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.

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."

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

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.

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.