E251 Amanda Jones

This week's guest is Amanda Jones who joins us from Austin, Texas. Amanda is a veteran of the Bar and Restaurant industry as her career has spanned nearly two decades. Currently, Amanda is the general manager of Nickel City, one of the country's most beloved neighborhood bars. In her conversation with Amanda, she discusses her journey from pursuing Dentistry to becoming a successful bartender and manager in the industry.

Amanda talks about her experiences working on various bars across Florida, Nashville, and Austin. We discuss her upcoming new Bar Venture. Amanda highlighted her achievements in world-class competitions and emphasized the importance of maintaining consistent operations and exceptional service in running successful bars. You can follow Amanda on Instagram at Juice by Jonesy or check the show notes for all the links we discussed in the show.

We want to thank Amanda for taking the time out of her busy schedule to talk to us and enjoy the show. Okay, we're back with another episode of the industry podcast. I am Kip and this is Dan. Hey, that's me.

How's it going, man? Great. How are you doing? Well, doing well.

Just spend the weekend at a studio show, which is pretty cool. I saw a lot of stuff I can't afford. That's worth more than my home. Yeah, great.

It was pretty good. Pretty cool. Nice. And you, how's your weekend?

Pretty typical, lots of drinks to be had. And yeah, you know, drinks and dog walks. Perfect. Nice.

I've been in the fall. Yeah, it was good. No complaints. That was all of course taking place right here in lovely kitchen and water, Lou Ontario, where you can come visit us and check out my bar, Sugar Run, at Sugar Run Bar on Instagram to figure out everything that's going on down there.

We had live music this weekend. We have burlesque, we have live comedy occasionally. So lots of DJs, of course, lots of stuff going on all the time, including industry oyster nights. So keep tuned to at Sugar Run Bar.

Industry oyster nights, do you know? Yeah, what's a new one? Yeah, we got a chef coming in and checking right there. Well, what days?

It's one Wednesday a month, I think. It was a good to know. I should know. Yeah.

So I should remember to figure out what's going on there. And you can email me for Wine from Mallebor Winery or liquor from Allure Distillery at kipsonders.gmail.com k y p s a u n d e r s at gmail.com for all your wine and spirits needs. That's, you know, if you're in the business or if you just want something for your home and if you like what we're doing here on the show, the best way to help us out is to subscribe, follow, rate, review, all that good stuff. Just takes a minute of your time and it helps us tremendously.

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It's the email or you can DM us at the industry podcast on Instagram where you will find all the amazing artwork from the great Zakana at Zakana dot c o for all the graphic arts needs a big shout out to Zakas always. And I think that's all I've got to pride a lot about. But before we get to our guest today, let's talk about our good friends from Inbibli. Today's episode is a partnership with Inbibli, the visual cocktail app built by bartenders for bartenders.

Say, I guess once you're twist on Oloromo's gin Fizz recipe in Bibli is not a bad every recipe has a QR code built into it that they can scan and no app download required. They can see the full visual recipe card in the browser while you keep serving perfect for cocktail classes menu previews are sharing with other industry friends. Every recipe in the growing 500 plus collection is shareable, including your own creations if you made them public because you can keep your creations private if you want. Here are all the details and episode 216 of the industry podcast.

See why it was featured by Bon Appetit and hit number one on the app store when it launched. The free download gets you 500 plus recipes and all core features with subscription options for individuals and businesses to unlock advanced tools and connect entire teams. Visit www.inbibli.com for more or check the show notes for all the links. I'll tell you when to a couple of bars this weekend that could use the Inbibli app.

So you're about to check it out. Tell me after we're off the air. There's no shame check in the recipe. Okay, I think that's it for us here.

So let's get to our guests joining us from Austin, Texas at Amanda Jones. How are you Amanda? I'm good. How are you guys doing well?

Thanks very much for joining us. I appreciate it. Okay. Thanks for having me.

This is exciting. I've never done anything like this before. You've never done a podcast before really? No, never.

Well, at least you joined us up. Power one. Okay. Well, let's talk a little bit about how you got into the industry.

Again, you're in Texas. Did you grow up in Texas? No, I grew up in Florida. That was the perfect place for industry jobs.

I grew up in Northwest Florida in the Pensacola area. I originally went to college for to be a dentist. Really? Yeah.

And I started working in a restaurant as soon as I turned 18 while I was in college. And from that point on, I knew that was kind of what I wanted to do forever instead. I've been working in bars and restaurants and only bars and restaurants since I've been 18. I am 37 now.

