Saint-Germain was created by Drew Delaughter, Chef Blake Aguillard, and Trey Smith. Drew and Trey met in 2008 at culinary school in Hyde Park, NY. They both moved to New Orleans after school. Drew worked at Susan Spicer’s Bayona Restaurant working his way up to Captain, gaining valuable service experience, as well as, wine and spirit knowledge. Smith went to work for Chef Michael Gulotta at Restaurant August where he met and worked alongside Blake. After some European traveling, and working in other cities, the trio reunited and Saint-Germain was born. Check out episode 733 with Michael Gulotta as mentioned in today's episode! Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "We wouldn't do anything out of fear or greed." In today's episode with Drew Delaughter we will discuss: Being a jack of all trades in the restaurant Mentors Learning professionalism What is professionalism? Realizing WHILE TRAINING to be a chef that a different vertical in the industry is your path Humility Working with brand new owners who are learning as they go Bridging the gap between BOH and FOH Delegation and how to balance setting a good example and handing out tasks Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Humility What is your biggest weakness? "I don't know." What's one question you ask or thing you look for during an interview? Team work, self-motivation What's a current challenge? How are you dealing with it? COVID-19 Share one code of conduct or behavior you teach your team. Be humble What is one uncommon standard of service you teach your staff? Recognizing an opportunity for hospitality What's one book we must read to become a better person or restaurant owner? Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World by by Jeff Gordinier GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Mentorship mentality What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Resy reservation system If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be humble Show up to something that you want to show up to Switch to Resy Contact info: Instagram: @saintgermainnola website: www.saintgermainnola.com Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge t