E167 Cressida Lawlor

This week's guest is Chrycita Lawler who joins us from Manchester, England. Cressy is currently in the midst of opening up the Manchester location of Sexy Fish, Ayeon Cocktail and Pan-Asian Restaurant that has two locations in London and Miami. Cressy also runs the YouTube channel, The Pump Room Bar. And those tasks aren't enough to keep her busy.

Cressy is currently in the midst of travelling the length of the UK, filming and editing a documentary on being queer behind the bar. We had a great conversation with Cressy and make sure you check her out on Instagram at pumproom.bar or her personal profile at Chrycita Lawler and on her YouTube channel, The Pump Room Bar. Make sure you check the show notes for all the links and enjoy the episode. Okay, we're back with another episode of The Indusreek Podcast.

My name is Kip. This is Dan and what is happening with you, sir? Not too much. It's another day of the...

I don't even know where it's from work anymore. It's just another day of the salt mine. Pretty much how do things go with you? How's business at the bars?

Pretty much the same. I feel the same way about business at the bars. But yeah. You wake up crying too every morning?

Yeah, pretty much. Just thinking wondering why I didn't get into real estate. Yeah. So, but I thought, you know, some Mondays or better, another.

Yeah, that's true. Good morning. We have a great guest coming up. Shortly, Kressy, Lullar will be joining us in just a second.

Before we get to her, we should mention that if you like the show and like what we're doing here, the best way to support us is to subscribe, rate, and review the show. It helps a great deal. Zachana at Zachana.co. He is the man behind the Instagram page.

There's some great graphic arts work checking out for all your graphic arts needs. That's Z-A-K-A-H-A-W-N-H.co. If you're in the Kishowanaloo area here in beautiful Ontario, check out my bars. We have Shoulder Run, Downtown Kitchener, Babylon Sisters, Uptown Waterloo, and Argyle Arms in beautiful Preston Cambridge.

Area says, trying to cover all the Tri-Cities there. Check out all those places. We have links to those in the show notes as well. If you want to check them out online.

You can see what's going on. That's correct. Check them out. We won't waste too much more time talking about that or anything else.

Let's get right to our guest. Kressy, Lullar, how are you? Hi guys. Yeah, I'm good.

Thanks. We're doing well. Thanks for coming on the show. It's definitely appreciated.

It's 11 o'clock. That's basically morning. Good birthday. That's right.

Yeah. You're coming to us from Manchester. And you're currently opening a new bar. Yes.

I'm part of the opening bar management team for those sexy fish. We have one in Miami and I've just moved over from two years in the London site. And now we're opening a bunch of stuff. Crazy.

So where did it start in Miami? It was actually just started in London in 2015. And then we opened in Miami in 2022. And now we are opening a bunch of them in 2023.

And it has been crazy. Yeah. Every time you try to open a new one, eh? It's just so much work.

All right. But I'm doing it mainly for experiences of people. I do want my own menu in the next year. Should be fun.

Don't do it. It's what I warned everyone on this show. I'm just kidding. It's a good way to make a living.

If you have a strong constitution, I guess. Never knowing when you're going to make money. OK. So I'm sort of curious.

Like, this place started in London. And then the second location was Miami. How does that come to be? I don't know, dude.

Like, it's fucking wild. That is just like, yeah, that's a bit of London. You know how to be great? It can be Miami.

And Miami is because Miami is full of rich plastic people and London is full of rich plastic people. And everyone likes to eat sushi and all that kind of stuff. And be a bit showy. So it's a perfect place.

It's in brick all Miami. So it's kind of a perfect place for that. But all these sort of arse-holier side, like the bar program is just insane. Like, we won off first.

I was very proud to be part of the bar and to be in the one of the tales plate of 2022 for the first restaurant. But we really pride ourselves on like our insane drinks and like, Japanese whiskey selection, the rarest and largest in the world. Well, that's amazing. Mental.

And you guys do sushi as well. That's sort of the main food program. Yeah. It's like, it's Pan-Asian fusion.

Well, cool. That sounds awesome. Not a sushi. Not a sushi.

It's the shitty flying. Yeah, being a man-chast, you're not exactly right by the waterfront there. What's a sushi selection? Fantastic, because everything is blown in.

