Military Discipline, Bartending Hustle: How Neil Flores Conquered 3 North America's 50 Best Bars

How does a military become one of New York City's most accomplished bartenders, working at three of North America's 50 Best Bars at the same time? This is the unfiltered story of Niel Flores.

In this powerful episode of Bar Talking Talking Bar, we uncover the incredible journey of a New Jersey native with Salvadorian roots who forged one of the most unique paths in the hospitality industry. Neil shares his experience in the military, including his time as a mortician, and the pivotal moment he realized his true calling was behind the bar.

This is a story about sheer grit. From starting as a barback with a dream of making it in Manhattan to simultaneously holding down positions at the legendary Employees Only, the iconic Katana Kitten, and the acclaimed Superbueno. Niel's journey is a masterclass in hustle, dedication, and what it truly means to succeed in the most competitive city on earth.

If you’re into hospitality industry insights,  this episode is for you! 

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Transcript

SPEAKER_03 0:23

Whether it's the art of bartenders, the cocktails and hospitality, or the wildest bartels, expect raw conversations and listen to the people or your favorite cocktails to keep the night life alive. If you love bards, it's great. And the stories that bring them to life, follow us after and subscribe to keep the conversations flowing.

SPEAKER_01 0:55

Welcome back to another episode of your favorite podcast, Bar Talking, Talking Bar. I'm a guy analyst.

SPEAKER_04 1:01

And I'm Nuri Robles.

SPEAKER_01 1:02

We're so excited today. First things first, I want to acknowledge everyone who's been uh listening and following us on Instagram and TikTok and our platforms. Thank you for for the time you've been taking uh to listen to uh everyone's stories here. Uh but without further ado, we want to introduce you with our good friend. Uh why don't you help me introduce guests of the day?

SPEAKER_03 1:26

Neil.

SPEAKER_04 1:37

I was gonna say flowers. I said that it's flowers.

SPEAKER_01 1:41

Welcome to the VIP Lounge. Um, thank you so much for taking the day. We know you're far away, US, and thank you for traveling all the way to no man's land. I had to bring my passport. Cardi was with you at all times.

SPEAKER_04 1:58

Yeah, thank you so much because I know also you work very hard on Sundays, and um definitely closing that bar is is is obviously I think it's amazing, but also it's super like, oh, it's already day, right? Um but before we go further, uh many people know you as we know, but some people probably don't. Uh so if you help us to introduce yourself to the audience, who you are, where you're coming from, etc. etc.

SPEAKER_00 2:27

All right. I am uh Neil Flores. I'm uh fortunately a bartender here in New York City, and uh very, very happy and excited to be here.

SPEAKER_04 2:37

So Perfecto. Um so obviously we're gonna go back, back, back. So where are you originally from?

SPEAKER_00 2:45

So I'm uh born and raised in Jersey City, and um I started bartending. Well, started bar backing, uh busing, serving at this small pub. It was a really cool pub in Jersey City called the Fox and Crow. And uh they did like live uh jazz in the back, classic cocktails, that's where I learned my classics, old-fashioned, Sazerac, uh, Manhattan, and uh it was really fun, honestly. But way before that, how I got into bartending was uh very deep connection for me in the sense of uh I was in the military for six years. I was in the Air Force and I was a mortician. Which is I would open bodies. Oh that's very interesting and cool. Fun fact, yeah. Um, but I did that, but my after that I uh drove track the trailers and great money, but I was always in military as well, or military and out af outside of it. But uh I was always more in the pursuit of happiness. So I wanted things that I felt fulfilled or fulfilled me or just made me happy. So a little after that was when I started, I took on that job at the Fox and Crow and then opened up this uh it was more a fine dine restaurant in uh like Rutherford, New Jersey. And I actually lied in my resume there. I said I was a bartender, but I wasn't. But I knew my classics.

SPEAKER_04 4:21

Like many people, many people live on the advice for me, who doesn't? Um I wanna stop you a little bit there because obviously um we know you and uh I mean I love your personality, and I guess also that has to be with your family, how you grew up. So if you want to tell us a little bit of like how's your family, you have siblings, your mom, your pop.

SPEAKER_00 4:42

Yes, definitely. Um thank you, thank you. I love my family. I could always be a better son, that's for sure. Um, and a better sibling. But I grew up with four wonderful sisters that uh they're incredible, they really shaped me to be the man I am today.

SPEAKER_01 5:02

Are they older now than you?

SPEAKER_00 5:04

I am the baby. Um but they are incredible, all of them in their own way, very special. And fortunately, I have one big brother, and he is the best father I've ever seen. And uh always at my corner, I just always had the best like support system. You know, we always had each other through thick and thin, and just we we always had someone to rely on, which was each other, which was nice because our parents would always be working. Um, my dad wasn't really too present, but that's okay. Um, my mom was though. My mom was always working though.

SPEAKER_01 5:43

The mom, the the mom is always the root of the family.

SPEAKER_00 5:46

Yeah, man, she is so powerful, you know.

SPEAKER_01 5:49

And that's what we honestly, gratefully. Uh my mom also was kind of like the head of the family, but at the same time, the father and the mother sometimes, you know. Yeah. Um we need these experiences, and I I'm, I mean, now you're sharing experience with your sisters. I grew up, most of my my cousins were girls. So I grew up with all these girls, you know, like it was just like my my brothers. I have three more brothers. But I relate more with my my girl cousins that, you know, I used to, you know, hang out, they show me how to dance, do things. But with my cousins, they were like, ah, you they made me feel timid, more than anything, really. So my my my cousins make me like feel more like grateful and uplifting and going per se, you know. So I feel like, and I have a similar friend who said uh, you know, like their sisters were like there all the time. And sometimes you need that, you know, because we understand that especially nowadays, how important uh the woman figure is in our lives. And we don't see that because we only know that our mom is there, but other sisters are very important in our lives too.

SPEAKER_04 6:50

I also want to add that I feel like in the Latino community, we also have this representation of male that they are very strong. Uh, you know, sometimes they teach you like men don't cry, men don't uh show their emotions. But I think growing up with women also gives you that uh feminine side that is nothing wrong with it. But it it helps you to be a better person in society, I think. Because you have both sides.

SPEAKER_00 7:18

Completely agree. You know, it's it gives you a better understanding, I would say, to be honest, and more uh more depth. More depth, see things in a different way, or at least see things the way everyone can see them. And uh I think it's a plus, you know. I'm very grateful, very grateful for my sisters. Uh every time they keep up with me, you know. I don't use social media too often, but it's only for work, but they always keep up with it, you know, and like and they don't stop by the bar too often, but one specific sister, which is like my second mom, she's always there. Like uh not visiting, but when she's in town right now, she's deployed.

SPEAKER_01 7:59

Okay. Oh, she's also in the military.

SPEAKER_00 8:01

Yeah, yeah. She actually, funny story, when I joined, uh, she loves me very much. We have a very deep connection. Um uh when I joined, she joined a week after because she didn't want me to go alone.

SPEAKER_04 8:13

Oh wow.

SPEAKER_00 8:14

Yeah, that's sweet.

SPEAKER_04 8:15

That's sweet, yeah. I mean, that's uh I mean I have only one sibling, and I don't know also how to grow with like more girls. So, but I don't uh like you said you have a brother and you have four uh sisters. How is a house like that? Like growing with like different ages, I guess. Oh my god. It's crazy.

SPEAKER_01 8:37

You were the baby, so you probably were warm and in the war zone every day. Fighting for the bathroom, you know.

SPEAKER_04 8:46

At least what would be your like like childhood uh family meal that you always feel like, oh my god.

SPEAKER_00 8:57

Oh man, the days that my mom used to cook.

SPEAKER_01 9:02

Well, uh tell us what your background a little bit, because I know you Oh yeah.

SPEAKER_00 9:06

So um born and raised in Jersey City, and uh I come from uh Salvadorian descent. Okay, so my uh dad and mom. My mom was an orphan. She um grew up in El Salvador, that's where she met my dad, and there was a civil war going on at the time in El Salvador. Yeah, and they migrated here to the United States and they moved to Union City. And um, yeah, and that's where everything started, you know, for them. It was them and my older sister. They left my big brother and the second oldest sister back in El Salvador, so they grew up on their own. Oh, sure. You know, so it was tough. They have their own story, and it's honestly I always get shocked, you know, how well our family turned out. Like everyone turned out good, everyone's uh successful, everyone is focused, everyone's a family.

SPEAKER_04 10:00

Like like, yeah, because it's very hard when you grow up, especially if you grew up alone and in a country that is going through like these big changes. Like and you know, unfortunately, um many people consider El Salvador, you know, with the propaganda and still, like, oh, it's just like gangs, right?

SPEAKER_01 10:20

Yeah. And the school people is the I always say there's more good than the bad. It would just like the news. Um, they always showcase the worst. It's not even the bad, it's the worst. Yeah. And I feel like, you know, that is not even helpful for everyone in in the world because everybody sees it from outside. Like in our countries, people don't think out of the box either, right? So when you show she's showing in the news something bad or that is happening, you know, you don't want that.

SPEAKER_04 10:50

And I feel like your explanation shows that as like as well, right? Like saying my brother and my sister grew up, and they they don't have to be gang members. They're like turning out like people.

SPEAKER_00 11:00

No, they're perfect, honestly. But but no, you go back now, and man, El Salvador is completely different.

SPEAKER_02 11:07

Yeah.

SPEAKER_00 11:07

I used to go back every year. Uh, I haven't gone back for like three years, but last time I went, it's everything is clean. You could you feel like you're in a tourist place. Yeah. You know, you feel the culture, you see the changes. You know, big thanks to the president, uh Bukele. He really changed things up, and you know, I completely agree with him. Like, um I really do agree with him. You know, you everyone should pay the price for their mistakes.

