October 21, 2025 • 27 mins
The right drink at the right time can make a celebration sing. We sat down with Koby Morris of Southern Standard Elevated Bar Services to map out how timing, weather, and vibe should shape your wedding bar, whether you’re hosting mimosas at noon or margaritas under the lights. Along the way, we share the custom stations guests rave about, the sleeper hit cocktail that outsells everything, and the safety playbook seasoned bartenders use to keep the party smooth.
For daytime brunch weddings, we lean into light, bright, and customizable. Mimosa and screwdriver bars deliver variety without ballooning your alcohol list, using simple flavor boosts and smart garnishes to create that “wow” moment on a budget. Koby breaks down seasonal choices, like ranch water with lemon, lime, watermelon, pineapple, or strawberry, and explains why bubbles and citrus win big when the sun is high.
Evenings ask for a different touch. When the weather runs hot, refreshing picks like blackberry or blueberry mules and spiked strawberry cranberry lemonade keep the dance floor happy and the line moving. Cooler nights bring out richer classics: a smoked old fashioned that doubles as a showpiece and a pecan espresso martini that pairs maple, chocolate, and toasted pecans for a silky finish. We talk prep, batching, and garnishes so your team can serve craft flavors at scale without chaos.
We also get candid about safety and crowd management—from subtle water prompts to three-strike policies and working with security. You’ll hear how pros de-escalate tense moments, why beer-and-wine-only bars can backfire, and how stocking mixers and NA options protects guests. Want to see these drinks before you taste them? Kobe points to Instagram for visual inspo and explains how tastings help couples choose a focused, seasonal menu.
If this helped you plan your bar, tap follow, share it with a friend who’s engaged, and leave a quick review. Your support helps us bring more expert tips and real-world stories to your feed every Tuesday. Cheers!
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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_00 (00:01):
Welcome to the Fifth Together Podcast.
I am your host, Marco Buenostro,and every week I'm here with the
top industry experts, amazingclients, and all my vendor BFFs
to bring you the best tips,advice, and just the
behind-the-scenes stories tomake wedding and event planning
a break.
So grab your favorite drink andlet's get this party started.
(00:26):
Hey guys, welcome back to theTips to Guest.
I am Marco, your host, and todaywe are going to be talking about
delicious stuff.
And you already know him.
We are welcoming back, Kobe.
Yes.
SPEAKER_01 (00:42):
What is going on, man?
Uh nothing much, man.
Just living the dream, as theysay, right?
SPEAKER_00 (00:48):
I am happy to have you back.
Last time we had you, we had agreat time.
And there was so much to talkabout that we ran out of time.
Yes, we do.
So um tell our listeners who youare, really quick, who, what
company you own, and we'll justjump right into it.
SPEAKER_01 (01:02):
Perfect.
Yeah.
My name is Kobe Morris.
I'm the owner of SouthernStandard Elevated Bar Services.
Uh we are located in NewBronfels, Texas, but we travel
anywhere within the state.
Uh we tend to do a lot of youknow events in San Antonio,
Austin, Hill Country area,Sagine area.
Um, but as long as we got fourwheels, we're rolling to you.
SPEAKER_00 (01:20):
I like that.
Uh that's the way I do it too.
Like if I if I can drive to likewe we just had a wedding.
It was like six hours away fromhere from San Antonio.
And I was like, ah, six hours.
It's pushing it a little bit,but they really wanted us.
Like they they've been followingus on social media for a long
time.
And when they finally, you know,pick the location of the
wedding, they're like, we gottacall Marco and see if he's
(01:41):
available and willing to drive,you know, to you know, six hours
away.
Yeah.
And then when they reached out,I was like, girl, if you wanna
take me wherever I mean, I'vegone to Mexico wedding.
So like wherever they want totake me, I'm willing to go.
I mean, I love traveling.
And this wedding was literallyin the middle of the desert,
right close to Big Bend.
(02:01):
So we did the whole like hikingthing.
You we went a day before.
So we went hiking, we you know,took the dogs out there, and
then of course, you know, theday of the wedding, we we
worked, but then we made it likeinto like a little weekend
getaway.
Yeah.
So that was pretty cool.
So yeah, I like that you thatyou're uh, you know, mobile uh
mobile services, you go wherewherever they want you to.
SPEAKER_01 (02:20):
Wherever they want we've been to Laredo, Dallas,
um, kind of all over, man.
I wish we got an inquiry for anout-of-state wedding, but our
licensing only allows us tooperate in the state.
I would absolutely love it.
And I was willing to get anout-of-state permit to go, you
know, bartend for them, but Itold them honestly, for what you
would be paying for travel andyou know, everything else, and
(02:41):
versus our normal services andwhat we provide and do, I just
don't feel like you'd be gettingthe value that you should.
That it might be it might bebetter to look for somebody
local.
So local.
It was a compliment.
I like that.
SPEAKER_00 (02:51):
Yeah, it just feels good, right?
SPEAKER_01 (02:53):
It did feel good, but at the same time, I you
know, I I I'd never got intothis business, you know, just
for myself.
I want to get into it for youknow to help others out.
Um you know, my wife and I gotmarried in 2017, so um, you
know, we got to see all thethings that we really liked and
the things that we really didn'tlike so much at all.
Did you have a big wedding?
Yes, we had a ginormous wedding,it felt like it was uh three it
(03:13):
was right over 350 people.
Dang um we had it at LostMission and I love Lost Mission,
yeah.
It was beautiful, it was fun,and it was uh Man, this is
probably the best day of mylife.
SPEAKER_00 (03:23):
So of course, and this was obviously before you
started your bartendingbusiness.
Yes.
So, how was your experience withthe bartending company that you
used for your wedding?
To be completely honest withyou, I have no idea.
SPEAKER_01 (03:34):
Oh my god.
I didn't I didn't drink thenight of my wedding.
Okay.
Just a personal decision.
SPEAKER_00 (03:40):
I like that.
You know, that's that's a reallygreat point that we can you know
definitely talk about it rightnow.
Because I I've always said it,you know, like having as the
couple, yeah, I feel like youshould not do overdo it because
you want to remember the night.
For sure.
You obviously want to look yourbest, and if you start drinking,
because a lot of the times theystart drinking really early in
(04:01):
the day.
For sure.
And then by the time they getyou know their their makeup done
and like the actual photos, theylook drunk.
SPEAKER_01 (04:08):
For sure, yeah.
And it you know, it's again, youknow, it's the holy matrimony,
so it's really important to beyour genuine self.
And I, you know, I just did itout of respect for my wife.
SPEAKER_00 (04:17):
Okay, I like that.
SPEAKER_01 (04:18):
You know, my uh, and this might be oversharing, but
my wife, she waited formarriage, so I wanted to be a
genuine person.
I didn't want to be, you know,drunk or drinking and be under
the influence of anything, youknow, other than just my
feelings that day.
You know, that was it.
SPEAKER_00 (04:32):
I like it.
It sounds like you are like agreat person, just in general,
man.
Well, thank you.
I appreciate it.
I like that.
See, here's a tipsy guest uh protip, or tipsy whatever you call
it want to call it.
You know, hire somebody that isa good person, hire somebody
that cares about what they do,and somebody that's really gonna
(04:56):
take care of you on your bigday.
I mean, like you said, thewedding day is a very important
day for for for the couple.
For sure.
So it's always good to to lookat at vendors, yeah, you know,
and not just see what they do asa facade.
Like, yeah, really look intothem, you know, like like get
person I mean, not obviouslylike super personal, but like,
you know, try to get to knowthem and see if they're actually
(05:18):
a good fit for them.
Yeah.
Because I've heard horrorstories where you know you they
hired someone and then theydidn't really know the company
or the person that they hired,and then later on, throughout
the process of the weddingplanning, it just became a
nightmare.
SPEAKER_01 (05:31):
Oh yeah.