And also, when it's Scotland as well, so like the fish, it's not London, we always have everything insane. You can get like a snow crab, all those things like, it's a secret of the brush and you're up sort of near the lakes as well. This part of the UK, it's just a really beautiful part. Like the house that I'm running at the little fucking house, which is not, I mean, it's a attached house.

Like, in Blackmont, it's like on the garage. It's not a thing in London. You just can't do that. You live in a little box.

I'm 20 minutes from the Peak District National Park, which is just like this insane, incredible sort of, not a mountain range, because like we already have mountains and you get a pretty flat. But it's like loads of really amazing hills. So it's a great, great part of the UK. It's a great change in London, but the bar seen here is just going up and up.

Do you guys know the Skofidlbs? No. Do you know how the Skofidlbs? Okay, so like they are responsible for like a german's and then the Kipling Club and like loads of stuff sort of worldwide and they opened a bar in Manchester as well.

And of course, it's a fantastic question. Like it's a really great area. And also because you're in this part of the UK, you have access to so much great produce. Oh, cool.

So you were mentioning that about the sort of similarities between London and Miami with like plastic kind of fake people, but that doesn't seem to be the vibe in Manchester. So you have to be worries about that opening up. Oh, well, you know how like in the state, I don't know in Canada, have you guys had it? Does Canada have the real housewives?

No, we can get it. We can watch it here. Yeah. No, but like do you guys have your version?

Because you have the real housewives of London. I don't actually hear of you called the polite housewives. I think you've been out there. Oh, sorry, sorry.

So like we don't have the real housewives of London. We have the real housewives of Cheshire. Oh, right. And like because you've got like Liverpool, S.A.

Focal, but you also bought Manchester. I think you've got the United in Maniacity, and direct like slight lines to buy. Manchester is a really happening city. I think you've got your best share.

It's just, I'd say it's cooler than London for sure. It's a lot more kind of like red brick about us. But yeah, you still got your house. It's a lot of football.

We call them wags. What? So what goes into like developing the cocktail program for a place like this? You obviously have some standards to live up to.

And are you using like you use the same drinks that you would use at the London location? Am I okay? So you're doing a completely new menu. So we all, so the menu has 20 drinks left.

London has four bespoke drinks. Miami has four bespoke drinks. My shit has four bespoke drinks. So we'll do like, we'll do like many, but each site will have four drinks just for them.

All bathrooms are encouraged to contribute. So we'll have bathrooms from London who have the drinks menu at the there on the menu, Miami London at Manchester, and drive to theres a house. Many takes, we started many development for the next menu in July or August. I didn't come out like February March.

So that's a big one process. And we'll take a concept and we'll break it down and it will have meetings and we'll have development sessions in our lab and with crazy shit. That's great. That's all great and everything.

And having those drinks is insane. It's amazing. But also I love a good menu process in a rough and ready bar as well. I just love breaking down drinks and doing things in the new kitchen.

Kind of how Pumfram came about because I love cooking up with camera angles and locked down and people making shivey drinks and not explaining on the kitchen. Yeah, let's talk about that. So why's a couple episodes of your show? It's super entertaining.

Tell our listeners. Tell our listeners about it. Why you started, how you came up with the concept and what it's all about. So like the Pumfram, the name, the table on that is.

So basically it was locked down in the UK. You couldn't leave your house like that with it. Like you could go for walks with a friend or like have someone in your bubble or whatever. But ultimately you're stuck at home.

And the one thing that I missed was like, I just wanted to like listen to give me shelter, a dive bar and have a beer. So I sit at a bar top and have a beer. And I was like, I don't give a fuck or beer. I just don't have a beer.

And I was like, no, I'm intent to like once I sit and have a martini. Like that feeling you get to sit at a bar and just like have a little chat with the bartender and just enjoying your first drink. Like I think it's one of the best feelings, especially when you run to it. And so I set up my family's because we all had to give up like our flats in London everything.

It just wasn't a pickable. And it's garage and the news for years. So I was like, can I turn this into like a bar? Like I need a project, you know?

And then started flipping it and clearing it out and everything and I turned it into the service bar. And my, made the time, Ali, he got involved and we really kicked the bar out and started really sort of putting our time into it. And then we built it and we sat and think this beer because we like, you know, we built the bar. It's really cool.

We're playing music out of an old fashioned boombox. I'm like, this is awesome. And then we built, and then we're like, fuck, like now what? Right.

