This week's guest is Danielle Pinger, who joins the show from Saskatoon, Saskatchewan. Danielle has been in the industry for over 15 years. Danielle's first bartending job was at a hotel bar where she learned the basics as well as speed and efficiency. At this point, Danielle decided to go all in with her industry career and moved on to work in at a high end cocktail lounge, where she learned a cocktail culture, absorb its history, and has in look back since.
Danielle has competed in numerous competitions and loves the challenges. Danielle has also had the opportunity to design and help open a lounge in the all-hotel in Saskatoon, Saskatchewan, where she is also currently managing. Enjoy the show. We are back with another episode of the industry podcast.
Danielle Pinger is going to be joining us in just a minute. Before we get there, we should say hello to producer extraordinaire Dan Soretta. How are you? You're awesome, thanks.
How are things going with you? Hot, not funny. Perfect, perfect. We're all flying high.
Yeah, it's a Monday, so I say. It's been a long day with the accounts. Oh yeah, it's been a long day at work. It's working for living, it's just not for me.
Yeah, we should say to get, before we get going, we should apologize for the sporadic posting of the show lately, but some of the stuff out of our hands, like if people say that they want to be on the show and then ghost us the day up. Well, what are you going to do? Or if you don't want to be, just say no, it's no problem. It's no problem.
What we don't want you to do is say yes, right up to the point where we're about to record and then not show up. If we can avoid that, that would be great. All right, that's my brief rant about this show. We do, we do, we got to remember we do all the booking ourselves, so there's a lot of work that goes into that.
And we totally understand the state of the industry, but like if you commit to something, just follow through. Yeah, commit to Tupperish. Yeah, commit to Tupperish. As Evan said, in your entire life.
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If you're in the Tri-Cities area here in Kitchener Waterloo, Preston, then you should come check out my bars. Downtown Kitchener, it's Sugar Run, that's the speak easy. At Sugar Run Bar on Instagram for all the info on where you can, what's going on there. Uptown Waterloo at Babylon Sisters Bar.
Weekend DJ's great unbelievable wine and wine flights. That's where you can pick up what's going on there. And then in Preston, Cambridge area, the Argyle Arms at the Argyle Underscore Arms Underscore 2023 on Instagram. Check out what's going on there.
Big, massive, Canada celebration coming up. Nice, like a place on fire. Yeah, we're just gonna set off fireworks inside the bar. Perfect.
Yeah. Yeah, we should go down like fire down there. So come check that out live music three nights a week at that spot. So come check us out.
And that's enough about us. Let's talk about Daniel Pindjur. How are you? I'm good.
How are you doing? We're great. Yeah, I'm pretty much recovering on the show. Thank you so much for inviting me.
I appreciate it. So you are coming to us from Saskatoon, Saskatchewan. I think you are actually our first guest from Saskatoon. Wait, all Saskatoon are like full on Saskatchewan.
Full on Saskatchewan. Oh, probably, huh? Yeah. Yeah.
Have we even had an album? Albert? Yeah, we had Albert at this recently. Yeah, we're just there.
Yeah. Yeah. Oh, yeah. I've got no one from Manitoba, no one from Manitoba, just Saskatchewan, yes.
Yeah. And I don't know why. So we were talking about this before. We started recording kind of.
I was just being a dick a little bit. But like maybe it's because we don't hear of a lot of great cocktail bars or bartenders coming from this area of our country. So why do you think that is? Well, I think that's a lot of bartenders.
There's not a lot of opportunities because it's kind of like Saskatchewan's a little bit of a fly over. Like it's not like the big cities where everybody's like, oh man, this bar here and this bar is doing that over here. So a lot of the bartenders that are from Saskatchewan or anywhere around there, they kind of look at other bigger cities and be like, man, I can grow so much faster. And if I leave, it's like the whole big fish small pond kind of like.
Yeah. So they're just like, I kind of outgrew it. So they're kind of just kind of leave and not really like, yeah, it's good for them. But sometimes it's kind of like, man, we need more support and more people to be like, hey, we're here.
Like, don't forget about us. We're so trying to make things big. Right. It's very hard to grow shit if everyone just keeps taking off for bigger and better stuff.
