E204 Katie Auth

This week's guest is Katie On, who joins us from New York City. Originally from the Youngstown, Ohio, Katie moved to New York to complete her degree in music performance and wound up staying and devoted her career to work in full time in the industry. Katie has been on the highway to success ever since and is now a well-renowned New York City bartender known for her culinary-style cocktails with influences from food and dishes from across the globe. Currently, you can find Katie working at Record Room in Long Island City in Queens.

You can also follow Katie online on Instagram at kat.sips and that's spelled K-A-T-I-E dot S-I-P-S or check the show notes for other licks. Enjoy the show. And we are back with another episode of the industry podcast. My name is Kip.

This is Dan. What's happening, buddy? Not too much going on. Start another exciting work week.

So, you know, the usual. Get yelled at for doing something. Listen, people complain, bitch, much like everyone does when they listen to us talk. Yeah.

So, you know, I discovered too is like I listened to a lot of podcasts as well as recording this one. And the fucking news is moving so fast on these podcasts that I went to listen to a podcast that was recorded 18 hours ago was an American political podcast, 18 hours before I started listening to it earlier today. And they still didn't know that Joe Biden had stepped down. So it was a whole podcast about American politics.

And they were like, well, we don't think he's stepping down. But if he were to, and I'm like, this is already happening. That's how fast things are moving. And it reminded me of the fact that by the time people have listened to the last two episodes, we recorded where I was pitching with the LCBO strike, the LCBO strike had already ended.

Yeah. That strikes over. So, by the time that's right, because the last podcast, we're complaining about it quite a bit. So, it's going to be topical.

Yeah. Nope. Just doing it in reverse. I can't get my head around to the fact that we're always recording a couple of weeks in advance.

Anyway, mercifully, if you're listening to this or if you're listening to any of the episodes we already recorded, the LCBO strike has ended, we can buy liquor again. It's amazing. The grocery store's got cleared out of all the beers though. Oh, they got cleared out of a lot of wine.

And it wasn't good wine to begin with. And I went, we went to do spice and sangria wine for one of my bars and just box wine left only. No, the whole shelves were cleared. And the only thing that was left on the shelf was this one sparkling wine.

And so I just kind of mean, I didn't even sparkly and then we went to another grocery store. Same problem. And it was the same sparkling wine. I'm like, what is this thing that's left over?

And it was Jackson trig sparkling Merlot. Oh, yeah. And it was the only wine left at every single grocery I went to. And in my mind, I'm like Jackson trig should be using this as like a focus group of what not to produce anymore.

Yeah, just go during the strike, find out what is not the only thing that's not being purchased and stop making that. Yeah. So that's what we've been going through. Anyway, that's enough about something that's already in the past.

Yeah. And our first real problems. Yeah, so first real problems. If you are already over buying shit at the LCBO because of the strike, then you should just come up to the bars.

And if you're in Kitchener, Waterloo, try out a couple of mine. Sugar rundown, Kitchener, that's a speakeasy at Sugar Run bar on Instagram or up down Waterloo, it's at Babylon Sisters bar for Babylon Sisters wine and cocktail lounge. And you can check out everything we're doing on our Instagram feeds there. If you like what we're doing here on the show, then you should subscribe, follow, rate review, all of that stuff helps us out.

It's with the algorithms I hear. Helps out with the algorithms. And it's way easier for you to do than for us to do it for you. Yes.

Just hit that follow button. Or just tell a friend, just tell one person and that helps, but the word makes us all happy. Exactly. We're over 200 shows.

So somebody thinks we're doing something okay. So yeah, and if you're listening right now, then you obviously do as well. We have another amazing guest joining us in just a second. Before we get to our new friend Katie from New York, we are going to tell you about how to get in touch with us if you wanted to reach out for sponsorship, or if you just want to be a guest on the show that's info at the industrypodcast.club.