Yeah, it was like, you know what? So it was really annoying me is that barartans have a really bad habit of making like great drinks and then sort of seeking keeping ingredients or just assuming, you know what they're talking about. And there was all these people being like, this is how you make an old fashioned. And they're like, should I have a really shitty way in a kitchen?

The sounds bad. And they have explained the method or just sort of giving you anything to go on. That's how you get sound and you do make it shaking as they're growing it, you know? Yeah.

And that's funny itself, like it's a laugh. But you know, I was like, if we could do anything, why don't we talk about how to make any drink you want and not really do shit about it? Like, and give it to everyone and make it funny and informative and just generally have a laugh and then put some skits and it just kind of snowball into this thing. Like there's one episode where we were like, oh, what does Anshayi syrup taste like?

Can we put it in a margarita? That episode has scarred me for life. That's the most horrendous thing I've ever tasted. But we were like, you know, let's talk about hooch.

Let's talk about alcohol. So let's do like a wiwiwiw. And then, you know, let's talk about martinis. Like it didn't have to be like your bog standard classic cocktail that you're great.

But we also like did riff on riffs and cocktails. We did all the fun stuff as well. We've subrudged things. We blew stuff up like a hate camperry.

Like a fucking hate it. I think it's the worst thing ever. Like I hate it because it just tastes like depression if you could bottle it. I'm very...

That's a great description. That's gonna be a good, never can buy it. It tastes just like the brain. But like, it was a thing where I was like, right, it was a really simple camperry cocktail, I was like, okay, great.

And I had this massive firework. And I was like, what happens if we like put this garibile in the strap to a firework to see if we could shake the drink? It would mix. It was better than a lot of like shooting.

I shoot in this rocket with the straps. It got to do it. We put it in like a plastic shady thing. And you see it go up in the field.

And then you see the rocket start to come down. And we are running, like absolutely fucking running. And this thing just sort of explodes around us. And then you get the left side of me covered in like a gunpowder and being like, did this work?

Yes, it's great. And I was like, I don't like it. And then I tried that. He's like, oh, hate camperry.

And I was like, you think you like camperry. Fuck it because I do like camperry. It's just like taking the piss. And yeah, the whole pub with things started with the idea of like missing being sat at the bar.

And then it turns into wanting to be at the physical and sort of giving back to everyone. But also like, don't you just hate it when you go to a bar and the bar's going to take themselves to seriously. And they think they're going to be all like, I'm not even that. They just think that whatever drink you say, if it's not to their expectation, they kind of give you a little bit of like, oh, why are you wearing a hat drink?

When really the whole point of hospitality is to be hospitable, to be like kind, you care and give the person what they want. And in selfishly, you can get a lot out of that too, just by being nice and the person. Can you come up to me like, oh, can I have like a gin and tonic with olive brine in it? Maybe I'll like poke a little bit of fun about you.

But I want to give you the best gin and tonic you've had to the way that you like it tasting. So even if I guess what you want to buy, I'm still going to ask you, do you like it? Do you want me to do anything? Do you want a bit more?

Do you want a bit less? You're paying for that drink. You should have a great experience. And the whole problem of saying was like, you should be able to make a great drink.

We shouldn't really, shouldn't hire anything from you. Let's tell you all these techniques. Let's tell you how to do them with your stuff you have at home as well. That's really well explained because that is how the show comes across and it's also like, you're very right.

And especially, I think even more so during the pandemic when everybody was doing these Instagram live videos and whatever because nobody had anything else to do. There's so much and so many of them. And so many of these quote-unquote star tenders or whatever come across so pretentious because they've learned a certain level of skill. And then it comes across and when they're doing their videos, their YouTube videos or their Instagram videos as well.

So yours is very down to earth, laid back. So here's how you make a drink. You're having fun with it. And that's like, I do feel like the industry is sort of reversing back in that direction.

And people are getting the idea of like, it's about hospitality. It's not about the bartender as the star of the show. Absolutely. I think it's like the bartender can be, you can be the star of the show.

But as you get older in this industry, there's time goes on and you know there's the bar to do this. Do you know why I said the people out there didn't get there because they were a cunt. They got them because they were actually really lovely. Yeah, that's a good thing.

They were most bitable. Yeah, that's true. Can I say? Can I say?

Can I say? Yes, this is a casual thing in the UK. No, it's okay. We're a kind positive podcast.

