August 23, 2018 • 16 mins
We chat with our favorite bartender "Z" about all things in the service industry.
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Speaker 1 (00:00):
There's nothing better than going to bed and your sheets
are your favorite part. A lot of people crawled into
bed and they love that mattress me. I love the
sheets I ordered from brooklyn and dot com, the winner
of best in online betting category on Good Housekeeping, and
these sheets are better than the ones I've had in
expensive hotels. Look, you can go out and buy sheets
for your bed that our top quality, but you're gonna
(00:22):
pay hundreds and hundreds and hundreds of dollars. My friends
Vicky and Rich started this company called brook Lynon. You
can find them at brook Lennon dot com. Their mission
was to bring five star hotel quality sheets to all
of US luxury sheets without paying luxury market prices. Their
small business approach makes it where they cut out the
middleman and we get the great sheets and we don't
(00:43):
have to spend our last penny doing so, different colors
and materials to choose from way till you sleep on them.
If you don't like them, send them back. They've got
a risk free sixty nights satisfaction guarantee and a lifetime
warranty on all their sheets and comforters. If you want
to get twenty dollars off and free shipping. Use the
promo code fifty when you order at brook Lennon dot com.
That's twenty dollars off and free shipping. Used the promo
(01:05):
code fifteen at brook Lennon dot com b R O
O KA l I N e n dot com promo
code fifteen. What would you talk about on your on
your podcast? Firm Elvis presents Minute Morning Show. So, I
(01:27):
don't know if you heard our morning show that we
did this morning. By the way, this is Thursday August.
We had a circus of a show. We had cocktails
with Uncle Johnny, and then we had by the way,
thank you Scary, and then we were telling uh dirty
jokes about hand jobs in front of nine year old girls.
(01:48):
Well they technically they weren't in the room. I don't know.
Today was a weird, weird day. It was fun, though.
I put money down that Uncle Johnny was going to
tell them Michael Jackson joke in front of the kids.
We don't want want to hear that. One kid, do
you want to hear a joke? By the way, this
could be our last podcast until after Labor Day. Just
keep that in mind as we get into the fifteen
(02:09):
minute Morning show podcast around the table. We have special
guests today. We have well Dave Brodie is not special special,
actually you are special. But also our favorite bartender from
Odeon Z is here. What's going on, guys, And I'm
glad you're here because we're going to talk about the
service industry. We're gonna talk about what it's like being
a bartender. And we're not bartender, so we may have questions,
(02:31):
so think about what we can ask. Our professional bartender.
Garrett is here, You're scary. There's Danielle, and there's a
straight name. Hello, straight name? All right, Well, welcome to
the showIn you've been on the show before Z once
or twice actually twice? Score and what's cool about Z?
(02:52):
At Odeon one of our favorite restaurants by far. It's
actually our living room because I'm there maybe every day,
your favorite. If you ever want to find me, come
to You do know exactly what he orders? Is he
order the same thing? We change it up a little bit.
Nate always orders the same same thing. But the best
thing on the money is we're gonna do. It's really
my office because you know, I have to share an
(03:13):
office here because everyone uses my office, including Nate. So
I'd really go to Odeon and just you know, make
my calls and text whatever. So, but the unique thing
about Z being a bartender at Odeon is she's the
breakfast bartender and lunch, which I can't believe people actually
go for breakfast to have a drink. I would absolutely
every single day. It blows my mind. You get the
(03:35):
same people every day. Sometimes I have a few early
morning regulars. So being the breakfast and lunch bartender, I
always heard that that is something that you don't want
to live up to in life and do the breakfast
and the lunch. Is that true misconception? I think she
has the best, the best shift at the best So
so it's not true that like the nighttime people make
(03:56):
more money because the tips are better. People getting drunk
and it's a whole different round not at the Odeon.
I mean, Okay, first, people dreaded breakfast chick. I think
it's brunch people hate doing. But anyway, go ahead, brunch
is the word brunchs okay, but go ahead and see.
Oh but um, I was gonna say at dinner time,
we definitely, uh, there are more patrons and they are
(04:17):
spending more money. But there's also three bartenders and during
the daytime there's just one bartender and everyone knows who
I am. So I do have a ton of regulars
than people who come in because they know that I'm
going to be there specifically, and just a ton of
traffic throughout the daytime. So no, I would not say
there's any pay cut, no splitting tips. Nope. Well, I mean,
you know, my bussers are very very important people, the runners,
(04:41):
that sort of thing. But that's all done for us.
