E107 Ty Miners

This week's guest is Time Liners, who joins us in person for a fun interview. Ty currently works as the beverage manager at the Bauer kitchen in Okalwater Lou. Ty got her start in the industry approximately seven years ago when she got her first job serving at Jack Asters. We talk with Ty about the advantages of working in the chain restaurant and starting your career, we discuss the difficulty of hiring staff in this current time, and we talk about the challenges of being in management at a young age.

Ty's another terrific guest and it's a great interview that you'll definitely like. Enjoy the show. Okay, we're back with another episode of the industry podcast. My name is Kit.

This is Dan. What's going on with you, buddy? Another day for me, hanging out is normal. Mm-hmm.

I'm going to do work in the salt mines. No complaints, yourself? Yeah, it's alright. What is the day today?

Mentionally nice, so I'm leaving for a much more vacation for a week, which meant that I spent the last two days and tomorrow I will be running around stocking everything for two bars for a week. Oh, it's going to be a free giveaway of blues at your bars. Yeah, now's the time to check them out. If you have in check out Sugar Rud or Babylon Sisters, probably next week's the time to do it because it's going to be a fucking free throw.

Yeah, I'm going to take a shot down while you're gone. I'm lucky by the time you're hearing this, I'll already be back. So, we have great guests as always. This time, mine is going to be joining us in just a second.

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That's how we say all those likes will be in the show notes as well. She also checked the archives. He has some really good episodes lately, and here's Dan to run through them. Oh, yes.

So, we have a special episode of Halloween relief from Dubai, prior to that, Jose Mariano from Tulsa, Oklahoma, and then we have Fernando Cardoso from Madrid, Spain, which is pretty cool. You went into it from Las Vegas, and then Matthew Seule, which is pretty cool too. Yeah, and by the time you have listened to this, we should probably drop it. We're probably going to be adding a new feature to the podcast very soon, so stay tuned for that for now.

Let's get to the guest on hand. Time-inder, how are you doing, buddy? Good. How are you?

Very good. And I'm just going to say that Ty has already slayed this podcast, because I'm being honest to her. You've probably found the way to my heart by bringing a bottle of my favorite wine. Because I am a burolo nerd, so she brought a bottle of burolo to the podcast, which actually kicks the ass of anyone who's been on the podcast before.

Sorry, Ellie. All right, let's go to the other one. Awesome. Thanks for having me.

Very nice. Well, thanks for doing this. Thanks for coming by. It's always better to be this one's live and in person, when we can.

So let's just jump right into it. Let's talk about how you got started in the service industry. Yeah, so I started at Jack Assers. Fresh and new had no service industry experience.

I was working retail. And honestly, I met someone at the place that I was working, and they were like, you know what, you're fucking awesome. You come on in for an interview, and I was like, all right, great. For what?

And he's like, yeah. He's like to be a server. And I was like, oh, no. But I went anyways.

And I was like, you know what, at most I could be a hostess. And so I went in, and I sat down with the general manager at the time, and she looked at me, and she said, you're not going to host, you're going to serve. And I want you to start next week, and then put your two weeks in. And I was like, oh, great.

So I think I was freshly 18. Oh, shit. Like, freshly 18. So yeah, it was a big step for me, because I was not expecting it.

But honestly, I take things as I come. So I was like, you know what, let's just fucking do it. Because it sounds like a lot of fun. And then later during that time, I learned that he was from back a house, but he made it in his, he put forth the effort to be like, this girl's fucking awesome.

She needs to be on her team in front of house. So that was great. So either way I got started there, and it was a shit show, honestly. Traveler fire.

The good thing about places like that is that they have a lot of structure. So it's almost like if you're going to, I always say, like, I'm just going to give a brief aside right now. But basically now that pandemic has happened and trying to hire people, everybody only, I'm sure you are aware of this as well. Some of the resumes are fucking insulting.

