As in many different careers, women face a unique set of challenges on all sides of the wine industry. Whether it’s harassment from clients and coworkers or simply the fact that there isn’t a sanitary bin in the employee bathroom because the men who designed it didn’t think about installing one. This is an incredibly challenging and nuanced issue. More recently, the industry seems to be moving towards a place of equality and understanding, but there is still a long way to go.
My guest today is Maura Passanisi, she’s a Certified Specialist of Wine and a WSET Advanced sommelier. She has worked in just about every aspect of the industry, from service to production, and she is the co-founder of the Della Donna Women Winemaker Festival, happening this Sunday, July 21st in Oakland, Calif. Click the link here for tickets and more info. Maura has had a ton of experience handling many of the toughest parts of the wine business and had some great advice about navigating those challenges day to day.
Check out our conversation in the above player or wherever podcasts are found. Visit our home page for much, much more and don’t forget to hit subscribe and share us with your friends in the industry. We have new conversations every week, I’ll see you next time.
Usually our interactions with guests at our bars are fun and positive. After all, our job is to provide people with alcohol in a jovial environment, what could be better? But sometimes things don’t go as planned. Guests can be socially awkward, weird or just downright rude and we still have to provide them with good service. That can be challenging at best.
My guest today is Simone Mims, and she’s spent the last 22 years behind the bar and had no shortage of awkward interactions with guests. Simone has worked at some incredible bars in both New York and San Francisco, including Blackbird, Nico Restaurant and Che Fico, and she had some amazing advice about not taking anything personally and providing even the weirdest and rudest guests with the best service possible.
You can follow Simone on Instagram to find out what she’s up to, and she is also a bar and beverage consultant, I’ve definitely tried some of her cocktails and they’re amazing. Check out our conversation in the player below and don’t forget to hit subscribe and share us with your friend’s and colleagues. We have new episodes every week about some of the biggest challenges in our industry. We’ll see you next time!
Hey everyone! I wanted to wish you a happy Fourth of July weekend. Whether you’re floating on a lake, grilling meat or working a double because all of your staff had to have the weekend off, I hope you have a wonderful weekend.
We’ll be back next week with more bartender stories and advice, so be sure to stay tuned. In the meantime, you can check me out on the Mixology Talk Podcast with Chris Tunstall in the player below. Chris and his wife Julia run a great podcast that focuses on many aspects of our industry. You should definitely follow them as well for more great advice.
The episode also features my kitchen bar, which is decorated like a Japanese Izakaya, where I record all of the bumpers for You’re 86. I had a great time talking with a fellow bartender turned podcaster about all aspects of the business. Hope you enjoy!
Hello again! Another month, another recap and another bottle of inexpensive Spanish wine from my corner store. I don’t know why I started this tradition, but I’m into it. It’s working for me.
Anyway, we had a lot of important discussions this month about issues that we face almost daily at our bars. I talked to Celia Camacho about what to do when guests hit on you, Enoch Tonatiuh about the challenges of working at new bars, Mark Goodwin from The Pin Project about our complex relationship with alcohol, and I shared some of my own experiences dealing with annoying customers at my bar. As usual, I wanted to hit some of the main points with this recap episode, so you can have a few new tools to help you at your bar or restaurant.
Check out this episode in the player below or wherever podcasts are found, and please hit subscribe in the player of your choice to stay up to date with our weekly conversations with bartenders about all kinds of different challenges. Subscribe to our mailing list too, I send a newsletter out about once a month, with even more great stuff. Cheers!
Bartenders have a complicated relationship with alcohol, to say the least. We sell it, we love it, we hate it, we know more about it, the way it’s produced, its history and it’s effects than most other people, and we are constantly surrounded by it. Sometimes this relationship can become extremely difficult, particularly when we get caught up in this routine of being the life of the party, that is quite literally our job.
It’s hard to put things in perspective and it’s hard to find personal balance in an industry that is so completely saturated with alcohol. It can be a massive challenge to discover our own connection to booze and what it really means, and sometimes that requires taking a step back and not drinking for a while. A task that I know from personal experience is easier said than done.
My guest today is Mark Goodwin, he’s been in this industry since 2014. He began his career at Trick Dog here in San Francisco and he now works behind the bar at Coin Op. Mark really came to terms with his own relationship to alcohol almost 11 months ago, and made the decision to stop drinking. During this time of sobriety he’s created The Pin Project, which directly addresses the challenges of alcohol consumption bartenders face in this industry.
The Pin is a small symbol you can wear on your lapel during your shift behind the bar, that lets your coworkers and customers know that you have made the choice to not drink during that shift. The pin allows you to make that choice without facing scrutiny or awkward conversations about why you’re not drinking. There are plenty of reasons to not drink, everything from addiction problems to having to pick someone up from the airport later, and the pin helps you make that choice silently and easily.