42 episodes

Bartending is great, until it's not. You're 86 is an interview show about how bartenders handle bad situations at their bars. We interview bartenders every week about everything from how to cut someone off to what you do when your bar catches on fire. Tune in every week to hear real stories from real bartenders about how they deal with all the bad stuff behind the bar.

You're 86 Justyn Myers - Bartender

    • Personal Journals

Bartending is great, until it's not. You're 86 is an interview show about how bartenders handle bad situations at their bars. We interview bartenders every week about everything from how to cut someone off to what you do when your bar catches on fire. Tune in every week to hear real stories from real bartenders about how they deal with all the bad stuff behind the bar.

    Some internal work we can all do – Ep34

    Some internal work we can all do – Ep34

    So this is a pretty weird time to be a human in society. I’ve been struggling with it, as I’m sure you are as well. First of all, apologies for the radio silence. It’s been a bit of an adjustment for me too. I typically do in person interviews, but as you can imagine, that’s not possible right now, not to mention everyone in our industry is a little preoccupied. I'm working on a system for remote interviews, and hopefully we’ll have some conversations in the coming weeks about how people are handling this crisis. In the meantime I wanted to just share some of my thoughts about what's going on, how it relates to our industry and some internal work we can all do. 



    As you might expect, both of the bars I work for are closed, which is a bit of a reality check. I usually feel like, “Well, if things go sideways I can always pick up shifts." And now here we are. I know this is a scary time, and one of the scariest things is the uncertainty of it all. It’s such a bad feeling to be powerless and have no control over the situation. Will we have to shelter even longer? Will we have a job to go back to if and when this ends, will we get sick? Will someone we’re close to get sick? What is the world going to be like on the other side of this? 



    It’s scary to think about and we want to do something about it, but there really isn’t anything we can do, on the outside anyway. Hoarding toilet paper and pasta isn’t going to change anything, except maybe the amount of available space in our closets.



    What we can do is work on what’s going on inside of us. I’ve done a few episodes about different mental tools that help us get through our shift behind the bar, and those are absolutely applicable to our current situation, even though we are not at work. Listen to this episode in the player below and Episode 31,  Episode 24, Episode 22 and Episode 19.  







    One thing that has really been helping me is focusing on all of the positive things I see, and you aren’t going to see those things in the news. That’s just not what the news reports. So if you must read the news, it’s important to keep in mind that all of the news is going to be bad. It doesn’t mean that everything happening in the world is bad though. In fact, I believe there is a lot more good happening that we think.







    I’ve seen a lot of positive things and I’m kind of excited for the potential for positive change because of this. I mean, there’s nothing like a common enemy to bring us all together. I've seen so much generosity, humor and creativity especially. I’ve seen things like Dani and Jackie’s virtual happy hour, where bartenders are showing folks at home how to make cocktails, and the bartenders can get tipped out for it. Maybe you want to try something like that for regulars at your bar?



    I’m really grateful for those things, and that’s another thing I’ve been doing too, focusing on what I’m grateful for. I mean, I have a home that I really love to shelter in. Some of us aren’t so lucky.



    Another thing we’re going to have to do right now is to practice patience. We’re all concerned about money. I mean it’s really scary to suddenly lose our jobs or worry about losing our businesses. It’s just adding to the uncertainty. But we have to try to be patient, compartmentalize our emotions and worries. Our unemployment checks are going to come when they come and there’s nothing that we can do about it. In California alone, the Employment Development Department has received more than one million unemployment claims in the past two weeks. It’s like those times at the bar where a bus load of 40 people all walk in at the same time and then the dishwasher breaks. There’s only so much they can do.



    A lot of our guests on the show have mentioned meditation practice as something that helps them, and myself as

    • 9 min
    Cultural consideration in bar programs – Ep33 With Samuel Jimenez

    Cultural consideration in bar programs – Ep33 With Samuel Jimenez

    Things can get dicey when we borrow elements from other cultures for our bar programs.  Is it ok to use ceremonial fabric as a tablecloth or put tropical drinks in cups shaped like religious icons? Cultural consideration in bar programs is very important, but it is challenging when we don't have an understanding or even exposure to those cultures. It's easy to misrepresent someone else's culture when you don't have any knowledge about it, even if you are well intentioned.



    My guest today is Samuel Jimenez. He has been in the industry in the Bay Area for many, many years. He is currently the bar manager at Novela in San Francisco, and he was recently chosen as one of Imbibe Magazine’s 75 People, Places and Things that will shape the way you drink in 2020, after spending 2019 educating the beverage world about Polynesian culture and history and how it relates to tiki. Samuel believes that the key to running more thoughtful bar programs is having a better understanding of the cultures you're representing.