Yes, that's right. I want that to be a relationship. I think my girlfriend will kill me. Okay, yeah.

So that's an interesting thing to talk about. You are also filming a documentary right now. Is that accurate? Yes.

So I have been funded by a monkey show to film a documentary called The Quest for Queer. I'm showing it's going to live in about a week or so as time. And it is a documentary on what it is like to be queer behind a bar and why there are so few queer bars and when you get into the top 50s. There's not many of them.

You probably couldn't name enough of them. But when I go to most of our centers, I'm like, right, name five lesbian bars and they can name like me and two others. I'm like, name, name, like about, you know, name trans bars and they can name some of them, they can name none. And I'm like, why is that a thing?

When we're in industry built on on kindness and looking after people. Well, there's certainly, sorry, I mean, I mean, but there's certainly like many, many queer people working in the industry. So that also lends to question, like, why not more in the top 50 or whatever, right? Exactly.

Why, because like, you look at all these big names and everything and all the kind of big people. Because you know, you do have a big people and you kind of have a shreds that. And you're like, why none of them gay? Like, why is that like none of them?

Is it because like, and it's not me being like, you need to hit a corner and you must hire all the gays and give them your jobs and all that stuff. Just like jobs. It's not that for me. It's more like, oh, is it because like people are dickheads and like, do it when I hire the gays and promote them?

Or is it because gay people can't be fucked and they'd rather just have an easy life on the bum? You know? Like me. So like, I'm not looking to be like, oh, this one, I'm genuinely curious as to why there's so few.

And the ones that I do speak to, I wanna know what their experience has been like and how things have been for them. So there are other people who are who are working in a gay bar and they're like, oh, I'm gonna be a kind of like cop club. I don't know if I wanna work in a straight place. Cause that's why I used to run them gay bars.

I used to be concerned about going back into like bars that weren't gay because there'd be around people that weren't gay. And when you're in that bubble, it's weird to you. So I was like, oh, you know, what do we do? Do something we've got about the culture and talk about this and actually have this conversation are all the people gonna watch it and be like, oh, that's really interesting.

Maybe that's a career path for me and I can go around to this industry because there's these people and you know, it's not like a weird thing. So like, yeah, I'm filming, I'm just genuine curiosity, but also like, I'm gay when Ali was doing the show with me like, he's gay as well. And we're just like, God, it's just like, really resonated with us. So we wanna, we just wanna have a conversation and just talk to people that might like us and stuff.

But I just think it's quite cool. And you get to see what other people's experiences have been like. But yeah. And like without giving too much away because obviously we want people to watch this when it comes out, what have you been sort of finding out about the experiences of the queer community and the service industry?

So most of them I speak to, found themselves as a position where they're really happy and then looked after, but it all come from, they've all had some deep shit go down at some point. And the majority of the time is not the guests that's harassing them or making their lives as well as they're queer, it is a team of them and always a manager. That's brutal. Because like I said, like you said it earlier, like this is, the service industry attracts every race, religion, creed, sexuality, right?

Like it's supposed to be like the most open sort of job you can have. So it's weird that they would be having this pushback from people that they're working with rather than people that they're serving. Oh yeah. Like it's mental to me, but also like, you know, you go into companies and they're like, you need to have your legacy training, blah, blah, blah, blah.

And I'm like, don't get to shit about their legacy training or first aid or whatever, when they're like reading off a slide. They just associate and go like, yeah, whatever. And they get to piss out of it. But you know, just really cool is I like to work today and I met the whole party and the second is from Anshadha.

And then we're like, a good 30% of that team is queer. And that's wild to me. I've never seen that kind of statistic. And I think it shows because management's a bit clearer and we really care about that thing.

We care about the rest of the event that was and stuff and they just associate them on the training or whatever else. And we don't have those conversations and they're surrounded by these people who will tell them, yes, or just being environmentally to piss out of things. But it gets really toxic. It's just, but it's shocking.

Like, we are in like one of the most open industries in the world. And then it's something that is coming from within the party. It's wild. But it's funny you mentioned that because we have interviewed a number of people from all different sexualities on the show.

And I have heard that exact same story from several people, especially people who have worked weird, who have all had issues with people they've been working with, but almost never guessed. Yeah, like out of all of the people I've entered in, I've entered in like eight or nine. Only one of them, only one of them talked about how guests have been abusive. Crazy.

