August 12, 2025 • 29 mins
What makes the perfect wedding bar service? According to Kobe from Southern Standard Elevated Bar Services, it's about creating experiences guests remember long after the champagne bubbles fade.
Kobe launched his mobile bartending business in 2019, weathered the pandemic slowdown, and by 2022 was fully committed to revolutionizing how couples and guests experience wedding bars. His philosophy centers on consistency, quality, and treating each wedding as the privilege it truly is.
Unlike typical staffing companies, Southern Standard ensures every event has experienced team leads who understand their unique approach. From their patent-pending "Honeymooner" cocktail (a refreshing take on a piña colada) to their homemade pecan espresso martini with laboriously crafted pecan demerara syrup, they've mastered the art of memorable signature drinks.
But exceptional bartending goes beyond mixing drinks. Kobe's team transforms bar spaces with professional lighting and greenery, creating inviting atmospheres where guests feel welcomed by a "friend behind the bar." They offer thoughtful recommendations beyond the menu and create experiences that become talking points long after the wedding.
Perhaps most impressive is their commitment to professionalism with other vendors. They arrive early, offer assistance to caterers or coordinators who need help, and clean meticulously after service - sometimes even mopping parking lots against venue owners' protests. "We clean until the bar looks better than how we found it," Kobe insists.
For couples planning their bar service, Kobe recommends focusing on two signature cocktails that reflect their tastes, plus a curated selection of beer and wine. They also create sophisticated mocktails for non-drinkers, ensuring everyone enjoys a special experience.
Ready to elevate your wedding or event with exceptional bar service? Connect with Southern Standard on Instagram @southernstandardbar or visit www.southern-standard.com to learn how they can make your celebration unforgettable.
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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.
(00:25):
Hey guys, welcome back to theTipsy Guest.
I am Marco, your host Today.
I am very excited because weare going to be talking about
drink, drinking, drinking anddrinking.
We have Kobe.
He is the owner of SouthernStandard Elevated Bar Services.
Yes, I am Welcome, welcome,welcome.
Speaker 2 (00:47):
Thank you for having me.
I appreciate it.
Speaker 1 (00:48):
Oh my God.
So I met you a while back at awedding expo, at a wedding show.
Yes, and I mean those signaturedrinks you had there so good.
Yeah, well, I appreciate that.
I just feel I mean, every timeyou know, we do a lot of wedding
events, we do a lot of weddingshows, wedding expos, open
houses and things like that yeah, my number one place to visit
(01:09):
whenever I'm, you know, likeafter the open house or whenever
it's dying down a little, it'salways the cake vendor, yeah,
the barbecue vendor and thebartending people.
I mean, those are my threespots to visit.
Speaker 2 (01:21):
Yeah, the barbecue is up there for me too.
Yeah, those are my three spotsto visit.
Yeah, the barbecue is up therefor me too.
Speaker 1 (01:24):
Yeah, it is.
I mean, you know it's normalwhen we do open houses or the
wedding shows.
Yeah, you know, the first twohours to three hours it's so
busy because you know you'retalking to all the couples, oh
yeah.
But, then you know, the lasthour of the shows are always,
you know, a little bit likeslower.
So that's the time that we, asvendors, we get to walk around,
network with the other vendorsand take, of course, advantage
(01:45):
of the drinks, the food, thecake, like all the good stuff.
Speaker 2 (01:48):
You know it's funny that you say that, because when
we're packing up for open housesand shows to where we will be
serving complimentary drinks, Ialways take into account the
vendors more than I do theguests.
Right, because I know thevendors are like, hey, we work
together all the time and wecan't drink at events, but
finally I get to try some ofyour drinks.
I want to.
I've been seeing this drinkaround for a long time and so I
(02:10):
want to finally give it a go.
Speaker 1 (02:12):
Yeah, I mean we're there to have fun, Of course
we're there to talk to thecouples, but we like to have fun
too, for sure yeah.
What's the point if you're nothaving fun, right?
Yeah, all right, kobe, so talkto me about your company.
(02:32):
I mean I know we were, we weretalking earlier and it sounds
like I mean you love what you do.
I, I'm excited for this.
So talk to me about yourcompany.
How, when did you get started?
Like, what do you do?
Like, what's your specialty?
Speaker 2 (02:38):
tell me everything, yeah.
So, um, you know, kind of longstory short, uh, we started in
the fall of 2019.
Covid COVID kind of slowed usdown a lot.
My wife's in the weddingindustry and I used to work on
power lines, so, you know, atthat time, the wedding industry
slowed down and we sped up inthe infrastructure type of
business, so I curbed the dreamof the business and so, you know
(02:59):
, finally, july of 2022, Ijumped in with both feet and, um
, you know, we have just beengrowing from there, having a
good time.
Um, I feel like we do things, uh, really differently than some
others.
Um, we, I feel like we havereally mastered the basics, you
know, and that is showing up ontime every time, uh, providing a
consistently good service, um,with the same products every
(03:23):
time.
You know, and we don't let thequality of our service ever
waver just because we're busy orthe type of drinks, or the
weather or whatever it might be.
We just provide a consistentservice.
I think that's so important, sothat when clients see us at
different events and they hireus for their event, they know
exactly what they're going toget, right?
I also think it's reallyimportant for people to know as
(03:45):
well that we are not a staffingcompany and we never will be a
staffing company, and so what Imean by that is we will never
just give a bunch of materialsto a bartender and say, hey, you
know what, go, have fun andgood luck.
You know, there you go we.
If a bartender is alone at anevent or there's several
bartenders there, that meansthat there is a team lead on
site event, or there are severalbartenders there, that means
(04:06):
that there is a team lead onsite, or the office manager or
myself, and so, with that beingsaid, those bartenders have a
team lead to report to, and theteam lead we don't hire from
without side of the company forteam leads.
We promote within, so we liketo teach them our ways of doing
things.
All of our recipes are just alittle different.
We like to kind of tweak themin the way to where you can't
just look it up online, you know, and find that one recipe.
(04:27):
Especially, there's thiscocktail that I created and I
filed a patent for.
I actually signed a mutual NDAwith a beverage consulting
company to hopefully maybe oneday put it in production, but
it's called the Honeymooner.
It's a refreshing take on apina colada, and that's our
signature move.
That is at every open house.
For sure the Honeymooner'sthere.
(04:48):
It's at a ton of our weddings.
So, yeah, it's things like that.
We bring lights to all of ourevents for uplighting and
downlighting.
We bring greenery to all of ourevents to make the bar a little
bit more of an inviting space.
I know it's inviting alreadywhen it's an open bar, but, um,
we want it.
We want the experience for thecouple, um, to be as best as it
(05:14):
can be, and what I mean by thatis it's really important and I
preach this to my team all thetime is I don't want this to
feel like a job.
Every, every event that we go to, especially weddings, it's a
privilege to be there Of courseyeah, Not only is it the holy
matrimony, they're making apledge, in front of their family
and friends and under the eyesof God, to each other.
Also, they cost a lot of money.
(05:36):
Weddings are expensive, and soif you want to make something
important to somebody, make itexpensive, so we treat it
accordingly.
Make guests feel like they havea friend behind the bar.
Maybe show them an experiencethat they've never seen before.
Make drink recommendations.
Don't just point to the menuand say this is all that we have
.
You know, um, we like to makecraft cocktails.
We like to to go out therecause wet people at weddings.
(05:59):
Always remember the top threethings.
It's number one, Um, you knowhow was the food, how long was
the ceremony?
And you know they also thinkwas there an open bar?