We just you know, earn the money and go home
and get a check on Friday. There you go. But yeah, brunch,
I've heard brunch is just hell because I know that
we also have Walkers, which is another neighborhood, a place
where you go to a lot, and we usually do
our brunch drinking at Walkers, and I mean people bring
your kids in and strollers and they throw cheerios all
(05:02):
over the floor. No one wants to be there. No
one wants to be The people that are there don't
want to be there. Why is why is brunch such
a belligerent meal? Brunch don't want to be there, No
one wants to be there. I don't know, but brunch
is such a fun, festive gathering every week. Why is
brunch so so awful when it comes to the restaurant business?
Why do you hate us? Tell us? Why do you
(05:22):
hate us on on brunches? I don't think we hate you.
I think you hate everything. Okay, who do you? What
do you do when you come to brunch? You are
either curbing a hangover that you're about to have because
you're still drunk from last night's you're getting mimosas and
bloody marries or whatever. Or you're starting your weekend off
so you're having bloody Mary's or mimosas or whatever. Or
(05:43):
you're stuck with the kids for the weekend and you're
not the kind of person who really wants to be
at home with the kids because you've got nanny's all week.
But you show up on Saturday morning because you've got
nothing else to do but show up and have bloody
Marys and mimosies and whatever. And their parents bring their
kids in and get really don't know, but these are
neighborhood Tribeca people. They have strollers anyway, So we're learning
(06:05):
a lot brunch. They hate us on brunch? Okay, what else? Yes?
Straight made? No? I Actually, that is funny to me
that you hate the brunch crowd. I didn't even really
realize that until you brought it up that nobody really
likes being there. Kids there, you know, no one appreciates
being there. So I'm like, so, what why did you?
Why don't you just order in? It's like a weekly
(06:26):
baby shower. No one wants to go to a baby show.
I don't care how many people you wrap up in
toilet paper and call it a dipper. Showers are not fun.
All right, we have a real professional bartender with us,
So let's go around the room. Do you have questions
or thoughts or you want to just you want to
just lash out, I'm here for you. We'll start with Brody.
(06:47):
I used to work at Starbucks so and he's worked
at other customer service. Time managed a number of restaurants.
A couple of them had bars, and my best friend
and roommate was a bartender, and I was running the place.
And he was making twice to three times when I
was making as a bartender. Sounds like a good bard. Yeah,
Well I realized number one, he was making all his
money off the books, or most of it, which is
(07:08):
like you know, cash that's invaluable. And two, it's so
easy to steal money from the establishment because you get
cash right, you can or cannot ring it in. If
you choose not to, you throw it in a big
picture of tips and you don't ring it in, So
that's cash right in your pocket. You you buy back,
(07:28):
you do buy backs right. You give free drinks to
your regulars, and you give them like forty dollars worth
of drinks. They slip you twenty bucks that goes in
the tip jar. Or you give away free drinks, they
give you bigger tips. And so there's just Now are
you familiar with any of these things I'm talking about?
You would never, of course, but I mean from movies
and stuff. That's where the TV shows look like. So
(07:51):
you've never met a bartender. You know, you're hanging out
the bar, you meet someone as a bartender, and you've
never been aware of any of these things. We'll talk later.
You're not you're not crumbling under, surely not. Yeah, this
is a big thing. Plush in the restaurants. I had
to work, and you have to measure the liquor every night, Yeah,
and how much was in each bottle? And that a
(08:11):
lot of a lot of them. They you know, have
that silver jigger, the jigger that you have to pour
the liquor at first, you guys, a jiggerless bar or
you is it? You know you have to measure everything
or don't. Um, we absolutely use flickers. I'm um. It's
a little bit like cooking, a little bit like baking.
With baking, you always want to measure out every single
(08:33):
ingredient and you know you're going to do exactly one
cup or a half a cup or whatever. And you're
not really going to freestyle baking a cake. You're going
to follow a recipe. And when you're cooking, you're like,
I'll put a little bit of this. This tastes good,
I'll put a little bit of this into it, and
you're seasoning as you go and you're tasting as you go.
