Ryan Foley | Driving the BARTENDER Magazine Legacy Forward

Ryan Foley, publisher of BARTENDER® Magazine, joins Bar Talking Talking Bar for a deeply personal episode about legacy, hospitality, and the duty of carrying a family brand forward. Hear Ryan reflect on childhood memories as the son of Ray Foley (creator of the magazine and author of Bartending for Dummies) and Jaclyn Wilson Foley (publisher, editor, and co-founder). From early NYC cocktail culture to modern industry challenges, Ryan shares why preserving the magazine’s voice matters to bartenders, bar owners, and hospitality pros worldwide.

BARTENDER® Magazine, founded in 1979 by Ray and Jaclyn Foley, is one of the hospitality industry’s longest-standing trade publications. Based in the New York area, it has chronicled cocktail trends, bartender careers, competitions, and bar culture for decades—serving as an essential resource and voice for professionals. Its historical coverage and continued spotlight on bartenders have made it a cornerstone for education, networking, and preserving the craft’s heritage.


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Transcript

SPEAKER_01 0:05

Hi, I'm a turn and it and I'm Nuri Robit. And this is Bar Talking Talking Bar. You're added to the heartbeat of New York City's bar and hospitality team.

SPEAKER_02 0:15

Hosted on the Civil Nervous Leaf. We sit down with bartenders, brand and ambassadors, hospitality pros and cocktail lovers.

SPEAKER_01 0:23

Whether it's the art of bartending, the hustle behind hospitality, or the wildest bartels, expect raw conversations and listen to the people or your favorite cocktails and keep the nyline alive. If you love bars, it's great. And the stories that bring them to life, follow us, share, and subscribe to keep the conversations flowing.

SPEAKER_02 0:48

New Episodes Weekly. I'm Mega Hernandez. And I'm Nuden Robles. Uh thank you all. We want to start by acknowledging all of our listeners. Thank you for following us.

SPEAKER_01 1:08

The viewers as well.

SPEAKER_02 1:10

The comments.

SPEAKER_01 1:11

The sharing. The subscribing. And the supporting dinner out. So we are here because obviously, you know, we are trying to make more uh content and showing like the very people that uh behind the industry, behind the scenes, in front of the scenes. But today we have a very VIP person, but very honored to have them. Um Ryan. Holy Roy. Thank you so much for being here. Um very uh you know, honored. I'm very like, oh, it's here, you know, like not for me.

SPEAKER_00 1:51

But I appreciate it.

SPEAKER_01 1:52

Yeah, so we have in the house, Bartender Magazine, this we uh this um um you know months they have seed library, and we were talking about it. We are also very proud of the guys on the cover. We're friends personally, and uh like I was saying, I feel like a groupie because I feel like my friends are in the cover of magazine. I know them.

SPEAKER_00 2:15

I know these guys. Yes, well, they're the best. I'm really honored to have them. It means a lot.

SPEAKER_02 2:20

Why don't you tell us a little bit about the cover magazine? And then we're gonna probably start by asking some of the uh industry questions. Yeah. Whatever.

SPEAKER_00 2:29

Yes, all of all of my secrets that are not so secret. Um Yeah, we we uh this is our spring issue of Bartender magazine that has the amazing team from Seed Library on there. There they are, and their beautiful faces. Um shot by Andrea, uh a dear friend. Yes, and uh one of my favorite spots, Sip and Guzzle. So um yeah, it's been a lot of fun. We're only this is the first kind of time I have like print magazines with me. Oh, yeah. So it's really great. I still owe them copies. So this is this is a couple here. Yeah, exactly. All of you I'm gonna bring that I'm gonna bring you some, don't you worry. Um but yeah, no, it we just hit the um our website a couple weeks ago and then just got print copies, you know, last week. So it's really exciting to have them. Yeah.

SPEAKER_01 3:18

Well, so we have here a uh kind of saying like we know that you're very a lot of people know you, but some our audience probably doesn't know you. Uh if you want to introduce yourself to them, please.

SPEAKER_00 3:30

Yes, absolutely. I am Ryan Foley, I'm the publisher of Bartender Magazine. Um my dad started the magazine in 1979. So we are the longest running print magazine uh for our industry. Um and it's just really cool to grow up into this and see how it's grown and changed and um you know it's a family business.

SPEAKER_02 3:54

Nowadays with the digital uh, you know, modern life, yeah. Where everybody now is wants to click and you know press a button. Exactly. I feel like sometimes when you give one of this, it's kind of like memorabilia, but only like a cyclopedia. You know, you can put them in there, you can just pull one of the issues every now and then. And like we like to collect uh magazines. Like I as a kid, I especially I love like comics and and you know, like whatever I could put my hands on to collect. And I think this is one of the things that you can actually ask out as a collectible. Because there's not a lot of uh uh magazines out there that you know are printed and it's digital.

SPEAKER_00 4:31

Yeah, no. Um this feels so much better. It it does. Uh you know, growing up with the magazine too, like I have a special relationship with print, yeah. Uh like holding it. But you know, when I took over, um one of the things that I promised my dad that I would always do is print the magazine.

SPEAKER_03 4:48

Uh-huh.

SPEAKER_00 4:48

Um because, well, he told me that if I didn't if I stopped printing and he would kill me, and I don't want to I don't want to I don't need to.

SPEAKER_02 4:54

No, he broke you the letter. He doesn't like it.

SPEAKER_00 4:56

I was like, uh I think I'm good on that. Um but yeah, no, it's it's really special, especially like our kind of like generation hasn't had this chance to see themselves in print. And it's really cool to like our industry is very community-based and tight-knit. So like I love being able to say, just like you did, like, I know these people, these are my friends. Like these are our friends. And I love highlighting people from that you may know or you don't know at all. Like it's giving them a platform not just on the internet, which is awesome to to share and to learn more about each other. It's it's so special.

SPEAKER_01 5:32

I think like this this um, you know, having a magazine and you know, reading it, and then you see like uh, you know, the author on on on the article, you have kind of like more credibility because sometimes you see things in uh, you know, Instagram or and you don't know if it's a fact or you know if it's not true. Right. Um but uh as well, like, you know, don't judge. I'm uh 80s person, I think we are all 80s. And uh it's funny because I was watching this uh video on Instagram and they asked like what is the age for old people? No, and then the the the kids were saying like 92. Oh, I've seen these videos too. And I'm like, oh my god, I'm an ancient. Uh but definitely like if you have this in your house and uh you know if you're part of the community and the industry, uh it's very helpful because not everyone knows everyone. And and the other part is like you don't only talk about New Jersey or New York. Yeah, but you have articles from around the the world and the the states, I guess. And uh so it's also that thin that it's helpful for us to like knowing something from Arizona or from New York, right?

SPEAKER_00 6:47

Um got my Arizona cocktail weak shirt on now. Yeah, no. Uh I worked really hard to make sure that we're highlighting a whole group of just not in New York and New Jersey, like where we live, but like everyone across the states, and we're doing like international features too, um, which is great. Like it expands because a lot of us are traveling a lot more now, and you can like get to go see people, like, oh I you know, saw you on Instagram or saw you online. It's it's cool. I the main focus, obviously being Bartender magazine, is highlighting our community and like making that space and sharing for people to get to know them more and give them a platform to talk about themselves. Like when people when I highlight them, I ask for their bios and different things. Like I'm happy to help them edit it, but I'm like, this is your platform to say whatever like I want you to highlight yourself. Whatever you want to say, I'm here for it. You know, I'm not gonna dictate it to get more clicks or something like that. Like that's not what this is about.

SPEAKER_01 7:44

Um so for me, I want to start from the beginning. So how your dad came with it. Like let's talk about your dad, actually. Like I I know that you know he he passed a little a while ago, but I know I'm sorry, and I feel like so grateful that also he got this idea, which is amazing.

SPEAKER_00 8:02

Me too. So uh I always joke that like I'm was lucky my dad didn't sell toilet paper because I would have been in the toilet paper group. This is um and I made money on 2020. Yeah, I was I might have been retired. But no, it it you know, our community is is so rich that we're like with love, um, that we're you know, everyone has been rallying around all this kind of thing. But um my dad originally was a comedy writer. He wrote for Johnny Carson, which was like a famous uh comedian, uh, and was working at a bar in Jersey at night. Um and then Johnny Carson was moving his writers to uh LA, I believe. And dad was like, I'm not going to LA, I'm gonna stay in Jersey. Um and from what he told me, when everyone went over, they fired everyone too. They start fresh in LA, so dad was like, dodged that one. Um I was lucky, yeah. Um and then he was like, I think I'm gonna start a magazine for bartenders, and one of his regulars were like, that's a terrible idea. And my my dad is like was a bit of a a hard ass. Um he was in the Marines, like he joined to like fight for the country. Like he was very much like he took no shit from anybody. Yeah, and um so he was like, that you told me I can't do it, I'm gonna do it. So he did. Um and uh my mom and him ran the magazine for a long time, uh up until uh dad got sick, and then when he passed two years ago, I was working at an agency on the hospitality side, and I was like, I really want to can like carry on our our family legacy. Yeah, so it is still just my mom and I. Uh and then we have Noah Rothbaum, who's our editor at large. Um, but like full-time employees, it is just me and my mom. So like, you know, if you message us on Instagram, it goes to my phone. It's just us.

SPEAKER_02 9:58

Exactly. Right. So it's you and your mom.

