Hey everyone! Unfortunately I don’t have a guest this week, you know how it goes working at a bar, things happen, people have emergencies. I didn’t want to leave you hanging though, so I thought I would buy another cheap bottle of wine from my corner store, tell you a little bit more about myself and talk about how I deal with annoying customers.
Now, by no means am I an expert at this, but it’s something I experience and think about a lot and I wanted to share what’s worked for me. It’s one of the most frustrating things we deal with on a daily basis and it can burn us out very quickly. But if we start to put ourselves in the shoes of our customers, find the humor in it all and focus on why everyone is there in our bars and restaurants, we can all start to have an easier time.
Check out this episode in the player below or in your favorite podcast player. Also, I’d love to hear from you! Send me a message through the contact form or leave a comment below. I’d love to know what you think of the show, what you’d like to hear more of, or even just who you are and where you’re from. Thanks for tuning in and we’ll see you next time.
A couple of weeks ago, we talked about all of the challenges of opening a new bar. But after the doors are open, what is it like to actually work at that new bar? It can be the old adage, out of the frying pan into the fire. Everything is new. The staff is new, no one knows where anything is yet, no one has the muscle memory to be perfectly efficient yet, problems you could never have anticipated arise, you have to change things every day. It can be extremely stressful, but also incredibly rewarding if you really believe in the program and love what you’re doing.
My guest today is Enoch Tonatiuh. Originally from Oaxaca, he’s worked in the industry since he was 15 years old and over the past four years he’s been on the opening team of four new bars and restaurants in San Francisco. Enoch is currently at the brand new Angler restaurant, and he also helped open Whitechapel, Charmaine’s and The Beehive. Although he didn’t set out to just be a bartender at new bars, Enoch has found that he loves the challenge and excitement, and he has grown and learned so much over the past few years.
Check out our conversation in the player below or wherever podcasts are found. We have new conversations every week, so don’t forget to hit subscribe if you haven’t already. And share us with your friends and colleagues in the industry, this is great information for everyone. We’ll see you next time!
Have you ever been hit on at work? It’s a common occurrence for bartenders, particularly female bartenders, and in the context of service and hospitality it can be a very tricky situation. It is often the kind of attention that is unwanted and inappropriate, but it is also very nuanced and complex. There is a lot of emotion involved, ideas about consent, thoughtfulness and understanding. It’s an opportunity to teach someone what is right or wrong, and it’s also a situation that could potentially end very badly.
My guest today is Celia Camacho. She has worked in the industry since 2010 at some incredible bars including Blind Tiger and Trick Dog, and she has had a lot of experience dealing with being hit on at work. Celia had many bad experiences to share, but also a many situations that ended up being positive. She also had great advice about how to take care of yourself when these things happen.
Check out our conversation in the player below or wherever podcasts are found. Make sure to hit subscribe and share us with your friends in the industry. We have new conversations every week about some of the most challenging situations behind the bar. Cheers!
Hey guys! It’s been a busy month as per usual. Lots of amazing guests and a ton of great information. We spoke with Tanya Clark, founder of Jigger and Dash Wellness about how to lead a healthier life in the industry, Suzu about how to stay fresh and creative in your career, Todd Carnam, beverage director at The Interval about empathy in customer service, and Simi Grewal, co-founder of DECANT SF, about how she started her own business. I wanted to do another quick recap episode for you all, it’s hard to remember everything and repetition is your best friend when you’re trying to learn.
I’d love to hear from you all about what you think of the show or what you would like to hear more of. You can leave a comment below or shoot me a message on the contact page. You can listen to this episode in the player below or wherever podcasts are found. Be sure to hit subscribe and share us with your friends in the industry.
We’ve got some exciting stuff coming up, including: A conversation about how to have a career as a bartender when you have a family, what to do when guys hit on you while you’re working, all the challenges of working at a brand new bar, and more! We’ll see you next time!
Many of us, myself included, have dreams of opening up our own bar someday, but the idea can seem daunting, even impossible. Where do you begin? How do you fund a project like that? How will your life change when you run your own place? Is it even right for you? Starting your own business is one of the most challenging things you can do, but it can also be one of the most rewarding.
My guest today is Simi Grewal. She has worked in just about every capacity in this industry, everything from line cook to sommelier at award winning restaurants, and that experience helped her open her own bar. Earlier this month, Simi and her business partner Cara Patricia, an equally accomplished industry veteran, opened the doors to DECANT, a beautiful new wine bar and retail shop in the SOMA neighborhood of San Francisco.
Check out my conversation with Simi about the joys and struggles she faced along her journey to opening her own business in the player below or wherever podcasts are found, and don’t forget to hit subscribe and share us with your friends and colleagues in the industry.