Things can get dicey when we borrow elements from other cultures for our bar programs. Is it ok to use ceremonial fabric as a tablecloth or put tropical drinks in cups shaped like religious icons? Cultural consideration in bar programs is very important, but it is challenging when we don’t have an understanding or even exposure to those cultures. It’s easy to misrepresent someone else’s culture when you don’t have any knowledge about it, even if you are well intentioned.
My guest today is Samuel Jimenez. He has been in the industry in the Bay Area for many, many years. He is currently the bar manager at Novela in San Francisco, and he was recently chosen as one of Imbibe Magazine’s 75 People, Places and Things that will shape the way you drink in 2020, after spending 2019 educating the beverage world about Polynesian culture and history and how it relates to tiki. Samuel believes that the key to running more thoughtful bar programs is having a better understanding of the cultures you’re representing.
As a fist generation Samoan American, Samuel has a deeply rooted connection to Samoan culture, which many Americans have little understanding or exposure to. Samuel had so much to say about cultural consideration in bar programs and the importance of knowledge and cultural exchange. 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. Cheers!
Many of us, myself especially, wonder where to go next with our careers. One exciting option is to start an import business. It seems like an exciting career of traveling to far away places and shaking hands with bearded men in exotic marketplaces. While there is some measure of that, becoming a wine importer is not without its challenges, particularly when international trade disputes happen.
My guest today is Ian Adams, Director of Spirits and Fortified Wines at Merchants of Thirst, an importer of wines and spirits from Europe. Ian has been in the hospitality industry for more than 15 years managing bars and restaurants, including 15 Romolo. A couple of years ago he and some colleagues started Merchants of Thirst, and he had a lot to say about what he’s learned along the way and how he’s facing obstacles like the tariffs that were imposed in October on goods from the EU.
Check out our conversation in the player or wherever podcasts are found to hear what Ian learned about becoming a wine importer. Be sure to also check out our homepage for much, much more, and don’t forget to hit subscribe and stay tuned. I’ll see you next time!
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