>> anthony: 20, 30 years ago waiting was a profession. >> mario: yeah, yeah. oh, yeah. >> anthony: everybody learned certain skills. if, uh, you need to take bone out of fish, serve the fish at the tableside. >> mario: i make everything. >> anthony: right. so, steak flambé. >> mario: yeah. >> anthony: no problem. >> mario: no problem, no. >> anthony: right. crepe suzette? >> mario: crepe, crepe suzette, of course. every these things i do it, yeah. >> anthony: all of this, of couse. >> mario: yeah, yeah. i know about it. >> anthony: fold the napkins and -- >> mario: yeah, yeah. all that, yeah. ♪ >> mario: i remember when they started in, in the dining room it was five captains, six waiters, five assistant waiters, sommelier, assistant sommelier, it was quite different. nowadays it's more simple. all come in dish, they put them in, yeah. >> anthony: right. in france no more. you don't see it. >> mario: no more, no? >> anthony: no. in the michelin restaurants you don't see it. >> mario: nowadays the people are more simple, yeah? >> anthony: 'cause they're easy. >> mario: yeah, yeah. easy, very easy.