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. It’s really wonderful to see more and more people trying to help our industry.
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. and be sure to check out our previous episodes if you haven’t already. Hope you enjoy! Happy Fourth of July!
Hello again! Another month, some more easy tips for you 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 for more easy tips 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 booze, 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.
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 dealing 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 working at brand new bars? 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!