So what is that sort of your commitment? Like you want to grow things in Saskatchewan? Is that why you've stayed? For the most part, yeah.
Like I was thinking about leaving and then I had an opportunity to start managing a high-end cocktail lounge in one of one of the hotels here. So then I was just like also entered into a couple of competitions. So I started to get a little bit known around the cocktail community. And then I was lucky enough to get the bar that I was managing, put on Tales of the Cocktail Top 50, like, best international hotel bar.
So I was just like, OK, it's happening. We're doing something. That's kind of amazing for that area of the world though, right? So you must be all super proud about that.
Oh, yeah. Like, I was super excited about that. So I was just like, OK, that was like one of my bucketless things to get that happening. And then of course, like right after that is like when everything kind of just went to shit.
And yeah. So then I was just like, I got involved with CPBA, like the Canadian Professional Bar Kenders Association. So we started doing a little bit more things with that. And then everybody just got busy and then living in the world of being short staffed right now.
Yeah, I know. Like, how have you found? I mean, I know it's I can't even imagine because here in even Kitchenwater, like, staffing is my biggest nightmare at all times, like trying to find people who are qualified to work in your spots. And you kind of having to like lower your standards of what you're willing to accept those staff.
So how is it in a more remote location like that? It must be a nightmare. Well, for one, like where I live, it's legit one degree separation of everybody. So it was like, I'm not even joking.
I'm sad at the bar. And I started talking to like the person beside me and they're like, Oh, do you know so? And so I'm just like, yeah, they're my friend. And they're just like, oh, they're my best friend.
And I'm just like, OK. So we kind of know everybody and you're just kind of like trying to text each other, be like, hey, do you know anybody working? We're looking for work or just want to pick up a few chefs here and there. But yeah, for the most part, any resumes that come through are like, hey, I was a drywaller.
Hey, I did this. And I'm really like to learn. I'm just like, hey, if you're willing to learn, like, OK, come on. Let's go.
It's also a little insulting though, right? It's like, yeah, I'm running a high end cocktail bar. It's like, you used to drywall? Like, why the fuck do you think you could work here?
Oh, my God, it's just pouring drinks, right? It's easy. Yeah, I know. Yeah, not really.
I'm trying to hire for the one for my newest by right now. And it's like some of the resumes I get. It's just like, you're kind of offending me right now. Like, just because you worked at a gas station for two months, does not qualify.
I come in gas, warm beer, same thing. Yeah, it all comes out of a hose. So did you grow up in Saskatoon? Yeah, I'm born and raised here.
Yeah. So and how old are you? If you don't mind me asking? Or an age range.
Honestly, I'm not, I think I'm 36. You think you're 36? Yeah, I'm pretty sure. Yeah, well, you look a lot younger than that.
So congratulations. OK, thank you. Our listeners are not going to be able to see that. But take our word for it.
Yeah. So you were mentioning before we started recording that there was a time period where you were thinking about leaving. Because I was sort of interested in, like, how does, like, a town like Saskatoon keep good bartenders? Yeah, like, I was thinking about leaving just because, like, I love competing and I love the industry and everything about it.
And a lot of the competitions aren't open to residents in Saskatchewan, which is kind of weird. Like, there's a lot of places that will just be like, hey, it's only open to, like, people in Vancouver or Toronto or Calgary or Halifax, which is like, right? Because I thought, like, it's weird. If it's open to parts of the country, it should be open to the whole country, whatever it's going to make.
I don't know. It's so bizarre. So like, I was talking to one of my friends and he suggested because he's like, man, I just enter whatever. But I enter in an address that may not exist.
Oh, really? And so it's just like, if they like your cocktail, they'll make a way for you to come. So I was just like, OK, I will do that. Get invited.
But like, I thought about leaving. And then I was just like, man, if I leave too, like, there's not a lot of us. There's a handful of us left that are still bartending here. And most of the bartenders kind of moved on to like start opening up their own bars or like doing their own thing or just left the industry completely.
So I'm like, there's not very many of us left. So I'm like, if I leave, like, what happens to like more of the cocktail scene that we were like trying to build so hard for so many years, it just kind of like, we'll just fall flat. So you feel like a bit of a sense of commitment to the community and like, developing like the cocktail scene in Saskatoon? That's admirable.
