Wild Nights & Bar Fights: A Bartender’s Craziest Stories and Go‑To Drinks

On this episode, Captain David ( @captaindavid ) dives into what it’s really like working behind the bar, his wildest customer stories, the chaos that comes with the job, and the drinks he swears by.

Note: This conversation was recorded about two years ago, so here is some updated info on what David’s been up to since then.

• He currently works at Tropic Thunder in downtown Phoenix
• Is the Director for Captain’s Cabin
• Is gearing up to open his own bar, @daggerroomphx. Until doors officially open, he’s running pop‑up bar experiences, you can book them now at daggerroomphx.com. 
• When he’s not behind the bar, David’s with his dog Leia, exploring nature, traveling, and connecting with new people and cultures. The man lives for good drinks, good stories, and good company.

Transcript

SPEAKER_03 0:00

Hey guys, it's Alex G, and this is another episode of Just One Drink. And today I have brought on a friend that I worked with about, I want to say, three years ago, David. Say hi, David.

SPEAKER_00 0:18

Hi, David.

SPEAKER_03 0:20

So David is a bartender at Captain's Cabin, which is at Hula's Modern Tiki in downtown Phoenix. If you guys never been, come down here. I just want to be here for David. Honestly, I don't even care about the drinks, but shucks. David, so who are you?

SPEAKER_00 0:37

That is a good question. I think every week I'm trying to figure that out. Um, I am a bartender here at uh Captain's Cabin. And uh I'd like to, you know, call myself a traveler as well. A life enthusiast.

SPEAKER_03 0:52

Yes, I always watch your stories, and you're always somewhere different, whether it's on the news, uh, you know, being featured on somebody's like video stuff or like in another country.

SPEAKER_00 1:02

Yeah, I try to stay busy. It's fun.

SPEAKER_03 1:05

Why did you want a bartend? How did you even get into this business?

SPEAKER_00 1:09

It's an interesting story. So years ago, um in my very early 20s, uh I was uh a musician. I was in a band. Not many people know this. I mean, some people do, I don't really talk about it too much, but um, I started working at a restaurant because of the flexibility with uh traveling, playing shows, practice, doing weekend gigs. So, you know, anybody who's ever worked in the restaurant biz or bartending knows that, you know, there's flexibility, you know, you get your ships covered. So I transitioned from like a call center job like in 2001. I am dating myself here, um, to a restaurant. And so I just like waited tables and casually bartended here and there. Um, my first restaurant job, funny enough, as actually at uh Oregano's.

SPEAKER_01 2:02

What?

SPEAKER_00 2:03

In Tempte. Yeah. I didn't know that. Yeah, that was a long time ago. That was back when there was like three or four stores. It's turning into this crazy beast now.

SPEAKER_01 2:11

Yeah.

SPEAKER_00 2:11

But um, that's how I got into the industry. And you know, uh, I always had it in the back burner. I would do other jobs here and there, but you know, I always kind of came back to the the industry because of uh it's fun, you know. I mean, there's there are days we all complain about um tips, customers, you know, long hours, such and here and there. And but you know, it's pretty at the end of the day, it's pretty rewarding because I feel like, you know, and there's no offense to people who have like office jobs, but it's just it's never been really something for me. You know, I'm a huge like extrovert and I like to uh travel, talk to people, be social. So I kind of feel like bartending it was kind of like a no-brainer for me. But I have to say I really didn't take bartending super serious until like really six years ago. Like really started like diving into like the tiki and craft cocktail side. So I always bartended here and there, just making basic drinks and like, you know, knew a couple classic here and there, but I never really worked anywhere where I was having to do like, you know, my ties, last words, you know, gronies, things like that. So, you know, it's it's kind of something that, like, like I said, just the last six years I took serious, but that's kind of how I got into it. I just kind of fell into it, and you know, it was flexible, good money, social, you know, you just make friends, you know, everyone after you get off work goes and hangs out. It's like a social club, you know? Just go out and spend your tips on booze and then wonder why you're broke again the next morning and do it all over again. It's a vicious cycle when you're in your early 20s.

SPEAKER_03 3:48

How did you like kind of up your game when it came to bartending? Like, did you teach yourself? Did you have a mentor? How did that how'd you go from being like your average bartender to a local star in Arizona?

