This week's guest is Lisa Talberg joins us from Portland, Oregon. Lisa has over 15 years experience in the industry, working in numerous settings ranging from dive bars, upscale dining, family restaurants, distilleries, craft cocktail lounges and casinos. During the pandemic, Lisa started her drinks to Graham Journey as a hobby and as a break from the rigors of pandemic life. Make sure you check out Lisa's profile on Instagram at Lisa.Sips or check the show notes for the links.
Enjoy the show. Okay, we are back with another episode of the industry podcast, year with Kip and Dan. As usual, what's going on in? Oh, you're just hanging out.
And join us really cool weather. We got a lot of stuff. Yeah, we're cool. Yeah, I guess that happens this time of the year.
Every year that we're 50 years. Yeah, how does it go with you? Great, great. It can be better.
Nice. And my usual question is business at your Troika bars. You know, up and down just like always. We're in the still living pandemic post pandemic hell, but Christmas season is upon us.
So that will be good for all of the places. Lots of parties, books. We're excited about that. And if you'd like to book a party, any of my establishments, it should run at should run bar on Instagram or info at shouldrun.ca to book a party there.
That's the speaking in Kitchener. Up down Waterloo at Babylon Sisters Bar or Hello at Babylon Sisters Bar. And then the Argyll Arms and lovely Preston Ontario Hello at Argyll Arms.ca or at Argyll underscore arms underscore 2023 on Instagram. Because I want to have eventually.
What happens in 2024 with that handle? It's 2023, 2023 forever. It's like a time war. It's like there.
It's like Preston's. Oh, yeah. Lots of good stuff coming up at all those bars. We have constant different varieties of live entertainment at each of the three bars.
You're going to want to follow those Instagram handles to check out what's going on there. If you want, if you're enjoying what we're doing here on the show, then subscribe, rate the video that helps out tremendously. And you can reach out if you'd like to be a guest on the show, info at theindustrypodcast.club or at the industry podcast on Instagram. You can DM us directly.
That's where you'll find the lovely artwork from Sakhana at Sakhana.co who does all the great artwork for our Instagram page. It's actually amazing. Check out his work ZAKHAA.com.com.com. Anything else you want to talk about or should we just get to our guest?
I'll just get to our guest. All right. Lisa Talbert with us. How are you, Lisa?
I'm not going to lie to you. It's the worst day of my life. So business as usual. Oh, really?
That's right. I did not see that coming. I thought you were going to try the best. So you're coming to us from Portland, Oregon.
And where are you? The worst place. Yeah, I look pretty nicely there in the region. Behind you there.
Yeah, you got much better weather than we do. I'll tell you that. We're freezing. I got lucky today.
How long have you been to Portland? I've been to Portland this year. No, it's coming on four years now. Oh, nice.
So it's only from Seattle. Oh, OK. So, yeah, it's not that far away. Not too far.
And then we moved around, I think, big of the past five years. This is the third state I've lived in the past five years. So just making my rounds. How come?
Why so much, moving? I'm a career client, he's not in this industry at all, which is nice for me, some of the real jobs about me. So we're just like, on his career growth, we're just making our way around the country. I think we're going to be here for a few years.
And what's the bar scene like in Portland? Are you working at a bar restaurant right now? I am working, well, I'm working on two different spectrums. I work at Crafts Cocktail Lounge and I work at the Tea Service at the Tea Hotel in downtown Portland, and then I work my busy nights at Irish Pub.
So I'm the best of both worlds. So I have my foot in the Crafts World and then family dining or really Irish Pub is his own beast, which is, I love it by the so kind of have my foot on both ends of the spectrum. Currently. Yeah, what's it like working at the Tea Service?
Like what's the clientele like for something like that? I'm not going to lie, it's very pretentious. The type of bar, although I do like it, the Crafts aspect of it, I absolutely love it because I get the chance to be creative and bang out some really, really unique style of cocktails. But it's like, you know, it's an Instagram worthy place where you don't get a lot of repeat clientele.
