This week's guest is Christian Delvesche, who joined us from Miami, Florida. Originally from Buenos Aires, Argentina, Christian started working in bars at the age of 17. It was at that time that Christian saw the movie Cocktail and developed a passion for flair bartending. In fact, Christian's interest in flair bartending is so strong that Christian has gone on to become a 19-time flair bartending world champion.
Christian has a great story and a terrific perspective on working in the service industry. Enjoy the show. Okay, we are back with another episode of the industry podcast, or at least most of us are back. Dan the man, the producer behind the show has covid, so he will not be joining us on this episode.
But I'm your host, Pips Anders. I'm still with you here on the industry podcast. We have a great guest. As always, Christian Delvesche will be joining us in just a minute from Miami.
Before we get to him, I should mention that you should be looking forward to our Tales of the Cocktail episode, which will be coming out. Or actually, by this time, you would have actually listened to it. Sorry, I had the order mixed up. But yes, hopefully you enjoyed that.
A lot of interviews and tales of the Cocktail. That's why I've been offered two weeks. Dan was on a business trip in Amsterdam. I was in New Orleans for Tales.
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Christian Deltas, how are you Christian? Hi, how are you? I'm doing very well. Good.
Thanks for joining us. Thank you. Thank you for having me. So you're coming to us from Miami now, correct?
Yes, yes, yes. I currently live in Miami. Originally originally from Argentina via Las Vegas. And then I moved to Miami seven years ago.
Talk us a little bit about growing up in Argentina and why you made the move to the US in the first place. Well, I was living in Argentina and I started bartending when I was 17 years old. I fell in love with Flair bartending after watching the movie Cocktail. Right.
And then I was performing Flair bartending. And in Argentina, they had the perception of flair bartending being like a show off instead of an entertainment. So I wanted to be able to perform. And my dream was working behind the bar while I was doing flair.
Obviously, flair bartending, which is basically constructing the cocktail while you went to the main concert. And in Argentina, it was very, very hard. So I tried to make a move outside the country. So I make the move and I moved to Tenerife, which is in Colorado, Spain.
And I live there for nine months. Then I live in Madrid. I came back, I lived in Cancun in Mexico for a few months, and then I went and compete in the world championship in Las Vegas. Previously, I competed in the in Orlando, Florida in a world championship in a rookie division.
It was like a semi-prodivation, which I won. And I got an invitation to the world championship, like pro division in Las Vegas, invitation only called Legends of Bartending. So I moved to Cancun three months and then from Cancun I went to Las Vegas to compete. I won the world championship and I got a job offer in Las Vegas, which was my dream to work in Vegas.
I got the job offer in a bar called the Shadow Bar. Now it's closed. But it was a six or five less and they offered me a job there and made my visa working and everything. And I started to create a new bonus.
So we haven't had a whole lot of people on the show yet who have been flare bars. You might be the first actually, we're sort of less your focus. How did you, like I obviously got into it from cocktail. I think many of us were growing up watching that movie and we're like, that's the fucking coolest thing.
How did you learn how to do it? So I learned from first from the movie cocktail. I took all those moves. I learned them.
And then from there I started taking my own style to create my own moves in a way, which is basically creativity. And also I was watching videos from world championships in the US. So my whole idea was to take different styles and make my own style, which is the most difficult thing when you're going to be a flutter competitor, is to create your own style. I think that somebody will watch you behind a screen.
It will be just your shadow and they will be able to recognize you by your style. That's something very difficult to get into a more entertaining competition world. And so I started to create my own style by mixing the style from US, which was like multiple objects, like three bottles, two teams, one bottle, four bottles. And then the European style, which mostly from UK, which was one bottle and one shaker, one bottle, one team, which is more flow, although they repeat the same move over and over the same way that Americans will repeat the same base move with three bottles.
