This week's guest is Madison Cash Event. Madison got her start in the industry while in university, which he landed a job, perfect to sing before moving on to serving. Eventually Madison moved on to a local wedding events venue where she moved on to bartending and management. We discussed a few stories of drunken and angry guests in our shared experiences working weddings.
Eventually Madison moved on to a bar of specialized in craft cocktail, where she was able to expand her knowledge and creativity. We talked about the staffing challenges in these current times, and we finished off the conversation talking about the downtown kitchen or bar and restaurant scene. Madison is currently working at the Grand Trunk Saloon in downtown Kitchener where she manages the bar program. Enjoy the show.
The presenting sponsor of the industry podcast is Rick Berencelli at the Case for Wine. Because everything the wine lovers are looking for, whether it's a bar or a restaurant or a private consumer, Rick has a great selection of all the different grapes that you need, all regions, all grapes, all the wine. Rick Berencelli, Rick at the Case for Wine.com, email him today. All right, we're back with another episode of the industry podcast.
My name is Kit. This is Dan. Happening with you, dude? Not that much.
I'm working. I'm working. I'm working over for a change. So that's one episode in a row.
Make one of us? Yes. Are you feeling good? That's great.
That's all right. I'm willing to play hard. We have a great guest. As always, Madison Cashback will be joining us in just a second.
Before we get to her, we should mention that if you want to be a guest on the show, you should email us at info at industrypodcast.club or at dmsidendd and we'll be in person like these ones. He's always easier to talk, but that was actually part of your first. Yeah, definitely. Yeah.
So let's just jump right into your career here. You started as a hostess at the age of 10? No. That's when you moved the kids.
This is a great concept. We have a metaphor. Makes me think. Okay, no, that's not what happened.
But you did move the KWU. You were 10. I did, yes. And then after that, you got a job hosting.
I did. Yeah, probably more so around like 1920. Yeah, that makes a lot more. First year university.
Yeah. And we're both at WILT I didn't love it there, but I feel like the micromanaging is a good place to start for a lot of people. Because you really like start to learn a sense of service. It's just so micromanaged that I feel like that's where you want to begin your career and then you can sort of like relax later.
But yeah, yeah, I would prefer to hire someone that worked either at a charcoal group or like some sort of like chain restaurant. Yeah, I find that hostess like at least then you know they got seps and shit like that down right? Exactly. Yeah, they know like the basics.
You got a coat of the tips? Barely. That's a hard one to do. Yeah, we also had like probably like 10 hostesses.
Oh, right. There were a lot of us. Yeah, I have to make a lot of power. There's like 15 people standing behind the desk there.
What is that? It's so unnecessary. I don't know. Like I don't know.
Okay. Well, the one thing we know with charcoal group is a lot of hostesses and a lot of different levels of management for some reason. Yeah, yeah. Just a lot of employees in general.
It must be nice to be bringing in that kind of money that you don't have to worry about labor costs ever, I guess. Yeah. I don't. I can't really.
Yeah, maybe one day. Okay, so how long were you working at a while graph before you moved on? Probably about a year. And you only host this there?
I served a little bit. I did a lot of catering actually. Yeah. How did you like the catering work?
I preferred them. More money. More money. But like more money in the end.
Yeah, mostly like parties or weddings or? Mostly weddings. Yeah. A few like corporate events.
Yeah. And so then that helped you transition probably to your next one which was at the hands of the correct. That's right. Yeah.
And that's for those people who are not from KW, the reason you might be listening to that is a wedding, like that's only a wedding event space, right? It was. It no longer exists. But yeah, it was mostly mostly weddings.
We had a couple like odd events. But yeah, mostly weddings. And I would say like if you were looking for a wedding for your wedding, you should probably check out Rick Perincelli, Rick at the case for wine.com. He's got tons of great wines to offer.
Like I mentioned earlier, all different sorts of grapes. He's got the Lupo Dei 2018, be able to call it the wrong. And that's one of the finest examples of Grinache in the region. So you can check that out.
You're going to want to email him, Rick at the case for wine.com. So now you're really pretty much only working weddings. Is that something you enjoyed or was it sort of a pain in the ass? A little bit of both.
He's in money and weddings, really long shifts, like 12 to 13 hours. But I would only work like Fridays and Saturdays for the most part. So I was getting like all my hours for the week until like two days. Which wasn't terrible.
I didn't actually mind that. But you're also going to school at this time, right? Oh, I think I was just finishing up. Yeah.
