Mike runs his mouth about the chaos of restaurant bartending, from misordered fish sandwiches to wine snobs and beer guy brain fog. This week’s episode dives into the differences between dive bars and dine-in service, adjusting to a new system without losing your edge, and why sometimes growth feels more like a slow crawl than a glow-up.

If you would like to share your opinion, send an email to [email protected] and don't forget to follow me on Instagram and TikTok @thelnbepodcast.