People are here for a good time to really have like a unique experience, which is wonderful and I love doing that. But you know, you're in the biz, your money comes from regulars, which is why I have Irish Pub, which is nothing but regulars. It's like family style dining. It's really, really casual and it's really, people are comfortable there.
So they don't mind spending the money ever since the day. Although the Tea Service is a lovely break and good to see new faces all the time. I love them both. I can say I prefer one of the other.
Well, it's good to have both, right? Because they're so different. So yeah, you bring up an interesting point though, because I do have my places are definitely like of the Crafts Cocktail like wine type service. And you I sort of noticed that as well, do you find that it is harder to sort of gain a crowd of quote unquote regulars?
Like it's more people just trying it out every now and then. Why do you think that is? Do you think it's because of pricing or? I just feel like it's such a unique experience.
And it is a little bit of an elevated experience too. So unless you really, and there's not too many places important that offer a high tea service. And what makes our place unique is within the hotel, it's like a historic room. It's called Abigail Hall and dates back to the, I think like a hundred years ago when women's suffrage movement, Abigail Hall is named after one of the leaders of that.
And they would hold their meetings in there. So the room is stunning, hand painted walls. The furniture is really, really gorgeous Victorian style, like early century style. So it's not something that you can just do all the time.
And it's more of an experiencing. I would say that if you did it like twice a year, that would be an amazing experience. You wouldn't forget the experience. But if you want to go and like who goes to casually have high tea where people are dressing in their Sunday best and quarantine and having these really elevated cocktails to pair with it or like spirit periods, that's like an experience you don't want to water it down when having it too many times.
Yeah. And you're kind of out for a special experience at night. It's like oh let's go to the cool craft cocktail, IIT bars, as opposed to like at your Irish pub. It's like that's just like an everyday kind of bar where people are going to hang out.
And it's funny. Even myself, I gravitate where I drink to the same place where I used to work where it's like sort of the local watering hole in the water. We go all the time. It's like that's where I'll go from my drinks.
Even though like the bars that I choose to open are more of the sort of craft cocktail special experience in place. But it almost works against you having that sort of experience because as we both know, like you make your money on the backbone of the regulars. But that's true. But if you're a creative, I don't I feel like it's such a necessary place because people still do crave those types of experiences.
I feel like it is money to be made in those places as a bartender because you're offering such a unique like one of the kind of experience. It's a cocktail experience. You're not going to start casual drinks. You're not going to never go to like a craft or like a something that's catered towards that style of creativity that elevated experience and go order a classic cocktail.
I'm not going for that. I'm not going anywhere. But if I'm going for a cocktail experience when I go to places like that, I feel like those places are still necessary. It sucks that obviously, like I said, you don't want to water down the experience.
You want it to be incredible at the time. So it's like an occasional thing. Yeah. So when you are sort of toggling between the two spots, it's kind of an interesting experience for you because you get to be like sort of more reserved style service at the cocktail spot and then you go to more casual style service at the pub.
And so it's kind of it's kind of nice because I think like having working both styles of spot, like sometimes you get over socialized and like the kind of casual regular spot and you're just like, I could just not talk to some fucking people for a little bit. And then that's true. Yeah. And then on the other side, sometimes you're just like, oh, it's so reserved and uptight.
I wish we could just be a little bit more casual. So you kind of get to be both. Yeah, I get the contrast of both. Like we were so right.
But sometimes I'm like, you know, when you work in those types of places, you, the therapist, I'm like, what's the point? I've got a million problems in my back pocket right now. I promise you I do. But it's just not coming back.
It's a really weird thing. It's a really weird thing. It's a really weird thing. Yeah.
But that is a funny thing. Yeah. But you know, it probably does. It probably does.
It probably does. I'm sure. It's a nice band aid. But you saw that I still have the he listens to his problems the next day too.
