Bartender Red Flags 🚩

Summary

Podcast Summary: You Betcha Radio – "Bartender Red Flags 🚩"

Episode Overview

In the January 27, 2025 release of You Betcha Radio, host You Betcha and his co-hosts dive into the topic of "Bartender Red Flags." This episode, filled with humor and relatable anecdotes, explores the warning signs patrons might encounter when interacting with bartenders. The discussion touches on everything from personal preferences in bartender demeanor to specific behaviors that can detract from the overall bar experience.

Key Discussion Points

1. Contrary Red Flags: The “Too Put Together” Dilemma

   Chris initiates the conversation by presenting an unconventional red flag: bartenders who are overly polished. He shares, “the more put together the bartender is, the more concerned I am. I kind of want my bartender to be a little bit ratchet” (00:08). This perspective challenges the typical expectation that professionalism is always a positive trait in service roles.

2. Fashion and Accessories as Indicators

   The hosts discuss how certain accessories, like Apple Watches, can be perceived negatively. Chris emphasizes his preference for more casual attire, stating, “I want mine to still be wearing a concert bracelet that says they're 21 up. Not an apple watch” (00:37). This conversation highlights how personal style can impact perceived authenticity and approachability.

3. Attitude and Demeanor

   Brian raises concerns about bartenders who exude an overly positive attitude: “I don't like that. Because then you're like, why are you bartending then?” (00:38). The discussion suggests that a more genuine or relatable demeanor might be preferable to constant cheerfulness, which can seem disingenuous.

4. Customer Interaction Styles

   Derek and the team delve into the nuances of how bartenders greet and interact with customers. For instance, Derek points out a preference for bartenders who ask, “what do you want?” versus the more impersonal “what are you drinking?” (01:21). This segment underscores the importance of personalization in customer service.

5. Order Taking Practices

   A significant portion of the conversation centers on how bartenders take orders. The hosts identify several red flags, including:

   • Upselling Too Aggressively: Alex mentions, “They, like, try to upsell you” with examples like introducing specialty cocktails immediately (02:02).

   • Rattling Off Specials Too Quickly: Chris warns against bartenders who overwhelm customers with too many options too soon (02:11).

   • Reliance on Notebooks or Memorization: The team discusses the pitfalls of bartenders not writing down orders, leading to mistakes and customer frustration. Brian shares an anecdote from IHOP where orders were incorrectly taken, highlighting the chaos that ensues when orders aren't properly documented (03:03).

6. Memorization vs. Note-Taking

   The panel debates the efficacy of bartenders relying solely on memory to take orders. Derek argues for the practicality of writing orders down, especially in busy settings, to prevent errors and ensure efficient service (04:17). Chris adds, “We don't judge you for writing it down. Just write it down” (04:23), advocating for a more organized approach.

7. Impact on Customer Experience

   The discussion ties the aforementioned red flags to overall customer satisfaction. Mistakes in orders, aggressive upselling, and impersonal interactions can lead to a stressful and unenjoyable experience. The hosts emphasize that attention to detail and genuine interaction are key to a positive bar experience.

Notable Quotes

• Chris: “The more put together the bartender is, the more concerned I am. I kind of want my bartender to be a little bit ratchet.” (00:08)

• Brian: “I think if they have a general good attitude demeanor, I don’t like that. Because then you're like, why are you bartending then?” (00:38)

• Alex: “They, like, try to upsell you. Like, today we have this hibiscus. Whatever cocktail they open with that.” (02:02)

• Chris: “Like a message to all the servers out there. We don't judge you for writing it down. Just write it down.” (04:23)

Insights and Conclusions

The episode offers valuable insights into what patrons might look for—or avoid—in their interactions with bartenders. Authenticity, attentiveness, and effective communication emerge as critical factors in crafting a positive bar experience. The hosts humorously critique common practices that can detract from service quality, such as over-polishing, aggressive upselling, and poor order management.