Admirable, sorry, because you could probably make more money going to Toronto or Calgary or whatever, right? Oh, yeah, for sure. Well, good for you then. So I mean, that's cool that you had that sense of community.
What, how did you eventually start getting into doing the competitions? Honestly, but one of my liquor reps, actually, she told me she's just like, you have to compete. Like, I was just bartending, making cocktails. And even like my two bosses, they're both kind of like my mentors.
And one of them came from like LA too. And he came up and brought the cocktails scene from his side and brought it up to where we were. So I had my two mentors. They were like teaching me about cocktails.
And then the rep for actually like, Moya and Hennessy, they're just like, man, you gotta compete. There's like a Tennessee competition. You gotta like, I'm competing there. And I'm just like, man, I cannot, like I'm not a public speaker.
Like I cannot do this. And she's just like, just do it. And so I did it. It was super nerve-wracking.
Like I fumbled all my words. Like when I had my cocktail, like my jigger against my glass, you could hear it tingling. And people were like, I'm not nervous, I swear. It's part of the show.
It's part of the show. But then after that, I was just like, I got hooked because it was just like a completely different world. And they kind of had, you had limits. So it was just like such a challenge that you have to like work within these limits, but make a drink.
That's just for that specific brand that you're using. And then, yeah, I don't know. It was just like, I think the challenge, because I love challenges. And I think the challenge that was there was just like, oh, holy shit, like this is like a high end challenge.
And you're also competing against like so many other bartenders. And then like the people that you meet, and then like the knowledge that you gain from somebody being like, man, I'm infusing this with this or making using this ingredient, and you're like, I wouldn't even thought of that. You're like, I, so it opens the world to like making new cocktails, learning new recipes or new techniques of doing things. And I know all the competitions are different.
So but I'm sorry, because you've done a bunch of them. I'm so interested in talking about like, how much of it do you think is like, what is the ratio for like the actual quality of the cocktail, the originality of the cocktail, how fast you make it, and like your presentation? Like what do you think weighs more like, because you're talking about like you're nervous about public speaking and stuff. But that's a big part of these competitions, right?
Oh, yeah. I would say like presentation is number one, like because you have to be like super entertaining and like you got to keep everybody's attention. And of course, like you guys know like having a podcast, you got to like make it entertaining that people are going to listen to it. So it's just like, I got.
It's like fucking different. Shit. Oh, yeah. So I was just like, OK, you have to like, because when you're making a drink, sometimes you're quiet.
So you have to constantly be talking, and which is like also different, but you do it behind a bar all the time, if you're like working, a guest is asking something you're making drinks. So like, what's in this like dish that you have today? And you're just like, oh, this and this, what you're serving a drink and pouring in the servers, asking you like, when's my chat? I just bring it in and you're like, well, but it's but that's different, right?
Because you're like talking about stuff, this sort of muscle memory when you're like mixing drinks at the bar, but this is like a presentation. So you're like, there it's almost like a speech. Yeah. So like I usually write it out as speech, and then I make the drink with my speech.
So as I'm saying things about like history behind, like what's behind the labels, certain things of like key notes that only like, you know, the brand ambassador would know or the distiller would know they love that, like the little like Easter eggs and like, he nuggets that you get. And so it's just like anytime just like, OK, well, I'm pouring the bottle. Let's say of maker's mark, I'm going to talk about why the net goes in a little bit. And so then you know at that point, you need to be talking about that.
So there's like little connections I have to make to make your presentation go a little bit easier. So you remember what you're doing and don't completely forget, which happens all the time, does nerves. And were you comfortable with public speaking before you started doing this stuff or not so much? Oh, hell no, definitely.
Public speaking, I would just be like, you need to speak to like these people. I'd be like, no, thank you. No, thank you. Never, never.
So how do you find it? You got over that fear. Repetition actually. Yeah.
So just doing like, and do you mean like repetition in the mirror or like, repetition of just doing the competitions over and over again? I think like both. Like I would set up like I have just like a island in my kitchen and I would set it up like I'm competing already and just go over make the drinks say it say it say it say it. And then just constantly doing them, you kind of start getting used to it.
That people are just sitting there and you have like a room of like either 10 to like 50, 80 people just silent staring at you and they're like, okay, next up. And then it's like go. And you're like, huh. So did you have like, I'm just interested in the process.
