♪ Listen. Listen. Listen out loud ♪
♪ Find out all you need to know about Life in the Loud House ♪
Good afternoon, Listen Out Loud fans. It's me, Clyde McBride.
And I'm outside of Royal Wood's famed restaurant, Lynn's Table.
Today I’m giving you an inside look at the ins and outs of running a restaurant.
Between you and me and my dream journal, I hope to be the owner of my own
place one day. So, I thought...
Ugh, Dad! Bleh!
Oh, I'm sorry, sweetie.
Just wanted to apply a quick coat of sunblock, SPF 700.
- But Dad, I’m about to go inside! - Are there windows?
Yes.
Then the rays of that fiery orb can still get to you.
But I'll tell you what. I won't make you wear the sun hat.
[laughing]
So today I'll be learning, ugh... how to run a restaurant.
And done.
Oh, I have to take a picture of our harebear, our little restaurateur.
Say Gouda.
[laughing]
- It's just a cheese. - Cheese.
Ok, I'll come pick you up after your podcast.
Just in time to re-apply more sunblock.
Well, your old dad is off to rehearsal.
- Better warm up. Mmm may, may, may, may, may. - Now, where was I?
Oh, yeah. So today I'll be learning all about the restaurant business from
drum roll, please… Mr. Lynn Loud, owner and chef of Lynn’s Table and…
father of my best friend in the whole world!
And you listeners will be coming along for the ride.
Let's go inside.
Yeah. Oh, hey, Clyde. Coming through with hot wings!
- Oh, hey Kotaro, nice rollerskates. - Oh, these are not just roller skates.
They are service industry game changers. Front and rear top stops
and they even play the Lynn’s Table Jingle.
♪ Lynn’s Table! Come in if you’re able! ♪
Whoa! Listeners, I know the day just started, but boy,
we are off to a strong start! Uh, do you know where Mr. Loud is?
- Whoa, whoa, whoa! ! I’m okay! - Ah, never mind.
I hear him in the kitchen! See you later Kotaro!
Oh, hey. Mind giving me a push?
[grunting]
[squealing]
- Cooking up a bunch of yum. Yum, yum. - Hey, Mr. Loud.
Ow, my thumb!
Oh, hey, Clyde. You're just in time.
Grab an apron. The lunch rush is about to start. Oh, and a hair net.
Oh, it sounds like we’re in for a treat. Chef Loud is letting us watch him work.
Watch? I need you as my sous chef today. My number two Number two.
Oh, really?
Listeners, I wish you could see the look on my face right now.
Well, sure. How else is a future restaurant owner going to learn?
Here, help me get started making the special of the day Pump-Lynn pie.
But first, let's wash those hands.
Oh! Hot! Hot, hot, hot! Oh, oh, that’s better.
- Clyde, you’re up. - Ooh, this is soap so fragrant.
That's olive oil. Okay. Could you grab me some of those mixing bowls?
You got it! Dah!
Whoa, hands are a little slippery. Ah! Got one!
Hey, thanks for pretty greasing it for me, Clyde.
So, Mr. Loud, while you're prepping that pumpkin, we have some questions from
our listeners. Gina from Hazeltucky wants to know what's the
secret to a perfect dish?
Ooh, whoa, That’s a, that’s a toughie.
I’ll have to think about my answer after I o…pen up a can of pumpkin puree.
Clyde’s my sous chef for the day. You got your spices, your nutmeg.
- Wait. What's that? - My famous pumpkin spice blend?
No, that song you were just singing. Oh, my autumnal pumpkin pie ditty!
- I was just making it up. - You're a chef and a songwriter?
Listener's mind blown!
[gasping]
Huh? I guess I don't even notice that I'm doing it anymore.
I find it’s the perfect way to cook. I did… uhh! That’s it, Clyde!
The diddies are my secret to making the perfect dish!
There's your answer, Gina, from Hazeltucky.
Here, Clyde, why don't you try some mixing and ditty-ing of your own?
Your ingredients are flour, baking powder, and a dash of flare!
- Let’s see what you got! - Uh...
mixing up dough and spreading it over the counter! Uh oh!
I think I used too much baking powder!
[coughing]
Note... next time, less baking powder, more flare.
Oh, don't worry about. It took me years to perfect the art of the cooking ditty.
- And a fire extinguisher or two. - Oh! We keep two in every room.
Here's a little secret, Clyde. I happened to prepare a couple of pies before you
got here, just in case. Let's put those in the oven.
Good thinking, Mr. Loud.
If there's one thing I've learned in this business, Clyde,
it's always make extra pies. And use your leftovers in the soup of the day.
And the customer's always right and don't read reviews.
Did you catch all that? Listeners? We're mining culinary gold!
Attention Chefs! The lunch rush is here, and it's much worse than we expected.
It's the weekend of the Rattlesnake Roundup. We’ve got folks all the way
- from the Poconos out there! - Let’s go check it out!
Looks like the whole town's out there! And they look hungry.
- The people or the snakes? - Both! Where's my paper bag?
[gasping]
Clyde, it’s all going to b… can I borrow that bag?
[gasping]
Hey you three! I brought a big ol’ sea bass for the Bring your own fish special.
- I'll put it in the kitchen for ya. - Scoots. We've talked about this.
We do not have a bring your own fish special and the kitchen is off limits.
Scoots is one of our more demanding customers.
It takes a certain, neh, strength to handle her.
- I'll rock paper you for Scoots duty. - Dang it! Lost again.
Scoots, Ma'am, let's bring you back to your table and I'll get a
bucket for your fish.
There he goes. He's a brave man and terrible at rock, paper scissors.
He always starts with scissors.
Alright, Clyde, it's time to do some table service.
