Bartender Bangaz

Every drink has a story, and this week we’re pouring out the truth with a true industry legend! Host Mark is on location in Amityville, NY, at Brazico Brazilian Mexican Kitchen & Bar to chat with Teresa, a top-tier bartender who has seen it all.Teresa takes us through her incredible career—from writing corporate training manuals for Bennigan’s in the '80s and '90s to working at iconic spots like the Bulldog, Babylon Carriage House, and Club Montage in San Diego.In this episode, we dive into:Industry Evolution: How the game shifted from "speed bartending" and "Guido era" culture to today’s craft cocktail experiences.Rookie Lessons: The "life lesson" mistake of walking home with $500 in your pocket and not saving a dime.Wild Stories: Why you should never make your bartender an "accessory" to your secrets.The Brazico Experience: What makes the fusion of Brazilian and Mexican culture and fresh cocktails at this spot so unique.Weirdest Orders: A Cabernet, Triple Sec, and Red Bull concoction that actually exists.Whether you’re a rookie or a vet, Teresa’s advice on the "bartender’s handshake" and utilizing your regulars for life advice is pure gold.

This week on Bartender Bangers, we sit down with Tommy from Borrelli’s Tap Room in Long Beach to discuss his "wild ride" through the Long Island hospitality scene. From dressing up as Abraham Lincoln for "Drinking with Lincoln" penny beer nights to managing high-volume spots across Nassau and Suffolk County, Tommy has seen it all. In this episode, we dive into: The Legend of Hofstra Bars: Stories from the legendary, "balls to the wall" days of Dizzy’s and McCabe’s. Pro Tips for Rookies: Why appearance matters, the "no hats behind the bar" rule, and the importance of keeping a clean station. Hospitality Hacks: Why Tommy prefers working with a strong kitchen and his take on why "Cash is still King". Long Beach Secrets: A look at why local customers are "intense" and what it’s really like to run a hopping spot in town. Signature Drinks: The scoop on Borrelli’s seasonal favorites, like the hot honey mango margarita.

Pull up a seat at George Martin Strip Steak in Great River, NY, as we dive deep into the world of upscale hospitality. This week, Mark "The Shark" sits down with Damien, a seasoned pro who has worked everywhere from the Hamptons to Manhattan before finding his home at this intimate Long Island landmark. In this episode, we discuss: The Transition: Moving from "slinging drinks" to truly "tending bar." Behind the Menu: The secrets to their famous Smoked Vanilla Old Fashioned and why they dry-age steaks on-site. Bartender Etiquette: The drinks that earn immediate respect and the ones that tell a bartender you’re going to be a "difficult" customer. Wild Stories: From finding $400 on the floor to the "Twister" incident in the men's room. Whether you're a regular or just love a good industry story, Damien breaks down what it really takes to provide top-tier service in a high-stakes environment.

Bartender Bangaz heads to Small Craft Brewing in Amityville, NY, for a special episode featuring two sisters who dominate the local service scene. Join host Mark the Shark as he sits down with Ashley (the beer tender) and Chelsea (the coffee tender) to talk shop, sibling dynamics, and why their Tuesday night trivia is the best on Long Island. From the secret behind the legendary 10% ABV Tsunami IPA to the unspoken rules of working with family, this episode pours out the truth "straight, no chaser". The sisters share wild industry stories—including the saga of the "BP Bandit," a repeat offender who learned the hard way that disrespecting the bar staff comes with a "piss fine" added to your tab. Whether you're a regular or a newcomer, you'll see why Small Craft Brewing is a "tiny but mighty" hidden gem where the locals are loyal, the beer is phenomenal, and the energy is off the charts. In This Episode: The Sibling Dynamic: What it's really like being neighbors and coworkers. Industry Therapy: Why coffee shops and breweries are the front lines of unpaid therapy. The "PP Bandit" Chronicles: A cautionary tale about bathroom etiquette and public call-outs. The Flat White Mystery: Why only one person in ten years actually knew how to order this drink correctly. Trivia Tuesday Rules: No cheating, no phone use, and the most important rule of all: don't piss on the toilet seat. Pretentious Orders: The sisters reveal which drink orders instantly tell them what kind of customer you’re going to be.