SPEAKER_04 11:32

So Yeah, I mean, definitely like I I feel like you know, every country has different laws and and different situations. I guess also, like many people say, for example, in Mexico we have kind of the same problematic, like, but compared with El Salvador, Mexico is also a big country, so it's harder to have a you know manage that amount of like violence and things like that. But I feel like going back, for example, like your family, right? And and talking about your childhood, I I believe Mexico and El Salvador has like similar things, like tortillas, I guess.

SPEAKER_01 12:09

The bobozas are the best thing ever, gorditas, I call them. If you guys are in Mexico City, you guys know what I'm talking about. Yeah, yeah. At least in it.

SPEAKER_04 12:18

So I uh um to back going to my question, like what would be like a dish that you would be like, oh my god, when I was a kid, I was eating this.

SPEAKER_00 12:28

Man, to be honest, uh what I remember was my dad's rabo.

SPEAKER_02 12:33

Uh huh.

SPEAKER_00 12:34

Rabochú or Rabo de vaca? Rabo de vaca. Oh, okay. Yeah, my dad's rabo, and he would always make this like secret hot sauce till today he hasn't given anyone his recipe. But uh yeah, dish-wise, that is uh something I remember.

SPEAKER_04 12:50

And uh why did you choose to go to the army?

SPEAKER_00 12:55

Oh man, that is a deep question there because uh so I had a scholarship, I ran track, and I was a good runner, and I got a scholarship to Ohio. Oh, how are you? And um I ran there for a year, but it was my first time leaving home ever.

SPEAKER_01 13:13

So you lived in Ohio for a year?

SPEAKER_00 13:15

I went, yeah, pretty much because I went for a year for college, and uh it was a different world. How long were you? I was young, I was 18. Um, but it was a different world, completely different, different people. Uh I experienced a lot, quite quite a bit of racism to be honest. But uh, you know, I had my family.

SPEAKER_01 13:39

Bro, but you're you're lighter than I am.

SPEAKER_00 13:41

You know, you know what's funny? A lot of uh growing up, uh we would be like, ah, because it's like my light eyes, blah blah blah. But no, like when you're in a different state state, it you you're recognized right away instantly.

SPEAKER_01 13:57

And the accents, right? Because even if we have an eyes accent, it's like you're still Yeah, yeah.

SPEAKER_00 14:03

But long story short, I did a year uh over there. I did I knew I didn't want to go back. And uh I loved running, I was I was always very competitive. I loved sports, but it took the love away from from track that I no longer wanted to compete. Um because it was so different over there. Anyways, instead of wasting a year, and I didn't I knew I want I didn't want to go back to Ohio, so I uh instead of wasting time, I hate wasting time, you know. So uh I joined the military. And at the beginning, my family didn't believe me, but everything was submitted already. I did, I took my ASVAB, and the way I ended up a mortician was completely my fault. I was young, kind of stupid. I scored good on the ASVAB, and they're like, here are your jobless things, and I was young and stupid. And I was like, whatever you need me for.

SPEAKER_04 14:55

Then they're like, okay, here we go.

SPEAKER_00 14:57

That recruiter was like jackpot. I was like, no.

SPEAKER_04 15:03

Honestly, when you say it, I was like, okay, maybe he was very like, I want to know what is going on in the liver or something like that.

SPEAKER_00 15:10

No, no, no, no. So, but it was silly, you know. Once I signed away, I just I was happy, you know. I was like, oh man, I'm doing something exciting, something that I chose to do. And it was still my choice, you know, but I took it very serious. Like, um, but what I love, I trained. I was training so hard, like as if I was going to the Olympics or something, man. I would I was swimming, lifting, running. By the time I got to boot camp, I thought it was so easy. But it was my first time being away from home. It was uh different to experience other people away from home, their reactions, crying, um, you know, isolated, like uh, but you know, I was always now that this is where I gotta thank my mom, you know, like it was always warm, warm to people, like, hey, everything's gonna be okay. We got each other now. You know, it's like um, so it was like a band of brothers, you know, picking 60 guys showering together, you know. Yeah. So but but it was you know, it's my my brothers, you know. Like uh, I actually still keep in touch with uh some of them. And um it was a great experience in the military, to be honest. I loved it. I love the discipline, I love the structure, I love uh not necessarily rules, but I just love that discipline and sharpness of hey, this is what we are, this is what we represent. Tight, the tightness.

SPEAKER_04 16:32

And um, so when you when you sign up and they say, okay, you're gonna be a mortician, um how you how's your feeling like you know, as a young person dealing with like dead bodies? Because I think you know, when you go to school and you learn anatomy, it's different to see a picture when you have to open a body.

SPEAKER_00 16:53

Yeah, I mean, there's trainings to it. Um, but the first time I was in the room, that smell alone was very thick and it took getting used to.

SPEAKER_02 17:04

Yeah, yeah.

SPEAKER_00 17:05

But you're never in the room alone, you're always with a doctor that you know you're pretty much handing him tools unless he tells you, hey, cut something. But uh you know, after a while, you know, it's just um it's all mental. Like, don't let it's not that serious. After a while, I was just with music, just chopping things up.

SPEAKER_04 17:23

Yeah, and I mean it is also uh feels a purpose, right? Like you're doing that because something has to be I don't know, approved in that paper. Yeah. And I guess it's not like you're just playing with a body. Yeah.

SPEAKER_00 17:37

But the toughest part was, you know, dressing him and uh maquia. Um the toughest part was uh after that was giving him back to the family. Family was always very you know resentful, hated the military, you'd get spit on because we would also do the ceremonies. That was the toughest part. Seeing the reaction of families.

SPEAKER_04 17:58

And um for example, for you, Wara also was like what how long you've been in the army and then going back home? How does it work?

SPEAKER_00 18:08

Uh so fortunately the you would do like uh three months of that, and then they would give you like six months like off of uh doing your job skill, or they'll place you in another thing, they'll place you in the gym handing out towels or something. You know, but um uh to cut after the military, what drew me to like really love the industry or find the happiness since I was always chasing it, was I feel like dealing so much with the dead, I really learned to value life, you know, value people, value their interactions, value, value them from even behind the bar now. Like it's very important to me.

SPEAKER_04 18:50

Yeah, I mean I I was working a little bit in a hospital and I remember uh having also patients that they pass, so you have also to like uh address them and do that. And I remember, I mean, the first I mean, obviously when my mom passed, it was like blood circony with that. But when you see other people and you don't have feelings, I think it opens a little bit more your eyes in terms of like this is how we are, right? One day you are life and one day you're not and uh definitely it's it it makes you an impact in terms of like how kind can you be with people, how kind can you be with yourself as well, right?

SPEAKER_01 19:31

Because sometimes how to value life and every say every every day, every second, rather than just you know, thinking of whatever Christianness we have as go as young adults, right? Because at that time, I mean you're 18, 19, 20 perhaps. Yeah. You're like discovering life in in so many ways. And in a good way, it's an experience that a lot of people can relate, because a lot of people who have been in the army can relate to this, that you know, they went and did this kind of jobs or any other job in the military, and then went back home and they went back to society, you know, trying to be part of something, you know, like maybe the one some became teachers, some became a physical instructor, some became uh pro athletes. And and then there's so many different, you know, uh directions they took, uh, but your life took you to a different path to discovering the hospitality of food and service. And the food and service industry, what the food has what the food and service industry has to offer in terms of in terms of uh uh the human part of it, rather than just you know giving you a cocktail, giving you uh the best meal we have, giving you the best special we have, is uh making you feel like also at home, right? Yeah. So I think that's that's what I mean, I don't know, but what for what I've seen throughout the years, the years that I've met you, you've always been so kind. I never knew, like, honestly, I didn't even know that you were part of the humanitarian until like a couple years ago. But my what really caught my eye in a way, it was like, wow, he's been in the military, but he's not this tough person room, like like shouting, like he's super chill, he's always relaxed. Like you're busy when excessive work behind the bar. You're always like, you know, you chill, you're always like, What's up, hey, what's up? Like, hey, say hi to everyone. Which sometimes to even to me as a partner, I'm like, oh my, you know, like we say to innovation, I'm I'm working with my colleagues, like, hey, hi, hey. But if you get distracted somehow because you want to get things done, right? But I've always seen you like, you know, talking to everybody. And I feel like it's part of the military too, because you said it earlier, right? Is the structure, but also showing you that like consistency and resilience, and you know, like I'm aware of everything. I know where everything goes, uh, what's happening. And that's pretty cool because you know, not a lot of us have that. I think there's only one person that we know who has been in the military in the industry, and that's Marcelo Chassis. Uh yeah, we love that guy. But I mean, your story is amazing because I mean, a lot of like say a lot of folks who are listening or watching right now can relate to that. You know, either being in the military or they wanted to be part of the military. Because I know I know a lot of people who want to be uh part of the military, they don't know what they're getting to until they get in there, right? Yeah. Like you don't know how many miles you have to run, you don't know how many pushes or pull-ups or you all all this work has you have to do until you are there. Right? Yeah. What do you say?

SPEAKER_02 22:24

No, I'm not sure.

SPEAKER_01 22:27

That's amazing to me, you know, like the way I the way I see it from from from this, you know, this side. But I mean, nobody can leave you shoes, right? And and so so you grew up in in Jackson, right? In Jersey, and you started working in this place. And and how do you get in there? Like, do you apply? Do you went in there look for a job? Like you say, you went to the second place, yeah. You apply in resume, but so how do you study there?

