January 7, 2025 • 24 mins
Ever wondered how to make your wedding's bar service unforgettable? Join us on the Tipsy Guest Podcast as we welcome Melissa from Bartenders for You, who spills all the secrets of top-notch wedding alcohol services. From taking over the business in 2024 with her husband to creating a one-stop shop for all things cocktail-related, Melissa's journey is as refreshing as a mint mojito on a summer day. With 600 events under her belt each year, she's mastered the art of keeping guests happy and tipsy, all while making wedding planning a breeze.
Curious about crafting the perfect wedding drink menu? Melissa walks us through personalized tastings and creative "stock the bar" parties that ensure a smooth and stylish bar experience. Emphasizing safety and compliance, especially in Texas, she explains the critical role of licensed and insured bartenders. Whether you're a wedding planner or a bride-to-be, learning these insider tips could be the clincher for choosing reputable vendors who keep the party going without a hitch.
And if you've ever thought wedding drama stops at the dance floor, think again! We share some jaw-dropping tales of intoxicated antics, including a groom's late-night email tirade and his attempts to wrangle refunds from vendors. These stories highlight not just the unpredictability of weddings but the essential role of bartenders in managing the chaos. So, tune in for laughs, lessons, and a deeper understanding of how a stellar bar service can make or break your big day.
If you enjoyed this episode, hit that subscribe button and drop us a review! We’d love to hear what you think!
Want us to chat with your favorite vendor? We’d love to! Shoot us an email at marco@tipsyguest.com and let us know who you want to hear from! Your top picks could be the stars of our next episode!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Welcome to the Tipsy Guest Podcast.
I am your host, marcoBuenrostro, and every week I'm
here with the top industryexperts, amazing clients and all
my vendor BFFs to bring you thebest tips, advice and juicy
behind-the-scenes stories tomake wedding and event planning
a breeze.
So grab your favorite drink andlet's get this party started.
(00:26):
Hi guys, welcome back to theTipsy Guest.
I am Marco, your host, andtoday we're going to be talking
all things alcohol.
This is the Tipsy Guest and,speaking of Tipsy Guest, I have
Melissa from Bar Tenders for you.
Hello, welcome back for you,hello.
Speaker 2 (00:45):
Welcome back.
Thank you so much.
It just feels like I was justhere.
Speaker 1 (00:49):
I know, I know I am very excited Last time.
I mean, you are so chatty, Ilove it.
I can talk to you for hours andhours, and hours.
Speaker 2 (00:57):
Sometimes I tell it to my clients too.
I'm like you may need to stopme because I can chat it up.
Speaker 1 (01:03):
No, I like that because I mean, you always have
so many things to say that arevery, very helpful, and I always
learn something new Every timeI have a conversation with you.
I feel like I learned somethingnew.
Speaker 2 (01:15):
Oh well, same to you.
You know I love this.
It was like a vendor friendshipand now it's become like a real
friendship, and I love that.
Yes, yes, yes, yes, yes, yes,so let's.
Speaker 1 (01:25):
And of course, because it's a tipsy guess we
are drinking yes I mean, it is a, it is a drinking episode.
Speaker 2 (01:31):
It is that's right, not sponsored.
But you know we are looking forsponsors, definitely, yes, yes,
yes so okay.
Speaker 1 (01:38):
So I mean there's so much to talk about when it comes
to alcohol.
I mean there's legal stuff,there's the fun stuff, there's
like, I guess, like thedifferent, uh I mean I don't
know what, what a bartendingcompany offers, uh you know, to
couples.
So talk to me, tell meeverything all different kinds
of things.
Speaker 2 (01:55):
So I will say so, we my husband and I actually
purchased bartenders for you, um, this february.
So we will, depending on whenthis episode comes out um, it
could be almost a year, I'm notquite sure but so we bought it
in February, february 13th of2024.
And so when we purchased it, itwe were just so excited, and so
(02:16):
this company has been aroundfor 17 years, and so it started
off with just staffing, and nowit's grown a whole lot, and so
that's what Craig and I aredoing as well we're just helping
it grow.
We now offer so it's not justbartending, so with the state of
Texas, that you can.
Actually it's just a dry.
It's called a dry hire bar, sothe clients provide all the
alcohol, and then we will goahead and we can provide the
(02:39):
mixers, we can provide the ice,we can provide the coolers, we
can do custom napkins, cups,drinksters, all of those things
bars we have trailers that arebars as well.
So we have a whole thing that Ido.
It's not just bartenders, itreally is a whole.
It just runs the gamut of whatwe can offer.
(03:00):
We even do what we call sexyice cubes, which're like a giant
ice cube with their actualmonogram.
Speaker 1 (03:06):
I love those.
Speaker 2 (03:07):
Yeah, Like all different kinds of stuff.
So we really try to anythingbar related.
We want it to be about theconvenience one-stop shop.
You can just come to us andwe'll take care of everything.
Speaker 1 (03:17):
I did not know.
You provided all of that.
I thought you would know youwould do the bartending stuff,
but then all the custom stuffwas made by the designers, and
let's take a second here to givea shout out to Jennifer Smith.
Speaker 2 (03:31):
Yes, jennifer Smith, she's the one who started it out
in 2007.
Speaker 1 (03:41):
I'm going to cut you off.
No more wine for you.
You're forgetting things, Iknow.
Speaker 2 (03:44):
Listen, math is not my strong suit.
I'm telling you cut you off.
No more wine for you.
I know, listen, math is not mystrong suit.
I'm telling you that right now,yeah, no, but um, 2007, I
believe it's when she started it, so about 17 years ago.
And um, so I will say, sheended up calling me and she said
hey, um, we were chatting aboutsomething else.
Let me have to do with a barthat, um, that we were using for
for one of my clients and thenshe just asked me.
She was like hey, um, I've gota question for you.
(04:05):
And I was like okay, and I waslike what is it?
She goes, um, do you think thatyou will be in this business
for the long haul?
And I told her I go, that's notwhat you want to ask me.
I said just, I was like stopbeing around the bush.
What do you?
Only two people that I thinkthat could handle this level,
because they do about 600 eventsa year.
And she goes and I'm nottalking to the other one, I'm
(04:30):
talking to you and I said yes, Isaid absolutely.
I was like let's do it.
And so I asked her a couple ofquestions.
I hung up, the phone ran to myhusband's office because it was
like a Sunday or a Saturday andI go we're buying a bartending
business and he was on thecomputer and he goes what?
Speaker 1 (04:44):
Oh my goodness.
And then?
Speaker 2 (04:46):
now and then that was that was two years actually
prior to us actually signing andand purchasing it.
And it I mean when you'rebuying a business, it is, it
takes conversations.
You know you're buyingliterally.
We bought everything, I meaneven down to like the pens and
the paper, like in their office.
We bought everything.
And so so yeah, and so they'renot now nicely retired and
they're actually going to bemoving to colorado?
