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This show is dedicated to the people of the service industry. Hear bartending and serving stories from me THE DUDE, and interviews from others. Learn how to make drinks, and listen to music from independent artists.Remember to listen, share, like and subscribe! If you want to be a part of the show email me at dude@heybartenderpodcast.com!Visit heybartenderpodcast.comLots of love, lots of sex, lots of happiness, and don’t take any shit from anyone!
 
TalkTales is a comedy podcast that explores stories from behind the bar and beyond. Covid is a bitch, so Shana and Adhel reformatted and now bring you Cheaper Than Therapy! The free bartender call in advice podcast. Call (213)465-0837 and leave us your questions, Shana, Adhel and our top shelf guests will answer them on our weekly podcast.
 
Every week Join Christopher Menning On The Back Bar as he interviews industry leaders and experts in the world of bartending, cocktails, wine, and spirits. Be part of the discussion as we cover a wide range of topics and trends on the subject of alcohol. From craft cocktails, bartending advice, and how to taste spirits. If you are a bartender, sommelier, brand ambassador, whiskey aficionado, or frankly just like a good beverage then welcome to your new home for drink news, storytelling, insi ...
 
In these crazy days, I felt like we could all use some support, some community, some innovative people-side-of-the-business ideas, and of course, some cocktails. What started as a response to COVID19 has evolved into something much more meaningful. It's become an amazing group of people leaders from various industries who have come together as the world is changing to share ideas, some best practices, to learn from our mistakes, and build connection with others who are facing similar issues. ...
 
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For this episode of the show, we are joined by author and writer, Elva Ramirez to discuss her new book, Zero Proof Cocktails. Her book not only features incredible recipes, but also details the history of the non-alcoholic cocktail in America. Learn more: https://www.elvaramirez.com/zero-proof-book ______________________ Join us every Monday as acc…
 
This episode I get to talk to Vicki Magyar who is a promoter of health, wellness, Reiki Healer, joy seeker and positive mindset creator. I decided I needed to bring her onto the show to give you all some helpful hints on how to practice healthier habits while working in the service industry, and develop a better mindset for our stressful job. We al…
 
On The Back Bar. A Bartender Podcast for the Drinks Trade #46 Jason Williams on the 20 pillars of successful beverage consultancy. In this episode of On The Back Bar Podcast, Chris talks to Jason Williams, the Creative Director of Proof & Company, Asia Pacific’s leading independent spirits company. Under Jason’s leadership, Proof Creative has becom…
 
Today's episode is a rollicking conversation with the TCB Crew about the future of employer-sponsored healthcare (why is our health insurance tied to our job? Our homeowner's and car insurance isn't), and what are best practices for returning to a hybrid work environment. The Crew doesn't disappoint, buckle up, grab your favorite cocktail and let's…
 
What can we learn from bad cinema? One thing is for sure doing a horrible job is not relegated to the ignorant masses. A wealthy celebrity can make a bad movie and a billionaire can go into space in a penis shaped rocket.โดย Keys Bartender
 
This week’s episode of the show features Jay Kahn, the co-founder of Coa in Hong Kong — which was recently named Asia's Best Bar for 2021. Coa is a bar where the spirits of Mexico take the spotlight and are showcased for Hong Kong’s most discerning cocktail drinkers. But it’s not just Tequila and Oaxacan mezcal that are being highlighted, but also …
 
This episode I get to talk to Tonya Fritch, author of the book "Just The Tip: The Ins and Outs of the Industry." We talk about her book and some really cool stories about working in the service industry. She also tells us how to make her version of an "Old Fashioned." Remember to Share, Like and Subscribe! www.heybartenderpodcast.com…
 
Jim gets his leg caught in a bear trap and has to hack off his leg but he picks the wrong leg. No, nothing that exciting. Jim looks for a new belt for his trip and has few options in the Upper Keys. We ask why are bartenders so touchy about drink knowledge?โดย Keys Bartender
 
This "Quick Shot" Episode, I just got back from jury duty, and I learned a few things that could help you out when making decisions on what to do if someone is picking a fight with you. Are they a threat? Or aren't they? When you should act, and when you shouldn't. We also learn about a drink called "The Mystery Collins," courtesy of @wanderingbarf…
 
For this episode of the show, we are joined by author and the owner of the acclaimed DC cocktail bar, the Columbia Room, Derek Brown. Being that Brown has such a passion for the cerebral aspects of the cocktail, we decided to examine it through the lens of why it is so important from both a cultural and anthropological standpoint. _________________…
 