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

In Episode 17 of Bartender Bangaz, your host Mark the Shark heads to Bay Shore, New York, to hang out at Goldie’s Gems. We’re sitting down with two hometown legends and "OG" bartenders, Johnny and Michelle, who have been there since day one. From the transition from barista to bartender to the "horrifying" mistakes made during a rookie shift, Johnny and Michelle pull back the curtain on the service industry. Learn why you should always be nice to your barista (unless you want decaf!), how a mix-up with pickle juice ruined a batch of green tea shots, and why waving your money at a busy bartender is the fastest way to get ignored. In this episode, we discuss: Barista vs. Bartender: Why coffee customers are actually meaner than bar regulars. The "Dry Martini" Scam: Why Johnny thought it was the hardest drink to make (and the simple reality). Bar Etiquette 101: Why "I'll hook you up at the end" usually means a bad tip. Wild Stories: From the guy who confessed his drug use to deal with his marriage to the "asshole" who ditched his date. The Post-Covid Bar Scene: How microdosing and "Heineken Zero" are changing the way people go out.

Welcome to Episode 16 of Bartender Bangaz! 🍹 This week, we’re heading back to Long Beach, NY, to sit down with the powerhouse owner of The Merrow, Amanda—better known to everyone as Pookie. From her early days starting out at Montego Bay to training under industry OGs in the West Village and Brooklyn, Pookie has seen every side of the hospitality world. She opens up about the "push" she needed to leave her work family and open her own spot in her hometown, and why she is uncompromising when it comes to quality—from fresh-pressed organic lime juice to the perfect 20oz Guinness pour. In this episode, we discuss: The Vision Behind The Merrow: Why Pookie focused on high-end cocktails and fresh ingredients in a town known for light beer. Hospitality Horror Stories: The night the basement flooded and she ended up across the street eating mushroom chocolate just to survive the shift. Industry Truths: Why you should NEVER tell a bartender to "smile more" and the importance of calling out non-tippers. Irish Roots: The meaning behind the name "The Merrow" and how Pookie’s husband "donated" the name from his own bar plans. Long Beach’s Secret Holiday: Why "Irish Day" in October is the biggest event of the year at the bar. Whether you’re a hospitality veteran or just love a great cocktail, Pookie’s "zero gel" energy and raw honesty make this an episode you can't miss. Follow Bartender Bangaz: Instagram | TikTok | Spotify | YouTube Visit The Merrow: Long Beach, New York 🌊

In this episode of Bartender Bangaz, host Mark "The Shark" sits down with Ruby and Tim, the powerhouse duo behind Mulcahy’s Pub and Concert Hall in Wantagh, NY. From their chance meeting in Long Beach to running one of the most legendary bars on the Island, they’re pouring out the truth straight—no chaser. In this episode, we dive into: The Wild Start: How a friend ripping up Ruby’s resume actually landed her the job. Industry Red Flags: Why ordering a vodka cranberry might be a major warning sign for bartenders. Behind the Scenes Chaos: The reality of managing massive tailgates and the time a bar back had to save a famous musician’s life. The "Unspoken Rule": Why saying "I’m a bartender too" is the #1 pet peeve of the industry. Whether you're a career bartender or just love a good story from behind the wood, Ruby and Tim give an unfiltered look at what it’s really like to grow up and lead in the world of hospitality.

Welcome back to Bartender Bangers! This week, Mark heads to Sunnyside, Queens, to sit down with the "Bombshell of Sunnyside," Nichelle, at the iconic Maggie Mae’s bar. With over 20 years of experience in the industry, Nichelle shares her journey from starting as an underage cocktail server to working in some of New York’s most famous gentlemen's clubs and rooftops. We dive deep into what it’s really like behind the bar, the transition from nursing school to nightlife, and why Maggie Mae’s is home to one of the top 20 pints of Guinness in New York City. In this episode, we discuss: Industry Origins: How a lie about her age led to a 20-year career. The Maggie Mae’s Vibe: Why this Sunnyside staple is the perfect neighborhood lounge—and why they don't mind if you bring your own pizza. Bartending Advice: Why you should always get a credit card for an open tab and how to "fake it til you make it". Customer Pet Peeves: From "it's my birthday" freebie requests to people who won't look at the beer list. The Perfect Pour: The mission behind serving a top-tier Guinness.

