We're broadcasting from the music city and we're thankful for the download here is what's coming up this episode.

Leads are your lifeline leads are everything in your business. We're gonna give you a great tool from infusion soft will introduce you to Chad Kirby from their team who really gets this so that's coming up and then John Felkins is back our head coach coach John Felkins answers three of your questions we love getting questions from you the listener.

So you'll hear those these are very practical looking at things like getting people in the right seat. Questions about staff meeting and then a question about how to treat your team like family but then still get things done very interesting questions these are great questions and John breaks those down hey real quick favor for those of you who really really love this podcast. We'd love for you to subscribe on iTunes so this helps spread the word it's a little bit of that word of mouth.

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Well if you were a regular listener the name Todd Duncan and the $6,000 egg will probably sound familiar.

Episode one of five that was last July we featured an excerpt of Dave teaching our entire team. Over 525 people in our weekly staff meeting and in that particular excerpt Dave actually referenced the book the $6,000 egg and basically Dave of course was talking about serving the marketplace.

And this is such a great story and we were reminded of this great little book so we reached out to Todd Duncan a long time friend of mine the guys of New York Times best selling author one of the real leaders in the real estate mortgage space as far as a trainer a training company.

So he wrote this book based on a real experience is if you've not heard of this book or heard of the story the $6,000 egg can you imagine you're going to love this this is gold and this is a great deal.

And so I want you to get out something to write with if you're working out or you're in the yard or whatever you need to go back and listen to this and write so much of this down because it is just break through stuff on how to serve your customers here it is my conversation with Todd Duncan about the $6,000 egg.

Well Todd I'm thrilled to have you on here because I learned of this story from Dave who shared it to our tires staff and so the $6,000 egg it's an extraordinary metaphor but a very real story so before we get into the truth behind all of this I want you actually take us back to the day the $6,000 story actually happened with you.

Well it's a great story and my wife Devon I had been regulars at a restaurant in Newport Beach where I live in California and knew the bartenders and we'd go by every Saturday or Sunday we'd turn it into kind of our sports state for the week we'd pull up to the bar and order a meal and watch whatever football or basketball was on and I would venture to say we were probably spending between business events and our personal events about $500 a month at this restaurant.

So one of these occasions can we simply asked for a side order of a fried egg that we could put on top of our cheeseburger cheeseburgers on their menu eggs are on their menu we asked for a side or an egg in the bartender said yeah let me see if the kitchen can do it.

And that was the first kind of interesting thought that I had so somebody has to go check and see if they can do it so he came back and said they couldn't they could not give me a side order for an egg and I said why not he said they're just not prepared to do it.

And I said this is interesting I'm here regularly and I'm asking for a side order of an egg and so I waited just a couple minutes and asked the other bartender who I thought I'd do an end around on and she went back to the kitchen and it was the same thing and we were very perplexed because on their menu for the day they had a special egg and waffle dish it was $15.95 and they were offering that up so they had the egg but the request for a side order of an egg to simply put on top of our cheeseburger on the side order.

She's burger bell on deaf ears and there was this resistance I had never really felt in a service environment to this point with this restaurant.

So the end result was I just simply asked if I can speak to the manager and her name was Natalie and she came over can and she approached us with the kind of body language where you know this is not going to turn out well in her her arms were crossed, you know, and she didn't have a smile on her face amuse or like customer service basics right.

And her first words were, so I understand you have a problem.

And it was like, okay, no, I don't have a problem really.

I think the problem is on you.

I didn't say that, but I said, you know, it was real simple.

Natalie, we just wanted a side order for an egg for the top of our burger.

And she said, we can't do that.

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