SPEAKER_00 10:01

Me and my mom, yeah, and exactly. And I see how hard you guys work just from from being here. Um so I I I know the hustle and it's you know, it's a lot of work, but it is very we're in a community and like an industry that again look pushes you up. Like it's it's it's it helps a lot.

SPEAKER_02 10:19

It's a community that helps you. And like I always say, if you want help, because you have to ask for help. No, yeah. It's like if you need something or you want to improve, you want to like grow, ask for it. Uh when you get the the chances or the opportunities, take them. I feel like a lot of the time we we we are afraid of uh you know taking a different route because we are afraid of uh you know not being uh the comfort zone. But I think it's just like being there, we bring press and like you know, like this guy's being uh at the magazine. I'm sure they're like they're not a hundred percent comfortable because no one has ever, you know.

SPEAKER_00 10:52

Oh yeah, of course. And I was like, like this issue is at BCB. Um so you can like pick up copies. When I told them, they were like, oh man, I was like, get ready. Yeah, they're gonna freeze.

SPEAKER_02 11:02

I love that.

SPEAKER_00 11:03

Yeah, it's not just at BCB, like um I'll be in Seattle next week for Seattle Cocktail Week, you'll be over there. So it's like fun because you get tagged and stuff and you get, you know, it's amazing. That's what it's all about. Um yeah, it's it may be a lot, but you know, what a it's it's cool. I mean, I think it's cool. I'm biased, obviously.

SPEAKER_02 11:19

Initial case, and also the new bar they open. Uh they didn't open too long ago. Well, how long how long ago?

SPEAKER_00 11:25

I want to say it's about six months. Six months. Yeah, exactly. Um the cover right before my son was born, so it's gotta be at least four months. Yeah.

SPEAKER_01 11:35

Yeah, because they open around um I say like October.

SPEAKER_00 11:39

Yeah, exactly. Yep.

SPEAKER_01 11:40

Because I remember I was uh cordially invited and uh uh I was by myself because we was working, but I it was funny because I said like, you know, it's it's Halloween.

SPEAKER_03 11:50

Yeah.

SPEAKER_01 11:51

And I ended up like dressing like properly, but also it was like doing I did like a uh Halloween makeup and then I go inside and I'm like nobody's dressed up. Nobody else is dressed up really. Which is cool, but yeah. Um but yeah, like I feel like it's so awesome that your your parents were like working together in the magazine, but they worked together in the future.

SPEAKER_00 12:13

Yep. So my mom was a server at the bar my dad worked at. Uh so my dad was like the like GM and bartender, and my mom was like a server and like a waitress there. And they fell in love with the Yes, they fell in love. And the then they had me. Um and I've been annoyance since then.

SPEAKER_02 12:32

You know, something similar is happening here because I was a bartender when she came to the survey. Oh we got you know, it's funny.

SPEAKER_01 12:39

All good things. Uh we we weren't a uh couple back in the day, but we remain friends and then eventually um you know life broke together. And uh it's fun. I I I love it. Because obviously, working in the same industry, you get the same insights. Obviously, you have your own opinions, but you understand what's happening. Like, for example, I remember in the beginning, like, you know, a girl works Fridays or Saturdays, super busy at free months and he's like, you know, I want to go to her grab a beer. And I was like, okay, I don't care. Because I know how it feels like sometimes getting off at two o'clock in the morning super prior. Yeah, just want to go and talk bullshit about your job. Yeah, exactly.

SPEAKER_00 13:19

I just feel like I just want to sit here and turn my brain on. Yeah, this is so annoying.

SPEAKER_01 13:25

Oh my god, this lady But also I was I was looking at uh some of the uh your parents like uh pictures. I was talking you. And uh but I saw this picture of your dad with like you know, a suspenders like super proper bartender, and your mom with like a super nice uh that was the old school way.

SPEAKER_00 13:45

And they also like a lot, actually. Yeah, it's cool. And um but that was the bar that they worked at. It was like more of like a like a big wedding venue too. Like in New Jersey, the bar is called the Manor, and it was uh in West Orange. And like if you ever say like to someone like, Oh, like my daddy used to work at the manor, like I got married there, had my prom there, like I had events there. That's kind of what it was. It was like this. Oh, there's a big venue at the end. Yeah, a big venue space that um you know dad was bartending and doing all the kind of stuff for. So it's like everyone in Jersey all the time.

SPEAKER_02 14:17

Everybody know the place.

SPEAKER_00 14:18

Yeah, it's closed. It actually closed like right before like maybe like two weeks before my dad passed, which is like creep scary in a way. But um I stay in touch with the family. Um they're kids actually, funny enough. Oh, um because they're you kind of grew up together, right? Yeah, yeah. I didn't really know them um too well. Um but like, you know, they knew my dad. Okay.

SPEAKER_01 14:42

And so like it was just like a nice way for us to connect and um yeah, like like So how how was your like I mean your dad working in New Jersey coming with the idea of like writing a magazine for bartenders? Um how was the d dynamic?

SPEAKER_00 14:57

Like in the day it was just New Jersey bartenders or Yeah, it was everywhere, and they would like because we have like proximity to New York, obviously, like that's where all the big liquor brands were. So dad was like coming into the city and like hustling to try to like sell advertising and do these different things to to bring it to life and but he wanted to, you know, dad used to say, I don't know the exact bar, but he'd always be like, There are so many, like there's six hundred Applebee's, there's like you know, two seed libraries in the US. Right? So he's like, I want every sort of bartender to be featured in bartender magazine. And that's kind of like his whole point was like, if you work behind a bar, you're a bartender, period. Like you could say, like, oh I'm just doing this for some extra cash. And somebody's like, nope, you're a bartender. Like that's how it was. So he's like, he go back and like I look at old magazines for inspiration and stuff, it's like from everywhere. Like, and it's really cool to like see these bars and like I don't even know this bar, and like that was the point. Like it's not just the big name, like 50 best folks. Yeah, it is everyone.

SPEAKER_01 16:01

And I think there's this quote that he he says, like, it doesn't matter if you only serve 20 people.

unknown 16:07

No.

SPEAKER_00 16:09

Yeah. Oh yeah, oh absolutely. Yeah, no matter what it is.

SPEAKER_01 16:12

Because some people feel like a little like intimidated of saying, like, I'm a bartender because they just work probably lunch. And if it's like I'm not the head bartender or I'm not this famous bartender. I mean if you tend a bart, you're a bartender. Oh yeah, exactly.

SPEAKER_00 16:25

Like again, there's like a thousand Applebee's and like Buffalo Wild Wings, but you know, that there's a lot of bartenders in the country.

SPEAKER_01 16:32

Um and so it's it's important for the Which is also comes with like some people who work like let's say in Applebee's McDonald's and everything. Some people disregard them as hospitality in the industry, and it's like they're away. And also they have a lot of like good training. We have a couple of like guests here that they're they have a really good structure.

SPEAKER_00 16:52

Yeah, Applebee's was like the the way to go back in the day.

SPEAKER_02 16:55

I remember I used to go to Applebee's and I mean back then I was unable to drink, but I used to go there just for food. And then when I was aiming to drink, you know, I was definitely going to Applebee's.

SPEAKER_00 17:07

No, but yeah, they had like a really big structure for a long time. Like it was those kind of like national accounts that always people were like, Man, if you want to learn, you gotta go to Fridays, and like they'll put you through the ringer of like how to learn. And I I think it's really cool. And like, you know, obviously our like the folks that we talk to of the day-to-day get to work at these really cool, awesome spots like a seed library, like a yacht club from our last issue and beyond. And like I love spending time with all of these folks, but I do try to make an effort too to highlight some other people that you may not have heard of. And yeah, kind of yeah, it's cool.

SPEAKER_02 17:43

And that's cool because you know sometimes uh they think they're not recognized because they're not in the in the 50 best list or because they're not uh the Core of the magazine. But I think it's just like recognizing their job. It's uplifting not only for them, for the entire people who send the picture, but for the entire team in general. Oh, yeah. Front and back of the house is part of the team. Yep. And sometimes we see it as like, oh, the bartender is just a bartender, but yeah, the bartender needs this uh help to perform, right? So we need uh a structure.

SPEAKER_00 18:13

I try to get as many folks as we can on on the covers too, because you know, in five years they might go open their own spot. Like, you know, I want to highlight everyone that works there at all times, and it's you know, it's hard to get all those people together sometimes, and I'm like, I have two hours to get in here. Um but yeah, like you know, Yaq Club had a lot of people on there. And we're lucky to have these four from Seed Library, these are like the faces you will see all the time that you are there, um which is great. They're just teddy teddy. I love that go ahead.

SPEAKER_01 18:44

Yeah, Natasha is also very I mean, I'm very proud of Natasha, like and I I also have the opportunity to work with her in when I was at Freeman's and she was like at uh Bansabar. And I remember like I mean, she was like probably 19 when 21, something. Like she was very young, though, but I mean I mean she's still young. Natashita. Oh and um uh she was on the underage, but I'm not saying that she was She was younger. She was younger, she's still so young.

SPEAKER_00 19:13

Yeah, yeah, of course.

SPEAKER_01 19:14

And that's one of my point, like you know, seeing her grow and and the way she grows and you know, she was managing uh uh uh in Spain for Lameline and and all the the the the accomplishment that she has made is like wow. And it's it's been like, you know, like and now that she's uh you know also managing the C Library, I feel like many women, especially women, they feel like Latinas feel like empower and you know, like reliable of like I can work and do this as well, right?

