Tag Archives: bar

Episode 21: Perspective From The Other Side with John Strawbridge

On this episode you’ll meet John Strawbridge. John brings us perspective from the other side, the customer side. We discuss ways to be a better customer, server, bartender, and much much more. This is an episode you don’t want to miss.

‘Music credit: “Going Home” By Lee Rosevere’ Http://freemusicarchive.org/music/lee_Rosevere/

One of John’s favorite places to hang out is Icandy Nightclub in Philadelphia. He shares details of the club and why he believes it is so successful.

Icandy Nightclub
254 S. 12th Street
Philadelphia, PA 19107

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Taking Control Of The Service Industry

The Service Industry, is a world of its own. Everyone and anyone who has ever been part of it will most likely agree. If you have been part of it for at least two years, you might have muttered once or twice that your restaurant or bar should have its own show. I am sure we have all seen the movie Waiting and can relate to a few scenes. We have all witnessed the sexual harassment, bias managers, unsanitary ways of handling food, over serving that obnoxious guest, or flagging the obnoxious guest because we’re simply not interested in dealing with them. Today, we will touch on ways to be better. knowing what you are selling, being able to be in control of certain situations and how you can make more money.

The biggest misconception about serving and bartending is that its easy. Depending on the type of person you are, it may be easy and come natural, and for others may take a few more tables and a couple extra weeded Friday nights to catch on. Nonetheless, it takes a certain kind of person to deal with the varieties of personalities, in the front of the restaurants and as well as the back. But on the contrary, what we lack the most is control. So many of us lose our cool, our composure when were a little busy and that needs to change.

Taking control of the situation, being in charge of the things you are capable of doing. You may not be able to get that extra well done steak out to your table who’s in a rush in 10 minutes, but who the hell orders a well done steak and who expects it to be ready in 10 minutes. But you do have control of telling your guest that because it is well done it will take about 20, that alone deletes their thought of it being fast and that might make them change their mind on their order, allowing them to get back to their business, without being pissed off at you that you can’t perform miracles. It may be simple to you, but when you walk away asking yourself, does that guy seriously think that’s possible? The answer is yes, people are that unaware and unfortunately it is our responsibilities to inform them the obvious, such as no well done steak can be ready in 10 minutes.

Information is key. Knowing the menu, knowing ingredients in drinks and food, will not only make you a more competent server, but it should also increase your tips. Being able to help or guide your guest through their meal, giving a simple suggestion. Most importantly, be honest! If you think something on the menu is nasty, tell them, but also suggest something that you think is good. Being able to connect with people will not only make them remember you, but also they will appreciate the human in you and thank you for not being the robot with the overused spiel that even you are sick of saying.

Attitude is so important in this industry. We need to stop with the pre judgmental comments before we even greet a table. Give everyone a chance, then make an opinion. Regardless of your opinion, you still have to serve them so why not make the best of it. If they are assholes, as cliché as it may sound, kill them with kindness. Keep in mind that in about 45 minutes they will be gone and you’ll move on and so will they. Allowing guest to get under your skin will only hurt you and your money. So don’t do it. Keep in mind that other people are around and may be paying attention to you and how you react. At the end of the day you are there to make money, make connection and network.

Now to the good stuff, the reason why we all show up, even if we were the night before telling ourselves were only having one drink, that turned into 4 beers and 3 shots of Jameson. The money.  There is serious money to be made as long as you are willing to work for it. The Service Industry gives you the opportunity to have a flexible schedule, take days off, go on vacations, work all over the world, gives you experience on dealing with vast varieties of personalities and network with all types of people. Take advantage of every chance you receive. Meet as many people are you can, and build relationships with the guests you have. Have a positive attitude and have good work ethic.

 

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Episode 20: Ethics Of Front Of The House

On this episode we talk about the ins and outs of the front of the house. We get into some details about pre-judging, race, running food and maximizing tips.

‘Music credit: “Going Home” By Lee Rosevere’
Http://freemusicarchive.org/music/lee_Rosevere/

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Episode 19: Perks Of The Biz

On this episode Charlotte and Pamela discuss the perks of being in The Service Industry. They give you specific details about freedom, traveling, networking, and how much money is to be made.

‘music credit: “Going Home” By Lee Rosevere’
Http://freemusicarchive.org/music/lee_Rosevere/

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Episode Eighteen: Gina Anderson Gives Great Advice From Her 22 Years of Experience in the Biz

On this episode meet Gina Anderson.  Gina has been in the Service Industry for 22 years and first got started as a phone delivery girl for Pizza Hut.  Throughout her career, she has been a server, a trainer, a barback, bartender, banquet server, and a suite bartender at the Dallas Cowboy’s stadium.  Currently she is a server at Papasitos and a Bartender at the At&t stadium, which she has done since 2008.

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We hope you enjoy this episode as much as we enjoyed the interview and be sure to check us out on iTunes, STITCHER radio, and SoundCloud.  We are still a new show, so please be sure to subscribe, rate, and review us on any of those podcast platforms!

‘Music Credit: “Going Home” by Lee Rosevere’

http://freemusicarchive.org/music/Lee_Rosevere/

 

Pappasito’s

321 W. Road to Six Flags, Arlington, TX 76011

Happy Hour M-F 3pm-6:30pm

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Episode Fourteen: Billy Cavallo, Bartender, Liquor Brand Ambassador

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On this episode meet Billy Cavallo. Billy got started bussing tables at the ripe young age of 14 and has since been in the industry, giving him 12 years experience. He has worked in just about every area of the service industry and is currently a bartender and a liquor brand ambassador. Currently Billy is bartending at a known sports bar in Philadelphia, “Boxers Philly”.

Billy shares with us all of his experiences from good to bad. He shares a craziest moment where some bar patrons get a little out of control, so he took the matters into his own hands and handled the situation.

We hope you enjoy this episode as much as we enjoyed the interview and be sure to check us out on iTunes, STITCHER radio, and SoundCloud. You can find each link below and also the where abouts of each establishment. We are still a new show, so please be sure to subscribe, rate, and review us on any of those podcast platforms!

Boxers Philadelphia
1330 WALNUT ST.
PHILADELPHIA, PA 19107
(215) 735-2977

‘Music Credit: “Going Home” by Lee Rosevere’

http://freemusicarchive.org/music/Lee_Rosevere/

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Episode Thirteen: Sebastian Miller, Server, Bartender, General Manager, COO

On this episode we are talking with Sebastian Miller.  Sebastian first got started in the service industry in 1997 when he was in high school.  His friend got him a job as a busser.  He has worked in 9 different establishments fulfilling the duties as a busser, expediter, server, bartender, assistant manager, and General manager.  Along with all of his service industry experience, Sebastian was also a COO for an energy drink company and helped organize promotional teams, educated vendors and sold into venues.

 

He has some hilarious stories for us on some of his worst and best moments. We hope you enjoy this episode as much as we enjoyed the interview and be sure to check us out on iTunes, STITCHER radio, and SoundCloud.  We are still a new show, so please be sure to subscribe, rate, and review us on any of those podcast platforms!

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