In this episode of Bartender Bangaz, we’re pulling up a stool at Phil's Only in Syosset to sit down with the one and only Anthony. Known to millions as the "Pizza Ambassador," Anthony’s journey is anything but ordinary. He takes us from his humble beginnings as a "baby dishwasher" to becoming a viral sensation on social media by doing something most restaurants would never dare: reenacting his wildest customer horror stories. Anthony opens up about his "raw and authentic" approach to social media, explaining why he stopped showing his food and started showing his personality—a move that brought in millions of views and a whole new generation of customers. We dive into the "Angry Grandma" pizza, the importance of "staying hungry" in business, and how his viral success is fueling Long Island Pizza Strong, a massive community effort that has raised hundreds of thousands of dollars for families in need.

In this episode of Bartender Bangers, host Mark "The Shark" takes a trip to the Sayville Athletic Club in New York to sit down with his longtime friend and seasoned bartender, Bella. With over a decade of experience in the industry, Bella shares her journey from her early days busing on Fire Island at age 15 to her "retirement spot" at the "SAC". Episode Highlights: Behind the Bar Wisdom: Bella discusses the "fake it til you make it" nature of the industry and offers advice for newcomers, emphasizing the importance of having a plan and finding a mentor. The "Living Room" Vibe: A look at what makes the Sayville Athletic Club unique, from its fresh-cut fries and hand-shaved ribeye to its reputation as an extension of the community's living room. Drink Orders & Pet Peeves: Bella reveals her favorite drink to make (a "mean" margarita), the weirdest order she's received (the "Irish Trash Can"), and why making old fashioneds can be a logistical nightmare. Wild Stories: From a drunk patron attempting a "getaway" in an electric wheelchair to a creepy encounter with a banned regular, Bella dives into the high-energy and sometimes bizarre reality of life behind the pine. Shift Drinks: The duo "clinks glasses" with a classic shift drink—the car bomb—while discussing the authentic, sometimes chaotic energy of the local surf and sports community that calls the SAC home. Join us for an episode filled with laughter, "straight, no chaser" truth, and the real stories that live behind the bar.

In this week's episode of Bartender Bangers, Mark the Shark leaves New York behind to cross the river into Hoboken, New Jersey! We are taking over The River Street Garage, the very first Jersey bar featured on the podcast, to sit down with two of the best in the business: V and Kylie. In this episode, we dive into: The Hoboken Vibe: Why this bar is the ultimate "high energy" destination with live bands, DJs, pool tables, and even indoor cornhole. Bartender Origins: From learning the ropes at a bowling alley bar to 18 years of experience starting at a small-town "Country Griddle," V and Kylie share how they ended up in the heart of Hoboken. Bar Secrets & Hot Takes: Why ordering an Espresso Martini after 10 PM will get you a "crazy look." The truth about tipping on a "free" water and why it matters. Why ready-to-drink "cocktails in a can" are a major hot take. The Commute is Real: Hear about the staff who travel over an hour just to be part of the River Street Garage family. Whether you're a local looking for your next Friday night spot or a fellow bartender who knows the struggle of "bottling up emotions" behind a smile, this episode is straight truth—no chaser. Visit The River Street Garage: 📍 80 River St, Hoboken, NJ 07030 Follow them on Instagram for more reels and high-vibe energy! Follow Bartender Bangers: Instagram: @BartenderBangaz