Or you can DM us at the industry podcast on Instagram, where you will find the amazing artwork from our good friends at zakana at zakana.co z-a-k-h-a-d-h.co. He's awesome for all your graphic arts and needs to check him out. Our page looks pretty cool, I think. So if you like that, then you're going to like him in general.

Also a hell of a guy. Yeah. Just to bring that up. Yeah.

Anything else you want to talk about or should we just get to our guest? Just get to our guest. Okay. Katie Otis joining us from New York City.

How are you, Katie? I'm doing great. How about you guys? We're doing very well.

Yeah, no complaints. Why? That's obviously not true. We just complained for the first 10 minutes of the show.

Small things. Yeah. Thanks very much for joining us on a nice summer day. Yeah.

Absolutely. My pleasure. It's been a while since we've actually had anyone from New York on the show, I think, because, but ironically, our first non-Canadian guest was from New York City. And then that sort of opened the doors for us to get a whole bunch of other people who don't live in Canada.

So we love our New York friends. Tell us about what's going on in New York City these days. Well, actually, let's start here. Did you, did you grow up in New York?

I did not. Born and raised in Ohio, moved to New York when I was 20. So I've been here nine years, almost nine years. And did you, where in Ohio?

Youngstown, Ohio. Very small, little gray, steel city. Not much going on there, but my family. And that's, you know, important, but nonetheless, not great for the, for the bar world.

Right. So you weren't fleeing your family? You just needed to. I was not fleeing.

I just needed a, I just needed a bigger and broader experience. And did we, had you already started your career in the service industry when you were in Youngstown? I did. I mean, I was waiting tables very, very casually, like very baby server.

I moved to New York to compete my degree in music performance and ended up full time service industry worker. This didn't happen. This did not come up in the bio you said. So now we have to explore it.

Tell us about your music performance background. What's that all about? Yeah, the music degree in performance. So I paid this for the last 15 years.

Correct. Yeah. Very much like our friend Ron Burgundy. And the dude from what's that?

Aqualung. Just for hotel. Just for hotel. He understood.

Yeah. Yeah. Yeah. Yeah.

I got, I got, I got, I can flout his ass off. He can flout his ass off. I'm going to lie. So what started out like, was that like in school bands when you were growing up?

Yeah. Both my parents are, are musicians. They're both, they were both vocal performance majors met in college, got married very quickly after that and then had me and my sister and then, you know, here I am, flouting away. So you seem to have a good relationship with your family.

You come from a nice blue collar town. You're not from a broken home or fleeing your family. So why are you in the service industry? You know, I feel like you all have some traumas, right?

I don't know if I signed up for a therapy session, but you know what it is. You know what it is. Yeah, it's just something that happened. You know, I started getting exposed to like some pretty, like pretty prominent people in New York got some really great opportunities behind the bar and then just very quickly, just kind of snowballed.

And now here I am, just full time, live, breathe, serve it in the stream. And do you still pursue the flute? The flute sometimes, I mean, truthfully, my work schedule is wildly out of control in those weeks. And so it's kind of, you know, it's a very mentally and physically-tacting job to have, as I'm sure you guys are aware of.

So taking the time and then to play my instrument can be a little tricky, but I do actually not do it. Even finding the time to like fucking practice, right? Because you're just so wiped out. Right.

Exhausting. You know, my head hurts, my body, my hands hurt, my breath hurt, you know, the whole bit. So it's, you know, but it is something I would like to focus on a little bit more. So when did you, like, okay, obviously moved to New York for to pursue music, but like, when did you decide that maybe, like, was there a moment when you were like, okay, maybe I'm just in the service industry now.

And that's what I do. Yeah. Essentially when I graduated, I was working in some kind of finer dining, like, farm to tables, celebrity bullshit, like, restaurant. Like, on my celebrity or celebrity hung out there?

A celebrity hung out there and then like celebrity chef, right? Oh, okay. Yeah. Right.

You want to tell us who it is or what? Yeah, yeah. Jonathan Waxman. Oh, okay.

