E105 Jose Mariano

This week's guest is Jose Mariano, originally born and raised in Modesto, California. Jose is currently living in Tulsa, Oklahoma. Jose originally started working in the back of the house and quickly made the move to the front of the house and bartending. Jose talks about how he wound up living in Tulsa and we talk about the bar scene there as well.

Jose talks about how he learned craftcock, tailing while on the job, and he discusses what he learned by listening to the bar of guests. Jose also talks about his plans for his next move to Dallas, Texas. Enjoy the show. Okay, you were listening to another episode of the industry podcast with your host, Skip and Dan.

How's it going, buddy? Well, you know, just getting ready to unfortunately have to go back to the office for work. Oh, is that right? Yeah, can you imagine that two years around in my pajamas at home and now it's done.

First row problems for the floor. That's crazy. When does that happen, actually? Going in tomorrow after a couple hours.

Yeah, and then... Can't exit or drunk tonight though. That's not different from anywhere that we've formed. And how are things going with you?

Today's our first day of the no-mask policy. First, yeah, as we're recording today anyway, so by the time you're listening, there's a little bit of mastery for a couple of weeks here in Kitchen and Water, Lu, so... Yeah. Women have to start waking up again, I guess.

People have to start from their facial hair properly. So it should be interesting. We'll see what the blowback is. I know some places are still planning on keeping the mass mandates alive, but we'll see how that affects people's business, I guess.

Yeah. So we have a great guest. Jose Mariano's going to be joining us in just a minute here. Before we get to that, I should mention that if you'd like to be a guest on the industry podcast, then you should DM us at the industry podcast or you can...

on Instagram or you can email us directly at info at theindustrypodcast.club. Zach Hannah does the artwork for the show at ZachHannah.co. Should check him out for any graphic arts needs. And subscribe.

Great review. It helps us a lot. Sure does. She also checked out the archives.

We've had a lot of good shows recently. We had... This was where I get you to run through the list. Sure.

The last episode was for an end of Cardoso. Prior to that, we had Yelena Enter and then Chef Matt Vasile, Justin Vail, your business partner, then we had the absolute 100 with your wife, Janine Saunders and Matt Hewson. That was a nice present one. Yeah.

So check all those out in the archives. Lots more episodes to come. Starting with this one right here. Jose Mariano is joining us now.

How are you doing, Jose? Doing well. How about you, too? We're all right.

Thanks for coming on the show. Appreciate it. Yeah. Yeah.

Absolutely. It's a good time to be able to speak with you guys, especially on some shitty weathers, but it's all right. So Jose O'Grollma is... Yeah.

Where are you coming to us from? Also, Oklahoma. Tell us Oklahoma. Okay.

And where? You're not originally from Tulsa, though. No, I'm actually from Modesto, California. Just moved out here to be able to be a part of the industry and satellite and life-changing decisions as well.

Growing up in California, what got you interested in service industry? It was sort of a happenstance. Oh, man. Honestly, just moving here to Oklahoma is just, of course, trying to find a job and everything like that.

I'm going to introduce to the restaurant industry and pretty much started as like a dishwasher on a week, by the way. Then when I got into Brighton, and that's when everything started, of course, meeting some amazing people, better opportunities and just enjoying the new lifestyle of making craft drinks for everybody as well. And what's the name of the song you're working at currently? Right now, I am over at Bravo's, Halpin O' in the meantime, but I was a former and foreign manager over at the go, and that was...

or here in Tulsa, Oklahoma. Okay. So, talk to us a little bit about that. What's the vibe?

What's it all about? Man, so the vibe, it's like a nightclub. I'd say it's more like Lebanese Mediterranean solo restaurant the other day. And then at nighttime is when all the American Pie Bose goes around drinking on shots, all these beautiful women, amazing people coming in.

It's just a life-changing event that happens at night where everybody just gets to be themselves and have fun. And so, like, that's some more of a nightclub situation there. I know you were mentioning that you got into craft cocktailing. What spot were you working at when you started making craft cocktails?

Yeah, so when I hit 21, I started working over at Foolish Things Bar and Biscuit. And they do more like craft style drinks. Of course, you got to know your experience and your wine. And then of course, we're also over-reased to the shop in the mornings.

So that's when I got introduced to make coffee or get more experimental with coffee infuses with different type of beverages, like white russians, espresso and white beanies, a bunch of amazing cocktails like that as well. Now, I'm actually drinking a coffee right now. I finally got into it. Okay, so let's talk a little bit about the what the scene in general is in Tulsa.

