Timothy, Wave the Kettel off

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Welcome to Talking Hospitality.

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I'm Timothy R.

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Andries.

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And I'm Tracy Vachid.

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Today's episode is a special one as we bid

farewell to our beloved co -host and

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friend, Sarah Cattell.

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In March 2020, when the world seemed to

have shut up shop and the media declared

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the end of hospitality forever, friends

Timothy R.

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Andrews and Sarah Cattell were hearing the

opposite.

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We were hearing all the good things that

hospitality people were doing for each

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other and their local communities.

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And yet no one was talking about it.

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And so an idea was formed and the podcast

Timothy Put the Cattell on was born.

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Sarah and Timothy shared their thoughts on

lockdown and brought on guests who were

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making a difference.

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And the rest, as they say, is history.

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Sarah, you have been an integral part of

my and certainly this podcast journey.

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But before we get onto that, how does it

feel like being on the other side of the

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mic?

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Well, this is, this is weird.

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And also, can I just point out that first

bit, lovely as it was, does sound like an

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obituary and I'm not dead.

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I had to relate that.

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Three times, right?

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Because I was like, no, it sounds like

we've passed our dearly departed Sarah

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Cattell.

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Thankfully you're not though.

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I don't think she is.

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I'm logging off right now.

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Seriously.

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The rumours of my death are greatly

exaggerated.

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I'm glad.

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I'm glad to hear it, Sarah.

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So let's start at the beginning.

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Before talking hospitality and Timothy put

the cattell on.

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How did you find your way into the world

of hospitality and then eventually this

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podcast?

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So I guess my hospitality journey started

like it does for a lot of people who grow

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up in a seaside town in the countryside.

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That was our main industry.

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So people came for holidays.

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And so your holiday job when you were old

enough to get a job, which was 14 for me

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back in the day, I think you have to be a

little older now to work.

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I don't think child labor is a thing

anymore.

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Certainly was.

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So I started off as a waitress in the

local village pub and worked in the

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kitchen there as well a little bit.

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And then went on to do all of the

hospitality jobs that were available in

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the town.

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So all the bars, other restaurants down by

the beach, just everything that was to do

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with serving the general public who were

mainly on holiday with us.

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But I did do a stint in Woolies as well.

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So I was a Woolworths girl for one

Christmas.

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Yes.

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which now I think I still have PTSD from

listening to Christmas tunes.

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It's long time to put a Christmas album on

again.

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So yeah, but I didn't enjoy the retail

side as much.

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I enjoyed meeting the people and I was

working on a till, so that was nice, but

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it wasn't the same.

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So I guess that's when it started.

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And then there was, I guess, a long hiatus

really out of hospitality.

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When I first moved back to London, when I

was, well, again, actually I say long

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hiatus, I'm absolutely lying.

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My first job in London was as a waitress

at Deep Plan Pizza in Oxford Street.

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Really enjoyed that.

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And then went into, you know, various

office jobs and things.

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Found my way back into kind of the

hospitality side really through working in

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gaming.

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So I worked in poker for a while.

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And a lot of your work with players is to

do with hosting.

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And you're generally, you're going around

the world, you're in nice resorts, you're

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staying in a hotel anyway, and you're

their main point of contact for the event.

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And so events, hospitality, you know,

having to keep everybody happy just

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brought me back into that.

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And when I got bored of working in, in the

finance of that, which is really where I

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was in the end, I quit my job and I

decided to set up a catering company full

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time, just like that.

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Feeding people was something I just did.

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And I continue to work in the industry to

this day.

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What has been your driving force or

philosophy in the hospitality industry?

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I think, to be honest, there's not a lot

of jobs you can do where even if you are

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public facing, where you can bring an

amount of, I guess, comfort to people,

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which is, it's going to sound like a weird

phrase.

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I'm trying to find a way to rephrase it

and I can't, but soul touching, not in a

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creepy, weird way.

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That sounds fine to me.

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Sure.

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Like, you know, you can work behind the

counter in my case, Warworths, or in other

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people's case, Burberry.

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But you know, you don't, if some, if you

buy something, you're just buying an

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object.

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Some people love shopping.

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That's great.

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But it really doesn't give you what

hospitality gives you because it's not

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holistic experience.

