Transcript
Richard: Welcome to the Bravo Charlie Club podcast, making you 12 and a half minutes more awesome each week. He's Ben, I'm Richard. Let's go. Ben, are you doing this week?
Ben: Awesome, mate. Really, really well. And I know that you've been busy because that's the topic of next week's episode. So there's an Easter egg for the listeners.
Richard: Oh, yeah, yeah, i have been busy. Yep.
Ben: So the new list of country call out this week, mate, is Uzbekistan. Can you believe it
Richard: Uzbekistan. We're big in Uzbekistan.
Ben: Yeah, we are. we we've We've made it there. Hey, a casual greeting casual a casual greeting is salam.
Richard: I love the stats.
Ben: And truth be known, I went for the casual greeting because I was very sure I was going to mess up the formal greeting. So, yeah.
Richard: Cherry picking your greetings. Nice.
Ben: Yeah, well, you know, if you write the content, you can do what you want. It's all good.
Richard: true. so true
Ben: Hey, mate, Fully Awake Project, here's a question for you. Have you ever wondered what the hotel staff think of you after you've been in the room, like when they're doing that final cleanup? Now, I want to i want to talk
Richard: Occasionally I have, yeah.
Ben: then i want to talk you through this one. So this happened to me in New Zealand recently. My daughter loves a particular brand of muesli bars, which I can only find in New Zealand for whatever reason.
Ben: So when I go there, I buy a few boxes. Anyway, as I was leaving my hotel room to check out after this last trip, I turned around and do the final check as you do.
Ben: And I saw 12 empty muesli bar boxes lined up against the bin and... and
Richard: that's like what, 72 bars or something? or like
Ben: something like yeah Yeah, something like that. I think it's five or six in a box. And four large water bottles. Now, I don't use housekeeping generally when I stay in hotels. So the Do Not Disturb sign has been on for like six days.
Richard: Yep, same, same.
Ben: And I'm looking at this, you know, 12 packs of muesli bar boxes. And I'm thinking, that's a two-pack-a-day habit. Like...
Richard: Did he just check in and eat a box of bars a day? Yeah.
Ben: Yeah.
Richard: Or two. There we go.
Ben: oh
Richard: Yeah.
Ben: i'll put a I'll put a photo on the in the center, but it just got me wondering, that yeah what do the housekeeping team actually think of it of their guests? I reckon they must have seen some really crazy stuff. Have you have you ever thought about this?
Richard: They must do some crazy stuff, I reckon.
Ben: Yeah.
Richard: I reckon. I had a a funny incident once where I i somehow misplaced a shoe. i went down, used the hotel pool and came back and, you know, you're sort of in the change room and you're like, I've only got one shoe. Where's my where's my other shoe? And so anyway, you you used to so you walk barefoot back.
Richard: back to yeah hotel room and then it comes time to check out you're like i one i'm not going to carry a single shoe home so you so you leave one shoe in the bin don't know it's not super helpful but like if what just someone's going to come across that and say he's just did he have one shoe like is this guy only got one foot what's going on yeah
Ben: that
Ben: yeah what was what was this guy yeah what was this guy doing to only have one shoe yeah exactly
Richard: you'd have to stop asking those questions eventually just to protect your own sanity wouldn't you
Ben: yeah yeah i think as i said like if i've had the the rock stars you know coming in there smashing guitars or whatever and breaking up hotel rooms that's one thing but just the average traveler like just how they go through it like know i'm sure they've stereotyped us like the ones who have to take all of the toilets the free toiletries you know steal all of the teas out of the you know the but the the mini kitchen thing
Richard: Mm-hmm.
Ben: makes It made me laugh. yeah I was shaking my head at myself as I walked out of out of the hotel room that time. Speaking of New Zealand, I'm not sure if this is a travel tip or not, but we were talking about being lost in translation in that in our Japan deep dive and some funny moments there. I had one in New Zealand.
Ben: So I drove past this sign and it said, roadside drug testing is here. And so I leaned over and asked the driver. I said, what have they got for us to try?
Ben: and it was like and he was like, what are you talking about? I said, does they're offering to do roadside drug testing for us. So let's go and let's stop.
Ben: And he didn't you didn't he didn't find it funny.
Richard: That's hilarious. I appreciate that humor.
Ben: have you seen Have you seen any signs you couldn't make any head or tail of, mate?