I don't think we've had anyone from Oklahoma. Yeah, before. So, yeah, tell our listeners a little bit about what you consider the main bar scene in Tulsa. Right now, the bar scene in Tulsa, it's very upcoming.

When I first moved to everyone, told me it was 20 years behind. It's definitely up and going though, especially coming from California. But here we do got amazing craft bars. We got really, really good bar tennis.

I really know what they're doing. I know where people from California or New York applying in Tulsa, they're just trying to improve the state and city itself. But I'd say it's more like a very relaxed vibe and you're just able to feel welcome coming in Tulsa, especially from another state. Yeah, what prompted the move from California to Oklahoma?

So I actually went on a road trip. I went on a road trip with a bunch of friends. And this was, I think it was about to be my senior year. It was about to be my senior year.

And I was like, wow, we go on a road trip. And we just met a bunch of bar tennis here. And they're like, yo, you guys want to come out the bar? Yeah, yeah, yeah.

Cool thing is that it was like a restaurant bar. So we were able to tell the differences. And then they introduced us to these mocktails with tequila tasting, but really had zero proof alcohol on it. And it was just a good time.

And it's amazing people. And when it was time to go back to school, I ended up completing high school. Got done with my football and everything like that. And then once I pretty much graduated, I was ready to develop and try something new.

So Tulsa, what was this fun? Yeah, nice. Good living here ever since. What's the rough population of Tulsa?

Oh, damn. It was a couple of hundred thousand. Over a million at all. No, I mean, I mean, it can get there.

There's definitely been a big chance since I moved here, but I'd probably say, I'd probably say like a few hundred thousand. Yeah, so I was always waiting for close to a million or not or those mid-sized cities. Cool. And I guess the cost of living is probably a lot different too.

Right? The cost of living over here is amazing. You can go on parry. I'm not worried about it.

So you started this, sorry, it wasn't even the place that you started out when you moved to Tulsa? Senur to Kila. I then worked my way into the craft industry. So let's run through a little bit about the places that you worked in sort of what they were all about and what you learned that you've smiled at.

You started as a dishwasher, right? Yeah. So talk about that spot and what you learned there. Man, so mainly as Senur to Kila when I first started, I learned the ways of the restaurant industry.

I've been able to know what to provide, what to work on or even when it comes to knowledge. Like, of course, you got your margaritas, you got your paloma, all these classic cocktails. Everything else that I got to learn as well was more of like trying to justin' into starting from the bottom to learning to management. And once I pretty much learned everything from there, when I hit of age, I started to go into something a little bit more difficult, like something more new.

So then the craft industry got introduced to me. And close to the craft industry as well. When I first hit 21, of course you want to go hop on and go into these bars and try some new things. I went into the bar of foolish things and I pretty much just got a relationship based on my first day.

I was like, what's up with that? So after that, I met up with the bartender's there and the bar manager was amazing guy. I appreciate that guy, like, basically taught me everything I needed to know about his different types of skills and, of course, the craft and knowledge. He actually hit me up.

He's like, you know what I'll say? Are you interested in bartone? And I'm like, well shit man, I never fucking tried it before. But damn, if I can make a damn work or read it, I can probably do this.

Next thing you know, the next day I ended up started working. And yeah, as a mering home go over and play it. So then when I started bartone, man, it literally only took me two days. I pretty much learned everything.

Just a very quick learning and ambitious on what I do. So getting thrown right behind the bar that quickly and with not much experience, and you're saying you learned it in a couple of days, but how long until you felt very comfortable behind there? Because I know there's like, okay, you can learn how to make the drinks, but then it's also organizing your time properly and then remembering how to make these cocktails. Is there a place where you get a bunch of different classic cocktails ordered all the time?

Yeah, so I'd probably say it took me around, I'd probably say it took me about three months to finally be able to adapt to newer situations. Like, and what do I mean by situations are like someone coming in and be like, yeah, let me go ahead and get this drink. I see the balls that you have. And then he'll go ahead and be like, yeah, I want to go ahead and have you make it.

But the thing is, I probably don't even know how to make that drink, but when I do the time I can make it. So I'll go ahead and look up the ingredients or obviously ask the boss and everything like that. But I'd probably say like three months is when I finally felt like very confident. I felt like I was able to answer any question or make pretty much anything.

But of course it takes time as well to be able to learn everything as well. Did you do any studying like read up on any cocktail books or were you mostly just learning in action? Yeah, so the way how I was trained at work is my manager pretty much told me to go ahead and choose a bottle every day that I worked. So I would pick up a bottle, I would read a little about it before I started work, and then I would try to push that bottle, make a cocktail out of it or describe it to a customer.