SPEAKER_00 22:53

So I was working in both Fox and Crow and uh the Fine Done restaurant. But uh when I left both, uh a job opened up at at the time, it was like the best bar in Jersey City. Actually, the Garrett Group. The Garrett Group opened it in Jersey City. It's called Dollboy. An amazing bar. You know, really 80s, 90s hip hop at the time of opening, very industry heavy. Uh, but it was like the first bar that I went into, and I was like, whoa, this is a vibe. But it was a different type of vibe, it wasn't like a college vibe that I was used to, you know, going down a whole book and it was all freaking craziness, college students going nuts. Um, but uh it was like you felt a quality to it, and the drinks were good, they were tasty, they were quick. The bartenders were I I saw them and they were it was their stage, you know. They were putting on the show for the people, the room was packed, standing room, great bumping of hip hop, and it was just nice. The lights were low, very dim in there, and I was like, man. And they had Wednesdays where they had vinyl Wednesdays, okay, and it was always packed, but it was really good records just playing, and I was like, I grew such an appreciation to like their music, and I would I would never miss a Wednesday. Um, so I would go, but then I was I was like, I want to work there, and I saw that they were looking for someone and I applied, and somehow I got the job as a bartender. As a bartender.

SPEAKER_04 24:30

Okay.

SPEAKER_00 24:32

And uh man, I had a great time. I was working with uh a great French guy. Uh his name is Gabriel. Um, genius, genius at creating cocktails, delicious drinks. Uh we had a good run, you know. Then he moved on to somewhere else. I stayed at Dolboy for like a few years. But all you know, I was always I always had that ambition in me. Because now I knew I was in it and I was passionate about it. I loved cocktails, I loved people, I loved uh treating guests.

SPEAKER_04 25:00

So you never thought like, okay, maybe I can study something else or I can go so you will fall in love right away.

SPEAKER_00 25:06

Yeah, I I tried school, it just wasn't for me. A classroom environment wasn't for me. It would bore me. No, it would bore me, and I just nah it wasn't for me. Uh so I knew, like, I really enjoyed what I was doing, and I wanted to take it to the next level. And what better level than New York City?

SPEAKER_04 25:24

Um, so you will start working in New York City?

SPEAKER_00 25:28

Uh, then uh Gabriel before leaving was like, hey, this great bar is opening up in New York City. You should apply. And I was I was like, come on, I don't know anyone over there. How am I gonna get hired? And uh it was Broken Shaker. I didn't know anything about any cocktail bars, nothing. I was like, he was like, Promise me you're gonna go apply out. Matter of fact, I'll go with you. So he actually came with me. We applied together.

SPEAKER_02 25:53

Oh wow.

SPEAKER_00 25:54

And um we applied to Broken Shaker, and that was probably one of the best things ever, in the sense that that's where I met my bestest friends till today in New York, which is you know, Jose Morales, Eddie Burgos. Uh they're uh they're still at Broken Shaker, actually, and they work at uh Goodnight Sunny's in the East Village. Oh, I know they are incredible people.

SPEAKER_04 26:19

And what year are we talking about?

SPEAKER_00 26:20

Shoot, maybe 17. Okay. I think 17. And that's where I made one of that's where I met one of my uh one of my mentors, uh Gabe Orta. Okay, uh one of the was was one of the owners of Book and Shaker. Uh so intellectual, you know. I like his deep connection to like things beyond uh everything we do. He thinks more energy, thinks more peace, peace, peace within yourself. And you know, like there was a moment where he was sending me multiple books to read, but it was me reaching out to him. Hey Gabe, like uh you have any recommendations? And also he loves to surf. He actually went to El Salvador, uh and he actually recommended me a hotel over that when I went to El Salvador, and I actually stayed in the hotel. Amazing, like wow, because he's a big surfer. And um at Shaker, I went in as a bar back though, and we were opening it. It was the opening, it was a crazy opening 17, 18 hour days in the heat. The summer that is where I learned the epitome of mega batching. Yeah, yeah, yeah. It was crazy.

SPEAKER_04 27:28

How big could be a batch over there?

SPEAKER_00 27:31

Oh my god, it was a gallon. I mean, like Cambros, like a five gallon? Yeah, yeah, like a big Cambros on Cambros on Cambros, and it was it was nuts.

SPEAKER_04 27:41

Nuts.

SPEAKER_00 27:42

It was really nuts.

SPEAKER_04 27:43

And then you know, right now we're in 2026, and we know that back in the early 2000s, it was a change in the cocktail world in New York City, uh, bringing like natural juices, and so we're talking about 17 years later. Can you talk about like how was the scene? Because right now the scene is obviously completely different, you know.

SPEAKER_00 28:06

Oh, what do you mean obviously?

SPEAKER_04 28:07

In in terms of like, you know, right now you see a lot of like bars that they do clarifications, like that. But back in the day, I think in the middle of the, you know, back then there wasn't many, right?

SPEAKER_01 28:20

There wasn't many clarifications back then. No, actually not.

SPEAKER_00 28:24

We didn't have or not even one.

SPEAKER_04 28:26

No, no, because that's why I'm asking, because you know, like like I was telling you before, I I wasn't like really a bar person back in those years. And I remember that either here of like, let's go to thy bar, right? And the cocktail places were more like sophisticated and things like that. So I think Broken Shreker was like opening. So how was the the the scene?

SPEAKER_00 28:50

It was all like uh, you know, like it was like variations of margarita, old fashioned swizzles. Uh, I remember that. I remember there was like an orgeot drink too. But uh no, nothing, nothing over the top. Nothing over the top of like uh the base spectrum of classics. Something was came from there. The craziest one that I remember was like uh an infusion of uh of a poppy seed. It was like an egg, it was an egg white drink. It was a poppy seed bagel infusion. That was uh I think our most wild cocktail.

SPEAKER_04 29:22

And and when you started working there, did you see like ingredients that you were not aware of?

SPEAKER_00 29:28

Oh yeah, yeah, definitely. Yeah, yeah, you know, a whole set more vegetables and stuff, and I was like uh seeing like I didn't even know how to make an orger at that point, but that's where I learned all these things. And a high volume, yeah, yeah, it was high volume, just mega batch, like making large amounts, but it was just creative every single day. There was insane.

SPEAKER_04 29:51

Yeah, and I think at this point, like you know, for example, I remember the first time also when I tried an orger uh drink, I was like, oh my god, this is so good. But I didn't know also why was the orger, right? Until someone told me, like, oh, be careful because someone can have an almond um allergy. Oh, it's made of it.

SPEAKER_01 30:10

Yeah, but also I'm 17, nobody, I mean 2017, no one really was like, oh, I'm allergic to this, that. I think this stuff came up uh after years, but you know, the allergy trend-ish. I mean, everybody who has an allergy, but like nobody was really like saying, uh, have an almond allergy have an allum allergy. Like they hadn't, but nobody had like a card and went out and said, you know, I have all these allergies that can't go out, you know. Yeah.

SPEAKER_04 30:37

No, I mean I was gonna say that because in terms of like nowadays we know or have more access to information. Like nowadays you can hear like people doing art jar with avocado seats. Uh, you know, but back in the day for me it was like, oh, I didn't even know that it was you know made up an adult.

SPEAKER_00 30:54

But also at Shaker, I didn't really deal with uh bartending much because I was a bar back. So I didn't I barely got to touch tens there. You know, it was only my homies that let me let me rock. They they would put me in the spot and it'd be it'd get crazy sometimes, like oh come on, rock it with me. And I would never forget one of those moments in uh the rooftop with uh Jose. It was me and Jose Morales just duking it out, man, banging out, it was crazy, you know, it was fun, it was a good it was a good feeling because I never bartended at in New York. And I was always very loyal to the places that I worked at. I always wanted to be there and just stay there. And long story short, at Shaker, there came a moment where um uh I was always going into Employees Only and I loved it there, you know. They're such a great energy bar. Seeing bar what inspired me at Employees Only was I could be there at two in the morning, three in the morning, and the bartender would still be there with high energy. But I get it. I get it now, now that I work there, but because the seniors would go home and the young guys get to step up, and the young guys were always so hungry because oh, this is my this is my time to shine now. So they would rock it with a smile because it was their time to shine. It was I remember seeing Frankie. Frankie has a black shirt, Boki has a black shirt, and it was special. But I was this is me as a guest. And one day, random day, Alejandro. I don't know if you guys know Alejandro. Yeah, Ale. Ale calls me like at three in the morning. And they would come to a shaker once in a while, and I would make sure they get in. And uh he's like, hey Neil, blah blah uh how you doing? Like, good, what's up? And he's like, Well, you know, we were talking with a team, and the team, multiple people threw your name, that if you'd be interested to join the apprentice program here at Employees Only. And I was like, why are you talking about?

SPEAKER_04 32:53

Are you drunk? Three o'clock?

SPEAKER_00 32:57

But I was like, oh man, let me can I call you back tomorrow? And that night I I was talking with Jose, and again, he's one of my bestest friends. And him and Eddie literally forced me out of Broken Shaker. They were like, Go, go find it, go to my friends. And they were just like, I'll never forget Jose, just like, get out of here. If you come back, I'm gonna be upset at you. He was just like, take it, roll with it. And I said yes the next day. And uh that's when I started my journey at employees only, and it was the toughest thing I've ever done in my life.

SPEAKER_04 33:42

So you say easy, but I think like you know, we're humans. Your feelings were like next.

SPEAKER_00 33:49

Oh my god, I I felt like an abandoned puppy, you know. I felt like an abandoned puppy, like my best friend, the one that I would hang out with all the time, just kicking me to the curb, you know? Yeah, but but at the same time, you know, like we never lost connection. He was always there, and um that's a surreal friend, you know.