Like did you have like friends over that you would present in front of them or do you just do this by yourself? I would just do it by myself for the most part. I'd have my partner watch me sometimes and like listen to me. And then I'd also record myself to see like how it sounded and listen to it back and be like, K is it too boring?
Like am I stuttering anywhere? Like am I missing anything? So I just like, you kind of get to the point where you get a little bit like super picky about what everything is happening. Like you're over analyzing everything that you're doing.
Yeah, that's interesting. Like for me, I don't think I get like I mostly do. So I would just get too far into my own fucking head like just being like it would never be good enough. You know what I mean?
So like I'm always very fascinated with the process of like how you put that show together. But you're also at the end of the day technically it's supposed to be about the cocktail even though you kind of know it's more about the presentation. Yeah. Yeah, very interesting.
Yeah. So what was the first cocktail you made at your very first competition? Probably that would be my Hennessy competition. What did I, I made my own tea like I really love teas, these are my things.
So I made my own tea kind of like with different like herbs and ingredients. And what did I use? I think I used a scotch rinse and some honey ginger syrup. So I had the tea going and then that.
And then I couldn't remember my ingredients cause I was like staring at the judges and they're staring at me writing things down and I was just like, oh shit. Like I was a Hennessy competition. I think it was called from the hearth, the hearth. Yeah.
So it was about like making your own way and kind of like keeping everything warm in the industry and being inviting. Yeah. But yeah, it was like. Yeah.
So the story makes a big difference, right? Like you got to have a story behind it as well. And so how many competitions have you done now? Like I've entered a lot.
Like one of the ones that I struggled to get in cause I struggled with the videos is like world class is the hardest one. Like I can't get in but I was just like, I'll enter here and there and just just be like, okay, let's go. But I think I've done like I've done a Knop Creek makers mark Belvedere, Hennessy. I recently doing a Jameson's one.
What else have I done? Oh my goodness. I can't even remember right now. Well, a lot.
Obviously. Yeah. So there was this point where you kind of got over your inhibitions and your fears and you'd like kind of lean into it and now you must like doing them. I do.
Like I really love doing that. I'm also like very competitive. So I like to be like, oh, what's this person doing? I'm going to be like, I love that.
Okay. I'm going to like compete and try and be better. And so just based on what you're telling me right now, the other side of this is what generally people who enjoy being in the competitions who are like great craft bartenders. The new thing is the Instagram bartender situation.
So if you got into that as well. A little bit. I haven't posted like I'm so bad. Sometimes with social media, like as like working so much, like sometimes I'm working like, you know, in the industry, working like 10 hour days, no breaks.
Like so sometimes I like go in my social media. I'm just like, oh, I haven't posted in a year. Like my bad. That's okay.
I'm like, I'm breaking up. No, I'm going to wake up. I'm just like, oh, shut up. It's all like make something and then like reels are massive right now.
So like everybody's doing reels and like doing super high end like amazing videos. But I'm just like, man, sometimes I just I don't have the time for that I would do who has a type of time for this shit. So I'm like, I own three spots and I'm like trying to run the Instagram feeds as well. And like, who has time to do reels for all these Instagram feeds?
Like, but I know that it's so important because it drives so much traffic towards your Instagram feed, which therefore, or therein drives a ton of traffic to your actual bar. Right? So yes. Like, but we all need to be hiring social media managers now.
Is that the game? I'm thinking so like I'm trying to do like I run my own. And then I also I'm running like where I'm working now. And I'm just like, I'm struggling to keep up on like either one of them.
Yeah, I know. It's a full time job on its own. Like I'm not a time for that shit. And like, it's not to just post, but the reels.
Yes. The reels that are killing us. Yeah. That's a lot.
OK, so let's talk a little bit about the bar you're working at now. And is this the one that got recognized by Teles of the Carta? Or is that one previous one? That was a previous one.
Unfortunately, that bar no longer exists anymore. Like, kind of, yeah. So like I left and then it just after the pandemic, it just kind of of like fell apart. Oh, so it was a Danielle casually, not a pandemic.
I left it the staff kind of left. It was. Yeah. Yeah.