Like, I'm getting, the two parts that I own are not for people who is their first job. And the other one I got, I got a resume the other day from a person whose only experience was as a dominoes, he's a delivery driver. And like, Jack Gasters, Eastside Narios, these are the places for you to start. And there's a reason for it because it fucking teaches you, steps of service, and like, and structure in how to do the job properly, would you agree with that?

Absolutely. I mean, the CIRC Corp is Jack Gasters. So it has such an extensive training program to the point where if you make your mistakes, they have that available for you to fix them. So yeah, I mean, it was a great place to start with a zero experience.

I mean, working at the Baroque Gym now, I would never be considered. But you know, in these times, it's crazy because we also get some pretty passionate... Yeah, we get some pretty effective enemies. So it's really tough, but you just got to pick those winners, right?

You just got to pick those aces. And if they have less experience than we're looking for, maybe we'd take a chance on them. You know what I think I make it akin to? It's like, let's say you fish, and in the olden days, you could just cast a line.

And then if you didn't like the fish, you would throw it back. Now you just got to get that big fucking net, pull them all into the boat, and just throw them away when they don't work. Like, it's just a completely different world. It's like, well, sure, we'll take a chance on you, a person who is coming to us from the local grocery store.

Yes. It's coming back a little bit, though. We started hiring again, and I finally got some half-season qualified people apply. So maybe we're back.

Yeah, I agree. And you guys must be hiring constantly. So we are hiring, and we're onboarding as many people as we can. However, I mean, now you're right.

I mean, we're kind of seeing those resumes come through where it's... Some are a little bit more qualified, but being the beverage manager at this point, I'm not able to seek out those aces. That would be great for Bauer, and great for service-wise, if that makes sense. So I don't have a lot of handle on that, but I would like to.

You know, interviewing off and on is really hard right now, but I do agree with the fact that you're saying that we're getting a little bit more better with you. Yeah, let's just say it's night and day compared to this time last year. This time last year, the people I hired had zero experience. And I was just like, well, this is what we got.

Yeah, that's why the fuckers work at Bully Bully Bully Bully Bully. Well, you actually have some experience, but in the case you still do. Kelsey's I should say. You can remember the fucking place, Dan.

Kelsey is very close. Yeah, true. Casey, I get all fucked up all the time. I'm glad that the members sing a happy birthday song on the fucking time.

That's a... Do you remember that a lot? Either one. Sounds like a nightmare that you dated in college.

Yeah. Well, it's a juicer attitude. It works, right? So it's just like, I'm getting paid for tips.

So I better be able to put on a good show. Yeah. So I should speak with that. How much does that play in part in hiring people now, the personality?

Oh, big. So like I said, you know, like aces or aces. If I'm personally interviewing someone, it is full-on. If you've got a great outgoing personality with a little to none experience, if that's what you're providing me with, I'm not so reluctant.

Do you like... You know what? Yeah, you know what? I'm going to pass you along.

And you may just be able to make it. But the other day I had two great interviews and they were fantastic only because they had such good personality. One girl's name was such and such. Yes.

And so I passed her along and the manager I passed her along to said, you know what, maybe a hostess. And I sat with that for days and I gave her a call the other day and I said, no, you're one of my bartenders. And I'm like, for you to come back, I can teach you, I can guide you, I can help you learn all of these things. And I like you to be a part of my team.

So personality is like top notch. Yeah, I'm glad you brought that up too because I literally had an interview yesterday where I was like basically, because like, you don't glean that much from the questions that you ask these people, right? Like, oh, tell me. But like, what are you going to ask?

I'm like, oh, what's... The generics. The generics. Yeah.

Like how do you handle pressure or like tell me about a time in your life where you had to deal with an uncomfortable situation? Like, that's not going to help me. Like, yeah, it's fine. Like, I read your resume.

These things are basically just defined as the, you're not a weirdo. Like, you know. Yeah, it's not right. Like, it's not that.

And otherwise, and the rest of you are just going to fucking find out when they start working. Oh, yeah. It's going to work or not. Like, you have a normal personality.