I like to say like a jogging base and then go into a move, jogging base, go into a move. And in Europe, they will do same move like a base and then do another move. And so on and so forth. So I just try to combine both styles and try to take that base and try to make it a whole routine without repeating any moves and make it more visual, more circular moves, smoother and creating my own style that way.
And it worked. People liked it. And that's how I won the first world championship in the second. And I started making a real as a flutter in competitions and winning all these competitions and be able to travel all over the world doing what I like.
That's amazing. So when you describe your style specifically, it's like, you're mentioning a combination between the two styles, the American style, you're more of European style. And what you think makes your style stand out is this new transition between the two styles. Is that how you describe it?
Yeah, I would describe it more like combining the best on both of them and giving it the Latin American flavor of movement. And that's basically what the stand out because then all the flavors and Latin America started to get that same side, not moves, but same style of flair. I mean, the flair actually became that. That's the, I would say it was a big transition from, you know, move and stop, move and stop to a completely whole routine without stopping.
Why are you making a cocktail? I see. So you're kind of like, and you're also kind of like using your whole body as opposed to just using your arms. Yeah, body movement moves that make it very visual because I like, oh, I also come from a background of magic.
So I used to do magic in when I live in Spain, like close up magic. And I learned from this magician, like, amazing magician, Juan Tamaris, one of the best culture magic magicians in the world. He was, he always said, like, it's not about making the their hardest tricks in a routine to a amazing guest. But this, the best magician started the ones that make the easiest trick look the hardest.
So I try to translate that to flair. And yes, I will do very difficult tricks, but my whole idea was to make a very difficult trick to make it look easy. And every easy trick, you know, the way around. So it's kind of, you give that little, a lot of a smoothness in your routine person.
Right. Yeah, that makes sense. So I started interested in the whole, like, traveling around to do flair part and you get to travel over the world doing this. What are these competitions themselves like?
Because it seems like, now I know we've already talked about how you've sort of made your own style out of it, but like, there's so many people doing this sort of, like, juggling magic acts, like how, like, how do you specifically make your stand out to win these competitions? Well, first, I was very good at the rules. You know, that's what I teach people when I teach them how to compete. If you're going to compete with anything, so if I will race you, I will be like, like, this race, and you'll be like, okay, let's race.
And the question you've been asking me, I'm like, from where to where? That's not so exciting rules. So most people, you know, when they start competing in the world, they're like, what are the rules exactly? Like, give us a couple examples of like some of the rules you have to follow when you're doing it.
So you will be judged when you, when you compete in the world, you will be judged on originality, difficulty, smoothness, variety of moves, international, with the crowd, interaction with the music, what you're doing with the team, and then you get the deductions, overall And then you also made the options for drops and spills breaks. So you need to be able to get the most amount of points in those categories trying to make the least amount of mistakes. If any. Have you ever had an embarrassing break or drop?
I have breaks. Yes. Actually, one of the competitions that I have after I became world champion, I had this really bad routine that actually happened in I think it was in Vancouver. I had this competition that I started my routine and I tried this new treat that I just learned 10 minutes before the comp and I did it very easy and I decided to do it basically I told me a lesson that you have to be comfortable very well before you try something new.
So I broke the model, I broke a glass, I had a two, two breaks and like 10 drops in a routine like for me, most of them are by far like routine for usually very clean. But yeah, I took six place after being a world champion in a local competition. But you know that told me a lesson from your failures and from your mistakes. So when you win something like the world, like the world competition for flair of bartending, what kind of doors does that open to you?
What sort of prizes do you win for something like that? You don't have to tell us like money stuff if you don't want to, but if you want to do great. Yeah, well, nowadays, nowadays is very good. Back in the days when I used to compete, you would go to a world championship and you win minimum 5,000, 10,000, 15,000 for first place.
