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Speaker 1: code fifteen. What would you talk about on your on

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Speaker 1: your podcast? Firm Elvis presents Minute Morning Show. So, I

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Speaker 1: don't know if you heard our morning show that we

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Speaker 1: did this morning. By the way, this is Thursday August.

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Speaker 1: We had a circus of a show. We had cocktails

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Speaker 1: with Uncle Johnny, and then we had by the way,

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Speaker 1: thank you Scary, and then we were telling uh dirty

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Speaker 1: jokes about hand jobs in front of nine year old girls.

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Speaker 1: Well they technically they weren't in the room. I don't know.

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Speaker 1: Today was a weird, weird day. It was fun, though.

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Speaker 1: I put money down that Uncle Johnny was going to

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Speaker 1: tell them Michael Jackson joke in front of the kids.

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Speaker 1: We don't want want to hear that. One kid, do

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Speaker 1: you want to hear a joke? By the way, this

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Speaker 1: could be our last podcast until after Labor Day. Just

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Speaker 1: keep that in mind as we get into the fifteen

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Speaker 1: minute Morning show podcast around the table. We have special

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Speaker 1: guests today. We have well Dave Brodie is not special special,

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Speaker 1: actually you are special. But also our favorite bartender from

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Speaker 1: Odeon Z is here. What's going on, guys, And I'm

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Speaker 1: glad you're here because we're going to talk about the

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Speaker 1: service industry. We're gonna talk about what it's like being

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Speaker 1: a bartender. And we're not bartender, so we may have questions,

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Speaker 1: so think about what we can ask. Our professional bartender.

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Speaker 1: Garrett is here, You're scary. There's Danielle, and there's a

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Speaker 1: straight name. Hello, straight name? All right, Well, welcome to

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Speaker 1: the showIn you've been on the show before Z once

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Speaker 1: or twice actually twice? Score and what's cool about Z?

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Speaker 1: At Odeon one of our favorite restaurants by far. It's

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Speaker 1: actually our living room because I'm there maybe every day,

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Speaker 1: your favorite. If you ever want to find me, come

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Speaker 1: to You do know exactly what he orders? Is he

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Speaker 1: order the same thing? We change it up a little bit.

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Speaker 1: Nate always orders the same same thing. But the best

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Speaker 1: thing on the money is we're gonna do. It's really

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Speaker 1: my office because you know, I have to share an

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Speaker 1: office here because everyone uses my office, including Nate. So

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Speaker 1: I'd really go to Odeon and just you know, make

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Speaker 1: my calls and text whatever. So, but the unique thing

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Speaker 1: about Z being a bartender at Odeon is she's the

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Speaker 1: breakfast bartender and lunch, which I can't believe people actually

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Speaker 1: go for breakfast to have a drink. I would absolutely

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Speaker 1: every single day. It blows my mind. You get the

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Speaker 1: same people every day. Sometimes I have a few early

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Speaker 1: morning regulars. So being the breakfast and lunch bartender, I

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Speaker 1: always heard that that is something that you don't want

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Speaker 1: to live up to in life and do the breakfast

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Speaker 1: and the lunch. Is that true misconception? I think she

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Speaker 1: has the best, the best shift at the best So

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Speaker 1: so it's not true that like the nighttime people make

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Speaker 1: more money because the tips are better. People getting drunk

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Speaker 1: and it's a whole different round not at the Odeon.

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Speaker 1: I mean, Okay, first, people dreaded breakfast chick. I think

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Speaker 1: it's brunch people hate doing. But anyway, go ahead, brunch

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Speaker 1: is the word brunchs okay, but go ahead and see.

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Speaker 1: Oh but um, I was gonna say at dinner time,

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Speaker 1: we definitely, uh, there are more patrons and they are

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Speaker 1: spending more money. But there's also three bartenders and during

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Speaker 1: the daytime there's just one bartender and everyone knows who

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Speaker 1: I am. So I do have a ton of regulars

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Speaker 1: than people who come in because they know that I'm

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Speaker 1: going to be there specifically, and just a ton of

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Speaker 1: traffic throughout the daytime. So no, I would not say

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Speaker 1: there's any pay cut, no splitting tips. Nope. Well, I mean,

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Speaker 1: you know, my bussers are very very important people, the runners,

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Speaker 1: that sort of thing. But that's all done for us.

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Speaker 1: We just you know, earn the money and go home

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Speaker 1: and get a check on Friday. There you go. But yeah, brunch,

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Speaker 1: I've heard brunch is just hell because I know that

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Speaker 1: we also have Walkers, which is another neighborhood, a place

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Speaker 1: where you go to a lot, and we usually do

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Speaker 1: our brunch drinking at Walkers, and I mean people bring

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Speaker 1: your kids in and strollers and they throw cheerios all

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Speaker 1: over the floor. No one wants to be there. No

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Speaker 1: one wants to be The people that are there don't

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Speaker 1: want to be there. Why is why is brunch such

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Speaker 1: a belligerent meal? Brunch don't want to be there, No

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Speaker 1: one wants to be there. I don't know, but brunch

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Speaker 1: is such a fun, festive gathering every week. Why is

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Speaker 1: brunch so so awful when it comes to the restaurant business?

