E108 Jules Ouroumis

This week's guest is Jules O'Rouvis, who clearly works as the brand specialist for Florida Kennerum. In this guest, O'Jules Greer has taken her to Kelowna, Whistler, Vancouver, and Toronto, working for and representing brands such as Mission Hill, Moa Enshandal, Rodney Strong, Verve Grico, Buffalo Trace, and Hennessy. Jules talks about how she discovered the Florida Kennerum brand while on a backpacking trip to Nicaragua. We also talked about Jules' current role in her job as a brand specialist for Florida Kennerum.

It's another great conversation with Jules and one you'll definitely enjoy. Okay, we're back with another episode of the industry podcast. My name is Kip. This is Dan.

It's fantastic. Yeah. We should mention, as always, that you should check out Babylon Sisters Bar in Uptown Waterloo for all your wine needs. And then downtown Kitchener Sugar Run, the only true speaking in Kitchener Waterloo.

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So let's get to our guest. Duels Arunas is with us. How are you, Duels? I'm doing well.

I'm chilling here. Talk about two great broadcasters guys. It's not great. Perfect.

Let's record on the show. Way to get on their good side, right from the joke. This is no one to do it. So, Duels is coming to us from Pickering right now.

But basically out of the GTA area. And you, let's jump right into a bit of your bio here. Originally, we're playing hockey for Brock University. Yeah, I played University Hockey and then right after graduation didn't go to it.

I went right to Whistler. Yeah. Right to Whistler. Yeah, I moved out there.

Vancouver, Cologne over five years. My home is going honestly to me. But yeah, I moved right to Whistler and I got the dream with my whole dream. So yeah, went there.

I went there. I thought I was in the street. Missional winery. And then I improved in there.

Yeah, so Missional winery. That's a pretty good spot to get your start. Talk to us a little bit about like, was that your first serving job? No.

I started literally at Elford and Sherware House. So we're going to go. I just posted and then I went to Whistler and I worked at a ski bar and then I went to find dining. I didn't know how to open up all of the wine.

And then I got into the development program and I walked in. I killed it there. I loved that job. And then I got to work at the group from there.

So that's how I got my gig. Have my WZ love VC wines. Yeah. So we haven't, I don't know if you've had too many people who have worked in the Wine and VC.

Quite a few from Ontario. Talk to us about the wine scene in VC and why you recommend it. Of course, I know everyone there is the best wine scene in the world. The best wine, best people.

I swear. All the wineries there, I know everyone, but the wines are so, so good. They're better than I came from Ontario from the California Cabs, but they're the wines just so good. Ontario, you have some cashews too, but two sisters wineries pretty good.

I'm in Rome here for a reason. Okay. So you went quickly to being sort of, very quickly into serving wine and learning how to serve in wine from not knowing how to open a bottle. Are you like an actual sommelier or?

I have a WZC. So I would say that of course, I got into the snobby wine scene for a while and then I realized okay, show. I just enjoy the bottle of wine. But I got into the snobby wine scene and then I realized I'm not that person.

So I'm like, let's just move from this. Let's move away. Let's just get into something new. That's where I get from.

But I'm still the VC wines and I grew in a second because mission of wineries is so beautiful that you want to rock it every day. And it's probably my most lucrative and best job I've ever had. And so you said you went to a Marcanthony group after that. What's, what are you, what's, what are you repping for Marcanthony?

A lot of brands. It's a long time ago. Probably my least ever job. We won't tell them.

Yeah. Yeah. I was in the show like so long ago. I was a merchandiser of the whole lower mainland.

Yeah. I grew to be a territory manager in Kelowna and then I realized I can't grow up in here. I'm like, I want to stay here for a whole like, no, I've got to go home to short and home. I just want to go for both of the go.

Do you want to? Yeah. Yeah. I don't know how much you want to talk about that.

I have known another good friend of mine who worked there for many, many years and they read some amazing brands. Like you get Buffalo Trace and everything that that distillery deals with which is like if you layer it here in the whiskey, that's amazing. And then like I said, my wife and both is. I was a you.

I'm many. I'm a you. Say that again. I have many everywhere.

I worked on them. Oh, fuck. If you were meeting in the near person. Yeah, that's awesome.