Speaker 1 (05:07):
so I know that's perfect weather.
Yeah, exactly, yeah, so they'rethey're doing all their they're
.
You know, they've gotgrandbabies and they I know I
see her all the time posting onsocial media about her kid.
They know, like the babies, thegrandbabies, yeah so so it was
great.
Speaker 2 (05:21):
And then, um, and it was perfect.
So my husband actually quit hisjob, and so him and I we run it
together and he does again.
He does the math stuff, becauseclearly I cannot do that, but
he does all like the.
You know, we tell people howmuch alcohol to purchase, how
much you know, and a lot ofpeople will just talk to us and
say, like, well, how much do wepurchase?
It really is based on how manyguests, how many, um, how many
(05:48):
hours of service are you goingto be doing?
And then from there we can goahead and calculate everything.
And then it's also percentagesyou know, what percentage are
beer drinkers, what percentageare wine drinkers, what
percentage are alcohol drinkers?
And then we go from there andso it's not.
I mean, it is it's, it's a lotof math and he actually has a
whole spreadsheet of how to doit like a custom event and all
this stuff, and he's made iteasy for me.
So when people ask, I just haveto plug in the numbers, because
I can't do all those formulas.
Speaker 1 (06:09):
I like that.
That is so cool.
Speaker 2 (06:10):
Yeah, but it's a lot.
It's not again, it's not juststaffing.
We do a lot of different things.
Speaker 1 (06:16):
Okay, I like that type of alcohol, and you know
beer, wine, champagne, whateverit is.
So do you normally recommend?
Well, I guess you know eachwedding is going to be different
, but do you normally recommendcertain things, um?
Or do they just say like, hey,this is what we have, what can
(06:37):
you give us, what can you make?
Speaker 2 (06:39):
yeah.
So we do a couple of differentthings.
So we actually have a tastingroom in our office for we do
complimentary tastings and theycan in, we can figure out their
signature drinks.
We'll send them a questionnaire.
We ask you know, what do youlike to drink?
What is it?
Are you a whiskey person?
Are you tequila?
Do you like vodka?
You know gin, there's so manydifferent types of things.
And then we'll come in and thenJen, our lead mixologist and
(07:01):
bartender, she will go ahead andchat with them and say, like,
okay, based on that, I'm goingto make you something, and then
I may make you something thatyou don't think you may want.
But then and then like, well,let's just figure it out, and
those tastings are normally anhour to an hour and a half, and
then we'll figure out what theywant for their signature
cocktail.
Now, a lot of times, for youknow, I always suggest again,
depending on the amount ofpeople you know, no more than
(07:25):
three, three to four beer typesyou know, uh, wine, same thing,
and then alcohol.
I would just, you don't a lotof people will do a stock the
bar party, and I always tellthem, like, if you're doing that
, put parameters on what they'regoing to be supplying for that
stock the bar.
Because sometimes what happensis the client, the guests, they
bring in all their alcohol andit's like 10 different beers and
(07:46):
it's only like a case of one,case of ultra or one, and you
know, if someone comes up wecan't put all of that up on the
bar, you know.
So it's it really kind ofdepends.
So that's why we say like putparameters if you're having to
stock the bar party, which Ilove those.
But you have to say like thisis what we're looking for.
Be very specific.
Speaker 1 (08:05):
Okay, okay, what I guess um?
Whenever can people bring theirown alcohol?
I mean is that I guess what Iguess.
The question is you know, ofcourse they hire you.
You're doing all the bartending, I guess.
I don't know if it's somethingthat has to do with the venue,
or what if somebody shows upwith their own bottle and they
have it on their table.
Speaker 2 (08:25):
So no, they definitely can't do that.
So I will say 99.9% of thevenues here in Texas you have to
have a licensed TABC bartenderto go ahead and serve the
alcohol.
If, let's say, Uncle Goodtimescomes in and he's brought his
own bottle of whiskey, we willcalmly say like I'm so sorry,
sir, we will be happy to servethis for you, but it will be
(08:47):
behind the bar.
Speaker 1 (08:47):
We'll give them a secret code word you know, make
it feel very special, got it.
Speaker 2 (08:50):
But yeah, no, they cannot provide their own alcohol
.
I mean, I'm sorry, they cannotjust have an alcohol sitting on
the table.
It has to be served by alicensed bartender.
Speaker 1 (08:59):
So yeah, yeah, okay, because I mean I come from a
Mexican family.
Speaker 2 (09:03):
And.
Speaker 1 (09:03):
I mean Mexican parties always like oh yeah,
we're gonna put a table, abottle of whatever I need table,
and or people are just gonnabring their own thing and they
show up with like that ice chestfull of like stuff.
Speaker 2 (09:14):
Yes, yeah.
Speaker 1 (09:14):
But I guess that's just you know back in Mexico.
Well, no, it's not.
Speaker 2 (09:30):
There's.
You know, I will say there's alot of different cultures here,
that it's the same way.
I mean, also, I'm Mexican, soyeah, but, um, we do a lot of
different.
I don't want to call it thespecific cultures, but um, but
they, yeah, they, they do that.
And so we will calmly eitherthe security or one of the
bartenders will go out and we'llhave to ask, or the or the
wedding planner will have to saylike hey, we, we can't have
this here because you have to.
As bartenders, they are seeingwho's coming up to the bar,
who's coming.
You know what?
Are they certain?
You know how many drinks have Iserved this person?
they're very good about doingthat, and I mean, when you're
(09:52):
hiring staffing, like that theyshould be.
I mean, obviously they have tobe tabc licensed, but not only
that, but they should be like.
Our company is insured.
We're insured up to the teeth.
You are dealing with liquor andyou're dealing with alcohol.
That is a huge thing.
So if you're hiring not just Imean any company, you need to
ask them are you insured?
And most of the venues herewill ask for that require
(10:17):
insurance.
But I mean you just.
You can never be too careful.
Speaker 1 (10:20):
I like that.
I like that Anytime that we'redealing with just vendors.
You know or like when, at leastfor me, you know, when I'm
dealing with a, with a, with abride, you know, sometimes they,
they, they asked that andthey're like well, why are you,
you know, more expensive thanthis other company?
I was like, well, first, I'm areal company right.
You know I'm not just doingthis on the side.
(10:42):
You know, like you know, wehave insurance.
You know we've been in businessfor 10 years, blah.
Speaker 2 (10:52):
But yes, insurance is always one of the things that
we bring up to our client orpotential clients because
they're like hey, you need tomake sure that you hire vendors
that, uh, that have insuranceright, you know, you never know,
and a lot of times they'll saylike, oh, my uncle or my aunt is
going to do that, and then thevenue requires insurance, and
then if the vendor that you'rehiring does not have it, then
they're going to ask you to payfor it.
So that's something else thatyou're going to have to pay for,
because to cover them, yeah.
(11:13):
And then now that could be likeanother, like $200 that you
weren't anticipating.