That's it, people remember thosethree things, and that's you
know they'll remember like wasthere a lot of dancing, was
there not All that stuff?
But I want the fourth thing forpeople to really remember is
(06:21):
hey, you know I want a spicymargarita at this restaurant.
So they go get the spicymargarita and they say you know
what?
You remember that spicymargarita we had at their
wedding.
That was so good.
You know, I haven't had onelike that since that's super
important to me is that guestsreceive an experience that sets
you know, sets us aside fromothers and makes us memorable.
Um but two, it's really goodfor the clients.
(06:44):
You know.
It's good for our couplesgetting married because you know
their guests have a good timeat their wedding.
So you know that's we're reallydifferent in that way is we're
not a staffing company.
You know we send our leads outand we just really care about
being there, and we care a lotabout doing a good job for our
clients.
(07:04):
But I think it's just asequally important to do a good
job for the professionalsinvolved.
And so what I mean by that iswe show up in plenty of time,
ample time to make sure thatwe're set up and we have an
efficient bar space, somethingthat we're going to be able to
control and that we're going tobe able to.
You know, we're going to beable to handle the masses, and I
(07:25):
compare every bar service to abattle, right?
Sometimes you win, sometimesyou lose, you know, and
sometimes it really feels like agood butt kicking.
Um.
I've been there.
I've seen every type of barservice, um, but what I mean by,
you know, doing a good job forthe professionals is not biting
the hand that feeds you.
And so show up, make sure thatyour bar service is set up,
(07:47):
everything's good to go, anddon't just go sit on your phone
or go sit in your car until thewedding starts.
Look around, yeah.
If you see an older woman on acatering team carrying a bunch
of trays or trying to open updoors and they're struggling,
offer a hand.
If you see a weddingcoordinator that's stressed and
it looks like their hair's onfire, they're struggling, offer
a hand.
If you see a weddingcoordinator that's stressed and
it looks like their hair is onfire, they're so stressed out,
(08:08):
you know say, hey, is thereanything I can do to help you?
And they'll probably tell youno, but they at least know that
we're there to help them.
You know we introduce ourselvesto the police officers or the
security there saying, hey, thisis who I am, this is who I'm
representing.
If you need anything from us orany help from us, just let us
(08:31):
know.
We want to make sure thateveryone knows that we are there
for the health of the event,the entire event, you know, not
just for the bar services.
That's so important, and I canalways tell you when we're going
to show up.
I can never tell you when we'regoing to leave, because we
clean until the bar looks betterthan how we found it bar none.
Every time we don't.
Speaker 1 (08:46):
I love that.
Speaker 2 (08:48):
To me it's why would you leave a mess at a place that
is allowing you to perform yourservices at?
They do have the option to sayno and you want to make sure
that you're welcome back to thisvenue as well.
Yeah, that's a big thing.
And two also nobody can eversay, hey, you didn't clean up
after yourself, no thing.
And two, also nobody can eversay, hey, you didn't clean up
after yourself, no way.
(09:09):
We mop parking lots, sidewalks,flagstone patios.
Um, we, we clean up.
You know other, you knowgrenadine and soda messes and
wine messes that we see and weget it.
You know, stuff spills, stuffhappens, but, um, I just make
sure that in no way we couldever leave any of our mess
behind, you know.
And so that's really important,that's so important to me
actually.
Um, when we're packing up forevents, one of the most
(09:29):
important things on that packinglist is hey, do you have all
your cleaning supplies?
Um, it's really important.
You know, unless we're in dirtgravel or grass, we're mopping.
You know, and I've had a coupleof really nice wedding venue
owners.
You know they'll come out andthey'll say, oh, no, no, no,
kobe, you don't have to do that.
And I'll tell them.
You know, I want to do it andthey're like, no, don't do it.
Speaker 1 (09:52):
And I'll tell them respectfully.
Speaker 2 (09:54):
You're going to have to break my arm because I'm
gonna do it.
Speaker 1 (09:56):
yeah, and it's, you know, I feel like, uh, when you
know, when it comes to that, Ifeel like it's because they,
they, their cleaning crew, Iguess is gonna have to redo it
either way.
Yeah, because I guess that'sjust standard for the cleaning
crew, you know, to cover everysingle place in the or spot in
the, uh, in the venue.
Yeah, but but I see, I see, Isee it from your point of view.
You know, for example, me withthe photo booth company that's
(10:20):
what I tell my photo boothattendants as well Before you
leave the wedding, make surethat there is absolutely no
trash or scraps of the paper,even when we take extra photos
and people leave them by thephoto booth.
You get all those photos andthen go give them either to the
wedding planner or put themright on the table where they
(10:42):
have their guest book, or justdo not just leave stuff around,
because that just I mean.
One, it looks bad.
Two, again, you want to makesure that you keep the space
clean, because then the venue isgoing to notice that you left
the mess behind and then you'rejust not going to be welcomed
back to that venue.
Speaker 2 (11:05):
It's disrespectful, exactly, yeah, and so I can.
I can assure you that when wework somewhere and when we pack
up and we leave, you would neverknow that we were ever even
there.
All right, that's a guarantee,other than the signature santa
fabuloso is there a specific umflavor that you like?
Speaker 1 (11:16):
the lavender, the purple one, for sure, yeah, yeah
, I think that's like the mainone, that everybody like the
lavender, the purple one, forsure, I think that's the main
one that everybody likes.
Speaker 2 (11:23):
I think I have that one.
Okay, Kobe.
Speaker 1 (11:28):
Of course you're there to do all these different
drinks During your meetings withthe couples and stuff like that
.
I guess a point that youbrought up right now that you
create all these differentdrinks for for the guest.
Yeah, so are you limited toonly make the drinks that you
(11:49):
discussed with the couple?
Is that part of a differentpackage or is that an upgrade,
that that you can just make?
Speaker 2 (11:54):
other things.
Speaker 1 (11:54):
Whatever the cup the guest require.
Uh, request from you what?
How does that work?
Speaker 2 (11:59):
Yeah.
So with our package number twoand higher, you know packages
that we have to offer, not ourbasic package but package two
and higher.
We, you know, we offer anoptional tasting that is
complimentary with thosepackages.
And they'll come in and they'lltry eight to 10 of our most
popular cocktails, things thatwe believe we make better, the
most things that go over reallywell at weddings, right,
something that hits almosteverybody's flavor palette.
(12:20):
I do highly recommend twosignature cocktails and, if you
have to have a third, maybe adessert cocktail.
We make a really good pecanespresso martini, oh man, with a
homemade pecan demerara syrup.
That syrup is a labor of love.
Speaker 1 (12:36):
Why did I not ask you to bring a whole tasting for
the?
Speaker 2 (12:40):
episode.
You know, you know and I couldhave done that.
Speaker 1 (12:42):
You know we are a mobile service, right oh, man,
that I I'm gonna have to trythat one.
I'm just gonna go to youroffice and just be like hey, I
want to taste your signaturedrinks, yeah so, uh, you know,
we, we talk about those, we.
Speaker 2 (12:56):
You know I love the tastings because they're a
really valuable tool, especiallyfor the clients that are
putting a lot of trust into usthat we are going to provide and
guarantee that we don't run outof everything that we supply
when they're supplying verylittle of things in their
package and they're paying us ata higher price point for a
larger package or a most popularpackage.
(13:18):
Um, you know, it's importantthat they feel at ease and that
they can rest easy knowing thatwe've got it.
You know we're theprofessionals that take care of
the event.
Um, they should not have toworry about us at all.