So at the long time, I've worked in Northwest Florida, Tallahassee while I was in college. And then I moved my way down to Orlando, spent a couple of years with the mouse. I went up to Nashville. I was only there for a year.

I didn't love it a lot. And then I made my way to Austin, where I think I am probably going to stay forever. No, okay. Well, Tallahassee, that's Florida State.

Yeah. Okay. And so they have a dental school? Yes.

Oh, okay. Interesting. And so at what point were you like, maybe not so much the dentist and maybe more of the bartender? I was a few years in college.

And by that time, I had kind of stopped waiting tables and I started working behind a bar. And I think I just saw what easy money it is. I was friends with all of my coworkers. I just realized how incredible of a world it is.

And in Florida, I don't know if it's this way in a lot of places, probably not. In Florida, there are actually bachelor's degrees for hospitality and a bunch of different kinds of hospitality. So once I decided that I wanted to open my own place, I changed my nature. I got a bachelor's in hospitality and recreation.

And I've just kind of been coasting along, but in a good way, making moves, working my way to opening my own place, which is in the works this year, which is very exciting. Oh, wow. Yeah. So you're already moving down that path like you've got.

Yeah. Oh, so you're working on the opening right now? Wow. That's a lot of work.

I remember. I know. It's been a very, very stressful year. And the one thing that we found from doing so many episodes of the show with people over the world now is that specifically in the US, every state has their own red tape specific red tape regarding like what like the hoops you have to jump through to open your own place and get a liquor license, right?

Texas is, that was a big reason for me leaving Florida actually, is because getting a liquor license in Florida is incredibly hard and expensive. So I knew that if I wanted a chance at opening my own spot, I probably did need to leave Florida. Texas, it's much easier than Florida. I also have, I have tober on my side.

And he's just been incredibly helpful with everything for me. Like I don't know if I would be ready to do it if it weren't for him, but he has just helped me with everything. So I'm confident about it. I'm excited.

That's great. Yeah. It's, yeah. So how much can you tell us about the new project?

I don't know if you were able to disclose any of it or a little bit of it like with concept or name or anything like that? I don't know if we're talking too, too much about it yet. We will be, we're in Austin. We're on the east side close to where Nickel is where I've been for the past almost seven years.

It is, it's my concept. There's not too much to discuss right now, but we will, we will, it's going to be very high spirits, high hospitality. You know, I'm going for your for your katana kittens, for your super buenos. We have an incredible patio, which I'm really excited about.

I'm a Texas girl. I'm an outdoor girl. I don't know how much time you guys have spent in Austin, but a really good patio is essential. I've been to Texas, but I haven't gotten to get to go to Austin yet, but here it's amazing and like incredible for the barn restaurant scene.

It is. Our barn restaurant scene is amazing. There's so, so, so many options. It's insane how many options we have in like good spots too.

When people ask for lists when they're visiting found, you can just like give someone a list of my along of good spots and they won't have time to hit all of them. Oh yeah, that's amazing. And so, do you have something in mind for an ETA for opening? It never opens on time.

I understand, I understand that more than anyone. We are being incredibly optimistic and hoping that we are open by the end of 2026. That's what we are hoping and praying for. All right.

Well, normally we do this at the end, but this might be just because it's makes sense right here. Tell our listeners where they can follow along to find out when this place was going to open or when they would get hints. Would that be on your personal page? Oh, yeah.

That would be on my personal page. I think I do most of my bar stuff through Instagram. I don't really mess with Facebook too much. My handle is Juice by Jonesy, which is appropriate.

But as I'm able to, I will post all the updates as we get close to opening. Of course, I'll just overload everyone. That's when you started knowing people. I'll be sure to put a link to that in the show notes for everyone.

Check it out. Okay, so that's super exciting and congratulations. But let's back up a little bit and find out how you got to this point in your career. So you, in Tallahassee, when you got your first bartending gig there, was that more of a college bar?

Yeah. So have you ever heard of the mellow mushroom pizza chain? No. They used to be big all over the United States.

It since died a good bit. It's a pizza chain, and everything is like, it's like really hippie focused. Like everything has like fun little puns, like 420. And it's just like, it's just meant to be like a stoner replace.

And that was my, I worked there for four years. That was my first service industry job that I really fell in love with. And it was, we were right on the other side of the Florida State football stadium. Very, very collegey.

And they were letting me pour during Sunday, which you can do in Florida, 18. Yeah, I just loved it. And I finished school and I moved to Orlando. And that's where I kind of got into like the cocktail world.

