How to handle "Regulars" for 30 years & Why hospitality is more than just serving.

This week on Bartender Bangaz, we’re sitting down with a true Long Island staple. Frank Montana of the legendary Montana Brothers joins us to pull back the curtain on three decades in the restaurant business. From the early days in Freeport to becoming a household name, Frank shares the grit, the laughs, and the lessons learned from a lifetime behind the counter and the bar. We dive deep into what it actually takes to survive thirty years in a changing industry, the art of handling "regulars," and why some old-school standards should never go out of style. In this episode, we discuss: The Montana Legacy: The origin story of Montana Brothers and the transition from Freeport to a Long Island institution. The "Anti-Espresso Martini" Rant: Frank gives his unfiltered take on modern cocktail trends and keeping things classic. The Evolution of the Regular: How the relationship between staff and customers has shifted over 30 years and how to manage expectations. Industry Hard Truths: Why everyone should start as a dishwasher and the reality of working through family feuds and high-pressure shifts. The Famous Rice Balls: A look at the staples that keep people coming back for decades. Whether you're a regular at Montana Brothers or a service industry pro looking for veteran perspective, Frank delivers the truth straight—no chaser.Ask