It's pretty hard to get, but it's awesome. Yeah, my rep from turnip arms as she used to tip me off whenever they were gonna have lent in the LCBO. Well, I'll tell you what, her name is Jason Austin. She's in.

She's still alive. And Oh, sis? Wasn't she nice or was it like three years ago? She worked there.

I don't think that's great. I would get short since there. Like one of the team, I didn't like put too much into it. I guess, like Gus, he's a manager.

He's awesome. But you can't put too much into these agencies. They don't give anything back. Right?

talk a little bit about that because you had sort of like not a good experience at Market Anthony or Tarrant Hobbs. What is it about like repping for these massive sort of companies that doesn't possess it, right? What if you had like eight, twenty restaurants? How do you give anything love, right?

Like if you do, it's like cool, let's work on this. So when I got, I want to get into just one brand, like my dream's getting to one brand because I was doing well but no one really cares because there's so many brands, right? Well Buffalo Trace also and I have like 500 other brands. So like I do well on that one but so I just want to be in one brand and I've been in the industry so long and like I will not wait for anyone brand.

I just want to because I couldn't do with it anymore because there's just so many, like it's like you do well but it's like now what? Another brand. So it's cool to go around. And also like it's got to be almost impossible to like be a total expert on every single fucking brand, right?

And like it's only a branch like you, like that, right? I know. I love Mission Hell and Mission Hell and Mission Hell. Like it's one brand.

Yeah, yeah. And you're probably not going to work there unless you believe in the brand, right? So whereas if you're working for these massive companies then it's kind of like well you might believe in some of the brands but some of the other ones are like dog shit. Of course, exactly.

Yeah. I'm always very honest with my reps. I had one in the Instagram, she was like she was talking about, I think it was kind of run for sure. And I was like, oh yeah, that was dog shit.

It was terrible though. And she kind of made a face and I realized, oh you rep that one. Don't you? I would return all of it this really bog on.

Like, yeah, push it. I'm like, we got it and it's not working. Like no one wants it. It's not good.

Like guys, get it off. It's not like my friend, but it's great. Really, vodka is not working. Well, I think that they don't even make it anymore now.

I'm also like, I like what the gods I'm like, because they work. And what's the culture like when you're working at these big massive space companies. Yeah. No, no, no, no, no, no alone.

Right. So I always like, though I always like, like a lot of people have a role alone. Right. So it's like very self, you're a self starter, but you're always alone.

It's like, it's awesome. You're like a cool guy that like is honestly reps with a lot of work. Right. So, yeah, I don't know.

I love being in this way, but I love being just a brand ambassador. I don't like dual. If someone's like, I don't know, I don't feel as head on. You know what I mean?

Right. Yeah. So you came back here to work for Tarrant Hobbes and then how long were you working there before you decided you wanted to do something else? A year and a half in the pandemic and they put me to us in the detail and I was like, Gus, I can't do this.

I actually hate, like I can't do this job. So cannabis poached me and they're paying a lot of money. So I was like, okay, sure, probably the worst job I've ever had in my entire life. So everyone knows, yeah, the industry is like not, they're like way behind.

It's the worst definitely worst job I've ever had. The way behind, but there's like no opportunity. Like we know so much in the alcohol industry and there's just, that industry's not working. There's like, there's so many like stores everywhere.

So then I came back to alcohol if you get this job, but I wouldn't like to take anything but one world, like one brand. Yeah, let's back up a little bit. We're talking about working for Dr. I try to know if you were working retail for some of our listeners who don't understand what that means.

What is working retail for? What are these distribution companies involved? Of course. So basically just went out, yo, you have no poll, really?

I just like, shell moves like little things like that. And like two lines, I've been in the industry way too long for that. So I'm like, I'm cool with that. And it was a great lead from Tarrant Hobbes.

I was like, I can't, I'm like, great, good for you. So, greatly, I just think that you can't do retail else to go. It's so structured like that. And then like cannabis didn't work.

So, hearing now before the cannabis, which is great, but yeah. For the cannabis job, like what would your job actually entail for that? Like you're like, I have no idea about that industry specifically. Yeah, I don't until I got plugged.