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Buying something is just, it's an exchange

of cash or card for an object mainly,

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right?

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That's not what hospitality is.

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You are a consumer in a way that it

touches everything in your life and can

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change your life as well.

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Whereas I don't think they're just buying

a thing can do that.

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That's so true.

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That's so true.

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Soul touching is right.

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Yeah, all the touching.

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Yeah.

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Appropriate touching.

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Obviously appropriate.

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Appropriate soul touching.

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We'll call it that.

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I think that that runs throughout your

entire passion, when we've worked

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together, whether it's with school kids or

whether it's on this podcast, or if you

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look at like the MasterChef episode that

we had, I mean, actually both of you,

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because you're both on food, but like...

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you are really engaged in the whole

overall, particularly the last part of it,

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when they're all talking about the food

and the importance of it and what it means

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to them.

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Sarah, you were in that conversation with

them.

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Yeah.

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And that's what I've always seen by

working with you on this even, on the

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podcast.

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You see it all the way through.

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Whenever you've got a guest on there, you

will go in there and ask them a question

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because it touched you.

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It matters.

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Yeah, and it matters.

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It does matter.

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It does.

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And I think, you know,

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Well, we all work in the industry and

anyone who works in the industry knows

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that there are very few people in this

industry who don't just do everything

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heart and soul and are not fully invested

in everything they do every day.

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Because actually if you're not that

person, you're not really going to get

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anything done or at least you're not going

to do it well.

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And it takes a certain type of person.

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That's not to say that you can't come to

hospitality and train to be that person.

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Of course you can.

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But there's a certain, I don't know, it's

something in your psyche that makes you.

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part of the industry from the minute you

step in the door or not.

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There's a side of being a people pleaser

in a way, isn't that you want to see that

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smile, whether it's making someone's bed,

making someone's food, pouring someone's

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drink.

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It's like, that's what you want to see.

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That happiness.

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I think that's what hospitality is, isn't

it?

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Yeah.

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There's a lot of empathy as well.

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I think you have to be a bit of an empath

to work in the industry as well, because

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you do have to read people all of the time

to know.

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And we're very good, all of us.

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I mean, everyone I know who works in the

industry is good at knowing what someone

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needs and catering for needs.

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And it's not just a plate down, it's not

just filling a glass.

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It's more than that.

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It is giving though as well.

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Like when I did bar, when I was in

cocktails, I really enjoyed that because

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you created something, you put the

flavours together and there's an instant

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gratification as well when they like it.

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There's a sort of a little magic about

that.

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And that's the buzz that I really liked

when I was working in bars for sure, was

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that instant, oh, and if somebody asks you

something that isn't quite, how do I?

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How do I pull that together?

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Right.

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What do I do?

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Oh, they want not a traditional

ingredient.

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Oh, we've run out.

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How can I make that still taste same?

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And I think that's the whole, if you're in

hospitality, that's what you try and get

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across the board, right?

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Yeah.

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And I wonder, you know, it's really

interesting you saying about having that

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sort of instant gratification because...

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As you know, like there are a lot of

people who are neurodiverse who work in

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hospitality, I would say there are more

neurodiverse people than there aren't and

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something that's, that's very important to

us.

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And Tim, I know you have ADHD.

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I'm sure you won't mind me saying that.

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That's not weird anymore.

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Again, when we were young, that was an odd

thing, right?

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It's not weird anymore.

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There's more neurodiverse people than not.

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So neurotypical is, you know, something

that I see as being unusual.

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And so, so for those of us, myself

included, who need constant dopamine hits.

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You get them.

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That's exactly what you get.

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Every time someone says thank you, every

time someone gives you a tip, every time

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someone says that was lovely, I enjoyed

the food.

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Every time you have to run for something.

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It's a dopamine hit.

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So it's the perfect job for people who are

neurodiverse because you're constantly

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changing.

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You have to be constantly creative and you

constantly get gratification for it very

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quickly and very frequently.

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I wish I knew about this so much earlier

in my life and my career.

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Because when I was younger, I was the

Sainsbury's and the Iceland girl.

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I did that sort of retail and yeah,

checkouts only don't do stacking.

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Thank you.

