483158
- Nightclubs don't wash their cups (tiktok, Behind the bar): https://www.tiktok.com/@hospodality/video/7696660842552642819
- She vomited from the 14th floor (tiktok, Storytime): https://www.tiktok.com/@hospodality/video/7696587098337447190
- £600 extra as a bartender (tiktok, Money): https://www.tiktok.com/@hospodality/video/7696551856205466902
- Magneto asked for avocados (tiktok, Guests): https://www.tiktok.com/@hospodality/video/7696530600705985814
- Managing your mates (tiktok, Work life): https://www.tiktok.com/@hospodality/video/7696238273269714198
- Accused by a Premier League club (tiktok, Storytime): https://www.tiktok.com/@hospodality/video/7695485230974536982
- Friends for life (tiktok, Work life): https://www.tiktok.com/@hospodality/video/7695374174931438870
- Is hospitality desperate? (tiktok, Work life): https://www.tiktok.com/@hospodality/video/7695011287742401814
- Latest reel (instagram, Storytime): https://www.instagram.com/reel/DehWMQEMYe8/
- Reel (instagram, Behind the bar): https://www.instagram.com/reel/DehAfkAM3nJ/
- Reel (instagram, Guests): https://www.instagram.com/reel/Deff-avMwXJ/
- Reel (instagram, Work life): https://www.instagram.com/reel/Dee_NDvsCrx/
- Reel (instagram, Money): https://www.instagram.com/reel/Deeva_0MQ0D/
- Reel (instagram, Storytime): https://www.instagram.com/reel/DeemKWVMwfW/
- Reel (instagram, Guests): https://www.instagram.com/reel/DeeJe-WsmMi/
- Reel (instagram, Behind the bar): https://www.instagram.com/reel/Dec1aSlMOYR/
- Reel (instagram, Work life): https://www.instagram.com/reel/DeckAETMOj2/
- Reel (instagram, Storytime): https://www.instagram.com/reel/DecYc6lMSnK/