It's the very end of, you know,a planning process.
It's a whole thing.
So, yeah, so, always, always,ask for insurance for your
companies.
Speaker 1 (11:24):
See, there's another tipsy, tipsy tip right there, I
love it the tipsy tip of the dayyes, oh my goodness.
So when it comes to um, youknow most of the weddings they
have like a specialty drink, youknow, like the groom's uh drink
or the bride's drink, right?
Um, is that something thatlet's say, for example, it comes
with the package that they hireyou for, or is that like an
(11:47):
upgrade?
Speaker 2 (11:48):
so it's we can do.
I never want somebody to haveto pay for something that
they're not going to need.
So I I tell that to ourplanning clients, I tell it to
our bar clients as well.
Um, and so we can do.
I will say 99.9 are custompackages.
So we have like our essentials,where we have everything from
like ice to like, you know, stirstraws, you know everything and
(12:09):
everything in between that willsupply.
But if you have a signaturedrink that does not, the
ingredients are not in that,depending on what it is like.
If you have, like, yoursignature drink is going to be
like a vodka tonic, well, ourtonic already comes in the
essentials, so we're not goingto have to pay extra because
you're already paying for that.
But if it's something else like, let's say, it's a mojito or
something and those things arenot in there, so then yes, we
(12:30):
add it and we do it by theserving.
So that's all in there.
So they can add that in.
It's a different add-on.
Speaker 1 (12:37):
Okay, okay.
And then earlier, when youmentioned about the bartending,
keeping track of who's gettingwhat, how many drinks they've
had, and stuff like that, thatis so impressive, I'm impressed
by that.
Seriously, they like that.
Speaker 2 (12:49):
That is so impressive , like you know, like I'm
impressed by that seriously like, yes, someone will come up to
the bar and they'll say, hey,another chardonnay, and this is.
And they're like, oh my gosh,how do they remember?
Speaker 1 (12:59):
I know, that is.
Speaker 2 (13:00):
That is a skill that I do not have.
I'm I'm often one that's likeI'm talking to somebody.
Speaker 1 (13:04):
I'm like I forgot this person's name that's me, or
even like, like you know, likesometimes I, when we go to I, we
go to vendor mixers, all thetime, yes, all the time.
Sometimes I'm like introducemyself to people and I'm like,
oh my gosh, I already met thisperson before and I feel like I
know people by company nameversus the actual name of the
person, and sometimes it'sreally embarrassing.
But I mean, we work with somany people, so for the
(13:28):
bartenders to remember that it'scrazy.
Speaker 2 (13:31):
It is such a skill and so, yeah, and we, all of our
bartenders, they are trained,they are, you know, they have to
have like a certain amount oftraining before we even send
them off by themselves.
But yeah, but it's, I mean, itis a certain, it comes down to
customer service.
That is one of our biggestthings.
That is customer service.
How do we, you know, interactwith your guest?
(13:51):
How do we like, even if we haveto cut somebody off, we do it
quietly, we do it veryrespectfully, you know.
Speaker 1 (13:56):
Very demure.
Speaker 2 (13:57):
Exactly.
It's very demure, yes, but wedo.
We do that so that that way wedon't want we don't ever want to
embarrass somebody or dosomething like that.
So we, or that wedding is anextension of the client and or
you know, the corporate event,you know corporation, whoever
has hired us, is an extension ofthem.
(14:18):
So we want to make sure that weare putting our best foot
forward.
That's one of our biggestthings.
Speaker 1 (14:22):
I like that.
You sound so professional,don't I?
Oh my goodness so.
Is there like a, I guess, alimit, now that we're talking?
Speaker 2 (14:34):
about that.
Is there a limit?
Like when do they cut them off?
Um, so it really is like ifthey start coming in and they
are, I mean it's like, are theywalking, do they have a
different type of swagger asthey're coming in?
yeah, it's their speech, slur,that kind of stuff.
And sometimes we'll just saylike, hey, you know what, if
they come up to the bar, youknow what?
Here, buddy, have this bottleof water, come back to me in 30
minutes and then let's haveanother.
You know, we'll have anotherconversation, um.
(14:56):
So we'll kind of like talk tothem about that first, um,
before it's like maybe like areally hard cut off, but we do
not.
If we see that, immediately allof our bartenders know, like
you cannot, because it's notjust I mean, it's you're dealing
, you know if gets behind thewheel or something like that,
that's a lot of it's a lot ofresponsibility.
Speaker 1 (15:14):
Yeah, oh, for sure.
Speaker 2 (15:15):
Yeah, so we want to make sure that everybody is and
just safe.
Speaker 1 (15:18):
Yeah.
Speaker 2 (15:18):
That's our biggest thing is safety.
Speaker 1 (15:20):
I like that.
How many bartenders arenormally out at a wedding, you
know?
I guess I'm sure it depends onthe guest count.
Speaker 2 (15:27):
Yeah, it does on the guest count, but I guess an
average um on average.
So we normally do um.
So actually this past weekendall 30 of ours were out, all,
every single.
We had every like, every singleperson was out but um per event
.
We normally do one bartenderper 100 people.
Now if it gets 150 we're goingto add in that second bartender.
Now if now I will say, if theclient says, I don't care, I
(15:52):
want two bartenders for my80-person wedding, absolutely we
will do that.
No problem, we can absolutelydo that.
It also depends on are there alot of signature drinks?
Is there glassware?
That's going to be.
So all of those factors go intohow many bartenders we actually
will recommend.
Speaker 1 (16:07):
Okay, okay, perfect.
Have you ever had to cut off abride or a groom?
You know you're like hey, sorrytoo much.
Speaker 2 (16:16):
We had one recently where we actually had to shut
the whole bar down because theguests had been drinking prior
to the ceremony.
So it was not on our bartendersand their serving.
So when they already get there,I think there was like a bus or
something like that?
Speaker 1 (16:32):
Oh, like a party bus?
Yeah, it was a party bus, theyhad all.
So when they already get there.
Speaker 2 (16:34):
I think there was like a bus or something like
that.
Yeah, it's a party bus, theyhad all traveled on um and
everything, so that that was alittle bit to where, like, hey,
I think we so it and that, andwhen you do something like that,
we don't take that lightly itis the venue manager, the
planner, the police officers andthe bartenders all talking to
make that executive decision andso and then I was not there at
that time, but the bartendersdid call us because I mean, as
the owners, they're like hey, Ijust want to let you know, this
(16:56):
is what's going on.
And I really think that and Isaid, you know, we have to make
sure that everybody's safe.
And if this is the consensus,and you're there and you're
seeing that, um, that tells melike, yes, we need to cut that
off.
And and we got a review thenext day.
From then they're like oh mygosh, it was such an amazing
party they and it was like a 30minutes to 45 minutes that we
cut it off.
That we cut it off beforeactual end time.
So it wasn't that big, but itwas still.
(17:18):
I mean, you don't ever want to.