Yeah. That could be a long fucking week. So that could be a long, fucking week. Yeah.
For sure. But when you're finishing up school, when you're done school and then you're just working on Friday and Saturday night, that's not funny. No. I actually really preferred that.
What is your best story of a drunk obnoxious wedding guest? Ooh, so many. So many. Well, you got a lot of skill for you.
Okay, there was one wedding. It was a wedding. It was all Asian people and they were not from Canada. They barely spoke in English.
Right. But your language made your shouldn't be a fucking problem. Yeah, because Chinese is my second language. But yeah, they, I guess they weren't used to drinking as much as they did at an open bar.
And they all got farts. Like every single one of them was like falling asleep at the table, like fucked up. And one guy actually threw up on the wedding cake before it was cut. Yeah.
Yeah. And like we didn't know it. So we just like awkwardly like cut out the vomit and like. I don't think anyone eat it, but we like took photos of it and pretended it never happened.
But yeah, that was rough. That was probably, probably the worst like drinking story from the has the end of that I have. We definitely had a lot of like angry guests, a lot of like fathers of the bride being like, you know how much I paid for this wedding? Like you're gonna fucking cut me off.
Like how dare you, you know? You gotta cut out a lot of people. Yeah. We really strict rules about like, yeah.
That sounds like a short class spot to get married. Yeah. That's more like a feat for all almost that kind of like a place. You would think but it was pretty strict.
Really? Yeah. Oh, yeah. It's an open bar so they don't want people like hammered.
Geez. That's sort of the piece of purpose of the open bar. Yeah. I think they wanted to maintain like a certain level of professionalism.
So that meant you couldn't get drunk while working either? No. No, I'm not going to sit. Like no, I didn't sit.
No. That's pretty lame. Three and a half years. I was a lot of fucking money.
Yeah. Yeah. Oh, you managed to bar there too? I did.
So why did that entail as opposed to like because that seems like a big job. Yeah, it was a lot. Ordering, speaking with like the vendors. I actually had office hours as well.
So I would work like during the day sometimes like nine to five. Rarely but like once in a while I would work with nine to five and yeah just communicating with vendors ordering, writing menus. Basically like the grinding room would decide like what cocktails they were having. Like what liquors they wanted to upgrade to.
So I would have to like order those, bring them in, count them. Right. So like that. And like how many different, how many different rooms are there to get married in there again?
There's two like ceremony rooms and then there's like the outdoor like lawn that people get married in the summer. But yeah, I'd say like three including the outdoor and then upstairs is like the bridle suite, the grooms room. So like that. I went to a wedding there once and there was a wedding going on in the room next door to us and yeah.
That's never happened since I worked there. Oh really? Two events in one night? Yeah.
Yeah. Maybe I'm thinking about a different spot. I'm pretty sure it was there but we snuck into the other wedding because I knew a couple people there and it was a big problem. Probably yeah.
There was like open bar at both spots. So I was like, you know, I'm gonna have a couple drinks over here too but there was a couple of dudes who did not think that was funny. You got caught. Yeah.
They came into our wedding and were yelling at everybody and like, it was quite a scene. I just wanted to crash a wedding. Yeah. Yeah.
You can check that off your bucket list. Yeah. Okay. So it's great to have yours.
That's a long time to work there and so what made you leave? Um, management. Actually, so we used to get a gratuity. Right.
Uh oh. You just came up with that. Yeah. Yeah.
And then they took it away because they, I guess they decided it was unprofessional. What? Yeah. Yeah.
Well, a professional painters out. So what do you mean? Like they just said nobody was allowed to tip you guys? No.
No. No. What the fuck? Yeah.
So I, I laughed. Did they increase your salaries? No. No.
They just said we're just giving you a fake out. Yeah. They took it away one day like during like a staff huddle like right before the wedding. They're just like, oh yeah, by the way, like half your income is like, you know, yeah, basically like you can no longer accept hashtabs and like, oh take credit card tips.
That'll be fun. Yeah. I just didn't really understand it. I guess it was like another professionalism issue.
Like, you know, the bridegroom were paying so much money. So like, you know, don't accept tips. That brings up a question that I have about that is that because I'm, I tend to a couple weddings in my life, but not nearly as many as you have. Obviously that do you find that like before they snatch your tips away, were you making good money in tips there?
Yeah. Really good. Yeah. Really.