My title is a political specialist, but I was a rapper. And then I didn't know what I deal with. It was just so behind. And now you see a rock, we had eight stores, right?

It was horrible. I worked for a great company for your some farms. It was actually a really well-known brand. Unfortunately, it was also cannabis.

So it's kind of like really hard to read. They had to know, you know, you know, it was also very hard for me going into that. So yeah, it definitely was not for me. So you're pushing a specific brand on these stores.

That's the sort of thing. You know what's weird? All the stores, it's not like, have you ever worked in DC, retail stores? No.

Okay. So all the wines are different, like specialty stores are all cool. They're all different. These stores are all the same.

They're all the exact same brands. So there's no point of the industry. Just order off. Oh, yeah, there may no sense to me.

I was like, what do you pay me for? I was like, yell at them. Like, what do I just do? Yeah.

So they will, I think a lot of them will collapse eventually, like, for a few restaurants, do rock. But I mean, like those stores, well, and they were just asking for so many things. And we couldn't give anything to our brand. It was like, bookly co.

We couldn't give anything. So it was already good. So I was a rep man. Like, I can't give you anything.

So I'm just here to say hi. So it was just like a didn't fulfill me at all. So it's almost like a figure head role. Like you feel like they need a rep, but you don't really have server purpose.

You're like, I swear I can't do it. Yeah. Okay. So then you end up at Florida Canvas.

So how did you, well, let's talk a little bit about how do you even get these sort of jobs? Like you start off in the service industry and you're working fine dining and how do you even break into like being a rep? Yeah, I know. Right place like time.

No, I worked hard a long time ago, but I went to Nicaragua, I back back with my mind and coast regressive. I literally was drinking wine, wine person, from Mission Health. I'm kind of worried the wines are so bad. Like 2 AM, it's so bad.

Like so bad. And then like $20 USD. And they're like, we have 40 can of rum. It's $1.

I'm like, you I tried on like a bourbon from them. I love through from there. So from there, I knew Florida Canvas and this role randomly came up. I thought it was interesting for a vodka position.

I was like, I can't do that. Fine. I was 40. Canvas.

I'm like, oh, yeah, I believe in the brand. It's like actually went through the experience. No one wants from, but rum is so great. So underrated.

It's like bourbon is so before us. But we are just as good as bourbon. Like, all right, you need us. It's just as good as plantins or anything like that.

I didn't know what knows about it though. Yeah, that's one of the things I learned because when I opened Sugar Run with my business partner and you can listen to his episode in the archives, Justin Vale, he's a rum guy. He's a guy. He's a guy.

He's so he was like, he wanted to open a rum bar. And I'm like, fuck, I like whiskey. I don't know about that. Like I don't run out of the rum.

And yeah. And then so I was like, well, let's do the sneak easy concept. And if you want to smash it together with the rum idea, we can do that too. Basically, me looking in the area and saying, well, one thing you can say, nobody else has got a rum bar going in our area.

So there you go. Do something that nobody else is doing, right? So we did it. But then I started obviously, you know, I got to have some knowledge about the product.

So I just like, like a believer, like a real believer. Yeah, he's a rum believer. Yeah, he's a real believer. Yeah.

He's drinking sense, but he still loves, like, he still loves. Yeah. But so I got started to drink a bunch of rum to get to. So I know what the fuck I was talking about when I was talking to the guests.

But like, now I'm super into it. And that's exactly, I couldn't agree with you more. Like a good rum is just as good as a good whiskey. It's just it's just a lot of the people have the misconception that all run is super sweet.

And that's yeah. I think I'm hired to educate people. Like, I'm cool. Look at me.

I did not like this. I don't go to the bar. Like, I want rum. No, I experienced it in a grasgue randomly.

And I believe in it. I mean, like, I think it's just a burbin and I'm here to educate that way. Like literally, I believe that this is like the only rum I've ever had in my entire life. And it's like changed me on rum.

So I was all like, owners, like, I don't want to rest on order. I want the rum. But I know it's just as a burbin. I'm here to educate about it.

Education is what we need in rum and Forte Canada is like, we're carbon neutral. We're the best company I've ever recorded. They're like family-owned. It's awesome.