So for sure.
And you know, it's to me, it'sit's don't look so of course,
you know, um, make sure youstick within your budget, you
know, don't overextend yourself.
Um, but don't just look at theprice sheets that are being sent
to you by all of your vendors.
Kind of look into them to see ifthey match the vibe for your
wedding.
Uh see if they fit theaesthetics, see if their
(05:52):
personality is something thatyou want to have as part of your
day and it be a memorable partof your day, you know.
Um, you know, with our barservice, we didn't we didn't
pick our bar service, it wasin-house through them.
And um, you know, I'm sure theydid a great job.
No one no one said anything, youknow.
No complaints.
No complaints, you know.
SPEAKER_00 (06:09):
All of my But I'm sure you would have heard
complaints.
I mean, it's the it's thealcohol stuff.
People want to people want tomake sure that they are drinking
good stuff.
SPEAKER_01 (06:16):
Oh, yeah, for sure.
For sure, you know, and so butyeah, I you know, to be
completely honest, I I couldn'ttell you how our bar service
did.
SPEAKER_00 (06:23):
All right, all right.
I mean, I I do a lot of eventsout there at Lost Mission, and
honestly, I've never had anyissues.
It's a beautiful venue.
The staff is incredible.
I love working with them.
Yeah, it's uh, you know, for ourlisteners out there, if you are
looking for a you know, for ahill country wedding, you know,
like something look if you'renot familiar with Lost Mission,
look it up.
It is a stunning, stunning uhvenue.
(06:46):
I love that place.
SPEAKER_01 (06:46):
You know, yeah.
My wife and I, uh, you know, Iwish I could relive the day over
and over again.
It was an amazing day.
It was it was awesome.
SPEAKER_00 (06:53):
Awesome, good to hear, good to hear.
All right, Kobe.
So let's jump into the topictoday, yeah, which is the
difference between day drinkingversus uh you know, versus night
drinking.
Because we do a lot of brunchweddings, yeah, and I'm sure you
you do as well.
Yes.
So I guess walk me through thedifference of and also give us
(07:14):
some recommendations, you know,for our listeners out there.
Yeah.
Um, you know, the difference ofof the day drinking, the night
drinking, like mayberecommendations from signature
drinks for for both.
And also, um, you know, ifthere's anything specific that
you love for each, you know, fornight and day, throw it out
there.
We want to hear it all.
SPEAKER_01 (07:32):
Yeah, so uh, you know, for brunch weddings, of
course, you're gonna want to hitmimosas, you're gonna want to do
screwdrivers, you're gonna wantto do really refreshing
cocktails.
Also, you have to think of itseasonally as well.
Um, most of your brunch weddingsare are gonna be in the spring
to fall to summertime to whereit's a little bit warmer, so you
get those refreshing cocktails.
Um, you know, when it's whenit's colder outside, you're
(07:55):
gonna want to go for more ofsipping drinks, things that
might be a little bit heavier, alittle bit sweeter, um, things
that you aren't looking for somuch um, you know, refreshing
value in, you know.
But as far as um, you know, fora good brunch like spring,
summer, fall time wedding, youknow, because in Texas we have
like two weeks of cold, andthat's yeah, you know.
(08:16):
Uh and we never know which weeksthose are.
They could be in December orFebruary, we just don't know.
But um, you know, I think it'sreally cool to make like a uh,
you know, like a flavored, likea crafty type of paloma, um, a
ranch water bar.
So we did a ranch water bar fora bride that ranch water was her
thing, that's all she drank, andpeople like knew it.
(08:37):
All of her friends knew thatranch water was always her
go-to.
So we did a flavored ranch waterbar for her signature.
So we did um lemon ranch water,lime ranch water, just original.
We also did a watermelon, apineapple, and a strawberry.
Oh man.
It was a hit.
People loved the refreshing.
People loved it, you know?
And so um, I can't wait to get asunrise wedding, hopefully, one
(09:01):
day.
That would be so cool.
I would definitely get there atthree o'clock in the morning to
start setting up.
SPEAKER_00 (09:05):
You know what?
I've never even thought aboutthat.
SPEAKER_01 (09:07):
You know, because I think that it would be really
cool to give somebody a bloodyMary and then set aside all the
garnishes to where they couldpick what went into it.
That would be cool.
Um I think that that would begeared towards more of an
intimate wedding, yeah.
Maybe 75 or less, maybe.
Um, because I could see at thethe garnish bar, you know, a
line kind of forming, you know.
SPEAKER_00 (09:28):
That is so interesting.
I never, never, never thought ofsomething like that.
SPEAKER_01 (09:32):
Oh yeah.
I think, you know, that would beso cool.
I think I would have a greattime.
Um, you know, it would be reallyweird getting off of work at
like noon.
Yeah, you know, because um withthe bar service, you're one of
the first ones there and thelast ones to leave.
I can promise you we're one ofthe last ones to leave at every
single event, just because we'recleaning so hard and everything
else.
But um, you know, as far asnighttime wedding goes, um we
(09:56):
that's majority of what we do,right?
Um our most common timeline ofserving is you know 5 to 10, 5
to 11, uh 4 30 to 10 30, thingslike that, right?
And so again, it's seasonal.
Um when it's hot outside, youknow, you're June, July, August,
September, October, you're notgonna really I don't think it's
(10:16):
best to serve your guests asmoked old fashioned, you know,
because they're looking forthings that they're really hot.
They've been dancing, it'shumid, they're sweaty, they want
things that are refreshing.
So a blackberry, um, like ablackberry Moscow mule or a
blueberry Moscow mule, or maybeeven um we have a spiked
strawberry cranberry lemonade.
So refreshing.
(10:37):
Wow.
Um, that one's really good.
Uh the margaritas, of course,are always a hit.
Um but the sippers you mightwant to stay away from, you
know, during the warmer monthsof the year.
But you know, hey, if it'sDecember, January, February, and
smoked old fashion is your jam,go for it.
You know, because those gueststhey're not gonna be drinking as
(11:00):
fast anyways.
You know, I will say the pecanespresso martini is a hit all
year round.
All the time.
Yeah, all the time.
When we uh set up uh for eventsto sell, you know, to the
public, or we're doing a cashbar for you know some type of
corporate event, our espressomartini almost always triples in
sales, everything else.
So it's awesome.
People love them, man.
(11:21):
It's a labor of love, but I'mproud of that syrup that I make
for it.
SPEAKER_00 (11:24):
Nice.
I that's that's awesome.
I love I love mart.
I mean, I love espressomartinis.
I love Gotta Hills are some ofmy favorite drinks too.
Like I love coffee just ingeneral.
SPEAKER_01 (11:33):
Oh, yeah, big time coffee drinker.
SPEAKER_00 (11:34):
So yeah, it's it's it's so good to hear that.
That it's one of the yourpopular items.
SPEAKER_01 (11:39):
Oh yeah, big time, you know, and so um our idea
behind our kind of like crafthomemade type of espresso
martini was I've never had onethat I really enjoyed.
You know, they're all likereally coffee forward and then
really burn your throat, almostlike you took a shot.
Um, or they're super sweet andlike milky, you know, and it
doesn't really feel like it it'slike you're drinking a mudslide
(12:01):
or something, you know.
Um so with ours, I I tried tofind a way that you still had
the sweet, but it had some typeof substance.
You know, it was coffee forward,but the pecan aftertaste, and I
make it with a little bit ofmaple in there, a little bit of
chocolate sauce, um, some pecanpraline, and we actually toast
um you know our our pecans inthere with brown sugar and
(12:22):
whiskey.
Oh, and so you know, it bringsout the flavor of those pecans,
and we actually cook the pecansfor so long that they turn
almost translucent, like awhitish color, and all of the
flavors cooked out of them.
It's cool.