Because I can see like when I'm at weddings too, I'll see you'll so many donkeys who just don't hit the bartenders at all and the dis like I don't know if I don't. Yeah. There's a few that don't because it's an open bar. They don't really like think about it.
I guess they just like grab your drink and walk off. Yeah. But then certain weddings, especially Greek weddings, people were like throwing money at us. Like it was amazing.
Yeah. Just throwing dolls out to be dense. Dollar meld. What's a dollar mill kit?
It's not a dollar like this. Yeah, I'm gonna say a dollar, but I think that would hurt. It's just like Looney. Yeah.
This is with inclines. I yeah. That'll take it. Yeah.
I'll think I can get. Well, that would make you a stripper. So yeah. So you would you would still make good money because the other thing I was finding like whenever you are at one of those like all you can drink resorts as well, that you see a lot of people don't tip and it's if you're the people who tip then like, your service was so much better.
Yeah. Yeah. Yeah. Like it just makes sense like, It's like a heavy handed pore for people who do.
Yeah, exactly, right? You think that's a common knowledge, but apparently not. It is not common knowledge, I was for sure. Yeah, and especially your wedding, where there's like 30 people standing at the bar yelling at you to order.
Like you're gonna obviously prioritize the guy to give you a 20. Right. The guy who hasn't been tipping all night. It's the same at night clubs, I never understood that people didn't get it though.
Yeah, yeah. You're kidding me. I understand why you're getting slapped every single time. Yeah.
And then they complain. Yeah. So what is the one song that you never need to hear again after working on any wedding? Oh my God.
Ed Sheeran thinking out loud. Oh, you would. Oh, I would. You didn't hear it?
Yeah. I think, yeah. If you went to a single wedding, you would know. Everyone's first dance on.
Oh, really? Everyone for like two and a half years. Oh, well, I think all right. There's always boys to manners up like that for a long time.
Okay. Yeah. Yeah. That's a good question.
Yeah. That's a good question. Yeah. That's a good question.
I do hear on the show of matters. And I don't know what you thought you were getting yourself into. Yeah. I'm interested in a place to get a lot of live bands, or just a lot of more DJs.
A bit of both. Yeah, we had a couple like recommended vendors. Yeah. There's one DJ.
I couldn't stand him. I don't know why he was a recommended defender, but he would drink like probably like 15 diet coke all night, and he'd be like sweating, being like turned on the AC, like turned it higher, turned it higher, and we're like, man, it's freezing. Maybe if you lay off the diet coke, he was also probably like, yeah. Yeah.
I was going to guess his weight, but I don't want to offend anyone. He was super heavy and like just constantly sweating, being like, this is too much. Are you sitting there? I think that's the most important thing to do.
Yeah. Yeah. It's a good one. Yeah, but he was the worst.
Like always complaining about the heat. Like no one else was. People like dancing in tuxios. Right.
Yeah. And they're fine. That's funny. That's a shitty job too though.
Yeah. Probably. Yeah. I've been playing games before.
That's great. People like you play something good? No. No.
I don't play in two. My mind apologies. The couple is like, oh no, we want you, because we like the kind of music you play, and I'm like, yeah, but fucking ant apple does not. And she is like in your ear.
It's true. Yeah. You don't want to listen to. No, it's fucking ant apple.
I hated it. I hate it. It's great. That's so fun.
It's so fun. It's hard. I didn't know. I didn't know.
But yeah, that's thankfully. Should have sailed. No. You probably don't need to know.
No. No. No. No.
No. No. No. No.
No. No. No. No.
No. No. No. No.
No. No. No. No.
No. No. No. No.
No. No. Her outfit is really good. No.
No. No. Um all about access orders are not going to lie. No.
She's in a few months. Um. So after they sOW your money. Um, is that when you went to work at twenty-one for it?
Yes. Yes. Yes. Yes.
Okay. so that twenty-one for u is also now close unfortunately, sorry. If I see driver for a minute or something, no Window Don't comes out. So it's gonna...
or off to that. Or yes. Or on the last train of us up. Is there something funny?
I just want to know what you're gonna do, it's like to go went under. Go under. No, probably about a year or two in. So is this one you started really getting into like craft cot dealing?
Yeah, yeah. And to do design that in there or no? I did, yeah I designed my first menu there. That's exciting, so do you remember what was on it?
Yeah, yeah, basically for the most part. What do you think that goes into making a perfect cot dealing with basketball list? I mean there's like a delicate balance between liquor, sugar and acid, basically. That's like what it comes down to.