Can you look me in the eyes when you're talking? Like, you know, and you seem like you're a friendly person. I can work with the rest of this shit. If it doesn't work out down the line, then whatever.

We'll find somebody else. And like, I made some crazy hiring mistakes. I hired a girl who did not do a method once. Like, yeah, tell me about that.

Well, I, this is your interview. Let's get back to you. Or we're off the rails already. I'm going to do this crisis, the Barolo.

Welcome. Thank you. You're working at Tech Assers. Were you, I'm guessing you're too young for this, but were you in the era where you still had to sing songs on the table or some shit?

Oh, my goodness. When they asked for party hands, I was all over that shit. I was the one that was like, absolutely like, let's go to the table. Really?

You like it? I hated it. But no one else wanted to do it, so you have to have somebody. You have to have somebody.

You have to pump up the staff. And it's so hilarious. I didn't take away for them to know that you're committed and probably at that age too. You're like trying to let them know that, right?

Yeah. It was also, you know, it's, again, back to our human comment where I said that it's hilarious. Because most of the time you go to the table and it's a family of four. And that person, whose birthday it was, hated that this was happening.

So I was like, this is, I live for this. Because I know you're hating this. So this is why we're here right now. But no, it was genuinely, it was a fun time.

And so how long did you work there? I worked there probably for about a year and a half. And then you went to Tux Roadhouse. Tux Roadhouse, class, class.

Okay, so let's talk about that for a second. What prompts you to go? Because I feel like in the levels of these restaurants, Tux Roadhouse has seemed like a step down from Jack Oster's. You're absolutely right.

Thanks for being back. Thanks for being with me. Do you want me to talk to me? Tell me I'm right.

The thing that enticed me about it is it was talked about many months before it had opened across the street from us and it was going to be the first one. Right. So it's like, I want something different. I want to go open that restaurant.

Oh, okay. So we're here. Yes, yes. That is right away.

Yeah, it felt good in the moment. But also, and then I found out with like Robbie Joes and they're all connected and whatever. Is that Robbie Joes? Can I get to talk about this?

I think so. Yeah, I'm pretty sure that that was the situation. But what I had learned is that they sell their locations to people that have never owned a restaurant on the board. And this may be not okay to talk about, but I'm going to talk about it.

So they sell to people that have never owned a restaurant. So they don't really know how to rent a restaurant. So in my mind, I was like, I came from Sir Corp and the training there is so extensive. Right.

I'm going to get what I want. Oh, yeah, yeah. I went there. Also before you started working there, you knew that little secret.

Yes and no. Like it was kind of like whispered about. Right. But it just made me feel good in the sense that I could go and help them because I had met my new owners and they had own pizza pizzas and they're fantastic by the way.

They were fantastic owners and I was quite shocked, but very impressed with the way that they ran the location that I worked at. But I just knew that, you know what, if I want five closing shifts, I'm going to get those. Right. So I went over and I helped open and I helped train the newer staffs because they would onboard people that had absolutely no idea what they were doing.

And that was it for me. I was like, okay, I can help you make sure that this business runs well. So that was the enticing moment for me. So this brings, I'm glad you brought that up because just going over your bio and knowing you previously to that as well.

It does seem like that's something that you're very into is like setting up the bar, training people. Like these are the kind of things that you get off in your job. Yeah. Yeah, I love it.

Yeah, like you like the process of training people. Yeah, I love seeing people succeed. And I want to be a part of that, which is like for me. So then you go to Bauer and you start there as a server.

Yes. And then pretty fucking quickly, I think you're only like 11, 10 years old right now. But like pretty quickly you get into more of a management position. Yes.

About three months or so. I worked at Bauer serving. I want to say, what do you think, Alice? Chime in, baby.

I feel you remember a fucking interview time. Honestly, I can't. It was very, very quick. So I went to Bauer and they offered me a supervising position.

I want to say maybe like four or five months in. Oh, wow. If that like don't quote me, quote me on that. But yeah, so they offered me supervising.

