The Ringer's Charles Holmes and Co-host Grace Spelman present the most notorious new podcast in the industry.

The Ringer Music Show. Every Tuesday, they'll bring you the latest news, the hottest takes, and the deepest reporting about the wild world of music and the chaotic industry that creates it.

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Hello, hello, welcome to the Dave Chang Show, part of the Ringer Podcast Network, presented by Major Domo Media.

Thank you, Yolotango, as always, for the intro music and the outro music.

We have Steven Satterfield. You may have seen him recently as the host of High on the Hog.

The Netflix Docu series that was made from Dr. Jessica Harris's book High on the Hog.

We've talked about it a couple of times on this podcast. It is extremely good, beautiful, and important stories that should have been told a long time ago.

He is just this multi-hyphen, extraordinary individual, trained Somalye, Cook, Pauwitt, Journalist, CEO, founder of WET Stone Media.

I know they've just ended their public fundraising efforts because they're trying to raise money to do a whole slate of podcasts, but I know that they would love any support.

Check it out, WET Stone Media, that's H-E-T-S-T-O-N-E.

Just an amazing fellow and really honored to have them on this podcast.

We have a few things to talk about. One is we have one more podcast this week and then we're going to take a little break.

Isaac, Chris, and myself need a little time off. We're going to reorganize just like we're taking some time off on RESTB-Club and then we'll be back.

Not sure how long, but we'll be back. I promise you that much, just a little time off.

But before I get into the podcast with Stephen, wanted to just talk about a few random things. One, I think that I'm seeing more disgruntled customers

because of weights at restaurants and the fact that menus are a little bit smaller in size.

I can just envision critics complaining about it. I don't think that is not necessarily fair. They can do whatever the fuck they want, but customers and critics alike should just basically shut the fuck up.

Restaurants are doing the best. If they have a limited menu, there's good reason for that.

Be nice. Be nice to the servers. Be nice to the captains. Be nice to the cooks. Not that most of you aren't, but I've certainly seen with my own eyes how unhappy some customers can be with slower than usual service or some specials or regular dishes that customers are really used to having not being available.

And again, as I said, there's a lot of good reasons for that. And the last thing we need are people to complain about them. So just don't just be patient as everyone gets up to speed, but that may take a long time.

We are things are just different. No reason to go into that right now.

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