You don't ever want to have todo that yeah, it's so crazy.
Speaker 1 (17:22):
I had, uh, I had crazy.
This is the crazy, the tipsystory of the of the episode.
We had a groom one time thatwas so drunk he almost beat up
my photo booth attendant.
Speaker 2 (17:34):
They literally had to drag him away from the photo
booth, so it was a wedding.
Speaker 1 (17:40):
It was a few years back.
It was at the I'm never goingto forget.
I was doing a wedding at the StAnthony downtown and this other
wedding was at the Westin.
I mean down the street street,like it was right there.
So it's time to close the photobooth, right, you know?
And uh, it always happens.
You know, by the time thatwe're closing, people want to
keep going, or it always happensit's like closing time and
(18:03):
everyone's like oh my god, onemore photo, one more photo, one
more photo.
You know, and we try toaccommodate, but, you know,
sometimes we just have to cut itoff and be like you know, if we
say yes to you, then we'regoing to have to say yes to the
next person and the next personand the next person.
So this time it was the actualgroom.
He came to the photo booth andhe was like hey, I haven't taken
a picture with my grandma.
You know she, you know she'sbeen sitting the whole night,
(18:24):
she's blind, like we, we didn'twant to have her walking around
and stuff like that and stufflike that.
Can I, can you, you know, takea photo with of us or whatever?
So the photo booth then wasalready taken down.
So he calls me and I'm likesure, I'm like, you know, like
let's make sure we get thatphoto right.
You know, he's like well, I wasalready like halfway taking it
down, or whatever.
I was like, just I mean, putthe umbrella back, turn the
camera back on, like, let's,let's do it, let's.
(18:45):
So he told the girl I'm like,yeah, just go get her, you know
we're good, I'll you know, whenyou go get her I'll start
setting it up again or puttingit back together.
So then I guess like 15 minuteswent by and he never came back
and then, you know, my attendantcalls me and he's like, hey,
it's been like 15 minutes andand photo booth is back up, like
what do I do?
(19:05):
And I was like, well, you know,we waited 15 minutes.
So let's just, you know, tellthe planner, yeah, that we're
gonna take it down.
So he's like, okay, cool.
So he starts taking down andthe groom comes, he's taking
down and he starts yelling athim like, cursing at him, like
almost going at him oh my gosh,why didn't you wait?
(19:27):
And blah, blah, blah this is mygrandma and la la and blah blah
blah this is my grandma and lala la, like he was like, like
they literally dragged him awaybecause he was getting ready to
punch my photo booth attendant.
It was so bad, it was sohorrible.
But the thing is like you knowthese people are.
I mean, they've been drinkingall day.
Speaker 2 (19:43):
I mean yeah exactly.
Speaker 1 (19:44):
so you know, I thought that was going to be the
end of the story, you know, ofcourse.
You know I was going to send anemail like maybe, like this sat
night, I was going to maybesend an email on Monday morning
or whatever.
So I'm finishing up my weddingat the St Anthony and I get an
email from the groom.
Oh, my God, and this is like 1am on a Saturday after they got
married.
(20:05):
He's in the hotel room,probably like just emailing me,
and he's emailing me and he'slike this is so disrespectful, I
want my money back, you breachyour contract and blah, blah,
blah.
And you didn't do this and yourattendant did that and I'm like
, oh my god, I'm like I'm noteven gonna respond to this email
.
It's 1 am.
You know you are obviouslydrunk emailing me.
(20:28):
You know, on something that you, you made the scene, you know,
so it was so crazy to me, likethat was so crazy, but that that
goes to show you like peopleget really drunk, they do.
And oh, my god, I love thisbecause that's not the end of it
.
No, that was 1 am.
I get another email.
Of course, I don't see it untilthe next day around like 4 am,
another one, but this time isthe bride oh gosh and same thing
(20:51):
.
You know, like she kept going,like it was a continuation of
the the groom's email, and nowthey were just finding excuses
to to argue.
Speaker 2 (20:59):
You know they had purchased and you're not even in
the conversation yet.
Speaker 1 (21:02):
Yeah, yeah, they, they had purchased, uh, like a,
like a hardcover album for thephoto booth.
And she's emailing me at 4 amand she's like where is the book
?
We didn't get the book and blah, blah, blah.
I'm like girl it's.
Of course I didn't reply, but Iwas like girl it's 4 am, like
what are you doing?
And I'm like I can't give you abook if I don't have photos.
(21:23):
Like with a with a book.
Like we get the photos from thenight and then we design the
book, we send it out to getprinted and then we mail it to
you.
Like you know these things, wetalked about it when you signed
your contract.
Why are you emailing me at 4 am?
It was just a that has been mycraziest story with with a bride
and a groom and it's again Ithink alcohol had to do with it
(21:46):
because I mean, that's notnormal.
Like it's your wedding night.
Why are you in the hotel likeemailing us?
So later we found out thatalmost every vendor get an email
during that time period.
No, they were trying just tocomplain about everything, to
try to get money back from everysingle vendor that's absolutely
the venue told me, the plannertold me like I think the dj told
(22:07):
me like every day that's howthey spent their wedding night,
emailing people to get theirsome sort of money back.
Speaker 2 (22:14):
I will tell you this a lot of I think a lot of
clients don't realize we are allfriends yeah, we talk to each
other, we talk to each other.
And so if something's going onand something crazy like this
happens, we're going to reachout to every single person
that's out that wedding and belike, hey, is this, was this
your experience, is this, youknow how?
And I, they don't know and theydo not realize that we talk to
(22:34):
each other.
Speaker 1 (22:34):
It's so crazy, but anyways, oh my God, we are
running out of time, oh yes.
I know you have some excitingnews for us that I want you to
share with our listeners.
Speaker 2 (22:41):
Yes, so right when this is dropping.
So we are going to be goingahead and I'm going to make an
announcement.
So, as bartenders for you, weare like I said you guys go
ahead and provide all thealcohol, and that is how that
company is run, with mixers andeverything my husband and I
because we don't have a lot,because we don't have more on
our plate, or you know wedecided let's just add one more
(23:03):
thing.
We actually started anotherbusiness.
It is bartenders to you.
This is a sister company ofbartenders for you and this
company actually has its liquorlicense.
So we can do cash bars, we cando anything if you want to
actually purchase the alcoholfrom us, and then we can
actually take it to the venueand everything.
So we can do that.
And so now we've got, we canservice both different types of
(23:25):
events and so hopefully open upa lot more doors.
How?
Speaker 1 (23:29):
exciting Congratulations.
I love, I love the bartendersfor you and our bartenders to
you.
Speaker 2 (23:34):
So, and it was so funny, we're like, how can we
make this more complicated foreverybody?
But if they reach out tobartenders for you and then just
with the questions that we askit just it's you know we can say
, oh, that would be better forour sister company and this is a
Tipsy Guest exclusive.
It's so true, you heard it herefirst.