SPEAKER_00 19:45

Of course. She like all of these folks are so talented, like you know, this is just the beginning of like which you know they've probably been around in the career for ten years, but this is just the beginning for them, right? Really? Like there's they're all gonna do so many amazing things. So it is really like truly like when I when we do the sit-down and like think about covers and stuff, um you know, it's a huge uh it's awesome. But it's me also making sure that they're getting their proper features and spotlights. Like this is just every issue, whoever is the feature article, it is just there about them as it is for like the business side of the magazine. Like I truly care about every single one of these folks and you know, I try to do as much as I can to give them the again the platform to have some fun.

SPEAKER_01 20:30

But um and and going back to your uh your I'm I'm very like obsessed with the story of your parents and you obviously. But um Same.

SPEAKER_00 20:39

It's cool. Yeah.

SPEAKER_01 20:40

I mean we also, you know, like we are uh obviously we know you through this the uh magazine, but you know, besides that you're a person and how this, you know, affects you in a positive or sometimes negative way, working or going to school, whatever it is. But I feel like you know, growing in a family that has already a job as a bartender, which is takes a lot of your time and nights and everything. Uh you said that you're the only the single kid. I'm an only child. So um how was your childhood working like having this?

SPEAKER_00 21:13

It was fun. It's like very funny because sometimes I look back and like, damn, I wish I would have like remembered doing that. Like I love the the derby, like it Kentucky Derby's in a couple weeks, and like I love like horse racing. It's like fun and exciting. Um I've but I've been to the Derby, but I was seven, so I don't remember it. But we were there with Maker's Mark, and like you know, I remember sitting in the hotel room while my dad and mom were at the race and then coming back, and I was like, Wow, I saw it on TV. Like, you know, I thought it was so cool. Um but I was a kid, I don't remember any of that. But I was lucky to travel, like went to the Bacardi distillery when I was like really young. That's because my dad was writing a piece about the distillery and all these things. So I got to go. I was like a plus one. Yeah. Um but like I would have I'd like to do that now, you know what I mean? But um but I was a kid. I didn't understand really it's hard to understand what your parents are doing. And like, you know, obviously, like it's alcohol, so I wasn't really involved in any of it. But I got to travel a bit when I was younger and you know, be mom and dad's plus one to cool stuff.

SPEAKER_02 22:16

That's all cool.

SPEAKER_00 22:17

Um my mom did a book tour for a book that she wrote when I was younger. I remember like just being on the plane being like, I don't even know what we're doing. Like I just was like, oh, we're in this cool city. And my dad's like, let's go to like a baseball game. I was like, Yay! You know, I was like, I had no idea what was going on. And but it was as I got older, I was like, whoa, this is like really cool. Um and trying to learn about cocktails and like how like what I could do. And you know, I started my parents' e-newsletter and like dad already had a website, but I hadn't he didn't know what Facebook or Instagram was at the time. So like I've that our Instagram I started when I was in high school, because I was like, oh, someone has a Facebook. I was like, we should probably get the magazine on that too. Like I just didn't know at the time. But that's how cold is you figure it out. Like, yeah.

SPEAKER_01 23:04

And also you were kind of like that, bringing that kind of like modern information to your dad. And then and it's very helpful because you know, also when you're uh an adult, you have a different vision of like, you know, probably like nowadays you say, like, oh uh I feel like an old lady, right? Like when I see kids on on the street and I'm like, they look super young to me, right?

SPEAKER_00 23:26

All the time I'm like, How old do they think I am? So they always think about it. Oh, do they think I'm like 60? Probably. I got gray in my beard. I look you know, I look older.

SPEAKER_01 23:37

And uh so you travel a lot with your parents, but also how how is your life in New York? Like your friends, what would they tell you about it?

SPEAKER_00 23:44

Oh yeah. I mean it's funny because like, you know, everyone's uh family in our town worked at like ATT or they were like a banker or something like that. And like our parents were the bar folks. Yeah. Um which was like weird because everyone's dad like knew each other, and then like we started having like my mom was very into throwing like uh quarterly parties. So like when the magazine came out, we had like a party to celebrate at the house. Okay. So a lot of work.

SPEAKER_03 24:09

Yeah.

SPEAKER_00 24:09

Um but you know, she was able to like all the samples that people were sending to the house. We had like parties, and I was like, whoa, this is fun. And then I was like, oh, okay, like I see that my family is in a beverage world. Um, but it was like when you talk to people about it, that sounds on paper more fun than like uh I work at a bank. Everyone's like, oh, that sounds fun. You know, it's like yeah, but I was lucky to have that, but I didn't underst I didn't understand it really. Um and then at the time I wanted to do my own thing. I wanted to be a professional video game player for like a long time. I was like, I'm gonna play video games. My parents were like, what are you doing?

SPEAKER_01 24:43

Yeah. Um But you want why do you study in in for college?

SPEAKER_00 24:48

Um I studied marketing. I uh when uh like when I turned 13, my dad gave me working papers because he came from like a like his parents came over from Ireland. Uh and so like everyone in the house, like you worked when you were of age. So I was like 13, I'm gonna get something cool. My dad's like, mm-hmm, here and I went to work. Like I've always been in the hospitality. I worked in an ice cream shop and I made ice cream during the day. And then at night I like mopped the floors of that ice cream shop. So I'd get there at six, I'd work till nine, and then I'd come back at like you know six p.m. and mop the floors. Like for years.

SPEAKER_02 25:21

Wow, more than 12 hours?

SPEAKER_00 25:23

Uh like I would just go, oh, I'd go home. Oh, okay. Like go to the beach or skateboard. I skateboarded when I was younger, sort of skating. Um, and then come back and like mop the floors. But dad was like, you're gonna learn how to work. And then when I was able to work at a bar, like I was again not knowing anything. Yeah. I was like, oh, I'll just start bartending.

SPEAKER_03 25:42

Of course.

SPEAKER_00 25:43

Yeah, of course. Like my dad knows this guy, I'll start bartending. And the owner was like, nope. Like you're gonna wash dishes for the first six months. I was like, what the heck?

SPEAKER_01 25:51

What are you talking about? Like that?

SPEAKER_00 25:53

No, and like I never was like that, but I was always just like, but can I just bartend? And he was like, What? No. Like you gotta work your ass. Like, oh shit. How old were you when you when I could bartend your bartenders? When you wanted to bartend at the end, oh like 15.

SPEAKER_02 26:07

Oh yeah.

SPEAKER_00 26:09

Again, no idea. Yeah. Um I didn't know those like laws like you can't touch alcohol until like you turn 18. Like I didn't know any of that.

SPEAKER_02 26:18

Um I feel like a lot of us don't know the laws. No. I didn't know either. Uh I learned when I turned because well, I'm not really from Mexico City. And in Mexico City, you can drink at age 15, 18. Sometimes you drink at a lot younger age, you know, go with the parents. Like never mind. Yeah, like you know, with the right.

SPEAKER_00 26:34

You're sixteen or whatever. Yeah, exactly.

SPEAKER_02 26:36

But you know, when I came to States, it was like, oh no, you you can't drink with 21. And then you cannot You were like, what? Like what?

SPEAKER_01 26:43

I've been doing it. I've been drinking while No, but also uh when I started working in restaurants, I didn't know like like we said that um you can work on the bar, but you cannot touch it.

SPEAKER_00 26:56

Yeah, exactly. You can't touch.

SPEAKER_01 26:57

Uh exactly. And uh I was like, why? But then there's a why. There's a lot of things.

SPEAKER_00 27:02

There's always, yeah. Um I was like I was confused too.

SPEAKER_01 27:04

I'm like, what? Um so then you you were a dishwasher.

SPEAKER_00 27:08

Oh yeah, I washed dishes, and then I went to a food runner. And then by the time I at this restaurant could bar back, I was like, no, this is like you I was like, I understand like why dad wanted me to do it, but I wanted to go to a a bar down the shore. So like my first bar backing job was this like high volume place at the Jersey at the Jersey Shore. But by then I knew I was like, I want to be like in it. Like if I'm gonna commit, I want to get like my ass kicked, and I certainly did.

SPEAKER_02 27:38

Yeah. Oh, how old are you a bar back for?

SPEAKER_00 27:41

I worked at that bar in like from I was like 18 to when I was like 20, and by the time I was like bartending at that bar, um I was like doing some like brand ambassador work. Because I was like, oh, like I understood it now. Like I was in college and I was like, every bar I go to has like these drinks, but they all taste different. And like, how come this bar is like doing sports stuff and this bar is like a high-end cocktail thing? I was learning about the different aspects of the industry. Like then I was like nerding out about it. Um because then I was like, okay, I have realized I have been like not fully getting it. Um so that's when I like really started like getting into the issue.

SPEAKER_02 28:28

Oh yeah. Like Applebee's bartending, uh Sipang also bartending uh sports bar is so different. Oh my gosh. Because they're all bartending, you know, but everybody has their structure, their clientele. Yep. Uh and of course the spirits too, because you know, uh if you use certain spirits to make a cocktail, they're gonna taste a little bit different. Yeah. It's not that they're you know off or bad. It's just a different ingredient. Absolutely. It makes it it makes it different, right?