And honestly, it was only because I just couldn't find a job that I liked that was like your typical downtown bar, which is what I was good at. I'm good at volume. And cocktail bar offered to hire me if I was willing to learn to do things the way they did. And I was obviously, and I picked picked cocktail that picked that world up.

And I worked there the whole time I lived in Orlando as a bar called the Matador, which is still open. They've been open for like 30 years. They weren't always a cocktail bar, but they have been for the past 15, maybe. And that's where I started doing like cocktail competitions and getting into like USB G and starting to meet people from all over the country.

My boyfriend at the time was like really into world class. He did it every year. So I was always like the world class girlfriend. One year I drove all of the Florida competitors, Glassware to Washington, D.C.

Oh, wow. I did like volunteering for world class for a long time. I don't know why I never did it. Yeah, I was just gonna say, yeah.

I probably should have. I just don't know if I had that much confidence in myself at the time. But I mean, I learned that I'm just always going to then and volunteering for them. Yeah, it's kind of invaluable even if it was volunteer work.

And even if you didn't enter the competition yourself, like just to see the whole process and see all these people who compete at that level, that's great learning experience. Sorry. Go ahead. Oh, I made I made contacts there that like two people that are my good friends to this day, you know, people that I keep in touch with to this day.

So when you're doing something like that, like obviously you've started working at this cocktail bar matador. So now you're getting sort of the knowledge of classic cocktails at what point you start branching out into making your own. It was probably only like two years in. I think it was for like my friend Sabrina has worked for for net forever and she would come to our bar all the time.

And she just one day talked to me into doing a for net competition. Even though I like I was horrified and I really I didn't want to. I didn't I didn't feel like I could go anywhere, you know, with the skill set that I had, but I ended up doing the competition. And I don't I don't think that I did very well the first year, but then like, I felt like I had learned a lot and I could come back the next year and do really well.

And I ended up winning the state after that, which was pretty cool. And then I just started doing a bunch of other competitions because I was like, well, if I can win this one, I can win other ones. And that did a lot for me in terms of my career and meeting people. And it's crazy what that does for people because like really if you if you win one competition, I think people think you're a lot better than you are.

But it's really hopeful. I mean, even if you don't want people see you and they know your name, which was really helpful, you know, when when I moved to different cities, when I moved to Nashville, people, even if they don't know you, they recognize your name because you're like, Oh, you did that competition with my friend or you did they know that you're at least of face in in that world. Yeah, they do open a lot of doors, these competitions, right? Like, even if you don't, if you're not winning them.

And they are like, I always ask people who have done these on the show, but like, they're clearly a lot of work as well. And it's like, not it's, there's nothing easy about doing those competitions and to think that all the work you put into it, and then maybe not win. But really what you're getting is invaluable for the context you're making. Oh, absolutely.

For sure. And you, it's also hard just to get a new gig in a new city, right? Oh, yeah, it helps a lot a lot. I mean, it got me, I don't know if it was competitions per se, but just through through meeting people through the bar world from far away, I met like Amanda Cardo, who was at Nickold at the time, Travis, I think he was working for aviation at the time and coming and bothering us at our bar all the time to try to get us to do stuff with aviation.

And then when I moved to Austin, I moved there with no job, no friends, like nothing. I just did the thing that everybody else does for their like, Austin is great. I'm going to move there and it'll be great. And I did.

And they totally moved there without anyone. I knew nothing. I had nothing. That's actually what I did in Nashville as well.

I had never even been there. And I went there and I was like, I have two days to find somewhere to live. If I find somewhere to live, I'm going to say. Oh, well, holy smokes.

And what if you don't mind me asking what was it that you didn't appeal to you about Nashville? Because everybody loves Nashville. So I think maybe I was working at the wrong bar. I worked at like a hotel rooftop bar.

And it was, it was our client's always really rough. I think with Nashville, everybody says Nashville and Austin are the same and they're not. I think our client's always like pretty mean to us in Nashville. It's just like, you know, it's a lot of like bachelor at parties, bachelor parties, a lot of musicians, a lot of people who think that they're going to be the next big upcoming musician or people who maybe they are big musicians.

But it was just like so mentally draining on me, people just being so mean all the time. Yeah, well, that's the thing. You can get that in almost any job you work in this industry. But if it's like, there are certain jobs where it's just like you're dealing with shitty people over and over again.