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And I always said I would never work in

service.

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It's not my thing.

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And when I opened my shop, I remember how

I felt serving my customers.

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And I just thought, Oh my gosh, have I

just been missing out on this this whole

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time?

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Cause I could have been working in this

industry years ago.

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Absolutely years ago.

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I loved it.

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Absolutely loved it.

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Yeah.

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There's something very special about it.

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And I almost feel kind of like, I'm sorry

for you now that you didn't find it

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earlier, but now I'm even more so.

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you will never experience that imagine

like never experiencing that i can't i

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can't imagine what that would be like

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So Sarah, diving into the podcast, what

motivated you to start Timothy put the

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kettel on?

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I don't think it was my idea.

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I honestly can't remember because all that

is a blur.

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Yeah.

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I mean, we could talk for hours about how

we never thought we'd be in a pandemic,

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what it's done to us and all that stuff.

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But actually, yeah, so I don't think it

was my idea, but suffice to say, I really

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like talking.

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Like really like talking.

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Really?

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I never, I never picked that up.

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But this was like a way of...

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validating my talking.

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For me, that was a really, really good

thing.

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You will listen.

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Yeah, exactly.

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Or you can switch it off and I don't get

offended.

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So that's also good.

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But yeah, like when I was younger, because

I also did, I was in hospitality as my,

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obviously my part -time job when I was

studying and stuff.

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And I was in the arts, darling.

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And I did do a lot of voice work and a lot

of radio.

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And that was kind of what I always wanted

to do.

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And so having an opportunity to use my

voice was, yeah, you can't turn that down,

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especially when you're sat in the house.

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Right.

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So, but you know, like, like I said, I

just liked talking.

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Everything else was Tim.

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Like Tim was, Tim worked out how to record

it.

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Tim did literally all the legwork.

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I just chatted.

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Great.

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You just came along for the ride.

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I think we went to Unwind in Waterloo and

we were basically.

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We'd finished with the schools.

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We'd done some school with this street

food competition with some school kids and

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talked about that on previous episodes.

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And we were kind of getting outraged about

various things.

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I think we talked about podcasts, maybe

doing it and then the world shut down.

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And then Sarah and I were just talking on

the phone and literally talking about all

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the stuff that was going on quite

animately.

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And I think we were just like, should we

do a podcast?

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Oh yeah, why don't we do it?

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What the hell?

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I don't know how to do it Tim, if I leave

you two worked out, I've come along those

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lines.

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And I think we said we were going to do

four episodes and then I was like, yeah,

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let's do six.

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But really we originally only can just do

four for sure.

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And then it sort of became six because we

quite enjoyed it.

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And it's really funny if you listen to the

first episode, we don't even say who we

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are.

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We just go straight in.

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It's like, you know who I am.

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You know who I am.

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I don't need to introduce myself.

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And we've got.

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Hi, hi, yes, um, there's stuff going on in

hospitality like um, yeah Um, so it's

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really it's a really hard listen But if

any of our listeners that want to hear it

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it is on the website So please do check it

out.

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www .talkinghospitality .com Just getting

a plug -in but it is really very

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entertaining to see how we've how far

we've come I've listened to it.

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Yeah, if you want to laugh, listen to

episode one.

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But you know, someone said to me once, I'm

saying someone said to me, I always say

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that because obviously we all talk to so

many people all the time.

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No one said this to me.

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I know I read this.

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Yes, I read this in a book.

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Couldn't tell you the book, but it was, it

was about getting like starting things,

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right?

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And just doing things that are outside of

your comfort zone.

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And the advice was do bad work.

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Just do bad work because it will get

better.

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And when you start, no one starts as a

master of anything, right?

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So just new, bad work.

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And we did exactly that.

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And now we're here.

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And I think people like to see that

journey, don't they?

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They want to see that journey and you grow

and they kind of come with you.

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And yeah, when things are polished from

day one with certain things, I don't think

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it works quite as well.

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Well, yeah, I mean, it really, it started

to grow legs and to becoming what it was

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going to become when we got Kemi Akinola

on as our first guest.

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That sort of changed it from being, we're

going to talk about to each other for four

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episodes and...

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maybe some people will listen to it at

all.