But yeah, I used to work with one of the general managers over and she was building a new hotel, which is like the old hotel. I think you have them like over closer to where you guys are. There's a little bit of the general. Yeah, the German family.
Yeah. So she was building like it was new hotel and she's just like, hey, they want to start a bar. And she's like, I heard your and I was just like kind of bark, and going back to it, I'm like, this is nice. You walk in for a shift.
You don't have to worry about like, stock, schedule, staff, you like walk in, do your job, walk out. I'm like, this is amazing. I love this. Yeah.
And then she's just like, do you want to open a bar here? And I'm like, no, I don't think so. Like, I think I'm good for managing for a bit. I just kind of want to like take a little break.
And she's like, well, you can design your own bar. And I was just like, oh, that's a tough one to turn down. Design your own bar with other people's money. That's great.
Yeah. I was just like, OK, I'm just like, what's the catch? And she's like, no, she's just like, you have to work within a few limitations. But you she's like, I will support you in any way.
Just like come in and design this bar. Get it going. And I was like, OK, fine. So now here we are like two plus years later.
I'm still there. But it was it was an interesting challenge. I've never designed my own bar. So like working with a team of designers, which designers are amazing.
They do their job, but they don't understand functionality, especially in a bar. I worked with a designer one time. And it was just like, I get it. You design office space.
And it's going to look beautiful. But that and like the parts that they designed for my bar look beautiful, but it wasn't functional. It didn't lend itself to like me making money off the space in any way. And also, always the most expensive option.
Yeah. Like this looks beautiful. And I'm like, it is lovely. But I'm just like, I need a cooler.
And she's like, what do you need a cooler for? I'm just like, I'm beer? Why? You know, to cool.
Yeah. She's like, well, I guess that's a thing, right? And then I was just like, OK, we need a glasswasher. And like, because it was an empty space.
Like there was nothing there. They had tables in chair. Like everybody was like, just kind of like the bones of everything. Like there was no bar.
And so they're asking me, they're just like, well, like you have a lot of equipment that's really expensive. Like I don't understand. And I was just like, OK. Sometimes you got to watch the fucking glassware.
Yeah. You need to watch dishes. And they're just like, well, what do you mean? You're just like, well, the glassware, like it's going to be busy.
So you need to get them clean so you can serve more drinks and make more money. And they're like, oh, I guess that makes sense. Yeah. You're plumbing behind the bar?
Yeah. Crazy. That's fun. Yeah.
Like a little phrase for bottle beer maybe. And they're absolutely like, yeah. Yeah. They're like, we don't understand.
But yeah, they were also speaking of plumbing. They're mad because they're like, OK, we need to like run water. And like we need like a gun behind the bar. And like all of this stuff, I'm like water and sprayers.
And they're just like, so you need like a drain. That's amazing. Yeah. And that's a funny thing.
Like I think it'll be an interesting angle if someone had designed a company that was a design company for bars and restaurants, as opposed to like these designers and mostly just do interior spaces, apartments, hotels, like, and what have you, but none of them do bars and restaurants, right? But then you hire them as a designer. And they don't have the idea of the infrastructure you need for those space. Exactly.
Like I found one, I don't forget what website it was. But you could basically design like a bar module and like do different like, I don't know if you've you guys seen this before, but you can like take like different like, ice wells, like racks, fridges, coolers, like, and you can type up like names of the equipment that you need. And it will like enter it in. And it's like a 3D design and it'll give you measurements of everything.
What? Cool. Yeah. It was like, I forget what it was like something module.
I got a case. I have something. If like, if I remember what it is, I will like DM it to you. But honestly, I found this and it was like the best thing I ever did and used.
And honestly, and then I just sat designing like the best bar. You can make like wrap around bars. You can make like areas that like curve and stuff. And so you can design it right that would fit underneath your bar.
It was amazing. That's amazing. Yeah, please. If I find it again, please give me because I'm just just not in general, even for like what I do in my personal business, right?
Like independent of the podcast, that would be great knowledge that I'm because. Oh my gosh. It's so good. This just brought something to my mind though.
That's a little bit off topic. But I was I've been reading this book. These guys who have been asking to come on the show wrote this book. They're coming on.
I have a reading their book and they talked to this guy. And I think I can't see this. All the bars are running together now. But they had created this space.