And it's like different kinds of shitty people, right? Like you get like, and it depends on the type of place you work at like, you know, rooftop hotel bar and Nashville, probably a lot of people with a lot of money, like I said, we're just talking down to you. And then you can also have like the college bar experience, which is just a bunch of drunk idiots all the time, which is all the tongue kind of shitty people. Yeah, it's or if you work at a dive bar, then you can deal with shitty alcoholic people as well.

Right? So it's like, yeah, it's funny how that works. But that's why I think that people in our industry tend to be a little bit more transient. Like sometimes it takes them out to find a place that you just are like, okay, this is all now.

Yeah, I wish I could tell that to like so many people, even people in Austin, you know, they work so many jobs and they get so discouraged because people are like, I hate this town, like I'm not making money at any of my jobs. I don't like my job, whatever the problem may be. And I'm always like, I know it's so much easier to say, but if you don't like it, leave goes somewhere else. You know, like it, Nashville wasn't for me.

I left, I came to Austin and it's been incredible. You know, if you're at a job you don't like, I definitely think you should leave, you know, you want to be happy when you're at work. If I'm not happy somewhere, I'm working, I always leave. I'll try it long enough, but if I'm not stoked to be there, then I should be somewhere else.

Do you go straight from Nashville to Austin or do you go back to Florida? No, I can start here. So wow, I also just walk with it. Yeah, yeah.

It's pretty balls of names. I hit up my friend, Amanda Cardo, who was at Nickel at the time, she was with the bartender at the time, and they didn't have any space they had just opened to so they weren't like crazy busy yet. And they had an opening for like a weekend bar back. And they were like, I feel bad for even offering this to you.

But if you want to do like weekend bar backing here, you can, we have the position open. And I was like, yes, absolutely for sure. Like I will, I will take that and this is not a new bar that you don't know anything about. You just figured like, well, you just do the people working there.

I know a couple people working there. Like I said, I knew Travis a little bit through like his brand work back in the day when he was still doing that. And it was a job. So I took it, bar backing and things just fell into place where people left and then I got to move up to bartending and shortly after that, I moved up and became the GM and I've been the GM for five years now.

And now I'm moving on to open my own space with Travis. So it has been a very, very, very nice uphill for me. So yeah, I did a little research about your bar. It's for people don't know, it's called Nickel City.

It's been there for how long now? We just had our eighth birthday a couple months ago. And it was named one of North America's 50 best, correct? We made 70 since they did eight since then.

Okay, all right. Okay, well, good enough. This is North America, which is amazing. And so I was checking it out.

Like the seems to be obviously heavy focus on whiskey. Oh, yeah. Our whole back bar is whiskey. And then like anything that's not whiskey is just shoved down below in this tiny little section.

Yeah, it's awesome. Yeah. And so tell us a little bit about the vibe of the bar. Obviously you're going to work there.

So like, oh, yeah, it's incredible. We're on the east side of Austin, which is it is, you know, it's the cool trendy part of Austin right now. It's a tiny little old building and it feels old. Like even our back bar has been in that building since 1934.

And that's when it moved out of another building and was put into that one. That building's been some sort of a bar since before prohibition. They just moved in through some pain up and brought in an incredible back bar. Lots of great whiskey.

The bar itself were open all day, every day, noon to two, every day, all holidays were open. We've got a food truck that has just like the best bar food you can hope for. We have the best wings in Austin because Nickel City is a Buffalo bar. A lot of people don't know that.

Yeah, wings, burgers, like anything fried you can think of that you want when you're drunk, we have. Perfect. And then we do a lot of fun, interesting things. We do like Sip and Santa every Christmas time, which is like the Tiki Miracle.

We dress up as Mo's Tavern from the Simpsons every October for Halloween costume. And that, this is our sixth year doing that. And then the very first year that we did it, it blew up on Reddit. It went like Reddit viral.

And that was the year before I was there, but it was like really shitty. It was seriously like one drink that they put like grape soda in and then lit it on fire and called it a flaming mo and they put the mo sign out front. Yeah, and it went viral. And we've just kept doing it every year.

But now at this point, it's huge. We have a line all the time we're at capacity most of the time. All of our decorations are over the top. We all come to work in like full costume every day, wigs, clothes, makeup, like the menus are completely overdone.

It's insane. We just wait for a season to sift every year, but it hasn't come. We've had we've had Bill Oakley, who's one of the like good writers from the Simpsons. He's come and like guest appearances three years in a row.

Oh, wow. He's probably early days at the season. Yeah, yeah. Yeah, like the classic episode.

That's from Conan O'Brien, he's the executive producer and stuff. Yeah. Right. So we are we are very in that right now, which is it takes over my life.