And of course, you know, you have all the other servers saying, don't do it. You know, the pay cut, whatever. I did half and half and then I loved it. Yeah.

So it was pretty quick after, you know, I wasn't even there for a year before they had offered it to me. So it was good. Yeah. And so what were the challenges of like, that's a bit of a vet staff there or like they tried to, I tried to a staff like they're not hiring 20 year olds, generally.

Yes. Pre-pandemic, let's say. Yeah. And this is pre-pandemic that's happened.

So you are quickly elevated into this position as a very young woman. What were the challenges with that? Like all of a sudden you're sort of responsible for people who are probably a lot older than you. Yes.

Yes. Challenges came very quickly, only because the time that I had spent there as a server, I created relationships with the service staff. So, you know, we would, I met actually one of my best friends who is now in Costa Rica, just out there the other day, plus or some. I know.

I know. Plus or something. I know. Plus or something.

She's amazing. Yeah. So it was pretty tough because I had, you know, created those relationships with them and then moving into supervising. So it was only tough with a few people because there's a lot of pushback and I would never want to be that person that's like, hello, I'm here, I'm on shift.

I'm your boss now. I'm never that person. I will never be that person. However, some people will take it that way, right?

So they see you in that role and they immediately are like, whoa. Well, you can tell me what to do now. Right. So here's where I'm going to go with this and just, I'm just going to get honest about it.

You're a young attractive woman and all of a sudden you're in charge of people who have been working in the service industry for a long time. I did this industry for a long time. I know what the reaction like is going to be to that. Like, how do you deal with, like, let's be honest.

Like, we're not even names here. I know you're still working in the same spot. So we're not, well, I got to want you to speak out of school or anything like that. But how do you deal with these challenges of like people kind of not respecting you, being fixed to you, like probably talking about you behind your back.

Like, let's be honest. We all know how the industry works. Yeah, totally. It was tough, but you know what you take it honestly and truly you take it day by day and you do not let it affect you when you are in that space.

How do you do you know? It's easy. It became easy in the beginning. It was hard, but you never know.

You just, you honestly, you know that those things are happening on the outskirts. Like, when people are telling you, you just knew that that was happening. People were telling me again, you know, I had a relationship with the staff. So things were coming to my attention.

But the way that you deal with it is you just pretend like you never knew and you just continue on with your day. Right. So, do you feel like you had to kind of put on a mask when you got to work and just like not let you bother you? A little bit.

Yeah, a little bit. And then how, like, when you get home, is it tears or are you just... Tears, never tears. Okay.

So, but it's not... Do you seem to have like a well of personalities? Are you able to actually just not let that say about you? Yes.

Well, that's awesome. You can't because how are you supposed to, you know, work your job or your life if that's going to bother you? Fair enough, but that's easier said than done. So, good for you.

Yeah, thank you. I've seen all... I've been part of that as well, like of like people talking to their buddy while I'm working with them and having a difficult time with it, right? I do.

I do. I shift over to your bar. I still have to think today. I try to talk to you a little bit.

And you're just like, this by the word, but the boss is a fucking asshole. Like once you're in, like, let's just be honest with the way the world works and about certainly the way the service industry has worked up to this point and needs to change. I dealt with that. Anytime you're in a position of authority, you're going to deal with that to a certain extent and you're right, you have to let it roll up your back.

But it is way easier for someone like me than it is for someone like you, because I'm a white man. You know what I mean? And you're a young, attractive woman. And like younger than the people we are in charge of.

So I'm impressed that you've just been able to handle it easily. I'm looking at your face and I don't think you're bullshitting either. Like you actually don't let it bother you. No, I can't.

I think it's bothering me more than you. I don't have a microphone. I want to say something. I feel like Ty, she has had support from a couple people who are vets at that place.

And that's what matters most. Like the people who are talking about her, they're little people who don't care. The people who care about her are the vets. And that's speaking huge on your personality.

Because if the vets hated you, there would be a reason. The vets love you. It's the people who aren't doing this job that don't like you. OK, so I don't want that.