Just, yeah, there's so many things I'm happy about. I got this career like I landed here. And if you got to meet the family behind the rum? Next month.

Oh, you are. And where are they? Bisser? So Nicaragua, we were right beside the San Francisco as a volcano.

So it's actually the most active volcano, I think. Yes. I want volcano boarding there. I don't think it was that volcano.

But I'm excited. Literally in one month, there's climbing out right away. So I can like, experience it. I already know from when I went.

That's why I took this job. I can't like work in a job I believe in. Like, I couldn't be the wheelie vodka rep. I had to get another coffee.

And I love how I can. I'm like the great like, I don't know this brand. I don't know this brand. I don't know this brand.

I'm like, how I'm working. So I can't like, when everyone thinks of Rotten better than a whiskey. But I still love bourbon. I like everything.

It's just like, there's like some bar cards for everything. Yeah, for sure. So talk to us a little bit about different expressions of Florida Canada because you had many different, uh, Asian expressions. And for some reason, like, there was a stretch where like, we have the wallet sugar run, uh, we're, we're, we're, we're believers in Florida.

Canada. There was like a five year, a seven year, there's 12 and 21, right? Yeah. And for some reason, one of those, like the seven year or the five year I can't remember was really hard to get for a while, but you could easily get like the 18 or 21 year.

I hear this all the time. I'm not sure that fix this problem, but I'm here. We're kind of fixed. We have a new 15 coming out.

You know, all runners are different. We're Asian driven barrels, ex-urban barrels, different E-strange. I didn't understand that. Like, why are they different?

Tell me why are they different. The 12 is the smoothest thing in the like, amazing. But the 15, the new one, I got it for you. Right away.

I'm gonna come down like two weeks. Pretty good to try. Awesome. I think if they're around a stock, I'm sorry, but they before, uh, last three months, we got, we turned out 12 year round, like the 12 year round before.

Like at age range. Yes. Everyone, Ram, Sabi would talk to you about that. We changed it.

12 year above is all the year. Right. Just for all the Ram, Sabi people. It's the year.

Now it's 12 year round. It's not the range. So just, you know, and if anything's out of stock, you text me and we'll get in and start. I'll drive it to you.

We'll make it happen. I know how hard it is. Like I used to get things into like super awesome restaurants. And I can't get it.

I will drive it to you. Awesome. Well, and so, but there's no specific reason why like one specific game is expected was harder to get. It's just nobody fucking knows why.

No, it was all like, it's so hard to explain like people have to order it. Like, if the LCO has to order more, they're not more, they're not more. We have all these reasons for them order more. So it's definitely beyond me, but parents, I'll think it's not us.

We kind of more and more, but LCO is not. So I know you're not allowed to say this, but I will because this might show that LCO sucks so bad. The LCO needs to go. It's brutal.

Easy. I can work with them. It's like five. It's for us too.

Like a VC, you have a VC L to be and five is for us. I love you guys. I think this place got it. But it's a boring.

So, okay, so I'm talking about the sort of the different expressions of the Florida cana. And you were mentioning how smooth the 12 year is. Like, I agree. It's unbelievable.

Are there specific ones that you think about work better in a cocktail or are there certain ones that are better for sitting on their own? Seven years of the Teak-A-Ron. That's what you want. There's Teak-A-Pock-A-L as your mic ties.

All the fine ones, you know, the five, Florida, Florida, Florida. The best, honestly the best bang for you, because that's the five. The 12 is old fashioned, just like, you know, a little bit of a little bit of a series of better. That's all you need.

Or straight up, I'm a straight up person. I know I have to watch that. It's like, three people aren't like that. The 15, the 25's coming out soon.

So I'll pick up a bottle for Sugar Ron for sure. That's why we have you on the 30 year. No. It was like a lava top and then with like $80 shot, I bought it.

But the 25 year is going to come soon. So I'll pick up a bottle for you guys to have your restaurant and give it a try. Okay. So everybody who's listening, the key thing is Florida can run is awesome and you can get it all in Sugar Ron.

Come to Sugar Ron. So I'll back up a little bit because it's good that we have to talk about Florida can a little bit. You know, it clearly comes across here excited about the product. So you're clearly not just repping something for the job.