Right. Yeah. His problems didn't go away. No.
No. I wonder what that like I've always wondered why that is and I don't know if it's just like the addition of alcohol or whatever and lonely dudes coming to the bar. But what sparked this thing where like regulars felt like they needed to tell you all of their fucking problems to the bartender. They're going to go to what else you can leave.
Yeah. Yeah. Yeah. Right.
You can have their account of audience and no one else to talk to. Yeah. Can you just polish it and you'd be like, uh huh. Oh man that's so scary.
I'm so sorry. Yeah. Yeah. Yeah.
For three hours. I don't know if we were talking about this on the show the other day or if I was just talking about it as somebody in person but like the one thing I've noticed is flip two is like when I was behind the wood all the time and I was listening to, you know, I was being the therapist, it never occurred to me to fucking tell the regulars all my problems like that was the separate thing. But now I've seen a switch where like some of the younger generation is very much like telling the regulars all about their personal life and what's going on with them. And I just find that such a bizarre thing.
I never wanted to guess anything about me, right? Like, yeah. I want them to know nothing about me. Like, as far as I know.
As far as they know. I think it's doctors. Yeah. Like, far like the guests know, I cease to exist the second I leave that spot.
You know? No. No. It's a new weird turn that knows, especially with younger women who work in the industry.
They're just very eager to tell the guests all about them. Just put a kid in that mistake around the corner. What's wrong with you? I didn't do it.
But that's the thing, too. You're kind of crossing a line where you're like making the connection more personal than you even mean it to be or want it to be, right? Because you know, like, you know, like, you know, these fucking people, like you said, they could be anybody, right? That's fucking weird.
They're telling you exactly what they want you to hear. Or exactly what they feel comfortable enough to. I mean, it's not like, I mean, for instance, like if somebody came to the bar, I'm like, I just can't meet a girlfriend. And he's met a few women and they're attracted to his basement.
He's not going to tell me that. I'm not going to give you any information to make me the next person on the missing person. So it's crazy. He tells me things.
And I think it was more prevalent. So I've been behind the bar for many, many years. And behind I worked in a really crazy busy casino up until I gave birth. My son is not I know.
But I, the very last week I was about to give birth. And I will not, the most disgusting things came out of people's mouths. I took her money. I know I took it, but I'm like, it just, I mean, I'm not sensitive to it.
Because obviously you just can't be, but I just can't imagine like oversharing too much stuff to make myself like hearing the stuff people said to me. I'm going to share something that really, it was the most standout thing that somebody said to me was my last day of work. I was literally nine months pregnant. I was going to give birth next week, but I had to have the baby the next day.
I was really just push. Listen, man, we don't have a retirement plan. This is like going for our money. This is, you know, we got to make money.
Now we don't. And correct it behind me. This guy, correct it behind me. He's like, I just want to get you double pregnant.
Oh, so disgusting. This is disgusting. And then he lost me a black chip with a hundred dollar bill. And I was like, okay.
Can you imagine oversharing so much of your personal life to somebody who would say something like that? Yeah. You're going to snatch your ass up. You're, you're the owner.
Yeah. I'm going to get a lot of the last months of immigration. I mean, never tell anyone so much. Well, what a dirt bag.
I said, you guys, I will tell you guys anything. Perfect. Because otherwise it's going to be a short show. Yeah.
This is weird. So actually, I'm kind of interested about working in the casinos. So was that in Portland? That was in Seattle.
Yeah. Yeah. So different kind of casino style scene, unless you are tribal and you have the big casinos, but they are just littered with cardrooms, which can hold up to a max 15 card tables. So technically with a cardroom, but they are just everywhere.
And the best money I made in my life. I put my husband to college working in casinos. Well, well, cardrooms. So debt free.
So like when you, when you're talking about working in a cardroom, like what specifically is your job? You're bartending or serving or doing it all bartending? Yeah. Yeah.