In case anyone couldn't hear it out there, I'm going to sum that up quickly. Basically she's saying that part of the reason that this has been easier for you is because the vets on the staff have your back. But the reason they have your back is obviously because you won them over in the first place. Right?

So how did you do that? And where do you know? I think I won them over just by being real, honestly. I know how they cliched that sounds.

But I truly like I put my work in as soon as I got to power. I was super open and honest with everyone coming from where I came from. And I just supported them. And as a server, I made sure that I supported the bar staff, the back house staff.

You know, you treat everyone the same. And I'm really for that. So I think that that's maybe where I gained their respect. But also, I'm back in awesome.

And I'm just, I always coming to work with a good headspace on. And I always come in with the most positivity. So I think that's probably where I gained their respect from the vets. So thank you, Ali.

Yeah. I love her. Well, but that is key. Like having that support behind you.

If you know that the people have been working there for a while, have your back then what? How's anyone else going to give you shit, right? Oh, well. Okay.

Let's talk about, so let's, so he started the supervisor. Then you go to what's the next service, man? See, now it has an enormous amount of management levels. So I can't keep track of it all.

That's okay. So walk us through it. You go to the next step, which is service manager. Yes, service manager.

And what is the difference between supervisor and service manager? So service manager means that I am now in charge of all steps of service. So at our we have, you know, top notch steps of service and we like to keep it there. So now I'm not just supervising where I'm just going to, you know, nudge one or two and just be like, Hey, you know, that was missed.

Now I'm fully in charge of every single guest in my restaurant. And I'm also in charge of all of the staff that's on the floor and their schedules. The biggest thing. I told everybody was everywhere for me.

It's like, you're thinking for the first thing I delegate as a schedule. And then I'm just like, by the way, now you're the most hated person. Yeah, absolutely. Yeah.

So everybody needs and wants different things and it will always be like that's fine. But yeah, that was probably the biggest challenge. You guys probably have like at least like a framework to like plug and like you must use some sort of system. Yeah.

It's like Excelsior. Whatever. Yeah. What do you guys heard of it?

Hot schedules? Yeah. No, but none of the schedules ever has that supposed to be the name. What is that actually?

Yeah, it's an app. I don't know. I don't know. I just got a large workforce.

It's probably a lot easier, right? It is. And it's great because they submit their availability. You don't have to have any, you know, they jerk.

Yeah. Are you actually available on Friday? Yeah. So it's nice that you can see it.

It's a great app. I mean, they can submit their availability and the request offs. It's very efficient. Yes.

Thank you. So we use it for the one spot. We're just having to call everyone. Yeah.

It's a real difference. Yeah. So we're only going to use seven chips, which I assume is very different. Seven chips.

What does that mean? Okay. Okay. Same thing but different.

Okay. I don't know what to do with it. But somebody else is doing it. That person must be hated right now.

Yeah. Yeah. That's what I said. It's the first thing you tell again.

Like, how do I make everyone like me and hate you more? Right? That's what you tell me about. Okay.

So now as you're moving up that totem pole pretty quickly, did you find any challenges? Like, did that make things better or worse for you with regard to what we were talking about earlier with people talking or whatever? Oh my God. It stays the same.

Oh yeah. She stays level. Yeah. So if you, that's why, you know, the transition is so hard, regardless, if it's in supervising or management, it does not matter.

Right. It stays the same. Does people stay the same? So there's nothing I would say because I always warn people like the worst job you can take on is middle management because you get shit thrown at you from the bottom and you get shit dumped on the top.

So like not to make it a dumb, dumb, awful thing. It seems like you have a pretty good attitude about it. But if you go this side at all or like, I don't know, it seems like nothing bothers you. No.

Hey, like I'm human. They can bother me. I just don't, you know, always show it. Yeah.

So things will always, you know, stay the same in regards to moving from the position that I did. However, from upper management, it's really great working with the target group only because they do support me. That's good. So it's really great.