Speaker 1 (23:52):
That's right.
Thank you so much, melissa.
Thank you, I love having youhere and again, we will be
posting her social media, herwebsite, on the show notes and
the episode blog, so make sureyou check that out and hire them
for your wedding.
They are incredible to workwith.
So thank you and I'm sureyou'll be back.
(24:13):
I love talking to you.
I'm sure I'll have you back.
Thank you so much.
All right, thank you to ourlisteners.
Next time We'll see you Bye.
Thanks for listening to thetipsy guest podcast.
If you know someone who couldbenefit from these tips, spread
the love and share it with them.
Don't forget to subscribe andleave a review.
Next round's on us.
(24:33):
Same time, same place, cheers.
This podcast is brought to youby MBP Photo Booth.
No-transcript.
Welcome to the Tipsy Guest Podcast.
I am your host, marcoBuenrostro, and every week I'm
here with the top industryexperts, amazing clients and all
my vendor BFFs to bring you thebest tips, advice and juicy
behind-the-scenes stories tomake wedding and event planning
a breeze.
So grab your favorite drink andlet's get this party started.
(00:26):
Hi guys, welcome back to theTipsy Guest.
I am Marco, your host, andtoday we're going to be talking
all things alcohol.
This is the Tipsy Guest and,speaking of Tipsy Guest, I have
Melissa from Bar Tenders for you.
Hello, welcome back for you,hello.
Speaker 2 (00:45):
Welcome back.
Thank you so much.
It just feels like I was justhere.
Speaker 1 (00:49):
I know, I know I am very excited Last time.
I mean, you are so chatty, Ilove it.
I can talk to you for hours andhours, and hours.
Speaker 2 (00:57):
Sometimes I tell it to my clients too.
I'm like you may need to stopme because I can chat it up.
Speaker 1 (01:03):
No, I like that because I mean, you always have
so many things to say that arevery, very helpful, and I always
learn something new Every timeI have a conversation with you.
I feel like I learned somethingnew.
Speaker 2 (01:15):
Oh well, same to you.
You know I love this.
It was like a vendor friendshipand now it's become like a real
friendship, and I love that.
Yes, yes, yes, yes, yes, yes,so let's.
Speaker 1 (01:25):
And of course, because it's a tipsy guess we
are drinking yes I mean, it is a, it is a drinking episode.
Speaker 2 (01:31):
It is that's right, not sponsored.
But you know we are looking forsponsors, definitely, yes, yes,
yes so okay.
Speaker 1 (01:38):
So I mean there's so much to talk about when it comes
to alcohol.
I mean there's legal stuff,there's the fun stuff, there's
like, I guess, like thedifferent, uh I mean I don't
know what, what a bartendingcompany offers, uh you know, to
couples.
So talk to me, tell meeverything all different kinds
of things.
Speaker 2 (01:55):
So I will say so, we my husband and I actually
purchased bartenders for you, um, this february.
So we will, depending on whenthis episode comes out um, it
could be almost a year, I'm notquite sure but so we bought it
in February, february 13th of2024.
And so when we purchased it, itwe were just so excited, and so
(02:16):
this company has been aroundfor 17 years, and so it started
off with just staffing, and nowit's grown a whole lot, and so
that's what Craig and I aredoing as well we're just helping
it grow.
We now offer so it's not justbartending, so with the state of
Texas, that you can.
Actually it's just a dry.
It's called a dry hire bar, sothe clients provide all the
alcohol, and then we will goahead and we can provide the
(02:39):
mixers, we can provide the ice,we can provide the coolers, we
can do custom napkins, cups,drinksters, all of those things
bars we have trailers that arebars as well.
So we have a whole thing that Ido.
It's not just bartenders, itreally is a whole.
It just runs the gamut of whatwe can offer.
(03:00):
We even do what we call sexyice cubes, which're like a giant
ice cube with their actualmonogram.
Speaker 1 (03:06):
I love those.
Speaker 2 (03:07):
Yeah, Like all different kinds of stuff.
So we really try to anythingbar related.
We want it to be about theconvenience one-stop shop.
You can just come to us andwe'll take care of everything.
Speaker 1 (03:17):
I did not know.
You provided all of that.
I thought you would know youwould do the bartending stuff,
but then all the custom stuffwas made by the designers, and
let's take a second here to givea shout out to Jennifer Smith.
Speaker 2 (03:31):
Yes, jennifer Smith, she's the one who started it out
in 2007.
Speaker 1 (03:41):
I'm going to cut you off.
No more wine for you.
You're forgetting things, Iknow.
Speaker 2 (03:44):
Listen, math is not my strong suit.
I'm telling you cut you off.
No more wine for you.
I know, listen, math is not mystrong suit.
I'm telling you that right now,yeah, no, but um, 2007, I
believe it's when she started it, so about 17 years ago.
And um, so I will say, sheended up calling me and she said
hey, um, we were chatting aboutsomething else.
Let me have to do with a barthat, um, that we were using for
for one of my clients and thenshe just asked me.
She was like hey, um, I've gota question for you.
(04:05):
And I was like okay, and I waslike what is it?
She goes, um, do you think thatyou will be in this business
for the long haul?
And I told her I go, that's notwhat you want to ask me.
I said just, I was like stopbeing around the bush.
What do you?
Only two people that I thinkthat could handle this level,
because they do about 600 eventsa year.
And she goes and I'm nottalking to the other one, I'm
(04:30):
talking to you and I said yes, Isaid absolutely.
I was like let's do it.
And so I asked her a couple ofquestions.
I hung up, the phone ran to myhusband's office because it was
like a Sunday or a Saturday andI go we're buying a bartending
business and he was on thecomputer and he goes what?
Speaker 1 (04:44):
Oh my goodness.
And then?
Speaker 2 (04:46):
now and then that was that was two years actually
prior to us actually signing andand purchasing it.
And it I mean when you'rebuying a business, it is, it
takes conversations.
You know you're buyingliterally.
We bought everything, I meaneven down to like the pens and
the paper, like in their office.
We bought everything.
And so so yeah, and so they'renot now nicely retired and
they're actually going to bemoving to colorado?
Speaker 1 (05:07):
so I know that's perfect weather.
Yeah, exactly, yeah, so they'rethey're doing all their they're
.
You know, they've gotgrandbabies and they I know I
see her all the time posting onsocial media about her kid.
They know, like the babies, thegrandbabies, yeah so so it was
great.
Speaker 2 (05:21):
And then, um, and it was perfect.
So my husband actually quit hisjob, and so him and I we run it
together and he does again.
He does the math stuff, becauseclearly I cannot do that, but
he does all like the.
You know, we tell people howmuch alcohol to purchase, how
much you know, and a lot ofpeople will just talk to us and
say, like, well, how much do wepurchase?
It really is based on how manyguests, how many, um, how many
(05:48):
hours of service are you goingto be doing?
And then from there we can goahead and calculate everything.