SPEAKER_01 34:12

Yeah, people will always want you to do better. Not always. Yes, when you have the friends that actually push you to do something, that's when you're like, you know, they're they're gonna be there always, the regardless, you know? And that's a good thing because if you want to grow, uh sometimes we don't see or or I'm gonna quote somebody else who say I don't believe in myself, but somebody else believing myself, I think make me makes me believe. So I think that's what happens, you know. Sometimes you need that push uh of somebody tell you, hey, go do it. Yeah, go, go.

SPEAKER_00 34:45

Take the chance, you know? I completely agree. And uh uh then at employees only, I was very, I was very locked in. Very locked in. I didn't drink, didn't drink for a year. And I was just focused.

SPEAKER_04 35:00

Well, how was it like, you know, after you call um Ali, I guess, say, you know, uh, yes, I accept. So they call you to interview or or just train in?

SPEAKER_00 35:11

Um, no, no, no. I got hired.

SPEAKER_04 35:13

Cool.

SPEAKER_00 35:14

Yeah, I got hired. So I stalk as uh yeah, stalker, the apprentice program. So I was a stalker and I was doing all the prep. I was uh opening the bar, closing the bar, be back the next day. The program is not for everyone. 90% of people quit. I always say is the Navy SEALs of bars.

SPEAKER_04 35:38

Uh and it's because of the schedule or because of this everything.

SPEAKER_00 35:42

Everything, you know. It's busy. I mean, it's a busy mentally, it's physically, you're carrying big buckets of ice up and down the stairs. Uh, and then it's, you know, for 15, 16, 17 hour days sometimes, and then you're expected to be back in the morning. You know, if there's a meeting after you closing the bar, no mercy. Like, you gotta be there. And but I loved it because it brought me back to my military roots. And I loved it.

SPEAKER_04 36:08

You are no, there's no playing with me, guys.

SPEAKER_00 36:10

You don't know where I come from? I loved the system, and you know, throughout the time at Shaker and all the the time at entering New York, I was learning more, I was doing my homework more. And I actually met Steve. Steve Schneider at EL, and he was so kind. He was so kind. I will never forget.

SPEAKER_04 36:30

He's also he was also military, and that's why That's actually how I met.

SPEAKER_01 36:34

Well, when I met Steve Schneider through uh, I think it was like a YouTube video when uh Play Son was kind of like coming up like 10, 15, 20 years ago, almost 15 maybe. I was like, wow, Steve Schneider. And then I learned from him being in the military. Yeah, so I was like, wow, that's crazy. But he was one of the first head bards tenders, wasn't he? Yeah, yeah, I remember that. Yeah.

SPEAKER_00 36:55

Yeah, you know, he got famous because of the documentary thing. Yeah, that was the one. Yes.

SPEAKER_04 37:00

I mean, that was part, but also like in general, but in New York, we know that they employees on these areas.

SPEAKER_01 37:06

Yeah, no, it's an institution too, you know. Yeah, but they have been doing it for years.

SPEAKER_00 37:09

And I'll never forget a Christmas Eve or day. Uh somebody needed their shift covered. Steve volunteered to cover it. It was just me and Steve. He told the apprentice, hey, go take a break. It was just me and him. He was like, and I loved how he said it. He was mad real about it. He was like, hey, I'm gonna teach you a bunch of shit today. You could take it, or you don't have to. I don't care.

SPEAKER_04 37:33

But straightforward.

SPEAKER_00 37:34

Yeah, straight up. Just you either use it or you don't. And I loved it. It was like, yes, sir.

SPEAKER_02 37:42

Yes, sir.

SPEAKER_00 37:43

Did he know you were also military or uh yes. Oh, he probably not gonna. That is probably why we bonded very well. Like uh he would always come to see me at uh my other spot, Katana Kit and and that's a jump to a head. I um had an employees only. That that night at Christmas night was very special working next to Steve. He doesn't remember now now, but you know, I reminded him, I was like, You remember that Christmas? Like, no, but I get him. My man got like a thousand things going on. But um I had employees only. I met one of my another mentors. I always say it's good to have multiple mentors and I met Dev Johnson. Dev is Dev, you know, classic man, bold, clean, moves so clean, and very charismatic and funny. And uh I would see it, I would see it. But again, as a stalker, I would just go in, out, in, out, I would time myself, go inside the bar 45 seconds, blah, but make sure everything is out. And uh, but dev was dev really uh also opened up a door for me because um I went to Catana. One day I would always go visit Lalo.

SPEAKER_01 38:58

Lalo, yes, I know Lalo.

SPEAKER_00 39:00

Lalo, uh he's actually at Super Bueno and uh also. Oh, he's back at Super Bueno? Yeah, he's back. Oh, okay. I think Tuesdays. So tomorrow.

SPEAKER_01 39:08

I thought he moved from Connecticut, but we'll talk about that, yeah.

SPEAKER_00 39:11

And um I love to go, I love seeing Lalo, and I would always go to Ghost Donkey to visit him. That's actually where I met Nacho and Nachido. The double Nacho.

SPEAKER_04 39:22

I always call it Noah.

SPEAKER_01 39:24

Okay, I I used to go there all the time for my palomas and my nachos.

SPEAKER_04 39:29

And um I I went once to Ghost Donkey in a New Year's Eve, but a very late, late, late time. So everybody was like, you know, crazy and everything. So I tried to get a drink. And I was like, hey, can I have it? And obviously, everybody was like all over the place. And I never got the drink, so I get super pissed, and I went out and I was like, why Edgar recommend me coming here? I didn't because you were always the ghost donkey, but I was like, I don't like this place.

SPEAKER_01 39:57

I used to go I used to go to Supermano a lot, especially uh Ghost Donkey. Excuse me, Ghost Donkey uh on Sundays. Because Sundays was like, you know, we finished brunch and we used to go there. It's the same. Yeah, yeah. Sundays were like religion. You don't miss Sundays. Sundays were just open. That's actually how I met my uh uh uh yeah, Nacho. No, Nacho, I met him uh when he was uh the public, the public uh and the daily. He was in a little kind of like conservoir with masa, yeah. With masa, and then he opened up uh Ghost Donkey, but at Ghost Donkey it was Nacho. Uh there was uh cat. Yeah, Nachito was there, he was a barber, and then we saw the barber, he was uh he was a little older man. Carlitos. I know he was bald. Like a little like a little greenchy, you know, like grumpy like why are you gonna use my glasses? I call it grumpy cat because they can grumpy, but they're adorable.

SPEAKER_00 41:06

Like they're fucking great. But he was so good. Yeah, you know, he was the one that got you home on time. Yeah. Because he's the one cleaning everything. Yeah, but um, but no, I loved going over there. It was religion to go, always Sundays, and it was always with my best friends, Jose, Eddie, and the group. Um, and uh so I went to Katana to visit Lalo one day, and I was only at employees only at this point, so I needed another job. I was looking for another job.

SPEAKER_04 41:35

Because you weren't already uh not at a bartender. Yeah, I wasn't at shape.

SPEAKER_01 41:39

But you was you were still a bart a bar back, and then you went uh to Katana, or were you already a bartender?

SPEAKER_00 41:44

No, I was a bar back. I had I had I hadn't bartended in a while now. Okay, because uh, you know, in New York you gotta put in your work, put in uh earn your stripes. And um back in the day.

SPEAKER_04 41:56

Back in the day.

SPEAKER_00 41:58

And um, so that's what I was that was my process right now, you know, focused, putting in uh the work. And then I go to I go to katana and uh a Lalos bartending, and I remember I didn't have much money because as a stocker, you weren't getting anything, and I wasn't working too much. So I was on the hunt for another job. I had like 40 bucks in my pocket, and I was like, okay, Browns for the house, you know, and I was like, oh, this is enough for a high ball katana kitten. So I'm like, let me go pay, let me go pay Lalo a visit. So I go pay Lalo a visit back in the day, you know, cocked like 17. Perfect, cocktail and tip. And then Lalo introduces me to my brother, Armando. Armando was bar a barba barbaking.

SPEAKER_04 42:47

That's when the love begins. No, it wasn't. Not yet.

SPEAKER_00 42:51

We just introduced each other there. Uh this is actually a funny story. This is a funny story. So he introduces me to Armando. Hey, hey, how you doing? And I asked Lalo, hey Lalo, are you guys hiring? Uh he's like, oh, I don't know, I don't think so. Not at the moment. And then he goes, hey, by the way, you know, because I'm closing out. By the way, Nacho's working. I said uh Ghost Donkey. She could pay him a visit. I'm like, why not? I got another 20 bucks. So I walk over from the West Village to uh Soho to where Kostanki was. And I see Nacho, and Nacho's always been so warm, so welcoming as he continues to be. And he's like, Neil, we say right away? Yeah, because you love her, because I had broken shaker. Okay, yeah. Because he's really good friends with a lot of their friends, right? They know each other. But also, Nacho would DJ at Broken Shaker a lot.

SPEAKER_02 43:57

Oh, okay.

SPEAKER_00 43:57

And he would spin it amazing. Anyways, he's like, stay right here. My friend Masa's looking for a bar back. And I was like, oh God, I just came from there. So he goes to the corner of the bar. Oh, comes back tomorrow, 4 p.m., Katana Ken. Don't be late. Oh. Oh God. I love that. I was like, oh God, they're gonna be this is so bad because I was just there drinking. Um so but the cool thing is that they know you're looking for, you know.

SPEAKER_01 44:29

The cool thing that's No, I know.

SPEAKER_04 44:31

So we we I think that's the amazing part of uh industry that when you get good relations, like and you have uh you know good reputation, also people are able to like vouch for you.