So but let's talk. I'll go back to talk about like working in Whistler in Colono because you got to have some fun stories about working in the service industry as a younger person in that area. Whistler was fun. Colona's my bone.

Like I bought a condo there like everyone. That's my home. I want to go back but you can't make any money there. I'll go back one day.

But Whistler was wild. I'm playing bad and wild. But it was like my first job and literally she just gave me a chance. So we love you.

She made a chance. Just like I like everyone from other places, Australia, England. And I was so young there. Like I learned a lot and I was so it was awesome.

I served outside of Snow though. Literally not good. Not good. No.

And you get to tell us not to serve, you know, they're not tipping you up. But I'm like there's like autographs. The Whistler there, Vancouver, everywhere. I've been there like eight years DC with my home.

So you've got a fair amount for somebody who's like, I actually have no idea how old you are. But you seem like you're so quite young. 29. 29.

Yeah, that's young. So I've already like sort of done the fine dining thing and then like working in some party, more party sort of bars and restaurants. And then I've already done quite a few jobs in the sort of liquor distribution area and bazcera or stuff. So you mentioned kind of what your least favorite jobs where I'm assuming you love working Florida, Canada, you've gotten that across.

What was your like sort of favorite service job? Like did you like working fine dining or? This is all fine dining. You like taught you to pay attention to detail because we're telling you what a wonder line I used to work at Wonderland too.

But imagine someone like I wanted a mission on June 2022. Their dream is going to mission out and use me on point every time. So what if you were bad, what if you're off and they come and they were so excited and you're off. But I was always on and at the best, we were the best.

I liked that. I was like, they were drawn the whole world. But it taught me like pay attention. Like people are there.

They might, they might have been a bookly co. I hope the service was good. You never know. That's why I worked so hard at job.

I got it to this industry and Scott Glass. But I do believe that was my favorite job ever. Yeah. What's the best, like if you're going to run through, if somebody was going to visit this at Mission Hill, what, and they only had time to drink one way.

They only had time for a couple of glasses. Why not go drink a white and a red? What's the best mission? The bluebird passage.

The cat-prong. This is my two favorite. I was called the bionic green but the cat-prong. Or because I'm more of the kid on a wall I told perspective.

Yeah. Can you get Mission Hill in Ontario? Yeah. I'll talk offline.

They don't, they're like some. The cab's over. It's amazing. But it's like way more money now.

The wines are amazing. One thing else, I have already been a mission also big guy. But we have the money and everything to make the beautiful wine. So I don't think you can hate on that.

I love the hatch. My second is like my favorite wine ring. They're what they have beautiful ones too. If you have a one-time like Glona, talk to me.

Yeah. Okay. So now that you're, like, obviously during COVID, there wasn't a whole lot you could be doing during your job. Now that that's over, you got to be kind of excited to be getting back into the bars again and talking to people about Florida Canada.

So what, like, what things do you have planned in the near future besides coming to Sugar Street? It's really hard. So I felt like I felt through my people just nice that we're getting up and running. I'm always like there to help everyone.

So I have like my accounts always. And I think no one understands how hard it was in the restaurant industry. And the servers do, like, like give them, just give them a smile. And tell the restaurant amazing, right?

Review. These things matter. They matter. Yeah.

Yeah. You got the job during the pandemic or you guys got before the pandemic? Right before. But I got the, you know, turn off the rap life was like, I was over it kind of like, I was like, oh, maybe I'll be like in both.

And I worked like my territory was like, in the pandemic. So anyway, I had like restaurants there, but they started closing out like, I can't. And you know, that job was just like, I should have known Stephanie, so loved. They were good to me.

I was just like, it's fine. It was night and day to March and day to go. Like ours, our, our meetings and our kids were huge lattice family, few 500 people turn off like Julia, it's okay. I'm like, no, it's different.

I mean, job is different. I think that job was just like a stepping stone, but like I literally like, I was just, I knew it wasn't forever. Yeah. And when pandemic laid up software a while and everyone was mad at us.

Like they laid us off, man. I can't talk to you. Because then we came back and honestly, also go over to him. Like, how can I do it in there?

