You know, Andy, in our 22 years of friendship, this has to be the most bizarre thing we've ever done.

I know. Our podcast, my vagina said, what is a podcast where we ask our everyday vagina listeners

to pull up a seat at the best friend's table, as we share our most personal and humiliating

body stories? We are going to discuss all body things, like what exactly are we supposed to do with

our pubes? Hairy menopause or wax periods? And so much more. Listen to my vagina said, what podcast

on the iHeartRadio app, Apple Podcasts, or wherever you get your podcast. What?

Welcome to Before Breakfast, a production of iHeartRadio.

Good morning. This is Laura. Welcome to the Before Breakfast Podcast.

Today's tip is that if you are trying to focus on hospitality,

think about what you are doing for your guests and be wary of anything they may feel you are

doing to them. Today's tip comes from Danny Myers' book, Setting the Table, the transforming power

of hospitality in business. Danny Myers is best known for founding the restaurant's Union Square

Cafe and Shake Shack. In setting the table, Myers shares insights from the restaurant business

that are relevant for anyone aiming to extend hospitality, whether to diners in your restaurant,

guests in your home, customers at your shop, patients in your medical office,

or wherever one person might reasonably be hosting another. In the book, Danny Myers defines

hospitality as being on the guests side. You want to understand their perspective.

Myers then goes on to explain, hospitality is present when something happens for you.

It is absent when something happens to you. This strikes me as a helpful screen for evaluating

how you interact with any sort of guests or customers. Are you doing something for them or to them?

You can quickly see how many places are doing things to people rather than for them.

A great many medical offices do not seem to be designed for the comfort of their actual patients.

...