You know, from beginning of thebooking till the end of the
night when we're packing up andtelling them congratulations, uh
, we want it to be the most, youknow, the smoothest experience
that we can provide, for sure.
(13:39):
So, you know, with the signaturecocktails, I always recommend
put your signatures on the menuand don't even if you're just a
tequila soda person, right, picka margarita or get like a
blackberry Paloma or dosomething that a spicy margarita
, something that has thattequila in there, because with
our higher package, you know wehave we bring Coke, sprite, dr
(14:01):
Pepper water, sparkling water,every time, no matter what, and
we have a lot of it.
So if someone just wants awhiskey and Coke, have an old
fashioned as your signature, youknow.
So that if someone walks up tothe bar and says, hey, can I, I
don't want an old fashioned, canI just do a whiskey, coke or
bourbon and coke, we'll tellthem.
Of course we have the stuff forit.
I just don't recommend puttingit on the menu, um, because the
(14:22):
guests, you know they'll look atthe menu and go, ah, you know,
in every single event, I canguarantee you, there will be a
rush at cocktail hour and peopleare really excited about the
open bar, they really believe intheir abilities to drink, um,
and so they're going to look atthe menu and they're going to
want to see everything that youhave to offer and say you have
150 people that rush the line,right?
(14:44):
If each person takes abouteight seconds looking at the
menu because they're unsure, theguy at the back of the line
that just wants a beer is goingto be pretty irritated and he
looks at us like, hey, y'all arethe slowest people ever, you
know, but really it comes backto you.
Speaker 1 (14:58):
It does.
Speaker 2 (14:59):
Yeah, it all rolls downhill, but yeah.
So I just recommend two tothree signature cocktails and
then have three, four differentbeer options, a red wine, white
wine, and then we also do frozenmargarita machine like frozen
daiquiri machine rentals ifthat's something that you're
interested in.
But kind of just keep it towhere.
Have a little bit of somethingfor everybody there, but don't
(15:22):
stress so much about pleasingeverybody's flavor palette there
.
The best, the best alcohol forthe guests at your wedding is
going to be free and cold, andmost of the time it doesn't even
have to be cold right oncethey're dancing and they're all
excited and for sure I mean,they just want something yeah,
yeah, yeah.
So, um, you know, I I try, on myclient's side, of course,
heavily when it comes to hey,y'all pick what y'all like.
(15:44):
You know this is y'all'sspecial day and they'll find
something that they like, Ipromise you.
You know.
Speaker 1 (15:50):
Awesome and question, and right now you know, because
everybody likes somethingdifferent, yeah, what about the
people that don't drink?
Do you guys offer mocktails?
Is that part of?
Speaker 2 (16:00):
a.
So this past Saturday weactually just did a quince that
had a mocktail bar and acocktail bar.
Right, nice, we have had acouple.
We had a really large quinceabout a year ago maybe, or less
than a year ago, that I mean, itwas more extravagant than your
average wedding, right, yeah?
And so they came in for atasting.
(16:25):
We did a cocktail tasting andall the cocktails that we could
easily make as a mocktail aswell.
We made those as a mocktail.
We gave it to, you know, theirdaughter to try, and she got to
pick her mocktails, which wasreally cool and it made her feel
special, yeah, um, and so we.
We just curated the venue towhere you know I love serving
mocktails to people.
You know, to me non-alcoholicbeverages.
There's no liability in thattransaction, right.
Speaker 1 (16:47):
Have you ever done an event where it's just mocktails
?
Speaker 2 (16:49):
Yes, I have and so you know mocktail services to me
are more stressful thancocktail services in the way
that if you make a good drinkthat has alcohol in it, people
are happy.
If you make a good drink or anokay drink that doesn't have
alcohol in it, people aren'tgoing to come back to the bar
and they're going to be kind ofupset.
So you have to make a great uhmocktail.
(17:12):
So we did a homemade agua desandia with um with freshly
muddled jalapeno in it to makelike a mocktail um spicy
watermelon margarita type ofagua fresca um, it was rimmed
with tahini.
Some people wanted chamoy on it.
Oh man, it was really good wemade a homemade agua de pina,
(17:32):
and we also had virginhoneymooners there um.
So we have done strictly.
Speaker 1 (17:36):
I want to try this honeymooner one.
I definitely want to try thatone.
I'm telling you.
I'm making a list here becauseI am gonna come over one day and
just be like, hey, I am herefor it yeah, just just shoot us
an email and schedule a tastingright do you guys offer speaking
of that?
Speaker 2 (17:52):
do you?
Speaker 1 (17:53):
guys offer any type of services like that, where
it's just like a tasting, let'ssay like a group of friends for
like a bachelorette party or so,not like a full bar service,
but almost like like like littleflights of of different drinks
for for smaller tastings and orsomething like that.
Speaker 2 (18:08):
You know what I mean, right yeah, yeah, yeah, so kind
of, instead of booking us for aservice but booking us for a
tasting, maybe like a cocktailexperience.
Speaker 1 (18:14):
Yeah.
Speaker 2 (18:15):
No, not as of right now.
We do not.
Um, we have a lot of tastingsthat we have to get through and
I don't, I don't want to takesomething like that on and take
attention away from our bookedclients, especially on something
as special as their wedding day, know.
Um, I think that would bereally fun, you know, and I
think that it would be cool tocollaborate with some other
vendors to maybe do a whole likeafternoon experience right, you
(18:39):
know I think that that would befun to do something like that,
maybe a cocktail class.
There you go, yeah, you knowsomething to where you know.
Speaker 1 (18:45):
Hey, they can come out and they can learn how to
make you know our smokedold-fashioned or pecan espresso
martini, you know, all thatstuff would be really fun to do
yeah, and you know, and I likethat, I like that answer that
you don't want to take away fromyour actual you know, from your
actual clients, from youractual, from what you do, which
is bartending, which brings up aquestion yeah, you know, I know
we were talking about itearlier um, off the air, and
(19:08):
it's I love.
I love your focus on you know,on what you do, because, as we
were discussing, you know thereare companies out there that try
to do so much, yeah, that youknow they don't like for me.
You know I do photo boots.
You know I can do any photo orvideo experience for all kinds
of events.
Yeah, but then when people askme like to start offering other
(19:30):
things that have nothing to dowith you know, with with photo
boots, I'm like no, like I amreally good at what I do.
I don't want to start bringingother things.
That is that will take awayfrom from what we know.
Yeah, for sure.
So in this case, have you everhad any, any experiences, let's
say, with other?
Not necessarily, obviously,with your company, because I
(19:50):
know you're so focused on whatyou do yeah, but you know we
work with all kinds of vendorsevery single day, every single
weekend, have you?
You know this is a part of thetipsy guest that we like the
drama we.
You know we like to talk aboutother people here, that's so
funny, but no, no, seriously,without you know.
of course you don't have toobviously put anybody out there,
you know, like name dropping oranything, but have you ever had
(20:12):
any encounter, any issues withother vendors I know you
mentioned earlier.
You know that you like to helpout, like once you're done with
your setups and stuff like that.
Have you ever seen anything?
You know behind the scenes, youknow drama just with other
vendors that of course, theguests are never really going to
find out about, but we asvendors, because we're there
early in the day, yeah, for sure.
Speaker 2 (20:31):
any, any cool stories , any tips and stories like that
oh, man, goodness, uh, mine arenot so much with the vendors,
mine are more with the guests.
Now, when people ask us, youknow to kind of circle back to.
If people ask us to do thingsthat we don't offer, right, or
just say, hey, you know what?