SPEAKER_00 (12:34):
Yeah, that sounds that sounds really I just wanna
like I feel like I I again andand I said this last time as
well.
Like I feel like going to awhenever you're tasting, it's
just a fun experience.
You know, I mean I mean I don'tknow a lot about you know, like
I don't do bartending.
I'm not a bartender, obviously,so I don't know what goes on
behind you know the I just drinkthe drinks, you know.
(12:55):
I'm not sure for sure.
SPEAKER_01 (12:56):
Yeah, yeah, yeah, for sure.
You know, that's the fun part,right?
SPEAKER_00 (12:58):
Is getting to drink the drinks.
Yeah, like I just I just get todrink them and enjoy them.
But I mean I mean it sounds likeyou guys put a lot of thought
and a lot of work into everysingle drink that you guys make.
Yeah.
Which is so cool.
And and you know, us the drunkpeople, you know, we just go
grab them.
We don't even appreciate youguys sometimes.
We you know, sometimes, youknow, we're uh and which brings
(13:19):
up my next question also likeyou know, like how do you deal
with people at at weddings whenyou know people keep people want
to keep drinking, and sometimesyou have a line and you see that
drunk person that getsfrustrated and starts like
yelling and getting dramatic.
And oh yeah, have you had anyany situations like that?
SPEAKER_01 (13:34):
Oh boy, have I?
Oh yeah.
We uh I you know I've had anevent to where uh you know when
you're at a contracted event,especially a wedding, um, to
where the T ABC um licensecompany is on the premise for
the contracted event, you cannotself-serve.
Um so uh flasks, bring inbottles of your own.
You can't serve it to yourself.
(13:56):
If you bring it to us behind thebar, we'd gladly serve it to you
and you can collect it when youleave, right?
But um, you know, there was oneI you know I had caught him
drinking.
Um, you know, he had his ownbottles.
I told him, hey, you can't dothat.
And he wasn't he wasn't happyabout giving them to me, but he
did.
And they were actually stayingon location there, and about 20
minutes before the weddingended, I told him, I said, Hey
(14:17):
man, I I think that like youneed to slow down.
Like the alcohol's going back tothe house in about 20 minutes,
like y'all are all stayingthere.
But I just like I kind of needyou to slow down a little bit,
you know, maybe drink somewater.
And he tells me, Are you cuttingme off?
And I said, Yes, sir.
I said, I I have to.
I said, It's my job and it's thelaw.
Like, I'm really sorry.
And he turned around, and thennext thing I know, he backhands
(14:41):
everything off the bar and hestarts reaching for me trying to
fight me for cutting him off.
And I'm like, What what are youdoing, man?
Like, I kept trying to tell him,please, like, please, you're the
only one in this situationthat's like going to jail,
that's gonna get in trouble.
Like, please, like, this is notgood.
Please stop.
Well, the cop shows up, hestarts swinging on the cop, the
(15:01):
cop pulls his taser out on thisguy, and then this ginormous
wedding guest came out andabsolutely handled this man and
threw him.
Like, through him.
SPEAKER_00 (15:10):
So, who was this person?
SPEAKER_01 (15:11):
Was this like part of the wedding party or he um to
my understanding, he was thebride's brother.
SPEAKER_00 (15:19):
It's always like the closest to the couple that
create drama.
SPEAKER_01 (15:22):
Yeah, and I hate that.
You know, it that's terrible.
And two, you know, um I justdon't know if he was there for
the right reasons, you know.
Um, and so I get it, everyonewants to have a good time.
Trust me.
I see it all the time, and wegive plenty of a good time, but
when it's time to to make suresomeone is safe, you know, I
didn't get into this business tomake anyone hurt, you know, at
(15:42):
all.
Um we take safety veryseriously.
It's almost probably the mostthe utmost of concern to us.
But um, you know, I will say thebigger the gentleman, the easier
it is to cut them off.
SPEAKER_00 (15:54):
Yeah.
SPEAKER_01 (15:55):
Oh, they're awesome.
Yeah, I tell them, hey, like uh,you know, we have a really
smooth way of kind of cuttingpeople off or slowing them down.
Is once we start seeing that,okay, they're like getting
there, you know, um, we'll givethem the drink that they they
like and we'll tell them, Hey,can you please have a water for
us by the time you come back tothe bar?
Um and depending upon how theyreact, it puts the ball in their
(16:15):
court of like, you know, theycould either tell me in a really
rude way, I'm not doing that.
Yeah.
Or they could say, Yeah, yes,sir, that sounds great, you
know, and then as long asthey're willing to work with me
and they don't progress anymore,yeah, let them keep drinking,
you know, as long as they're notprogressing um into more
intoxication, right?
But um Yeah, you know, we we'vehad a couple people just really
(16:38):
uh, you know, there was this oneguy, he was really big, really
loud, and I was actually alittle nervous to cut this guy
off.
And I told the police officersthere, I said, Hey, this guy's
coming up, I'm about to cut himoff.
Can you please step forward andmake a little bit of a presence?
And he starts ordering all thesedrinks, and I said, Hey man,
like I gotta stop you.
Um I I'm gonna I can't serve youanymore.
Like, I don't think it's safe toserve you.
(16:59):
And I was kind of dancing aroundit, right?
Because I was like, this man isgiant.
I mean, he is like, I waslooking straight up at this guy,
and he was right in my face,type of thing.
And so I was like, Man, I'm I'msorry, you know, we can't serve
you anymore.
And he goes, Can I ask yousomething?
I said, Yeah.
He I said he said, Do you youreally think I'm intoxicated?
Do I look drunk?
And I said, Yes, sir, you do.
(17:19):
Like, I'm sorry.
And he goes, You know what?
Thanks for keeping me safe anddoing your job.
Bam, you tip me a hundred bucks.
Nice.
It was the coolest thing.
SPEAKER_00 (17:27):
That's a nice, responsible person, right there.
SPEAKER_01 (17:29):
It was great.
But that's a diamond in therough, let me tell you.
I mean, there's one in everycrowd.
Um the hardest ones to cut offis father of the bride.
Yep.
Um man, it's rough.
SPEAKER_00 (17:41):
You know, it's it's always, again, you know, going
back to what I said earlier,like it's always the closest to
to the couple.
And the reason the way I see it,it's because I mean, at least we
get it all the time in the photobooth.
You know, like you said, likethe father of the bride, or the
mother of the bride, or like thebrother or whatever, they always
throw the card of like we'repaying for this.
(18:03):
So I'm entitled to this and thatand that and blah blah blah.
Oh yeah.
Like we always get that in thephoto booth where like, you
know, the the they're already uhdrunk, and they're like, I'm
skipping the line because I payfor this shit.
I pay for your photo booth, Ipay for blah blah.
And I'm like, sure, go rightahead.
Like, I'm not gonna antagonizethem.
Like, I'm just gonna say, like,sure, go ahead.
He's like, I blah blah blah.
But they always pull that card.
(18:25):
Yeah.
So I feel like with thedrinking, it's probably the same
way.
They feel like, oh, we're theones that paid for this alcohol.
Of course I'm gonna drink untilI pass out.
SPEAKER_01 (18:32):
Oh yeah.
It's crazy.
Oh yeah, and you know, I Ialways make a joke, and I say
that if you want to see a grownman turn into a child, cut him
off from drinking, and 90% ofthe time it's not received well.
Yeah, you know.
But we always make we always doit in a really quiet way, in a
really subtle way to where it'snot embarrassing for them unless
(18:54):
they make a scene.
Or um, my biggest thing is Idon't want the bride and groom
to know of any type of drama atall related to the bar, you
know.
So like that's just somethingthat we have to do, you know,
and they don't need to lose anyfocus of their day knowing that
somebody got cut off, you know.
So um we do have a three-striketype of policy in our contract
saying, like, hey, um if abartender is made to feel um
(19:19):
unsafe, com absolutely likedisrespected, like crazy, you
know, because you can imagineum, you know, how that they
would feel that way, or likethey they felt like they were
being pushed to do somethingthat they weren't supposed to,
right?