So talk to me a little bit about like, obviously you gave us one example of a pretty big tour of the other sort of, but in general, what's the client felt like there? Because a lot of them are super happy and then others are going to be super angry. I would say I will never work in a cardroom or that industry ever again because it is very soul sucking. But you know, when you make so much money, you almost get desperate to kind of outdo yourself over and over again, because everyone is a degenerate.
I hate to say it that way, but it's true. Everyone who's a dealer on the tables has a gambling problem and they're there for hours after work. It's really depressing to see the same people for your entire shift, not move on shower. Some back the very next day.
The first thing they do right after they burst their teeth is stand outside because you know, doors because it's only closed for like a couple hours to clean the house, but it's open for like 22 to 22 hours and some of them are open 24 hours a day. So it's extremely depressing and I, it sucks because I don't want to look at people that way and it's crazy to think. I still have a conscience after working this job for so long. But I do and I don't like to see people in that sort of desperate state and it's more often than not that I see people that way.
It's also extremely dangerous. Like a friend of mine just was like, I'm a crossfire. One of the cardrooms, but in Seattle and she was like, she's damaged for life. Like, waiting across my eye.
Like somebody came in. Yeah, like it's a dangerous place. Oh, fuck. Yeah.
Yeah. So you're about to tell the story about what happened. Somebody came in and what? Somebody was like settling a street beef and started firing randomly.
She was a pit boss there. They don't have like security to deal with people bringing guns. They do, but I mean, you can only pay security so much and nobody wants to go home with a body bag. Right.
Sometimes some things are really just un-preventable. And somebody's at their height of anger or rage or they're on a mission. I'm basically not that anyone can do. And nobody gets paid enough to die at work.
That's the fact of another. Yeah. And that's one of the many reasons why I left that industry. Although it was the best pay gig I ever had.
I just couldn't do it anymore. So I know I value my humanity more than I value the dollar. Which I hope most people do. Most people do.
And like was it the best thing job because like when people were winning then you would be really clean up with the tips. That's the reason. Yeah. Definitely.
But most people. Yeah. Most people lose. But a lot of people win big and they're feeling generous in that moment.
And it happens in us to wear. Interesting. So that's kind of the thing. You're just kind of like maybe just regular tips, regular tips.
If someone wins big that makes her night. Or even if they're winning big at a certain string of hands. They're going to tip you out. It's not always at the end of the night.
They could lose all their money by the end of the night. But while they're on that high. Right. So you're just kind of walking around with drinks waiting for them to hit a big hand and be like, now.
I kid you not like the biggest flexors I've ever seen. And I'm not mad at them because like I said they put my husband to college and he's that free. But like when they went a massive hand and they come and they buy they empty the bottle of blue with their teeth. And they'll just tip you fat and go back to the tables and then they'll be in the tank.
You got a few thousand dollars and they'll catch them while they're high. Yeah. And the night thing is throughout the night. But obviously like a kind of high roller card room you're working in right like high table stakes or.
Some tables are but some people are just there and they want to flex and those are the people you want to. Right. Hey, you drink. Yeah.
Let me do a break. Okay. So that's always when I press somebody. Oh, I know especially in like it's either there or the nightclub right like that you're going to run into that.
Exactly. But so you've worked in several different types of jobs because you know it's obviously super interesting because we haven't talked to a lot of people who work. I think maybe one or two only. Yeah.
We've talked to actually working casinos. But you also have done fine dining, you've done diapers, you've done all of the different and like is it mostly in Seattle and Portland or in other areas? We I lived for a short time in South Florida and Fort Lauderdale so there's a lot. And what's like what's your favorite kind of workers about it too?
I don't like having just one job. Yeah. Now you just can't afford to have one job. If you work this industry just not realistic.
But I like to have one on two different ends of the spectrum. I feel like it keeps me fresh. So I don't really experience the burnout. I like always having like two or ten jobs.