Faking It 'Til You Make It: Madison’s Wildest Bartender Stories! 🍹✨ "Every drink has a story, and every shift has a moment that sticks with you." This week on Bartender Bangers, we’re coming to you live from The Leaky Lifeboat in Seaford, NY! Mark "The Shark" sits down with Madison, a powerhouse in the Long Island bar scene who has seen everything from high-fashion runways to the high-volume chaos of Montauk summers. Madison opens up about her unconventional start—from working for fashion legends like Betsey Johnson and Tommy Hilfiger to literally lying on her resume to land her first serving gig. Since then, she’s navigated the "mixology" boom in Babylon, survived the "lifestyle" shifts of Montauk, and landed right here at the Lifeboat. What’s inside this episode: The "Fake It" Strategy: How Madison pivoted from fashion to the bar and learned the ropes on the fly. Montauk Madness: Why the staff at Memory Motel kept water guns behind the bar to handle "annoying" tourists and couples making out at the rail. Bartender Red Flags: Why she secretly judges your Long Island Iced Tea and why "White Russians" are a nightmare during a rush. The Rookie Mistake: The scary moment she realized she had over-served a customer on "Ketel Rocks" and how it changed her perspective on the job. Industry Wisdom: Madison’s #1 rule for new bartenders: "Don't s*** where you eat." The Shift Drink: Finishing strong with a smooth shot of Jameson. Drop a comment below: What’s the most annoying drink you’ve ever ordered (or made)? 🍸👇 Support the Show: ✅ Subscribe for more "no chaser" stories from behind the bar! #BartenderBangers #TheLeakyLifeboat #LongIsland #BartenderLife #ServiceIndustry Stories #Montauk #SeafordNY #BartendingAdvice #Jameson #BetseyJohnson

In this episode of Bartender Bangaz, we’re out in Long Beach, New York, sitting down with a local legend: Gavin from Minnesota’s. If you’ve grabbed a drink in Long Beach over the last decade, there’s a good chance Gavin was the one pouring it. In this episode, we dive into: The 14-Year-Old Barback: How Gavin got his start with a blue cardboard working paper and a $90 tip-out on his first day. The "Retired" Bartender: Why Gavin tried to leave the industry at 23, only to be pulled back in by a wild, 10-hour Christmas party. Bartending Superpowers: The "unspoken rule" of drinking on shift and how bartenders manage to stay standing after a round of Jager bombs. The 21st Birthday Disaster: Gavin recounts the infamous "Irish Day" where he funneled a full bottle of Jameson and a half-bottle of Fireball before noon. Long Beach Culture: Why this "private island" is the tightest-knit community on Long Island and how "Irish Day" in October became the biggest party of the year. Whether you're a fellow bartender or just someone who loves a good "last call" truth, you don't want to miss these stories from the West End.

What is it actually like to work at Gossip Gentleman's Club and Lounge on Long Island? Join Bartender Bangaz as we interview Jezabel, a veteran of the game who knows exactly what it takes to thrive in the nightlife industry. Jezabel breaks down what it’s really like working in one of LI's premier nightlife spots—from managing high-energy crowds to the art of the hustle and the importance of building a loyal clientele. Whether you're in the industry or just love a look behind the curtain, this conversation is packed with gems. Follow us on Socials: Instagram: @BartenderBangaz TikTok: @BartenderBangaz

Welcome back to Bartender Bangaz, the podcast where we shake it up, pour it out, and drink it back. This week, we are thrilled to welcome our first female guest, Meg Kent. As the reigning Miss Island of Fire and a 13-year veteran of the Long Island bar scene, Meg has seen it all.In "Sashes and Shot Glasses," Meg shares her evolution in the industry, starting from a "sink or swim" first night at age 16 to becoming a beloved fixture at Ocean Beach’s "Houses" and Grafton Street Irish Pub.Pour yourself a drink and join us for an hour of raw, hilarious, and authentic stories from one of Long Island’s finest.