He's like, yeah, you know, he's, he's a California guy, kind of big deal on the food network and da, da, da, da, da, da. And yeah, I just, I kind of had a moment where it just became like, I had to choose. And music from the end of the time was, although it was, it was going well, the pay was not very good. Especially in New York, I'm sure.

Like, the cost of living so high. God, I mean, I was working alongside literally world-class musicians who have played with jazz artists like Ellipas Gerald, for example, who are going to pay $200 for the night to gig for six hours. And I was like, this is not sustainable. Like, you know, unless you got a job working for Broadway or for an orchestra, like a union job.

But even then, that world is very kind of corrupted. It's full of like sexism and racism and all kinds of things. And I wasn't sure I was ready to be a part of that. Really?

Yeah, I mean, funny, because our industry can be a little bit that way, too. Oh, totally. Yeah, totally. But I didn't realize it was, I mean, I've never been a musician because I only because I just have no talent, not because of desire.

But I didn't realize that that that those sort of things also existed. Because it seems like a very inclusive, like to the outsider, a very inclusive sort of profession, right? Like you see all creeds, religions, races, genders, but not so much. No, definitely not so much.

Especially within the orchestral world. It is very structured in a way that's designed for certain people to succeed and others to not succeed, regardless of talent, regardless of, you know, all of the things that you can bring to the table as a performer. Sometimes the system is just really set up for a certain demographic of people. Yeah, my total experience in that world comes from watching that movie, tar like three times.

So maybe not the most educated. So at one point, you just like, you graduate and you're now you're probably just serving as a way of supplementing income from the orchestra work. What was sort of your first job in New York? Oh man, my first, I mean bar job or restaurant or any service job is good.

Man, I really my first service job in New York City was a restaurant called Osteria, Marini. And so it is run by once again, another kind of celebrity shop. His name is Michael White. And so I had the opportunity to serve there for some time.

I then got an opportunity to work at a jazz club, which then was kind of my first time really stepping behind the bar. So I was like 20 working in this bar. You know, the bartenders were easily like 15 years older than me teaching me how to make old fashions and Manhattan's by shaking them. Yeah.

Because you know, that's what you're supposed to do really just kind of like the kind of bottom line like very 80s, 90s style bartending. And I don't know, I just kind of had a knack for it. And I was always very intrigued by it. There's a video of me at 20 years old like salaving an orange kill with old fashions.

And then from there, it was just kind of one opportunity led to the next opportunity to the next opportunity. And that's just that's just been how it's gone. Like, when did you realize that they were making these drinks wrong? Like, yeah, I would say like pretty quick, you know, it was kind of a strange place to work because the owner was an incredibly abusive person to be around.

What person? Sorry. I'll use it. Oh, yeah.

Oh yeah. Oh yeah. Verably he had put hands on employees as well. I'm genuinely surprised this place is still managed to be open.

You know, I was a part of different like groups of people who were literally like writing Google Docs about incidents that had happened at this place because of him. Very kind of like what you would imagine is very toxic odors who, you know, go do a whole back cocaine and then come into the bar, drink an entire bottle of whiskey and then be like, where's my whiskey the next day? I don't know. What are you talking about?

You like, you drink it and gave the whole bar away for free. Yeah, that's it's an old school mentality for sure that needs to be rung out of the industry for sure. Totally, totally. Yeah.

So I, you know, very quickly, you know, I had to get out of that workplace environment. It was not a safe place to be. You know, we had been we had been robbed before and there was like all kinds of things that were happening. It was in Midtown.

Midtown is not really the safest place to be. And it's just like, I had to, I had to jump ship. That's what happened. Yeah.

But at that point, you're just trying to find whatever job works for you, right? Like, yeah. So how, actually, that's an interesting question. How long did it figure?

How long did it take you to figure out which area of the city was that you wanted to be working at? Because it's so huge. And there's obviously going to be cool bars in every part of it. But like you said, some of those places are less safe than others, some of them made like suits your, your style mark than others.