Um they they do, you know, it'sin our contract, they do have
the right to say, hey, like tothat guest, hey, please don't
(19:39):
come back to the bar.
Um, you know, this is why, um,you know, you're done, type of
thing.
And um the strike number two isif that person does it again and
does not listen the first timefrom being cut off, then we loop
in um bride and groom, uh venueuh representative if they're on
site, security, and acoordinator if they have them.
And say and tell them, hey, thisis the person that's doing this,
(20:01):
um, this is what they're doing.
We have asked them to stop andthey won't.
If they do it again, then we doreserve the right to pack up and
go because we can't do that.
You know, we can't we can't feellike we're unsafe walking to our
vehicle in the parking lot, youknow, stuff like that.
And so um in no way should itbe, you know, anyone having to
ask the security, hey, can youstick around and walk me to my
(20:23):
car like I don't feel safe?
That's not very cool.
Yeah, yeah.
SPEAKER_00 (20:27):
In any situation, I mean that's just uncomfortable.
SPEAKER_01 (20:29):
Yeah, and there's one in a million, you know, it
happens.
It's just one of those thingsthat happens every once in a
while, you know, but we haveways to, you know, mitigate
that.
We've seen it all, man.
I promise you.
SPEAKER_00 (20:40):
I mean, I can't just imagine.
I mean, you guys have a reallytough, you know, job, you know,
like controlling the crowd in away and and making sure that you
know, you know, and thateverybody's safe to a certain
point.
SPEAKER_01 (20:52):
And so I will say, and not to cut you off, but the
most terrifying services to me,right, are the ones to where
it's our basic package, right?
So we don't bring any of themixers, any water, anything.
And we show up, and when peoplethink about stocking their own
bar, right, um, they only thinkof alcohol.
They don't think about water,they don't think about anything
(21:13):
other than what is needed fortheir bar menu.
Um and also just beer and wineweddings are the ones to where
people get the most intoxicatedbecause you can't water down a
beer.
SPEAKER_00 (21:24):
Yeah.
SPEAKER_01 (21:25):
You can't uh pull back on somebody's pour into a
drink.
You know, we have different waysof making feel making people
feel like they're having areally good time and they're not
having as good of a time as theythink they are, you know.
Yeah.
Pulling back on pores, uhputting your thumb over the
breather of the pore spout towhere um there's some guests
that will count with you whenyou're putting in their drink to
(21:46):
make sure that they get enough,like they're paying for it or
something.
SPEAKER_00 (21:49):
It's so funny, like it's so it's so funny to me, you
know, that like all the I meannot necessarily funny, but it's
so crazy to all the stuff thatyou guys go through, like you
know, with with peep withintoxicated people.
I mean, uh you know, I respectyou guys and I really appreciate
everything that you guys do, youknow, to keep everyone safe at
weddings.
(22:09):
Yeah, it's uh it's it'sincredible what you do.
But um getting back to to to thebrunch and the dinner um
wedding, because we're alreadyrunning out of time.
I mean, how did it's been 22minutes already?
Crazy.
I know, yeah.
So, okay, give me, let's say,your favorite two um brunch
(22:30):
drinks.
Like, what are your top like twofavorite drinks?
SPEAKER_01 (22:33):
Uh screwdriver and customizable screwdriver,
customizable screwdriver, andcustomizable mimosa bar.
That's so cool.
It's so much fun.
It makes guests feel like theyhave a say-so and that they have
options, right?
And so that that truly that's away for the client to provide as
little as possible, but maximizethe offerings to the guests is
(22:53):
things like that.
You know, thing like a you know,pineapple mimosas, grapefruit
mimosa, strawberry mimosa, allthat stuff, right?
That's super fun.
Um, you know, but they're nothaving to provide any more
alcohol, it's all the same, it'sjust different garnishes,
different flavors, stuff likethat.
SPEAKER_00 (23:08):
With a screwdriver, I'm not, I don't think I've ever
had a screwdriver.
Like what would what is that?
Vaco orange juice is like abasic screwdriver.
Well, then I never had that.
SPEAKER_01 (23:16):
I just didn't know it was a screwdriver.
Yeah, for sure.
But um, you know, I if if I haveone of those drinks, I you know,
I like to put some pineapple init.
Something like that.
SPEAKER_00 (23:25):
Okay, cool.
And then what about your eveningdrinks?
Do you two uh top two?
SPEAKER_01 (23:29):
Man, my top two is either it's so hard, Drake,
because we have a lot of reallygood ones, and it's hard because
I don't really drink liquorunless I'm on vacation.
I usually just drink beer athome, but if I had to pick for
my wedding, um I would saymargarita spicy margarita in
probably the honeymooner orsmoked old fashion.
Um depending upon you know thetype of year or the time of
(23:52):
year.
Yeah.
Um, but yeah, they're reallyfun.
The smoked old fashioned it itpeople call it the science
experiment.
It's a lot of fun.
Okay.
We make a uh a homemade sugarwafer that goes into it that we
muddle down with the orange peeland the bitters, and it's it's a
lot of fun.
Yeah.
SPEAKER_00 (24:05):
I it everything sounds so good.
I guess I'm just like reallythirsty right now because I've
been talking so much.
It's so funny, yeah.
But hey, do you um on yourwebsite can people go and look
at the different drinks that youmake, or is that more on like a
one-on-one consultation?
Yeah.
How do people how can they findout what you what you're good at
(24:27):
at you know when it comes to thedifferent drinks that you make?
SPEAKER_01 (24:30):
So the best way to kind of see what our most
popular cocktails are um andreally good um photos of them
and good content of them wouldbe on our Instagram.
Okay.
Um, we are starting to introduceblog posts to the website.
Uh, so blog posts, I'm surethat's something that we're
gonna cover, right?
Um, but two, we don't want togive away too much of the fruit
(24:50):
before, you know, before, youknow, somebody comes in and is
like, hey, you know, I know forsure I want to use y'all.
I know that let's book a tastingso that when they come to the
tasting and there's eight totwelve, you know, eight to ten
different options in front ofthem, they're like, wow.
SPEAKER_00 (25:03):
That's a surprise.
SPEAKER_01 (25:04):
Yeah.
That's like it's so cool, youknow.
SPEAKER_00 (25:06):
It's just give them a peek on on your Instagram
account just so they can seewhat they're you know, what to
expect, and then they come andactually taste the good stuff.
SPEAKER_01 (25:13):
Yeah, for sure.
Or if you catch us at a cashbar, yeah, um, you can try some
of our stuff there, you know,and so it's it's always fun.
Sometimes it's too much fun.
SPEAKER_00 (25:22):
Oh, yeah.
I mean, fun is always good, andthat's what we like to have here
at the Tipsy Gas.
So Kobe, it's been it's beengreat.
It's been so much fun with tohave you.
This is your second time around.
Yeah.
So thank you so much.
Can you please remind us yourInstagram handle?
SPEAKER_01 (25:35):
Yes, my Instagram handle is Southern Standard Bar.
Um, that'll be Facebook, that'llbe Instagram.
Uh, we put a lot more focus intoour Instagram than our Facebook,
but you know, of course we dopost on there as well.
SPEAKER_00 (25:46):
Awesome.
Thank you so much, Kobe.
So to our listeners out there,there you have it.
If you uh if you're having abrunch wedding, uh great
recommendations like he gave us.
Yeah.
If you're having a day, ofcourse, an evening uh wedding,
great recommendations.
Honestly, I don't know what Iwould prefer.
I I don't know, honestly.
Like it it's it's a tough onebecause I I like day events.
(26:08):
Yeah.
I look, like you said, we getout early.
Yeah.
And and then, you know, eveningevents, you know, sometimes we
leave the venue like at 2 a.m.