And that's definitely a little less recipe oriented, I mean,
like loosely based maybe, But um, I think the bar
(08:55):
is a little bit of both. When I'm making a cocktail,
I'm going to use a jigger because I want the
cocktail to be a specific product at the end, and
I wanted to taste exactly the same every time, not
because they they're forcing you to, because like you, you
can only give out this you wanted to taste for
consistent every single time, the same product. But I know
that when you pour cocktails for us, I know you
put a little extra something in there. Well, I was
(09:17):
going to say, but if I'm pouring a Cheetos and
water or just a little like a spiked lemonade or something,
I definitely will do that free hand. I'll pour two
ounces out because I don't need that to be like
that perfect built up recipe. Danielle, you have a real
life bartender our frenzy here. You can say or ask
(09:37):
anything and get away with. I have two questions. One,
how long does it take to train to be a bartender? Oh? God,
it took me forever, but I was the worst post.
It probably took me like a year of beating my
head against the bar to figure it out. But I
think people can do it in about a month difference.
Have you ever created your own cocktails? My very first
(10:00):
cocktail that I created was the Duran Duran. Well, she
served that for my birthday here and if you go
to Odeon today, the Durant is on the menu. It's
he does, It's everybody had it um, he does, and
strawberry and some basil syrup and a little bit of
(10:23):
lime juice and you shake it up with a salt rim.
That's right. It was delicious, just like me. It's got
a little salty rim. Yeah. So if you go to
the Odeon and for now, it's not gonna be there forever,
it's it's a special cocktail. Yeah, perfect for the summer. Garrett,
what do you have now is the the restaurant you
work in. You don't have guest bartenders, but some bars
across the country do this guest bartender where an average joe,
(10:45):
like a Scary Jane, shows up on a Friday night
and tries to be a bartender and all their friends,
you know, give them money. Would you hate a guest
bartender knowing that they're probably going to make a little
bit more money because they bring in all their friends. Well,
we operate on a pole tip systems, So I need
a guy like Scary Jones come in and try to
do your job that you're very good at, and then
(11:06):
his friends start throwing him twenties hundreds. I mean, as
long as we're having a good time together. Yeah, And
Odeon would never do that, By the way. Well, I know,
but just in a bar tender. Yeah, I don't know
if I could, if I absolutely, I mean, that just
sounds like a good time. And the better time you
are having behind the bar, the better time everyone else
is going to have at the bar. There you have it.
(11:26):
What's up, Brodie? Speaking of having a good time at
a bar, could you ever work at a bar like
in the movie Coyote Ugly we had a dance on
the bar and shots into people's mouths. Then I would
have so much fun, But I am not coordinated enough
enough for that, so I would just be falling all
over the place. Now, what about people who come in
who are just assholes? Oh god, I mean I've seen
(11:50):
you operate when people who are a little edgy come in,
and you're really great at it. That's very kind of you.
You're you are good at it. I try really hard.
I try to kill him with kindness, though. I mean,
the more you let them see that they're not affecting you,
the less they're gonna keep going for it. They're going
to be more confused than anything. What about tipping? What
(12:12):
about tipping? Now, well, what about tipping? Actually that's my
question because I've always been told that if it's a
simple drink, one dollar supposed to tip of dollar. It's not.
It's not because if you charge like nineteen dollars for
a cocktail, I'm not gonna give you. If it's like,
you know, a gin and tonic, dollars? Are you so cheap? No? Okay,
let me back up that cars are more expensive. You
(12:36):
do a round of drinks, like four drinks, and all
of a sudden, it was like sixty dollars or something?
Do I have to tip dollars for them? Are you
so cheap? At least was supposed to give? If they
take the cap off a corona, is that a dollar?
That's like cents? I know. But but a bartender is
more than someone who just pulls a cap off a corona.
(12:57):
Get that. But if I order a corona and they
take the cap off, all right, so you're gonna leave cents? No,
but if the corona, let me explain something to you.