And I feel like consistently that keeps me the most creative because I do enjoy being a creative. I just I feel like I don't experience the burnout. I think it's honestly very smart because a lot of people will work a couple of different jobs but they're very similar, right? It's just like where everything can get like a bartending or serving gig or whatever.
But using into a targeted like trying to do two very different styles at the same time. And I think that that probably does help you not get bored. Right. No, go ahead.
Sorry. No, I really don't want to. I can't. I'm over the back like I'm three years old.
So I'm like don't tell anyone I said that. Edit that out. And I weigh 120 pounds. But I'm like I don't see myself doing any other job.
I really do love this job. I don't have a fire. So I know you mentioned your bio that from your background that you put you take a lot from your background to put into your creativity when you're making cocktails. So tell us a little bit about that.
So I'm going to raise and be dealing with a lot of people don't know for a tiny little island in the South Pacific is that is extremely diverse. British colonization. Right over a lot of the Chinese a lot of the Southeast Indian and South Indian. Those people over as indentured servants, they really blessed us with their food culture and a lot of their food that they were indigenous there, thrive in the big islands and that they were indigenous food, indigenous food, which is a lot of seafood coconut and a lot of the arrow and cassava and all that food they just married so beautifully together.
So a lot of really unique foods that are not really fine here. But that flavorful file is very similar to like Caribbean style food minus African foods. So the flavors are just incredible. And a lot of that stuff I really think of when I think of creating a cocktail, the first thing that comes to mind is what would I eat that would go really, really well with this.
For instance, there was so the Wally is happening right now, which is like a Hindu celebration of lights and a lot of people in Fiji celebrate that regardless of whether they celebrate the religion or not, it's just like a nation like them where everyone celebrates food is a huge component in that. A lot of jammin is one of the Indian desserts and it's like this little donut and it's dressed in this rose and cardamom syrup, like simple syrup. So I'm like, rose and cardamom and I create a cocktail with a syrup like that. Or you know, so a lot of the different spices that a lot of people would think are incorporating drinks, like not too long ago, I made a pickled ginger martini and people like a pickled ginger martini.
I'm like, it's so simple. Like, no one would think to put that in a cocktail is, you know, sushi, the sushi craze is still happening, you know, no one would think to drink that. That would be a great winter cocktail. Yeah, that's not a matter of course.
I might have to quote unquote steal that from you. I'm just kidding. I'm going to give it to you. Yeah.
No, but that is a really good idea. Pickled ginger martini. Yeah. So yeah, that's sort of interesting.
So like, do you feel like that's kind of giving you a leg up on like creating sort of interesting cocktails in an area like in the Pacific Northwest there where maybe they're not as used to those sort of labor profiles? I guess I guess I could think of that. I just, it's hard to say that because I just know so many incredibly creative bartenders that are thinking of things that I would have never liked. Whoa, that's so inspirational.
Like like a feta cheese washed in like a cocktail. It sounds like a Mediterranean flist, like kind of like that's phenomenal. Yeah. I did do that style with something completely different.
Like today on Internet, I saw something made like an olive oil wash walk and I was like, I'm going to do that with sesame oil. You know, it's not necessarily an exact same thing, but I'm like, it's inspiration. So I think I hate to say that it will give me a leg up because I just, I value so many people's creativity just as equal as my own. But I guess I guess, yeah.
I mean, it's just a different kind of stuff though. Yeah, it's different back to it, right? Like you have a different notion of labor profiles from where you grew up. That makes sense.
Talk to us a little bit about the difference between the Seattle scene and the Portland scene. Like we're dumb-ass Canadians. So like to me, the only thing I really know about Seattle and Portland is like grunge and hipster. But I'm going to say that there are a lot of people find similarities with Portland and Seattle and I don't.
Okay. I'm going to, and I love Seattle, but I'm going to crap on Portland for a little bit. There's one thing that they do here. I don't know because I moved here in the beginning of the pandemic.
