Bartender Bangaz

Why Your Bartender Secretly Hates You

Every drink has a story, and every shift has a moment that sticks with you—good, bad, or completely insane." This week on Bartender Bangaz, Mark "The Shark" is saddling up at the Dark Horse Tavern in Bayshore, NY! We’re going behind the laughter and the chaos with owner Joe and veteran bartender Tommy to hear the truth about the industry, straight and no chaser. In this episode, we're diving into: * The "O-Bomb" Addiction: Why this signature Bayshore shot is delicious but dangerous—ever had 15 in a night? * The "Unclaimed" Fridge: The hilarious reality of what happens to the energy drinks and "fat sandwiches" left behind after the day shift. * The 9.2 Score: How they earned a monster rating from the Wing Scout and why the Golden Garlic wings are a "must-try." * Customer Pet Peeves: Why whistling, snapping, or tapping your card is the fastest way to get served LAST. * The "Fake" Red Bull Secret: Why the gun is actually better than the can. * Bar Secrets: Why you should NEVER lie on your resume and how bartenders are actually the neighborhood therapists. "Behind the clinking of the glasses, that’s where the real stories live." Smash that subscribe button and pull up a chair! Visit the Dark Horse Tavern: 📍 Bayshore, New York

This is why we talk about you behind the bar!

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.

Don't Whistle at Your Bartender (Unless You Want to be Ignored)

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.

I’ve Been A Bartender For 30 Years. Don't Ever Do This At My Bar!

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.

Why You Should Never Wear A Hat Behind The Bar!

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.