It's just balancing those three. And I always like to put like something fun in it, something no one's heard of or something that's like just not super popular. So I guess ask about it and the service can sell it. But yeah, that's basically it's not super challenging.
Yeah, okay. It's fun. Yeah, well if you like to have fun, then it's pretty tough. It makes sense to work.
It's pretty tough to our friend Rick Behrenzellie at the case where all your wine needs covered, whether you're a bar or restaurant, if you're planning for your wedding, if you're a private customer, he's got the 2017 Pringer Crew domain, Reineau Christian, it's a Pringer Crew Burgundy and done in the classic Burgundy style. And it's great for the summer. So once again, that's Rick Behrenzellie, Rick at the case for wine.com. In fact, I'm gonna be seeing Rick tomorrow very early as we're doing a flying tasting of my bar battle on sisters at 10 in the morning.
Ooh. Gross. Yeah, Rick, if you're listening, we gotta pack these time to do startup. Start time, bag a little.
Anyway, okay, so 21 for her. How would you describe the clientele who hung out there? Unfortunately, we got a lot of students. Right, you're right now.
I feel like students would come once and they would hate it because they would look at the menu and be like, why don't you have porn search shots, why don't you have like, of course like, I would be Ramen Pineapple. Yeah, plus prices. The prices, yeah, prices. That's my theory of how to eliminate your student customers.
It's just you kind of price them out of it, right? Yeah, yeah, which kind of helps, but they would because of the noptown waterlid. I'm sure you get some of this too, at Babylon, but because it's on K Street in noptown, like the students are gonna venture on. They're gonna walk in not knowing what it is and they're gonna look at the menu and be like, well, what the fuck?
Yeah, exactly. You know, they're coxile, like no. I don't see a yagr bomb anywhere on this one. Exactly, yeah.
Yeah, but they have a pretty awesome whiskey list there as well. We did, yeah. That's what I remember both. Yeah, our ideal clientele would be like mid 30s enough because those people can appreciate a good whiskey or a good cocktail, they appreciate good food, they can also afford it.
Right, yes. And how would you say that you learn sort of how to make your own cocktails, like your own future cocktails, like what did you just develop over time or like a few months of working there or like what? I think yeah, like, yeah, if you have a working there, I mean, you lead a teach me a lot about the craft cocktails. He has a form of guests on the show.
You should check that out in the archives. Yeah, he has a lot of experience creating menus, so I did learn under him and I can thank him for that. But yeah, yeah. Okay, people move up.
So that's good, because if you don't have like some sort of like a teacher-mentor situation, then you're kind of just lying blind. Right, yeah. You need someone to teach you on the very basis, like you said, acidity and sugar and like how to balance that. Yeah, and it's pretty basic, but you just need to know, you need to know that and like what goes into it.
Like I work with a lot of people now and I'm always encouraging them to come up with their own stuff, but a lot of them are very like unbalanced and just kind of like, it's weird, you know? It's like, yeah, like, it generally is super sweet. I'm really super excited. Do you have a root beer?
Yeah. I drink a gin and a root beer. I don't know. I prefer this one.
I prefer this one. I don't know why you think you know. It is. It is.
I used to drink too much red wine. I don't know what early ones I'd drink. Yeah. Yeah.
Yeah. Yeah. I'd definitely love it. You might have to do that tonight.
If you're new to listening to the podcast, maybe starting on episode 10. Yeah, okay. Yeah. Yeah.
Okay. Crushed like a bottle and a half before the show started and then bottled during the recording. It'd be like three bottles. Yeah.
I would just say flapping and flacking out. And then recording and re-wist and so on. And I'd be like, oh yeah. Yeah.
Yeah. Pretty much everything after ten after six. Yeah. It was a perfect way to spend a Monday.
Yeah. That's true. That is my new lute, I kind of thought. That's all that is.
So let you know if we should talk about this rick at Marcellia the case for a wine. Since we have a moment here. If you are looking for your home, for your bar, your restaurant, your wedding, he's a guy rick at the case for wine.com. He's got the 2019 Blueprint Cabernet Sauvignon from Leil Vineyards.
And it's an amazing expression of Napa Valley. And it's a 10%. of the proceeds from blue print line to organizations that are fighting climate change. I fight climate change, but it's pretty much going to change.
Now let's fight it. If you don't fight, I guess everything's going to go fight, right? Okay, so getting back to working at 21 for that, why did that look close down? Any close down after you left frame?