Listeners, we're about to shadow as Chef Loud works some of his
- customer service magic. - Hey there, Mr. Grouse.
What can I get you? Might I suggest our special Pump-Lynn pie?
What happened to the rollerskating waiter guy? The one I actually like.
Yeah, well, you know, lucky for you, you got me today.
Lucky’s not the term I’d use. I'll just have the prune soup, but not too hot!
Or too soupy!
[farting]
Or too pruny!
I would love to bring you that if it was on our menu.
Yeah, I know. You got a lousy menu and the font's too dang small.
Alright. Well, we’ll see what we can do.
- And I’ll take one of your pun pies too! - Coming right up.
Aye! Garcon! I got an issue over here... with my soup!
Oh, boy! Come on, Clyde.
I need a refund. I found a scorpion in my bowl.
- But you ate it all. - It was at the bottom!
You know what? Fine Flip. I'll get you a refund. But this is the last time!
I want my money in unmarked dimes!
- Ten cents. Twenty cents. Thirty cents. - Just give me the sack, Kid!
Look out, Flip! Hot prune soup comin' through!
- There's my soup. - Why is there a scorpion here?
Hang on. I'll get some towels! Clyde, call an ambulance!
Listeners, BRB. Restaurant emergency!
And we’re back here in the kitchen. Turns out we didn’t need the ambulance. Just a
round of ice packs and some anti-venom, which my dad’s always make me carry.
As for the Scorpion, we sent it to an insect reserve.
See, Clyde? That’s why a good restaurateur knows how to juggle anything
that comes at you. Now, let's check on those pies.
Mmm. Still looking and smelling good. Just a few more minutes.
So we prepped the dessert special, took lunch orders... now what?
Time to get cooking.
Listeners, you can't see this, but I've got goose bumps.
Okay, Table 12 wants the Lynn-sagna and the Lynn-ger chicken.
Table 8 wants to Lynn-Guine and chicken Dump-lynns.
And Grouse still needs his prune soup, which we don't make.
So, I'll need a tray for the Lynn-sagna. A frying pan for the Dump-lynns,
a strainer for the Lynn-guine and I guess I'm making prune soup.
- Let’s start chopping. - Make way! Scoots’ comin’ through!
- Uh. Can I help you, Scoots? - Oh, chill out.
I’m just browsing the fridge. I know you keep the good stuff back here.
Come on, Scoots!
The same condiments we have on the table are the same ones in the kitchen.
Well, I'll find your hot mustard one day!
Order's up!
Alright, Sous Chef Clyde, let's bring these meals to some hungry customers.
And here’s your… prune soup.
This looks semi edible, Loud. Now quit hovering. You're getting your stank on it.
Fresh ground pepper? Bon Appetite! Aww, you’re looking good today!
Here's your Lynn-sagna with fresh parmesan.
I see you got your favorite table. We saved it for you.
And Lynn-ger chicken with extra Lynn-ger.
And that's the last one. Let's head back to the kitchen.
Phew!
So Mr. Loud, our listeners and myself have one final question for you.
What is the most important thing about being a restaurant owner?
Well, first of all, I am floored by your hard hitting questions again, Clyde.
I think the most important thing is to really pay attention to the details.
- Mr. Loud. - Every little thing...
- Mr. Loud! - While also being able to put out fires.
- Mr. Loud! - What?
- There’s a fire! - Ah! Oh no! My Pump-Lynn pies!
Where’s my fire extinguisher?!
Oh, ding, dang, darnit, Lynn! You burned the special.
Uh! I better bust out my frozen pound cake.
Actually, Mr. Loud, my dad's and I have a quick dessert recipe for any occasion.
I’ll just need a mixing bowl, spoon bananas, cream and wafer cookies!
Yes, sir. You got it, Chef Clyde!
Mixing up bananas in the bowl of cream.
With hungry customers, we can't lose steam.
Clyde! Clyde, you're doing it! You're ditty-ing and mixing.
[gasping]
- I am! I am! - I told you you were a natural!
Ah, keep going!
Toasting the meringue and doin' my thang, laying on vanilla wafers.
Keeping hands steady.
The McBride's famous banana pudding is finally ready.
You did it, Clyde. Now let's get those specials out.
Here you are, Mr. Grouse. Some of the McBrides famous banana pudding!
- Care for a little whipped cream? - Hit me! Mmm. Now this is tasty!
- What's that you're holding? - The McBrides famous banana pudding!
- Wanna try some, Scoots? - Oh, you had me at pudding.
I won’t be needing my dentures!
Woo hoo! Mama's free!
I'm just... I'm just glad you're happy.
Quick, let's get back to the kitchen.
Woo! Listen, Clyde, I’m sorry for throwing you into the fire today.
I mean, you know, I completely understand if you don't want to be a
- restaurant owner anymore. - Are you kidding?
I’m more excited now than ever! Ditties, wacky customers, and an actual fire!
[laughing]
Maybe don't tell your dad's about the fire.
Today was such a blast, Mr. Loud.
I never knew being a chef/restaurant owner could be so exciting!
Well, your banana pudding recipe saved the day.
[gasping]
Stay right here. I have an idea.
Do you think you could ah, well, I mean, could you, could you add it to
- my recipe book? - Really? Sure!
Bananas, vanilla wafers and who am I making this bad boy out to?
[laughing]
Lynn Loud Senior, please.
[horn blowing]
Well, I think that's my ride. Yeah, definitely my ride. Bye, Mr. Loud!
See you around, Clyde! Hey, guys, there was definitely no fire here today!
Yo, K-dog, you need another ice pack? Think fast!
[screaming]
Well, listeners, I hope you’ve enjoyed this episode of Listen Out Loud!
I’m Clyde McBride and thanks for coming along for the ride!