All I did is I had had many many, and I like give them to other people. They trade me. So yeah, so you didn't really get a whole lot of chance to do any visiting to bars since you've had the Florida Canada job really. Oh, yeah.

Okay. So talk to us a little bit about what you've done and like sort of like, so this is the first one you're going to be doing, but like what sort of work were you doing in the bars for the Canada job? Of course. I've had a couple good collaborations before, gardens, a lot of fun stuff to have a whole for the Canada garden.

I'm just working on what I can like pop else and more visibility and me, Death Bar, Teni, me, this way and there. I just like, educating the staff. So I slow staff training. You're my first mom dinner.

I have two more books, but I got left away for this one. And I like really want to do amazing hours. I heard how long's in the making. So I love to talk and prepare things.

I like to be a host. And I want just like, it's an admission home. I like to make the experience. So I think it takes a person that cares to like make the experience.

Right. So yeah, I was in the bar that I had reps to bring me. And I won't just go to see like a rump, rumpers and just, uh, they're to score. And I don't ask, I don't ask for anything.

I was like, what do you need from me? Like, let's, if you want to do a cocktail, let me tell you about it. And they usually do great products. So it's good to have a great product on you.

Like, you got something you can't like, move the vodka. Um, it's hard to mess it on people, right? So how about it? I just like, if I talk to you as an owner, I'd be like, what do you need for me at all?

I think that's all you need from people because it's been so hard for everyone. And did you have sort of a cocktail crafting experience before you got this job? Any other job or you kind of learning as you go? I look like a bartender.

Yeah. Yeah. Yeah. I don't know what this idea was about you.

I'm like, yeah, I'm also a server because when I was in the role, I know in part time, I think I'm not a mixologist, the crafter, everyone else is. I told them when I got hired for this job, okay, I'm learning as I go with this, this is a craft. Like you have to, it's actually like, people like to like actually say good job to be like, it's a craft. I'm learning.

Yeah. I just, I'm up with baking. I'm up with measurement and so on. Right.

I just would only serve as always because I was like the front line and I should, I wish you a bartender in Brock University. Like, Block is so does that. But anyway, I'm learning as I go and I think it's more of the experience. Like I can make cocktails but it's more of like being on the bar of personality.

So that's what I'm rocking with right now. Right. So when you get to job, are they, is that part of your job? They ask you to make cocktails?

Yeah. That's what they say. Yeah. I do like eight cocktails.

I'm like, can I just walk you guys there? Like I'm on a bartender. Like, I don't want to go for like, well, I don't make classics. Like, I'm like, I'm like, no, everyone keeps saying I'm a mixologist.

I'm like, you know, I like straight up old fashioned, easy, sweet, no, no, sweet. Like, I'm like straight off. So like Manhattan's cool. Like, I don't ever like make cocktails and only like them.

So I don't like to be that old. Right. But it's like art. It's like art.

It's like, it's like baking and like I like to cook like not the exact measurement. Right. They take the sort of the difference between cooking and baking. It's like baking, you have to follow it like math and.

Like, go in and really go. Yeah, that tastes good. Right. Yeah.

Okay. So if that's part of the industry, I didn't sort of realize that that was part of the job was that they kind of tell you have to come up with cocktails and shit. So like when you're going. Yeah.

So I guess that is like basically your job is in a nutshell, support for bars. I know that. And like, but promoting your product. But then it's also like going to bars, running these nights, coming up with cocktails, gas bartending.

Like there's a fair amount that goes into it. Yeah. Exactly. So I'm like, guess bar time, like, you know, when I make cocktails, just go rock it like 80 cocktails.

I know when I make cocktails, like we the rest of me, but I'm not like a baker as I'm saying, like I can't just make it on my head. I don't like that. Wine was my thing. I'm learning as I go.

And I think it's an art, but yeah, a lot of it into it. Like when I started that I was like, can we just drop there. I'm gonna be honest. I'm not a mixologist.

Like, I'm not. I have my don'ts to breathe. I'm into wine, but I've bartended before. Like, I know my cocktails.

And they're like, it's okay. They all, they're actually like, we know. You made a pot. Yeah.

So it's everyone like, she's like, oh, it doesn't look. Yeah. Yeah. Yeah.