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Actually, there's some really interesting

stories that people themselves can share

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with us.

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And I think that's what we wanted to get

out there was the issues we were hearing

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was that the industry is about to be

destroyed.

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And it isn't there are people still

fighting Sarah actually was very active in

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that as well.

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And by having guests, we have to pull that

out and share the fact that hospitality

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isn't dead yet.

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And it will.

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come back and there were a lot of good

people doing a lot of good things and I

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think that's why we started it was to get

the good news out there.

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I think in hindsight it was probably

cathartic to some degree.

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It's crazy though when you think about it

how could hospitality be dead like they

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kept saying that how could it actually

it's gonna have a low obviously but how

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could it honestly be?

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It was that you guys needed to say at the

time because what was everyone was saying

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I can't wait to go back to the bar and

have a pint.

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Like it was a stupid message.

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It was a poorly placed message.

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It was, it was unkind.

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And I guess this was the only way we could

fight back against it.

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And I'm glad we did.

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Cause I like to be able to say, I told you

so.

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Brilliant.

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It was a lot of fun.

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It was a lot of fun.

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about what have been your highlight

moments or episodes and why?

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: 00:15:05

That is such a difficult question.

328

: 00:15:09

It really is.

329

: 00:15:10

I think they, I mean, because they've all

been amazing and I, I bored the world to

330

: 00:15:15

tears or at least I say the world, anyone

who listened to it by every episode

331

: 00:15:18

saying, this is, this is my very episode.

332

: 00:15:20

We've got the best guests, but we did have

the best guests, you know, like all of

333

: 00:15:23

them were incredible.

334

: 00:15:24

Like we didn't, there were no absolute

clangers at all.

335

: 00:15:27

And,

336

: 00:15:28

I think one of my favorites was when we

interviewed the guys from Don't Look Under

337

: 00:15:34

the Bed.

338

: 00:15:36

Did we interview them or did they

interview us?

339

: 00:15:37

They interviewed us.

340

: 00:15:39

That wasn't our episode.

341

: 00:15:40

You can rephrase that.

342

: 00:15:41

We were on Don't Under the Bed, yeah, the

American version.

343

: 00:15:44

But I guess all of the episodes where

people gave us a real kind of turnaround

344

: 00:15:51

story.

345

: 00:15:52

So like Sebastian Price, for instance, his

story about...

346

: 00:15:57

you know, losing his job and then starting

his amazing meal box company.

347

: 00:16:01

That was, that was really cool.

348

: 00:16:02

And then he came back on, didn't he?

349

: 00:16:04

And told us about his new part of his

career, which was, which was incredible.

350

: 00:16:09

And I guess anyone who just came to it

with the same energy that matched ours,

351

: 00:16:15

which was most people, I'll be honest with

you.

352

: 00:16:18

And I think when we, when we got to this

season, I felt like the whole energy in

353

: 00:16:25

the room now.

354

: 00:16:26

really is something quite special,

especially now as we're doing round

355

: 00:16:30

tables.

356

: 00:16:31

So if anyone's listened recently to the

one where we did with the MasterChef

357

: 00:16:34

finalists, I mean, that was an absolute

hoot.

358

: 00:16:38

And it was brilliant doing a round table.

359

: 00:16:40

Absolutely loved that a bit.

360

: 00:16:42

And I know you guys are going to go on and

do more of those and they're really good

361

: 00:16:46

because people absolutely love sitting in

a room firstly talking to each other and

362

: 00:16:52

then getting to discuss.

363

: 00:16:54

the things that you want them to discuss,

which as it happens, they're really

364

: 00:16:58

passionate about talking about.

365

: 00:16:59

I really don't think I could pick out a

single one.

366

: 00:17:02

I would love to say I could, but I

honestly can't.

367

: 00:17:05

Those, yeah, those are my highlights

really.

368

: 00:17:12

Sarah, your knowledge of our industry is

vast and you've always been about

369

: 00:17:17

solutions and advice for our listeners.

370

: 00:17:20

So what key piece of advice would you give

to hospitality professionals today?

371

: 00:17:26

I mean, that's, that is very broad.