So that's probably because I left. Because I left. Explain. No, but yeah, close down because when I left all the employees left with me, and it was it was mid-COVID like the peak of COVID when it was really hard to hire other industry staff.
So he had a hard time like rehiring people and I kind of figured that would happen. And was it, oh, he was a chef, right? No, no, he was an accountant. Oh, fucking, that's a bad word.
Yeah, I know what experience was. No, and he also didn't really listen to anyone's opinions, which was a huge issue. He didn't listen to our chef, he didn't listen to me. That's the worst.
I don't understand that. Like I wouldn't, if I saw a fire on the street, I wouldn't just be like, you know what, I think I know what to put this out. Yeah, yeah, yeah. The way guys and the, like, he had, like, with the hoses, yeah, yeah, it's crazy.
But they had this all the time in this industry where someone's just like, well, I like to drink in bars, so I should probably not have to run a bunch of hours. I think so, yeah. Yeah, I think, I mean, he owned a yogurt shop before that, and it was pretty successful. But I mean, like, frozen yogurt, you're hired like one 15 year old boy to, like, pull the yogurt and like work the register.
And that's about it, right? Yeah. Owning a bar is a huge challenge. I've heard that.
I think I was going to ask you about that when we were talking about like you teaching, well, first of all, you moved on to a new bar, Grand Trunks, saloon. So I like to think that there are friendly neighbors from Sugar Run. So anyone in a downtown kitchen or a neighborhood should be checking out Madison at Grand Trunk and Grand Sir if you have a sister bar, but mostly Sugar Run. Just kidding, we love it there.
And how do people find these places online? Oh, yeah. At Sugar Run bar on Instagram or at that long sisters bar for mine and Grand Trunk is at the Grand Trunk. Yeah, yeah, yeah.
Okay. So I believe it's KW Grand Trunk on Instagram. Well, what did you say? Yes, I said at the Grinch.
That's all right. You're only going to be probably not running account. I don't know. A couple of links to it in the show.
Okay. Yeah. So you move down there and like, I want to talk a little bit about what you were saying about now teaching people how like your staff how to make cocktails properly. Do you find that when you're saying to them, I'll come up with something.
Do you find that they're intimidated at all? Extremely. Yeah. Yeah.
They I feel like most of them, like the ones that have no prior knowledge and have never done it before. Like they do get overwhelmed and they're like, oh, I'm not ready. Like you just do it. You do it.
But I would much prefer them coming to me. It was like this like idea that's maybe 50% done. Right. And then I can help work with them and make their idea like a new menu item, you know?
Like I want that. I want to see that. Yeah, yeah, for sure. And that's the only way they're going to learn too, right?
They say try something and then it, you know, it takes like a class of piston and you can help them fix that. Exactly. Yeah. And then to explain to them why it tastes like this, right?
Yeah. If they can't figure that out on their own. So one of the things that you and I talked about before is the challenges of staffing these days. Sorry.
It's bad. And you're the bar manager. They're not correct. Yes.
So we talked to us a little bit about the challenges of like hiring people who are not completely useless and retaining the ones who aren't. Yeah. Well, in terms of hiring new staff, I got probably like 200 resumes in the past like month and a half. And like maybe five of them have industry experience.
Can you post on like a job site? Yeah. We all posted on our Instagram. Right.
Yeah. I find that when I post on Instagram, you got nothing. But indeed you get flooded with resumes. And that's like no one qualified.
No, I know. There was one guy. I was like, I just didn't insult it by some of the brothers. One guy who applied for the job is only experience was that he was he worked at a gas station.
Like he's a dry experience period. We've had words. We've had two people now where there any the only thing on the resume is just their high school. And nothing else.
It's like just the high school. So you're experienced like nothing. I was like, that's not high school. I went to I have no skills.
I have no skills. I have no hockey skills. No, no, no, no. That's their parents doing the resume for them.
That's the worst. That's pretty good. That's pretty good. That's how I work for you a couple of times to fill in.
Yeah. Yeah. It's a working part before those. I thought you were talking about your mom did a resume.
Yeah. Just give it up my house son. You're in your 40s. Just leave.
But yeah, it's bad. And really still. Yeah. Yeah.