Richard: Oh, no, i don't I don't really have any. the The ones that I find the the most frustrating is the the sign that sits up there kind of like, you know, sort of two roads before the exit, you know, left-hand turn Gold Coast Highway, and it's like three roads before the actual turn to the to the highway, which is the sort of main road, but it's not obvious from the sign, right?
Ben: yep
Richard: Yeah, those kind of ones get me.
Ben: so So instead of saying 700 metres ahead, it should say third left. That would be so much more obvious, wouldn't it?
Richard: Or something like that. Yeah, exactly.
Ben: Yeah. Yeah. It reminds me of a map I had in Paris once where it only had the major roads on it. And so you're walking along and it says, you know, take, yeah you know, you're like, oh, we'll take the next left.
Richard: yes.
Ben: And you realise it's no, it's not the next left. It's it's five lefts after. And yeah, that,
Richard: so
Ben: that That map didn't make it to the end of the day. And i remember Tanya saying to me, you sure you want to toss that map? I was furious by the time i tossed it. And I said, I'm pretty confident we're going to do better without this thing than with it.
Richard: Don't Google Maps.
Ben: it's
Richard: This map is dead to me.
Ben: Yeah.
Ben: wow Well, this was before. This was pre-Google. So you sort of, you know, this is this is like in 99, 2000 when you actually needed a printed map, you know, easiest way to pick.
Richard: all right. Yep.
Richard: When they gave them to you in the hotel, right, they had all those peel-off things.
Ben: Yeah.
Richard: Yeah, yeah, yeah.
Ben: Yeah. Yeah. i'm pretty sure this was a McDonald's one or something. So maybe it only just showed you where all the McDonald's were. that was That was where the problem started. Hey, another one I saw in New Zealand. A volcanic eruption was described as being low probability and high possibility.
Ben: Like, what what's the what's the difference?
Ben: Yeah. Yeah.
Ben: 30% chance of 0% rain.
Richard: Yeah, yeah, of zero to two mils or something. And you're like, what what does that even mean?
Ben: o good
Richard: Yeah.
Ben: So New Zealand have taken it next level. I think they're just out to out to trick us.
Richard: Well.
Richard: Volcanic eruption is somewhat more devastating too than a shoddy call on the rain.
Ben: Yeah, yeah you want to you want to get that one right. Yeah.
Richard: You do want to get that one right, yeah.
Ben: Hey, we got some interesting listener feedback recently. Listener MP wrote in and he asked if we could have a discussion about things that should never be put in coffee.
Ben: Now, I know that you're not a coffee drinker, but I'm sure there's a a relatable version in tea. But he's talking about like, go on, uh-oh, uh-oh,
Richard: Well, you know, Ben, stop the press actually on that one because last weekend I had a latte. I mean, it's crazy.
Ben: What?
Richard: I know. I did, yep, I had rotten night's sleep and I felt like I needed to get through the day.
Ben: I don't know you anymore.
Richard: So I thought, you know I'm going to try it.
Ben: How was it?
Richard: There you go. so was it was It was good, I think. I mean, i don't i wouldn't know a bad latte from a good latte, but like the experience was was not horrible.
Ben: Yeah, fair. It's a milk-based coffee, so
Richard: So there you go
Ben: And what type of milk did you go for? Your almond milk, soy milk, just straight for the full cream.
Richard: Normal milk.
Ben: Wow.
Richard: Yeah, they had like about seven different types of milk there or something.
Ben: At least, yeah.
Richard: I i think I just got normal milk, normal milk, yep.
Ben: so Seven types as table stakes these days. We do take our milk choice very, very seriously. But listen, MP, he's talking about like salt, butter, peanut butter,
Ben: Like oils, like what why where did these ideas come from?
Richard: like but' Is that like a drink? Is that like a
Ben: Yeah, So the the the the term, the colloquial term, I guess, is, well, no, it's called bulletproof bulletproof coffee is where where this butter and oil thing comes from, as far as I'm aware.
Richard: like a frappuccino or something? Yeah,
Richard: yeah, yeah. yeah
Ben: and, uh, yeah, the interesting thing about Bulletproof coffees is it's supposed to be a meal replacement because it's very high in calories, with the oil that you put in. So, yeah, I don't see myself drinking that as my smoothie sort of breakfast replace meal replacement,
Richard: Have you had one? Does it taste like more hardcore than normal coffee or like, mean, it sounds very bulletproof, you know, that's tough.