372

: 00:17:29

And yeah, like you said, my knowledge of

the industry is vast because as we've

373

: 00:17:33

discussed on previous podcasts, actually,

Tim, if you want to try anything in the

374

: 00:17:38

industry, you can.

375

: 00:17:39

All the doors are open to you.

376

: 00:17:41

You just have to knock.

377

: 00:17:42

And I think what I've learned in my many,

many years, should I say my age?

378

: 00:17:48

I'm 43.

379

: 00:17:49

There we go.

380

: 00:17:49

Did it.

381

: 00:17:53

20, 12, however many years of experience

in the industry is you always think you

382

: 00:18:03

haven't got time to start again or to

change or to try something new.

383

: 00:18:09

or to learn and you have.

384

: 00:18:12

So don't look at time as your enemy.

385

: 00:18:14

Even if you feel that you're the busiest

person in the world, there is time to sit

386

: 00:18:18

there and make a decision about something

new and make a change.

387

: 00:18:23

So for our listeners and your fans, what

are your next steps and what are you up

388

: 00:18:28

to?

389

: 00:18:29

So I don't think I have fans because I've

never had fan mail, just FYI if anyone's

390

: 00:18:33

listening.

391

: 00:18:33

Oh darling.

392

: 00:18:34

Currently I'm working in the industry

helping restaurants to launch for

393

: 00:18:38

delivery.

394

: 00:18:39

So that's where I sit at the moment.

395

: 00:18:41

And there's a lot going on with that.

396

: 00:18:44

It had a massive spike, obviously, during

lockdown and it's kind of settled a bit

397

: 00:18:49

now and it's becoming a little bit more

mature as a part of the industry.

398

: 00:18:52

But there's still a lot of growth there to

do and I'm a part of that.

399

: 00:18:56

So I will be doing more work.

400

: 00:19:01

So my role has changed and I have a lot

more to do.

401

: 00:19:04

So when I said to my friend the other day,

402

: 00:19:06

Okay, I kind of have a new job.

403

: 00:19:09

And they said, what is the job?

404

: 00:19:10

And I said, well, actually, no, wait a

minute, it's just more job.

405

: 00:19:16

Just more job.

406

: 00:19:18

Yeah, there's just more of it.

407

: 00:19:20

And so that's, that's, and that's why I'm

obviously not continuing to host with you

408

: 00:19:26

guys is because I have a lot, a lot, lot

on a lot on.

409

: 00:19:30

And then I think, maybe I will.

410

: 00:19:34

spend so much time talking to myself

because I don't have you guys to record

411

: 00:19:38

with that inadvertently, if you pass me on

the tube, there will be a podcast coming

412

: 00:19:42

out of my mouth.

413

: 00:19:43

The way the industry's going and the way

that things are moving.

414

: 00:19:48

It's certainly very exciting.

415

: 00:19:49

And I think there's so much more to talk

about, especially the area I work in is,

416

: 00:19:53

is technological as well.

417

: 00:19:54

So that's something there's going to be a

lot more conversation on the table about

418

: 00:19:58

that going forward.

419

: 00:19:59

So you probably will hear, if you were to

hear my voice, you might hear from me.

420

: 00:20:04

I don't use social media, but I do do

LinkedIn.

421

: 00:20:07

So I will, I will be on LinkedIn posting

various twaddle that I think is

422

: 00:20:13

interesting.

423

: 00:20:13

And the door of course, the door is of

course always open.

424

: 00:20:16

There are four specials and wait if you

want to come back.

425

: 00:20:20

So it's not goodbye forever.

426

: 00:20:23

You leave him with him.

427

: 00:20:25

What's that?

428

: 00:20:29

Yes, it's time for put the cuppa down

quick fire question time.

429

: 00:20:33

I'm hoping you know the rules of the game

now, Sarah.

430

: 00:20:36

I shouldn't do it.

431

: 00:20:37

You should do it.

432

: 00:20:38

You should do it.

433

: 00:20:39

I will play to real rules because you're

already supposed to say the first thing

434

: 00:20:43

that comes out of your mouth and most

people pause.

435

: 00:20:44

I'm not going to do that.

436

: 00:20:45

I am going to say the first thing that

comes out of my mouth.

437

: 00:20:47

If there is a swear, if there is anything

offensive, please edit it out.

