Carl and Riley explore the world of restaurant and bar antics, discussing the old-age scam of complaining for freebies and the complexities of tip pooling. They also explore a story about an audacious attempt to demand free meals and reflect on their own experiences with similar situations.

 The episode also delves into the controversial practice of tip pooling between disparate business sections, offering insights into the challenges and fairness of such a system. The lively conversation combines humor, industry insight, and personal anecdotes, promising an engaging listen for those familiar with the service industry.

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Carl and Riley dive into intriguing stories from the service industry, discussing the challenges faced by bartenders and servers. 

From dealing with problematic customers to navigating racial bias and personal values, they explore two intense narratives: a bartender's discomfort serving a known Nazi and a woman confronting racial stereotyping during a restaurant outing. 

The episode highlights the importance of professionalism, management support, and maintaining personal integrity. Join Carl and Riley as they unpack these gripping tales, emphasizing empathy and the mantra: "Don't be a dick."

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Join Carl and Riley as they welcome Anton, the owner of Lone Wolf Kingston, a vintage-style cocktail bar in Hudson Valley. Dive into tales of mixology mishaps, shifting cocktail trends, and unique customer experiences, including the saga of the “worst Negroni ever.”

The trio discusses ethical dilemmas in cocktail crafting, the evolving drinking culture, and the art of leaning into negative reviews with humor. Discover the fine line between creativity and authenticity in the bar scene while gaining insight into crafting an unforgettable, genuine drinking experience.

Lone Wolf Hudson IG - @lonewolfkingston

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Carl and Riley, seasoned bartenders, delve into the unpredictable world of the service industry. They share tales of demanding customers and amusing situations, rating stories from mundane to extraordinary. 

The episode discusses customer etiquette and highlights how establishments handle outside food policies and the irksome habit of customers telling staff to smile. 

With real-life anecdotes and listener-submitted stories, Carl and Riley offer a candid look at the challenges and quirks of working behind the bar, all while enjoying an experimental espresso martini from Aldi.

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Carl and Riley, with their combined 16 years of hospitality experience, dive into amusing and challenging tales from the service industry in this episode. 

They discuss bartending mishaps, including crafting unconventional drinks and customer inquiries about cocktail alcohol content. The duo shares insights on the importance of precise bartending techniques, like chilling martini glasses and providing sanitized straws, while also addressing workplace challenges and disruptions in hospitality standards. 

Get ready for a candid look at the unexpected twists and educational moments behind the bar.

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Riley and Carl delve into challenging issues in the hospitality industry, highlighting women bartenders' experiences with sexism and unwelcome touching. 

They discuss the importance of having supportive colleagues and the growing trend of cashless restaurants, driven by safety and efficiency concerns. 

Carl shares insights from years in the industry, while Riley emphasizes the need for setting boundaries and respecting personal space. They conclude by reflecting on changing industry norms and offer practical advice for navigating these environments safely.

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Join Carl and Riley as they delve into the intriguing world of bartending, exploring wild customer interactions, bartenders' reputations, and the challenges of managing awkward workplace situations. 

This episode tackles misconceptions about dating bartenders, including stereotypes of flirtation and infidelity. Additionally, they address unique managerial dilemmas like handling a coworker's constant flatulence. 

Carl and Riley share insights on navigating relationships and maintaining professionalism in the hospitality industry through candid discussions. Tune in for a blend of humor, reality, and industry tips.

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Carl and Riley return after a break to share amusing and perplexing tales from the service industry. They discuss an overworked restaurant employee frustrated by performance punishment and dive into a bewildering story involving a cook using coworkers to cover up an affair. 

Amid the laughter and insights, they explore themes of work-life balance and the complexity of workplace dynamics in hospitality. Carl and Riley, without guests, offer a lively discussion exploring these real-life scenarios while sipping on a unique peach cobbler sour ale.

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Carl and Riley share intriguing stories from the service industry, exploring wild customer encounters and unexpected moments. They discuss a dramatic life-saving event involving CPR and the Heimlich maneuver at a restaurant, emphasizing the importance of first aid training. 

Another heartwarming tale involves a bar owner aiding a stranger with food and phone charging, leading to a reunion three years later. This episode blends humor, introspection, and touching stories of kindness and humanity in the hospitality industry, illustrating the unpredictable nature of life behind the bar.

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Riley shares a witty way to handle an unruly sports fan, while guest Ian Anderson recounts a memorable moment involving a PBR-fueled confrontation. 

The trio discusses the art of de-escalation, navigating the hospitality industry, and maintaining respect amidst challenging interactions. 

Whether you're in the service industry or just a fan of engaging stories, this episode promises a mix of laughs, insights, and real-life bar drama.

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