Ben: Yeah, yeah. I didn't like the flavour. Like salt in coffee is like, because coffee is quite acidic and adding salt to that seems like a strange, you know, use of your time.
Ben: So, yeah, but it's a MP, we don't have an answer for you, mate.
Richard: Right. Yeah.
Ben: it's But I think you can choose with your feet and just not order it. That's my recommendation. Do you put anything in your tea?
Richard: and sp
Ben: Do you just milk?
Richard: Just milk. Plain, normal milk. Yeah.
Ben: Okay. So you would drink a milky tea. That's why you went for the milky coffee.
Ben: interesting Yeah, I'm curious when to someone has something for the first time, like what the thought process is that leads them to it. Yeah. Hey, conundrum of the week, mate.
Richard: Yeah.
Ben: Most of today has been a conundrum. But how come when we say when we say road trip, I'm going on a road trip, no one no one even blinks an eye.
Richard: Okay.
Ben: They're just like, where are you going? But if you said to someone, like, I'm going on an air trip, what would the response be? like How come air trip has never taken off?
Richard: I don't know. It's a good question. maybe maybe from Maybe it's because Australia, you're you're really, if you're on a plane, you're probably heading overseas.
Richard: So you say overseas mostly.
Ben: Probably.
Richard: i guess you could be traveling to Perth.
Ben: right
Richard: But, yeah, I don't know.
Ben: Yeah, which is which is further than some trips overseas, ironically.
Richard: Air trip.
Richard: Yes, that's right. Yeah.
Ben: Yeah. i looked I actually looked it up. I looked up airtrip.com. just to see just to see if we could actually help support support the motto.
Richard: Oh. Uh-oh. You hadn't had a few beers and you were out buying domains again, had you been?
Ben: No, i oh you know me, I thought about it. and but But I thought, okay, let's see if we can support the motto. Let's see if we can get AirTrip some you know some some momentum.
Ben: Here's what I found. Four guys on camels. Now, I think they've missed the target market if that's an air trip.
Richard: Perhaps there was some kind of airfield cushioning on the camels or something. don't know.
Ben: I don't know what's going on, but they well they probably fit in quite well. They're not doing their research, so they they deserve a spot. if anyone If anyone owns airtrip.com and wants to join BCC and tell us what on earth is going on, come on come on down Hey, follow-up conundrum. We've got a few more a few more time.
Ben: How old is too old to hang on to a mustard, mate?
Richard: I don't think there's a time limit. I think we've got the mustard in there that must be at least five years old, maybe even longer.
Ben: Good.
Ben: Right?
Richard: it It sits in the condiment section of your fridge, right, which we've recently moved into the doors, and and it's too deep.
Ben: Yeah.
Richard: You know, because the the jars aren't very big. And the you know, the high use items, crushed garlic, other things, tends to go to the front.
Richard: the Mustard gets pushed down the back.
Ben: Just keep pushing. him yeah Yeah.
Richard: With a fish sauce, F-Y-S-H sauce and other sorts of things that you're like, we use that once in one recipe.
Ben: It's interesting, isn't it?
Ben: What is that?
Richard: I don't know, some kind of vegan fish sauce where no fish were harmed in the making of the sauce.
Ben: Right.
Ben: Right. Okay.
Richard: I couldn't tell you any more than that.
Ben: Interesting. but the the yeah The dictionary was harmed in the naming of it. like
Richard: Yes, that's right. English language murdered, but no fish were harmed.
Ben: Oh, my goodness. Yeah. For mustard, I reckon 10 years past its due date. or best Yeah, i reckon I reckon that's the number.
Richard: 10 statute of limitations.
Ben: Yeah, that's if if anyone's got anything, an older mustard than 10 years past, then let us know. I'm i'm curious. Hey, that's it, Richard. Listeners have been BCC'd on our week. To our listeners, thanks for joining in.
Ben: Head over to bravucharly.club if you'd like to get in touch. I'll drop that picture in the Inner Sanctum for all to have a laugh at too. And in next week's show, we're going to ask, why is it called a toothbrush?
Ben: See you next week. Bravo Charlie Club, out.
Richard: And that's the pod.