SPEAKER_00 44:42

But also, ah no, you're you're you're right. And you know, this is something. So during this, Nacho had told Massa, he was like, no, you need to get this guy. This is a good guy. And you know, me and Nacho knew each other for me just being there, but he never saw me work. But he was, but I'm guessing he took maybe Jose's at word or maybe Eddie's, I don't know.

SPEAKER_01 45:03

But they probably saw you, but you never really realized. Maybe people just always like looking at 360, you know?

SPEAKER_00 45:10

Maybe, but they took me, and then the next day, that's when I see Armando again. You hear? And Maso's like, hey, uh, okay, Armando, uh, you're gonna be training Neil. Uh he's our new employee. Blah blah. Just show him where everything is, see uh show him all the things that we're responsible for, blah blah blah. And Armando's like, uh, wait, I think I know you. I was like, yeah, I was here yesterday. And he's like, ah, that's right. And he's he Armando keeps trying to talk to me in English, and I was like, You could talk to me in Spanish. He thought I was he thought I didn't know Spanish. He's like, Oh, great and did it. Yeah. And we just hit it off, and man, we we just were always tight. We were always pushing each other up as far backs, just like trying to do everything excellent.

SPEAKER_04 46:00

No, and it it's super sweet because I think uh many people can, you know, we all know each other, but we always uh see you guys together. And we we see your friendship as like that friendship is like sometimes people are jealous of it. Like, I want to do that.

SPEAKER_01 46:16

No, that is uh that is No, it's something you build. But also like when you work with somebody, it's more than a brotherhood. It's like I I can't even explain it because I have friends that I can relate with, like that the same thing that I worked with, that we worked for years. You can fight, you can argue, but at the end of the day, you love each other because you know, like there's no hate, there's no drama. It's just like you guys, like you say, you try to do the best you can because you want to excel too, you know? You don't want to be left behind. And of course, you guys were uh barbacks, but you move your way up. And when you guys were promoted to bartenders, what are you guys who was promoted first?

SPEAKER_00 46:52

Like you were oh man, so Armando, Armando was, and you know, I will never forget that shift because he came in and he was he didn't even know. He was like, hey, by the way, Armando, you're a bartender today. He was very nervous, you know. Bartending at Katana Kitten at the time was very, very old man. Like, you know, this is Masa's bar, and Masa is Massa. And um he was, he had, I remember I was his bar back. I was like, hey, I encouraged him. I was like, hey, take it, hone it, just let it rip. I got your back. I got your back. I got you. I got you, you got me. And he was like, oof, let's okay, let's go. You know, he just got the gun in the comfort zone. I was like, you know the cocktails, man. Just do them. Just do them. This is your opportunity.

SPEAKER_04 47:41

I'm picturing it.

SPEAKER_00 47:42

And uh man, no, it was it was very intense, you know, because because uh, you know, the uh every detail mattered. Every detail, every temperature, every high ball, you know, there that what what it says in that mirror really was a representation, the coldest balls in the city. Yeah, absolutely.

SPEAKER_01 47:58

And it was had a really good uh highball tonight.

SPEAKER_00 48:01

Yeah, you know, it's it but it was it had to be. It wasn't uh if but no questions, it needed to be. So it really required that excellence, the the the perfection in you. And but hey, he killed it, man. He he did great, and you know, months went by and then he um uh I don't know how long it took me. It took me like over a year and a half, maybe. But uh when I started bartending, but then COVID happened. Oh yeah. But you started bartending uh Katana first and then employees? No, employees came. So this this is where it gets interesting. Employees, I was stalking for two years, two and a half to the maybe even three. And uh, because you know, you can't move up unless someone leaves, nobody would leave. But then COVID happened, and that's when everything changed in New York in general. And um I remember recovering from COVID. Armando had came back earlier than everyone. DG, I don't know if you guys remember DG, an incredible bar back, so good. Oh yeah, he moved to Mexico, yeah. Right, right, right. I saw him a few times, but he was a rock Mexico. He was wow. Oh my god. And um there was a whole uh there was a whole shift in the city, and Massa had made us rotate. I started bartending. I would bartend one week, Armando would serve. Uh the following week, uh Armando would bartend, I would serve, and he let us take care of downstairs.

SPEAKER_04 49:47

Okay.

SPEAKER_00 49:48

And that's when our chemistry really started coming together. Because the the playlists were different from upstairs to downstairs. Man, we were we were creating a vibe downstairs. He would make the cocktails, and instead, if he had free time, he wouldn't stay still. He'd get out, we'd bust tables, we'd be like just doing everything together, just that that really Latin force of hospitality. And we were pushing it. And it's tiny, tiny bar downstairs. If we're really in the weeds and uh, you know, tables are good, I know I know waters are filled, everything's good. I'd get behind that little tiny bar and we'd both rock them out together, just boom, bop, bop, blah, because we were both bartenders, but we were also we were both also servers. And uh I guess Masa saw it, and he's like, they deserve a shift upstairs. And then they put us on a Saturday night upstairs together, and then we rocked Saturdays for a few years, and it's just our chemistry just kept building and building and building and building. But you know, I just really loved how tight we were, you know, how much we pushed each other.

SPEAKER_04 50:53

What do you think is is the magic that makes it work?

SPEAKER_00 50:58

I love that you asked this question because this answer, I asked it also. But I asked it to one of my good friends also, and I love him so much, uh, Nachito. Nachito the Great. I asked him this question, and he gave me the most perfect answer that was just perfect. And he goes, Love. He was just straight up, you need to love each other, you need to love each other, and you need to know that the person to your left, the person to your right has your back equally as much as you have theirs. And I was like, I just stay looking at him, I was like, hijo de la verga. You know, but he's right, you know, there is no formula, you know, it's uh it's a relationship. It's you just build upon it, build upon it, build upon it. And when it just happens, you know, you reach a magic level. A magic level that is hard to reach, I would always say, you know, with relationships, but you know, everything has to do with it from lighting to music. But I always say, like everything great that's happening behind the scenes transitions to the people in front of us, which is what really matters. Yeah. And if they're feeling it and they're happy, it makes everything, every bite taste better, every sip tastes better because it's just in the air.

SPEAKER_04 52:13

And I and I think we like we were mentioning it before, like one of the things that sometimes makes you stay in a place is because you have people that could be loved, but also people that you rely on them. Because, you know, sometimes it's like you have to work and you think, oh my god, I'm gonna work with this person. And you know that person is lazy or that person.

SPEAKER_01 52:33

I mean, this is what you know, but I don't know if you guys can see it, and you guys in the audience on the video, be the person you want to work with. I mean, I think this is the perfect, the perfect example, right? Because you want to be a nice person to the other person, but the other person has to be a nice person with you because at the end of the day, you guys are like a what well-owned old machine, right? Yeah, it runs, it runs smooth, but you guys make it run because there's two parts of the of the rotation. It's not just one, you know, uh comes from one side. And that's pretty cool. And we've seen it, I've seen it. Um I mean, we love you, we love Viking Armandito. Shout out to Armando, by the way. Hello, Papicchulo.

SPEAKER_04 53:10

We're gonna have him here. I I don't know how, but we're gonna bring it here so we can hear his side of the story.

SPEAKER_01 53:16

Okay, he has a beautiful church. And then we're gonna be a mielin of them. I love you guys. Yeah, it's pretty cool.

SPEAKER_04 53:25

So obviously, you were working at Katana and you had the opportunity to be bartending there. When do you start bartending and employees only?

SPEAKER_00 53:32

Uh, so the again, COVID, COVID was just it was a blessing to us, to not just me, but to barbacks in general, because they moved a generation of all the bar backs for Latino. Maybe 80, 90 percent of us. Uh 95. Okay, take it to 98. And then uh we all moved up, but we've we we moved up with a force in the sense of we knew what was at stake. So we needed to make an impact, and no, people were here, people knew we were here and we were here to stay. And uh so we had already moved up at Katana, and man, employees only was the tough again, going back to the toughest thing I've ever done. But when we had that meeting and uh Dushan was in town and they called me to like get promoted to finally get my apprentice jacket, I was shaking. I I couldn't I couldn't button it. I didn't know how to put a jacket on. And um it was very emotional for me. It was very emotional, and that same day that I got my jacket, I worked the shift. Uh it was easily one of the best days ever.

SPEAKER_02 55:00

You deserve it though, you deserve it.

SPEAKER_00 55:02

No way, you earn it. Fucking away, shit. I mean it definitely felt like uh one thing that I definitely earned, and I felt the love within the industry, all the people that came by and brought flowers and uh, you know, like my alpha mentor in my life is Masa, and Masa made it so special for me. Yeah, no, no, it was um it was definitely uh proud achievement. But uh along with uh achieving that, you know, it only adds more pressure in the sense of now you're in charge of something, you're in charge of the next person in line. And I always took that very, very seriously. One thing that I always love at employees till today is that we get to nurture the future of the next stalker, the next uh apprentice. You know, you're shaping someone's career. And fortunately, I'm very fortunate, I thank God every day that I have uh the mentors that I have, the things, the teachings that I've had from Nacho, from Massa, from Armando, from my colleagues at Katana, Lorenzo, Kip, Red Barton, Arabueno, uh, from everyone around us, you know, Frankie, Maddie, like uh everyone has something to teach. And we get to pass that all forward to the next person. So I love that uh everyone can learn something from a different shift. And my Sunday shift that employs only it's so special to me. And actually, one of the stalkers to me, because I hate missing them, and you'll never see me miss them. Unless I'm uh unless I'm out of for work or something. But he said a beautiful thing, and I was like, oh man, I like that. I'm gonna start using that. But he was like, oh no, um uh Sundays for you is like going to church. I was like, I was like, yeah, I like the sound of that.