This week on Bartender Bangaz, we’re pouring out the truth with Mitch, the owner and chef behind Spycoast Patchogue. Mitch brings a unique perspective to the show as someone who has seen the industry from every angle—starting as a bar back in Montauk to eventually owning and kitchen-managing his own high-energy restaurant.We get into the "chaos and clinking glasses" of the Long Island nightlife scene. Mitch breaks down the creation of Spycoast’s signature "Chicken Pizza" and the "Pink Panther" gin cocktail, plus he shares his unfiltered thoughts on the drinks he’d love to ban from his bar (looking at you, Green Tea shots!).Tune in for the craziness, the chaos, and the real stories that live behind the bar.

"Behind the laughter and the chaos... that’s where the real stories live."This week on Bartender Bangaz, we’re joined by Big Rich from the Brightwaters Inn. A true "Renaissance Man," Rich balances life as a teacher, firefighter, and coach with a legendary reputation in the service industry.Rich takes us back to the high-octane days of NYC's "East Coast Saloons," where he spent ten years performing skits on top of bars and leading sing-alongs in a suit. From the "Miracle Saber" blizzard of '96 to the "Hazmat" bathroom story that defined what it means to be a good owner, this episode is a masterclass in industry resilience and hospitality.Whether you’re a regular at BWI or a former city commuter who remembers "The Mayor" from Second Avenue, this episode is poured straight, no chaser.

Pull up a stool for Episode 4 of Bartender Bangaz! This week, we’re on location at the iconic Napper Tandy's in Bay Shore to chat with the man, the myth, the legend: Little Baby Jesus (AKA LBJ).LBJ takes us behind the bar to discuss the energy of the Bay Shore nightlife, the secrets to longevity in the service industry, and the stories that made him a local legend. If you've ever had a drink at Napper's, you know this is a conversation you can't miss.

Mark the Shark welcomes his old friend from Fire Island Charlie, a true veteran of the New York City bar scene, for a deep dive into 16 years of pouring drinks and collecting unbelievable stories. Charile reflects on faking his way into his first job at "The Irish Exit," growing up above his later workplace, The Folly, and why he'll always be a "dive bar guy." Listen in as he shares his most important life lesson learned behind the stick, recounts a truly shocking customer confession, and breaks down the proper way to mix a cocktail—and the wrong way (e.g., the forbidden "espresso martini margarita").

Get ready for some serious bar talk! On this episode of Bartender Bangaz, host Mark the Shark talks shop with Dan from Mary Carroll's—who was crowned the 2023 Greater Long Island Bartender of the Year! Dan has been a staple at Mary Carroll's in Babylon for nine years, starting as a bar back and working his way up to running the stick. We dive deep into the hilarious and horrifying realities of life behind the bar. In this episode, Dan spills the tea on: The Rookie Mistake: The embarrassing drink order that cost him a customer and a tip (and why he'll never confuse a Negroni with a "red" drink again). The Hate List: The one drink that Dan absolutely despises making (it's not what you think!) and the one he loves to make: The fan-favorite Blackberry Bourbon Smash. The Industry Shift: How the rise of canned cocktails like High Noon and Sun Cruiser is changing the game for bartenders. The Lifesaver: Dan’s signature cocktail to save the indecisive customer (a mix of Peach Vodka, Ginger Beer, and more). Guinness is Good For You: His go-to, after-shift beverage to wind down from the chaos. The Comeback Kid: The story behind winning Bartender of the Year and the friend who nominated him as a joke! Don't miss the unfiltered stories from one of Long Island's best! #BartenderBangaz #HotTuna #BarTalk #LongIslandBars #MaryCarrollsBabylon #BartendingLife #BartenderTips #CocktailRecipes #Podcast

Welcome to the very first episode of Bartender Bangaz, where we pour out the truth, straight no chaser! Host Mark the Shark AKA Shmark is joined by legendary bartender and entrepreneur John Dell'Orto (Dell) for a deep dive into the wild world behind the stick.Dell, who went from accidentally bussing tables to co-owning a popular cocktail bar, shares his philosophy on handling the job's toughest challenges. Get the full breakdown on dealing with nasty, rude customers: why Mark loves a "shitty customer" (it's a challenge!), the art of "killing them with kindness," and the crucial moment you realize a patron is a "negative variable" that needs to bounce to protect the positive energy of your bar.