So that's the thing you got to weave through all of these resumes to find anyone who's got just a modicum of service experience. And I also find that both of the grandtruck and sugar run at the kind of bars that you would, this should not be your first serving job. You should have a little bit of experience because at a nicer spot they expect to have some product knowledge, etc. But sometimes, like you're just getting these resumes that people should be applying at like an East Side Marios.
That's right. Yeah. And I said we have to take them because there's nothing else coming in. At least they have more than high school.
Yeah. Yeah. Barely. I have worked a job.
Yeah. You're hired. Yeah. Yeah.
I definitely know that last summer. It's gotten a little bit better. I think we've been talking about this as well. It's gotten a little bit better this year.
But last summer, we hired two people who had literally zero serving experience or like I guess we're just going to have to try them out. How did it work for you? It was the 50-50 of the two. Yeah.
But then there was still like, I, there were just little things. Like the one, the one who was actually not bad was like, I came in one night. She was really busy. And she was like running through the bar, like running back to the POS or anything.
I'm like, first of all, look chill. Even if you're not, it's not chill. It's not chill. It's quite a ball.
It's like, you just see like a lawsuit and waiting. It might be just just like that. But like no gas wants to see their server like running through the dining room, you know? Like you look crazy.
You look crazy. You look crazy. You look like you don't know what you're doing. Like if I see a server sprinting in the restaurant, I assume she does rob the place.
Yeah. Yeah. It was on the way out. Sometimes how have your like new V hires worked out?
Probably 50-50 as well. Yeah. We had one that was excellent. Like she's probably our best employee now.
She's only 19, which she's working. But she hasn't worked yet. I'm fine. You started when you were 10.
So that's right. Yeah. But yeah, she's been working for a while. Like she has an amazing work ethic.
Amazing. I'm very proud of her. And then the others, we've got to fire a couple, unfortunately. Did you get to do the fire?
Yeah, too. I wanted to. I was a witness. Yeah.
So have you ever had to do that as a manager? I have luckily never had to verbally fire someone. Because I totally don't give that shit. So you don't like it either.
I'm a fucking sucks firing people. I'm obviously fired people before myself for sure. But like if I'm paying someone to be the manager of my bar, I like that because it's like making a schedule. I don't want to.
Those people are mad at me. Yeah. So I don't write the schedule. Yeah.
That's the worst job of a manager. I know. So yeah. So and Cass is like the manager of your sister bar?
No. So Casey manages our sister bars. Cass co-managers with me. Okay.
So I manage the bar. Everything bar related. And Cass writes a schedule, trains the servers. We interview when hired together.
We fire together. But yeah, she does most of like the interaction portion of managing. Oh, it sounds like you got the better. Yeah.
I'm out of people person. She prefers it too. Like you know, that's good because I think the job sounds way better. But I agree.
Okay. So talk to us a little bit about the cop field. It's at Graham's trunk because it's kind of unique the way that you at least it's like a Venn diagram on the yeah. Yeah.
That's not like my favorite way to display the cocktails. Sure. But I can't go before you got there. I did.
Yeah. And guests really like it because I feel like guests believe that they're making informed decisions. Because they can see like sweet sour bowls, for example. And they can be like, Oh yeah, like I like something a little bit sweet but a little bit bold.
And then they like find the Venn diagram portion that's like in between the two. And they think they're making like the best visit. But the truth is like just between us and anyone listening and it's like four people. Love your honesty.
But yeah, just between us it all my cocktails are well balanced. Like every single one of them. Like maybe a few of them sway a little bit sour or a little bit stronger. But barely.
If you're like, you I hate sweet, you could still order from like the sweet portion of the Venn diagram and enjoy that cocktail. Yeah. So like the Venn diagram is not even sure that's basically what you're saying. No, but people like it.
People like it. It's true. Keep it because people get mad if it's gone. It's much like that.
I'm guessing. Probably. I don't know who likes it. But the owner says that people like it.
It's different from anywhere else too. Right. Yeah. Yeah.
And I can see that. Like you said, people think they're making a more informed decision because they're in on their little. Exactly. Yeah.
It's funny. And how often do you guys change up the list? Probably like four times a year like each season. Yeah.
So that's pretty standard. And do you do you guys have like cocktail creation development or is it like mostly you just? We actually have meetings where all of us would taste the cocktails. Now it's a little bit because we have so many new hires.
It's more so just like me, the other bartenders sometimes will bring it over to surf like the two restaurants will collaborate. The chef sometimes try it because chefs have an amazing palette. Sure. And yeah, like it's still collaborative, but not everyone is involved.