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Speaker 1: Why do you hate us? Tell us? Why do you

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Speaker 1: hate us on on brunches? I don't think we hate you.

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Speaker 1: I think you hate everything. Okay, who do you? What

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Speaker 1: do you do when you come to brunch? You are

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Speaker 1: either curbing a hangover that you're about to have because

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Speaker 1: you're still drunk from last night's you're getting mimosas and

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Speaker 1: bloody marries or whatever. Or you're starting your weekend off

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Speaker 1: so you're having bloody Mary's or mimosas or whatever. Or

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Speaker 1: you're stuck with the kids for the weekend and you're

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Speaker 1: not the kind of person who really wants to be

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Speaker 1: at home with the kids because you've got nanny's all week.

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Speaker 1: But you show up on Saturday morning because you've got

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Speaker 1: nothing else to do but show up and have bloody

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Speaker 1: Marys and mimosies and whatever. And their parents bring their

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Speaker 1: kids in and get really don't know, but these are

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Speaker 1: neighborhood Tribeca people. They have strollers anyway, So we're learning

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Speaker 1: a lot brunch. They hate us on brunch? Okay, what else? Yes?

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Speaker 1: Straight made? No? I Actually, that is funny to me

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Speaker 1: that you hate the brunch crowd. I didn't even really

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Speaker 1: realize that until you brought it up that nobody really

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Speaker 1: likes being there. Kids there, you know, no one appreciates

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Speaker 1: being there. So I'm like, so, what why did you?

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Speaker 1: Why don't you just order in? It's like a weekly

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Speaker 1: baby shower. No one wants to go to a baby show.

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Speaker 1: I don't care how many people you wrap up in

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Speaker 1: toilet paper and call it a dipper. Showers are not fun.

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Speaker 1: All right, we have a real professional bartender with us,

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Speaker 1: So let's go around the room. Do you have questions

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Speaker 1: or thoughts or you want to just you want to

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Speaker 1: just lash out, I'm here for you. We'll start with Brody.

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Speaker 1: I used to work at Starbucks so and he's worked

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Speaker 1: at other customer service. Time managed a number of restaurants.

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Speaker 1: A couple of them had bars, and my best friend

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Speaker 1: and roommate was a bartender, and I was running the place.

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Speaker 1: And he was making twice to three times when I

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Speaker 1: was making as a bartender. Sounds like a good bard. Yeah,

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Speaker 1: Well I realized number one, he was making all his

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Speaker 1: money off the books, or most of it, which is

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Speaker 1: like you know, cash that's invaluable. And two, it's so

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Speaker 1: easy to steal money from the establishment because you get

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Speaker 1: cash right, you can or cannot ring it in. If

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Speaker 1: you choose not to, you throw it in a big

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Speaker 1: picture of tips and you don't ring it in, So

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Speaker 1: that's cash right in your pocket. You you buy back,

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Speaker 1: you do buy backs right. You give free drinks to

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Speaker 1: your regulars, and you give them like forty dollars worth

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Speaker 1: of drinks. They slip you twenty bucks that goes in

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Speaker 1: the tip jar. Or you give away free drinks, they

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Speaker 1: give you bigger tips. And so there's just Now are

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Speaker 1: you familiar with any of these things I'm talking about?

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Speaker 1: You would never, of course, but I mean from movies

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Speaker 1: and stuff. That's where the TV shows look like. So

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Speaker 1: you've never met a bartender. You know, you're hanging out

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Speaker 1: the bar, you meet someone as a bartender, and you've

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Speaker 1: never been aware of any of these things. We'll talk later.

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Speaker 1: You're not you're not crumbling under, surely not. Yeah, this

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Speaker 1: is a big thing. Plush in the restaurants. I had

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Speaker 1: to work, and you have to measure the liquor every night, Yeah,

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Speaker 1: and how much was in each bottle? And that a

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Speaker 1: lot of a lot of them. They you know, have

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Speaker 1: that silver jigger, the jigger that you have to pour

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Speaker 1: the liquor at first, you guys, a jiggerless bar or

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Speaker 1: you is it? You know you have to measure everything

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Speaker 1: or don't. Um, we absolutely use flickers. I'm um. It's

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Speaker 1: a little bit like cooking, a little bit like baking.