I don't like, that's a weird number. Yeah, like what are we doing here? It's fucking crazy. Yeah.

So when I want to talk about a couple of the things about your career, but before we get off the topic of the docuseries, like tell me when people can expect it to come out. Do you have any ideas about that or what they can find it when it does? You'll be able to find it on the Pumperum YouTube channel. So just know the Pumperum bar on YouTube.

And it will also be pumperum.r Instagram and pumperum.tiktok. So go on all of those. We are aiming to be out and out about in December, early January. Awesome.

So that's great. Because then they can check out your show as well. So just because I don't know anything about this, like how long, how many hours of film do you have to record to do docuser, documentary like this, and then edit it all down? I don't know if I can go to like, obviously, like, if I'm not a shit and I have a bunch of people like, hey, so like where is that a thing?

It's in a while, like, I mean, it has been like, oh, well, because it's been a lot to do and to sort of do your job as well. It's not a task you go, yes, it's, you've got to realise that like, if you want to do something like that, and you're going to work a full-time job, and like, maintain a relationship, you've got to be like, you've got to not drink for like six nights a week and edit. And you've got to do that, you've got to change your life style a bit and also like, you've got to be like, right, these three nights, two hours a night, I'm going to edit. And I'm going to do this, this, this, this, this.

And that's been so hard to keep on top of. I probably got about, I probably got about 18 hours of footage. And that's a lot of footage to sift through. Yeah, it makes it a long movie too.

Yeah, I just wanted it to be like, 40 minutes or an hour to be honest. And then just sort of like making sure that it's hard to say is like not sitting in your own head because I initially did a trailer. And it was like, and then my mate came over, who's like, who works with Sony? And he was like, you got to show in your head, this is not pumped.

And I was like, oh, fuck, it's not, is it like, no, this is wanky edit in the world. OK, and so you shot to James, like made it like a lot better. So like, it's hard. Well, it's hard because you're doing a completely different thing than what your show is, right?

So I could see how it could go either way. You could produce this content that's like too much like your show, or when you're trying to do something a little more serious, right? With the docu- with the documentary. But you can also go too far that way.

And now it's not kind of your brand. Yeah, like you've got to strike the balance. Like, now the balance is being hit. Like, but like, do we completely rip the piss out of it?

I'm like, Gabe, what do they want? Fuck knows. Or do we go like, this is a really serious thing? But like, I know we're just kind of finally, hi, I'm Kressy.

And I decided that I want to play Gay Jesus. So I'm going to go up and have a country and interview Bart. And it's about being gay. Let's talk about it.

Like, we can still be like a bit hard hitting, but also funny. I think an element of humor is always good. Yeah, yeah, yeah. And people appreciate it when they're watching it.

Especially when you're talking about a topic that is serious, like if you're sprinkling humor, that's great for everyone. Yeah, exactly. OK, so let's talk a little bit about how you got into the industry and when you decided this is kind of what you wanted to do. OK, so I'm at Dr.

College. That's college, not university. College is like six four. It's like when you were like 17, 18, I thought you'd go university.

Team year, yeah. I dropped out and I was like, you know what, I don't like exams. I hate the shit I want to go to London and work with so I'm like, I gave up because I was, I know, I know, I'm done. Because I'm just going to be in a bar job.

And I got called from my cousin and she was like, Hey, there's this place in Nothing Hill. And I was living at my phone. And that's like 60 miles away. So far, it's like a good two hour drive.

And I can't drive a car. I can only ride a couple of minutes. I can still only ride a bit. And it was like two nights a week, it's 40 quid, 40 pounds, cash in hand, 40 30 to 10 30.

Two nights a week. And I was like, I was broke this shit. And I was like, OK, I'll do that. I'll do my first job.

And then June Christmas opportunity, because I started not to go to the opportunity to go to the opportunity to go to the bar. And then I started making drinks. And I was like, I wanted to do this. But like, I don't want my own bar.

And I was living in London. I was commuting 120 miles a day when I was working there. Or I was crashing on the sofa with the sofa. And I was like, oh, you know, I really like that.

It's in London. I think that I could do something with this. And because I was so committed and like, so into it that I would literally do that community in like, my own school degree, the freezing cold in the rain, it didn't matter. I would be there, get to work and all those things.