So maybe it's more prevalent. One thing I don't like, I don't like, unless I'm here in like a family style pub or like a dive bar, I hate counter service and everyone here does lots of places here do that. And it makes it weird as a guest when you're going to try and go to an elevated experience restaurant and you're coming up to the host and you're like, yeah, I'm going to order something. I'm just very, especially.
So I'm like, you sit down and we'll come to you and take your order at the table. So I just feel like there's too much counter service. The counter service style here is, it's just something I don't enjoy. I feel like it muddies a dining experience for me.
And I feel like I just prefer Seattle so much more in that sense. I love that in Seattle. You can go to lots of, I'm going to go get me wrong. I love the Portland cuisine.
I think it's so creative. It's so wonderful. It's very innovative. But sometimes I don't find a lot of like, I like something specific to like if I want to go to a Japanese restaurant, there's one in Seattle, which is a phenomenal place.
And every year there, I think you should go there is called Maneki and it's one of the oldest Japanese restaurants in Seattle. It's on fifth and jazz. You go there and it's very old world. A lot of the food is regional and it's served in a very comfortable way where you just like, wow, I feel like this is very authentic.
And you don't get everything important. It's very fusion. So if I wanted something more authentic or more options in Seattle, as opposed to here in Portland where lots of things, although very good, there's multiple different elements of different cultures into it. And sometimes that's nice.
Sometimes I just want to bowl of fuck. You know? You don't want to be used with a different idea. I don't want a different like, yeah.
And then can she tuckles on the side? I'm like, I want that. Yeah. So Portland's sort of known for that sort of kind of smashing a bunch of different ideas together and do like food or a cocktail or whatever.
Yeah, lots of different fusions. Very cool. But sometimes it's unlike, I just want the Korean food sometimes. I just want tacos, I think tacos sometimes.
Yeah. So it's interesting, it's almost like you would say that they've kind of like overdone it now in Portland with this whole fusion idea. I would say that's my opinion. Yeah.
Yeah. Well, that's what we're asking for. That's why you're on the fucking show, Lisa. Oh, come on.
I couldn't hear this from Portland. And it never made me. No, it's not like I'm like, I can't tell you what you're saying. It's like, yeah, like it is really cool that Portland's known for that sort of thing.
And I even know that from like living here in Kateron, Ontario, like Portland's like where you get your kimchi tacos or whatever, right? But it's like, it's cool. But sometimes it is nice to just have the authentic original what you're looking for, right? So talk to us a little bit about when the pandemic hit, that's when you sort of like many people sort of pivoted into doing some more online social media stuff with your bartending, right?
So I had talked to us about how that started and how you're keeping it going. Well, I moved to Portland January 1st, 2020. I literally touched down in this town, which was very difficult. Breaking into even a bartending scene, like if they don't know who you are, they don't give a shit.
Like you're not going to get the job. So it was really, really difficult to even find my first bartending game. And a lot of the times I was just taking whatever I could, which ended up being really, really toxic, really terribly managed places that would try to manipulate me into management roles with not management prices, which I'm like, my experience on my resume is like, I feel like that's an asset, but I don't want it to be like an immigration tool. Like I definitely, which is kind of like segmented into the internet scene, one of the reasons.
Another reason is because I wanted to say fresh. They were just, that's when the first shutdown happened and no one was hiring. A lot of businesses were closing. I'll say now that every place I've looked at outside of Portland with the exception of one place doesn't even exist anymore.
I think it's almost 20 years. Like that's heartbreaking. So I just wanted to say fresh. I didn't want to lose my knowledge or because if you don't use it, you lose it.
I'm going to tell you, okay, on top of that, thinking back and on top of that, I'm going to tell you an extremely embarrassing thing about me and it humiliates me to this day. I got my level two WESET certification for line and I couldn't tell you one single thing about line that I don't even put it on my resume. I'm so humiliated. Wait, I mean, it's been a thousand dollars.