    As a fist generation Samoan American, Samuel has a deeply rooted connection to Samoan culture, which many Americans have little understanding or exposure to. Samuel had so much to say about cultural consideration in bar programs and the importance of knowledge and cultural exchange. Listen to the episode in the player or wherever you get your podcasts, and don’t forget to subscribe and stay tuned for more. Also be sure to check out our homepage for more great advice on some of the biggest challenges in our industry. Cheers!

    • 39 min
    Becoming a wine importer – Ep 32 With Ian Adams

    Becoming a wine importer – Ep 32 With Ian Adams

    Many of us, myself especially, wonder where to go next with our careers. One exciting option is to start an import business. It seems like an exciting career of traveling to far away places and shaking hands with bearded men in exotic marketplaces. While there is some measure of that, becoming a wine importer is not without its challenges, particularly when international trade disputes happen.



    My guest today is Ian Adams, Director of Spirits and Fortified Wines at Merchants of Thirst, an importer of wines and spirits from Europe. Ian has been in the hospitality industry for more than 15 years managing bars and restaurants, including 15 Romolo. A couple of years ago he and some colleagues started Merchants of Thirst, and he had a lot to say about what he’s learned along the way and how he’s facing obstacles like the tariffs that were imposed in October on goods from the EU.



    Check out our conversation in the player or wherever podcasts are found to hear what Ian learned about becoming a wine importer. Be sure to also check out our homepage for much, much more, and don’t forget to hit subscribe and stay tuned. I’ll see you next time!

    • 32 min
    Useful tips for bartenders – Episode 31.5

    Useful tips for bartenders – Episode 31.5

    Light Spanish wines are perfect for recording recap episodes



    Welcome back! Thanks so much tuning in to another recap of what we've learned in the past few episodes. We had four amazing guests this month who shared many useful tips for bartenders and industry professionals. Listen to the episode in the player or wherever you get your podcasts for some of the most important things we learned.



    In Episode 28, we learned all about how competitive bartending can make you a better bartender, with recent Speed Rack winner Jessi Lorraine. In Episode 29, we heard from Absinthia Vermut about starting a craft spirits company and the value of writing a business plan. In Episode 30, we heard from Mike Miranti about the challenges of high end restaurants. Finally, in Episode 31, we got to sit down with Hubert Tang and hear how he stays positive on the floor.



    That’s all for this week, but be Sure to also visit our homepage for much, much more. Be sure to sign up for our mailing list while you're there. It’s another way to stay up to date with all of this great information. I'm sending out the next newsletter soon, so don't miss it! I’ll see you next time!

    • 5 min
    Staying positive during service – Ep31 With Hubert Tang

    Staying positive during service – Ep31 With Hubert Tang

    Hospitality is our number one job. It is literally the name of our industry, but it’s often hard to be hospitable when you have other challenges going on in your life. Difficult customers, trouble with family or partners or simply being exhausted from work all make staying positive during service a big challenge. With a few good mental tools, however, we can learn to stay positive with our customers no matter what is going on in our lives.



    My guest today is Hubert Tang. He has been in the industry his entire life, as his parents worked and owned restaurants, so he really understands the industry. Him and I currently work together at High Treason where we recorded this interview, and he is exceptionally good at staying positive and hospitable to customers no matter what’s going on.



    Check out my interview with Hubert in the player or wherever podcasts are found, and hear what he had to say about staying positive during service. Visit our homepage for more and be sure to hit subscribe in your favorite podcast player, we have new conversations every week. And please share us with your friends and colleagues in the industry. This is such great information for everyone. I'll see you next time.

    • 39 min
    The challenges of high-end restaurants – Ep 30 With Mike Miranti

    The challenges of high-end restaurants – Ep 30 With Mike Miranti

    Fine dining and high-end casual restaurants can be very exciting and lucrative places to work. You get the chance to work with well respected chefs and staff, the pay is usually higher and the media attention is exciting too. But the unique challenges of high-end restaurants can make working in that environment exhausting if you're not prepared for it. High-end restaurants are often more complicated and more stressful. Solid teamwork is a must in that kind of environment. If the operation isn't firing on all cylinders, things can fall apart quickly.



    My guest today is Mike Miranti, he’s worked and managed several high-end restaurants in New York, including Becco and Sen Sakana. He’s currently head server at Feroce in Manhattan and he is also a co-host of the Not a Foodie Podcast. Mike shared a lot of great advice about the challenges of high-end restaurants, including a time when the sewer overflowed into their bathroom.



    Be sure to check out our conversation in the player or wherever you get your podcasts, and don't forget to hit subscribe. We have new conversations every week about some of the biggest challenges in the industry.  Be sure to visit our homepage,  and if you haven't already, sign up for our mailing list. It's a great way to catch up on anything you missed. Thanks so much for listening! I'll see you next time

    • 32 min

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