438

: 00:20:50

Of course we will.

439

: 00:20:51

So for anyone joining who hasn't heard

before, the aim of the challenge is to

440

: 00:20:54

answer the following questions with one

word answers, wherever possible.

441

: 00:20:59

Sarah, I've never known you to do one word

ever.

442

: 00:21:02

We'll see.

443

: 00:21:03

This is going to be really fun.

444

: 00:21:04

Sarah knows the rules, but I don't think

you can follow them through.

445

: 00:21:09

Unfortunately, Sarah, as a host, you don't

qualify for the £10 Amazon voucher.

446

: 00:21:15

What Amazon voucher?

447

: 00:21:16

Oh, well, there you go.

448

: 00:21:16

So she didn't know.

449

: 00:21:17

So it's fine.

450

: 00:21:18

There's no Amazon voucher.

451

: 00:21:19

It's fine.

452

: 00:21:19

Actually, we should have been recording

this in a pub as my leaving drinks.

453

: 00:21:23

Yeah, definitely.

454

: 00:21:24

But you know what?

455

: 00:21:25

We will do a leaving drinks and if any of

our dear listeners want to come along.

456

: 00:21:29

Yeah, or guests even.

457

: 00:21:31

Yeah, many of our guests want to come

along.

458

: 00:21:32

Yeah, though we should.

459

: 00:21:33

I don't...

460

: 00:21:33

probably wouldn't think about that,

actually.

461

: 00:21:34

Yes, that's a good idea.

462

: 00:21:35

Are you ready?

463

: 00:21:36

I'm ready.

464

: 00:21:36

Let's begin.

465

: 00:21:37

What's your favourite city?

466

: 00:21:39

Venice.

467

: 00:21:39

What is your favourite TV show ever?

468

: 00:21:42

Staff Let's Flats.

469

: 00:21:44

What's one of your favourite comfort

foods?

470

: 00:21:46

Macaroni cheese.

471

: 00:21:47

You people watch?

472

: 00:21:49

Constantly.

473

: 00:21:50

What is simply too difficult?

474

: 00:21:52

Skiing.

475

: 00:21:53

What app changed your life?

476

: 00:21:55

Bubble Pop.

477

: 00:21:56

What is the strangest thing you have ever

eaten?

478

: 00:21:58

Like a pig strotter.

479

: 00:22:01

Croquet.

480

: 00:22:02

What?

481

: 00:22:02

The strangest thing you have ever done.

482

: 00:22:05

Lied about stealing a library book.

483

: 00:22:07

What's your biggest takeaway from being on

the show?

484

: 00:22:10

Joy.

485

: 00:22:10

What was the worst moment of being on the

show?

486

: 00:22:13

Forgetting stuff.

487

: 00:22:16

If you could have chosen to have

interviewed anyone on the show, who would

488

: 00:22:19

it have been?

489

: 00:22:20

Jamie Oliver.

490

: 00:22:21

Who is the person you would never want to

meet?

491

: 00:22:23

Donald Trump.

492

: 00:22:24

If you were to work at a circus, what job

would you choose?

493

: 00:22:28

Oh, who's the one that does the hanging?

494

: 00:22:31

Trapeze?

495

: 00:22:31

Trapeze!

496

: 00:22:32

Yes!

497

: 00:22:33

Do frogs have ears?

498

: 00:22:35

No.

499

: 00:22:36

In your next life, what would you like to

be?

500

: 00:22:38

Warm.

501

: 00:22:39

Would you rather be stuck on a broken ski

lift or a broken elevator?

502

: 00:22:44

Broken elevator.

503

: 00:22:45

If you were a baguette, how long would you

be?

504

: 00:22:47

How weird is this?

505

: 00:22:50

That's a terrible question.

506

: 00:22:53

If a pen is rolling, is it still

stationary?

507

: 00:22:57

Yes.

508

: 00:22:58

Why shouldn't you trust trees?

509

: 00:23:01

goblins.

510

: 00:23:02

Sarah, because they're shady.

511

: 00:23:04

Okay, I was like, you know, goblins hide

in trees, you can't trust goblins.

512

: 00:23:09

Everyone likes that.

513

: 00:23:09

Everyone likes that.