SPEAKER_00 28:54

Yeah, oh a thousand percent. It's like kind of the same thing. So I was I was just trying to learn as much as I could. Yeah. Uh and then when I went into like the like corporate side, I like my dad was like, it's time for you to take over the magazine. I'm so glad looking back that I said no. Because I was like, oh, I want to like do my own thing and figure it out. Like I kind of wanted to like, you know, trip a little bit and fall to like pick myself back up. Because like I said, when I went to this restaurant, I was like, oh, I'm just gonna start bar backing. And I was like, this is not how that works. Like this is very, very different. So I wanted to figure it out my own way. Um like I've always been a part of it, but not until like the last you know year or two years that I've really like tried to make this kind of like our own thing and bring a different life to it and like you know, put my own spin on it. But I'm glad because I would have I don't know what I would have done, but this is like I needed to learn every side of this business to really make this fully about the community, to make it like a proper bartender magazine. Like this is now I can like really say this is like for the bartenders, by the bartenders, by the people that care for the community. Uh you have to like go through that process. And I plan on doing the same thing for like, you know, my children, if they want to get into hospitality. Like, you know, uh my dad was like, I want you to learn this.

SPEAKER_02 30:16

Um, and I think that's uh actually a good idea. If you have somebody or every single human in this world going through a hospitality job just to show you what uh hospitality means, you know, like the the service that you provide is not just food and drinks, it's also that welcoming part. Because I think a lot of people think that we just work for the money, and yes, we do work for the money. But also, this is something we like to do. Uh it's a career and it's genuine. You know, like I'm not just putting something here and turning around or giving you my back. I want you to feel comfortable and I want you to come back. And I I don't probably want you to remember my name, but at least I want you to know that I gave you something nice and they'll make you date nice. You know, like whatever.

SPEAKER_00 30:58

Absolutely. It's it's like a people talk about their like love languages, like acts of service, gifts. Like I've always been like the gifts person. I love giving gifts, and I feel like this is the like I still do it. Like, I'm so excited to feature everybody, and I like really get like stoked when people come to our house. Like I love hosting, right? It's like giving back to the people. It it is like that's the love language of our business is hospitality. Like we want to take care of it. And again, yeah, I I agree. I think everyone should go through a little bit of uh hospitality. Because then you don't act like an asshole when you're out at a bar or like you understand that people are busy and like I can't talk to you when I'm like 16 people deep. You know, like Exactly.

SPEAKER_01 31:41

For me it's a little like you know, like I sometimes don't get it like when people, you know, do get the t the the the the the check and people write like I'm not gonna tip you because you already have a salary. You know, think like people grow like mean things on on on on the T.

SPEAKER_02 32:03

Because they don't understand. They don't get it. But uh because they think we um uh uh Europe is different from from North America in terms of tipping policies. Yep. Uh Japan doesn't tip, Europe don't tip, and you know, uh in America we live on on tips. Yes. Because we don't get uh our minimum wage is 16 or or 10, depending on the places, you know.

SPEAKER_00 32:23

I remember when we were like, yeah, we were when I was a kid, it was like four bucks, and I was like, oh my god, like this is a good thing.

SPEAKER_01 32:28

You know, and also I think uh this industry, uh the hospital industry has come in in many ways to to help each other because uh there is a lot of like uh probably in the late 90s in the two 2000s when people start like really fighting for our rights. Yeah. And that's how we get a lot of like protections law. Because before I remember also if you were training either they didn't pay you the training, or they will say like, I'm gonna pay you three dollars an hour, and you will be like, Okay, you know, because you didn't know that. Um but I think like besides for example here in your magazine that you give information, it creates also that sense of like we're doing this because this is a job that we love also, but also we offer this and and even though like it's um we talk about you know alcohol and everything, but at the end of the day it's like bringing the community and saying like we are here because we're being some many changes during the, you know, whenever cocktails are. But nowadays we have more community. I I I believe that you you are your dad, so like so many changes in the industry.

SPEAKER_00 33:40

Yeah, especially like you know, this is about learning, like sharing experiences, like having you, you know, all the articles I try to make sure you're like you're learning something, you're passing something on to like the next person to learn from, or you know, tech whether that's techniques or products, like whatever it has.

SPEAKER_01 33:57

Um, and I think also like the community understand that no matter if we have Instagram or you know, digital, they're really like also kind of back backing you up by saying, yeah, definitely come and and shoot uh your your magazine because it means the world to me.

SPEAKER_02 34:15

Yeah, it is and and honestly, uh to me as a partner, uh as my my own perspective, we're like, you know, who doesn't want to be here? Yeah. Like you could do like, you know, we join competitions, we join uh like education because that's what we what's happening right nowadays, right? You go to um I don't know, to to a spirit syndication and information is out there. Right? Uh I think this was what this is what started it, because it was giving you the information that you have available. You didn't have that. And I think like the fact that you mentioned that your dad was there stamping and printing and probably putting it putting everything together, you know, like stapling it, like OG, like printing it, putting together, putting a staple on.

SPEAKER_01 34:56

And this is how it was in your house.

SPEAKER_00 34:58

But yeah, I'm like my first jobs at like five, six at the house. It was like, okay, we have like 10 new subscribers. It was like, okay, you got a t-shirt, a magazine, and a letter. I'd put it in an envelope and like put it like by the door because my mom like that was how I made like you know, my money to like go out with my friends and do myself. It was like, you know, I remember like that was that was it.

SPEAKER_02 35:22

Oh, I was like, so you've been involved involved in this from day one without even thinking about it.

SPEAKER_00 35:28

I had no again, I like you know, my dad wrote the first bartending for dummies in 1997. Like I remember that being like, I was like, why do we have all these yellow books in our house? Like I didn't get it. And but then when as I got older, you know, like when I was in the industry, I was like, oh my god, like you guys have bartending for dummies. So like, yeah, that's like the OG. It's how I like learned how to do it. I was like, my dad wrote that. I was like, that's cool as shit. Like I I started figuring out, I was like, okay, I am like, I gotta really start paying more attention. But um, you know, I've always been a part of it.

SPEAKER_02 36:01

Like, you know what? And and and I'm gonna um uh underline this again, because I remember when I mentioned that uh, you know, having a magazine that you've been part of since the beginning, it's the legacy that your parent, your dad left behind you, you know, alongside your mom. But it's a lot a lot of uh people, like you know, if you go to the whole, like I'm gonna put this in the tequila that passes on to different generations. Other people have restaurants and pass into a second generation. Your dad built the magazine from zero and pass it along to you. And I mean the things that you are making for the bartending community is fucking amazing. Yeah. And it's you know, like everyone in general. And people who don't know, they can just grab it and flip through it.

SPEAKER_00 36:44

Yeah. Thank you. Yeah, again, it's been a roller coaster, right? Like, you know, when dad passed two years ago, I was like, you know, is this is this my next move? And again, I just like woke up one day and I was like, okay, this has to be it. Because I feel like, you know, there is a there's a get there's this is about our community. I wanted to make sure that we were actually highlighting that and giving like our brands and our partners and everyone a space to like be a part of it. Um so just like putting a different, like my own little spin on it, but keeping on dad's like purpose. Yeah. Like it's for all bartenders, period. Like full stop. And just like support everybody. It's like it's not he was like, it's not hard. And I was like, oh, it sounds hard though. Like, you know, I was like, okay.

SPEAKER_02 37:34

You know, and and and it's funny because in the bartending community in New York, it's so big but so small at the same time. Yeah. Um, there are groups that they get they get uh together in one place particularly. And I'm gonna say this because some days you have Monday, Tuesday, Wednesday off. So that group on Monday to Wednesdays off is like they're going to this event hanging out. Yeah. And then the Wednesday to Thursday, Friday, Saturday groups are in a different group, and they're always like, you know, unless you go to BCV, which, you know, is two days. Uh and everyone goes at least one day or the second day. Yeah. Uh other than that is like or if you go to New Orleans too. Yeah, and Tails is like gear. Try to go to New Orleans, and sometimes New York uh bars are empty those days because you know, the people who is now attending those bars are the Sunday and the Monday brunch or the Monday night uh bartenders covering those days, right? So I think that's that helps a lot actually because you know, like this uh community circulates more and we're not gatekeeping anymore in the past. Uh and like they, you know, they open a bar now.

SPEAKER_00 38:34

Yeah my god. The best.

SPEAKER_02 38:36

Who knows who they who were good at who was excuse me. They open a bar now and who knows what they're gonna be opening in the future. Who's not the bars, you know?

SPEAKER_00 38:44

Yeah. Uh and again, like you guys have come to our events too, like with the magazine, with our brand partners. Like you guys have shown up for me. So like when you reach out, like obviously, like I will always support the things that like but that's just how we operate.

SPEAKER_01 39:00

No, I um I mean obviously, uh personally and you know, like professionally, we're very honored because basically bartender mycene is something that we look up because also we're doing that in in in in a way that we want for people also to have a platform to share their stories. Uh obviously uh magazine or another podcast, yeah. Everybody has a a different um perspective of what they want to show. Our perspective is having a guest that shares their personal story because you know, sometimes they see you see, oh, is Ryan, the the guy who's working there, but they don't I mean I always am like I I like to be behind the scenes, right?

SPEAKER_00 39:41

Like to me every issue is about the people that are inside of it, and then you know, I'm always working to what's next. So like, you know, it's yeah like yes, I I I I love that people have been reaching out and being very kind to me and supporting all the things that we do. It's like when I put an event on, I want it to be about the bar and like our partners and all the things that we brought to life and like these folks, like the seed library team is like that's my for the next one.