Um, we kind of want a one-stopshop thing, um, I always make
recommendations to others.
I don't, I don't want to try toaccommodate that in us,
(20:56):
jeopardize quality of ourservices.
You know, um, because brandrecognition is everything you
know.
So we don't.
You know I have a preferred setof vendors list for my company
that, um, all of my clients attheir tastings I ask, hey, do
y'all?
Is there any vendors you need?
You know anything left?
Um, and sometimes they're like,yeah, we're just kind of
looking for something fun, orlike, oh no, we really need a DJ
(21:19):
or man like a coordinator wouldbe awesome, cause we didn't, we
didn't expect to have to put inthis much work.
There's so much behind awedding, um, and so as far as
that, I always makerecommendation.
I don't take it on myself.
As far as on the day of um, Iwould say, maybe you know,
(21:40):
there's been a couple timeswhere I've seen a dj that didn't
have like a downloaded playlist.
Oh man, they were trying to,you know, stream it over wi-fi
or cellular service and we'rejust out in the middle of
nowhere.
Speaker 1 (21:51):
You know some of these venues out here, in out
here in the hill country.
San Antonio and Austin I meanit's most of the venues it's
hard to get a good signal.
Speaker 2 (22:00):
Yeah, for sure.
And so I've seen stuff like that, where it's like, you know,
they're really stressed out andyou know, if there is, I always
like to stand up for my clientsbecause, again, when clients for
a wedding day a bride and groom, you know, or whoever's helping
them with their booking, or,you know, a couple in general,
they unintentionally areassembling an A-team right,
(22:23):
they're picking the vendors thatthey believe will make their
day go off without a hitch.
Yeah, so it's super important todo your research into which
vendors are going to do that foryou, you know, and who isn't
just concerned about oh, I don'tcare about anything other than,
you know, photo booth, or Idon't care about anything other
(22:44):
than bartending or dj services,people that see something, even
if it's a piece of trash on thefloor, and they pick it up
because they know that that'snot what the guests want to see,
that's not what their clientswant to see.
You know, assembling that ateam is so important.
So to me I'm a really nice guy.
I feel, you know I'm not superconfrontational, I, but I one
thing I will do is, you know,stand on business when it comes
(23:08):
to business and when it comes to, you know my family and, um,
there was, you know there was aDJ one time, I don't even know
who it was.
You know we were doing abackyard wedding and this, uh,
this gentleman, he got thebride's name wrong at the father
, daughter dance.
What he?
Uh?
He called him up after gettingtheir name wrong and 45 seconds
(23:29):
doesn't.
It's not a long time, but itfeels like a long time when
everyone's looking at one personwaiting for them to do
something and he was scrollingtrying to figure out what song
he was going to play for thefather-daughter dance until a
groomsman screamed at him tojust pick a song anything.
Oh, that's horrible it washorrible, and so his speakers
were.
So loud they were you couldsmell them burning that he was
(23:49):
playing two different songs ontwo different speakers, 30 yards
away from each other.
Um, his microphones weren'tcharged and so he had them
connected to the the speakerslike a foot away, and so
everyone was having a standthere like that.
It was crazy.
So, you know, I went over tohim and I just told him I said
hey, man, like you got to kindof get it together, you know,
just in a short thing, like yougot to get it together for these
(24:10):
clients all I.
I think that you know it'sreally important that you show
up to every single event and doyour absolute best job so that
you know, even at the end of theday, if something happens and
it's not favorable for you,right, you can walk away saying
I did my best and I was preparedas I could be.
You know, um, but other thanthat, you know, I haven't, I
(24:32):
don't really have any crazystories with vendors.
You know, I think that that'sthe only time to where I was
ever.
Speaker 1 (24:36):
Like I can't even believe this, yeah I mean, and
it's so crazy because I mean itjust ruined the mood the moment,
like for sure and let me tellyou, I highly advise against
having your cousin or yourbrother or your uncle with an ox
cord.
Speaker 2 (24:55):
Okay, because we don't allow vendors to drink at
our events.
It's in our contract becausethey're there to provide a
service right on the day of, soit's really important that they
are not.
Their judgment is not affectedby us at all you know, but you
(25:16):
know, when you have an uncle,cousin, brother, it's like are
they a guest, are they a vendor?
Speaker 1 (25:20):
you know, you don't know, and that puts you in a
weird situation.
Speaker 2 (25:22):
It does you know?
It really really does.
And so then they, uh, they'llstart drinking and they'll just
start changing the songs in themiddle of the songs when people
are dancing, because it's notwhat they want to hear anymore.
Yeah, you know, um I I can'twith that.
It's crazy.
Speaker 1 (25:37):
Yeah, I've seen it happen many times and I'm like I
feel like you guys have like acool spot, um, you know, at the
bar to get all the scoop, allthe gossip of what's happening
at the wedding.
Oh yeah, man, but let's do this, I we're running out of time,
okay, yeah.
So I think this is my openinvitation for you to come back,
(25:58):
because I want to hear all thestuff that you guys get to hear
at the bar I feel like I feellike we can have you at another
episode and talk about.
you know, all the, all the coolthings that you hear, all the
drama, are you sure?
Oh?
Speaker 2 (26:12):
yeah, oh yeah, no, I definitely want that.
Speaker 1 (26:15):
So right now, please remind our listeners where they
can find you either social media, your website, phone number,
whatever you want to throw outthere, to make sure that they
can go look at your, at yourstuff and, of course,
potentially have you.
I mean, it sounds like you guysare an awesome company to work
with yeah, thank you so pleaseremind us where can we find you?
Speaker 2 (26:35):
so, um, you know the we would also.
I mean all every time, you knowall the time.
We love followers on ourinstagram, um, you know just
people that are kind of stayingin the loop with what we got
going on.
Uh, we do have our own liquorlicense so we do set up and sell
to the public, sometimes atcertain.
So shooting us a follow kind ofkeeps you in the loop of where
we're going to be If you want tocome by and get a pecan
(26:56):
espresso, my tea you know, stufflike that.
But, um, you know the best placefor Instagram?
Our handle is Southern uh,standard bar Uh.
Our website iswwwsouthern-standardcom.
And the best way to kind ofinquire about our services more
than anything because I like togive my clients something that
they can read in front of themand refer back and forth to is
(27:18):
to shoot us an inquiry on thecontact tab on our website and
then you will submit thosebubbles of information.
You'll receive our generalinquiry message back, along with
a PDF copy of our price sheet,and in that initial email
there's a couple bullet pointsof information that we would
need from you if you decide thatwe're a good fit and you'd like
to move forward.
After that, you'll receive allat the same time the retainer
(27:40):
invoice, grand total invoice andthe e-sign contract, so that
you can read everything overbefore you pay anything, sign
anything.
We like to be fully transparentwith all of our clients and we
like all the expectations to bemet so you know exactly what
you're getting when booking ourservices.
My phone number, if you have atime sensitive question, is
(28:00):
830-237-2332.
If I don't answer your phonecall, it's probably because I am
either at an event or, I don'tknow, trying to wrangle up my
kids.
But I promise you, I promiseyou I'll get to you as soon as I
can.
But the best way to get incontact with us with your
questions or inquiries woulddefinitely be through our
website on the contact tab.
(28:21):
But we would appreciate thefollow on Instagram.
Speaker 1 (28:23):
There you have it, guys.
Thank you so much for tuning intoday.
And speaking of following us orfollowing Kobe here, follow us
as well.
Tell your Engage B and,speaking of following us or
following kobe here, follow usas well.