SPEAKER_04 57:00

And you know, I think many people love to go Sundays because you are there. You know, and and and that's I'm not uh really like going out like two employees only because obviously I'm usually God this eye. But every time I want to go, it's like, oh, I want to go because it's nil. And I and every time, like we said, you always be with this. I mean, everybody's with a smile, right? But we know that you you treat everyone as the same. Yeah, so like oh, you're only my my group of friends, and I want to treat you right. No, you treat everyone as well. Well, it should be and I love it. And I guess.

SPEAKER_00 57:33

No, but that Sunday team is, I kid you not, it's such a special team. Yeah, we've been there, we've been there a few times. Francis, Frances is dumb. I don't know if you've noticed, I always give her her kudos because she's so good at just when it comes to food service and resetting up and having your teammates back. She's there and she's always there. I ask for something. If I'm in the weeds, I'm taking all these orders. Can you make me uh, you know, normally I tell her, can you make me these egg white drunks? You know, I don't want me to make them. But hey, she doesn't even flinch. You know what I love? She doesn't think, she reacts. Boom. Next thing you know, perfectly garnished, perfect cocktail, right sitting in front of me, and I already finished my set. Now everyone gets a brand new cold drink at the same time. But that's pressure. You know, that's that pressure that it gives. And then we have a super starving apprentice that he earned to be there, uh, Kevin.

SPEAKER_01 58:26

Oh, yeah, yeah. I make Kevin when he was still wearing his apprentices.

SPEAKER_00 58:30

He is sharp, man. We I do this, uh, maybe it might be a clowny thing, or you know, uh the bar, but you know, like uh beats, you know, but it has to be on beat with music because all this energy again behind the bar is transitioning forward. Yeah. And at the beginning, he was horrendous. I was like, way no, instrumental. But you know, he started oh my god, questionable. We'll just leave it at that. But the effort he put in to grow into it, and now you look at him, you go, my man is on beat with every beat. My man is on sync with every sink, and it's like it's beautiful to watch. Yeah, but it's nice, it's even more beautiful to know that that's that next generation. Yeah. I know that if Francis was to leave or I'm to leave, that next principal is him, and he's the lineage to the future of the next ones, you know? Yeah. But uh overall, you know, that that school at Yo is like uh I love that team. It's such a beautiful team and how it comes together and how everyone holds each other accountable. Not to not to be a douche, but we hold each other accountable because we want to be better.

SPEAKER_01 59:44

Yeah, and especially since you're having uh 50 best for a while. You always want to have keep those standards high.

SPEAKER_00 59:51

Yeah, yeah, yeah. And that's uh any bar, you know. Like say that's a big thing I I had at Katana also. Yeah. That sharpness. That's what katana taught me a lot, too. That sharpness. I would my goal was always to have the bar so sharp that because Myself had eyes everywhere. I don't know how he does it. He just had eyes everywhere, whether it's the floor, whether it's the bar, and this. And he would always come behind the water and find something. Something. But my goal was always to like normally this perfect. You know, once in a while we got those because it was always me and our mom working together. But we would have it sharp and we would celebrate whenever we did have it good. Because guess what? It was a cheeky time.

SPEAKER_01 1:00:32

But having you here, it's a little great having you and listening to you, to your story. It's amazing. And you know, our audience also having uh good time with us listening uh either on their you know audio or watching the video, because you know this is on YouTube as well. Uh but yeah, going to your to your story.

SPEAKER_04 1:00:52

Yeah, so Katana and Police Only and How Super Well Know. This is another beautiful story.

SPEAKER_00 1:00:59

To the stories. I love this story. I mean, let me sit back. I'll sit back in here. Obviously, listen to me. No, this one means a lot, you know. Nacho's always meant a lot, but it took it to a whole other level when I got to know him deeper and work along alongside route. Uh so the way uh I ended up at Super Bueno was um uh Nacho saw us. He would always come to see us like a ton of kitten, and I guess he saw something in us and he wanted us to be part of it. So we knew of Super Bueno like maybe two years before it even happened. Uh we were all just waiting for the move. And um, but when it became real, uh Nacho had a meeting with myself and Armando. And I remember we went to Dante for a little aperitivo and bites, and he would he told us he laid out the whole project to us. And he was like, This is what's happening. I will I just wanted to ask you guys if you want to be a part of it. But before that, Nacho respectfully asked Masa if he if he would let us be a part of it. And of course, Masa being the giant, uh genuine person he is, he said yes. So uh we obviously me and Armando said yes. Uh we only asked for can we have a ship together? And then we obviously we have Thursdays together still rocking us. We're going to Meow Meow Meow.

SPEAKER_02 1:02:28

Yeah.

SPEAKER_00 1:02:30

But you know, the cherry on top, we have Machito. He's also and um when it started, you know, it really we really set the bar in the sense of like, hey, we set the set up the bar, and then you have the brilliance of the cocktails from Kip. What a brainiac, man. I love his cocktails. I love how he thinks about flavors and how he goes beyond. And you know, he really appreciates the appreciation that he has to like uh Mexican spirits and Mexican ingredients in general, and music perhaps. Oh, and music listening. It's crazy. Some idiot stuff, yeah. And uh, but that's how we ended up at Super Bueno, and uh the two the first year and a half to two years at Super Bueno to me were so magical. You know, I never, it was my first time in my life getting to work with my music, you know, with my with the cumbiones, with the rancheras, with the corridos, and having Nacho in the room to match the energy. No, no, no. It was an explosion of energy that we just went straight up and nobody was bringing us down. There was there was no uh no awards. This was before 50 best, any magazines. It was just the bar at its most natural state. And that room was packed.

SPEAKER_04 1:03:58

Yeah, and it definitely I remember that um one of the best things for uh seeing in that in that moment when they open is like how much love the industry showed to. I mean, obviously natural, but the whole bar, it was like always like industry nights, right? It was always like industry nights.

SPEAKER_01 1:04:16

You know what? Going super bueno, I went to the friends and family. I I think I used to go Thursdays and Fridays and sometimes Sundays.

SPEAKER_02 1:04:25

I was like Mondays and Sundays.

SPEAKER_01 1:04:28

I used to go there all the time. And there was a point where I was like, I love this place, but I can come here because every time I go, I I run into somebody else, you know, and one three becomes two and two becomes four, you know, like it multiplies. But like this is what I try to say is like I always I always have a good time there. I've never been in a in a sense that you know I want to go. Always had a great, great service. Uh the the whole staff of Super Why was has been freaking amazing. Uh Nacho, when he's there, he's like a wonderful human. Uh and everybody, I mean, there, like I even with the cooks pass by you when Tradigo said, like, I always try to say hi because you have to recognize that the entire team is not just the front of the house, you know. Like the key the guys in the kitchen also they break their bags to to make sure that we are getting uh excellent food. You guys have uh uh in the front of the house making excellent cocktails, uh the matrix degreeting you at the door. Uh and we know like this place is small for you know for the volume, but it's still it's great, you know. Like even if I have to wait outside, which I have, I I don't care. I have to wait because I know I'm gonna go get a good time, I'm gonna get a good drink, and when I see the freaking people that I love to see, you know?

SPEAKER_04 1:05:38

And and the good thing about uh Super Bueno in in in many ways is that being a cocktail bar, uh obviously later comes with the with the awards and everything, but they always wanna have like a party, you know, like uh it could be good or bad, but in in a sense that when you go there, you're always you know seeing people dance. Scene doing you know the circle around or like you know people keep coming with like this crazy um birthday or the luchadores when they call the the the box rate the luchador or Armandito brings the little car yeah there's a little car with a child in it's a puppet and uh you know it adds it adds such a playfulness to the to the bar scene, you know, it's like that.

SPEAKER_00 1:06:30

Cocktails are great, but we're not we're not saving lives, you know. Yeah we we don't need to take ourselves too seriously. I mean let's have fun. Yeah.

SPEAKER_01 1:06:38

Let's have fun doing what we love. And I think like from my perspective as a Latino, you know, Mexican, uh and being in New York, like they'll the the the brotherhood, sisterhood that becomes this place, right? Because it's it's a part of the everyone feels included. You know, you listen to bachata, branchera, salsa, cumbia, uh, mariachi, sometimes a little bit hip-hop, like whatever. But it's everybody, you know? Like you go to different, a lot of different bars in the city, you only listen to one particular place. Like, excuse me, one particular music, right? Yeah. It's either jazz, it's either hip-hop, it's either like uh indie or whatever, right? Because that's that's what they want. But I think for us like Latinos, we are so mixed and there's so much going on in our cultures that you can have somebody singing in Spanish from Spain, you have singing somebody in Spanish from Mexico, from uh from Panama, from Brazil, even Brazilian music, like all this kind of music, they just blend together, you know, like it's so multicultural in a way.

SPEAKER_04 1:07:38

And I would say that super bueno was like the you know, the car of like all the Latinos who were barbacks, and now they're running freaking good bars, yeah, and showing that, you know, we're still like having that sense of like community and uh we enjoy ourselves and it's not pretentious.

SPEAKER_01 1:08:01

Yeah. Yeah, no. No, because at the end of the day it's having a good time, doing something for people, and and and that's it, right? Like you want to you want people to have a good time. You know, if they go to a bar, uh whether it's a dive bar, whether it is a it's a cocktail bar, you know, like an elevator per se, or it's PKC, you know, you want to show a good time. It doesn't matter where they go. But I feel like that's what Super Bueno is so different because you go there and and and people who to who doesn't know this culture, they're shocked. They're like, oh my god, what's happening? Yeah, you know, you know, and and for us, it's like, oh my god, this is like my my uh my my sister's uh fucking three-year birthday party. It's my little nephew's uh first communion, it's my my quincenaras, it's like the my the wedding. Let me like you see, like it's so complex in every single uh sense of the word.