SPEAKER_01 40:08

And I I believe that um another part of the hospitality industry, for example, is like my point of being a bar bartender community is very tight in that sense because it's a it's a profession, it's a craft that you can work either by yourself, like being a uh private bartender, or you can work in another place, right? Different from like a server or food runner that you know you have to really be in a place. And sometimes they also they don't have this community because it's not like they run your magazine or they run your podcast, right? But at the end of the day, I feel like everybody who works in a restaurant and they have a cocktail bar, um, they're part of it. Yeah, and obviously I've been seeing events that they're like for brands and for like a certain cocktail bar, but everybody's invited. So they also can learn about a new brand or a a a a different cocktail. And I feel like having these um magazines and uh bringing like for example, they're in the cover, they can show it to like I don't know, the cook or the food runner thing, you know.

SPEAKER_00 41:20

They should.

SPEAKER_01 41:21

But besides their front in the in the cover, they also need a food runner. Yep. They need a uh these watchers, so they're part of the bartender community, right? Absolutely.

SPEAKER_02 41:31

I feel like uh or or you know, or young enough incoming barback who wants to be a bartender, you know. Like that's how I see it. Um, you know, like we always mentioned, you know, you if you want to go um finish your education, you go to college, you go through anything you want to study for. Uh in the hospitality community, I think, or the hospitality service, you can either go to culinary school, you can or you can do uh bar five, you can do bar smart, or you can also tag along with somebody who has been working in the service industry for a while and learn from them, you know.

SPEAKER_00 42:06

Um I was talking with the bar five team today. Yes, photograph.

SPEAKER_02 42:10

You know, like that's the thing, like you have more access to education if you want to grow. Um if you want to be a barbecue or forerunner or buzzer who just started in the industry because a lot, like you mentioned earlier, you start um as a dishwasher sometimes, because that's what's available. But uh, if there's a space open on the floor, you start there. But once you see the bartender, you know, you always want to be like, I want to be a little bit. I want to do that, yeah, yeah. Even if you're a server, or sometimes you have a bartender, but you have to serve for a certain time because there's not an opening uh at the bar, you know, at the moment. And that happens very often. Yeah. Because I've seen it. So I think, you know, like the community that we have, like is again in the hospitality uh I see here in New York, it's so big but so small because uh we know so many people. We know like you run into somebody who knows somebody, yeah, and then it's so funny because when you mention a name, uh like, oh, I know that guy. How do you know this guy? And you start a conversation out of tea n eyes, like you have no connection, never seen each other, and then all of a sudden you guys are best playing. What's going on, dude? Come on over. Get a drink. Exactly.

SPEAKER_00 43:15

Yeah, no, it it's it's a special, it's a special community. Again, like um just I thank my my stars that dad didn't do toilet paper. Um but I I'm I am proud of like looking back now, like I'm proud that I stuck to what he was saying. Like, you know, it's your dad, and like I was like, okay, I'll just follow what he says. But at the time I was kind of probably like well, probably an asshole. I was probably like, uh I don't want to do that, you know what I mean? But as a teenager, of course I was like salty, but I'm like, damn, like, you know, that he was really setting me up for success and like how to talk to people and how to communicate and like how to be part of a team. Like it it really it's you know, the hospitality world can teach you so much. Like I sometimes I laugh. I'm like, I think I learned more like at the bar than sometimes I did at school. Like, you know, I still don't know how to do my taxes. And no one no one taught me either way. Yeah. So they didn't teach me that at college either. But um it it is it's fun. Like just like how to interact with people and like how to be respectful. Like there's no classes on that in college and like etiquette, like you know, like how to be a proper human.

SPEAKER_01 44:26

But yeah, I also want to bring you here because I feel like sometimes, you know, saying like, oh, my dad was the the first person who bring that in, people will be like, oh, he just get the job because he's the son of a but definitely like you're saying like, you know, I was working since I was probably helping my mom, and I didn't know that, but you carry all the information because also you work in uh invested in like you know, run an earnings and and you work your way up to like being a bartender, but also paying attention of like the magazine, and now yeah, like you're running it with your mom. I believe also your mom has a a lot of like, you know, be part of this magazine that um you know, even like you said, she was a server back in the day with your dad. What was like the vision of your mom? Your mom.

SPEAKER_00 45:17

Sometimes the lady is right behind it, like uh daddy daddy to say by every behind every strong man is a very strong woman that's actually getting the shit done. I've I've see it. Um, my my mom is the best. I mean, I know that like working with your mom on paper sounds horrible. Doing it is worse. Like it like it's my mom. Like we butt heads all the time. But she's also been doing this for 45 years her way. And now I'm like, well, what if we did this and what if we did this? And she's like, I don't whatever. You know what I mean? Like she's like, that's not how we used to do it, or all these things. But then I'm like, when it comes to putting the magazine together, I was like, oh, we can put this here. She's like, nope, this is how and I'm like, oh shit, like I don't like she knows how to do that. Like she's very, very helpful. Um my mom's like background, yeah, she worked in like retail. Um I don't know, like she went to school. She went to college, but like I don't know, like I don't know if she really knew what she like what her career like aspired to be. Um, you know, she met my dad when she was 21. Okay. And uh like they had me at 23.

SPEAKER_03 46:30

She was very young.

SPEAKER_00 46:30

Yeah, she was younger, uh, and my dad was 17 years older. Um and it's like that's a big age gap, but like they like I really believe that like they were meant to kind of do this together. And like, even when I would see my dad in the office, and like he's like, oh, your mom really knows what the hell she's doing.

SPEAKER_03 46:50

Yeah.

SPEAKER_00 46:50

Like, dad was the ideas guy, my mom was the executor. And yeah, she got it done.

SPEAKER_03 46:58

Yeah, all the time.

SPEAKER_00 46:59

And like, you know, I I laugh because like I still feel that way. Like, um, and sometimes like my mom, and like I get emotional too, is like I'll have this like idea, I'm like, oh my god, like we gotta do this, this, this, this, this. Mom's like, that's very cool. How are you gonna do it? I'm like, here you go. Like, help me bring it to life. And she's very, very good at that. Like, she's just like uh I joke all the time that she's back of house and I'm front of house. Like, you need something done.

SPEAKER_03 47:27

She's done it.

SPEAKER_00 47:27

She's she's already doing it and is like has done it before. Uh but like, you know, I don't want to be like the the face of the magazine. Again, like the the face of the magazine for me, every issue is who's on the cover. Um but you know, I gotta do the Instagrams and pay the bills and take care of all the things. Like, you know, mom and I balance each other really well on that. And it's fun because I get to bring this like new perspective for our generation to make it feel like this is their magazine. Without mom, I'd be screwed. Like she's I'll never tell her that, and I won't I'll fast forward that when we get to this. But she she really is just like, you know, she's the powerhouse behind it.

SPEAKER_01 48:08

Your your mama, her name is Jacqueline.

SPEAKER_00 48:10

Jackie, yeah.

SPEAKER_01 48:11

Yeah. Um I I don't know her personally, but I I was also reading and I feel like very inspired by it. Like, you know definitely generations are different. Uh, but I believe that, you know, having or knowing that a woman is also part of this magazine, it's very empowering for women and and and you know like you having someone that has a voice and also has the rules, but it's for the benefit of something, I bel I always tell her it's not like because I say so, right? It's it's because it's something that we have to do it for the benefit of the for the bottom of I believe your mama was uh it's uh very invested as well, and and I believe she loves it because otherwise it would be like what am I doing, right?

SPEAKER_00 48:58

Yeah, uh you know, when dad got sick, she's for 15 years, right?

SPEAKER_02 49:02

Now the magazine?

SPEAKER_00 49:03

Yeah, forty, yeah, forty-six, forty-five. Yeah, that's crazy. Invested. She's quite invested. Um not only in time, but like love, right? When my dad got sick, like you know, the business took uh backseat because we were like, we got to focus on dad. Like, you know, he was our rock star and always will be. Um and so you know, the the magazine was, you know, again, we were the only one. And then when dad got sick, there was like uh a lot of other great publications and stuff came out. And mom kept that afloat this whole time.

SPEAKER_03 49:37

Wow.

SPEAKER_00 49:37

Even when dad was like sick in the hospital for months. She still was putting a monthly e-news out and still getting the issues out on time and still like running a business with someone who was very sick.

SPEAKER_01 49:49

Thank you, mom.

SPEAKER_00 49:50

No, yeah, no, I I like again, something I I don't talk about too too much, but I mean, because it's like it's obviously emotional, but you know, she cares and like all the time when she like goes to the events, like you know, she interacts with people, and I think that she doesn't understand like it was a female like run business for 15 years while my dad was sick. Like she did everything alone.

SPEAKER_02 50:16

I think it's very important that you mentioned that, honestly, because people don't know behind the scenes what's going on. Of course not. And if she ran it, like she needs to recognition, you know. Yes, doing one thing on on your own, uh it's it's har it's it's crazy.

SPEAKER_00 50:32

Yeah, and that's like when I like I always take a step back. I'm like, okay, try not to yell at mom today. She's done a lot. But I'm also like, we gotta get the shit done. What are you doing? Like, but I'm not really like it's different because it's your mom, right? That you have this like different relationship. Um but you know, well we're not doing like work stuff. It's always like she's my mom. But then like you know, Monday to Friday, you know. Yeah, 7 30 to you know, 6 p.m. Like we're we're working. Uh and again, it with only two people, it's hard. Like we're we're turning out a lot of content, we're turning a lot of cool things, and you know, I'm she's but she's a she is a badass lady. Um but uh yeah, you know, now it's nice to like she's letting me take it into a different direction, but very supportive. But yeah.