And part of the chapters was about immersion, right? Like the immersion of your guests into the space. And they had like a VIP table behind the bar. Yeah.
Right. Yeah, which is like, I mean, that's the ultimate immersion, I guess. But it's also like, so I guess they're probably doing some high end prep work and ice work and shit. So it's like a show for the people who are sitting back there.
But I think it's kind of a cool idea. But it also seems like very hard to execute. Yeah. That seems like one of those like you get the chef's table.
But it's like, you know, the bartender's table. Yeah. And that's exactly what the concept was. Yeah, which I thought was interesting.
But it's also like, how do you pull that shit off? Right. Like also at the same time, you're like working and then these people are just like, yeah, they're right in there. They're there.
And they're just like, out the way behind. But you're like shaving ice. It's an interesting concept. But I'm like, that's something you could only pull off in like a very large city.
I don't know. OK, sorry. I found it. Oh, you did.
OK, great. Called like Crown with a K and then with an E crown custom bar builder. Oh, OK. That's great.
Thank you very much. That's just interesting for a bunch of people listening to the show. But it's the best thing I ever found. And yeah, OK, sorry.
No, that's great. No, that's on topic for the show. The great thing about this show is we have a lot of bar nerds who listen to it. So perfect.
OK, so we're like, oh my goodness, everybody's going to be designing their own bar. Be like, this is the perfect bar. This is the perfect cocktail bar. This is the perfect like high bell bar.
Exactly. Yeah. So OK, so you got into this hotel bar thing and doing the tails of the car. Like we got our topic a little bit there.
But I want to get back into like how you guys got recognized by the tails of the cocktail. That one? I'm not sure. Actually, like, well, I did compete in Bombay.
Sorry, most imaginative bartender. So I entered in that one. I made it into the top 100. And then I made it into the top 30.
And I was actually one of three Canadians to make it into like the final rounds. And so they're just like, oh my goodness, Canada. Because a lot of the times, Canada doesn't make it into like most imaginations because it's like North Americans. So it's mostly like people from the States.
So then they flew me down to Portland, where I met with Taylor. She was one of the ones who kind of like does the tails of the cocktail runs it. And then also around that time, I was meeting with Lauren as well from like Bitter and Slang and stuff. So I was like helping out with her bitter.
So I think it was just like competitions, knowing a few people that they're like, hey, like, where are you coming from? So like sometimes in a couple like competitions that you do, they have brand ambassadors come to your bar and come visit you and see what like your room is all about, like how you bartend, how you interact with your guests. Sometimes you know, sometimes you don't know who they are. So I think that's kind of like how they're like, oh, like we really love this bar.
This is actually like a really cool looking bar. Yeah, I mean, that's awesome, especially in that area, right? So we've had Lauren on the show before, unbelievable woman mentor or whatever. How did you feel about meeting her?
Like Lauren's been amazing. I used to host a few things for world class when she was working with like world class and all of that. So she would always come by, do like modules for all of the bartenders here. So I got to know her quite well.
And then she just kind of like reached out and she's like, hey, do you want to like help me out with Bitter Slang? And then like that's also, I think you did an interview with Kate as well. Yeah, so yeah, I saw that too. So I was just like, man, like Lauren, she's like a powerhouse.
I'm just like, yeah, whatever. Yeah, I'll help out with Bitter Slang. Yeah, and she is a powerhouse. And like honestly, there was a stretch during our interview with her where she just like basically talked about mentoring in the industry for about probably 10 minutes straight.
And it was like so fucking inspiring. And I'm an old and bitter dude in this industry for so far, getting inspired by someone anymore was pretty special, you know? Like she's got that in her. So for her to win like the top mentor at Tails O'Cato in the last year was well deserved.
Oh, definitely. It was like, that was amazing to hear. Like she's done so much for like the community, the industry, I know what she's working with but Cardi and Patro now and she's just like doing such amazing things. Yeah, and like so you yourself, who obviously have done a ton of amazing things as well.
And you see like what is it that you're looking to give back to the industry at this point? I think I'm kind of just trying to get like the newer generation into like cocktails and the industry. Cause like I know how the industry looked like when I started bartending, it is a lot different. Like now than it was then, like I feel like back then everything was like way more lenient.