So that's big money. If you have a sponsor, if you're doing well and you're winning, you can find sponsors or your place that you work, they might sponsor you to vote and compete, pay for your flights accommodation and then whatever you win, you should bring. So in that moment, I mean, flair bartending was really hard and then people will carry you to do shows, events, or brands and they will pay you a lot of money to do so. According to bars to work out, really, you work always on flair bars at the moment.
I was in Vegas working in the best flair around the world. So I wasn't looking for any other jobs. For me, it was just winning. I just wanted to win and just wanted to be the best that I could.
And that was my motivation to train everything. Really. It wasn't the money. It wasn't anything.
I was in fact, I had a course called about money. And I really didn't care about making money in competitions. One day I was after the entire competing. I'm talking about like two or three years after.
I was moving in Vegas for one house to another. So I'm grabbing all these laggards and the bags that I used to carry my clothes to the competitions. And that's why I wasn't throwing them away. So I'm emptying them out and then I opened the secret pockets in one of them and I found like a thousand pounds.
And I was like, what is this? Oh, that's one roadhouse that I probably wanted. I forgot to take the money from it. And then in another one, I found a envelope with $2,500.
Gosh, like bring you untouched. And so those are the lucky ones. Unfortunately, I don't have any more secret bags. Well, you don't have to know.
Maybe you do. Yeah. I know. I know.
But it was crazy. And that's not the story I tell people that I really didn't compete for the money. That just for me, it was the trophy. It wasn't most valuable.
I think that I could bring up. Right. Yeah. So that's interesting.
I have a couple of questions on top of that. So you're traveling all around the world going into these competitions. I imagine once you're in the competition, they're very similar. But they'll talk to me a little bit about the vibes and the cities that you went to.
And you've also worked in so many bars around the world. That's at this point. What were your favorite cities to visit and what were your favorite bars to work at? Or even compete in it?
There were a lot of questions in one. But I tried to hold them. So competitions, I mean the vibe is pretty much the same. It's people excited to follow Flair.
And there's usually a lot of people that were into Flair to watch a competition and people that weren't into Flair. They wanted to watch and to see what it was. Everybody likes Flair. And only the cadres, you know, not comment probably.
Just one more drink. I'll just one more drink and they don't realize. This is a competition. It's not like a, I'm not making you a drink.
So the competitions vibe, I mean, in Europe is, you know, it's very huge. Italy is very, very crazy about Flair. At the moment, the biggest competitions in the world were in Vegas. And I was in London called World House.
Those were the most prestigious competitions in the world. And only two people won. And it was my brother and I. Oh, really?
Your brother does it too? Yeah, my brother is 17 time world champion. 17 time. Yeah, and I'm 19 time world champion.
So my brother, you're sorry? Me, I won 19 time world champion. You're 19, he's 17. Yes.
So basically, this whole fucking competition just runs through your family. Yes. I mean, it's starting with me and my brother jumping. You know, we both have different styles.
Yeah, yeah, yeah, yeah. Very special. But going back to the, you know, places that I love, I mean, that I have traveled. I love Ibiza because I live in Ibiza before.
And I'm feeling, I love Ibiza. I love, I love, I see these are the really lights. Some people are working in Russia. I love, I love, I love Spain.
Like many different cities in Spain. The ones I like, I like, I like, I like for the, I like Marvea, Marvea, Mallorca, the island. I like, yeah, I mean, I like many, you know, many different places, different reasons. The Caribbean I like to.
I was very fortunate to go to because there was something at the moment and money was good in the economy worldwide. So I was very fortunate to be able to travel. And people, sometimes I went to country, so I didn't compete. I just went there to do an exhibition in a show.
I lived in Taiwan for a whole month doing training and exhibitions, you know, the biggest night I've been in Taipei at the moment. And so it was very, you know, it was very satisfying. And do you like to teach, do you like to teach in part of it? Yes, I like to teach.