So like, how long did that take you to figure out? You know, I think I'm like a very adaptable person. So from you, I can adjust to most environments. I've worked in a lot of different styles of bars.

I've worked in, you know, very fancy, sneaky style, cocktail bars with a lot of awards and a lot of, you know, things going on for it. I've worked in, you know, clubs. I just opened a nightclub last year. And that was like a very crazy experience to be able to get to do.

So, I mean, in terms of location of the city, right now I'm working in the city in an area which I live in, which is great. Because I can get an Uber, cost me $8 to get to work. I don't have to worry about taking the train or like maybe paying for like a $40 or $50 Uber to get to work because that is something that I used to do. It is not not really great.

So, financially. Yeah. Yeah. And that's great.

You've worked in several different kinds of places. How long did it take you to get comfortable with the whole idea of being behind a bar and making cocktails and then coming into the more sort of creative side of crafting cocktails? Yeah. I mean, the adjustment period between, you know, me first stepping behind the bar to then me working and being like very serious about cocktails is maybe two years in total.

So, it happened very, I mean, in my opinion, it happened very quickly. I'm a very persistent person and I'm a very like dedicated person to my craft. And so, I think a lot of people started to notice that. Also, me being so young at the time, you know, 21, 22 and showing such a serious interest in the cocktail world was something that also helped elevate me in my career.

And what's the bar that you're working now? So, I work at a vinyl cocktail bar slash lounge called Record Room, just located in Long Island City. So, I was in Queens. There's absolutely nothing like it in that neighborhood, let alone in Queens in general.

So, it's been quite the ride. It's must be a little, like I said, the one cool thing about barting in New York is that there's so many different neighborhoods. And like, we were saying earlier, there's cool spots in all of them, if you can find them, right? Or have someone directly to the right places.

At some point, it's great that there's so many different neighborhoods and so many different cool spots to work in. But at the other point, is that is that a bonus? Because you can always find a cool job or is it a little overwhelming, trying to figure out where you want to work? I think that for me, just in my personal experience, it's been, it's been beneficial that there are cool places kind of all over the city, because there's a lot of opportunity, right?

What I will say is the downside of that is the market is very saturated and very flooded. And during the pandemic, we really saw a significant amount of really great places close. We saw a lot of people leave the industry specifically for whatever reason. It was a lot of my female co-workers or acquaintances were leaving the industry.

And so during that time, it actually became, in my opinion, kind of prime time to get the job that you really wanted, because it wasn't so flooded at the time. And now it's just, we're four years out of that, and we are right back to a very saturated market. Why do you think it was specifically females getting out of the industry and trying to get it? I think that people just wanted a better life and a lot of it.

But before the pandemic, yeah, sorry, go ahead. No, I mean, like more, like you mentioned specifically, a lot of females got out. I was like wondering what the difference, like, yeah, a lot of the fucked out of people got out of our industry here as well during the pandemic. But me personally, I didn't notice like it being gender-based, but...

I don't know. I think it's just something that I started to pay attention to because I am a woman. Right. And you're losing some of your friends.

And yeah, yeah. Right. And I'm seeing this. I'm like, what is going on?

I mean, honestly, right? During the time, like specifically in 2020, it was a very, very difficult time to be in the service industry. Although I do find that people like our guests started to appreciate our services more, which was nice. But it was very difficult.

Like nothing about it was easy. And so, like I said, I think people left and were like, you know what, that real estate job. Yeah. Real estate.

I know. That's, that's, it's like the bartender's beep plan. I know. But I'm like, I keep telling you, it's like, how many fucking realers do you think we need?

There's only so many homes. I know. It's ironic because my sister is actually a real estate agent. So, it's funny to talk about it.

Yeah. Well, it's funny. I'm so I'm old. No surprise to our general listeners, but like, I've grown through this industry in a time where that beep plan job has changed over time.

And at first, it was you would go to Teachers College. Yeah. Yeah. I'm getting out of the service industry.