When you're at when you're at a bartender's bar, you
were under their care. It doesn't matter if you're getting
a glass of water or if you're ordering a bottle
of Dompi, you are under their care. A corona Okay, look, okay,
(13:20):
capped off of a stella. You come to the bar
like I'll have a stella. I'm like, great, I pop
it for you. I give it to you, and you
walk away and the exchange is over, and you also
don't sit at the bar. You're gone. You give me
a dollar for that? Okay, fine, you literally came and
took a beer and left. You accept that, and you
come and sit at my bar in a stool, and
I'm going to pop the same stella for you, but
(13:40):
you're gonna sit there and enjoy it at the bar,
and I'm going to make sure that you have an
amazing time the entire time you're sitting there. I expect
a proper tip. And what is a proper tip at
that point, which is still how much is this stell
um nine something? Okay? So okay, dollar eighty cents beyond
two bucks, I'll pick extra dollar, f ambiance, what a
(14:02):
dollar for pop in the cap? Seems like a great job. Now,
how do you feel about people who grossly over tip?
Is that a bad thing? Because I've heard mixed feelings
about that. Definitely not a bad thing, because wait, what's
the biggest tip you've ever gotten like on like um
like a smaller bill um on a well Elvis amazing tipper.
(14:22):
I'm a pretty contemper, but you know her like something
that you didn't know. I didn't even know her. I
get some better tips on near holidays or on my
birthday or something that. And I mean a couple of
times people have tipped a hundred percent, which just I
don't know, kind of blows my mind. But I'm also
(14:42):
just like thank you, okay, thank you, like what I
gonna do? You know that it's a bad thing. What
are your thoughts on someone who comes to the bar
and ask for a soda with no ice? What about it? Yeah,
there's nothing wrong with it. Thing. You probably don't need
a straw. Garrett is like picking it Brody, because Brodie
(15:03):
is very particular when it comes to ordering drinks and
food and everything. What's the reason you don't like the
ice because it melts and it ruins the soda? Is
that its gums? I always I always thought it was
because Brodie's frugal. He admits it gets more soda, get
(15:29):
more soda. But Z will tell you this. The coil
from the soda tower run under the ice bin. The
soda comes out cold anyway, and I didn't know that. Yeah,
where the coils are I used to run restaurants, comes
out cold, comes and fixes it finally before we fade out,
z from Odeon. By the way, you go see her
until her engagement is over at the end of September.
(15:51):
We're getting getting rid of straws at Odeon and everywhere else.
What are you guys gonna do. We're gonna get rid
of them. As soon as we get out of these
crappy for without draws, people won't know how to suck anymore.
So I don't know how to suck. We love you, Zee,
thanks for coming in the fifteen minute Morning Show
There's nothing better than going to bed and your sheets
are your favorite part. A lot of people crawled into
bed and they love that mattress me. I love the
sheets I ordered from brooklyn and dot com, the winner
of best in online betting category on Good Housekeeping, and
these sheets are better than the ones I've had in
expensive hotels. Look, you can go out and buy sheets
for your bed that our top quality, but you're gonna
(00:22):
pay hundreds and hundreds and hundreds of dollars. My friends
Vicky and Rich started this company called brook Lynon. You
can find them at brook Lennon dot com. Their mission
was to bring five star hotel quality sheets to all
of US luxury sheets without paying luxury market prices. Their
small business approach makes it where they cut out the
middleman and we get the great sheets and we don't
(00:43):
have to spend our last penny doing so, different colors
and materials to choose from way till you sleep on them.
If you don't like them, send them back. They've got
a risk free sixty nights satisfaction guarantee and a lifetime
warranty on all their sheets and comforters. If you want
to get twenty dollars off and free shipping. Use the
promo code fifty when you order at brook Lennon dot com.
That's twenty dollars off and free shipping. Used the promo
(01:05):
code fifteen at brook Lennon dot com b R O
O KA l I N e n dot com promo
code fifteen. What would you talk about on your on
your podcast? Firm Elvis presents Minute Morning Show. So, I
(01:27):
don't know if you heard our morning show that we
did this morning. By the way, this is Thursday August.
We had a circus of a show. We had cocktails
with Uncle Johnny, and then we had by the way,
thank you Scary, and then we were telling uh dirty
jokes about hand jobs in front of nine year old girls.
(01:48):
Well they technically they weren't in the room. I don't know.
Today was a weird, weird day. It was fun, though.
I put money down that Uncle Johnny was going to
tell them Michael Jackson joke in front of the kids.
We don't want want to hear that. One kid, do
you want to hear a joke? By the way, this
could be our last podcast until after Labor Day. Just
keep that in mind as we get into the fifteen
(02:09):
minute Morning show podcast around the table. We have special
guests today. We have well Dave Brodie is not special special,
actually you are special. But also our favorite bartender from
Odeon Z is here. What's going on, guys, And I'm
glad you're here because we're going to talk about the
service industry. We're gonna talk about what it's like being
a bartender. And we're not bartender, so we may have questions,
(02:31):
so think about what we can ask. Our professional bartender.