You know, try to teach them about the bottle. And then whenever I got home, I would read books. So like Death and Co was really amazing book to learn everything about the bar. And another book that I would read is Cocktail Codex.

Another one that I would read is I believe it was Mine's cocktail book. That owns a really good one as well. But mainly I would just try to look up recipes, try to memorize them or try to advance the recipe as well by recreating something different. Why did you start to get an opportunity to make your own cocktail list where a bar or have you not happened yet?

It actually has. So my first time I was able to do that is when I started working at the GOES. So when I started working at the GOES, it was during COVID. It was such a rough start, man, because the bar owners, amazing people, they opened up their restaurant.

I think it was like a week before COVID hit. So they opened up. They had the grand opening. And then they get shut down.

It's like, what the fuck, man? How am I going to get shut down? And then next thing you know, everybody opens up again and everybody has to reshub down again. And then it goes like, what the hell now?

We're getting shut down like almost what? Two, three times throughout the year? Does it look good? But the restaurant and bar, it's doing amazing.

And I helped them create a few drinks on them. And you know, there's this drink that I called. It's called Sinfine and it's a Mesca Prince 75 variation. So you got your Mesca, which would be more of like a like a smoky, a little bit of like a spice infused because I added some fresh ol' bignons.

And then I used the chartreuse, which was actually created by these munch. And it's like a very strong, I'd say honeycomb flavoring. And honestly, just being able to create drinks for restaurant or bar, it's amazing feeling because people look up to you. They get to tell you how it tastes like or, oh my gosh, who created this.

And definitely that was the first time being able to actually make a bunch of drinks with the restaurant. What do you think is the sort of secret to going into making a good cocktail list? Like what does like a really good type cocktail list need to contain? That's actually a very good question.

So a really good list to contain certain cocktails is you always want to have the way how I see it is I try to keep it balanced. There's a lot of people that are very picky with certain flavors, or maybe they prefer a certain type of drink. So what I'll do is I'll go ahead and choose a theme. So whatever theme the restaurant is, I'll go ahead and have more of the cocktails based off of that restaurant.

So let's just use, let's say like a Mesca Prince munch, of course, they have tacos, avaritos and all that stuff. I'm going to make it more Mesca and tequila based off of cocktails. I'm going to have more of those selections on them. Now for the goat, it was more of like Eastern Lebanese style type of dishes.

So it's going to have like some mangoes like fresh ingredients, fresh fruit. So I would use a bunch of like fresh cocktails. So like strawberry friends 75 or another really good one that we created or the owners created as well. It was called a lucky ducky drink.

And basically with that drink, it was like a peach mango confused with vodka and a head champagne topped off with it. And we had this little key rub with ducky that we put inside the drink and do it to everybody. You guys really go on the Instagram with mine, you would be able to see a bunch of drinks and ducky's like, man, what's up with all these ducky's, man? Are you just obsessed with them?

Yeah, no. So basically, other go, we had like a lot of fresh sweet type of cocktails. And then for the gentlemen or ladies as well that probably chose a different type of drink. We had man hands, we had old fashioneds or even fresh citrus botanical flavor drinks as well.

So when you're transitioning into doing more of the management side of it, when you're like the bar manager at a spot, talk me a little bit about what you had learned previously in your career that helped you be a better manager once you got that role. So bar managing is definitely more difficult than managing like in front of the house. Like as if you were to be like at a restaurant, I feel like with bar managing, you got to be able to know who is intoxicated or you want to prevent that or you want to be able to handle certain situations. When it comes to bar staff, you want to make sure they're knowledgeable, make sure they're always learning, creating the best service for your people and of course just in general.

And I probably say with my experience ethic go help me a lot because I learned different situations, especially working in nightclub for the first time, which was amazing. I love it. I love music on the party. When it comes to, I said, the most difficult thing is probably probably just looking out and always being alert of situations because when people drink, it tends to switch directions and attitudes very, very quickly.

But of course, our job as part of this is to make sure we make the best solution for everybody. But that was probably just the only difficult thing. I've always been like a team leader everywhere I worked or even try to work out. Yeah, what's the secret of like being a good team leader?

How do you think like what's the best way to run a team and to keep and sort of make an effective staff around you? The best way to run a team, the way how I think about it is probably to understand the person themselves. To understand them, ask them questions or have them ask you questions to be able to see what they need help on or what they don't understand or if they wanted to learn something else, you would have to go out of your way to help them out. And it's just more like communicating.