SPEAKER_01 51:19

And how is uh like you know, obviously working with your mom or working in the industry, once you become a family member as well, like you may like a wife and you start, you know, like when you start uh like the telling the story, like oh we're gonna be parents. Like how is that um dynamic?

SPEAKER_00 51:39

Yeah, um it's great because like you know, as an only child, this is like her Super Bowl. She's like, Oh my god, I have like two grandkids, like it's the best. Um and it's fun too, because like I always say, like now, like when I was younger, dad was like, Oh, like you can do this one day. I was like, uh, okay, like maybe. Like I didn't really know what I wanted to do. And then when I went to college, I was like, okay, I want to be dad. I just want to like, how do I do that? Um, you know, I hope that I can inspire my kids to do the same or you know, at least give them they have to work in hospitality in some way, shape, or form. You know. Get that that's happening. Um But it's nice, and like, you know, I think mom is excited to like see the transition and like you know, she's excited to see what they turn out to do and and have some fun together. But yeah, it's uh it's cool.

SPEAKER_01 52:29

Like, and do you have any like trait that you feel like your dad passes to you and then you're back into your your uh children?

SPEAKER_02 52:39

Um besides the magazine? Yeah.

SPEAKER_00 52:42

I'm very like uh my dad's very creative. Um and I I think that like I have that ability a little bit. Like um, you know, I like putting the magazine together and like thinking of cool programs and features, and I learn a lot about like going through the old magazines, like our uh women raising the bar feature that was in this issue. That's something my dad's been doing since the early 90s.

SPEAKER_03 53:04

Oh wow.

SPEAKER_00 53:04

There's like three or four women that he'd always highlight from all sorts of walks of life. I was like, oh my god, that's really cool. And then like, how can I bring that to the modern age and doing these kind of things? Like I've always been thinking of ways to highlight and bring different things together. So the creative aspect I have in in from dad for sure. And then my bar scholarship. Yeah, there it is. Yeah. Um and then like mom's a hustler, so I I definitely have that uh from her. And my kids are too little to figure out where they're where they're at, but you know, they're kids. Like my daughter will say something like, you know, she's like building a castle with like nothing there. I'm like, oh, like I hope that's my creativity, inshallah. And then like see my wife's also like, she's very like, she can get things done and she's very good. Um, I can see a lot of like that. Like she runs a show, like she's very organized and like determined and has been doing the this kind of all by herself. Um so I'm like, damn, like she might be helpful to help me do this. You know, like it's cool to think about like the longevity of how do I how do I keep this going and you know, inspire like a new generation, right? Like I hope that with the magazine and like my dad started the bartender hall of fame. Like, you know, he I hope that's way to inspire who's next.

SPEAKER_01 54:23

So um I was gonna ask you that because I I saw your ring. Yeah and I know. And I fidget with it a lot. Um but um so obviously people are gonna read the magazine and everything, but why um not why, but like how do you the idea of like putting someone specifically, how does that work?

SPEAKER_00 54:43

Um like for the Hall of Fame? Yeah. Um so like um Dad was watching like a football game one day, and we are Jets fans, and he was like, yeah. He's like, if the Jets are if the Jets player is in the Hall of Fame, the bartenders need something because like this is crazy. Um so he started the Hall of Fame in an effort to aspire like younger folks to get into hospitality and like a way of like cementing these people kind of in like a Hall of Fame kind of thing. So everyone's in the Hall of Fame gets one of these like rings. We're doing an event after BCB with Julie Reiner here in New York, and then at Tails, we're doing uh Chris Hannah's induction, who runs uh Jewel of the South. Um but like when I think of those two people in particular, especially Julie, because we're here, like the amount of people that have like worked for her, with her, they have bars and like those people have bars. Like she's really inspired like a generation of hospitality workers. Um I think that's kind of like when I was like, oh, we're gonna do induct her into the Hall of Fame. You know, this that's kind of like the aspect of like people saying, like, oh, I want to be like like Julie one day. And like this is exactly those kind of people. And I think that dad started it for that effort, you know, inspire the the next generation of bartenders and stuff. So it's cool, and it's something that um we haven't done in a while because dad was sick. And but when I took over, that was like one of the main things that I was like, I really want to bring that back because I growing up, I was like, Whoa, dad's got like a this this ring, right? And I like wear it and I didn't like the same thing, I didn't know what it was. And I was like, Whoa, you're in like a hall of fame? That's sick. And then he was like, Well, I started it, so I get to be the first one. I was like, oh, that's also cool.

SPEAKER_01 56:31

Is that your dad's dad's, yeah.

SPEAKER_00 56:33

Um so like you know, I uh I want to have that same kind of feeling for someone else.

SPEAKER_02 56:40

Yeah, that's that's an amazing feeling. But like now that you mention uh Hall of Fame, I I'm sure there's a list of people that you all. But you know, like whoever's gonna be there, I think, you know, plot. Yeah, no, it's because I mean recognition is it's it's uh like one of the most important things in this industry, you know, for the years that you've that you have put in. Yeah. And for all the students that you have had, you know, throughout your doors, like you know, Julian Renner. Uh we spoke to some of the our guests and they mentioned her name very often. I mean, who doesn't really know her name right now? No, she's an actor. Here, especially here in New York. Yeah. And she's an amazing human. We run into her, it's super nice, super friendly. And I think that's another thing, right? Because what makes you a good bartender or what makes you this person is the you know, the welcoming of all the people. Oh my gosh. It doesn't matter like what do you do, who you are, what do you where you come from. Um she's always being very welcoming. So they also have to be able to do that.

SPEAKER_00 57:37

And I'm sure like the the the list of uh people you have is insane, like, yeah, I well um Dale de Groff is was in the Hall of Fame in 1993 and I found like a photo he sent to me of him, me, and uh or not me, but him and dad, um, at his bar, the rainbow room where he used to work. And I was like, Dale, like I wanna, you know, really put it more emphasis behind the Hall of the Hall of Fame music. I'm in. Like he's been really helpful and like going back and saying, like, here's some people that you we may have missed over the years. And the first I was like, okay, like here's some of the people I think. And I was like, you know, obviously Julie. He was like, obviously Julie, and moved on. I was like, okay, great. We're on the same page, but like, you know, that's a no-brainer. But there are some folks that have been around for a while that I'm not super familiar with that Dale was like, they've done X, Y, and Z for the community. So like again, like what a how I feel so lucky to have like someone like him be in our corner to help bring this to life. Like again.

SPEAKER_02 58:36

Also, like knowing that he's an icon in the hospitality industry, you know? Absolutely. We all know though his cocktail, the cosmopolitan, and who I mean, we created thousands and thousands and diets. But uh Dell, I think uh for us in the hospitality, especially here in New York, we know like Dell de Graf's name is It's everywhere, right?

SPEAKER_00 58:56

And he had his Hall of Fame ring on like the cover of his book. And I was like, oh my god, like I didn't even like all the years of me looking at that book I never paid attention to. And I was like, oh my god.

SPEAKER_01 59:06

Yeah, that's like it's a part of the community and like so what would be the like requirements to like you to choose someone to win the Hall of Fame?

SPEAKER_00 59:16

Aaron Powell Obviously someone who's like done their time. Uh and yeah, but most importantly, and like with dad was choosing people, is like uh how are they inspired kind of like the the generations and like really a lot of effort put into like a space or um the community in general? Uh I just uh inducted someone in Seattle, his name is John. He's worked at the same bar for 66 years.

SPEAKER_03 59:41

What's fucking awesome?

SPEAKER_00 59:44

And I'm like, this guy is an icon. Like and my aunt found him uh from like a social post on Facebook, and she was like, oh my god, he's like retiring from the bar after 66 years, and she was like, hello, and I was like, whoa. And I like reached out to his family on Facebook. I was like, hello, one, fucking sick. Like, God bless your family. Two, like, we have this thing, a hall of fame. Can I get it? He's like, okay. Um so we did like a little in induction ceremony, like they did something at the bar, and I sent them the ring. He's like, cool, like it's really nice. But like, you know, there's a guy in um Aruba that my dad met who worked at the same bar for like 20 years. My dad's like, this guy has been a badass. But you wouldn't know that. Um his name is Albert. He still sends us Christmas cards. My mom went last year on like a trip and she he picked her up from the airport. I'm like, that's fucking true hospitality and like caring stuff. Like, and what an impact dad has made in his life and like, you know, potentially his career, but it was just like making sure that someone who's put a lot of time in and really dedicated their life. But it's like cool. I don't you know, Albert's the man. Like he hits me up on Facebook from time to time, but I probably haven't seen him since I was six. You know, like I don't I don't know, but I know how much he's done for the community and like how this recognition has helped him in his career as well. So it's it's cool.

SPEAKER_01 1:01:06

And I I honestly I appreciate that uh, you know, point because I feel like sometimes when you work in hospitality, you know, people say like, oh, it's another job. And I I always say this in every episode we have. But I really want people to understand that this is not just a job. It's something that is very human, it's very touchy, and you get, you know, you work with your mom, but also you work with other people for three, four days that they become part of your family.