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Speaker 1: With baking, you always want to measure out every single

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Speaker 1: ingredient and you know you're going to do exactly one

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Speaker 1: cup or a half a cup or whatever. And you're

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Speaker 1: not really going to freestyle baking a cake. You're going

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Speaker 1: to follow a recipe. And when you're cooking, you're like,

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Speaker 1: I'll put a little bit of this. This tastes good,

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Speaker 1: I'll put a little bit of this into it, and

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Speaker 1: you're seasoning as you go and you're tasting as you go.

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Speaker 1: And that's definitely a little less recipe oriented, I mean,

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Speaker 1: like loosely based maybe, But um, I think the bar

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Speaker 1: is a little bit of both. When I'm making a cocktail,

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Speaker 1: I'm going to use a jigger because I want the

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Speaker 1: cocktail to be a specific product at the end, and

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Speaker 1: I wanted to taste exactly the same every time, not

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Speaker 1: because they they're forcing you to, because like you, you

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Speaker 1: can only give out this you wanted to taste for

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Speaker 1: consistent every single time, the same product. But I know

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Speaker 1: that when you pour cocktails for us, I know you

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Speaker 1: put a little extra something in there. Well, I was

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Speaker 1: going to say, but if I'm pouring a Cheetos and

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Speaker 1: water or just a little like a spiked lemonade or something,

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Speaker 1: I definitely will do that free hand. I'll pour two

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Speaker 1: ounces out because I don't need that to be like

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Speaker 1: that perfect built up recipe. Danielle, you have a real

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Speaker 1: life bartender our frenzy here. You can say or ask

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Speaker 1: anything and get away with. I have two questions. One,

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Speaker 1: how long does it take to train to be a bartender? Oh? God,

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Speaker 1: it took me forever, but I was the worst post.

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Speaker 1: It probably took me like a year of beating my

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Speaker 1: head against the bar to figure it out. But I

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Speaker 1: think people can do it in about a month difference.

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Speaker 1: Have you ever created your own cocktails? My very first

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Speaker 1: cocktail that I created was the Duran Duran. Well, she

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Speaker 1: served that for my birthday here and if you go

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Speaker 1: to Odeon today, the Durant is on the menu. It's

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Speaker 1: he does, It's everybody had it um, he does, and

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Speaker 1: strawberry and some basil syrup and a little bit of

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Speaker 1: lime juice and you shake it up with a salt rim.

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Speaker 1: That's right. It was delicious, just like me. It's got

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Speaker 1: a little salty rim. Yeah. So if you go to

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Speaker 1: the Odeon and for now, it's not gonna be there forever,

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Speaker 1: it's it's a special cocktail. Yeah, perfect for the summer. Garrett,

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Speaker 1: what do you have now is the the restaurant you

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Speaker 1: work in. You don't have guest bartenders, but some bars

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Speaker 1: across the country do this guest bartender where an average joe,

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Speaker 1: like a Scary Jane, shows up on a Friday night

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Speaker 1: and tries to be a bartender and all their friends,

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Speaker 1: you know, give them money. Would you hate a guest

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Speaker 1: bartender knowing that they're probably going to make a little

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Speaker 1: bit more money because they bring in all their friends. Well,

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Speaker 1: we operate on a pole tip systems, So I need

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Speaker 1: a guy like Scary Jones come in and try to

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Speaker 1: do your job that you're very good at, and then

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Speaker 1: his friends start throwing him twenties hundreds. I mean, as

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Speaker 1: long as we're having a good time together. Yeah, And

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Speaker 1: Odeon would never do that, By the way. Well, I know,

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Speaker 1: but just in a bar tender. Yeah, I don't know

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Speaker 1: if I could, if I absolutely, I mean, that just

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Speaker 1: sounds like a good time. And the better time you

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Speaker 1: are having behind the bar, the better time everyone else

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Speaker 1: is going to have at the bar. There you have it.

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Speaker 1: What's up, Brodie? Speaking of having a good time at

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Speaker 1: a bar, could you ever work at a bar like

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Speaker 1: in the movie Coyote Ugly we had a dance on

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Speaker 1: the bar and shots into people's mouths. Then I would

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Speaker 1: have so much fun, But I am not coordinated enough

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Speaker 1: enough for that, so I would just be falling all

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Speaker 1: over the place. Now, what about people who come in

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Speaker 1: who are just assholes? Oh god, I mean I've seen

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Speaker 1: you operate when people who are a little edgy come in,

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Speaker 1: and you're really great at it. That's very kind of you.

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Speaker 1: You're you are good at it. I try really hard.

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Speaker 1: I try to kill him with kindness, though. I mean,

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Speaker 1: the more you let them see that they're not affecting you,

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Speaker 1: the less they're gonna keep going for it. They're going

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Speaker 1: to be more confused than anything. What about tipping? What

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Speaker 1: about tipping? Now, well, what about tipping? Actually that's my

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Speaker 1: question because I've always been told that if it's a

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Speaker 1: simple drink, one dollar supposed to tip of dollar. It's not.