I've been born like all day every day. I'm so happy today to just not have a wig and makeup on. Obviously you spent most of your career behind the bar. How did you find the shift to becoming the GM?

You know, I honestly, I didn't really want to. I know I think most of us know like once you make that jump from bartender to GM, your life is over. Yeah. But I know I knew that my end goal was to open my own place.

And if I was going to learn everything I needed to learn to open my own bar, that is the place to do it. You know, it's such a successful business model. It's so copied. It's just run incredibly well.

I didn't want to, but I said yes, just for the learning. And I mean, God, it's been so worth it. It is it's hard. I lose a lot of sleep.

I work really hard, but man, I feel so confident that like after running that place through everything that I've run it through and everything we do, like I'm so confident that when I do open my place, it's going to be as easy as it can be. I know if there's going to be a lot of hard times and I know there's going to be a lot of tears, but I'm just so well equipped compared to a lot of other people who are in my position. What's the capacity like at that location? Our capacity is 86, which is a great number, a great capacity number.

Yes. Perfect. You mentioned the food truck earlier too. So is that something that it's like a third party runs that or do you staff it as well?

We staff it as well. It is ours. It runs under a different name, which is the Ray Cafe and it is a food truck out on our patio. However, it's it's all the same business.

It's still it's all a Nickel City. Gotcha. Okay. So that's a number of shows about food in Austin.

I always see all these food truck parks. So I was curious to ask about that. Say how that works. When you're talking about how well it's run, what are some of the specific things that you think the Nickel City does with regards to organization and running a tight ship that that you're going to carry forward and do?

Do you think that maybe they do better than other people? Oh, I don't know if it's necessarily always the best for every place. I think that it's it's good that a lot of people don't know this Nickel City as a dry bar. You you will never come to Nickel City and have a drunk bartender serve you.

But I I think honestly it's great. I love getting off work and being sober. I don't know. I think that since people aren't getting super loose while they're working, they're not forgetting doing stuff in they're they're being friendly with people, you know, because they're not just drunk and fucking off or in a bad mood.

You know, I think that's a lot of it. I think we're really good at programming and that's so essential everywhere. It's in Austin. It's super, super essential.

Like we always have something going on. We have specials for every day of the week. We have holiday pop-ups for different holidays. We have our charity bar that people are always coming to us to do charity shifts.

Man, we've just got we've got everything so organized and so down. You know, we have three locations now and we do everything at every location exactly the same. Like our menu flips are exactly the same, same items, same flip days, same time, same everything. Everything's very structured, which you would never guess when you walk into this bar because you do walk in and you're like, oh, this is a shitty bar.

But it's not. There's like so much work and planning that go into everything. So are you the manager of like all three locations or just one location? Yeah, okay.

Oh, the other locations are in different cities. Mm-hmm. We have Fort Worth and a Houston as well. However, Austin is like where the OG, we are also like the smallest but the craziest.

Yeah, nice. When people think Nickel City, I think generally they are always thinking of like the Austin one. Although the other ones are incredible and they look exactly like the Austin location, they're just bigger. And how would you like describe the overall cocktail scene in Austin right now?

I think people have started for the most part like backing up off of the really, really nice cocktail spots. I think that's died a good bit in Austin. I mean, we have our like incredible, incredible cocktail spots like Roseville room here, North Air, Small Victory. Like those are cocktail cocktail bars and they are just killing it and incredible and everybody that works at those spots are better than I am for sure.

But I think now in Austin, people are looking for a more chill vibe, which is why people love Nickel City. People want to get a really good solid cocktail, but they also want to be able to like go out on the patio, smoke a cigarette, go up to the bar and order, you know, for drinks for them and their friends and carry them all in their arms back to their table. Food is essential in Austin now. Like bars that don't have food aren't busy.

Unfortunately, like you got to have you got to have something Austin food trucks are like major, major. It's like everyone has a food truck, not a kitchen. So like you've you got to have something I don't know if you like. I think that's becoming the play.

I think that that's become more of a global trend since COVID as well. It's like because people like they don't go out the same way that they used to, right? So it's like you need to be giving them sort of everything they're looking for. You can't just be like the place for drinks or just the place for food.

You kind of got to combine all the elements now. Oh yeah, for sure. And then like you said, what you guys are doing is you also have to now entertain them with something different every night. Give them a reason to come out.

