Another great month with some important advice for working bartenders. We discussed: The guest’s perspective, kicking people out and some mental tools for a more peaceful mind. I wanted to do another quick recap of what we learned so far. After all, repetition is the best way to remember something. But if you haven’t listened to the past few episodes, make sure you do. We’ve had some amazing guests on the show.
In Episode 17, we learned from content creator and professional bar goer, Hannah Chamberlain, the importance of welcoming your guests and other things we might not have noticed from our side of the bar. In Episode 18, we learned about industry veteran Joanna Lioce’s experience kicking people out of one of the oldest bars in San Francisco. And in Episodes 19 and 20, I shared some mental tools that help me stay even when dealing with challenging guest interactions, including compassion for others and remembering that this particular situation will pass.
Check out this recap in the player or wherever podcasts are found. There’s a lot of great advice for working bartenders in there that you can use on a daily basis at your bar. We have some great stuff coming up too, including an episode about personal finance, so be sure to hit subscribe and stay tuned for that.
That’s all for this week, but be Sure to also visit our homepage for much, much more, and let me know what you think or if there’s anything you want to hear more of. Feel free to leave a comment or shoot me a message through our contact page. I’d love to hear from you! Also, be sure to sign up for our mailing list, I’m going to start doing more with that, sending great advice to your inbox about once a month.
Hey everyone! I thought I’d do another quick episode on some more mental tools that can help you get through your shift at the bar. Last week we talked about using compassion as a tool to help you handle situations with rude customers, but this can be a difficult tool to grab when customers are really behaving badly. It’s hard to have compassion for someone when you are very triggered.
In these cases it’s helpful for me to use another tool. Basically, I ask myself if I’m going to remember this situation a few days from now and then remember how I’ve forgotten all the other situations like this in the past. The idea is to just slow yourself down a little bit so that you don’t have to be overcome with stressful feelings which will wear you down over time.
Outside circumstances will never be exactly what you want them to be. Even if they get close, ideal situations won’t last forever. This is especially true in the ever changing hospitality industry. Check out my advice on my own experience with this in the player or wherever podcasts are found.
Be sure to hit subscribe and stay tuned for more, we have new episodes every week. Make sure to also check out our homepage, and please let me know how this or any of the other advice in this show has worked out for you. Leave a comment or shoot me a message on the contact page. Thanks so much for listening, I’ll see you next time.
Compassion is one of the best tools for a calmer mind. Our job behind the bar is not only hard on our bodies, it’s hard on our minds. Humans are naturally reactionary creatures, we’re wired for fight or flight and it’s very hard to not react or get stressed out when a challenging situation arises, even if there isn’t really any danger. All of that stress can build up and eventually burn out our mind the same way physical stress can burn out our bodies. While physical exercise can help maintain our bodies, mental exercise, like breathing meditation can help maintain our minds.
When things get really stressful though, it’s important to have the right mental tools to handle the situation. The same way we reach for a Hawthorne strainer when we need to strain a cocktail, we need to reach for the right mental tool when we are presented with a stressful situation. Listen to this episode in the player or wherever podcasts are found to find out how we can use compassion to maintain a calm and peaceful mind when things get tense with customers.
Listen to the episode in the player or wherever you get your podcasts and learn some new tools for a calmer mind. Be sure to visit our homepage for much, much more, and let me know how this worked out for you. You can leave a comment or send me a message through our contact page. Thanks so much for tuning in, and I’ll see you next time.
Kicking people out of your bar isn’t very fun. It’s often a challenging and delicate situation that can sometimes even turn violent. It’s important to not take the situation personally, and also not make it personal so that things don’t escalate.
My guest today is Joanna Lioce, she’s worked in the industry since 2001, and for the past 16 years she’s worked at Vesuvio Cafe, one of the oldest bars in San Francisco. The bar is famous for 86ing the likes of Gregory Corso and Van Morrison, and Joanna has had to kick out plenty of other characters in her time behind the bar there.
Check out our conversation in the player or wherever podcasts are found to hear about some of Joanna’s craziest experiences kicking people out of the bar, including the time she had to 86 a customer for sexually harassing her grandmother. 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!
So what do your customers really think? We’ve talked a lot about things like empathy with customers, customer interactions and customer experience, but so far I’ve just had a bunch of bartenders on the show. I thought it might be a good idea to talk to a real live customer who doesn’t work behind the bar, and actually get their side of the story.
My guest today is Hannah Chamberlain. She runs Spirited LA, a bar and cocktail Instagram feed and blog that focuses on beautiful, creative and delicious cocktails, as well as cocktail culture and more. Hannah is essentially a professional bar customer. She visits tons of bars all over the world and it was really enlightening to hear about her experience on the other side of the stick.
Hannah gives especially excellent advice about being greeted. If there’s one takeaway from this episode, it’s to greet every customer that walks into your bar. Do this in whatever way makes sense for your establishment, but be consistent about it and your customers will have a much better experience.
Check out our conversation in the player, or wherever podcasts are found. Also, be sure to visit our homepage for much, much more and let me know what you think of the show or would like to hear more of. You can leave a comment or send me a message through the contact page. I’d love to hear from you!
Also, apologies for all the radio silence lately. I had to do some traveling and then my laptop died a horrible death. I’m finally getting all of the pieces back together, and we’re now back to our regularly scheduled program! So stay tuned for more and don’t forget to hit subscribe. Thanks so much for listening, I’ll see you next time!