Garrett is here, You're scary. There's Danielle, and there's a
straight name. Hello, straight name? All right, Well, welcome to
the showIn you've been on the show before Z once
or twice actually twice? Score and what's cool about Z?
(02:52):
At Odeon one of our favorite restaurants by far. It's
actually our living room because I'm there maybe every day,
your favorite. If you ever want to find me, come
to You do know exactly what he orders? Is he
order the same thing? We change it up a little bit.
Nate always orders the same same thing. But the best
thing on the money is we're gonna do. It's really
my office because you know, I have to share an
(03:13):
office here because everyone uses my office, including Nate. So
I'd really go to Odeon and just you know, make
my calls and text whatever. So, but the unique thing
about Z being a bartender at Odeon is she's the
breakfast bartender and lunch, which I can't believe people actually
go for breakfast to have a drink. I would absolutely
every single day. It blows my mind. You get the
(03:35):
same people every day. Sometimes I have a few early
morning regulars. So being the breakfast and lunch bartender, I
always heard that that is something that you don't want
to live up to in life and do the breakfast
and the lunch. Is that true misconception? I think she
has the best, the best shift at the best So
so it's not true that like the nighttime people make
(03:56):
more money because the tips are better. People getting drunk
and it's a whole different round not at the Odeon.
I mean, Okay, first, people dreaded breakfast chick. I think
it's brunch people hate doing. But anyway, go ahead, brunch
is the word brunchs okay, but go ahead and see.
Oh but um, I was gonna say at dinner time,
we definitely, uh, there are more patrons and they are
(04:17):
spending more money. But there's also three bartenders and during
the daytime there's just one bartender and everyone knows who
I am. So I do have a ton of regulars
than people who come in because they know that I'm
going to be there specifically, and just a ton of
traffic throughout the daytime. So no, I would not say
there's any pay cut, no splitting tips. Nope. Well, I mean,
you know, my bussers are very very important people, the runners,
(04:41):
that sort of thing. But that's all done for us.
We just you know, earn the money and go home
and get a check on Friday. There you go. But yeah, brunch,
I've heard brunch is just hell because I know that
we also have Walkers, which is another neighborhood, a place
where you go to a lot, and we usually do
our brunch drinking at Walkers, and I mean people bring
your kids in and strollers and they throw cheerios all
(05:02):
over the floor. No one wants to be there. No
one wants to be The people that are there don't
want to be there. Why is why is brunch such
a belligerent meal? Brunch don't want to be there, No
one wants to be there. I don't know, but brunch
is such a fun, festive gathering every week. Why is
brunch so so awful when it comes to the restaurant business?
Why do you hate us? Tell us? Why do you
(05:22):
hate us on on brunches? I don't think we hate you.
I think you hate everything. Okay, who do you? What
do you do when you come to brunch? You are
either curbing a hangover that you're about to have because
you're still drunk from last night's you're getting mimosas and
bloody marries or whatever. Or you're starting your weekend off
so you're having bloody Mary's or mimosas or whatever. Or
(05:43):
you're stuck with the kids for the weekend and you're
not the kind of person who really wants to be
at home with the kids because you've got nanny's all week.
But you show up on Saturday morning because you've got
nothing else to do but show up and have bloody
Marys and mimosies and whatever. And their parents bring their
kids in and get really don't know, but these are
neighborhood Tribeca people. They have strollers anyway, So we're learning
(06:05):
a lot brunch. They hate us on brunch? Okay, what else? Yes?
Straight made? No? I Actually, that is funny to me
that you hate the brunch crowd. I didn't even really
realize that until you brought it up that nobody really
likes being there. Kids there, you know, no one appreciates
being there. So I'm like, so, what why did you?
Why don't you just order in? It's like a weekly
(06:26):
baby shower. No one wants to go to a baby show.
I don't care how many people you wrap up in
toilet paper and call it a dipper. Showers are not fun.
All right, we have a real professional bartender with us,
So let's go around the room. Do you have questions
or thoughts or you want to just you want to
just lash out, I'm here for you. We'll start with Brody.
