Name: Joe Rogan Experience #1487 - Janet Zuccarini & Evan Funke
Uploaded: 2020-06-06T19:00:08.000Z
Description: Watch the stand-up comedy video 'Joe Rogan Experience #1487 - Janet Zuccarini & Evan Funke' from PowerfulJRE on Comedy Buff. Published 2020-06-06. Transcript available.

Watch the stand-up comedy video 'Joe Rogan Experience #1487 - Janet Zuccarini & Evan Funke' from PowerfulJRE on Comedy Buff. Published 2020-06-06. Transcript available.

Joe Rogan Experience #1487 - Janet Zuccarini & Evan Funke

and we're rolling janet evan what's up joe how are you guys good to see you
good to see you
strange times the weirdest times ever yes but felix is still intact the
restaurant's there
yeah we're talking about restaurants that have been just destroyed over the
rioting and the
looting and the chaos and you guys you got lucky you dodged a bullet we did
very happy to hear that
well I think Abikini got a bit of warning and all of Abikini boarded up and so
we boarded up and
the National Guard is still there today what the fuck it does it doesn't make
any sense like if you
told me that something happened in LA and people were rioting I'd be like well
if it happened in LA
kind of makes sense people are upset and then you said but they're smashing
businesses and destroying
restaurants and destroying small stores and family-owned businesses I'd be like
well wait
why why are they doing that if there's no rhyme or reason to this doesn't make
any sense well I
understand yeah why people are pissed yeah it's uh I mean it is what it is
there's nothing we can do
about it now right well but I also think there's been you know thousands and
thousands of peaceful
protesters out there so and the press is really not focusing on all the
peaceful protests which is our
right to protest and there's going to be you know a bad apple everywhere and
then you're going to get
you know hundreds of people that and I think you're you're saying you know on
your last podcast it's a
bunch of young people that don't know where yeah where's your iPhone made where
are you going to get
your shoes made from and they're not thinking about that they're just thinking
free running shoes and
this is fun and we've been locked up and like let's get out there in weeks yeah
they've been in their
house it's the perfect storm of craziness right a disease we thought it's gonna
kill everybody and
then so everybody shuts down and it turns out it doesn't really kill nearly as
many people as we
thought but we still have to be shut down and then like when do we get to go
back to work and then all
sudden hey you guys can open up like you guys got no warning no warning no
warning I mean I called
Janet up when it happened and I was like what you just you get to open like but
it takes 10 days to
get staff ready that's what you said right yeah I just had a friend send me a
text message hey so
you are you open I hear you can be open now and I mean it was just dropped in
the news before you
know any we could have any time to prepare and you know we don't have the
staffing you need you need
we need at least 10 days to be able to open our doors that's really our biggest
challenges is
getting our staff back into the restaurant and feeling comfortable in the
restaurant with all
these new regulations and you have state regulations you have LA County
regulations you have a city of
Los Angeles regulations and each one of the documents are like novel length so
I'm sitting there at home
reading all three cross-referencing and we basically have to abide by the most
stringent rules
so I'm like picking apart each one okay trying to decipher what we can actually
do and then on top
of that we're trying to get people out of their houses because they're scared
shitless to come back
well the wild card is the clientele coming I think people are gonna come back
in droves I think if
you were open full capacity you'd be fucking sold out instantly I really don't
think there's any issue at
all I think there's so much fear-mongering going on but I think the the actual
attitude of people way more
people are interested in going out than are interested in being agree with you
locked up for longer well I
think it's like different you know groups of people so you have young people
who want to go out and they
don't care and they'll you know seat be seated at full capacity but if you have
any kind of health risks or
you're older you're not going to feel safe to go out and you know the
restaurant business when you're
even allowed to be seated at a hundred percent is a really really difficult
business and I think the
pandemic really showed the inherent weakness of this industry that we run on
razor-thin profit margins now
we're allowed to be seated at 60% so do we pay 60% rent then at that point our
costs don't go down you
know right percent we're still paying 100% of our costs 100% of our labor 100%
of our rent you know
the cost of food doesn't go down right so we're forced to become extremely
creative and there's one
thing that I know about the restaurant industry where we're highly adaptable
you know we have to
kind of play within this game where we have to be unwavering on all of our
standards and then be
completely adaptable minute-to-minute from everyone's demands and everybody
literally expects perfection
there's also this extreme lack of communication as to like what what the
timeline they're looking at and
what will be the standards for you to be open a hundred percent the same thing
with the Comedy Store
the Comedy Store has no idea when they're going to be able to be open because
restaurants are open
and they're saying well aren't we kind of like a restaurant we serve food and
they're like yeah
but no one goes to you specifically for food even though they're sitting down
you can't be open and
they're like but it's not a nightclub meaning like a bar where everybody just mingles
their seats like
isn't that okay and they're like no we don't think so we don't know well but
nobody knows but
nobody knows anything you know that's why we have a complete lack of trust yeah
you know and
everything in you know politics and how the pandemic has been handled and also
handling the businesses
mandating you know overnight that we close our doors and go to zero revenue but