So it's crazy.
So uh I I don't even know what Iwould prefer.
But, anyways, guys, thank you somuch for tuning in today.
Thank you, Kobe, again.
Uh, thank you.
And uh guys, make sure you tellyour engage VFFs to listen to
the podcast.
I mean, every week it's uh somuch fun with a different
(26:29):
vendor, all local vendors.
So if you have a favorite vendorthat hasn't been on the podcast,
send us a DM, send us an email,and we'll make sure to reach out
to them and possibly have themhere next week or the next one,
or the next one.
It's every Tuesday.
All right, Kobe.
Thank you.
Thank you guys, until next time.
Thanks for listening to the Tipsto Get podcast.
If you know someone who couldbenefit from these tips, spread
(26:52):
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 MVP PhotoVooth, the number
one Photo Booth rental companyin San Antonio, Austin, and
Central Texas.
Welcome to the Fifth Together Podcast.
I am your host, Marco Buenostro,and every week I'm here with the
top industry experts, amazingclients, and all my vendor BFFs
to bring you the best tips,advice, and just the
behind-the-scenes stories tomake wedding and event planning
a break.
So grab your favorite drink andlet's get this party started.
(00:26):
Hey guys, welcome back to theTips to Guest.
I am Marco, your host, and todaywe are going to be talking about
delicious stuff.
And you already know him.
We are welcoming back, Kobe.
Yes.
SPEAKER_01 (00:42):
What is going on, man?
Uh nothing much, man.
Just living the dream, as theysay, right?
SPEAKER_00 (00:48):
I am happy to have you back.
Last time we had you, we had agreat time.
And there was so much to talkabout that we ran out of time.
Yes, we do.
So um tell our listeners who youare, really quick, who, what
company you own, and we'll justjump right into it.
SPEAKER_01 (01:02):
Perfect.
Yeah.
My name is Kobe Morris.
I'm the owner of SouthernStandard Elevated Bar Services.
Uh we are located in NewBronfels, Texas, but we travel
anywhere within the state.
Uh we tend to do a lot of youknow events in San Antonio,
Austin, Hill Country area,Sagine area.
Um, but as long as we got fourwheels, we're rolling to you.
SPEAKER_00 (01:20):
I like that.
Uh that's the way I do it too.
Like if I if I can drive to likewe we just had a wedding.
It was like six hours away fromhere from San Antonio.
And I was like, ah, six hours.
It's pushing it a little bit,but they really wanted us.
Like they they've been followingus on social media for a long
time.
And when they finally, you know,pick the location of the
wedding, they're like, we gottacall Marco and see if he's
(01:41):
available and willing to drive,you know, to you know, six hours
away.
Yeah.
And then when they reached out,I was like, girl, if you wanna
take me wherever I mean, I'vegone to Mexico wedding.
So like wherever they want totake me, I'm willing to go.
I mean, I love traveling.
And this wedding was literallyin the middle of the desert,
right close to Big Bend.
(02:01):
So we did the whole like hikingthing.
You we went a day before.
So we went hiking, we you know,took the dogs out there, and
then of course, you know, theday of the wedding, we we
worked, but then we made it likeinto like a little weekend
getaway.
Yeah.
So that was pretty cool.
So yeah, I like that you thatyou're uh, you know, mobile uh
mobile services, you go wherewherever they want you to.
SPEAKER_01 (02:20):
Wherever they want we've been to Laredo, Dallas,
um, kind of all over, man.
I wish we got an inquiry for anout-of-state wedding, but our
licensing only allows us tooperate in the state.
I would absolutely love it.
And I was willing to get anout-of-state permit to go, you
know, bartend for them, but Itold them honestly, for what you
would be paying for travel andyou know, everything else, and
(02:41):
versus our normal services andwhat we provide and do, I just
don't feel like you'd be gettingthe value that you should.
That it might be it might bebetter to look for somebody
local.
So local.
It was a compliment.
I like that.
SPEAKER_00 (02:51):
Yeah, it just feels good, right?
SPEAKER_01 (02:53):
It did feel good, but at the same time, I you
know, I I I'd never got intothis business, you know, just
for myself.
I want to get into it for youknow to help others out.
Um you know, my wife and I gotmarried in 2017, so um, you
know, we got to see all thethings that we really liked and
the things that we really didn'tlike so much at all.
Did you have a big wedding?
Yes, we had a ginormous wedding,it felt like it was uh three it
(03:13):
was right over 350 people.
Dang um we had it at LostMission and I love Lost Mission,
yeah.
It was beautiful, it was fun,and it was uh Man, this is
probably the best day of mylife.
SPEAKER_00 (03:23):
So of course, and this was obviously before you
started your bartendingbusiness.
Yes.
So, how was your experience withthe bartending company that you
used for your wedding?
To be completely honest withyou, I have no idea.
SPEAKER_01 (03:34):
Oh my god.
I didn't I didn't drink thenight of my wedding.
Okay.
Just a personal decision.
SPEAKER_00 (03:40):
I like that.
You know, that's that's a reallygreat point that we can you know
definitely talk about it rightnow.
Because I I've always said it,you know, like having as the
couple, yeah, I feel like youshould not do overdo it because
you want to remember the night.
For sure.
You obviously want to look yourbest, and if you start drinking,
because a lot of the times theystart drinking really early in
(04:01):
the day.
For sure.
And then by the time they getyou know their their makeup done
and like the actual photos, theylook drunk.
SPEAKER_01 (04:08):
For sure, yeah.
And it you know, it's again, youknow, it's the holy matrimony,
so it's really important to beyour genuine self.
And I, you know, I just did itout of respect for my wife.
SPEAKER_00 (04:17):
Okay, I like that.
SPEAKER_01 (04:18):
You know, my uh, and this might be oversharing, but
my wife, she waited formarriage, so I wanted to be a
genuine person.
I didn't want to be, you know,drunk or drinking and be under
the influence of anything, youknow, other than just my
feelings that day.
You know, that was it.
SPEAKER_00 (04:32):
I like it.
It sounds like you are like agreat person, just in general,
man.
Well, thank you.
I appreciate it.
I like that.
See, here's a tipsy guest uh protip, or tipsy whatever you call
it want to call it.
You know, hire somebody that isa good person, hire somebody
that cares about what they do,and somebody that's really gonna
(04:56):
take care of you on your bigday.
I mean, like you said, thewedding day is a very important
day for for for the couple.
For sure.
So it's always good to to lookat at vendors, yeah, you know,
and not just see what they do asa facade.
Like, yeah, really look intothem, you know, like like get
person I mean, not obviouslylike super personal, but like,
you know, try to get to knowthem and see if they're actually
(05:18):
a good fit for them.
Yeah.
Because I've heard horrorstories where you know you they
hired someone and then theydidn't really know the company
or the person that they hired,and then later on, throughout
the process of the weddingplanning, it just became a
nightmare.
SPEAKER_01 (05:31):
Oh yeah.
So for sure.
And you know, it's to me, it'sit's don't look so of course,
you know, um, make sure youstick within your budget, you
know, don't overextend yourself.
Um, but don't just look at theprice sheets that are being sent
to you by all of your vendors.
Kind of look into them to see ifthey match the vibe for your
wedding.
Uh see if they fit theaesthetics, see if their
(05:52):
personality is something thatyou want to have as part of your
day and it be a memorable partof your day, you know.
Um, you know, with our barservice, we didn't we didn't
pick our bar service, it wasin-house through them.
And um, you know, I'm sure theydid a great job.
No one no one said anything, youknow.
No complaints.
No complaints, you know.
SPEAKER_00 (06:09):
All of my But I'm sure you would have heard
complaints.
I mean, it's the it's thealcohol stuff.
People want to people want tomake sure that they are drinking
good stuff.
SPEAKER_01 (06:16):
Oh, yeah, for sure.