SPEAKER_00 4:00

You know, local star. That's funny. Um, you know, I have to really think. Um if I have to be honest, really, um, I have to think the internet. Really. Really? Yeah, you know, I I uh I watch a lot of YouTube videos and tutorials of like classic cocktails. You know, I'm kind of a visual learner, you know. I have I have a bunch of cocktail books and I'll sit around and read them, but you know, to like visually watch someone make a drink, how they shake it, talk, you know, the talking points, why they choose certain ice, things like that, um, variations. I think uh I've always just been able to pick up on that stuff a lot easier. Plus, you know, I got into the tiki scene in about 2006, 7, and that's when it really clicked. I feel like I remember going to like Polynesian or tiki themed bars and restaurants, you know, all through my life. But I remember I had just moved back to Los Angeles, and then I'm sitting in uh one of my favorite tiki bars, and I know a lot of people have heard of called the tiki tea in uh Hollywood. Um, and it just clicked. And then I think from there on I started to like really kind of dive into tiki more and read up more about it and you know, videos and books, but then like really taking it seriously. I think asking questions, going to cocktail bars, you know, I I like to really sit at the bar top closest to the well. I like to watch the bartenders work, you know. It's funny because like when I go out when I travel and even around town, you know, I think a lot of people recognize me when I'm at this place because you know I'm wearing a a tiki shirt, a Hawaiian shirt, and a captain's hat. You know, people have this like image, but like when I go out around town, I definitely dress very normal. And I think a lot of people don't recognize me, so I like to be incognito anyway, because I like to just kind of like just chill, observe, be a fly on the wall. I like a I like just watching bartenders work. You know, sometimes you know, you pick up little tricks, you see them making things, you know. I kind of feel like it's dinner and a show, so to speak. Yeah. You know, sitting at the bar top. It's always been my favorite place to sit, is at the bar. Always at a restaurant or you know, even at a bar, you know, I'd rather sit at the bar top than at a table in the like lounge area or wherever.

SPEAKER_03 6:23

So when you started like learning these things off of you know, videos and everything, were you experimenting at home or were you already here and you started experimenting here?

SPEAKER_00 6:32

You know, I I am a pretty lazy home bartender. You know, I don't really have a whole lot at home. I have a lot of you know spirits. I do a lot, I drink a lot of things on the rocks, meat or like highballs and stuff with soda water and stuff. So I really don't have a whole lot of stuff at home. So um I would practice at work. You know, I was fortunate enough that I had a lot of uh places that would uh let me uh play around with cocktails and allowed me to like, you know, use their product to experiment, which you know, not a lot of places uh will let you do that, you know. But I would also, to be fair, try to really do a lot of research or like make mental notes, write things down, or even make notes in my phone of like things I want to do. So I didn't waste a lot of time or product, but um I got I think I got pretty lucky with all the places I've worked that people have like encouraged me to experiment and you know thrive and grow as a bartender.

SPEAKER_03 7:30

Yeah, that's always awesome when you have a place that just encourages your growth. Yeah, you're not like um in a prison cell, yeah, to so to speak.

SPEAKER_00 7:38

Exactly. I think it's very important. I think if you're working at a place that isn't allowing you to thrive and become a better person or employee, then I don't think that's the right place for you. I mean, it's just I think life's too short, you know. Like, you know, nothing's guaranteed, tomorrow isn't guaranteed, so it's like if you're unhappy, you take the steps, you know, get out of there, but that's a whole other topic. So let's stay on track of our friendy.

SPEAKER_03 8:03

So getting into the bartending life, what are some of like the craziest stories you have? Like people you've met or stories you've heard while bartending.

SPEAKER_00 8:13

How long is this podcast? Because I don't know if we have enough time.

SPEAKER_03 8:16

There's a lot as long as you want it to be. There's a lot, it has at least an hour, according to my listeners. They were upset that my episodes weren't an hour long. So you have a whole hour to yourself.

SPEAKER_00 8:26

Well, it's man. I mean, where do I even begin?

SPEAKER_03 8:30

Tell me some of your favorites that just stick out in your mind right away.

SPEAKER_00 8:34

My favorite thing probably is when some oh man, it's when I feel really bad saying this because I really, you know, like I don't really like to badmouth guests too much, but when guests think that they know what they're talking about and they're very admin on it um with cocktails, like they'll try and create their own and sub things out, and they're like, oh no, no, I swear, that's good. Um just do that. I like this, this, and this. And you're like, I promise you, this is not gonna be good. It's gonna taste weird. I'm very nice about them. You know, like, I don't know if that'll be good. Are you sure? Why don't we try this? Um, I know this is kind of not the best example. All my stories are really like racy and really bad. Like, you want to hear them? You should hear those things. I'm ready. All right, yeah, after this one, we'll go, we'll go. Um, you know, I mean, just to wrap this one up, it's just when people, you know, it's always makes me laugh when people come in and try to like modify a cocktail. You know, we'll let like it's completely off the rails.