I'm a great mentor. Like Cindy's my regional and she has been fantastic. Yeah. So I'm trying to get her to come on the show forever.

I know we're going to forever. Back when she used to work in front row. Yeah. Yeah.

Yeah. So Cindy, if you're listening, I'm sure you will be to this one. Yeah, I'll be right off your ass. Yeah, on the show.

Hell yeah. Yeah. But yeah, big kind of Cindy's and she is a great mentor. Yeah.

Yeah. So how did a good boss is awesome? Yeah. Nobody, nobody who has my bard knows that scenario.

But I'm here. But they've heard about it. They've heard about it. They're all going to be working for time.

Okay. In regards to Cindy though, I've thrown a little cameo out there. And before I accepted its service, I had said I won't move up unless she's my mentor. Oh, wow.

That's a nice thing to say about something you can say about going to your boss. She's fantastic. She has my back. So that's why I genuinely feel that from upper management, I don't think anything's been dumped on.

I think that the support she gives is incredible. Yeah. That's good. I should learn from her.

I'm not going to let the learner's back. No, you're great. Okay. Yeah.

Anderson, D. Okay. So then you got another promotion recently though because I remember when I was in there having a drink one time, you were telling me how you got promoted to beverage, which is different than service. So much different.

Okay. Well, tell me how because I don't get it. All right. So I was off position.

I said, no. I was like, I don't want that. Here's why. Amanda, I know you're going to listen to this.

I love you. Beverage is hard. Okay. Beverage is very hard.

And so. I'm just going to have people on the second. And then I'm going to say, is this like a lateral move or is it like a promotion? Promotion.

Okay. Okay. So you got a promotion, but you turned it down. No.

Yes and no. So I was offered it back in June and I said, no, and then I was offered it, you know, whenever I was a manager, Amanda again at the time was for real, you know, done and leaving and I was offered it again. And I was like, I don't, I really, I don't think I'm ready for it. So we sat out.

We had a conversation. We took it on, whatever. I'm happy to do it. And I'm happy that I did accept it because I have my girls, you know, I have my daytime head bartender behind me and I have Alicia who is my nighttime head bartender behind me.

And it's great. The difference between the roles is now I have a dollar amount inventory that I am accountable for. And that for me was a big, huge change. And also I had told, you know, my regional at the time, I am not super creative with cocktails.

I would love to be, I would love to do sister-owned training for, you know, beep. Question mark. Exactly. Exactly.

Right. It just, it was a huge change from service because it went from just being like that people person to, you know, running a bar. And that to me will be probably my greatest accomplishments. Once I ace it, my numbers are starting to look real good.

So once I ace it, yes, it will be a huge accomplishment. So the numbers are based on what, like how many drinks you to bar ourselves? Oh, no, no, no. My numbers are based on what, I don't know if I can lay out my structure here.

Okay, well, I don't think that. I don't think that. I guess I don't know when you're getting graded on. Like, when do you get, when you say your numbers?

Like are you getting graded on the performance of the bar? Let's just make it that general. Not, okay. So performance of the bar, like walk me through that.

Like overall, like overall say, like we sold, we spent this much on booze and we sold this much. Oh, yeah. Yeah, yeah. The generics.

Right. I feel like that's what anybody gets judged on. Right. Otherwise you're just close.

Exactly. Yes. Yes. For me, it's just, just taking that on was I have no idea.

I barely know how to use Excel. So, yeah. I don't think anyone knows how to use Excel anymore. Are you in a position where you feel like if the performance of the bar sales, the liquor sales suffered, then that would reflect badly on you and then they might replace you?

No. Okay. So that's not the issue. Depending, depending.

So we have a cocktail to go program. Right. And then we also have just regular service. So if I was lacking in both, yes, I would be very nervous about being replaced.

Right. However, with having the people that I do have on the bar, I don't really have to worry about it, which is great. Right. But also you're not responsible for the fucking vibe of the bar.