Tell your engaged bffs aboutthe podcast.
We are here every singletuesday with new guests every
week and you know we're justhere to you know, have a casual
conversation, just show you guyswhat the world of weddings is
like.
And then, of course, you knowall the, all the vendors that we
(28:46):
interview here.
They're all local vendors tothe area which you know san
antonio, austin, the hillcountry because we want to make
sure that you guys get thechance to potentially hire them
for your big day.
Yeah so, all right, guys, kobe,we're gonna have you again, I'm
sure, sometime soon.
Yeah, so again, this is youropen invitation there we go.
Speaker 2 (29:02):
Thank you guys, until next time.
Speaker 1 (29:05):
thanks for listening to the tipsy 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, Same time,same place Cheers.
This podcast is brought to youby MBP Photobooth, the number
(29:26):
one photobooth rental company inSan Antonio, Austin and Central
Texas.
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.
(00:25):
Hey guys, welcome back to theTipsy Guest.
I am Marco, your host Today.
I am very excited because weare going to be talking about
drink, drinking, drinking anddrinking.
We have Kobe.
He is the owner of SouthernStandard Elevated Bar Services.
Yes, I am Welcome, welcome,welcome.
Speaker 2 (00:47):
Thank you for having me.
I appreciate it.
Speaker 1 (00:48):
Oh my God.
So I met you a while back at awedding expo, at a wedding show.
Yes, and I mean those signaturedrinks you had there so good.
Yeah, well, I appreciate that.
I just feel I mean, every timeyou know, we do a lot of wedding
events, we do a lot of weddingshows, wedding expos, open
houses and things like that yeah, my number one place to visit
(01:09):
whenever I'm, you know, likeafter the open house or whenever
it's dying down a little, it'salways the cake vendor, yeah,
the barbecue vendor and thebartending people.
I mean, those are my threespots to visit.
Speaker 2 (01:21):
Yeah, the barbecue is up there for me too.
Yeah, those are my three spotsto visit.
Yeah, the barbecue is up therefor me too.
Speaker 1 (01:24):
Yeah, it is.
I mean, you know it's normalwhen we do open houses or the
wedding shows.
Yeah, you know, the first twohours to three hours it's so
busy because you know you'retalking to all the couples, oh
yeah.
But, then you know, the lasthour of the shows are always,
you know, a little bit likeslower.
So that's the time that we, asvendors, we get to walk around,
network with the other vendorsand take, of course, advantage
(01:45):
of the drinks, the food, thecake, like all the good stuff.
Speaker 2 (01:48):
You know it's funny that you say that, because when
we're packing up for open housesand shows to where we will be
serving complimentary drinks, Ialways take into account the
vendors more than I do theguests.
Right, because I know thevendors are like, hey, we work
together all the time and wecan't drink at events, but
finally I get to try some ofyour drinks.
I want to.
I've been seeing this drinkaround for a long time and so I
(02:10):
want to finally give it a go.
Speaker 1 (02:12):
Yeah, I mean we're there to have fun, Of course
we're there to talk to thecouples, but we like to have fun
too, for sure yeah.
What's the point if you're nothaving fun, right?
Yeah, all right, kobe, so talkto me about your company.
(02:32):
I mean I know we were, we weretalking earlier and it sounds
like I mean you love what you do.
I, I'm excited for this.
So talk to me about yourcompany.
How, when did you get started?
Like, what do you do?
Like, what's your specialty?
Speaker 2 (02:38):
tell me everything, yeah.
So, um, you know, kind of longstory short, uh, we started in
the fall of 2019.
Covid COVID kind of slowed usdown a lot.
My wife's in the weddingindustry and I used to work on
power lines, so, you know, atthat time, the wedding industry
slowed down and we sped up inthe infrastructure type of
business, so I curbed the dreamof the business and so, you know
(02:59):
, finally, july of 2022, Ijumped in with both feet and, um
, you know, we have just beengrowing from there, having a
good time.
Um, I feel like we do things, uh, really differently than some
others.
Um, we, I feel like we havereally mastered the basics, you
know, and that is showing up ontime every time, uh, providing a
consistently good service, um,with the same products every
(03:23):
time.
You know, and we don't let thequality of our service ever
waver just because we're busy orthe type of drinks, or the
weather or whatever it might be.
We just provide a consistentservice.
I think that's so important, sothat when clients see us at
different events and they hireus for their event, they know
exactly what they're going toget, right?
I also think it's reallyimportant for people to know as
(03:45):
well that we are not a staffingcompany and we never will be a
staffing company, and so what Imean by that is we will never
just give a bunch of materialsto a bartender and say, hey, you
know what, go, have fun andgood luck.
You know, there you go we.
If a bartender is alone at anevent or there's several
bartenders there, that meansthat there is a team lead on
site event, or there are severalbartenders there, that means
(04:06):
that there is a team lead onsite, or the office manager or
myself, and so, with that beingsaid, those bartenders have a
team lead to report to, and theteam lead we don't hire from
without side of the company forteam leads.
We promote within, so we liketo teach them our ways of doing
things.
All of our recipes are just alittle different.
We like to kind of tweak themin the way to where you can't
just look it up online, you know, and find that one recipe.
(04:27):
Especially, there's thiscocktail that I created and I
filed a patent for.
I actually signed a mutual NDAwith a beverage consulting
company to hopefully maybe oneday put it in production, but
it's called the Honeymooner.
It's a refreshing take on apina colada, and that's our
signature move.
That is at every open house.
For sure the Honeymooner'sthere.
(04:48):
It's at a ton of our weddings.
So, yeah, it's things like that.
We bring lights to all of ourevents for uplighting and
downlighting.
We bring greenery to all of ourevents to make the bar a little
bit more of an inviting space.
I know it's inviting alreadywhen it's an open bar, but, um,
we want it.
We want the experience for thecouple, um, to be as best as it
(05:14):
can be, and what I mean by thatis it's really important and I
preach this to my team all thetime is I don't want this to
feel like a job.
Every, every event that we go to, especially weddings, it's a
privilege to be there Of courseyeah, Not only is it the holy
matrimony, they're making apledge, in front of their family
and friends and under the eyesof God, to each other.
Also, they cost a lot of money.
(05:36):
Weddings are expensive, and soif you want to make something
important to somebody, make itexpensive, so we treat it
accordingly.
Make guests feel like they havea friend behind the bar.
Maybe show them an experiencethat they've never seen before.
Make drink recommendations.
Don't just point to the menuand say this is all that we have
.
You know, um, we like to makecraft cocktails.
We like to to go out therecause wet people at weddings.
(05:59):
Always remember the top threethings.
It's number one, Um, you knowhow was the food, how long was
the ceremony?
And you know they also thinkwas there an open bar?
That's it, people remember thosethree things, and that's you
know they'll remember like wasthere a lot of dancing, was
there not All that stuff?
But I want the fourth thing forpeople to really remember is
(06:21):
hey, you know I want a spicymargarita at this restaurant.
So they go get the spicymargarita and they say you know
what?
You remember that spicymargarita we had at their
wedding.
That was so good.
You know, I haven't had onelike that since that's super
important to me is that guestsreceive an experience that sets
you know, sets us aside fromothers and makes us memorable.
Um but two, it's really goodfor the clients.
(06:44):
You know.
It's good for our couplesgetting married because you know
their guests have a good timeat their wedding.
So you know that's we're reallydifferent in that way is we're
not a staffing company.
You know we send our leads outand we just really care about
being there, and we care a lotabout doing a good job for our
clients.
(07:04):
But I think it's just asequally important to do a good
job for the professionalsinvolved.