This show I get the pleasure of talking with Rachel Golem, who has had a journey in the service industry from hostess to manager of a restaurant. We talk about her working while her husband was in military training, to working pregnant during the pandemic shut down, and very valuable services she offers on www.fiverr.com (link below). We also learn…
 
On This Wednesday "Quick Shot" episode I talk about a few ways that I figured out when people are full of shit. We also learn how to make a Rock Sound Pina Colada! its not a quick drink, but it sounds tasty. Remember to share, like and subscribe! www.heybartenderpodcast.comโดย Dude
 
On The Back Bar. A Bartender Podcast for the Drinks Trade #45 Jean-Sebastian Robicquet. A masterclass in gin, brand building and celebrating 20 years of success. In this episode of On The Back Bar Podcast, Chris talks to Jean-Sebastian Robicquet, master distiller and founder of Maison Villevert, the producer of iconic brand such as G'vine, La Quint…
 
For this episode of the show, we decided to explore the ever changing dynamics of management systems. Much of what makes a business successful — and keeps it successful— is being in touch with the numbers, while still keeping in sync with your team. To help us better understand this aspect of the industry, we are joined by Jason Williams, creative …
 
This episode i get a chance to talk with actress, Comedian, Danielle Motley!. We talk about her times working in the service industry, her career working in comedy and acting, and how serving became an inspiration for a series of successful TikTok videos. We also have a 4th of July drink special called, "Red , White, and Booze Margarita!" (Sorry, i…
 
When someone asks for the drink menu, Jim gets a clue about a person. Of course there are weird drinks out there but people are still a whole lot stranger. Why do people hold on to some beliefs when there is ample evidence of the contrar? Why do they flock together when those beliefs get weird?โดย Keys Bartender
 
It is sad to see a restaurant close for good even if you are buying furniture and equipment from them. Jim gets sleepy at certain times during the day. A business idea changes in to a Podcast about nothing.โดย Keys Bartender
 
This "Quick Shot" episode I talk about being called an "Non-Essential Worker." There are a lot of people in this world that are insulted in one way or another, but when you are singled out as not important, or not good enough, it can have a very negative effect on your life, and how you live it. This episode I share a few stories about the negativi…
 
Our first show on location in 15 months, from the Catch in Key Largo. Two regulars of the Catch join Jim, Kacie and Jeff. We also get a sample of the menu items from Lala and wonder if Pirates were cross dressers.โดย Keys Bartender
 
With the hottest months of the year upon us, we thought what better time is there to get schooled on the fundamentals of boozy slushies. Entering this area of cocktails can stump even the most talented of bartenders, as the skill set that covers making individual cocktails doesn't always translate to drinks coming out of a slushy machine. So to bet…
 
This episode I talk about how I think that working in a restaurant should be a college requirement. Yes, that's right I said it! I talk about how working in the service industry can give valuable lessons in many aspects of what colleges call "The Real World," and prepare the people that do graduate college with a degree but can't find a job in the …
 
Today's episode is a one of my favorites of all time! We're talking about politics in the workplace, promotability, assessments, and coaching. We are ELATED to have Amii Barnard Bahn on the show today! If you want to get to the good stuff, 16:53 is your spot! If you don't know Amii, you are missing out, she's INCREDIBLE. So get on that! She's a for…
 
Whats better than drinking all day? How about f-ing around with explosives at the end of that drinking? Are people drinking more and is the bar higher for problem drinking?โดย Keys Bartender
 
Welcome to the 22nd episode of Cheaper Than Therapy! The free bartender call in advice podcast. Call (213)465-0837 and leave us your questions, Shana, Adhel and our top shelf guests will answer them on our weekly podcast.Ohhhh snap! Mixmaster Taylor Lax aka The Cocktail Bandit is on the mic this week. You may have seen some of his creative concocti…
 
This "Quick Shot" episode I tell you about a shot I recently found out about, called "The Angel Shot." Or to some of you "Ask For Angela." It is something that every bartender or server should learn about because it can really help out your customers. Remember to Rate, Share, and Subscribe! www.heybartenderpodcast.com…
 
From looking on social media and the food press it would seem that guests are eager for high-quality ingredients prepared by well paid workers in a healthy work environment, but what does this really? Are people prepared to a bit more for these things? Why do we not mind paying $14 for a cocktail, but balk at a $12 dollar sandwich? And what if chea…
 
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