I like to teach people, and then again, because I like to teach, I think the most important thing for a flipper, I mean, it's obviously, you need to learn the most, but you need to know how to use it properly to make it efficient and to make it successful. And the best way to use it is to use the technique of working for it, which means basically making cocktails while you perform it instead of just flipping bottles behind the bar and put them on the side. You can do that as a show to get the attention of the people and then you can, you can make your cocktails back. Once you do it, while you're making the cocktails, that is absolutely beautiful, beautiful to watch because it shows the display of the bartender making a good quality cocktail in a fair timing for the entertainment that is needed.
And also you can actually manage your times, you know, while you're flaring behind the bar when you're working. So there's these two different types of flares. So they're working for you, they want to do what you do while you're working behind the bar and then the other one is the exhibition floor, they want to use the walls and competitions. So the working floor is one that you truly use behind the bar and it's very, very effective.
And you make more modern tips, people really enjoy it. And it's up to you how to read that guest and I want to see it and how to read the guest early when they drink and they don't have any interest in watching it. So you need to see all those things and all the experience where you do that, but obviously there are some tips to it. But you have to make sure you have to make it functional.
That's the most important thing. Yeah, that's interesting. So because I was getting the answer to the question I was about to ask you, which was like the difference between the competing and then the actual working in a flare bar. So when you were working in at the bar, what was that bar called again?
The shadow bar. The shadow bar. Yeah. So like I mean, obviously you're in a big casino like Caesar is one of the biggest and most famous casinos on the strip and you're doing flare bartending in the height of the era of flare bartending.
That must have been like a lucrative situation for you. No, it was amazing, especially when I left the shadow bar and I went across the street to the kind of a court. Kind of a court was going to see the best player bar in the world for years. And working in kind of a court, it was like volume.
A lot of people watching yourselves, people who come to see you from other countries just to see work, they will come to see you like it was like a big thing. At one moment, I was on the billboard doing flare in Las Vegas, all about in two at the same time. One in Cisue Palace and one in Paris, where he's coming to court. So one across the street from the other, all by the same place.
So I was in two billboards. So that's how big flare was. Yeah, it was amazing. But the thing with flare bartending is really the way it was, it was flare bars.
Of course, but flare is nothing than another skill that you might have behind the bar. So it's the same comparison because a lot of people today, even I've been introduced from Burschier style of bartending. So it means like you work with models and like is that what you want me to? Because I could do it and I could turn it on and I could turn it off.
It's a skill that I have. It's like if I tell you, if I tell you, oh you're an ecologist, so you only create a cocktail, it's like you're talking about telling me, you'll be buying a bar and someone ask me for something and be like, no, sorry, I'm going to create you my own cocktail. Right. Yeah.
No, you're not the new. Yeah, you're not the new. You're not the new. You're not the new fashion.
Yeah. Because like you can't even go to be like a flare bartender of your quality without knowing the skills of how to meet a bartender in the first place. No, it is a myth. It is a myth because that is not true either because the myth comes from there because back in the days, you have all these kids from Europe that they will practice flabberting because all they wanted to do is show off and then chicks and compete and do the life that I was doing.
But I was doing it when I was attending truly eight hours a day. So from me, it was twice a sacrifice because I was actually working for the time. But the thing is because those people didn't know how to make a cocktail and then you had a flip on it very well. So then there was a tendency of flabberting.
There's no no element drinks. Right. And it's the same way that I could tell you like constantly, there's a lot of mixologies that they don't know how to attend. They're very good creating cocktails that are not about time.
Oh, I 100% agree with that. And like I've seen that a million times, it's like somebody takes 45 minutes to craft you a beautiful cocktail, but like they don't know what to do when it gets busy. Yeah, or maybe they can craft your really good cocktail. They're super busy, but they're they're talking customer service.
So what about in general, when people ask me, what are you? I'm like, I'm a psychologist. No, I could be an I could create classes. Yes, I could.
Do I know about classics? I do know a lot about classics. Do I know about flair? I know about my service.