And so what I mean by that iswe show up in plenty of time,
ample time to make sure thatwe're set up and we have an
efficient bar space, somethingthat we're going to be able to
control and that we're going tobe able to.
You know, we're going to beable to handle the masses, and I
(07:25):
compare every bar service to abattle, right?
Sometimes you win, sometimesyou lose, you know, and
sometimes it really feels like agood butt kicking.
Um.
I've been there.
I've seen every type of barservice, um, but what I mean by,
you know, doing a good job forthe professionals is not biting
the hand that feeds you.
And so show up, make sure thatyour bar service is set up,
(07:47):
everything's good to go, anddon't just go sit on your phone
or go sit in your car until thewedding starts.
Look around, yeah.
If you see an older woman on acatering team carrying a bunch
of trays or trying to open updoors and they're struggling,
offer a hand.
If you see a weddingcoordinator that's stressed and
it looks like their hair's onfire, they're struggling, offer
a hand.
If you see a weddingcoordinator that's stressed and
it looks like their hair is onfire, they're so stressed out,
(08:08):
you know say, hey, is thereanything I can do to help you?
And they'll probably tell youno, but they at least know that
we're there to help them.
You know we introduce ourselvesto the police officers or the
security there saying, hey, thisis who I am, this is who I'm
representing.
If you need anything from us orany help from us, just let us
(08:31):
know.
We want to make sure thateveryone knows that we are there
for the health of the event,the entire event, you know, not
just for the bar services.
That's so important, and I canalways tell you when we're going
to show up.
I can never tell you when we'regoing to leave, because we
clean until the bar looks betterthan how we found it bar none.
Every time we don't.
Speaker 1 (08:46):
I love that.
Speaker 2 (08:48):
To me it's why would you leave a mess at a place that
is allowing you to perform yourservices at?
They do have the option to sayno and you want to make sure
that you're welcome back to thisvenue as well.
Yeah, that's a big thing.
And two also nobody can eversay, hey, you didn't clean up
after yourself, no thing.
And two, also nobody can eversay, hey, you didn't clean up
after yourself, no way.
(09:09):
We mop parking lots, sidewalks,flagstone patios.
Um, we, we clean up.
You know other, you knowgrenadine and soda messes and
wine messes that we see and weget it.
You know, stuff spills, stuffhappens, but, um, I just make
sure that in no way we couldever leave any of our mess
behind, you know.
And so that's really important,that's so important to me
actually.
Um, when we're packing up forevents, one of the most
(09:29):
important things on that packinglist is hey, do you have all
your cleaning supplies?
Um, it's really important.
You know, unless we're in dirtgravel or grass, we're mopping.
You know, and I've had a coupleof really nice wedding venue
owners.
You know they'll come out andthey'll say, oh, no, no, no,
kobe, you don't have to do that.
And I'll tell them.
You know, I want to do it andthey're like, no, don't do it.
Speaker 1 (09:52):
And I'll tell them respectfully.
Speaker 2 (09:54):
You're going to have to break my arm because I'm
gonna do it.
Speaker 1 (09:56):
yeah, and it's, you know, I feel like, uh, when you
know, when it comes to that, Ifeel like it's because they,
they, their cleaning crew, Iguess is gonna have to redo it
either way.
Yeah, because I guess that'sjust standard for the cleaning
crew, you know, to cover everysingle place in the or spot in
the, uh, in the venue.
Yeah, but but I see, I see, Isee it from your point of view.
You know, for example, me withthe photo booth company that's
(10:20):
what I tell my photo boothattendants as well Before you
leave the wedding, make surethat there is absolutely no
trash or scraps of the paper,even when we take extra photos
and people leave them by thephoto booth.
You get all those photos andthen go give them either to the
wedding planner or put themright on the table where they
(10:42):
have their guest book, or justdo not just leave stuff around,
because that just I mean.
One, it looks bad.
Two, again, you want to makesure that you keep the space
clean, because then the venue isgoing to notice that you left
the mess behind and then you'rejust not going to be welcomed
back to that venue.
Speaker 2 (11:05):
It's disrespectful, exactly, yeah, and so I can.
I can assure you that when wework somewhere and when we pack
up and we leave, you would neverknow that we were ever even
there.
All right, that's a guarantee,other than the signature santa
fabuloso is there a specific umflavor that you like?
Speaker 1 (11:16):
the lavender, the purple one, for sure, yeah, yeah
, I think that's like the mainone, that everybody like the
lavender, the purple one, forsure, I think that's the main
one that everybody likes.
Speaker 2 (11:23):
I think I have that one.
Okay, Kobe.
Speaker 1 (11:28):
Of course you're there to do all these different
drinks During your meetings withthe couples and stuff like that
.
I guess a point that youbrought up right now that you
create all these differentdrinks for for the guest.
Yeah, so are you limited toonly make the drinks that you
(11:49):
discussed with the couple?
Is that part of a differentpackage or is that an upgrade,
that that you can just make?
Speaker 2 (11:54):
other things.
Speaker 1 (11:54):
Whatever the cup the guest require.
Uh, request from you what?
How does that work?
Speaker 2 (11:59):
Yeah.
So with our package number twoand higher, you know packages
that we have to offer, not ourbasic package but package two
and higher.
We, you know, we offer anoptional tasting that is
complimentary with thosepackages.
And they'll come in and they'lltry eight to 10 of our most
popular cocktails, things thatwe believe we make better, the
most things that go over reallywell at weddings, right,
something that hits almosteverybody's flavor palette.
(12:20):
I do highly recommend twosignature cocktails and, if you
have to have a third, maybe adessert cocktail.
We make a really good pecanespresso martini, oh man, with a
homemade pecan demerara syrup.
That syrup is a labor of love.
Speaker 1 (12:36):
Why did I not ask you to bring a whole tasting for
the?
Speaker 2 (12:40):
episode.
You know, you know and I couldhave done that.
Speaker 1 (12:42):
You know we are a mobile service, right oh, man,
that I I'm gonna have to trythat one.
I'm just gonna go to youroffice and just be like hey, I
want to taste your signaturedrinks, yeah so, uh, you know,
we, we talk about those, we.
Speaker 2 (12:56):
You know I love the tastings because they're a
really valuable tool, especiallyfor the clients that are
putting a lot of trust into usthat we are going to provide and
guarantee that we don't run outof everything that we supply
when they're supplying verylittle of things in their
package and they're paying us ata higher price point for a
larger package or a most popularpackage.
(13:18):
Um, you know, it's importantthat they feel at ease and that
they can rest easy knowing thatwe've got it.
You know we're theprofessionals that take care of
the event.
Um, they should not have toworry about us at all.
You know, from beginning of thebooking till the end of the
night when we're packing up andtelling them congratulations, uh
, we want it to be the most, youknow, the smoothest experience
that we can provide, for sure.
(13:39):
So, you know, with the signaturecocktails, I always recommend
put your signatures on the menuand don't even if you're just a
tequila soda person, right, picka margarita or get like a
blackberry Paloma or dosomething that a spicy margarita
, something that has thattequila in there, because with
our higher package, you know wehave we bring Coke, sprite, dr
(14:01):
Pepper water, sparkling water,every time, no matter what, and
we have a lot of it.
So if someone just wants awhiskey and Coke, have an old
fashioned as your signature, youknow.
So that if someone walks up tothe bar and says, hey, can I, I
don't want an old fashioned, canI just do a whiskey, coke or
bourbon and coke, we'll tellthem.
Of course we have the stuff forit.