For sure, you know, and so butyeah, I you know, to be
completely honest, I I couldn'ttell you how our bar service
did.
SPEAKER_00 (06:23):
All right, all right.
I mean, I I do a lot of eventsout there at Lost Mission, and
honestly, I've never had anyissues.
It's a beautiful venue.
The staff is incredible.
I love working with them.
Yeah, it's uh, you know, for ourlisteners out there, if you are
looking for a you know, for ahill country wedding, you know,
like something look if you'renot familiar with Lost Mission,
look it up.
It is a stunning, stunning uhvenue.
(06:46):
I love that place.
SPEAKER_01 (06:46):
You know, yeah.
My wife and I, uh, you know, Iwish I could relive the day over
and over again.
It was an amazing day.
It was it was awesome.
SPEAKER_00 (06:53):
Awesome, good to hear, good to hear.
All right, Kobe.
So let's jump into the topictoday, yeah, which is the
difference between day drinkingversus uh you know, versus night
drinking.
Because we do a lot of brunchweddings, yeah, and I'm sure you
you do as well.
Yes.
So I guess walk me through thedifference of and also give us
(07:14):
some recommendations, you know,for our listeners out there.
Yeah.
Um, you know, the difference ofof the day drinking, the night
drinking, like mayberecommendations from signature
drinks for for both.
And also, um, you know, ifthere's anything specific that
you love for each, you know, fornight and day, throw it out
there.
We want to hear it all.
SPEAKER_01 (07:32):
Yeah, so uh, you know, for brunch weddings, of
course, you're gonna want to hitmimosas, you're gonna want to do
screwdrivers, you're gonna wantto do really refreshing
cocktails.
Also, you have to think of itseasonally as well.
Um, most of your brunch weddingsare are gonna be in the spring
to fall to summertime to whereit's a little bit warmer, so you
get those refreshing cocktails.
Um, you know, when it's whenit's colder outside, you're
(07:55):
gonna want to go for more ofsipping drinks, things that
might be a little bit heavier, alittle bit sweeter, um, things
that you aren't looking for somuch um, you know, refreshing
value in, you know.
But as far as um, you know, fora good brunch like spring,
summer, fall time wedding, youknow, because in Texas we have
like two weeks of cold, andthat's yeah, you know.
(08:16):
Uh and we never know which weeksthose are.
They could be in December orFebruary, we just don't know.
But um, you know, I think it'sreally cool to make like a uh,
you know, like a flavored, likea crafty type of paloma, um, a
ranch water bar.
So we did a ranch water bar fora bride that ranch water was her
thing, that's all she drank, andpeople like knew it.
(08:37):
All of her friends knew thatranch water was always her
go-to.
So we did a flavored ranch waterbar for her signature.
So we did um lemon ranch water,lime ranch water, just original.
We also did a watermelon, apineapple, and a strawberry.
Oh man.
It was a hit.
People loved the refreshing.
People loved it, you know?
And so um, I can't wait to get asunrise wedding, hopefully, one
(09:01):
day.
That would be so cool.
I would definitely get there atthree o'clock in the morning to
start setting up.
SPEAKER_00 (09:05):
You know what?
I've never even thought aboutthat.
SPEAKER_01 (09:07):
You know, because I think that it would be really
cool to give somebody a bloodyMary and then set aside all the
garnishes to where they couldpick what went into it.
That would be cool.
Um I think that that would begeared towards more of an
intimate wedding, yeah.
Maybe 75 or less, maybe.
Um, because I could see at thethe garnish bar, you know, a
line kind of forming, you know.
SPEAKER_00 (09:28):
That is so interesting.
I never, never, never thought ofsomething like that.
SPEAKER_01 (09:32):
Oh yeah.
I think, you know, that would beso cool.
I think I would have a greattime.
Um, you know, it would be reallyweird getting off of work at
like noon.
Yeah, you know, because um withthe bar service, you're one of
the first ones there and thelast ones to leave.
I can promise you we're one ofthe last ones to leave at every
single event, just because we'recleaning so hard and everything
else.
But um, you know, as far asnighttime wedding goes, um we
(09:56):
that's majority of what we do,right?
Um our most common timeline ofserving is you know 5 to 10, 5
to 11, uh 4 30 to 10 30, thingslike that, right?
And so again, it's seasonal.
Um when it's hot outside, youknow, you're June, July, August,
September, October, you're notgonna really I don't think it's
(10:16):
best to serve your guests asmoked old fashioned, you know,
because they're looking forthings that they're really hot.
They've been dancing, it'shumid, they're sweaty, they want
things that are refreshing.
So a blackberry, um, like ablackberry Moscow mule or a
blueberry Moscow mule, or maybeeven um we have a spiked
strawberry cranberry lemonade.
So refreshing.
(10:37):
Wow.
Um, that one's really good.
Uh the margaritas, of course,are always a hit.
Um but the sippers you mightwant to stay away from, you
know, during the warmer monthsof the year.
But you know, hey, if it'sDecember, January, February, and
smoked old fashion is your jam,go for it.
You know, because those gueststhey're not gonna be drinking as
(11:00):
fast anyways.
You know, I will say the pecanespresso martini is a hit all
year round.
All the time.
Yeah, all the time.
When we uh set up uh for eventsto sell, you know, to the
public, or we're doing a cashbar for you know some type of
corporate event, our espressomartini almost always triples in
sales, everything else.
So it's awesome.
People love them, man.
(11:21):
It's a labor of love, but I'mproud of that syrup that I make
for it.
SPEAKER_00 (11:24):
Nice.
I that's that's awesome.
I love I love mart.
I mean, I love espressomartinis.
I love Gotta Hills are some ofmy favorite drinks too.
Like I love coffee just ingeneral.
SPEAKER_01 (11:33):
Oh, yeah, big time coffee drinker.
SPEAKER_00 (11:34):
So yeah, it's it's it's so good to hear that.
That it's one of the yourpopular items.
SPEAKER_01 (11:39):
Oh yeah, big time, you know, and so um our idea
behind our kind of like crafthomemade type of espresso
martini was I've never had onethat I really enjoyed.
You know, they're all likereally coffee forward and then
really burn your throat, almostlike you took a shot.
Um, or they're super sweet andlike milky, you know, and it
doesn't really feel like it it'slike you're drinking a mudslide
(12:01):
or something, you know.
Um so with ours, I I tried tofind a way that you still had
the sweet, but it had some typeof substance.
You know, it was coffee forward,but the pecan aftertaste, and I
make it with a little bit ofmaple in there, a little bit of
chocolate sauce, um, some pecanpraline, and we actually toast
um you know our our pecans inthere with brown sugar and
(12:22):
whiskey.
Oh, and so you know, it bringsout the flavor of those pecans,
and we actually cook the pecansfor so long that they turn
almost translucent, like awhitish color, and all of the
flavors cooked out of them.
It's cool.
SPEAKER_00 (12:34):
Yeah, that sounds that sounds really I just wanna
like I feel like I I again andand I said this last time as
well.
Like I feel like going to awhenever you're tasting, it's
just a fun experience.
You know, I mean I mean I don'tknow a lot about you know, like
I don't do bartending.
I'm not a bartender, obviously,so I don't know what goes on
behind you know the I just drinkthe drinks, you know.
(12:55):
I'm not sure for sure.
SPEAKER_01 (12:56):
Yeah, yeah, yeah, for sure.
You know, that's the fun part,right?
SPEAKER_00 (12:58):
Is getting to drink the drinks.
Yeah, like I just I just get todrink them and enjoy them.
But I mean I mean it sounds likeyou guys put a lot of thought
and a lot of work into everysingle drink that you guys make.
Yeah.
Which is so cool.
And and you know, us the drunkpeople, you know, we just go
grab them.
We don't even appreciate youguys sometimes.