Like I spent all this money and time studying to get this accreditation to put on my resume. I couldn't tell you a single thing about line. I don't like that. It's just gone.
I'm using it. So I'm like, I know that about myself. Yeah. So I know that about myself.
So I just really didn't want to, I didn't want to be. You don't want to lose it. Yeah. So really that's it.
So that's why I just, I just started doing the, the Lisa Sips. Yeah. Actually, it's a good time to tell our listeners exactly what, where, where that is defined you on Instagram. What's the exact handle?
Lisa.Sips. Yeah. So yeah, and obviously I checked it out. Your page is amazing.
You're doing some cool stuff on there. But that's an interesting way. It's funny because most people, I, we talked obviously so many bartenders who pivoted into doing that during the pandemic, right? Because we started doing the show basically right before the pandemic hit as well.
We've been doing it for a couple of years now. So it's, and like everybody at pivoted to doing this social media. But I think you're the first person to describe it. Just like you just didn't want to lose the skillset.
Most of them are just like, I don't know how else to make money or I don't know what I was bored or whatever. Right? But like that makes a lot of sense because I know from also doing the W-side courses that like if you're not, like sometimes I still have to remind myself to go back and I own a wine bar, but I still have to go back and brush up just to be like, okay, wait a second. Like if I'm, I have to do a training session or something, I still, because I'm not doing it every day.
And it's like, it's like learning a language or playing tennis or anything else. Like it's like you said, if you don't use it, you do lose it. Yeah. But yeah, I think the first person is actually described that being the reason why you did it.
But that's cool. I think that's really smart. And you obviously knew at the end of this, like when the lockdown ended, you were going to need those skills again. One of them is, no.
It's happening in real time. Yeah. The brain is, I mean, like, and this is, I feel like that's a very endearing thing or a very humbling thing. And I can definitely give a lot of credits to a lot of people in those professions who are like, we're going to distillery or like, like, wine people.
Like I have a lot of respect for people who can really just admit be like, I don't know that. And I hope it comes off the same way in my respects when people ask me talk, tell questions because I'm like, there's so many things going on in here. I'm a hot mess. Like upstairs, it's crazy in there.
I'm like, having to like, in my mind, I'm like running to cabinets and like, shut my paperwork. Where is all my, all my section? Like I can't answer all these questions. I just don't know.
And I feel like I'm really stupid sometimes. I'm like, I'm not an idiot, but I know that about myself, like there's only much so much room in my mind when I learn something new, something new, something to get chucked higher. It's a bit better. But I like, I always tell my staff to like, I would rather that they just admit that they don't know something and that they'll try and find the answer for you than try and fucking fake it because you are going to run into the guests who knows more than you.
And if you try and fake it, then that looks way worse. They're going to know. Yeah. At the end of the day, you're still working for the tips.
I don't know what the, how it is and I'm like, I feel like somebody's like, okay, like, like, they even lied to me about that. I appreciate that. Yeah. Here's my inheritance money.
Like, it's not going to happen yet. I have. Yeah. Yeah.
I got all these like terrible jokes stuck in my head. Like, that takes priority. Like, this is curated. Well, Lisa, thanks so much for joining us for this.
This has been super fun talking to you. It's like, it's so great to talk to somebody who's got such a great down to earth attitude about their job and still loves it and like loves the industry. And you're obviously going to keep doing it and doing great things. Everybody should check out your Instagram at Lisa dot sips to see what's going on in, on the online scenario and comes to you at the, do you want to drop the names of the bars?
Oh, absolutely. Abigail Hall and T.C. O'Leary definitely come hang out if you're in Portland. Don't ask me to address this.
They went out my ear with a lot of the white information. So you can go to my Google. I took Google Maps as far. Lisa, you're awesome.
Thanks so much for doing this. We really appreciate it. And best of luck with everything. Give it a hand.
Nice to see you. Thank you. Cheers.