SPEAKER_00 1:08:52

I I I really do love uh that it's such a tiny room, but it's very chaotic. I always say it's uh pecano pero picoso. And um, but there's so much beauty that comes in the in that also because that is the epitome of pressure, you know, like how busy can you be and still maintain a smile? Like yeah, one in the bar. Also, like banging cactus all the time because they're gonna be like, you know, like how how good can you treat someone in front of you under pressure, 10 tickets, standing room, the whole bars filled. You know, how how good can you be kind? How good can you love your neighbor? You know? But uh every year I got very inspired in that topic because uh someone that means a lot to me, which is um Evans, Evans at employees only. Uh when I was stalking there, I would see this guy come out, you know, he'd be probably sweating and he would always have a smile, whipping up a steak tartare. Steak tartare, he has a million things to do, but he never lost. I've never seen him lose his smile, never lose his composure, he would always be jolly, he'd always be happy, smooth as a criminal, man. Smooth as well. And you know, like it's crazy if you're talking about someone that's a floor manager that is not a bartender, but he puts himself, he he sets that bar. And I always told him, and I was like, I always mess around, you know, late night, when time for like the hour. Like, Evans, if I ever write a book, I'm gonna have a chapter that's called The Art of the Smile, and it's gonna be you. But cover of it, but going back to the pressure of being that busy, you know, the art of the smile is contagious, you know, like people feel it. People see that this guy's busy and he's still rocking it. He's smiling, he's enjoying it. And it's but you know, people see people do see it.

SPEAKER_04 1:10:58

And especially in this industry, like, you know, you can say it easy or who can have a smile, right? But definitely you learn that you can be super cool, but it's me it's super hard to control yourself sometimes because like you said, if you have 20 tickets or you have like things to do, and then people talking to you is I don't know how they do it, but sometimes you lose it and you're like, wait a second, or you know, you respond that. I mean, it's impossible not to like always have a day that you are like not in your senses, but it's very hard. And I think that's the beauty also of hospitality because you have to come to your senses of like, you know, I'm doing this. Obviously, we're gonna say it again. We do it this because we this is our job. We we get money for it, but also it's like I think the energy trespasses, yeah.

SPEAKER_01 1:11:48

Yeah, and I'm so happy they that you say, I'm building somebody's career, I'm helping build somebody's career. And people who's not in the industry, they don't know or they don't understand that this is a career for us. Because we could choose like going to, you know, become a doctor, a lawyer, or uh a school teacher, whatever, you know, but we chose to be in hospitality for so many reasons. Yes, it's the money because ultimately everybody's working for some sort of money. And so we are in exchange of time. Uh, and our abilities. Our ability is our skill, but perhaps is building cocktails, creating cocktails, creating an atmosphere for others, and a good time because you don't know if somebody's celebrating their 15 uh year wedding or somebody's just turning 21. It doesn't matter. You want to show them a good time. But what a better day or what a better way to show them that that it's you being you, right? And when somebody's learning and see you control yourself, controlling that chaos, um, it also shows you that you know, it's beautiful. It's beautiful what you do and what you're doing for others, you know, you're having a good time.

SPEAKER_04 1:12:50

And especially when you work with your best friend Armando. So going for you.

SPEAKER_01 1:12:54

I want to work with Armando. Armando, let's have a shift together. Yeah.

SPEAKER_04 1:12:58

So you were saying that uh let's go back to Super Bonning uh beginning, right? So you were talking to Nacho in the Atante. So how you start working there?

SPEAKER_00 1:13:10

Uh well we got hired. We were hired already, and um I remember what you guys told me. And yeah, and we knew about this, and we were very excited. We were very excited. You know, I personally have always wanted to work with or for Nacho. Uh I knew that already. Like uh the minute I met him, the way he treated guests, the his energy, how no, it wasn't just hospitality, it was hospitality mixed with fun, it was a perfect balance, you know, it was very professional, like you had all these traits, and then the the load of endless connections that they present you to because they want to. And this was Mahasa too. Mahasa was so big on this, he just opened doors, opened doors, opened doors for everyone around him, you know. That's that's just who he is. But um those connections lead to many more, and you know, it leads to the next growth of bartenders, you know, especially right now, so a wave of so many bars opening of people that we know, and that's so exciting, you know?

SPEAKER_04 1:14:22

And uh so to this point, like you know now you're a bartender at Employees Only, Katana, and then Super Bueno. What was the moment that you felt like oh, you see yourself as that nil, start working in New Jersey?

SPEAKER_00 1:14:40

Oh man, I was very proud. Really, I was very proud, very proud, very, very proud. But uh a lot of pressure comes with that too, you know. Cause uh I was working six, seven days a week for a couple years, and my body started taking a toll. Well, yeah, it was tough, but uh it did help, you know. Like, okay, cool, I'll be at Super Bono uh Friday, then at Katana on Saturday, you know. Like if it was a refreshment, it was like going in, hitting the refresh button because I'm with a new team, you know, and these standards, but keeping those standards at that level. That's what got difficult. I was like, oh man, once I started feeling like, oh no, that's not good enough. You know.

SPEAKER_01 1:15:27

And you know what? Actually, I'm gonna put in big capitals this right now, is that I've only met one person at this point that has worked in three cocktails bars simultaneously that are 50 best bars. Katana Kitten, employees only, and Super Bueno. Fifty best bar simultaneously. So I mean working seven days a week at these three different bars, unheard of. The only person, the two persons that also that I know is Armando, who is katana, super bueno, and uh Lalo and Lalo, Armando and Lalo. They both are katana and super bueno, and you work katana super bueno and employees only. I don't know anybody else that has done that. I mean, they have worked in three different cocktails parts that have been currently on Fiti Best. And you know, to me that's freaking incredible because a lot of people never get to work at I mean I've I've never been on the Fiti Best. But what I'm trying to say is like this is so incredible that you have done that, and you probably don't see it now, but you know, in a way that's in a way, everybody who's watching us and people who's in Mexico and other other parts of the world watching and listening, they'll be like, oh my God. And I think you you said something like this before, right? Uh where you said somebody recognized that you worked at three different bars or two bars simultaneously, but nobody really does. I mean, and to me that's incredible, and that's like hats off, you know, as a part center. It's incredible, but you know, admirable in in some ways.

SPEAKER_04 1:17:02

Because obviously it shows first of all, hunger of learning. And you were like, like you said, disciplined and like I want to do it and do it, and you never quit. Because you know, like you said, people could be working at employees only and be like, oh my god, this is crazy, but right? But you want it. Then you have the ethic works, right? Like say I'm gonna learn it this way and this way it has to be, and following you the mentors, no, like this glass, this garnish every single time, and you do it. And then obviously trying to pass that information to others and keep growing and then be humble. Because also we know people who work in many places like this, and they have this arrogance and they have like this sense of like you're not my friend, or you're my friend, and you're very humble. And and I think that's the best part of this, like always said, and uh in my opinion, is that if you work in hospitality, hospitality have to be with everyone, right? And and we're very, you know, proud of you. We have like, you know, part of the industry saying, like, we have a friend that has the you know these titles.

SPEAKER_01 1:18:16

And we are honored uh that you are uh you know to the time to be here with us sharing this story because uh I think it's important for the young generation to understand that we do this and we where we come from, but we we we're here for a purpose, you know? It's yes, of course, we love you know to party because we're humans and we'll have a drink here and there. But we also love this. We love doing this, we love making cactus, we love creating an experience for somebody else. That's ultimately our goal, right? Yes, we'll make the money. Money will come, but that's that's there, right? Um, you need to pay, right? You need to put it over your head. But uh I think that the feeling that we get, as I mean, I'm saying this on my own uh perspective as a partner, is that you know, when that person comes here and says, I had a really good time, I'll see you next time. Even if they don't come back in a year, I don't care. They'll come back because you make them feel good, right? They might come back in seven years. Who knows? If they go back and they don't find me, that's fine because they're missing me. Ah, it's gonna be no, but like, you know, it that that's ultimately the goal, like having a good connection. And and and and you know, like again, you we've seen you, we know how you are, and we're so humble. We are so I mean, I'm personally really proud of you uh as a as a as a person, as a uh as a man, as a bartender, uh, as a Mexican, you know? Because at the very beginning, when I met you, I thought you were uh a Mexican. So I always have this funny line. No, no, no, no, no, that's it.

SPEAKER_02 1:19:39

So you were Puerto Rican.

SPEAKER_00 1:19:42

I always have this funny line, you know, yeah, cool. I will always pay respect to the Salvadorian roots, but you know, in this career working in kitchen, working in bar, you know, we're always working with Mexican people. And I I just grew so heavily with the culture. I love Guadalajara, I love Jalisco in general, like it's my favorite style. Uh and I always say this funny phrase, I was like, yeah, oh yeah, I'm from El Salvador, pero cuando me muera, que me entierren en mexicano, you know, but it it really, it really I really do mean it though, you know. Like I really do mean it. It's just um, and then Armando told me this story, you know, we're always chatting, you know. And he told me this uh Chavela? Chavela Vargas, oh yeah, uh she's not Mexican. No, no, no. And he's always like, I love it, Armando. Yeah, yeah. I was like, that's me, that's me.

SPEAKER_04 1:20:47

Uh so you work a lot, many hours, six days, seven days. Uh, when was the time you said, you know, I need time for myself, I need time for my doggy? Because you have a dog, right?