What am I? I'm a bartender that cares. Yeah, and you're you're you're you couldn't be a more complete bartender, really? Like you literally have all the skills.
So he gives you more skills because what I tell people are worse. And they say, well, no, I'm telling you, I perform for seasons. I perform the high I perform at the Marriott. I perform in a five-star hotel and people love it.
I work at the Fonza Blue at the Lovey Bar. Everybody loves there. But if you do it correctly at the right time, at the right moment, they will enjoy it. You just need to know when to turn it on and when to turn it off.
It's not simple. And obviously, you just have this skill. You need to practice and you need to get on the smokes. But it's not it's nothing different than like I mentioned before, like, you know, a person that creates cocktails and then you have to follow.
Imagine how hard it is for you. Like if you're a psychologist, you like to create your own cocktails and give you on twigs on classics and someone carries you to working a place and they tell you, here, we make our our degree for our nadroni is one of those gene pre-quarter sugar moves pre-quarter compari, although it's equal parts everywhere in the world, boss ice mix. And then you as a methodology, you have to do working for a company. You have to make it the same way.
That's how I would make it is really, but you want to know. So, anything's amazing. But you have to make it the way the place that you're working at is making it. So for one moment, you need to forget everything.
You know, you know, you know what, you know what, you know what you need to adapt. You have to have the ability to adapt to the place that you work and try to use your skills accordingly, where you need it more. One place is at 10 times, you need to talk a lot more. In some places, you need to act.
It's not a place you service, it's all. It's not a thing you can do. So, there's a different ability to do it. So, like for you now, like, because you put in so many hours of practice, like I'm assuming when you're just doing a regular bartending shift, it's not like a quote unquote flare bar or a flare bartending shift.
Because you've put in so many hours of practice, whether you're actually working at like a flare bartending shift or at a flare bartending bar, you can pull out these moves anytime you want, almost with muscle memory. Yes, it's just it's advancing. You just feel music in your move, that's how flair from it. So, it comes from what is like when you when you bartend, for example, to give you a better example, so people can understand a little better and relate to it.
When you go into a bartending school, and I tell you maybe a Negroni, so you were thinking in your head only, that was about the hass gene and it has a parry and then super move. It was one ounce of each and then I stir it and then I put it on the roll of fresh ice, orange twist. So, that's always going to your head, you're just starting bartending. So, you know, you're fairly new and then a die-creep, yeah, three quarter and three quarter and then two ounces of rum and then I have to shake it, no string, whatever.
So, for me, when you tell that to a bartender, that's already experienced, Negroni and die-creep, that's what I need to remember, the rest, I just know, I don't think, I just know, once each drink, right? So, the same thing with flair, when music comes, the moves, they just combine by themselves, and I have the capability of mix them up and improvise as I'm going through the practice I already have, when I'm experiencing the bartender. So, I'm not thinking about, oh, I need to do this move and I'm going to catch it here, I just do it, same way as you actually drink drinks. Right.
I don't know if that makes sense. Yeah, it does. So, I have a couple more questions for you and I'll let you go. One of them I wanted to ask you is, you kind of touched on it a little bit earlier when you're talking about the competition, but when you're working in a bar and you're doing flair, what do you say to these fucking idiots who are just like, oh, just make me drink, I just want to get my drink fast because you're obviously still making the cocktail quickly, and you're just able to do it better than with this sort of flair to it that other people don't know how to do.
So, back in the day, I would tell them to fuck off because I was young, any mature, any mature, but who like paid me with age is maturity and meant to extend. So, when people comes like that to me, I'll be like, right away, so that's not a problem. And then when I was giving the drink, I would tell them much love to you. I know you need it, thank you so much.
And because that person so much hate in them, but they do need love, they do need something positive and good vibes. And I use that with my comments on Instagram. When I post my videos, I have so many comments on Instagram and some of them, there's a lot of not positive comments. Like they're like, I just ordered a beer.
