Bartender Bangaz

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In this episode of Bartender Bangaz, we’re getting into the stuff most owners are too scared to say. The team from Whiskey Down joins us to break down the most annoying, entitled, and flat-out ridiculous customer behavior they’ve encountered since opening their doors. We’re not just talking about bad tips—we’re talking about the lack of respect for the craft and the "main character syndrome" that ruins the vibe for everyone else. If you’ve ever wanted to jump over the bar and give a customer a reality check, this episode is your therapy. What we’re venting about: The Entitlement Trap: Why having money doesn't give you a pass to be a jerk. Whiskey Down Rules: How to actually act in a high-end establishment. The Anatomy of a Bad Guest: Spotting the "problem table" before they even sit down. Protecting the Vibe: Why firing a customer is sometimes the best business move.

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Accuracy is better than speed. Once you get it right, the speed follows." This week on Bartender Bangaz, Mark "The Shark" sits down with Jason at Streets of Table in Huntington Station. With 11 years in the game—ranging from bar-backing in Rockville Center to managing corporate and mom-and-pop joints—Jason has seen it all. In this episode, we’re serving up: Rookie Mistakes: Why you should NEVER scoop ice with a glass (and the "walk of shame" when you break it). The "Industry Handshake": How to spot a pro instantly. Wild Stories: From regulars dropping off VHS collections to the guy who shared way too much about his personal life before a "motel meeting". Elevated Street Food: Why the Ramen Stir Fry and Dorito Mozzarella Sticks are game-changers. Bar Laws: Why Jason believes every bartender should be required by law to "straw test" their drinks.

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Every drink has a story, and this week we’re pouring out the truth with a true industry legend! Host Mark is on location in Amityville, NY, at Brazico Brazilian Mexican Kitchen & Bar to chat with Teresa, a top-tier bartender who has seen it all.

Teresa takes us through her incredible career—from writing corporate training manuals for Bennigan’s in the '80s and '90s to working at iconic spots like the Bulldog, Babylon Carriage House, and Club Montage in San Diego.

In this episode, we dive into:

• Industry Evolution: How the game shifted from "speed bartending" and "Guido era" culture to today’s craft cocktail experiences.
• Rookie Lessons: The "life lesson" mistake of walking home with $500 in your pocket and not saving a dime.
• Wild Stories: Why you should never make your bartender an "accessory" to your secrets.
• The Brazico Experience: What makes the fusion of Brazilian and Mexican culture and fresh cocktails at this spot so unique.
• Weirdest Orders: A Cabernet, Triple Sec, and Red Bull concoction that actually exists.

Whether you’re a rookie or a vet, Teresa’s advice on the "bartender’s handshake" and utilizing your regulars for life advice is pure gold.

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

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

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

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

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

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

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