And then it's also percentagesyou know, what percentage are
beer drinkers, what percentageare wine drinkers, what
percentage are alcohol drinkers?
And then we go from there andso it's not.
I mean, it is it's, it's a lotof math and he actually has a
whole spreadsheet of how to doit like a custom event and all
this stuff, and he's made iteasy for me.
So when people ask, I just haveto plug in the numbers, because
I can't do all those formulas.
Speaker 1 (06:09):
I like that.
That is so cool.
Speaker 2 (06:10):
Yeah, but it's a lot.
It's not again, it's not juststaffing.
We do a lot of different things.
Speaker 1 (06:16):
Okay, I like that type of alcohol, and you know
beer, wine, champagne, whateverit is.
So do you normally recommend?
Well, I guess you know eachwedding is going to be different
, but do you normally recommendcertain things, um?
Or do they just say like, hey,this is what we have, what can
(06:37):
you give us, what can you make?
Speaker 2 (06:39):
yeah.
So we do a couple of differentthings.
So we actually have a tastingroom in our office for we do
complimentary tastings and theycan in, we can figure out their
signature drinks.
We'll send them a questionnaire.
We ask you know, what do youlike to drink?
What is it?
Are you a whiskey person?
Are you tequila?
Do you like vodka?
You know gin, there's so manydifferent types of things.
And then we'll come in and thenJen, our lead mixologist and
(07:01):
bartender, she will go ahead andchat with them and say, like,
okay, based on that, I'm goingto make you something, and then
I may make you something thatyou don't think you may want.
But then and then like, well,let's just figure it out, and
those tastings are normally anhour to an hour and a half, and
then we'll figure out what theywant for their signature
cocktail.
Now, a lot of times, for youknow, I always suggest again,
depending on the amount ofpeople you know, no more than
(07:25):
three, three to four beer typesyou know, uh, wine, same thing,
and then alcohol.
I would just, you don't a lotof people will do a stock the
bar party, and I always tellthem, like, if you're doing that
, put parameters on what they'regoing to be supplying for that
stock the bar.
Because sometimes what happensis the client, the guests, they
bring in all their alcohol andit's like 10 different beers and
(07:46):
it's only like a case of one,case of ultra or one, and you
know, if someone comes up wecan't put all of that up on the
bar, you know.
So it's it really kind ofdepends.
So that's why we say like putparameters if you're having to
stock the bar party, which Ilove those.
But you have to say like thisis what we're looking for.
Be very specific.
Speaker 1 (08:05):
Okay, okay, what I guess um?
Whenever can people bring theirown alcohol?
I mean is that I guess what Iguess.
The question is you know, ofcourse they hire you.
You're doing all the bartending, I guess.
I don't know if it's somethingthat has to do with the venue,
or what if somebody shows upwith their own bottle and they
have it on their table.
Speaker 2 (08:25):
So no, they definitely can't do that.
So I will say 99.9% of thevenues here in Texas you have to
have a licensed TABC bartenderto go ahead and serve the
alcohol.
If, let's say, Uncle Goodtimescomes in and he's brought his
own bottle of whiskey, we willcalmly say like I'm so sorry,
sir, we will be happy to servethis for you, but it will be
(08:47):
behind the bar.
Speaker 1 (08:47):
We'll give them a secret code word you know, make
it feel very special, got it.
Speaker 2 (08:50):
But yeah, no, they cannot provide their own alcohol
.
I mean, I'm sorry, they cannotjust have an alcohol sitting on
the table.
It has to be served by alicensed bartender.
Speaker 1 (08:59):
So yeah, yeah, okay, because I mean I come from a
Mexican family.
Speaker 2 (09:03):
And.
Speaker 1 (09:03):
I mean Mexican parties always like oh yeah,
we're gonna put a table, abottle of whatever I need table,
and or people are just gonnabring their own thing and they
show up with like that ice chestfull of like stuff.
Speaker 2 (09:14):
Yes, yeah.
Speaker 1 (09:14):
But I guess that's just you know back in Mexico.
Well, no, it's not.
Speaker 2 (09:30):
There's.
You know, I will say there's alot of different cultures here,
that it's the same way.
I mean, also, I'm Mexican, soyeah, but, um, we do a lot of
different.
I don't want to call it thespecific cultures, but um, but
they, yeah, they, they do that.
And so we will calmly eitherthe security or one of the
bartenders will go out and we'llhave to ask, or the or the
wedding planner will have to saylike hey, we, we can't have
this here because you have to.
As bartenders, they are seeingwho's coming up to the bar,
who's coming.
You know what?
Are they certain?
You know how many drinks have Iserved this person?
they're very good about doingthat, and I mean, when you're
(09:52):
hiring staffing, like that theyshould be.
I mean, obviously they have tobe tabc licensed, but not only
that, but they should be like.
Our company is insured.
We're insured up to the teeth.
You are dealing with liquor andyou're dealing with alcohol.
That is a huge thing.
So if you're hiring not just Imean any company, you need to
ask them are you insured?
And most of the venues herewill ask for that require
(10:17):
insurance.
But I mean you just.
You can never be too careful.
Speaker 1 (10:20):
I like that.
I like that Anytime that we'redealing with just vendors.
You know or like when, at leastfor me, you know, when I'm
dealing with a, with a, with abride, you know, sometimes they,
they, they asked that andthey're like well, why are you,
you know, more expensive thanthis other company?
I was like, well, first, I'm areal company right.
You know I'm not just doingthis on the side.
(10:42):
You know, like you know, wehave insurance.
You know we've been in businessfor 10 years, blah.
Speaker 2 (10:52):
But yes, insurance is always one of the things that
we bring up to our client orpotential clients because
they're like hey, you need tomake sure that you hire vendors
that, uh, that have insuranceright, you know, you never know,
and a lot of times they'll saylike, oh, my uncle or my aunt is
going to do that, and then thevenue requires insurance, and
then if the vendor that you'rehiring does not have it, then
they're going to ask you to payfor it.
So that's something else thatyou're going to have to pay for,
because to cover them, yeah.
(11:13):
And then now that could be likeanother, like $200 that you
weren't anticipating.
It's the very end of, you know,a planning process.
It's a whole thing.
So, yeah, so, always, always,ask for insurance for your
companies.
Speaker 1 (11:24):
See, there's another tipsy, tipsy tip right there, I
love it the tipsy tip of the dayyes, oh my goodness.
So when it comes to um, youknow most of the weddings they
have like a specialty drink, youknow, like the groom's uh drink
or the bride's drink, right?
Um, is that something thatlet's say, for example, it comes
with the package that they hireyou for, or is that like an
(11:47):
upgrade?
Speaker 2 (11:48):
so it's we can do.
I never want somebody to haveto pay for something that
they're not going to need.
So I I tell that to ourplanning clients, I tell it to
our bar clients as well.
Um, and so we can do.
I will say 99.9 are custompackages.
