By Lori Fredrich Senior Writer & Dining Editor Published Dec 05, 2018 at 6:01 PM

What do you expect from front-of-house employees when you eat in a restaurant? Are those expectations realistic? In this episode, co-hosts Matt Mueller and Lori Fredrich chat with service industry veteran, Joshua Wolter – whose experience includes work with the Marcus Hotels, c.1880 and currently Stubby's Gastrogrub & Beer Bar – about the good, the bad and the ugly in terms of great service. We'll discuss challenges, expectations and the ways in which restaurant personnel strive to make customers' experiences the best possible.

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Lori Fredrich Senior Writer & Dining Editor

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.