SPEAKER_00 1:01:39

Oh, of course. We have friends everywhere, right?

SPEAKER_02 1:01:42

Like you you grow, I mean, you I don't know, I don't even know how to put it, honestly, because there's so many, so many things that you can think of, you know, like you connect with so many people in so many different ways, like we just mentioned earlier. You like a friend or a friend who knows a friend, how your friend. Uh and then uh of course, if you go like you know, your mom went to Aruba and he picked him up, the impact that he had on his life for your father, you know, and I think it made a big, big impact in his life because he remembers that, you know, for you to remember someone for more than 30 to 20 years, it's incredible. You know, like and that goes back to hospitality. You know, you build these connections with people that is genuine, you know. Yep. It's not something you force in, it's not something that you want. Something in return is something that you use building for the community, you know, like you make something for everyone, and everyone recognizes that. Yeah.

SPEAKER_01 1:02:32

No, I was gonna say like imagine what uh for the person in cell, what it was important for him to be 66 years working in a place.

SPEAKER_00 1:02:43

So cool.

SPEAKER_01 1:02:43

Yeah, like how much, you know, just not just time, but also like energy and and and patience and you know, love and passion and everything.

SPEAKER_02 1:02:52

And loyalty, because sixty-six years is not.

SPEAKER_00 1:02:54

No, and his like his daughters are like taking over the business now too, which is cool, and like keeping with the family business thing, which I obviously have a lot of like heart for. Uh yeah, it it's it's cool. Like even you know, we do we do the cocktail weeks like BCB, it's like it's such a good time for us, like here. Because people are coming in from other parts of the country and then like, oh my god, I saw you, you were working in that booth, or we met at X, Y, and Z, like now you have that friend, and when you can if we're lucky enough to travel to go to those places, like now you have a friend that you can be like, oh, I'm gonna go see your bar. Like that is something that doesn't happen.

SPEAKER_02 1:03:28

Like, not very often, but yeah, you I can relate to that. Because we met people in Orleans, they basically didn't New York and we connected. It was like, what? Yeah. You know, and and you build a fun relationship. Uh it's a friendly relationship, you know.

SPEAKER_00 1:03:43

Yeah, exactly. That's why I wore my like cocktail Arizona Cocktail Week shirt. Like the folks from Highball, like I you know, I met them down at Tails, um Libby and Mitch, like um I was like, oh my god, like we should hang out. I'm gonna come out there for Arizona Cocktail Week. And then we were like texting, like, let's do an event, let's do this stuff. Like I get so excited about like you made this new friend and new connection, and now like we can help them grow their business and like be a friend.

SPEAKER_01 1:04:06

Like Exactly. Because sometimes, you know, you met people as well, and I feel like also I it that's a good thing that it's been changing and it and it should be changed. It's like, you know, maybe you work in this famous cocktail bar and then you've been like, you know, in the in many interviews, and then you feel like, oh, I'm famous. And then people approach to you and you're not like that friendly. And I feel like it shouldn't be like that because, you know, we don't have to be friends to invite me to your house, but if I'm approaching to you, it's because probably I saw you how you work and I'm impressed, so I want to talk to you about something. And also it's it's good like in another place with we meet each other, and it's like, oh, let's have a drink or let's have chat, and then remember this, and that is and then you see that person again the next year, and it's like, oh, remember when we went to this bar, and then you start having these memories, and that's what became like friends, yeah, but uh also like we're human, we're social, so and and it it's good when you feel like you go to your house and it's like it was a hard day, but also it was super fun that I saw this person and we talk about this and we have this appetizer or whatever. So I feel like this uh industry is it's it's not just party, but it's also very, very fun. No.

SPEAKER_00 1:05:21

Oh, it's it's the best. Like you know what I mean? Like what do you mean? Like we're having such like amazing food and like you share experiences, and because of the work that we're in, whether you're like drinking or not, but you're sharing like a meal or having a cocktail with someone, those like barriers of like friendship are like broken down pretty quickly. So it's like, you know, my wife always jokes, she's like, You like make friends so like quickly. I'm like, I'm always doing something with them, right? So like we're already like if we're having a drink together, like we're already like ten steps down the line. Like we didn't just meet, we're like. So what's going on? Like how was your day? Where do you work? What's going on? Like it's cool that we're able, through hospitality, have those experiences together. And yeah, I you know again, I'm very lucky and I want this magazine to continue to do well and like build a community, but like I I'm not gonna change. I'm still gonna do the be the same person, like very like humble beginnings of like doing all this stuff together. Like as soon as I start thinking otherwise, I don't I'm and you can't that's not the purpose of this.

SPEAKER_02 1:06:31

And you can generally see that you know, like that you are you care about the community. You care a lot because you know you wouldn't be doing this if you wouldn't care. No. Especially in keeping the legacy up there, you know.

SPEAKER_00 1:06:42

Yeah, it's a lot of work. It's a lot of work. Like I saw how much effort this took to set everything off today. It's a lot of work, but you care about it, right? Like so you can see the efforts through all the things that you do. Like if I didn't care, I would have just been like, oh, like someone else can do this. But I'm like, no, no, no.

SPEAKER_01 1:07:00

And you know, we've been doing this for almost almost a year. Uh uh. We yeah. We started out uh shooting shooting in May. Yeah. We said shoot it in May, but definitely our first uh episode came out on August. But uh, you know, obviously like everybody else, we work and we hope that in the future we still have a day job.

SPEAKER_02 1:07:24

Like not a day job, an evening job because I'm still behind the bar. Yep. She's uh AMP and you know, like we're working, but uh you know, like we are still doing this, and we do this because we basically and generally, like we said, uh love what we do. Yep. Uh this is our careers. Uh this is my I think this is my own career because it took me so long to be this person. And also because you know, I can relate with a lot of people who's in my community, my Latino community, we started as a bus boy, you know, full runner, you know, barista. Um they became chefs, some of them. Some of them became bartenders, now had bartenders. Uh I took you when we started working, I remember like uh looking back to a couple of my friends who now running bars. Uh, we started buzzing, and we were afraid of like, oh, I don't want to clean that table because I don't know what to say. And you were like, oh, because you know, we had to go and water the tables. And they were like, uh no, you go, you go to the table. But like, no, that's your section.

SPEAKER_00 1:08:22

You're like, look how far you've come now. Yeah.

SPEAKER_02 1:08:23

And now they've seen these guys running bars and it's crazy. Owning their own restaurants. So, like, someone, like you know, going back to that, uh, it doesn't matter how teamy you are, this uh this industry will make you social and it'll make you outgoing. It'll make you like uh you learn how to break the ice easily. No, there's no way you're not gonna be learning that. Uh I approach you with it, yeah. Yeah, hi, hey, hi. You know, and you know, I think it comes with a lot of work too, you know, because I feel like for you to end up in this uh magazines, it means a lot. But also you have to pay you to, you know, like you learn your step, like we always say. Uh and also you know, the coming of bartenders, the new bartenders, I always say that to them, you know, don't feel uh you know small, feel proud.

SPEAKER_00 1:09:09

Yeah, absolutely.

SPEAKER_02 1:09:11

It's your personality, showcase it. You might not have it yet, but build it like like um build that confidence. And the the only way you can build that confidence is doing it over over and over.

SPEAKER_00 1:09:20

That's right, repetition, yeah, exactly.

SPEAKER_01 1:09:22

That's how you but also that confidence, I I believe that it has to do with uh you know seeing role models and also like representation. And I and I love this magazine, I mean, especially this cover, because I'm a friend, so but I I believe that uh this is not on purpose that shows the case.

SPEAKER_02 1:09:38

I also want to showcase uh these guys because you know we have two detached clubs as well.

SPEAKER_00 1:09:43

Yeah, they have to be uh last issue.

SPEAKER_01 1:09:45

I believe that this one um is not on purpose. It should you're showing uh Stephanie Isaiah or Natasha and also but it's because they work. They work their their you know, they're not here because they're Latino, there's like it's because they work their way up, they are very hard workers, the experience that they put and also the love they put in on the industry, and it's that's why they're here. And and and I know.

SPEAKER_00 1:10:11

Yeah, like that's it. They're there because that's that's who works there, those are our friends, like that's who we had it on the on the cover, and you know, our uh same thing, like our friends at Yacht Club, all those people work there.

SPEAKER_02 1:10:23

Yeah. Everybody earned their spot. Uh you earned your stretch, like we said. Yep. Uh and that's why they're here. And you know, and thank you, thank you for doing this for for the community. Oh yeah. Uh thank you for showing us uh, you know, what you're doing, and you know, thanks to your dad.

SPEAKER_01 1:10:38

Thanks to your own.

SPEAKER_00 1:10:39

Oh, yeah. And thanks to dad for sure. Yeah, and and mom, right? Yeah, she gets uh she's the back of the house. She takes it like I'm telling you, she holds it down for me. Um you know, all this is really possible because she continued to to keep it alive. You know, it doesn't matter.

SPEAKER_01 1:10:52

And obviously, thank you, thank you for for you know, you it's not like you you took the the position because oh I have to fill the shows, but also you love it.