By highlighting these red flags, You Betcha Radio encourages both bartenders and customers to reflect on their roles in creating enjoyable social environments. The emphasis on genuine interaction and organized service serves as a reminder that the nuances of customer service can significantly impact overall satisfaction.

Listeners who tune into this episode can expect a blend of humor and practical advice, making it both entertaining and informative for anyone interested in the dynamics of bartending and customer interactions.

Timestamp References

• 00:00 - 00:08: Introduction to the topic.
• 00:08 - 01:06: Discussion on the paradox of overly polished bartenders.
• 01:06 - 02:02: Conversation about attitude and demeanor.
• 02:02 - 03:03: Exploration of order-taking practices.
• 03:03 - 04:17: Anecdotes and examples of order mistakes.
• 04:17 - 05:33: Debate on memorization vs. note-taking.
• 05:33 - 06:15: Comparisons to TV shows and final thoughts.

Conclusion

You Betcha Radio's "Bartender Red Flags 🚩" provides listeners with a humorous yet insightful examination of the potential pitfalls in bartender-patron interactions. Through relatable stories and candid conversations, the hosts shed light on the subtle elements that can make or break a customer's experience at a bar. Whether you're a bartender seeking to improve your service or a patron aiming to enjoy a better night out, this episode offers valuable perspectives worth considering.

Transcript

[Alex]

Bartender red flags.

[Brian]

What are some bartender red flags? There's a few ways to approach it. I feel like.

[Chris]

I mean, for me, it's like kind of the opposite of a normal red flag. Like, the more put together the bartender is, the more concerned I am. I kind of want my bartender to be a little bit ratchet.

[Brian]

That is true.

[Chris]

You know?

[Brian]

Yeah, yeah, yeah.

[Derek]

But I'll feel.

[Brian]

Yeah. Like if they're wearing an apple watch.

[Chris]

Yeah, I don't want that. I don't want that.

[Brian]

No, I think that's probably a red flag.

[Chris]

Yeah, for sure. I want mine to still be wearing a concert bracelet that says they're 21 up.

[Brian]

Yeah.

[Chris]

Not an apple watch.

[Brian]

I think if they have a. A general good attitude demeanor, I think. I don't like that. I mean, so what do you. Because then you're like, well, why are you bartending then?

[Chris]

You're supposed to.

[Brian]

You have such a great attitude about life, you know, and then not to dig bartending, but. I don't know.

[Chris]

No, every bartender I worked with, when I was bouncing, it was miserable.

[Brian]

Yeah. They just. They hate. They just hate the world.

[Chris]

They're good bartenders, though, if they got no.

[Brian]

As they would say in the uk, banter. Oh, yeah, you can't. There's no rat tat. Tat. Naturally. Even if you just met them. Kind of a red flag.

[Derek]

Yeah, yeah. I'm definitely out on that as well.

[Brian]

I see.

[Derek]

I'm not a big fan of when. If. If a bartender asks, like, if they say, what do you want? Versus, like, what are you drinking? I feel like. You can take. You can take those. One of that is true.

[Alex]

In the road.

[Brian]

All right. Welcome to Joe's Bar. What do you want?

[Chris]

Yeah, I like it.

[Brian]

But if it's also. It's a red flag if when they're talking initially they're not throwing coasters down. I just instantly trust a bartender more like, what's up, fellas? How we doing? What can I get you to drink?

[Derek]

I like that.

[Brian]

I like that way better than if they're just, you know, standing there. What the other red. Jared, you gotta have a red flag.

[Alex]

They, like, try to upsell you. Like, today we have this hibiscus. Whatever cocktail they open with that.

[Brian]

Yeah. If they ask you if you want any desserts, just.

[Chris]

Yeah. Opening with the specials, like, immediately, before they even. Like, if they're rattling off the specials way too fast.

[Alex]

Yeah, yeah. Too quick in the introduction. A red flag. To me, it's like, okay.

[Brian]

But also, if they have to read the specials off of Something not good either.

[Chris]

They don't. They don't have them memorized.

[Derek]

Yeah, they're new.