(06:47):
I used to work at Starbucks so and he's worked
at other customer service. Time managed a number of restaurants.
A couple of them had bars, and my best friend
and roommate was a bartender, and I was running the place.
And he was making twice to three times when I
was making as a bartender. Sounds like a good bard. Yeah,
Well I realized number one, he was making all his
money off the books, or most of it, which is
(07:08):
like you know, cash that's invaluable. And two, it's so
easy to steal money from the establishment because you get
cash right, you can or cannot ring it in. If
you choose not to, you throw it in a big
picture of tips and you don't ring it in, So
that's cash right in your pocket. You you buy back,
(07:28):
you do buy backs right. You give free drinks to
your regulars, and you give them like forty dollars worth
of drinks. They slip you twenty bucks that goes in
the tip jar. Or you give away free drinks, they
give you bigger tips. And so there's just Now are
you familiar with any of these things I'm talking about?
You would never, of course, but I mean from movies
and stuff. That's where the TV shows look like. So
(07:51):
you've never met a bartender. You know, you're hanging out
the bar, you meet someone as a bartender, and you've
never been aware of any of these things. We'll talk later.
You're not you're not crumbling under, surely not. Yeah, this
is a big thing. Plush in the restaurants. I had
to work, and you have to measure the liquor every night, Yeah,
and how much was in each bottle? And that a
(08:11):
lot of a lot of them. They you know, have
that silver jigger, the jigger that you have to pour
the liquor at first, you guys, a jiggerless bar or
you is it? You know you have to measure everything
or don't. Um, we absolutely use flickers. I'm um. It's
a little bit like cooking, a little bit like baking.
With baking, you always want to measure out every single
(08:33):
ingredient and you know you're going to do exactly one
cup or a half a cup or whatever. And you're
not really going to freestyle baking a cake. You're going
to follow a recipe. And when you're cooking, you're like,
I'll put a little bit of this. This tastes good,
I'll put a little bit of this into it, and
you're seasoning as you go and you're tasting as you go.
And that's definitely a little less recipe oriented, I mean,
like loosely based maybe, But um, I think the bar
(08:55):
is a little bit of both. When I'm making a cocktail,
I'm going to use a jigger because I want the
cocktail to be a specific product at the end, and
I wanted to taste exactly the same every time, not
because they they're forcing you to, because like you, you
can only give out this you wanted to taste for
consistent every single time, the same product. But I know
that when you pour cocktails for us, I know you
put a little extra something in there. Well, I was
(09:17):
going to say, but if I'm pouring a Cheetos and
water or just a little like a spiked lemonade or something,
I definitely will do that free hand. I'll pour two
ounces out because I don't need that to be like
that perfect built up recipe. Danielle, you have a real
life bartender our frenzy here. You can say or ask
(09:37):
anything and get away with. I have two questions. One,
how long does it take to train to be a bartender? Oh? God,
it took me forever, but I was the worst post.
It probably took me like a year of beating my
head against the bar to figure it out. But I
think people can do it in about a month difference.
Have you ever created your own cocktails? My very first
(10:00):
cocktail that I created was the Duran Duran. Well, she
served that for my birthday here and if you go
to Odeon today, the Durant is on the menu. It's
he does, It's everybody had it um, he does, and
strawberry and some basil syrup and a little bit of
(10:23):
lime juice and you shake it up with a salt rim.
That's right. It was delicious, just like me. It's got
a little salty rim. Yeah. So if you go to
the Odeon and for now, it's not gonna be there forever,
it's it's a special cocktail. Yeah, perfect for the summer. Garrett,
what do you have now is the the restaurant you
work in. You don't have guest bartenders, but some bars
across the country do this guest bartender where an average joe,
(10:45):
like a Scary Jane, shows up on a Friday night
and tries to be a bartender and all their friends,
you know, give them money. Would you hate a guest
bartender knowing that they're probably going to make a little
bit more money because they bring in all their friends. Well,
we operate on a pole tip systems, So I need
a guy like Scary Jones come in and try to
do your job that you're very good at, and then
(11:06):
his friends start throwing him twenties hundreds. I mean, as
long as we're having a good time together. Yeah, And
Odeon would never do that, By the way. Well, I know,
but just in a bar tender. Yeah, I don't know
if I could, if I absolutely, I mean, that just
sounds like a good time. And the better time you
are having behind the bar, the better time everyone else
is going to have at the bar. There you have it.