SPEAKER_00 1:11:02

Yeah, I I re I really do care. I mean, like, you know, uh this is genuinely like who I am, like, right? You know, I try to spend as much time as with as many people, but I like I really give a shit, right? Like it's there's no like there's there's no other way to do it. And it's because of like I grew up in this. Like I feel like ownership literally of taking care of this community and trying to do stuff and highlight everyone and like, you know, it's a lot. I wish I had like, you know, you know. Yeah, no, I wish I had like 20,000 pages to keep showcasing everyone and doing all these things. But you know, it's expensive to print and ship like all these magazines. It's a lot. But I uh it my like purpose when I like put my feet down in the morning is like, okay, like I'm doing this not only for my family to have a business, but to help this community and you know, to be a part of something that I also truly care about. Like I can't think of a a better reason every day to like get up. Like I'm like, all right, I got I got people to like hook up and like to take care of.

SPEAKER_01 1:12:03

And talking about uh expensiveness, how do you produce these, like how like how people can get it? Oh yeah.

SPEAKER_00 1:12:10

Yeah, you can uh another thing I'm very lucky that dad got in the early 90s was uh our website, which is bartender.com. It's like what a great domain name to have. But you know, dad bought it early on, and I was just like, damn, I th I thank him a lot for that.

SPEAKER_03 1:12:25

That's very important.

SPEAKER_00 1:12:26

Yeah, so you can read everything for free on bartender.com. You can click through uh the websites, et cetera. Uh we are the media partner for most of the bigger like uh activations like Portland and uh BCB coming up. We're now officially a uh media partner for Tails, which is awesome. Seattle Cocktail Week, which is next week, so you can always get copies there. Speed Rack, another very important one for us. Like, love, love that partnership and love taking care of like all the winners get featured in the magazine and on Instagram. Like that I like I get hype for those events. Like everyone does. They're so much fun. Um and they're they have a lot of meaning behind them, so that's exciting. And then you can subscribe to get the actual physical print um magazine. Uh again, same thing, bartender.com. So everything leads you there. And then like send me a DM on Instagram at bartender magazine. I won't be able to do that.

SPEAKER_01 1:13:14

And also, honestly, guys, the the subscription is not that expensive. It's like twenty-five dollars.

SPEAKER_00 1:13:19

Yeah, it's like twenty five, thirty bucks for two years.

SPEAKER_02 1:13:21

Um as one drink this day.

SPEAKER_00 1:13:24

Yeah. Exactly. Yeah. Here for sure. Um yeah, and it's really like those costs like help mom take and ship them. Because it is expensive to keep a print magazine up and coming. And then for the postcards too, yeah. We have a um we have an app which you can download, bartender.com app, on you know Android and Apple devices. And to save some money, because we're doing like a lot of events, I made these postcards uh and they're like in different boxes for like uh cocktail supplies and different things like that. Um but it saves on some printing things, and it's nice to like go to a bar sometimes and just like leave a little card so you can scan these QR codes and download our app or read the magazine right from your phone. So it's cool. Oh, thank you. Yeah.

SPEAKER_02 1:14:06

Because this is something that must have Yes, absolutely. Absolutely, especially something uh if you're a bartender, if you're reading, if you're listening to us, I mean I mean you're watching, you're listening to us because I would recommend to like you know, definitely get uh download the app and then you know I mean the social media is out there for share it, share it because sharing is scaring.

SPEAKER_01 1:14:30

Yes, absolutely.

SPEAKER_00 1:14:31

Yeah, thank you. Yeah, all that's always recommended. All that helps.

SPEAKER_02 1:14:33

Everything that you can get your hands on uh also art and there in terms of tools, because this is a great tool also to have. Yeah. You know, it's supervision, like one thing we mentioned, uh when you wake up in the morning and if you read something, uh I don't know, sports, the news, the weather, something, right? They give you a talking point for the evening when you go to work and you talk about somebody asking for a for football jets. Yeah. How was the game? And then you're like terrible. Next topic. But they but they say we give you a talking point and then you you covering to the news, right? So I think this is the best way, you know. You get up and you you know get to your your Yeah.

SPEAKER_00 1:15:14

That's it's cool. And there's like we're always doing something on social. Oh my god, yeah. The 26 for 26, which was an awesome feature that we did with our friends of Brown Foreman. See, like that I that I I love that kind of stuff, especially when people were like Victor. Yes.

SPEAKER_02 1:15:31

Oh, Victoria. Yeah. Victor and Victoria together. Yeah. Yes.

SPEAKER_00 1:15:37

Alphabetical. Yeah, that's right. Um but yeah, the uh Victoria and Dre, like the Sippin' Guzzle team, they've been like, you know, that's like my second home. Like I I love it.

SPEAKER_02 1:15:45

This is amazing. See different faces. Yeah. All these guys here.

SPEAKER_00 1:15:49

Yeah. It's like, you know, I the cheers thing where you know sometimes you want to go where everybody knows your name. It's like important to have like your Cheers bar. That's like the like true hospitality. You like to go to the bars that like they say hi when you walk in, you take care of it. They might never know like what your name was or what you ordered, but they're like, you came and you supported me, and like you keep going back. And I've been lucky to have the the sip and guzzle team.

SPEAKER_01 1:16:14

What about your merch? Because obviously you have a very awesome merch. Like, oh, thank you.

SPEAKER_00 1:16:18

We got our hats. Yeah. Uh yeah, tip your bartenders. Yeah. That was a good idea. I like bartenders of the shit though. Yeah. Collab.

SPEAKER_03 1:16:36

Yeah, I think that.

SPEAKER_00 1:16:37

Um yeah, no. Um everything again is on our website, bartender.com. The the hats have been like uh like my weird calling card now. Like I like wearing hats, but um you know, I'm from Jersey, and I had this like everyone in New York was wearing like New York, and then I saw like people wearing Dallas and like different cities upside down. And I was like, I don't think anyone wants a New Jersey hat. And I'm from New Jersey, so I can tell.

SPEAKER_03 1:17:00

Um but I was just like, I don't think anyone's in New York.

SPEAKER_00 1:17:03

I love Jersey. I still live there. It's my favorite place on the planet. Um but uh you know, I was like, oh what like what else can I do? So I like mocked up a like bartender upside down. I was like, honestly, it's kind of sick. And then I wore it out and went, took it to the bar, and everyone's like, that's sweet. I was like, I'm gonna make these. Yeah. Um so yeah, we always have these on our on our website, and it's just it's fun.

SPEAKER_02 1:17:24

You know what I thought about the when I saw the the hat for the first time? Uh you know those cop cars uh sometimes have the police up upwards, but in like in London or Okay, yeah. So I I thought that was like the concept of it. Like it's a helicopter is look looking for you. Yeah, you're watching from above your cabal, and it's like, hey, are you here for me picking me up? Yeah, picking me up. Yeah.

SPEAKER_00 1:17:46

So someone the other day said to me, they're like, is that so when you you're like you fall on the ground, they can see it? I was like, no. But whatever. Whatever your interpretation is, sure. That is the origin story though. Uh yeah, but it the hat they're great quality hats. Uh like Anderson. Yeah. Yeah, they do say bartender, and I have our our logos. Like somewhere. Yeah. Yeah. So it's cool, and I like you know, I I like the merch thing. It's fun. Like I always send it like streetwear and stuff when I was younger. So I was like, oh, I want to like. Oh, it's cool.

SPEAKER_02 1:18:15

Is that cool to have like uh a nice uh like swag, you know, that's it's fun to hand them out too like well it was a pleasure to have you here.

SPEAKER_01 1:18:25

Yes, I'm gonna be able to do that.

SPEAKER_00 1:18:27

Appreciate you both.

SPEAKER_02 1:18:28

Is there anybody anything that you'd like to say to the comment before we go?

SPEAKER_00 1:18:31

Oh yes. Well, definitely check us out on bartender.com, follow us at bartender magazine on Instagram. And if you see these beautiful faces or anyone that's in the magazine, make sure you say hi to them. Yeah, it means a lot. So continue to support us and I will support you right back. And you know, make sure you follow them as well. Like this is a big community, and you guys um really appreciate you having me. It's it means a lot.

SPEAKER_01 1:18:55

Thank you so much. We're very honored, obviously, you know, having your ma your mom and your dad uh legacy, it's uh it's something that we're also kind of like following them because it's something that also it's very important for us, like the bartender in industry. But thank you so much, uh audience, friends, and everybody too for watching us too.

SPEAKER_02 1:19:15

Shut up, please grandma.

SPEAKER_01 1:19:17

Um, like Edgar's uh uh teacher says today, support your local bartender. Don't forget to tip your bartenders, don't forget to tip. That's right. And uh please um follow us on Instagram. Uh if you want to watch all the episodes, we're uh on our webpage, www.bartalking talking bar nyc.com. And also if you want to support us, you can uh see the link on Instagram and also on YouTube. We have a donation. Buy me a coffee. Buy me a coffee.

SPEAKER_03 1:19:49

There you go.

SPEAKER_01 1:19:50

And um, you know, we can continue to do this uh and grow up. And thank you again for another episode.

SPEAKER_00 1:19:57

Look at that. Double high fives to you guys. Thank you both. I appreciate it.

SPEAKER_02 1:20:01

We had to say goodbye, but we bar talk the talking bar. Yeah, you if you're gonna say I'm gonna say bad talking talking bar.

SPEAKER_00 1:20:08

Bar talking talking bar.

SPEAKER_02 1:20:09

Yeah. Okay, right. And then three, two, one. This was Bar Talking Talking Bar.

SPEAKER_01 1:20:15

See you next time. Bye.

SPEAKER_02 1:20:18

See you later.