I'm going to go to Teachers College. Then it became like a pharmaceutical rep. You would be a pharmaceutical rep. And now it's all realtors.

Yeah. It's really interesting. I mean, I've seen even some of my own friends do that. They were like, Oh, I'm studying for my real estate.

I'm like, of course you are. But I don't know, it seems to be booming because every fucking time I'm driving behind a bus in our town, there's a new face on the back of that bus who's selling homes. I'm like, I think there's more of these, these faces on buses than there are homes for sales. So I mean, I'm speaking about a market that's like probably very saturated.

I think the real estate market is highly saturated. Although, you know, in New York, there's been some real, really funny stuff right now and they're trying to take away like brokers fees, which is going to change the game entirely for real estate agents. So I think the service industry is going to have to find another beep plan. Pretty soon.

Any ideas? Yeah. Yeah. What's the going to the trade?

No, no, no, it's got to be sales related. Yeah. None of us want to go back to school. So in cars, another thing.

There you go. Maybe it's going to be auto sales. Yeah. That's a good one.

Yeah. It's not that far off. I want to talk a little bit about when you the more a little bit more about the oversaturation of the New York market. But before I do, we should talk about our good friends at allord is stealing.

We haven't talked about them in like a week now. That is true. I don't know if you noticed. I know I was drunk last time too.

So. Well, let me tell you about our good friends at allord is stealing. They helped get me through this LCBO strike that has already ended. But you don't even need to wait for an LCBO strike to enjoy the wonderful products from Allure is stealing company.

Right now, let me, if you don't mind, Dan, for you a little bit of the Royal Rum Spice Black. Oh, yeah. Where can we purchase such items? That's an excellent question.

And the way that you want to purchase it is to check them out right at allordisstillingcompany.com. You can get this stuff at the LCBO now. There's free help in. So congratulations LCBO.

The Royal Rum Spice Black. I think should be available now at the LCBO. We've been talking about it long enough that I think it would have probably been released by now. Also, the great expectations terroir gin has been available this whole time at the LCBO.

But you can also private order at allordisstillingcompany.com. You can follow them at allordisstillingco on Instagram. They honestly have a shit on the product and I'm not joking. We seamlessly mixed their stuff into our rotation for our rail and everything else during the strike.

And we might just keep going with it because honestly, the product's fantastic. Oh, cheers. Let's try right now. Okay, we'd love to share this with you.

But this is the problem with zoom. That's unfortunate. That's not how we do it on the industry podcast, but that's fine. Yes, getting back to allordisstilling.

Honestly, these products are great. The ingredients are locally sourced. Yeah, they are grain to grass distillery in their botanicals and grains from the local Wellington County Waterly regions. So make sure you support your local small business and especially your local distillery.

Yeah, they also have a great tasting room that you can go visit right in Allora. Allora is a beautiful community. If you haven't been there and you live in the Tri-City area here in Kitchenwater, Luke Cambridge, not Ontario. A little bit of an hour's drive away from Toronto.

So they're close from major cities as well. That's right. Come check out their tasting and come check out all their products. We are specifically excited about great expectations terroirir gin and the Royal Rum Spice Black.

Allora distilling co, at Allora Distilling Co on Instagram, sells at Allora's Stilling Company. Or no, wait, did I blow that? It's just Allora's Stilling Company.com. That's right.

So if you live in Ontario, you can purchase directly from the website. Okay. Alloradistilling.com. So check them out.

Okay, Katie, back to you. But we're done selling Boost for Allora for the time being. Until next week. We're honestly very pleased for the support from Allora's Stilling Company and happy to sell their Boost.

Okay, so yeah, I wanted to talk about, because we've been talking about saturation and oversaturation in the market, talk to us a little bit about the bar and restaurant situation in New York City, because I can't imagine a community that would be more oversaturated than like how does any bar compete in that market? I think it's really difficult what happens in a city like New York. Really currently what's happening right now is that every bar slash restaurant that you walk into, whether it be the shittiest of shit dive bars that smells like piss and it's covered in littered cigarettes and used condoms to the highest of the prestigious 50 bath kind of cocktail bar. Everyone is expected to be able to make cocktails.