there's no mandates on
how we operate with zero revenue you know moving forward how do we what do we
say to our landlords who
deserve to be paid so but nobody knows anything and right now with opening you
know the the health
department the it's a 17 page document on how you are supposed to open in a
safe way what do they tell
you have to do oh my god well 17 pages did you want page one let's start i mean
we'll start at page
one at the very basis of it you know there's there's got to be an employee log
we have to take the time
the temperature of all of our employees when they actually enter the premises
we have to have a log on
that anyone who has direct contact with uh customers have to wear a face mask
and a face shield a shield
a hundred percent and then on the client side you have to wear a mask when you're
not eating so that
means if you get up to go to the bathroom in the restaurant you have to put
your mask on oh god and
then take it off when you get back to the table that's so dumb it doesn't make
any sense it doesn't
a lot and a lot of it is like completely ambiguous well why would you have to
wear a face mask if you
already have a shield over your face right well i think there's there's been
some reports so many
questions you can get it through your eyes yeah but you there's been reports
that you get it from
touching things and now they say you can't i know but they they're just you
know they're saying
everything they're saying anything yeah and you know it's really um it's on the
honor system you don't
have to do anything in a restaurant really they're not the wording is like
consider training your
employees to do this consider this consider that like let people take chances
let them know if they
want to come let them people want to be able to go to a restaurant just sit
down and actually eat
i have friends who drove to santa barbara to go sit down yeah i would do it you
know yeah it'd be
exciting look we flew to texas last weekend to look at houses and stuff but we
went to eat we had this
place called the lonesome dove oh it's fantastic we ate like regular people sat
down ordered wine
the whole deal it was amazing were you like were the tables separated yes they
were less less than
full capacity the waiters all wore face shields the people that greeted you at
the door wore not face
shields they wore masks um the people that greeted you at the door wore masks
as well you know but it
wasn't that bad it was great it was just nice to be able to go to a restaurant
yeah i think you know
people are dying to get out and we're going to see a lot of people that are
going to just you know run
to restaurants sit down in restaurants but you know there was a poll taken i
know you love polls
love them i know you're like who takes polls you get the the opinions of morons
that's what polls are
okay so most morons think the most morons think that six out of ten americans
will not feel comfortable
um you know sitting in a restaurant i i don't know i'm not sure how comfortable
i would even feel
you know what would you feel sitting indoors where you come in with a mask but
then you're going to eat
you take your mask off yeah and then you know joe blow two tables over coughs
and then you're sitting
indoors whenever you're inside you feel like you're in a petri dish yeah it's
been that way forever and
ever i mean just think about my my dishwashers okay in the guidelines those
guys basically have to be
in hazmat suits they have to have full protection face shields and mask and
then have like you know what
what what uh the equivalent of like a painter's suit essentially because i get
it those guys are
spraying down people's spit right like all day eight hours a day so i get it
for them but it's always
been a disgusting job 70 of being a chef is cleaning cleaning you know it's
cleaning vegetables or cleaning
up after people or whatever like it's cleaning so this this business has always
been disgusting
and if you don't love this business to the core it's terrible well let's talk
nice things let's
talk let's talk about what you guys have put together is pretty remarkable
because thank you
the food there is so good it's kind of it's kind of ridiculous like your pasta's
got voodoo in it i
don't know what you're doing and i i guess it's because it's handmade right
because uh one the first time
my wife and i ate there we sat right next to that open area where you can watch
yeah you guys make
the pasta and it's uh such a painstaking process and you you realize you really
truly appreciate
that it's an art form you know that like making stuff like that like cutting no
corners making it as
good as it could possibly taste well that i mean that's the ultimate goal is to
create that connection
between pasta maker and someone who's eating the pasta like if you look through
the glass and you see
a pastayo or pastaya in there what's the difference of pastayo is male gender
neutral
so you know they're banging out trophy which is like a coil from luguria and
you look down at your
plate and there's like 160 to 180 pieces in your plate you're like fuck this
guy's wrapping yeah he's
got pictures this guy's doing 180 reps just for me that's a connection and once
you get it sometimes a
bowl of pasta is a bowl of pasta i get it but this is something different this
is this is craft this is
tradition this is continuing this conversation of that's been passed down from
generation to generation
uh and all i'm doing all we're doing at felix is just a small spoke and a
massive wheel of italian
culinary tradition well you know just exactly how long to cook it too which is
amazing like the
because i'm the fight maniacal i get it man you must be because the just the
way your teeth sink into
it it's like everything is amazing i like to call it toothsome al dente that's
what al dente means to
the tooth is that what it means dental oh oh okay yeah toothsome toothsome so
that's part of the experience
right is the right amount of chew just amount of chew and each pasta is cooked
region specific
because they cook pasta very different in naples versus rome versus bologna
what is the difference
it's just preference it's based on tradition and the thing is this 