I just don't recommend puttingit on the menu, um, because the
(14:22):
guests, you know they'll look atthe menu and go, ah, you know,
in every single event, I canguarantee you, there will be a
rush at cocktail hour and peopleare really excited about the
open bar, they really believe intheir abilities to drink, um,
and so they're going to look atthe menu and they're going to
want to see everything that youhave to offer and say you have
150 people that rush the line,right?
(14:44):
If each person takes abouteight seconds looking at the
menu because they're unsure, theguy at the back of the line
that just wants a beer is goingto be pretty irritated and he
looks at us like, hey, y'all arethe slowest people ever, you
know, but really it comes backto you.
Speaker 1 (14:58):
It does.
Speaker 2 (14:59):
Yeah, it all rolls downhill, but yeah.
So I just recommend two tothree signature cocktails and
then have three, four differentbeer options, a red wine, white
wine, and then we also do frozenmargarita machine like frozen
daiquiri machine rentals ifthat's something that you're
interested in.
But kind of just keep it towhere.
Have a little bit of somethingfor everybody there, but don't
(15:22):
stress so much about pleasingeverybody's flavor palette there
.
The best, the best alcohol forthe guests at your wedding is
going to be free and cold, andmost of the time it doesn't even
have to be cold right oncethey're dancing and they're all
excited and for sure I mean,they just want something yeah,
yeah, yeah.
So, um, you know, I I try, on myclient's side, of course,
heavily when it comes to hey,y'all pick what y'all like.
(15:44):
You know this is y'all'sspecial day and they'll find
something that they like, Ipromise you.
You know.
Speaker 1 (15:50):
Awesome and question, and right now you know, because
everybody likes somethingdifferent, yeah, what about the
people that don't drink?
Do you guys offer mocktails?
Is that part of?
Speaker 2 (16:00):
a.
So this past Saturday weactually just did a quince that
had a mocktail bar and acocktail bar.
Right, nice, we have had acouple.
We had a really large quinceabout a year ago maybe, or less
than a year ago, that I mean, itwas more extravagant than your
average wedding, right, yeah?
And so they came in for atasting.
(16:25):
We did a cocktail tasting andall the cocktails that we could
easily make as a mocktail aswell.
We made those as a mocktail.
We gave it to, you know, theirdaughter to try, and she got to
pick her mocktails, which wasreally cool and it made her feel
special, yeah, um, and so we.
We just curated the venue towhere you know I love serving
mocktails to people.
You know, to me non-alcoholicbeverages.
There's no liability in thattransaction, right.
Speaker 1 (16:47):
Have you ever done an event where it's just mocktails
?
Speaker 2 (16:49):
Yes, I have and so you know mocktail services to me
are more stressful thancocktail services in the way
that if you make a good drinkthat has alcohol in it, people
are happy.
If you make a good drink or anokay drink that doesn't have
alcohol in it, people aren'tgoing to come back to the bar
and they're going to be kind ofupset.
So you have to make a great uhmocktail.
(17:12):
So we did a homemade agua desandia with um with freshly
muddled jalapeno in it to makelike a mocktail um spicy
watermelon margarita type ofagua fresca um, it was rimmed
with tahini.
Some people wanted chamoy on it.
Oh man, it was really good wemade a homemade agua de pina,
(17:32):
and we also had virginhoneymooners there um.
So we have done strictly.
Speaker 1 (17:36):
I want to try this honeymooner one.
I definitely want to try thatone.
I'm telling you.
I'm making a list here becauseI am gonna come over one day and
just be like, hey, I am herefor it yeah, just just shoot us
an email and schedule a tastingright do you guys offer speaking
of that?
Speaker 2 (17:52):
do you?
Speaker 1 (17:53):
guys offer any type of services like that, where
it's just like a tasting, let'ssay like a group of friends for
like a bachelorette party or so,not like a full bar service,
but almost like like like littleflights of of different drinks
for for smaller tastings and orsomething like that.
Speaker 2 (18:08):
You know what I mean, right yeah, yeah, yeah, so kind
of, instead of booking us for aservice but booking us for a
tasting, maybe like a cocktailexperience.
Speaker 1 (18:14):
Yeah.
Speaker 2 (18:15):
No, not as of right now.
We do not.
Um, we have a lot of tastingsthat we have to get through and
I don't, I don't want to takesomething like that on and take
attention away from our bookedclients, especially on something
as special as their wedding day, know.
Um, I think that would bereally fun, you know, and I
think that it would be cool tocollaborate with some other
vendors to maybe do a whole likeafternoon experience right, you
(18:39):
know I think that that would befun to do something like that,
maybe a cocktail class.
There you go, yeah, you knowsomething to where you know.
Speaker 1 (18:45):
Hey, they can come out and they can learn how to
make you know our smokedold-fashioned or pecan espresso
martini, you know, all thatstuff would be really fun to do
yeah, and you know, and I likethat, I like that answer that
you don't want to take away fromyour actual you know, from your
actual clients, from youractual, from what you do, which
is bartending, which brings up aquestion yeah, you know, I know
we were talking about itearlier um, off the air, and
(19:08):
it's I love.
I love your focus on you know,on what you do, because, as we
were discussing, you know thereare companies out there that try
to do so much, yeah, that youknow they don't like for me.
You know I do photo boots.
You know I can do any photo orvideo experience for all kinds
of events.
Yeah, but then when people askme like to start offering other
(19:30):
things that have nothing to dowith you know, with with photo
boots, I'm like no, like I amreally good at what I do.
I don't want to start bringingother things.
That is that will take awayfrom from what we know.
Yeah, for sure.
So in this case, have you everhad any, any experiences, let's
say, with other?
Not necessarily, obviously,with your company, because I
(19:50):
know you're so focused on whatyou do yeah, but you know we
work with all kinds of vendorsevery single day, every single
weekend, have you?
You know this is a part of thetipsy guest that we like the
drama we.
You know we like to talk aboutother people here, that's so
funny, but no, no, seriously,without you know.
of course you don't have toobviously put anybody out there,
you know, like name dropping oranything, but have you ever had
(20:12):
any encounter, any issues withother vendors I know you
mentioned earlier.
You know that you like to helpout, like once you're done with
your setups and stuff like that.
Have you ever seen anything?
You know behind the scenes, youknow drama just with other
vendors that of course, theguests are never really going to
find out about, but we asvendors, because we're there
early in the day, yeah, for sure.
Speaker 2 (20:31):
any, any cool stories , any tips and stories like that
oh, man, goodness, uh, mine arenot so much with the vendors,
mine are more with the guests.
Now, when people ask us, youknow to kind of circle back to.
If people ask us to do thingsthat we don't offer, right, or
just say, hey, you know what?
Um, we kind of want a one-stopshop thing, um, I always make
recommendations to others.
I don't, I don't want to try toaccommodate that in us,
(20:56):
jeopardize quality of ourservices.
You know, um, because brandrecognition is everything you
know.
So we don't.
You know I have a preferred setof vendors list for my company
that, um, all of my clients attheir tastings I ask, hey, do
y'all?
Is there any vendors you need?
You know anything left?
Um, and sometimes they're like,yeah, we're just kind of
looking for something fun, orlike, oh no, we really need a DJ
(21:19):
or man like a coordinator wouldbe awesome, cause we didn't, we
didn't expect to have to put inthis much work.
There's so much behind awedding, um, and so as far as
that, I always makerecommendation.
I don't take it on myself.
As far as on the day of um, Iwould say, maybe you know,
(21:40):
there's been a couple timeswhere I've seen a dj that didn't
have like a downloaded playlist.