This is the most part to be able to understand the person. Then of course, them understanding you to make sure you're not upset or to be able to react in certain ways, especially during busy circumstances. But for the most part, it's just more having a friendship but not a friendship at the same time. Just keeping boundaries.

Right. And it's like, one thing I've learned certainly is that it's very important to sort of treat everyone fairly, but you can't treat everybody the same because people are just different, right? Yeah, absolutely. That's definitely one of the, man, I had to learn that the hard way when I first started.

Right now, man, I'm only 23. When I first started, I was 18 at the time when I first got introduced to management and everything. So definitely if people are older than you, they look down and you're like, man, what are you doing? What's going on?

Yeah, yeah. What's going on? But of course, just all about being dedicated and of course being, what's the correct word for it? It's more like being very competent where you're at.

So you obviously like working at the nightclub. What type of, like, talk to us a little bit about the differences in clientele between like working at the nightclub as opposed to working at the craft cocktail spot? Man, so we're never working at a craft cocktail spot. Everyone likes to go in and just be able to talk and enjoy their drinks.

And the difference of a nightclub, people love to get bottles there is they love to, man, let's get fucked up. Yeah, let's just twerk on the seats, everything. It's more of like a very, like a hype situation and going into like a craft style. You're going to be like, man, I'm just going for the drinks and for the conversations to meet people to be able to take your time to learn.

And nightclub is just like, man, just hanging out with a bunch of brands doing bottle service. Oh, cool thing is that here in Oklahoma, we just got through the bottle service law as well. So everybody's definitely selling bottles now and not only that, but in stores, they're actually starting to sell wines and liquors as well. When I first moved out, I was like, man, why didn't cabinets that?

Where's everything else? It's like an empty store. We were going on and actually, you know, the laws are all different. That's crazy thing.

But I'd say those are the most. Where did you buy wine and liquor before these last things? Man, so before the launch changed, you would have to go into like a legit liquor store. You weren't able to go into like a whole store and like, let's just say a Walmart or Target.

You would have to go into like a liquor store and do a whole process thing. But now that the law passed, you're able to just go anywhere now. Right. Yeah, that just changed here as well.

Pretty recently for us. But yeah, I didn't realize Tulsa was like that. Because most places in the US have been selling booze and corner stores for ever. Yeah, it must have been an eye opener for you coming from California.

And a really big eye opener is the different type of styles out here and how slow the pace is like, I'm not in a rush or the traffic. People say, chocolate is crazy. But man, we're here. It's like, man, this is amazing.

Great. I like this. This is going to happen. But definitely the really big eye opener is the different type of styles and how do I put it?

Like more the way people dress or the car is seen out here. Like you'd be amazed how different it is. Like over here, there's like a lot of some sound weird, but there's a lot of jeeps and trucks out here. Man, like that's what I damn jeeps and trucks.

But yeah, definitely with the whole outfits and everyone dresses out here is definitely a little bit more like urban like. Yeah, so when you were mentioning that, like the difference in sort of the scene in California to moving to Tulsa where it's a little bit more laid back slower moving sort of in Tulsa, you know, with your guess at the bar as well. Like they're a little bit more patient when waiting for a service or is it the same as everywhere? It's more of the same everywhere you go.

I thought it just depends on the person that someone comes in with, let's just say you could build their vibe like they're a little upset or if they're like in a hurry for whatever situation, you could definitely tell that they're in a hurry. So you want to try your best to make them feel good in a way. But definitely it usually varies everywhere. Like it's just that's an interesting thing about working in industry.

You just made so many different types of people. Yeah, that's for sure. But you didn't really notice a big difference between like the sort of go go attitude to California and coming to Oklahoma, like West far as your guess, just more in the way of life. Just more in the way of life.

I would say. Okay. So you're still pretty young as you were mentioning and you've already done a fair amount of the industry. So you're working out a spot now, you're just kind of helping out somewhere you were mentioning?

Yes. What's the slide? Yeah. The slide is called Bravo's where I'm helping out.

It's a Mexican cuisine and it's really, really cool. The owners and friends with them. He's amazing dude is restaurant's beautiful. Right now I'm actually in the meantime moving to Dallas.

So when I moved to Dallas, my main goal once I get there is to be able to join the mixology contest to be able to do competitions with amazing bartenders all over the world. One of the bartenders I really look up to that down. His name is Andy. He goes by M F D K Andy.