514

: 00:23:11

Standard.

515

: 00:23:11

Sarah, that is it.

516

: 00:23:13

It was your final quick fire round.

517

: 00:23:15

Thank you so much.

518

: 00:23:17

I'm released.

519

: 00:23:18

How was it?

520

: 00:23:19

Yeah.

521

: 00:23:19

How was it?

522

: 00:23:20

I don't think I do like it as a guest,

actually.

523

: 00:23:24

I didn't like it.

524

: 00:23:25

It's wrong.

525

: 00:23:26

It's It's really wrong.

526

: 00:23:30

It has been an absolute pleasure working

with you on the podcast.

527

: 00:23:34

You know, and I'm really glad that I

started to this journey with you and I've

528

: 00:23:36

traveled it with you and we've got to know

each other a lot better because of it.

529

: 00:23:40

It has been a privilege.

530

: 00:23:42

I felt honored to have done this with you.

531

: 00:23:45

Really the biggest privilege that I take

from this is to have you as my friend.

532

: 00:23:48

So thank you.

533

: 00:23:49

Oh, that is just the sweetest.

534

: 00:23:50

Thank you.

535

: 00:23:51

I mean, I, I've had an amazing time doing

this podcast and it feels.

536

: 00:23:55

I mean, it's obviously the right time for

me to pass the baton on to you, Tracy.

537

: 00:23:59

And I'm so glad it's you.

538

: 00:24:00

It could have been any old Tom, Dick and

Harry.

539

: 00:24:02

It's not.

540

: 00:24:03

Thank God.

541

: 00:24:05

I can be if you want.

542

: 00:24:08

I'm here if you want me to be.

543

: 00:24:11

Tracy, you're great.

544

: 00:24:13

Thank you.

545

: 00:24:15

You made the right decision.

546

: 00:24:16

And I know that you'll do a fantastic job

with our amazing guests.

547

: 00:24:22

Well, I've obviously...

548

: 00:24:25

Obviously not known you as long as Tim

has, but honestly, I'm so glad to have met

549

: 00:24:28

you as well and to have worked with you.

550

: 00:24:30

Like I said before, your knowledge is vast

and I feel like I've learnt so much from

551

: 00:24:34

you, especially on how to read script like

you're not reading it.

552

: 00:24:38

I'm still getting there, but I'm still

getting there, but I'm making waves.

553

: 00:24:41

We've recorded some great episodes

together.

554

: 00:24:44

At the end of the day, I just can't

believe you're leaving me with Timothy.

555

: 00:24:46

Let's see.

556

: 00:24:46

I just, yeah, seriously.

557

: 00:24:47

What can I say?

558

: 00:24:48

I'm the worst person in the world.

559

: 00:24:49

I'm so The best and the worst at the same

time.

560

: 00:24:51

We'll say sorry dot sorry, Trace.

561

: 00:24:53

Yeah, yeah.

562

: 00:24:55

But also, like we haven't known each other

very long, but that doesn't feel like it

563

: 00:24:58

at all.

564

: 00:24:59

It doesn't.

565

: 00:24:59

It doesn't.

566

: 00:25:00

And I would like to consider you my friend

as well.

567

: 00:25:03

You are my friend, whether you like it or

not.

568

: 00:25:05

That's perfect for me.

569

: 00:25:07

Finally, for one last time, would you like

to sign us off?

570

: 00:25:11

Go on then.

571

: 00:25:12

Let's see if I can do it in one take.

572

: 00:25:14

Last time, let's see if I can nail it.

573

: 00:25:16

To our listeners, thank you for joining us

today.

574

: 00:25:19

Stay tuned for more insightful

conversations here on Talking Hospitality.

575

: 00:25:23

We'd like to thank our brand partner,

Graphic Kitchen.

576

: 00:25:26

You, our listeners, our guests, and all

those who've supported us.

577

: 00:25:29

Please check out talkinghospitality .com

for the latest gossip, episodes, blogs,

578

: 00:25:34

and courses.

579

: 00:25:35

This is me, Sarah Cattell, wishing you all

well.

580

: 00:25:37

Thank you for listening and stay awesome.

581

: 00:25:45

Thanks for watching!