So, sometimes I order, I answer with sarcasm, just to be funny. But then at the end, I always be like, hey, my love, much after you, good advice, go in your way. Thank you, thank you for watching the video. And because at the end of the day, you are so frustrated and you have in such a bad day, bad advice that you go another way to watch a video that you say that you don't like.
And not only that, you just go to the comments and put them back on it. So, you waste in your time, you waste in mine as well. So, you really love your really good advice. So, much really, much really will give you that.
Yeah, I'll tell you this, the other take on this, like from someone who doesn't know how to flare it all. Like, I grew up on fucking cocktail as well. I love that movie. It's like, I'll watch it once a year.
And like, it's just jealousy, Christian, because frankly, all those people wish they could do what you can do, whether they're bitter or not. Yeah, I mean, sometimes you see, I mean, they're graphering that look, and they think, oh, look at his clown clicky baller, somebody like, well, you can't do it, right? You're going to do it. But yeah, it is.
But at the end of the day, you know, you have to, it's a very difficult point. You have to reach in your career. But once you reach this point, it's a beautiful thing. Because you cannot let another person's attitude to run yours, your mood of the day or the rest of your shift.
You have to be in control. And for you to be in control, you need to become, and you need to have a very nice response. Because it goes according to customer service, you don't have to be so busy. You can be hard, but smart.
You don't need to curse. You don't need to say anything bad. You just can talk politely and make a look like a fool. Because they are stupid by the things that they're saying everybody's seeing it.
And by you acting nicely, it makes you so much bigger and so much in control of the situation. And I'd much rather be in control than trying to make him look like a fool and just have a fight or an argument behind the march. I just rather be in control of me. Like, I'm going to control you.
You don't get my mood. I do have my own mood. That's an amazing answer. It's a great way to have an answer to what Alf forms of life to be honest with you.
So I just have two more questions for you. I'm going to let you go. We appreciate you giving us all this time. And we've like pulled over the side for a road to talk.
I really appreciate that. No. One question I wanted to ask you, and it just goes back a little way. So when you were saying earlier, but it stuck with me.
So when you were talking about when it was the height of flare bartending, first of all, what years would you say that those years were that were like the absolute height of flare bartending? And what do you think happened that it's no longer that way? So I think, well, I know that the height of flare was between like 99 and 2007. That was like 2000 to 2007.
It was huge. Most of the years, the prime years of level 10, the prices were more and more and more and more and more and 2007 was the best year of level 10. My brother that year won, he made like $120,000 in competitions. Oh shit.
Oh no. Yeah. So I think the reason why flare didn't have the big impact after that is because of two reasons. One is the economy worldwide.
It collapsed in 2007. It was a crisis in 2008. So the sponsors pulled out, they dropped their budgets. So there was no more money for competitions.
Therefore, there's no more competitions. And that's one. And the second, the only thing we have after that is flare behind the bar. So I think evil is the easy one that killed a moment early, flare by 10, back in the day, because I believe that flare by 10 is coming back right now.
A lot of people are interested in learning fair. I get all messages all the time from my Instagram about people wanting to learn flare by 10. So why I say that evil killed it is because the flare by 10 at the moment, it was making, they were doing flare for themselves basically to see, look how bad I say I'm, look at the tricks that I can do. And it's not about you.
It never is. It's not about the guests that you have in front of you. Maybe the guests doesn't want to see metrics. So you have to turn it off or you have to go to the very minimum, which could be only one move.
And then when you, when you, when you flare, it has to be with a purpose. That's why I always say like when you do work in fair, it's basically flare with a purpose. You flare to make a culture for somebody. It's not to show off, it's not to get the attention of this chick.
Yeah, you can use it too. I'm not saying don't do it. You can do it every one of us, but use it wisely. And to compare it to what it is with mixology, because mixology has been in a way, you see like, mixology is still big, but it came down a lot from what it was.