(11:26):
What's up, Brodie? Speaking of having a good time at
a bar, could you ever work at a bar like
in the movie Coyote Ugly we had a dance on
the bar and shots into people's mouths. Then I would
have so much fun, But I am not coordinated enough
enough for that, so I would just be falling all
over the place. Now, what about people who come in
who are just assholes? Oh god, I mean I've seen
(11:50):
you operate when people who are a little edgy come in,
and you're really great at it. That's very kind of you.
You're you are good at it. I try really hard.
I try to kill him with kindness, though. I mean,
the more you let them see that they're not affecting you,
the less they're gonna keep going for it. They're going
to be more confused than anything. What about tipping? What
(12:12):
about tipping? Now, well, what about tipping? Actually that's my
question because I've always been told that if it's a
simple drink, one dollar supposed to tip of dollar. It's not.
It's not because if you charge like nineteen dollars for
a cocktail, I'm not gonna give you. If it's like,
you know, a gin and tonic, dollars? Are you so cheap? No? Okay,
let me back up that cars are more expensive. You
(12:36):
do a round of drinks, like four drinks, and all
of a sudden, it was like sixty dollars or something?
Do I have to tip dollars for them? Are you
so cheap? At least was supposed to give? If they
take the cap off a corona, is that a dollar?
That's like cents? I know. But but a bartender is
more than someone who just pulls a cap off a corona.
(12:57):
Get that. But if I order a corona and they
take the cap off, all right, so you're gonna leave cents? No,
but if the corona, let me explain something to you.
When you're at when you're at a bartender's bar, you
were under their care. It doesn't matter if you're getting
a glass of water or if you're ordering a bottle
of Dompi, you are under their care. A corona Okay, look, okay,
(13:20):
capped off of a stella. You come to the bar
like I'll have a stella. I'm like, great, I pop
it for you. I give it to you, and you
walk away and the exchange is over, and you also
don't sit at the bar. You're gone. You give me
a dollar for that? Okay, fine, you literally came and
took a beer and left. You accept that, and you
come and sit at my bar in a stool, and
I'm going to pop the same stella for you, but
(13:40):
you're gonna sit there and enjoy it at the bar,
and I'm going to make sure that you have an
amazing time the entire time you're sitting there. I expect
a proper tip. And what is a proper tip at
that point, which is still how much is this stell
um nine something? Okay? So okay, dollar eighty cents beyond
two bucks, I'll pick extra dollar, f ambiance, what a
(14:02):
dollar for pop in the cap? Seems like a great job. Now,
how do you feel about people who grossly over tip?
Is that a bad thing? Because I've heard mixed feelings
about that. Definitely not a bad thing, because wait, what's
the biggest tip you've ever gotten like on like um
like a smaller bill um on a well Elvis amazing tipper.
(14:22):
I'm a pretty contemper, but you know her like something
that you didn't know. I didn't even know her. I
get some better tips on near holidays or on my
birthday or something that. And I mean a couple of
times people have tipped a hundred percent, which just I
don't know, kind of blows my mind. But I'm also
(14:42):
just like thank you, okay, thank you, like what I
gonna do? You know that it's a bad thing. What
are your thoughts on someone who comes to the bar
and ask for a soda with no ice? What about it? Yeah,
there's nothing wrong with it. Thing. You probably don't need
a straw. Garrett is like picking it Brody, because Brodie
(15:03):
is very particular when it comes to ordering drinks and
food and everything. What's the reason you don't like the
ice because it melts and it ruins the soda? Is
that its gums? I always I always thought it was
because Brodie's frugal. He admits it gets more soda, get
(15:29):
more soda. But Z will tell you this. The coil
from the soda tower run under the ice bin. The
soda comes out cold anyway, and I didn't know that. Yeah,
where the coils are I used to run restaurants, comes
out cold, comes and fixes it finally before we fade out,
z from Odeon. By the way, you go see her
until her engagement is over at the end of September.
(15:51):
We're getting getting rid of straws at Odeon and everywhere else.
What are you guys gonna do. We're gonna get rid
of them. As soon as we get out of these
crappy for without draws, people won't know how to suck anymore.
So I don't know how to suck. We love you, Zee,
thanks for coming in the fifteen minute Morning Show
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