Follow the one inch rule
Before Breakfast
iHeartPodcasts
4.5 • 1.5K Ratings
🗓️ 30 March 2023
⏱️ 8 minutes
🧾️ Download transcript
Summary
Don't let small mistakes undermine your good work
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Transcript
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| 0:00.0 | I'm the Wizard of Oz, I'm the one making everything happen. |
| 0:02.8 | Real Housewife of Salt Lake City Star, Jen Shaw, is running the scam of the century. |
| 0:08.2 | I remember one time, Stuart lost like about 8 million. |
| 0:13.0 | Jen was very upset and she came down to the office late at night with Coach |
| 0:17.6 | yelling at him, asking him where their money is. |
| 0:21.6 | Listen to Queen of the Con, season 4, the Unreal Housewife. |
| 0:25.9 | On the iHeartRadio app, Apple Podcasts, or wherever you get your podcasts. |
| 0:33.7 | Welcome to Before Breakfast, a production of iHeartRadio. |
| 0:39.2 | Good morning. This is Laura. |
| 0:43.1 | Welcome to the Before Breakfast Podcast. |
| 0:46.5 | Today's tip is to complete your work with care, all the way to the last ditch. |
| 0:53.4 | Paying attention to small, visible details means you won't accidentally undermine the good work that you have done. |
| 1:02.4 | Today's tip, like another this week, comes from Will Guidara's book, Unreasonable Hospitality. |
| 1:11.1 | The remarkable power of giving people more than they expect. |
| 1:15.6 | Guidara was a co-owner and the general manager of the restaurant, Eleven Madison Park. |
| 1:22.6 | And worked with Danny Meyer of Union Square Cafe and Shake Shack Fame. |
| 1:28.2 | Guidara shares what he learned from the restaurant business to offer insights about excellence |
| 1:34.4 | in any context. Guidara's 1-inch rule calls for attending to every single step |
| 1:42.8 | required to get an excellent dish to a diner. |
| 1:46.9 | If you start with a delicious recipe that has been perfectly cooked and |
| 1:51.1 | thoughtfully plated, that is not enough. The server still needs to carry it carefully to the table |
| 1:59.1 | and place it in front of the diner gently so that no garnish slips out of place |
... |
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