So we have like our essentials,where we have everything from
like ice to like, you know, stirstraws, you know everything and
(12:09):
everything in between that willsupply.
But if you have a signaturedrink that does not, the
ingredients are not in that,depending on what it is like.
If you have, like, yoursignature drink is going to be
like a vodka tonic, well, ourtonic already comes in the
essentials, so we're not goingto have to pay extra because
you're already paying for that.
But if it's something else like, let's say, it's a mojito or
something and those things arenot in there, so then yes, we
(12:30):
add it and we do it by theserving.
So that's all in there.
So they can add that in.
It's a different add-on.
Speaker 1 (12:37):
Okay, okay.
And then earlier, when youmentioned about the bartending,
keeping track of who's gettingwhat, how many drinks they've
had, and stuff like that, thatis so impressive, I'm impressed
by that.
Seriously, they like that.
Speaker 2 (12:49):
That is so impressive , like you know, like I'm
impressed by that seriously like, yes, someone will come up to
the bar and they'll say, hey,another chardonnay, and this is.
And they're like, oh my gosh,how do they remember?
Speaker 1 (12:59):
I know, that is.
Speaker 2 (13:00):
That is a skill that I do not have.
I'm I'm often one that's likeI'm talking to somebody.
Speaker 1 (13:04):
I'm like I forgot this person's name that's me, or
even like, like you know, likesometimes I, when we go to I, we
go to vendor mixers, all thetime, yes, all the time.
Sometimes I'm like introducemyself to people and I'm like,
oh my gosh, I already met thisperson before and I feel like I
know people by company nameversus the actual name of the
person, and sometimes it'sreally embarrassing.
But I mean, we work with somany people, so for the
(13:28):
bartenders to remember that it'scrazy.
Speaker 2 (13:31):
It is such a skill and so, yeah, and we, all of our
bartenders, they are trained,they are, you know, they have to
have like a certain amount oftraining before we even send
them off by themselves.
But yeah, but it's, I mean, itis a certain, it comes down to
customer service.
That is one of our biggestthings.
That is customer service.
How do we, you know, interactwith your guest?
(13:51):
How do we like, even if we haveto cut somebody off, we do it
quietly, we do it veryrespectfully, you know.
Speaker 1 (13:56):
Very demure.
Speaker 2 (13:57):
Exactly.
It's very demure, yes, but wedo.
We do that so that that way wedon't want we don't ever want to
embarrass somebody or dosomething like that.
So we, or that wedding is anextension of the client and or
you know, the corporate event,you know corporation, whoever
has hired us, is an extension ofthem.
(14:18):
So we want to make sure that weare putting our best foot
forward.
That's one of our biggestthings.
Speaker 1 (14:22):
I like that.
You sound so professional,don't I?
Oh my goodness so.
Is there like a, I guess, alimit, now that we're talking?
Speaker 2 (14:34):
about that.
Is there a limit?
Like when do they cut them off?
Um, so it really is like ifthey start coming in and they
are, I mean it's like, are theywalking, do they have a
different type of swagger asthey're coming in?
yeah, it's their speech, slur,that kind of stuff.
And sometimes we'll just saylike, hey, you know what, if
they come up to the bar, youknow what?
Here, buddy, have this bottleof water, come back to me in 30
minutes and then let's haveanother.
You know, we'll have anotherconversation, um.
(14:56):
So we'll kind of like talk tothem about that first, um,
before it's like maybe like areally hard cut off, but we do
not.
If we see that, immediately allof our bartenders know, like
you cannot, because it's notjust I mean, it's you're dealing
, you know if gets behind thewheel or something like that,
that's a lot of it's a lot ofresponsibility.
Speaker 1 (15:14):
Yeah, oh, for sure.
Speaker 2 (15:15):
Yeah, so we want to make sure that everybody is and
just safe.
Speaker 1 (15:18):
Yeah.
Speaker 2 (15:18):
That's our biggest thing is safety.
Speaker 1 (15:20):
I like that.
How many bartenders arenormally out at a wedding, you
know?
I guess I'm sure it depends onthe guest count.
Speaker 2 (15:27):
Yeah, it does on the guest count, but I guess an
average um on average.
So we normally do um.
So actually this past weekendall 30 of ours were out, all,
every single.
We had every like, every singleperson was out but um per event
.
We normally do one bartenderper 100 people.
Now if it gets 150 we're goingto add in that second bartender.
Now if now I will say, if theclient says, I don't care, I
(15:52):
want two bartenders for my80-person wedding, absolutely we
will do that.
No problem, we can absolutelydo that.
It also depends on are there alot of signature drinks?
Is there glassware?
That's going to be.
So all of those factors go intohow many bartenders we actually
will recommend.
Speaker 1 (16:07):
Okay, okay, perfect.
Have you ever had to cut off abride or a groom?
You know you're like hey, sorrytoo much.
Speaker 2 (16:16):
We had one recently where we actually had to shut
the whole bar down because theguests had been drinking prior
to the ceremony.
So it was not on our bartendersand their serving.
So when they already get there,I think there was like a bus or
something like that?
Speaker 1 (16:32):
Oh, like a party bus?
Yeah, it was a party bus, theyhad all.
So when they already get there.
Speaker 2 (16:34):
I think there was like a bus or something like
that.
Yeah, it's a party bus, theyhad all traveled on um and
everything, so that that was alittle bit to where, like, hey,
I think we so it and that, andwhen you do something like that,
we don't take that lightly itis the venue manager, the
planner, the police officers andthe bartenders all talking to
make that executive decision andso and then I was not there at
that time, but the bartendersdid call us because I mean, as
the owners, they're like hey, Ijust want to let you know, this
(16:56):
is what's going on.
And I really think that and Isaid, you know, we have to make
sure that everybody's safe.
And if this is the consensus,and you're there and you're
seeing that, um, that tells melike, yes, we need to cut that
off.
And and we got a review thenext day.
From then they're like oh mygosh, it was such an amazing
party they and it was like a 30minutes to 45 minutes that we
cut it off.
That we cut it off beforeactual end time.
So it wasn't that big, but itwas still.
(17:18):
I mean, you don't ever want to.
You don't ever want to have todo that yeah, it's so crazy.
Speaker 1 (17:22):
I had, uh, I had crazy.
This is the crazy, the tipsystory of the of the episode.
We had a groom one time thatwas so drunk he almost beat up
my photo booth attendant.
Speaker 2 (17:34):
They literally had to drag him away from the photo
booth, so it was a wedding.
Speaker 1 (17:40):
It was a few years back.
It was at the I'm never goingto forget.
I was doing a wedding at the StAnthony downtown and this other
wedding was at the Westin.
I mean down the street street,like it was right there.
So it's time to close the photobooth, right, you know?
And uh, it always happens.
You know, by the time thatwe're closing, people want to
keep going, or it always happensit's like closing time and
(18:03):
everyone's like oh my god, onemore photo, one more photo, one
more photo.