I was like, yeah, no, this is exactly what I want to do. And then I ended up going into Soho and running a gay bar for a bit. And I worked in London, Cottop Club for like six years and became like a senior GM for them and management school sites and one like a water, then he's never been able to build some amazing teams and then pump from happened and then like, set the fish happened. Crazy.

So when did you like, was that London, the Cottop Club was that when you first started getting serious about craft coctailing or was it previous to that? Oh, it was like, London, Cottop Club. It was like, what really made me, I want to go into a couple of shots grabbing you and seeing at these drinks and being like, six years, going to third drink, like one mind, there were mind blowing drinks. And I was seeing them and I was with a girlfriend at the time.

And I was like, holy shit, this is amazing. I would love to work here. And I remember I went for interview and stuff. I think I was just like a little bit cocky awful.

I knew more than they did. And actually, I didn't become a managing the place was previous. You know, when you you're a manager and then you want to take a step up and stuff, but you're young, obviously still think you're the manager, but actually you fucking can be. And I do, you know, I fucking talk about talking about this young real shit.

Didn't get hired. And then I messaged them again in January. I was just being like, I messaged myself. You know, listen, I really want another shot.

I want to do this, please. I want to job. And the guy who didn't hire me, I give me the job to go over the company. Also email, bounced to one of the owners.

And he interviewed me. And yeah, and I bought him to the owners of Jane Hopkins. And he always JJ Goodman. And I met both of mine today, and those two are now like lifelong friends as people that I will go into different places at some point.

Because like, they took a chance on me like six and a half, no, eight years ago, they took a chance on me. And it wasn't for London Cocktail Club. I wouldn't have the career I had now because that is what we've got. My career series, not me into Cocktail Club.

So like all that stuff. Nice for our listeners at home. Obviously there's no video here, but yeah, this terrific London Cocktail Club like behind you. Oh, yeah.

OK, sorry about this. This is actually the first London Cocktail Club I was a general manager. This is the isn't concerned about the cocktail club. But the bar that is now in its place is, did you guys know Homeboy?

No. So Homeboy is from Ireland Wall. He's trying to criticize it. Like, I'm the director of stuff.

So it is based on modern Irish hospitality. And then this was in the basement. And he's a little friend of mine who was like, oh, Chris, I've still got the sign. Do you want it?

And I was like, yes, I want the sign. And yes, now I have the sign. But I did have the managing director of the Cocktail Club message. They're like, where'd you get on Instagram?

I'm like, three years ago. Why'd you get that from? I'm like, this is the islington sign. And this was given to me every year ago when islington was shut down.

This is the four you imagine direction. She was like, OK, great. Have a good time. And I was like, I see you checking up on me.

Yeah, what the fuck is that? What's he going to do? I'm like, what do you do? You take the message to him, but I give him a sign.

That's pretty fucking funny. Yeah, it's awesome. So obviously you ran that place into the ground. And that's why it's not OK.

Yeah, it was all this plot to get the sign. I ran it. I'm going to do it all the time. Amazing.

So when you were running gay bars before that, and so whatever, and then you get this job at London Cocktail Club because you clearly wanted to learn that style. Did you find it very overwhelming going to do a completely different style of bartending? Yes, learning the act is free flooring and ground building. It's up to be.

You find it really young. You're like, I want to learn everything. So you've got those three stages of bars. And it's a stage three, stage three, stage one, holy shit.

One goes as well. Teach me how to play. I want to be the fastest ever. Tell me everything.

Oh my god. Oh my god. Stage two. Yeah, I've been around.

I know my shit. You can't teach me nothing. Like, assholes and stuff. And then stage three is probably where I'm at, which is.

Fuck, I will never learn everything. Never do you waste something to learn. And not to be like a cunt. Well, that's well put.

I don't think anyone's ever broken that down before on our show. But that's exactly right. Those are the three stages. Where it's just like, yeah, you get to this point where you're just like, holy fuck, I don't know what, like, everything.

And I'm never going to know everything. And then you gain respect way more respect for the people who came before you. And even for people who come after you were going to have new ideas, right? Oh, exactly.

But also, there's still the thing that everyone is saying is stage one, two, and three can repeat themselves. Especially when you change. Like, if you go from, you know, like, dive bars to independent cocktail bars. And then you go to hotel bars.

That shit can continue to repeat. Right. That's true, actually. Because they're all, it's funny.

It's all the same job. But there's such different styles of service, right? And it's got to be one of the easier jobs to get jaded in. Oh, totally.