We you know, sometimes, youknow, we're uh and which brings
(13:19):
up my next question also likeyou know, like how do you deal
with people at at weddings whenyou know people keep people want
to keep drinking, and sometimesyou have a line and you see that
drunk person that getsfrustrated and starts like
yelling and getting dramatic.
And oh yeah, have you had anyany situations like that?
SPEAKER_01 (13:34):
Oh boy, have I?
Oh yeah.
We uh I you know I've had anevent to where uh you know when
you're at a contracted event,especially a wedding, um, to
where the T ABC um licensecompany is on the premise for
the contracted event, you cannotself-serve.
Um so uh flasks, bring inbottles of your own.
You can't serve it to yourself.
(13:56):
If you bring it to us behind thebar, we'd gladly serve it to you
and you can collect it when youleave, right?
But um, you know, there was oneI you know I had caught him
drinking.
Um, you know, he had his ownbottles.
I told him, hey, you can't dothat.
And he wasn't he wasn't happyabout giving them to me, but he
did.
And they were actually stayingon location there, and about 20
minutes before the weddingended, I told him, I said, Hey
(14:17):
man, I I think that like youneed to slow down.
Like the alcohol's going back tothe house in about 20 minutes,
like y'all are all stayingthere.
But I just like I kind of needyou to slow down a little bit,
you know, maybe drink somewater.
And he tells me, Are you cuttingme off?
And I said, Yes, sir.
I said, I I have to.
I said, It's my job and it's thelaw.
Like, I'm really sorry.
And he turned around, and thennext thing I know, he backhands
(14:41):
everything off the bar and hestarts reaching for me trying to
fight me for cutting him off.
And I'm like, What what are youdoing, man?
Like, I kept trying to tell him,please, like, please, you're the
only one in this situationthat's like going to jail,
that's gonna get in trouble.
Like, please, like, this is notgood.
Please stop.
Well, the cop shows up, hestarts swinging on the cop, the
(15:01):
cop pulls his taser out on thisguy, and then this ginormous
wedding guest came out andabsolutely handled this man and
threw him.
Like, through him.
SPEAKER_00 (15:10):
So, who was this person?
SPEAKER_01 (15:11):
Was this like part of the wedding party or he um to
my understanding, he was thebride's brother.
SPEAKER_00 (15:19):
It's always like the closest to the couple that
create drama.
SPEAKER_01 (15:22):
Yeah, and I hate that.
You know, it that's terrible.
And two, you know, um I justdon't know if he was there for
the right reasons, you know.
Um, and so I get it, everyonewants to have a good time.
Trust me.
I see it all the time, and wegive plenty of a good time, but
when it's time to to make suresomeone is safe, you know, I
didn't get into this business tomake anyone hurt, you know, at
(15:42):
all.
Um we take safety veryseriously.
It's almost probably the mostthe utmost of concern to us.
But um, you know, I will say thebigger the gentleman, the easier
it is to cut them off.
SPEAKER_00 (15:54):
Yeah.
SPEAKER_01 (15:55):
Oh, they're awesome.
Yeah, I tell them, hey, like uh,you know, we have a really
smooth way of kind of cuttingpeople off or slowing them down.
Is once we start seeing that,okay, they're like getting
there, you know, um, we'll givethem the drink that they they
like and we'll tell them, Hey,can you please have a water for
us by the time you come back tothe bar?
Um and depending upon how theyreact, it puts the ball in their
(16:15):
court of like, you know, theycould either tell me in a really
rude way, I'm not doing that.
Yeah.
Or they could say, Yeah, yes,sir, that sounds great, you
know, and then as long asthey're willing to work with me
and they don't progress anymore,yeah, let them keep drinking,
you know, as long as they're notprogressing um into more
intoxication, right?
But um Yeah, you know, we we'vehad a couple people just really
(16:38):
uh, you know, there was this oneguy, he was really big, really
loud, and I was actually alittle nervous to cut this guy
off.
And I told the police officersthere, I said, Hey, this guy's
coming up, I'm about to cut himoff.
Can you please step forward andmake a little bit of a presence?
And he starts ordering all thesedrinks, and I said, Hey man,
like I gotta stop you.
Um I I'm gonna I can't serve youanymore.
Like, I don't think it's safe toserve you.
(16:59):
And I was kind of dancing aroundit, right?
Because I was like, this man isgiant.
I mean, he is like, I waslooking straight up at this guy,
and he was right in my face,type of thing.
And so I was like, Man, I'm I'msorry, you know, we can't serve
you anymore.
And he goes, Can I ask yousomething?
I said, Yeah.
He I said he said, Do you youreally think I'm intoxicated?
Do I look drunk?
And I said, Yes, sir, you do.
(17:19):
Like, I'm sorry.
And he goes, You know what?
Thanks for keeping me safe anddoing your job.
Bam, you tip me a hundred bucks.
Nice.
It was the coolest thing.
SPEAKER_00 (17:27):
That's a nice, responsible person, right there.
SPEAKER_01 (17:29):
It was great.
But that's a diamond in therough, let me tell you.
I mean, there's one in everycrowd.
Um the hardest ones to cut offis father of the bride.
Yep.
Um man, it's rough.
SPEAKER_00 (17:41):
You know, it's it's always, again, you know, going
back to what I said earlier,like it's always the closest to
to the couple.
And the reason the way I see it,it's because I mean, at least we
get it all the time in the photobooth.
You know, like you said, likethe father of the bride, or the
mother of the bride, or like thebrother or whatever, they always
throw the card of like we'repaying for this.
(18:03):
So I'm entitled to this and thatand that and blah blah blah.
Oh yeah.
Like we always get that in thephoto booth where like, you
know, the the they're already uhdrunk, and they're like, I'm
skipping the line because I payfor this shit.
I pay for your photo booth, Ipay for blah blah.
And I'm like, sure, go rightahead.
Like, I'm not gonna antagonizethem.
Like, I'm just gonna say, like,sure, go ahead.
He's like, I blah blah blah.
But they always pull that card.
(18:25):
Yeah.
So I feel like with thedrinking, it's probably the same
way.
They feel like, oh, we're theones that paid for this alcohol.
Of course I'm gonna drink untilI pass out.
SPEAKER_01 (18:32):
Oh yeah.
It's crazy.
Oh yeah, and you know, I Ialways make a joke, and I say
that if you want to see a grownman turn into a child, cut him
off from drinking, and 90% ofthe time it's not received well.
Yeah, you know.
But we always make we always doit in a really quiet way, in a
really subtle way to where it'snot embarrassing for them unless
(18:54):
they make a scene.
Or um, my biggest thing is Idon't want the bride and groom
to know of any type of drama atall related to the bar, you
know.
So like that's just somethingthat we have to do, you know,
and they don't need to lose anyfocus of their day knowing that
somebody got cut off, you know.
So um we do have a three-striketype of policy in our contract
saying, like, hey, um if abartender is made to feel um
(19:19):
unsafe, com absolutely likedisrespected, like crazy, you
know, because you can imagineum, you know, how that they
would feel that way, or likethey they felt like they were
being pushed to do somethingthat they weren't supposed to,
right?
Um they they do, you know, it'sin our contract, they do have
the right to say, hey, like tothat guest, hey, please don't
(19:39):
come back to the bar.
Um, you know, this is why, um,you know, you're done, type of
thing.
And um the strike number two isif that person does it again and
does not listen the first timefrom being cut off, then we loop
in um bride and groom, uh venueuh representative if they're on
site, security, and acoordinator if they have them.
And say and tell them, hey, thisis the person that's doing this,
(20:01):
um, this is what they're doing.
We have asked them to stop andthey won't.
If they do it again, then we doreserve the right to pack up and
go because we can't do that.
You know, we can't we can't feellike we're unsafe walking to our
vehicle in the parking lot, youknow, stuff like that.