It also costs of the mixology. So you walk into a bar and someone has going to get a tequila and soda. And you'll be like, oh, well, here we have this content, this content, because this tequila comes from, you know, at least when it has this particular particular, it's a reposado, but that many months, and it's not, and they talk about the particularity of the tequila and you should drink this. And they try to mix your drink that you wanted to have a tequila and they wanted to make an own culture because they're mixology and they can change your mind.
And that is ego of the bartender, because first off, if someone is then you're one of the tequila and soda, it's not because they enjoy the tequila and soda flavor. You should be smart enough to know that. You know that they don't want calories in the drink. They want to lease on the calories in the drink.
They'll lease on our shoes, right? So don't give the guest what they want. Give them what they want. Yeah.
Those are great words. So those are great words just for our whole fucking industry I live by actually. It is, it is, but it's incredible how much, how many bars and there's one to change people's mind. And they don't read the guests properly.
Right. Well, they want, there is a reason why they want it. So you give it to them. So when someone tells me, oh, I have great customer service, I'm great with people.
And or if you want someone who wants to impress me with customer service, I'll be like, okay, how about if I would do an interview, how about if I come to the line, in business, right? Yeah. So you're about asking, you want to tell me all about stories about these offices and whatever products I ask for, you know everything about behind the bar. Perfect.
What about if I want to go to the water? Right. I just want to know what is water. I'm thirsty.
I don't feel like drinking today. I want to water and my girlfriend wants to spray. So what do you do? Right.
I want to impress me. So now is where customer service comes up. And if you're amazing customer service, you are going to be able to keep me at an amazing experience just drinking water. Because at the end of the day, we go to bars, cocktail bars, we channel.
We are not going for the cocktail. We go for a good experience. We go for a good time regardless. Obviously you go into a cocktail bar to have a good cocktail.
Yes. But overall, what are you looking for is a good experience. So if you have a good cocktail, which you can have in any place, but in this particular place, you have a great experience every time you go. What are you going to, which one you want to go to?
Exactly. And so you never going to remember what the cocktail has, but you are going to remember how you feel that day that you went to a place. Yeah. Okay.
Two more questions for you. And I'm going to honestly let you go. The first one is tell our listeners that are you're working at currently in Miami. So they can come see you do your thing.
Then tell us where they can follow you on social media. So at the moment, I'm working at a three-level team. It's a cocktail bar top top is out in front of 14 in the US. It's a cocktail bar, super-food place, more pretentious, really good cocktail, good food.
And then you can follow me on social media. I have my Instagram account. It's a Christian Delvesque official. And I usually post videos all the time for graphics and contacts as well.
My YouTube channel, which is also Christian Delvesque official. And then I have my TikTok account, which is Christian under sport. Not fresh. Awesome.
Well, it's a Christian here. You're awesome. You have an amazing attitude about the industry. I really appreciate that you're coming on the show and taking this time to talk to us.
Like, and I mean, it's like, I find it typical what you do, but I'm more than anything now that I talk to you. I find your attitude about the service industry and what's important is like really what shines in you. So thanks for doing this. I just have one last question for you that I need an answer.
Who's a better player bartender? Your brother. The person who I'm perspective looking at, if you're talking about flat technicality, he moves to my brother, my father. Oh, really?
Good for you, man. He can do side that I was never able to do. Really? His ability of creating moves and making difficult moves, look very easy is surely incredible.
He has a lot of training, so he can make a lot of moves. Now, when it comes to bartending, do you think I'm starting? Yeah. All right.
That was a good answer. All right. I think we're going to agree on that. I think about that.
He's about that. I'm doing well. Thanks, man. I really appreciate you doing this.
And thanks for taking the time. I know you're on your way to work. Go see Christian at his bar in Miami. And thanks again for doing this, man.
We appreciate you. Thank you. Thank you so much for having me. And thank you, everybody, for listening.
Thank you so much.