SPEAKER_00 1:20:59

Yes, yeah, I just um to be honest with you, it was when I started uh getting pains, pains uh in my body, and you know uh that was the major one, and and most importantly, when I knew I couldn't keep up the hospitality that I wanted to give people. Once I felt my battery out and I'm working a shift with not much left to give. And that's not fair to the guests, you know, it's not fair to the humans that I want to connect with.

SPEAKER_04 1:21:33

So your team is one.

SPEAKER_00 1:21:34

Yeah. And um, so that's when I was like, no, you know, I can't I can't be selfish. You know, it's not about the money, it was more about if I can't stay at that standard, then it's it's it's it's time. It's time. So it was tough, it was a tough decision, but uh man, that final night at Katana Ken was so special.

SPEAKER_01 1:22:00

Yeah, I remember, I remember when I when they put you posted it, I was like, oh fuck, I missed it.

SPEAKER_00 1:22:04

I I didn't even say it and I didn't even tell anyone. But they knew everybody knew and so much love, and you know uh one of my best friends, Alan, brought a mariachi band. Yeah, I like Alan Rosl.

SPEAKER_04 1:22:17

Alan Rosen?

SPEAKER_00 1:22:18

Yeah, he's one of my bestest friends. I love him. So he brought a mariachi band, and there was always this one specific song that always resonated at Katana Ken with um my grand mentor Masa. It was it's called Sueños. And, anyways, the mariachi band plays this song, and I'm just like emotional, and I was like, no. Yeah, and it was a beautiful moment. It was me, Mas Armando, the bar back behind the bar, and we're just going side to side singing word for note for note when the feeling is loud and real and pure. And I was like, wow, a beautiful memory.

SPEAKER_01 1:23:06

That's being amazing.

SPEAKER_00 1:23:07

It was uh a perfect memory to be honest, but it all these people that are in our lives, you know, that shape us, you know, um, it means so much because um now we as bartender have the responsibility to pay the things that they've taught us and sharpened our knives and sharpened our careers to pay it forward to that next bartender in line. Because we can't do it forever, you know.

SPEAKER_01 1:23:32

No, exactly.

SPEAKER_04 1:23:34

I know that sounds kind of silly, but I I feel like we have to say like it was a moment that you were like, you make the worst mistake that you feel like what am I doing here?

SPEAKER_01 1:23:48

What do you mean?

SPEAKER_04 1:23:49

Yeah, because you know, there is always like we always talk about like oh this and that, but we never mention also that the the bad side or like the funny moments that you have. Like I remember who was saying that they didn't know how to cut limes. I think it was Natalie, yeah, right? And then she has to learn how to cut limes, and I I believe you have something to but you know, we we but that's what we're there for, you know.

SPEAKER_00 1:24:11

We're there to to teach them how to do things right, the right way, or maybe in a more efficient way, or maybe even the younger generation has something more efficient that they could teach us.

SPEAKER_02 1:24:20

Yeah, yeah.

SPEAKER_00 1:24:20

Because I've had I've had that, you know. Actually, uh another Kevin uh Kevin story, my apprentice that employees only, he told me this little quick little uh cycle trick to open a bottle. He's just like, he's just whoop, whoop, it's so fancy. People are just like, that was nice party trick. Can you teach me that? I was like, maybe next bottle.

SPEAKER_02 1:24:40

Are you buying the bottle?

SPEAKER_00 1:24:43

But you know, like all these little things are so effective. But it when we're on the stage, it's our stage. There's no need to get nervous for anything over there. We are there for them. We're here to create, set the tone. We set the tone. They don't set the tone. That's true. We set the tone.

SPEAKER_01 1:24:57

We it's that's why I like bartending more than than turbine. Now, because we are kind of running the bar. We we run the show, we see like we have kind of control of the ambience in a way, right? Like you want to pump it up, you are pumping it up. People see you, they get hype.

SPEAKER_00 1:25:13

They do, and you know what? Along with that, you know, that connection. If I see someone that's feeling a song and they're singing it, and if I know some of the lyrics, I'm gonna grab that person's hand. I'm gonna give me I'm gonna give them their moment, you know, because they're gonna leave that bar that night and they're gonna be like, what a night I had. I'm coming back, you know.

SPEAKER_04 1:25:32

And you know, there's like moments that I feel like nowadays also bartenders um they have more permission too. Like when you go to a bar and they start like, you know, shaking the things. And before it was like too super serious, everything, right?

SPEAKER_00 1:25:46

Yeah, yeah, yeah, yeah. Everything was so serious, you know. But nowadays, yeah. You know, they were still giving out that product, that perfect delicious cocktail. But we can add atmosphere to it. We could add life, we could give it life.

SPEAKER_04 1:25:59

Actually, I had the a little uh conversation with Joaquin Simo. We were at Super Bueno, and you know, so Joaquin Simo is an institution and he works in like you know, not uh negative payment. Yeah. But also, you know, back in the days, like all the bars were more like serious, stuff like that. So I said, I asked him, like, what do you think about Super Bueno? And he was like, I thought he was gonna be like, I don't know, it's too much, whatever, right? He came like, I love it. I fucking love it because you know I come from these uh places that sometimes you say no to everything, right? No changes on the on the drink, no change, and then he says, like, I love super bueno because you can you come here and everybody's like happy, you know, the lights are different, you know, bartenders are uh are shaking the teens or you know, moving the lamps, everything. And so it says uh a different tone and it's happiness.

SPEAKER_01 1:26:57

Yeah, yeah, yeah. I mean, coming from him is yes, whatever you say.

SPEAKER_02 1:27:03

Yes, yes.

SPEAKER_01 1:27:06

Oh my god. And and and what are what what are if audience watching, uh, where they can find you if they want to come visit you at your bars?

SPEAKER_00 1:27:13

Yeah, I mean uh I'm at employees only every Sunday, church day, you know. Uh I cover there a lot. I'll be there a lot of Tuesdays and Saturdays. The boys travel a lot, which is nice to be the cover guy. It's kind it's really nice. Yeah, I love it. I love being there.

SPEAKER_04 1:27:29

Being uncalled.

SPEAKER_00 1:27:30

Yeah, you know, the energy there is so so good. Uh and then I'm at Super Bueno every Thursday and Friday. Cool. Yeah.

SPEAKER_01 1:27:37

We love Thursdays and Fridays. Well, there you go, guys. You you guys know where to come and visit uh Neil if you guys are in the neighborhood, on the low way side, by the way. Uh can you remind us the address of Super Bueno?

SPEAKER_04 1:27:51

Superbueno is on first and first.

SPEAKER_01 1:27:53

First and first.

SPEAKER_04 1:27:54

Yeah.

SPEAKER_01 1:27:57

I don't know how to get there.

SPEAKER_04 1:27:59

Employees on

SPEAKER_00 1:28:00

Five, ten hot centuries.

SPEAKER_01 1:28:02

There you go, guys. So if you guys want to come visit Neil, you know where to go. I'll recommend it 100%. Great, great places. I mean, you can go back, you can go wrong with uh with it with the selections. Oh, of course, you know, the bartender bartenders are amazing in both places as well.

SPEAKER_00 1:28:19

And also Katana Kitten, a block away from employees only, still check them out. They still got the coldest highballs in the city. Yeah.

SPEAKER_04 1:28:26

Yeah, I mean there's that's where we are here to to celebrate New York City. And I think everybody has their own things. That is why they're altering.

SPEAKER_01 1:28:35

I love employees.

SPEAKER_04 1:28:37

Enjoy every have that many options. Um, do you wanna say something new for the audience?

SPEAKER_00 1:28:44

Uh I just want to say thank you. Thank you both for having me. It's just you know, I feel honored to be here. I'm very happy. Thank you. The first time I do something like this. Uh another one.

SPEAKER_04 1:28:54

I know.

SPEAKER_00 1:28:55

I'm happy it's with you guys. So bringing someone about it. Thank you. I appreciate you.

SPEAKER_01 1:29:00

We admire you a lot. Uh but you know, it from the bottom of my heart, deeply, I really respect what you do, uh what the team does, um, you know, because I'm a bartender too. So I know what it takes to go through these steps and be there, you know. So hats off for you, to you, thank you. To the team and always here. And also to everyone, to all the bartenders in the world. Uh, this is what we do. This is our careers. Uh we love to do this. Uh yes, we do it for the money, but we also do it because we like it. And we are experienced bartenders. Uh, we know what we do and we love what we do. I think those are something we do.

SPEAKER_04 1:29:40

I do it's like the bar backs and everything, everybody behind the bar, and also whoever wants to buy work at the bar, don't give up. And if someone asks you to do something, just do it. You're gonna learn. And if someone gives you the opportunity, take it. You're not gonna ever do it.

SPEAKER_01 1:29:56

Yeah, always always ask for always ask. Always, always ask. Uh, I don't want to leave without saying uh if you guys want to check out more episodes like this, uh, go to our website, triple W bar talking talking bar nyc.com.

SPEAKER_04 1:30:11

And please subscribe on YouTube so you know uh we're gonna start um more interviews and uh we're gonna have more uh you know growth so we can bring more people like Neil. And you're gonna learn and you're gonna enjoy these stories because I feel like it's very entertaining, but also it's very uh rewarding knowing that everything happens for a reason, right? And uh and also don't forget to comment on Instagram or YouTube because that plays the algorithm and then we can grow and until other countries as well.

SPEAKER_01 1:30:45

All right, so until the next one. Thank you guys, appreciate you all. Why don't we go? Why don't we leave by saying bar talking, talking bar a laser? Bar talking!

SPEAKER_00 1:31:04

Thank you.