What do people decide whether they want to go there? No one yes. Like I know you're, you're in charge of your staff and making sure that they make it a welcoming place to go to. But like at the end of the day, I always feel like people go to a bar because they like the vibe more than any other reason.

Like there's a lot of other factors. Certainly the staff isn't massive in that what you offer drink-wise. By the end of the day, if I choose to go to a bar, I choose to go there because I think it's cool. Right.

Or it's convenient because it's like I live upstairs, which you guys have that advantage as well. But like the, but so for you to be judged. So let's get into it. Oh.

So for you to get judged specifically for whether the bar sales or the cocktail that goes sales are performing well is that maybe not reasonable. Like they need to be judged on whether like your staff is happy with you and you're running a tight ship and like more than anything else. I feel like yes and no. To give an answer to that question, I think it's half and half.

It was a pretty long winding question. But it's okay. It was a good one. I truly, I'm sorry to give you a short answer, but I think it's half and half.

Right. Like I want it. So you're saying you'd go to a bar because you think it's cool. I want my bar to be that far.

Right. But for this whole reason, because we make great cocktails with, you know, delicious infusions and my bar staff is fantastic. So that's why I want you to think that my bar is cool. I gotcha.

So I want you to come to my bar, which for that reason. Right. And you're only responsible for so much of the coolness and the vibe of that bar. But what you're saying is what you are responsible for.

You want to make sure that part's cool. Yes. Yeah. That makes sense.

Yeah. And that's also another challenge is, you know, vibing it up. Like right now we have a brown booth wall. You want to switch that out for Tiki Lin Sake and like, you know, condense it.

Right. So that in my mind, would we get a little bit cooler? Yeah. Kind of get a little on trend with things.

Right. I mean, people are always going to like whiskey, but I do know what you mean. Like, yeah, to where it's like to expand a little bit. The problem with that too is you don't want to fall into this hole where you're trying to be all things all people because then you just screw yourself.

But then you work healthy. Yeah. Don't ever reference to our ever again. I'm curious with our kitchen's location.

How much of the clientele is actually local within like the same place? Like a 10 minute radius versus how many people drive into the spot? You know what? During COVID, which is crazy to say when we were at the 50% capacity, we had more people that were less local coming to our location.

Really? Yeah. Yeah. Yeah.

That surprised me too because I would think that like, just like walk more walk ups stuff, right? Yeah. So I feel, yeah, most of the reservations that I took personally were honestly out of town. Mm.

Interesting. Yeah. I don't know what I thought. Right.

But you do have like a regular crowd that lives in the building that comes down since at the bar. Yeah. Like I basically, I live in that neighborhood. It's like a great love.

Monday, they love. There you go. It's my pre podcast meal like lots of wine. Yeah.

So what's next to you then? What do you think? Like, are you, like, do you feel like you got a handle on the job you're doing now? No.

Yeah. So you're still trying to improve on that? Yeah. What do you want to do?

Truthfully, I would love to see myself in an AGM role or a general manager role. I really want to stay in the industry. I think that that's where I live. So that's where I'm passionate about.

Well, that's good to figure out as the other younger age too. But I also think there's a bit of difference in the generations. Like at my age, we always were, we felt guilty about this forever. Like they're not being a real career.

Right? So like our parents, like the job was to go to a career, buy a house, start a family and all this should be done by the time you're like 35. Right? And now people are, I think more of us are like realizing, no, this is a great career.

And I think it's awesome that like young town people like you are still wanting to do it and continue with it. So you're enjoying the industry, my friend. Thanks for doing this show with us. And let's talk about some stuff you'd like to promote.

Oh, I have nothing to promote. Other than Alchemists Alley. Oh, she's got enough fucking promotions. I just gave you some awesome.

She's here with us tonight. Alchemists Alley, in case you have listened to that episode, you should go back into the archives and listen to that one. It's awesome. We really appreciate you coming to the Studio 258 to do the show tonight.

And yeah, thanks again. Thank you so much. This was a lot of fun. Thank you.

Thanks for your talk. Cheers. Cheers. Cheers.

Cheers.