Yeah. I think that's one of the biggest struggles that we had in the service industry is not getting jaded and still taking every, I mean, it's impossible to take every shift like a joy. But like, but like keeping your head around the fact that there's a reason why you got into it and instead of getting bitter and jaded and bored by it, just getting excited by what else you might be able to learn. Like, I think, yeah, the one thing that is always really important is, you know, you're going to take your knowledge about your job is to protect the character and inspire, but also just like talk things out with your team.

You need to be that person that like shields them from the shit, but also gives them the discipline and like, you know, brings them up in as well. But also like the one thing that you have to be aware about, I think for me, the key ingredient for you to get into the business room is to go out too much, not sleep and have a coke have it. That's true. Like local room in your bar or your industry, you've got a manager on here like five nights a week.

I thought you were going to think of like, I know you know, it's in the top like, and you'll have a very unhappy today. I can do it. Oh, you know, yeah, like everyone goes, everyone's physical life, or you've gone through it or you've had your lock in and you've done anything. I like, I love a lock in.

We don't do it on a technical vision obviously, but like a lock in every like, I know, six months or something isn't going to hurt people, but like when I drew lock into LCC, my big rule was no drug. You want to go have a joint? Fine. I don't want to see any gear.

Like I'm not doing that shit. You're not bringing it in here. We're going to screw them on to Britney Spears, have some shots, drink, you know, drink the beers and have a laugh. But I don't want to see any gear because I always find that coke is a way that gets people to death.

It makes them lie and it makes them a lot more like agitate and angry and self to break down the team. Like it's my big thing where I'm like, yeah, it does. You find yourself miserable and not even realizing you're fucking miserable because you just on a cycle of like do blow till early in the morning, drinking a bunch of booze, talking the same bullshit about where you work all night. And then you wake up to lay each of the food, rinse, lather, repeat, you know, I get it all the time over again.

So you're miserable. You don't even realize that you are. Oh, God, it's like when you get when you help people break those cycles, it's really, really rewarding because you know that they're going to have like a much better time in general. Yeah.

Well, it's been super awesome talking to you, because this is like, you've had a fascinating career and you got lots on the go. I don't know how you keep it up with all this shit, but I know it's not a game. So I'm like, I'm this close. I'm a little break down because I need to do this stuff.

And you know, you know, people go, oh, you work hard. Like a thing will come. I'm like, I'm really hoping to come because this goes to lose in that absolute shit. Oh, fuck.

What people say that to me sometimes, I'm just like, how do you know, you know, like, are you sure? Because I've been working hard for a long time and waiting for the good to come sometimes and you're just like, okay, yeah, sometimes that happens, but not always. Yeah. At the time, you just like you tie.

Yeah, you just work hard and then you wait. Next thing you know, you're dead. But like hospitality is probably one of the most important things that you can have for the part, for sure. You're definitely living it because with all the stuff you do with your YouTube show, the movie that's going to be coming out eventually, opening bars like crazy, you clearly believe your own shit here.

Like you believe that it's a rewarding career. You wouldn't be doing all this stuff. So congratulations on everything. We're looking forward to seeing the movie come out.

Everybody should check out the YouTube channel. Check the show notes for all of this info. Do you have an Instagram pazig you want people to follow? Yeah, you guys can either follow pumproom.bar or you can just follow CressidaLaula, which is my personal Instagram, which has me writing motorcycles and foreign drinks and having a good laugh.

But yeah, are you guys ever in London? I haven't been there in years, but I love that. I love London. It's such a beautiful city.

I know there's like, when you live there, it's probably a different experience than being a tourist there, but it's just gorgeous, especially in the summer. So I definitely got back there. But if I do that, I'm going to look up you and Manchester. Hey, when you open this new place that you want to open for yourself, are you going to do it in Manchester or London?

Well, I'm going to open the bumper and we're going to do it in Manchester and then we'll look down. Beautiful. All right. Well, great.

That is fantastical. I'll see you guys. And also, if you do something, let me know and I'll just get a drink down and take you guys a bottle. Oh, that'd be amazing.

Thanks, Cressida. Super nice meeting you. You're awesome. And best of luck with everything.

Good luck with the opening. Try and get some sleep. Great luck with the movie as well. Thanks for coming on the show.

Thanks. Do it, guys. Thank you so much. Have a good day.

Have a good day. Have a good day.