[Alex]

Or if you ask for a simple drink, they have to get the drink book out to see how they. How to make it.

[Chris]

It's not necessarily a bartender, but when a. A server doesn't write down your order, huge red flag. You're not that confident you're going to remember our whole table.

[Derek]

You don't like that?

[Chris]

No.

[Brian]

I see.

[Derek]

I think it's pret. Think it's kind of fascinating when. When they can. If. If they bring the order, they just to your table. Like, spot on.

[Brian]

We had a bit about this.

[Chris]

I think we did. But like, it only happen. Yeah, yeah, yeah.

[Brian]

Dude. I. We did a ranch wrangler out of ihop, which I aptly. Or I rightfully renamed it to iha. I how for the International House of Water, because the whole ceiling had water damage on it. And the waitress comes up to take my order and free balls it at ihop. And I didn't. I say like, you know, the waitress didn't write down my order. I'm a little concerned about that.

[Chris]

Nothing was right.

[Brian]

Nothing was correct.

[Chris]

Like, all you got was pancakes that were. And it wasn't even the right amount. If I remember correctly.

[Brian]

It was. Yeah, it was a disaster.

[Chris]

Like you, Ryan, you're right. It is fascinating when they get it right, but I feel like that only happens once every 10 times.

[Brian]

But then if they.

[Derek]

But if they get it wrong, it's like, holy.

[Brian]

But it provides me stress because I'm like, oh, now I'm thinking about that. She's gotta remember. Or he's gotta remember everything that was said. Like, you're like, you shouldn't have said that. You want it with no tomatoes. Now that's another thing she got remembered by gna up. My order now should have said extra tomatoes. Extra tomatoes.

[Chris]

Like a message to all the servers out there. We don't judge you for writing it down. Just write it down. No one thinks less of you for doing that.

[Brian]

Makes me a little uncomfortable when they don't write it down. And I don't know why.

[Derek]

I think it's probably easier to split the tickets up too if there's like, say there's four people and like, like people in the corners are together. You know, how do you know how to split the ticket up if you're not writing anything down?

[Chris]

I just like, don't even see the advantage of your party trick of trying to remember the tables and orders.

[Derek]

Like, now I can understand if the Like. Like the computer monitor where they're putting stuff in is, like, just a few steps away from where you're ordering at. Then they just hop over the computer, they put it in right away. It's fresh in the mind.

[Brian]

Now, I would say if it's you and your wife out for dinner, I. I think you can handle that. Free balling. Yeah, I'm. I'm on board with that. You start getting to six plus people at a table. Yeah, I don't know. I don't know how you do it.

[Derek]

Yeah.

[Chris]

Okay. So I ate at a restaurant in the mall in town. I forget the name of it. Kind of nicer, but we had 15 people, and the dude was like, I'm gonna memorize this and. And, like, one person got their order right. We didn't get our drinks because he forgot all of our drinks and had to come back and ask again.

[Brian]

Yeah, that would be funny if it' like, if they made, like, a comedy show, kind of like the Office or whatever. Like, kind of like the show waiting, like, about a restaurant. If they did like that. There's one character that is stubborn about not writing down and always gets it wrong and never gets a tip.

[Chris]

Have you guys watched the Bear? I've never watched it, but I think that's kind of the vibe.

[Derek]

It's a restaurant.

[Chris]

It's a restaurant, but isn't it a drama?

[Brian]

Not a comedy?

[Chris]

A little bit.

[Derek]

It's dramedy drama.

[Brian]

Mean, it wins awards and. Yeah, a good show. I've never seen it, though.

[Chris]

Yeah, I like it, but I think that's the vibe. It's a restaurant staff follows all the people that work there around.

[Brian]

Guys, if you want more, you bet your radio, you gotta check out our Patreon. You gotta go to patreon.com you betchradio, or look us up on the app. And we have hundreds of hours of other episodes on there that you can't get unless you're signed up. So you got to check us out on Patreon. You bet your radio, baby.