You know, and we try toaccommodate, but, you know,
sometimes we just have to cut itoff and be like you know, if we
say yes to you, then we'regoing to have to say yes to the
next person and the next personand the next person.
So this time it was the actualgroom.
He came to the photo booth andhe was like hey, I haven't taken
a picture with my grandma.
You know she, you know she'sbeen sitting the whole night,
(18:24):
she's blind, like we, we didn'twant to have her walking around
and stuff like that and stufflike that.
Can I, can you, you know, takea photo with of us or whatever?
So the photo booth then wasalready taken down.
So he calls me and I'm likesure, I'm like, you know, like
let's make sure we get thatphoto right.
You know, he's like well, I wasalready like halfway taking it
down, or whatever.
I was like, just I mean, putthe umbrella back, turn the
camera back on, like, let's,let's do it, let's.
(18:45):
So he told the girl I'm like,yeah, just go get her, you know
we're good, I'll you know, whenyou go get her I'll start
setting it up again or puttingit back together.
So then I guess like 15 minuteswent by and he never came back
and then, you know, my attendantcalls me and he's like, hey,
it's been like 15 minutes andand photo booth is back up, like
what do I do?
(19:05):
And I was like, well, you know,we waited 15 minutes.
So let's just, you know, tellthe planner, yeah, that we're
gonna take it down.
So he's like, okay, cool.
So he starts taking down andthe groom comes, he's taking
down and he starts yelling athim like, cursing at him, like
almost going at him oh my gosh,why didn't you wait?
(19:27):
And blah, blah, blah this is mygrandma and la la and blah blah
blah this is my grandma and lala la, like he was like, like
they literally dragged him awaybecause he was getting ready to
punch my photo booth attendant.
It was so bad, it was sohorrible.
But the thing is like you knowthese people are.
I mean, they've been drinkingall day.
Speaker 2 (19:43):
I mean yeah exactly.
Speaker 1 (19:44):
so you know, I thought that was going to be the
end of the story, you know, ofcourse.
You know I was going to send anemail like maybe, like this sat
night, I was going to maybesend an email on Monday morning
or whatever.
So I'm finishing up my weddingat the St Anthony and I get an
email from the groom.
Oh, my God, and this is like 1am on a Saturday after they got
married.
(20:05):
He's in the hotel room,probably like just emailing me,
and he's emailing me and he'slike this is so disrespectful, I
want my money back, you breachyour contract and blah, blah,
blah.
And you didn't do this and yourattendant did that and I'm like
, oh my god, I'm like I'm noteven gonna respond to this email
.
It's 1 am.
You know you are obviouslydrunk emailing me.
(20:28):
You know, on something that you, you made the scene, you know,
so it was so crazy to me, likethat was so crazy, but that that
goes to show you like peopleget really drunk, they do.
And oh, my god, I love thisbecause that's not the end of it
.
No, that was 1 am.
I get another email.
Of course, I don't see it untilthe next day around like 4 am,
another one, but this time isthe bride oh gosh and same thing
(20:51):
.
You know, like she kept going,like it was a continuation of
the the groom's email, and nowthey were just finding excuses
to to argue.
Speaker 2 (20:59):
You know they had purchased and you're not even in
the conversation yet.
Speaker 1 (21:02):
Yeah, yeah, they, they had purchased, uh, like a,
like a hardcover album for thephoto booth.
And she's emailing me at 4 amand she's like where is the book
?
We didn't get the book and blah, blah, blah.
I'm like girl it's.
Of course I didn't reply, but Iwas like girl it's 4 am, like
what are you doing?
And I'm like I can't give you abook if I don't have photos.
(21:23):
Like with a with a book.
Like we get the photos from thenight and then we design the
book, we send it out to getprinted and then we mail it to
you.
Like you know these things, wetalked about it when you signed
your contract.
Why are you emailing me at 4 am?
It was just a that has been mycraziest story with with a bride
and a groom and it's again Ithink alcohol had to do with it
(21:46):
because I mean, that's notnormal.
Like it's your wedding night.
Why are you in the hotel likeemailing us?
So later we found out thatalmost every vendor get an email
during that time period.
No, they were trying just tocomplain about everything, to
try to get money back from everysingle vendor that's absolutely
the venue told me, the plannertold me like I think the dj told
(22:07):
me like every day that's howthey spent their wedding night,
emailing people to get theirsome sort of money back.
Speaker 2 (22:14):
I will tell you this a lot of I think a lot of
clients don't realize we are allfriends yeah, we talk to each
other, we talk to each other.
And so if something's going onand something crazy like this
happens, we're going to reachout to every single person
that's out that wedding and belike, hey, is this, was this
your experience, is this, youknow how?
And I, they don't know and theydo not realize that we talk to
(22:34):
each other.
Speaker 1 (22:34):
It's so crazy, but anyways, oh my God, we are
running out of time, oh yes.
I know you have some excitingnews for us that I want you to
share with our listeners.
Speaker 2 (22:41):
Yes, so right when this is dropping.
So we are going to be goingahead and I'm going to make an
announcement.
So, as bartenders for you, weare like I said you guys go
ahead and provide all thealcohol, and that is how that
company is run, with mixers andeverything my husband and I
because we don't have a lot,because we don't have more on
our plate, or you know wedecided let's just add one more
(23:03):
thing.
We actually started anotherbusiness.
It is bartenders to you.
This is a sister company ofbartenders for you and this
company actually has its liquorlicense.
So we can do cash bars, we cando anything if you want to
actually purchase the alcoholfrom us, and then we can
actually take it to the venueand everything.
So we can do that.
And so now we've got, we canservice both different types of
(23:25):
events and so hopefully open upa lot more doors.
How?
Speaker 1 (23:29):
exciting Congratulations.
I love, I love the bartendersfor you and our bartenders to
you.
Speaker 2 (23:34):
So, and it was so funny, we're like, how can we
make this more complicated foreverybody?
But if they reach out tobartenders for you and then just
with the questions that we askit just it's you know we can say
, oh, that would be better forour sister company and this is a
Tipsy Guest exclusive.
It's so true, you heard it herefirst.
Speaker 1 (23:52):
That's right.
Thank you so much, melissa.
Thank you, I love having youhere and again, we will be
posting her social media, herwebsite, on the show notes and
the episode blog, so make sureyou check that out and hire them
for your wedding.
They are incredible to workwith.
So thank you and I'm sureyou'll be back.
(24:13):
I love talking to you.
I'm sure I'll have you back.
Thank you so much.
All right, thank you to ourlisteners.
Next time We'll see you Bye.
Thanks for listening to thetipsy guest podcast.
If you know someone who couldbenefit from these tips, spread
the love and share it with them.
Don't forget to subscribe andleave a review.
Next round's on us.
(24:33):
Same time, same place, cheers.
This podcast is brought to youby MBP Photo Booth.
No-transcript.
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