Yeah. Yeah. I like server. I like me on the front line.

Like me, like server. Like, I like that. I like that you make people are really horrible to you, but like you grow and you can make a lot of Google days. So when you were in Michigan Hill, that you did you have like a pretty risky snobby sort of clientele for the most part?

Yeah. No, it was so great. There was such a service. I had like the best stuff ever.

Like, that's the one time five stars be cared so deeply. We had server assistance. Like, no, that's not me. But I had a couple of fours.

Probably then I like already had the worst event working at Hunters Landing and like Whistler and Elvirge Awarehouse. So I knew I handled it, but no one was really that bad. But it's funny that most people would. Yeah.

Yeah. I just find that there's, I talk about this all the time because we get sort of a lot of sort of higher class clientele, both of my spots. And there's a level of richness where it's like, the people who are super, super wealthy are usually very nice and very polite. But there's a level beneath.

That where they're rich. They feel like they need to prove it by acting like a dick or acting like they're bigger than they are. Where people who are really rich don't have anything to prove, right? I like my dragons and people come in like Michael Wek.

Who's so cool. I love them. Yeah. He's just going to go away to have it.

Yeah. I love that. I go to the host every day, every restaurant, like, is doing a good job. The closest, the really hardest job I've ever been.

It's really good. And every time I'm like, good for you. I've been a host before. It's hard, but no, I wish everyone was in service industry for like a million hours to understand.

So I've like had the worst experience is that it may be better. But people just be nicer. How hard it's going to be nicer. I bought a car with my service job.

So I'm not sure who you are, but don't judge anyone. So don't judge a thing. And then in a restaurant, you always go like, this bottle of wine is like $10 a year. Yeah.

But there's overhead. I'm serving this year. Yeah. The pricing thing is we were talking about that before the show.

Actually, that's a peppy of mine. I can't explain to you why we pricing this way. It's like, but if you go out for anywhere and you end up complaining about the price of things, well, you're in the wrong spot. Like you just- Why do you go consignment though?

Yeah. Well, I do go consignment. But then as a result, we price, like, I've had one sister's all consignment wines, but we have to price at a certain level because of that. And then people see the numbers.

Like, oh, I got somebody there. They was just like, I could buy a whole bottle of wine for that. I was like, that's the one. But you won't be able to get this wine there.

So yeah. So you're saying service, like, it doesn't cost money. It doesn't cost money. It doesn't make all just making up.

Like, right. People don't understand all the things that the price of stuff goes into. Like, you're rent, you're a hydrogill. You're insurance.

All has to get paid based on your profit margin. So it's like, I don't know. My sponsor, like, I would get, like, other restaurants don't ever, ever say anything. Like, they have a lot of- Yeah.

And the margins are tight. I just want to make a scissor bar. A scissor bar. Oh, yeah.

That's the dream. Yeah. Oh, yeah. Like, it's not easy to put a situation on it.

Like, maybe, you know, it's actually my dream. That's a good idea, though. I've seen, like, Bloody Mary version of that in the U.S. It was, like, in the U.S.

they have, like, first of all, like that for Bloody Mary's. But I don't know if I've seen a scissor one in Canada. There's one. There's one in a colony one.

Oh, okay. It's not okay. Yeah. Not as good as there's.

Okay. So, well, we should mention again that, uh, coming up soon, Jules will be doing a run tasting dinner at Sugar Run. We're just cementing the date down. So, stay posted to Sugar Run, the Sugar Run Instagram feed, Sugar Run Bar, at Sugar Run Bar.

And that's where you're going to find it all the details on that. So, you'll all be able to meet her in person. And Jules, what else have you got coming up? Anything besides the run dinner on the books yet?

You know, I have a couple of but they're not sent. So, Sugar Run is the only one I'm looking forward to right now. Yeah, me too. Yeah.

Me too. I was great to finally meet you. We appreciate you doing the show. And I'm seeing it in a couple of weeks, I guess.

So, enjoy the rest of the day and thank you for coming on. Thanks for talking to us. Yeah. Everyone wants to find out what's the best way to find that.

Relation of Jules. And put us on the end. I hold it. Count that hack.