Right. Yeah. And that's sort of seeted into our community as well, even in a much smaller venue. It's like you can't just open a bar now that doesn't have it.

If you open a fucking brew pub that where you make your own beer, you still have to have a cocktail list. Right. And I'm like, I would never go to that bar for a cocktail. So why just give me a beer?

Right. Yeah. Yeah. No, it's definitely really an interesting kind of experience.

I feel like this has been happening for maybe the last like five plus years. I think definitely like 50 best kind of lists have an influence on something like what is going on within the industry, specifically in larger cities. But yeah, it's just not expectation. I mean, I was running a nightclub last year in which you would never, I mean, I would never walk into a club in order of cocktail.

No, ever. People do. They expect it. People were asking me and I swear on my life for last word, people were asking me for course survivor number two, I mean, seriously, pre prohibition, air cocktails.

Like guys, do you? Are you seeing what's happening around you right now? Like this is not the time. Yeah.

I appreciate your education. But how about how about a vodka soda so we can move this on a lot? Last live got it. Yeah.

It's funny because I've noticed that same thing. And I, but I never really equated it to the best bar list that you're talking about, but that makes total sense that like all like all of these lists like 50 best bars, whatever have been are all always cocktail. Always, always, always, they're never just doing sick dive bar, get a get a get a PBR and a yagger, right? Like, yeah, where's that list?

Why isn't that list on the 50 best? If it's one of the if it's the best fucking diaper and and also maybe we need like you said several, these companies to be doing several lists like 50 best cocktail bars, 50 best dive bars, like that maybe that's what we need, right? Like, no, definitely think in regards to those lists like diversity needs to be a part of the conversation. You know, I'm not gonna I don't want to go like too much into all of that in the way that it works.

But like, I think a lot of people know how those lists work. Very clear to a lot of people. And so yeah, maybe, maybe more diversity just in general. I don't know.

I mean, it's, it's really interesting. The influence that it has, especially living in a city like New York, the way that for example, going to tales of the cocktail and to get paid to work there, like you really have to be a 50 best bar chatter now, which is something that really wasn't the case a few years ago that is very much the case now. It is very difficult to get work in those sorts of environments. Yeah.

And this, I mean, just like whatever all corporate marketing just takes over all, it sucks all the fun out of everything, right? But to me, it's like it would even be in their best interest to be like, this could expand their own fucking brand, like makeup. Yeah. You know what I mean?

Like, if you had separate lists instead of just the one, because the one list is very clearly a 50 best cocktail bar list already. Right. You know what I mean? Like, you're already doing it.

Let's just make a new list. Yeah, let's just expand it. Maybe have like a sub category. I'm not sure exactly.

50 best. Yeah. I think it's like branding though, you know, as obviously, like the procedures left to be on. And so, you know, when you want to talk about like, prestigiousness within our industry, everyone thinks of cocktail bar, right?

Everyone's like, Oh, we're like myself a great grandma's gin too. You know, like, and it's like, you know, if you take your profession seriously, I think most of us would be like, I should know how to make all these cool drinks, right? But the job of the bartender, server, whatever it is, like this ability to make a pretty cocktail is such a small part of doing your fucking job. Correct.

Correct. Yeah. But that's the part that's gotten elevated the most. And it's, in my mind, it's the influence of the celebrity chef to now the star tender to right and like, as much as the what was the drink masters, the show on that.

Yeah. And honestly, I love that show. I watched every episode we've interviewed a couple of people who were on the show on our show. They were amazing people, definitely amazing bartenders and whatever they got an opportunity to do that.

You're not, who's going to turn it down? Like, but the, but I do think there's an argument that is sending the wrong message as to what the bar, the job of the bartender is. I agree. I think it's, it's influenced like the general public in a weird way, right?