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Speaker 1: It's not because if you charge like nineteen dollars for

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Speaker 1: a cocktail, I'm not gonna give you. If it's like,

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Speaker 1: you know, a gin and tonic, dollars? Are you so cheap? No? Okay,

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Speaker 1: let me back up that cars are more expensive. You

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Speaker 1: do a round of drinks, like four drinks, and all

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Speaker 1: of a sudden, it was like sixty dollars or something?

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Speaker 1: Do I have to tip dollars for them? Are you

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Speaker 1: so cheap? At least was supposed to give? If they

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Speaker 1: take the cap off a corona, is that a dollar?

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Speaker 1: That's like cents? I know. But but a bartender is

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Speaker 1: more than someone who just pulls a cap off a corona.

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Speaker 1: Get that. But if I order a corona and they

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Speaker 1: take the cap off, all right, so you're gonna leave cents? No,

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Speaker 1: but if the corona, let me explain something to you.

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Speaker 1: When you're at when you're at a bartender's bar, you

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Speaker 1: were under their care. It doesn't matter if you're getting

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Speaker 1: a glass of water or if you're ordering a bottle

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Speaker 1: of Dompi, you are under their care. A corona Okay, look, okay,

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Speaker 1: capped off of a stella. You come to the bar

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Speaker 1: like I'll have a stella. I'm like, great, I pop

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Speaker 1: it for you. I give it to you, and you

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Speaker 1: walk away and the exchange is over, and you also

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Speaker 1: don't sit at the bar. You're gone. You give me

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Speaker 1: a dollar for that? Okay, fine, you literally came and

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Speaker 1: took a beer and left. You accept that, and you

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Speaker 1: come and sit at my bar in a stool, and

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Speaker 1: I'm going to pop the same stella for you, but

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Speaker 1: you're gonna sit there and enjoy it at the bar,

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Speaker 1: and I'm going to make sure that you have an

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Speaker 1: amazing time the entire time you're sitting there. I expect

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Speaker 1: a proper tip. And what is a proper tip at

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Speaker 1: that point, which is still how much is this stell

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Speaker 1: um nine something? Okay? So okay, dollar eighty cents beyond

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Speaker 1: two bucks, I'll pick extra dollar, f ambiance, what a

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Speaker 1: dollar for pop in the cap? Seems like a great job. Now,

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Speaker 1: how do you feel about people who grossly over tip?

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Speaker 1: Is that a bad thing? Because I've heard mixed feelings

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Speaker 1: about that. Definitely not a bad thing, because wait, what's

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Speaker 1: the biggest tip you've ever gotten like on like um

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Speaker 1: like a smaller bill um on a well Elvis amazing tipper.

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Speaker 1: I'm a pretty contemper, but you know her like something

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Speaker 1: that you didn't know. I didn't even know her. I

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Speaker 1: get some better tips on near holidays or on my

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Speaker 1: birthday or something that. And I mean a couple of

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Speaker 1: times people have tipped a hundred percent, which just I

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Speaker 1: don't know, kind of blows my mind. But I'm also

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Speaker 1: just like thank you, okay, thank you, like what I

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Speaker 1: gonna do? You know that it's a bad thing. What

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Speaker 1: are your thoughts on someone who comes to the bar

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Speaker 1: and ask for a soda with no ice? What about it? Yeah,

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Speaker 1: there's nothing wrong with it. Thing. You probably don't need

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Speaker 1: a straw. Garrett is like picking it Brody, because Brodie

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Speaker 1: is very particular when it comes to ordering drinks and

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Speaker 1: food and everything. What's the reason you don't like the

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Speaker 1: ice because it melts and it ruins the soda? Is

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Speaker 1: that its gums? I always I always thought it was

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Speaker 1: because Brodie's frugal. He admits it gets more soda, get

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Speaker 1: more soda. But Z will tell you this. The coil

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Speaker 1: from the soda tower run under the ice bin. The

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Speaker 1: soda comes out cold anyway, and I didn't know that. Yeah,

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Speaker 1: where the coils are I used to run restaurants, comes

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Speaker 1: out cold, comes and fixes it finally before we fade out,

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Speaker 1: z from Odeon. By the way, you go see her

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Speaker 1: until her engagement is over at the end of September.

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Speaker 1: We're getting getting rid of straws at Odeon and everywhere else.

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Speaker 1: What are you guys gonna do. We're gonna get rid

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Speaker 1: of them. As soon as we get out of these

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Speaker 1: crappy for without draws, people won't know how to suck anymore.

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Speaker 1: So I don't know how to suck. We love you, Zee,

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Speaker 1: thanks for coming in the fifteen minute Morning Show