It used to be you could just open a cool spot and people would come, but people are more careful with their money and they don't go out the way they used to. Yeah. So I think that's interesting we talked about too because the other thing that I think I'm starting to notice as well is like we've been talking about this on the show for years. So it's almost like we've like sort of predicted this trend that like people are sort of moving away from like the high end cocktail bar.

Not that people still don't like them, but like it became the thing like such a thing like for over the last few like decade or whatever. And now it's kind of reverting now more to a place where we're kind of just like let's go to a bar and have fun. And if they can just make cocktails decently great, we'll drink some cocktails, but people are also happy to get like a beer. Oh yeah.

I pour so much course. I have I've lost a lot of my cocktail skill. Yeah. And I'm totally fine with that.

You know, I pour we're one of where the top we used to be top one. We are number two course banquet independent accounts in the world right now. Oh wow. Yeah.

So I basically just pour. Yeah. Yeah. We we go through, I mean, at least like a day, but it's usually multiple kids today.

So we just pour course and give people whiskey for the most part. But everybody that works there is also, you know, really fast, really good at cocktails. The whiskey less is super impressive because I did check it out and I love whiskey. So who's sort of the driving force behind the love for whiskey?

I mean, it started with Travis. He was the person that said he wanted to get the incredible whiskey selection in there. I think it's just it's just grown and turned into this crazy monster over time. I don't know if it was intentional or not.

Now our bar manager, Joey, is in charge of he's like a big whiskey guy. He's in charge of like finding the new stuff that people want getting stuff in. We have just an incredible guy that gets us all of our like allocations and our our defined stuff. Really right now we've been focusing on our like our barrel picks.

We've been trying to grow that really fast and really big. I think right now we have at least 15 barrel picks and we're working on getting more that's cool. And like if whiskey heads are really into that shit. So you know what I mean?

Like if you can offer them that. Yeah. And like so for when you have that many whiskey on your menu, like is it do you guys have a rigorous training program for your staff so they can explain it to people? What do you know?

You know we don't. Okay. Yeah, you'd think that we do but we don't everybody kind of goes out on their own and does their own research and you know we try things when we get them. Especially the single barrels where we're big on making sure everybody tries all the single barrels knows everything about them.

We we have like our stronger whiskey people on the staff and are not so strong whiskey people. I think it balances out really well usually to where if a whiskey person does come in and they like really want to talk with somebody that's working. There's always somebody there. Right.

That knows and is happy to talk about it. You know, so you can always be like Joey go talk to this guy about whiskey and he's like I got it. Yeah. Yeah.

That's key. And the other thing too is like honestly it's my experience that like as much as you try and train like staff working especially the younger staff now it's like they don't care as much. And it's like as long as you can they can find one that they like they're just going to push that one anyway. So as long as everyone's got one that they can recommend to somebody right.

Yeah. I'm also like I'm really big on if I don't know something I will never try to bullshit it on anything. Like whiskey cocktails. If anybody asks me anything if I don't know I will tell them I'll be like honestly I have no idea.

Like we can we can google it together if you want or I can go grab somebody else but we can we can figure it out but I don't know the answer which I honestly think is the best thing to do especially when it's someone that's like really under whiskey and I don't know I think it just makes them feel better when I'm like let me hand you off to somebody else. Well I'm always told any of my staff at any of the places I've owned the exact same thing like 100% that's the way to go because if I guarantee you like probably 90% of the time you can fucking bullshit and fake it till you make it with people and you probably know more than they do so you can probably get by but you're going to hit that 10% where they know more than you do and you look like an idiot and you make your bar look like shit like yes yeah it's the same with like any kind of spirit cocktails wine all of those just don't try and fake it like yes you don't know just be like I don't know but I will ask the guy who does or the woman who does you know what I mean like well this has all been super exciting it's been great to talk to you and we're excited to hear about the new project opening up. Thank you. Yeah let us know keep us in the loop we can do some promo from Canada but yeah you must be over working out trying to get a place open and then also run a spot at the same time it's not easy it's not even easy to do it like most most of us have done is like still bartending or serving while you're trying to get it open but trying to run the business as well so I'm sure you're excited so we really appreciate you giving us the time today that was I'm sure you didn't even have time for this so thanks very much and one more time so that everyone know where they can find you on Instagram I want to just go on oh yeah it's a juice by jonesy okay perfect I'll put a link to that in the show notes and then I'm sure at some point when you do have a social media accounts for the new place they'll be launched there so people can follow and then when they come to awesome as many many people like to do they can check your new spot congratulations Amanda and thanks so much for giving us your time today we really appreciate it oh thank you guys so much thank you thanks very much