And so um in no way should itbe, you know, anyone having to
ask the security, hey, can youstick around and walk me to my
(20:23):
car like I don't feel safe?
That's not very cool.
Yeah, yeah.
SPEAKER_00 (20:27):
In any situation, I mean that's just uncomfortable.
SPEAKER_01 (20:29):
Yeah, and there's one in a million, you know, it
happens.
It's just one of those thingsthat happens every once in a
while, you know, but we haveways to, you know, mitigate
that.
We've seen it all, man.
I promise you.
SPEAKER_00 (20:40):
I mean, I can't just imagine.
I mean, you guys have a reallytough, you know, job, you know,
like controlling the crowd in away and and making sure that you
know, you know, and thateverybody's safe to a certain
point.
SPEAKER_01 (20:52):
And so I will say, and not to cut you off, but the
most terrifying services to me,right, are the ones to where
it's our basic package, right?
So we don't bring any of themixers, any water, anything.
And we show up, and when peoplethink about stocking their own
bar, right, um, they only thinkof alcohol.
They don't think about water,they don't think about anything
(21:13):
other than what is needed fortheir bar menu.
Um and also just beer and wineweddings are the ones to where
people get the most intoxicatedbecause you can't water down a
beer.
SPEAKER_00 (21:24):
Yeah.
SPEAKER_01 (21:25):
You can't uh pull back on somebody's pour into a
drink.
You know, we have different waysof making feel making people
feel like they're having areally good time and they're not
having as good of a time as theythink they are, you know.
Yeah.
Pulling back on pores, uhputting your thumb over the
breather of the pore spout towhere um there's some guests
that will count with you whenyou're putting in their drink to
(21:46):
make sure that they get enough,like they're paying for it or
something.
SPEAKER_00 (21:49):
It's so funny, like it's so it's so funny to me, you
know, that like all the I meannot necessarily funny, but it's
so crazy to all the stuff thatyou guys go through, like you
know, with with peep withintoxicated people.
I mean, uh you know, I respectyou guys and I really appreciate
everything that you guys do, youknow, to keep everyone safe at
weddings.
(22:09):
Yeah, it's uh it's it'sincredible what you do.
But um getting back to to to thebrunch and the dinner um
wedding, because we're alreadyrunning out of time.
I mean, how did it's been 22minutes already?
Crazy.
I know, yeah.
So, okay, give me, let's say,your favorite two um brunch
(22:30):
drinks.
Like, what are your top like twofavorite drinks?
SPEAKER_01 (22:33):
Uh screwdriver and customizable screwdriver,
customizable screwdriver, andcustomizable mimosa bar.
That's so cool.
It's so much fun.
It makes guests feel like theyhave a say-so and that they have
options, right?
And so that that truly that's away for the client to provide as
little as possible, but maximizethe offerings to the guests is
(22:53):
things like that.
You know, thing like a you know,pineapple mimosas, grapefruit
mimosa, strawberry mimosa, allthat stuff, right?
That's super fun.
Um, you know, but they're nothaving to provide any more
alcohol, it's all the same, it'sjust different garnishes,
different flavors, stuff likethat.
SPEAKER_00 (23:08):
With a screwdriver, I'm not, I don't think I've ever
had a screwdriver.
Like what would what is that?
Vaco orange juice is like abasic screwdriver.
Well, then I never had that.
SPEAKER_01 (23:16):
I just didn't know it was a screwdriver.
Yeah, for sure.
But um, you know, I if if I haveone of those drinks, I you know,
I like to put some pineapple init.
Something like that.
SPEAKER_00 (23:25):
Okay, cool.
And then what about your eveningdrinks?
Do you two uh top two?
SPEAKER_01 (23:29):
Man, my top two is either it's so hard, Drake,
because we have a lot of reallygood ones, and it's hard because
I don't really drink liquorunless I'm on vacation.
I usually just drink beer athome, but if I had to pick for
my wedding, um I would saymargarita spicy margarita in
probably the honeymooner orsmoked old fashion.
Um depending upon you know thetype of year or the time of
(23:52):
year.
Yeah.
Um, but yeah, they're reallyfun.
The smoked old fashioned it itpeople call it the science
experiment.
It's a lot of fun.
Okay.
We make a uh a homemade sugarwafer that goes into it that we
muddle down with the orange peeland the bitters, and it's it's a
lot of fun.
Yeah.
SPEAKER_00 (24:05):
I it everything sounds so good.
I guess I'm just like reallythirsty right now because I've
been talking so much.
It's so funny, yeah.
But hey, do you um on yourwebsite can people go and look
at the different drinks that youmake, or is that more on like a
one-on-one consultation?
Yeah.
How do people how can they findout what you what you're good at
(24:27):
at you know when it comes to thedifferent drinks that you make?
SPEAKER_01 (24:30):
So the best way to kind of see what our most
popular cocktails are um andreally good um photos of them
and good content of them wouldbe on our Instagram.
Okay.
Um, we are starting to introduceblog posts to the website.
Uh, so blog posts, I'm surethat's something that we're
gonna cover, right?
Um, but two, we don't want togive away too much of the fruit
(24:50):
before, you know, before, youknow, somebody comes in and is
like, hey, you know, I know forsure I want to use y'all.
I know that let's book a tastingso that when they come to the
tasting and there's eight totwelve, you know, eight to ten
different options in front ofthem, they're like, wow.
SPEAKER_00 (25:03):
That's a surprise.
SPEAKER_01 (25:04):
Yeah.
That's like it's so cool, youknow.
SPEAKER_00 (25:06):
It's just give them a peek on on your Instagram
account just so they can seewhat they're you know, what to
expect, and then they come andactually taste the good stuff.
SPEAKER_01 (25:13):
Yeah, for sure.
Or if you catch us at a cashbar, yeah, um, you can try some
of our stuff there, you know,and so it's it's always fun.
Sometimes it's too much fun.
SPEAKER_00 (25:22):
Oh, yeah.
I mean, fun is always good, andthat's what we like to have here
at the Tipsy Gas.
So Kobe, it's been it's beengreat.
It's been so much fun with tohave you.
This is your second time around.
Yeah.
So thank you so much.
Can you please remind us yourInstagram handle?
SPEAKER_01 (25:35):
Yes, my Instagram handle is Southern Standard Bar.
Um, that'll be Facebook, that'llbe Instagram.
Uh, we put a lot more focus intoour Instagram than our Facebook,
but you know, of course we dopost on there as well.
SPEAKER_00 (25:46):
Awesome.
Thank you so much, Kobe.
So to our listeners out there,there you have it.
If you uh if you're having abrunch wedding, uh great
recommendations like he gave us.
Yeah.
If you're having a day, ofcourse, an evening uh wedding,
great recommendations.
Honestly, I don't know what Iwould prefer.
I I don't know, honestly.
Like it it's it's a tough onebecause I I like day events.
(26:08):
Yeah.
I look, like you said, we getout early.
Yeah.
And and then, you know, eveningevents, you know, sometimes we
leave the venue like at 2 a.m.
So it's crazy.
So uh I I don't even know what Iwould prefer.
But, anyways, guys, thank you somuch for tuning in today.
Thank you, Kobe, again.
Uh, thank you.
And uh guys, make sure you tellyour engage VFFs to listen to
the podcast.
I mean, every week it's uh somuch fun with a different
(26:29):
vendor, all local vendors.
So if you have a favorite vendorthat hasn't been on the podcast,
send us a DM, send us an email,and we'll make sure to reach out
to them and possibly have themhere next week or the next one,
or the next one.
It's every Tuesday.
All right, Kobe.
Thank you.
Thank you guys, until next time.
Thanks for listening to the Tipsto Get podcast.
If you know someone who couldbenefit from these tips, spread
(26:52):
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 MVP PhotoVooth, the number
one Photo Booth rental companyin San Antonio, Austin, and
Central Texas.
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