Like I said, they're coming into the nightclub where you have, you know, go-go dancers and all kinds of crazy things happening around them and they're expecting to be able to get, you know, a cocktail of a certain level. You know, for me, like I'm, I'm very much a perfectionist, especially behind the bar. So being able to make even in a more casual environment, a really good cocktail that's beautiful and tastes right and balanced is important. But not everybody is like that.

Right. And the expectations I do take are too high. Yeah. And maybe not, that's not what everybody fucking bars for.

Right. I agree. Maybe it's just to go have fun and dance with your friends. Like, you know, like, like we as service-entry professionals are very rarely going to the high-end cocktail lounge afterwards.

Never. Right. Yeah. We're also not going to the nightclub.

We're going to the fucking dive bar where we get some cheap beers and shots. Like a cool dive bar with good staff. Yeah. Yeah.

Absolutely. Absolutely. Yeah. I just, unfortunately, you know, where I'm working right now, this is not, I mean, be close up to and not to work by three.

So there's really not much open after a tragedy. I don't have my like late night little night cap or three, but there, but are there not, there are no bars in New York that you can go? You can go to the time and give me like, quality. Yeah.

It's like by the time that I get out. You're not in it anymore. Yeah. I'm just not into it.

I'm like, I just like go home and take a shot at it. Right. So obviously, I'm very happy with the place you work out now. What's in the future for Katie off?

Yeah, in the future, she, she has some plans. She has some things that she wants to do, some things that she's working on currently. I don't know. Should I talk about it?

I don't really have anything said it's still, but it's more like ambitions and goals. Yeah. I mean, if you don't want to, if you don't want to, if you tell us about it, then decide later which you had, we'll just kind of know. That's what I'm working for.

Yeah. I mean, you know, truly, I'm working towards like one goal and that goal is kind of an Anthony Bourdain style cocktail travel show. Oh, good. Yeah.

Which is something that I really would like to accomplish. You know, just having a like arts background and like being in performance and like growing up with performers, it's definitely something that I would really like to have and I think there's a market for it in a lot of ways. It's just, you know, time and place and meeting the right people, meeting the right investors, and just like getting it started. Yeah.

It's weird that there hasn't been like a successful show like that quite yet, right? It is weird. Especially considering how many fucking, yeah, you better get on it. It's gonna beat you to it.

Like, it's gonna be a listener out there. Don't steal Katie's idea. But they're like, there's, like I said, somebody's fucking quote unquote star tenders and Instagram bartenders that like, this is their whole thing is performance, right? But you're like an actual working industry professional who also has a performance background.

So it kind of be the perfect thing. Well, you better on soon. I know. First of all, Teddy, my listeners don't take my idea.

It's like, don't sponsor this project. Yes. That's it. Yeah.

That's it. Look at that way. Yes. And if anyone's looking, actually, I think you'd be really good at it.

Like you have a good social media presence. You know how to talk. You have a performance background. You're obviously a good bartender.

So if anyone's looking to come to you and sponsor you for this idea, where should they reach out? Yeah, I feel like Instagram is a good place to start at Katie dot Sis S I P S. That's a great place to start or I don't know, man. I think that's the best thing.

Yeah, let's just go there. You don't want to get personal shit on the podcast. I'll put it later on the show notes as well. Right.

I actually think it's a good idea. And I'm not just blown smoke up your ass. I think you would actually be good at it. So people should reach out to you for this idea and no one should try and steal it because you're probably going to do it better than you anyway.

So thanks for joining us, Katie. We really appreciate it. You're giving us this time. This was a fun conversation and that's luck with everything.

And hopefully someone's listening and comes to you with the joke. You need to do this because I think you would kill it. Let's see how it goes. All right.

Thanks again. All right. Thank you. Thanks so much.

Thanks for your time. Thanks for time. All right. Bye.

Bye. Bye.