Welcome back! Thanks so much tuning in to another recap of what we’ve learned in the past few episodes. We had four amazing guests this month who shared many useful tips for bartenders and industry professionals. Listen to the episode in the player or wherever you get your podcasts for some of the most important things we learned.
In Episode 28, we learned all about how competitive bartending can make you a better bartender, with recent Speed Rack winner Jessi Lorraine. In Episode 29, we heard from Absinthia Vermut about starting a craft spirits company and the value of writing a business plan. In Episode 30, we heard from Mike Miranti about the challenges of high end restaurants. Finally, in Episode 31, we got to sit down with Hubert Tang and hear how he stays positive on the floor.
That’s all for this week, but be Sure to also visit our homepage for much, much more. Be sure to sign up for our mailing list while you’re there. It’s another way to stay up to date with all of this great information. I’m sending out the next newsletter soon, so don’t miss it! I’ll see you next time!
Hospitality is our number one job. It is literally the name of our industry, but it’s often hard to be hospitable when you have other challenges going on in your life. Difficult customers, trouble with family or partners or simply being exhausted from work all make staying positive during service a big challenge. With a few good mental tools, however, we can learn to stay positive with our customers no matter what is going on in our lives.
My guest today is Hubert Tang. He has been in the industry his entire life, as his parents worked and owned restaurants, so he really understands the industry. Him and I currently work together at High Treason where we recorded this interview, and he is exceptionally good at staying positive and hospitable to customers no matter what’s going on.
Check out my interview with Hubert in the player or wherever podcasts are found, and hear what he had to say about staying positive during service. Visit our homepage for more and be sure to hit subscribe in your favorite podcast player, we have new conversations every week. And please share us with your friends and colleagues in the industry. This is such great information for everyone. I’ll see you next time.
Fine dining and high-end casual restaurants can be very exciting and lucrative places to work. You get the chance to work with well respected chefs and staff, the pay is usually higher and the media attention is exciting too. But the unique challenges of high-end restaurants can make working in that environment exhausting if you’re not prepared for it. High-end restaurants are often more complicated and more stressful. Solid teamwork is a must in that kind of environment. If the operation isn’t firing on all cylinders, things can fall apart quickly.
My guest today is Mike Miranti, he’s worked and managed several high-end restaurants in New York, including Becco and Sen Sakana. He’s currently head server at Feroce in Manhattan and he is also a co-host of the Not a Foodie Podcast. Mike shared a lot of great advice about the challenges of high-end restaurants, including a time when the sewer overflowed into their bathroom.
Be sure to check out our conversation in the player or wherever you get your podcasts, and don’t forget to hit subscribe. We have new conversations every week about some of the biggest challenges in the industry. Be sure to visit our homepage, and if you haven’t already, sign up for our mailing list. It’s a great way to catch up on anything you missed. Thanks so much for listening! I’ll see you next time
Have you ever thought about starting a craft spirits company? Many of us working behind the bar wonder where our careers will lead us next. Although I do believe one can have a long career in service, many people just don’t want to. Starting your own spirits brand is an alluring career move, especially since we’re so familiar with the market and the products that are available. Many bartenders have started brands or consulted with producers to create products that work better in cocktails or to bring back products that were unavailable. Absinthe, for example, didn’t start to become widely available in the US until after the laws were amended in 2007. At the time, domestic production was almost non existent.
Starting your own company and creating a new product can be an extremely rewarding career, but it also comes with a lot of hard work and challenges to overcome. My guest today is Absinthia Vermut, founder of Absinthia’s Bottled Spirits. Absinthia fell in love with the category in the late Nineties and began bootlegging absinthe at home. In 2013 she founded her company and began working towards bringing her organic absinthe brand, which is absolutely delicious and I’m not just saying that because she sponsored this episode, to market.
Absinthia had a lot to share about the challenges she faced starting her company, everything from legal nightmares getting the label approved with the TTB to marketing a still widely misunderstood product category. Check out our conversation about starting a craft spirits company in the player or wherever you get your podcasts. Also be sure to visit our homepage and check out Absinthia’s website to learn more about her story. She’s also started a new podcast about absinthe, so be sure to subscribe to that as well. Thanks so much for listening, I’ll see you next time!
Welcome back! I Hope 2020 is treating you well so far. Have you ever thought about competitive bartending? It can be an amazing way to learn new skills and move forward in your career, but it’s not without its challenges, everything from balancing training time with your daily schedule to finding support for your cause, and some you may not even expect. Competitive bartending is definitely one of the more exciting directions you can go in this industry.
My guest today is Jessi Lorraine. She has been in the industry for more than seven years at bars like Absinthe and Bon Voyage, and she’s the winner of the most recent Speed Rack competition in California. Speed Rack is an intense, all-female, high-speed bartending competition which has raised more than one million dollars to date for breast cancer research. Jessi has competed in other competitions as well, such as Bacardi Legacy, and she also manages Elda, where we recorded this interview.
Jessi had a ton of amazing insights about competitive bartending and some excellent advice for anyone interested in getting into competitions. Listen to the episode in the player or wherever you get your podcasts, and don’t forget to subscribe and stay tuned for more. Also be sure to check out our homepage for more great advice on some of the biggest challenges in our industry