Like we could just do stuff and like serve drinks and it wasn't so like we have to meet this like margin and this and this and it wasn't always like numbers and like, you know, people coming through the door, which it more or less kind of is now. And it's just like, I want to get people more excited about like giving an experience to a guest like legit. You can turn somebody's day around from them having like a shit day, especially like working in a hotel. Like people have a shit day of travel and they're just like, Oh my gosh, my plane was delayed.
This is delayed. And they're like in a bad mood and they'll sit at the bar and then it's just like, hey, how's it going? Like you give them a cocktail, you give them a drink but you ask them be like, hey, what do you feel like drinking? Like what's your mood right now?
Like I will make you a drink based on your mood. Like I'll be like, what are you talking about? And it's just like, what do you feel? Do you want something refreshing about this?
And they'll drink something like, this is amazing. And you're like, yes. And you're like, you can change people's day. And it's like trying to show like the new generation and be like, man, you can affect people's lives more than you think.
Yeah, that's a great way to think about the industry. And I think appreciate you saying that because it's a way that we all need to be thinking more and more about because I think especially post pandemic, it has become such a numbers game where we're like generally, we're all behind the eight ball. We've all lost money for the last two years. We're all trying to catch up, you know?
And you kind of lose focus and of the concept that really, the whole point of this industry is to give other people a good time. Exactly. So what would be your advice to people going forward to try and walk that line? And we obviously still need to keep focus on the monetary side of it, but to make sure that we're also keeping focus on giving the guest experience that they're to receive.
Oh, I thought I heard it. I don't even know. I'm not going to say that. And I'm like, no.
I just think like, just make sure everybody's happy. Like we're all people. We all have emotions. And it's just like, I was at a restaurant the other day and I heard the manager yelling at the kitchen stuff.
Like I could hear them through the kitchen. I was just like, man, that doesn't fly anymore. Like definitely not. People will quit.
And that's the other thing is like, people will just leave jobs. Be like, I'm not feeling it. I'm out. And it's just like, people need to be respected no matter what.
And if they ask a question, I always tell any staff that I have. I'm just like, no question is a stupid question. I'm just like, if you think the question is dumb, I don't care. I'll answer it.
I'm just like, some people just really don't know. And plus some people learn differently than other people. Right. Yeah, you got to treat everyone fairly, but you can't treat everyone equally.
Because yeah, everyone's different, right? Yeah. Some people want to care. Some people want to stick.
Exactly. Exactly. Yeah. So that's what I usually ask to do.
I'm just like, how do you like to learn? I'm just like, are you a visual learner? Or are you hands-on learner? Do you like to see a cocktail recipe in a menu?
Or do you want to just learn as you go? And most of them are like, I like learning as I go. I'm like, OK, I'll just throw you in. Right.
Yeah. Yeah. It's funny. Do you find that there are that many people who can learn visually through the cocktail list?
Not so many in our industry, right? Because it tends to attract more creative people. Yeah. I definitely agree.
Yeah. Like they're not studiers. No. We're all a little kind of like, whoo shiny.
Like, like, over here. Yeah. OK. Danielle, this was super fun to talk to you.
And I think you're doing amazing things. You're starting the industry, especially doing it from the area that you're doing. I'm not trying to denigrate Saskatoon. But that's like, that's a pretty remote location for you to stick with and try.
And like, I admire the fact that you're trying to make things happen there, rather than just trying to go somewhere else where you could probably be doing even better for yourself. So honestly, my sincere congratulations for that. And thanks for doing the show. So tell our listeners where they can follow you on Instagram and follow your bar, et cetera.
You can follow me on Instagram at mismandit. I'm trying to post better. The girls busy. Leave her alone.
Yes. I'm working a lot. I'm working a lot. And then you can also follow my bar that I'm managing right now.
It is bouquet, underscore on the plaza. And you can look up the alt and you can find a link there. And you can get good fucking cocktails in Saskatoon, Saskatchewan. Yeah, you can get a lot of fucking good cocktails here.
We definitely love cocktails and food. It's awesome. Well, it's been a pleasure talking to you. I'm very impressed with what you're doing.
So keep at it. We need people like you in the industry, so. Awesome.