Oh man, they were trying to,you know, stream it over wi-fi
or cellular service and we'rejust out in the middle of
nowhere.
Speaker 1 (21:51):
You know some of these venues out here, in out
here in the hill country.
San Antonio and Austin I meanit's most of the venues it's
hard to get a good signal.
Speaker 2 (22:00):
Yeah, for sure.
And so I've seen stuff like that, where it's like, you know,
they're really stressed out andyou know, if there is, I always
like to stand up for my clientsbecause, again, when clients for
a wedding day a bride and groom, you know, or whoever's helping
them with their booking, or,you know, a couple in general,
they unintentionally areassembling an A-team right,
(22:23):
they're picking the vendors thatthey believe will make their
day go off without a hitch.
Yeah, so it's super important todo your research into which
vendors are going to do that foryou, you know, and who isn't
just concerned about oh, I don'tcare about anything other than,
you know, photo booth, or Idon't care about anything other
(22:44):
than bartending or dj services,people that see something, even
if it's a piece of trash on thefloor, and they pick it up
because they know that that'snot what the guests want to see,
that's not what their clientswant to see.
You know, assembling that ateam is so important.
So to me I'm a really nice guy.
I feel, you know I'm not superconfrontational, I, but I one
thing I will do is, you know,stand on business when it comes
(23:08):
to business and when it comes to, you know my family and, um,
there was, you know there was aDJ one time, I don't even know
who it was.
You know we were doing abackyard wedding and this, uh,
this gentleman, he got thebride's name wrong at the father
, daughter dance.
What he?
Uh?
He called him up after gettingtheir name wrong and 45 seconds
(23:29):
doesn't.
It's not a long time, but itfeels like a long time when
everyone's looking at one personwaiting for them to do
something and he was scrollingtrying to figure out what song
he was going to play for thefather-daughter dance until a
groomsman screamed at him tojust pick a song anything.
Oh, that's horrible it washorrible, and so his speakers
were.
So loud they were you couldsmell them burning that he was
(23:49):
playing two different songs ontwo different speakers, 30 yards
away from each other.
Um, his microphones weren'tcharged and so he had them
connected to the the speakerslike a foot away, and so
everyone was having a standthere like that.
It was crazy.
So, you know, I went over tohim and I just told him I said
hey, man, like you got to kindof get it together, you know,
just in a short thing, like yougot to get it together for these
(24:10):
clients all I.
I think that you know it'sreally important that you show
up to every single event and doyour absolute best job so that
you know, even at the end of theday, if something happens and
it's not favorable for you,right, you can walk away saying
I did my best and I was preparedas I could be.
You know, um, but other thanthat, you know, I haven't, I
(24:32):
don't really have any crazystories with vendors.
You know, I think that that'sthe only time to where I was
ever.
Speaker 1 (24:36):
Like I can't even believe this, yeah I mean, and
it's so crazy because I mean itjust ruined the mood the moment,
like for sure and let me tellyou, I highly advise against
having your cousin or yourbrother or your uncle with an ox
cord.
Speaker 2 (24:55):
Okay, because we don't allow vendors to drink at
our events.
It's in our contract becausethey're there to provide a
service right on the day of, soit's really important that they
are not.
Their judgment is not affectedby us at all you know, but you
(25:16):
know, when you have an uncle,cousin, brother, it's like are
they a guest, are they a vendor?
Speaker 1 (25:20):
you know, you don't know, and that puts you in a
weird situation.
Speaker 2 (25:22):
It does you know?
It really really does.
And so then they, uh, they'llstart drinking and they'll just
start changing the songs in themiddle of the songs when people
are dancing, because it's notwhat they want to hear anymore.
Yeah, you know, um I I can'twith that.
It's crazy.
Speaker 1 (25:37):
Yeah, I've seen it happen many times and I'm like I
feel like you guys have like acool spot, um, you know, at the
bar to get all the scoop, allthe gossip of what's happening
at the wedding.
Oh yeah, man, but let's do this, I we're running out of time,
okay, yeah.
So I think this is my openinvitation for you to come back,
(25:58):
because I want to hear all thestuff that you guys get to hear
at the bar I feel like I feellike we can have you at another
episode and talk about.
you know, all the, all the coolthings that you hear, all the
drama, are you sure?
Oh?
Speaker 2 (26:12):
yeah, oh yeah, no, I definitely want that.
Speaker 1 (26:15):
So right now, please remind our listeners where they
can find you either social media, your website, phone number,
whatever you want to throw outthere, to make sure that they
can go look at your, at yourstuff and, of course,
potentially have you.
I mean, it sounds like you guysare an awesome company to work
with yeah, thank you so pleaseremind us where can we find you?
Speaker 2 (26:35):
so, um, you know the we would also.
I mean all every time, you knowall the time.
We love followers on ourinstagram, um, you know just
people that are kind of stayingin the loop with what we got
going on.
Uh, we do have our own liquorlicense so we do set up and sell
to the public, sometimes atcertain.
So shooting us a follow kind ofkeeps you in the loop of where
we're going to be If you want tocome by and get a pecan
(26:56):
espresso, my tea you know, stufflike that.
But, um, you know the best placefor Instagram?
Our handle is Southern uh,standard bar Uh.
Our website iswwwsouthern-standardcom.
And the best way to kind ofinquire about our services more
than anything because I like togive my clients something that
they can read in front of themand refer back and forth to is
(27:18):
to shoot us an inquiry on thecontact tab on our website and
then you will submit thosebubbles of information.
You'll receive our generalinquiry message back, along with
a PDF copy of our price sheet,and in that initial email
there's a couple bullet pointsof information that we would
need from you if you decide thatwe're a good fit and you'd like
to move forward.
After that, you'll receive allat the same time the retainer
(27:40):
invoice, grand total invoice andthe e-sign contract, so that
you can read everything overbefore you pay anything, sign
anything.
We like to be fully transparentwith all of our clients and we
like all the expectations to bemet so you know exactly what
you're getting when booking ourservices.
My phone number, if you have atime sensitive question, is
(28:00):
830-237-2332.
If I don't answer your phonecall, it's probably because I am
either at an event or, I don'tknow, trying to wrangle up my
kids.
But I promise you, I promiseyou I'll get to you as soon as I
can.
But the best way to get incontact with us with your
questions or inquiries woulddefinitely be through our
website on the contact tab.
(28:21):
But we would appreciate thefollow on Instagram.
Speaker 1 (28:23):
There you have it, guys.
Thank you so much for tuning intoday.
And speaking of following us orfollowing Kobe here, follow us
as well.
Tell your Engage B and,speaking of following us or
following kobe here, follow usas well.
Tell your engaged bffs aboutthe podcast.
We are here every singletuesday with new guests every
week and you know we're justhere to you know, have a casual
conversation, just show you guyswhat the world of weddings is
like.
And then, of course, you knowall the, all the vendors that we
(28:46):
interview here.
They're all local vendors tothe area which you know san
antonio, austin, the hillcountry because we want to make
sure that you guys get thechance to potentially hire them
for your big day.
Yeah so, all right, guys, kobe,we're gonna have you again, I'm
sure, sometime soon.
Yeah, so again, this is youropen invitation there we go.
Speaker 2 (29:02):
Thank you guys, until next time.
Speaker 1 (29:05):
thanks for listening to the tipsy 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, Same time,same place Cheers.
This podcast is brought to youby MBP Photobooth, the number
(29:26):
one photobooth rental company inSan Antonio, Austin and Central
Texas.
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