Another one is the garnish guy. I'm sure you guys heard of him. He's from LA man. I just look up to people like that.

I just want to be able to travel and make amazing drinks. So why Dallas? Why is that where you're headed next? Dallas, the reason why I want to move there, it makes it feel like home in a way.

California is very fast. It's very like there's so much to do. Like you never get tired of going out and finding new places or even like just the people out there in general. It just sort of makes me feel like home and it's not too far away from where I'm at.

So me and my lady, we decided to move out there and she's actually from Dallas as well. So she's the main reason why I wanted to go out there. It's just amazing out there man. So much fun.

Yeah, I've been to Dallas. There's lots of definitely a lot of sort of Tex-Mex joints. And yeah, I didn't when I was there now, I was just sort of in the downtown area on the main strip there. But like I didn't notice a whole lot of cocktail bars, but you've obviously visited there before.

Right? Like what's the cocktail scene like there? The cocktail scene is very more amusing because people there just wanted to have different types of styles of bars. Like geez, there's two bars that are owned by the same people.

One's called Ruins and the other one's called Armory. Armory is more like a medieval type of scene, like very like dark and the cocktails there are like bourbon, scotch, and whiskey. And then the other place called Ruins, that one's more of like like an agave spirit. So Mescale, tequila, and it's more of like a like a Mexico, ancient type of vibe.

It's very hard to explain, but you can definitely tell a big difference between the two bars. And honestly, that's what I'm all about is experiencing new different type of themes and definitely new new work of arts. So what's next? So you're going to Dallas, you're like, is the goal to stick in the service industry for now, find a cool bar job there and then you want to break into sort of competition?

I definitely want to get more into the craft industry nightclub. I might get back into nightclub, but I just miss more of the craft style that just love experimenting with different drinks. Once I do that, there's an amazing bar called Tippsy Alchemist. That's one of the main goals of me trying to get into.

And once I finally find a really good job, I'm just going to go travel and join these bar competitions all over the world. Notice by where I really want to go is London. London, I've heard they have amazing amazing bars out there. Like there's actually this bartender that I got flew in from London and he was like sort of like an older gentleman.

And he goes, man, I like the way you work. I love the way how you agree people will talk to him. And I'm like, yeah, appreciate you man. Where you from?

And he goes, oh, I'm just a retired old bartender from London. And I'm like, oh, damn, what bar did you work at? And he ended up telling me, but I can't remember. But this guy, he's literally telling me a lot.

He literally gave me a little, it's like a little notebook of everything that he's had throughout the years. And man, I wish I was able to share it with you guys. But gosh, this guy, it's just encouraging me to go to different countries. Yeah, I mean, it's an amazing way to learn about the service industry for sure.

And you get so many ideas because as much as our job is pretty much the same wherever you go, there's so many little differences in the way people give service and also the types of drinks and food that they present as well. Yeah, I do agree. So Dallas, so if you're, when you get to Dallas, like, is the idea to like start entering some of the competitions that you can just do locally and then use that as a springboard to traveling? Because I know a lot of times you can start out just doing like the Bacardi competition or something in Dallas.

And then if you win in your city, then they'll jet you off somewhere for the next round. Yeah, that's definitely my main goal. I'm still trying to get used to figuring out how it all works, but I have a few friends that are slowly guiding me into the right way. And, geez, hopefully it all works out in the end because I want to be able to experience what everyone else does.

And then hopefully become an influencer for everyone as well, being able to teach. Right. Yeah, that's sort of a goal of yours as well. It's to get into sort of teaching craft talk going.

Yeah. I don't know what press chunks. Oh, like consulting? Yeah.

Okay. Yeah. So we've had a lot of people on the show who've sort of broken into that consulting area. It's kind of a hard thing to break into because it tends like if you go to a bar and say, okay, I'm here to consult, like make a cocktail list or whatever, and you're trying to promote your business that way.

A lot of people are sort of stubborn and feel like, oh, I already know what I'm doing. What do I need to consult them for? So what's your sort of a plan of attack and breaking into that field? So the way the way, like in the consultant is more of like, I probably say it to be able to go into a restaurant and to help out for a little bit, possibly work there for a few months, bring in a lot of clientele and to help create possibly certain drink menus there.

Oh, we got a special guest here at this cocktail menu. Go ahead and give him a tryout. And then if they really do enjoy it, possibly add them on, just bring in work, land, town, general, and then possibly whenever I'm done with that, I could just go somewhere else. Just more like trying to help build restaurants.

