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In this episode of 8ighty 6ix, I’m talking about working in a steakhouse—from my experiences at Longhorn Steakhouse to Ruth’s Chris and everything in between.

Different logos. Different price points.

But sometimes it feels like this…

Steakhouses pointing at each other like the Spider-Man meme.

The truth is, steakhouses are all the same—but different.

Same pressure. Same standards. Same expectations.

Just executed at different levels.

If you’ve worked a grill, manned a broiler, or survived a busy steak night, this one’s for you.

Available now on Spotify, Apple Podcast & wherever you listen

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In this episode of 8ighty 6ix, we break down the real differences between hotels, restaurants, and country clubs and what each environment truly offers chefs and hospitality professionals.

This episode gives you an honest look at which path makes the most sense depending on where you are in your career.

If you’re trying to decide your next move—or wondering if there’s a better fit out there—this conversation is for you.

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This episode is for anyone who’s ever worked hospitality and said, “Yeah… people have no idea what this job is really like.”

I’m joined by Chantz Jackson, a Housekeeping Manager at a 600-room hotel, and we get into everything — from our college days and being part of NSMH, to the real challenges of working in hotels that nobody talks about.

We break down what it’s like managing a massive operation, leading teams, handling pressure, and dealing with the day-to-day realities that come with the hospitality industry. The highs, the stress, and the lessons that come with the grind.

And because this is 8ighty 6ix, we also jump into some classic foodie debates — soft vs hard shell tacos and the never-ending war of creamy vs crunchy peanut butter.

Real conversations. Real hospitality stories. Real opinions.

Tap in, laugh a little, and let us know where you stand in the comments.

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YouTube: Chef Vern Jr

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