0:01

Meet Jeanette McCurdy. She's an author, a writer,

0:03

and a big feeler. So much so that

0:05

she's making a podcast all about her feelings.

0:07

Jeanette's memoir, I'm Glad My Mom Died, welcomed

0:10

the world into the story of Jeanette and

0:12

all of the intense life experiences that molded

0:14

her into the person she is today. But

0:16

how does she manage all of the messy,

0:19

hard feelings she's feeling right now? In

0:21

each episode of Hard Feelings, her new

0:23

podcast with Lemonada Media, she'll tell you

0:25

all about it. Jealousy, shame, social anxiety.

0:27

She wants to laugh about it, cry

0:29

about it, and work through it with

0:31

you by her side. Why? These hard

0:33

feelings are a big part of the

0:35

human condition. They unite us all, but

0:37

only once we're willing to face them.

0:39

Hard Feelings is out now, wherever you

0:41

get your podcasts. Hey

0:45

boo, hey, it's me, Xmyo.

0:47

I'm a comedian, writer, producer,

0:49

and taco expert. Also,

0:51

when it comes to confidently managing my

0:54

finances, your girl is a

0:56

beginner, for sure. So I want you

0:58

to join me on the Dough, Lemonada

1:00

Media's new 10-episode podcast series, as I

1:02

dive into better understanding the financial trap

1:05

doors that any of us could fall

1:07

into. And I've fallen, you know, I

1:09

keep on falling like Alicia Keys, okay?

1:11

But if you've ever stayed in a

1:14

bad relationship to avoid moving out

1:16

costs or just found yourself

1:18

swimming in debt, you are not alone.

1:20

Each week I'll be exploring all types

1:22

of financial flops and money myths that

1:24

stand in the way of our financial

1:26

freedom. On this show,

1:29

cash is queen. We

1:31

hardly know her, but baby, we are determined

1:33

to be her best friend. The

1:36

Dough is out now, wherever you get

1:38

your podcasts. Lemonada

1:46

Hello, it's Elise. I'm out for a while on maternity

1:48

leave, but we're back this week with a rerun of

1:50

one of my favorite episodes of Funny Cause It's True.

1:53

Enjoy. How did

1:55

I get hired at my first restaurant job? That's

1:57

a bizarre question, but I would love to tell you. I

2:00

was 17 years old when I found a

2:02

listing on Craigslist for open interviews. I

2:04

had never heard that term before, but I had

2:06

watched enough America's Next Top Model to know what

2:09

an open casting call was. So

2:11

I figured open interviews would probably work the

2:13

same, just with like less

2:16

modeling, I'm assuming. I immediately got dressed in the

2:18

fanciest outfit I could find in my closet, which

2:20

I think ended up being some type of like

2:22

forever 21 blazer and some jeans

2:24

that had so many holes

2:26

in them on purpose. They were

2:29

basically shorts. It felt right, I

2:31

guess. I

2:34

rode the city bus from La Palma to Huntington Beach, California,

2:36

where eventually I would actually move to,

2:38

but that's a different story for a

2:40

different day. And I walked through an

2:42

industrial business park to find the sign

2:44

I was looking for, quote, open interviews,

2:46

new restaurant, opening soon. This was me.

2:48

I had 100% confidence in the tank

2:50

and 0% reason for

2:53

it because up until this point, I have

2:55

never served a day in my life. There's

2:57

a funny hierarchy that happens in restaurants. And

2:59

if you've not worked in one, you wouldn't

3:01

really know, but the staff has ranked each

3:03

position at a restaurant they work at with

3:05

a specific level of importance. And you don't

3:07

jump ranks too soon. You don't really

3:09

jump ranks at all. You slowly, painfully

3:11

crawl your way up the ranks with

3:14

the permission of like 12

3:16

people you didn't even know existed until it comes

3:18

time for you to climb those ranks. What

3:21

are ranks? Doesn't even feel like a

3:23

real word anywhere. Any hoops? The

3:25

fact that this was a new restaurant under

3:27

construction means that the owners and the head chef

3:29

were going to have to train the entire staff on

3:31

the menu and also the culture of

3:34

the restaurant that doesn't exist yet. So

3:36

sure, being a seasoned server would probably

3:38

come in handy, but beyond knowing how

3:40

to hold a couple more plates than

3:42

everybody else. I mean,

3:44

even the people with no experience may

3:46

could probably keep up. Eventually

3:48

yes, but right away no. Turns

3:50

out they were group interviews. You'd

3:53

think that would be less intimidating because there's more

3:55

people to focus on at once, but then

3:57

you all end up just interviewing each other. and

4:00

it becomes kind of like the Hunger Games of interviews,

4:02

which ends up being even worse than

4:04

a one-on-one interview. I was

4:06

very upfront with the fact that I knew

4:08

absolutely nothing about being a server in a

4:11

restaurant, and I don't really

4:13

know if divulging that much information that

4:15

quickly was as necessary as I initially

4:17

thought it would be. Things

4:19

were not going incredibly well. I didn't know how

4:21

to speak in a group like this, and I

4:23

figured I was out of the running pretty much

4:25

immediately, mainly because one of the

4:27

first things I blurted out when I sat down was, I

4:30

don't have any serving experience. No

4:32

serving experience here. No clue

4:34

what I'm doing. Would love to learn? Don't know.

4:36

Fast learner, don't know what I'm doing. About

4:39

middle of the way through the interview, one of the owners

4:41

saw me in the back being way more quiet than I

4:43

was at the start of the interview. I

4:46

was intentionally pulling away. I wanted this job so

4:48

badly, and I knew I wasn't going to get

4:50

it, so I decided I don't want to

4:52

want this job, but she

4:54

wanted me to engage. So she

4:56

started giving me a preview of the menu to

4:58

see how I would react. She started calling off

5:01

a few of their main entrees, one

5:03

being spaghetti and gigantic meatball.

5:05

My face lit up immediately, because this

5:07

is exactly how my grandmother makes spaghetti

5:09

with just one big meatball plopped on

5:11

top. And I raised my hand without

5:14

even thinking, and I said, I love

5:16

spaghetti and meatball emphasis on the singular.

5:18

I shared my personal connection to the

5:20

recipe and how shocked I was because

5:22

I'd never seen anybody else make spaghetti

5:24

like this, and I was back in

5:26

the running. But then

5:28

next was a role-playing exercise where we had to pretend

5:30

to serve the owners of the restaurant at a fake table,

5:34

and I was back out of the

5:36

running. I slipped back and forth

5:38

many times during this interview, and at the end

5:40

of it,