It's definitely one of my main goals. I've helped out a friend before he has this company and it's more like a caring venue. So we would go and we would create certain type of drinks and it was like more like we would go to weddings, make some amazing drinks and then we would ask the bridal or the bridesmaid. And everyone like that, like, whoa, what are you looking for?

What type of drinks do you want? So after that experience, it definitely made me want to be able to like travel and just help out everywhere. Or one of my main goals as well is to be able to buy in the company or like a bar to work for and maybe go bounce to their new locations. So just to be able to expand.

Have you been involved in any of these places as sort of like setting up a new spot or have they already been established when you started working there? There was one spot I was involved in. It was called Blue Coast Chirci Food. And that was, I think it was after my first year of bartending.

And that was an amazing experience as well because it allowed me to be able to see what a bar or what a restaurant looked like before it was after. So I was able to help with choosing different drinks or to be able to choose the inventory for that restaurant or to be able to see what type of drinks are we going to be holding. And that was definitely an experience. It was more of like a, I say, very similar to like Tiki style.

So it's like very fruity type of cocktails. Yeah, it sounds like for someone who is still very young in the industry, you've sort of worked out a lot of different types of places. So that's how do you feel like all these different experiences have sort of made you into the bartender or bar manager that you are now? It's definitely helped me improve a lot.

It helped me realize to have a lot to learn. But that's why I feel like being able to move to different cities. It would allow me to learn even more knowledge than I did before because there's just so many things to learn. Or even, well, one thing that I learned the most that I like in the industry as well is there's always customers that are very picky with their cocktails.

They're very, they're very like, they want certain things. Those type of clients or customers are the best to pay attention to and to ask them questions because they know a lot when it comes to drinks. I had an older gentleman one time. He was a little rude at first but I got to get to know him.

You can say he's a prick. Yeah, he was like, damn, why do you have to like a dick man? He actually knows his name was actually Dick. Sorry, I'm being an asshole.

But yeah, man, he actually taught me a lot. I'm actually really good friends with him now. He explains things that I never even knew about. Everything that he taught me, he was already in the book.

So I'm like, okay, I'm gonna start paying attention to the customers that are like very, very picky and maybe have a conversation with him and be like, man, why do you like it like this? Why do you like it like that? You know, just try to get information from them. And honestly, I've been learning a lot or even friends that are like lawyers or or chiropractors.

Like I learned a lot of knowledge from them too. You just get to learn so much and I guess that's the reason why I chose the industry and hopefully it opened up a bar someday when I'm older. That's a good tip. I don't think a lot of the enough bartenders sort of take that avenue where you can actually learn from your guests because we're all so sure we know what the fuck we're doing all the time.

And it's like, you know, so it's taking the time to learn from someone who might not even be in the service industry, but you bring up a good point. Like they like they're drinking a certain way. Why is that? Like, what is it that you like about that?

And you can take that knowledge and sort of use it and what you're doing behind the bar. Yeah, and that's definitely it. But the skill I've been using online, I mean, I'm a very observant people. Like I love to talk, but at the same time while I was just talking to both of you as well, I like to go ahead and pay attention to what's around me as well.

Like I like to bring in as much information and knowledge as I can. Like I remember my first day bar, I was like, man, I want to learn this whole entire bar. Like I want to be able to run this whole thing. Man, I even know, I even know what a damn hmmosa was.

Like, you know, just a funny thing. Well, you seem like an ambitious dude. I'm sure you're going to do well wherever you end up. And best of luck in Dallas.

We appreciate you coming on the show. Plug your social media a little bit for us here. So where can people find you on Instagram, et cetera? Yeah, so on social media, you could find me at underscore infinite underscore ambition underscore.

And on my account, I try to post daily contents. I try to post things that will be able to teach everybody to Bardton, even though they don't know why. And of course, I try to make a lot of collaborations like to help out a different type of liqueurs or brands that are upcoming. And I'm definitely trying to use it more as an influencer and, of course, teaching a lot of accounts, especially in the bar scene.

Awesome. Well, best of luck, Jose. Thanks again for doing the show. And anyone listening if you're in the kitchen or waterloo area comes to me at either Babylon Sisters Wine Bar, Up Town, Sugar Run, Speakeasy, Downtown.

Check the Instagrams for both of those for upcoming events and passwords, et cetera. So yeah, Jose, once again, thanks for doing the show. Best of luck, good luck in Dallas. Cheers, let us know how it goes in Dallas when you get there.

Appreciate you guys. Cheers, Brian. Thank you.