Show Notes

Mario Abbondanza and Noah Chantharangsy have been bartenders for quite a while, Mario for about a quarter century. I see them so often from the customer side of the table that I thought it would be fun to “step around the bar” with my listeners and discover what that would be like.

You’ll find out that the hours are often brutal, but the job—rewarding. There’s fulfillment in helping people. And the belief that people turn to bartenders to discuss even intimate details of their lives—often as first-timers and often as regulars—is quite true, not a myth. “More than I want to hear,” says Noah.

Neither of my buddies could explain to me why people order espresso martinis—an after-dinner drink, a digestive—as a cocktail before dinner, an aperitif. I can’t imagine having a cup of coffee before or during dinner.

You’ll find out what the craziest drink request Mario ever had was (surprised me) and how bartenders have to take care of people who have had too many drinks. One of the antidotes is actually quite attractive!

We tend to take bartenders for granted, but their “mixology” and their conversation—and genuine interest in customers—make a dining and/or drinking experience all the better.

And when I asked about their own preferences when they were on the other side of the bar, I found out that I’m actually a health addict!