SPEAKER_03 9:42

Do you make it for them or do you try to like?

SPEAKER_00 9:44

They're super admin. Um, I usually can talk them out of it. Um, you know, it's funny. Yesterday I was bartending and uh, you know, at my other job, and this woman ordered a Sazerac, and I made it for her, and she told me that I don't know how to make Sazeracs and that it's okay because we all have to learn and start somewhere with bartending. And I was like, okay. Oh my god. All right. So I mean, at that point, you just like walk away and laugh. Like I know some bartenders or some people, you know, you know, get it given if you're having a bad day, you might let it get it to you better. But I'm just like, okay, just walk away.

SPEAKER_03 10:22

No spitting in the drink.

SPEAKER_00 10:24

I think that's bad karma. I love I love food and drink too much. I feel like if someone is on a bad day and I rub someone the wrong way, um, unfortunately, not intentional. I don't want someone spitting my food. True. All right, so racy stuff that's happened. I have had I had a gentleman once that was hidden on me that asked me if he could buy me some underwear and if I would wear it and then give it to him after a shift. That was interesting. I've had a woman a year or two ago ask me if she could give me a foot massage after my shift if she stayed after. Um, that same woman continued with her girl, her uh girlfriend to say that her, them two, and one of their husbands were going back to their house to skinny dip if I wanted to join.

unknown 11:12

Okay.

SPEAKER_00 11:13

That was interesting.

SPEAKER_03 11:14

Um, I've had swingers, they wanted you to join their little thing.

SPEAKER_00 11:17

I I think it was honestly, I think it maybe, but I kind of got the vibe more. It was just like we're much older and we're trying to feel youthful and young, and we want to do something crazy with a bartender or like have a wild story. I didn't get that vibe, but you know, maybe, maybe that's how they lure me in and give me some punch.

SPEAKER_01 11:39

Yeah.

SPEAKER_00 11:40

Before you know it, I wake up and I'm missing a kidney. Yeah, you never know. Um, let's see what else. Uh, I've had couples get really drunk and start making out heavily, and it, you know, we're in this bar right now, and you could see how tiny this is, but like to the point where like heavy groping was going on, and I'm like, I'm wondering if this is gonna go any farther. Like, if if we're gonna have a full-on sex capade happening.

SPEAKER_03 12:09

Do you like say something? Are you gonna be able to do that?

SPEAKER_00 12:11

That time, no, that time no. Because I genuinely was like, this is gonna make the best story. I'm gonna see how far this goes. It didn't go that far. I mean, it went yeah, I didn't go much farther. Yeah, so I mean, God, I mean, there's just you know, so many stories, people getting sick, people are cutting cutting people off is my least favorite thing to do. And uh, that's always fun. I did have a gentleman last year, uh, after I cut him off, threatened to jump over the bar top and beat me up because he uh served for this country and he should be allowed to keep drinking. And I said, Well, unfortunately, the liquor laws don't agree with that.

SPEAKER_03 12:51

Yeah.

SPEAKER_00 12:52

And fortunately, his wife calmed him down and pulled him out of here. But that was that was very interesting. And it, you know, actually that was like two years ago, and then this was also during like you know, the COVID restrictions. So, like, and look, people had to wear masks when they walked in, and like they were just like very anti-mask and like very vocal about it. And if people walked in with a mask, they would like shout at him and speak very poorly to them. It's very unfortunate. I feel like COVID really the whole lockdown, and like when we all tried to like reopen, really brought up the nasty side in people, you know. None of that was you know, and not to get on that topic, but I'll say this none of that was fun, and none of us wanted to have to do that. But I think a lot of us were willing to do what we had to do to get back to normal. And it's a shame that some people just prevented that and made it worse, you know, and you really kind of saw the ugly side of people.

SPEAKER_03 13:39

Yeah, especially because that was a hard time for everyone.

SPEAKER_00 13:42

There was like, you know, there was a lot of stuff. That was probably the most interesting, the hardest time to be a bartender. And I have a lot of friends that left the industry because of that, because they felt they weren't getting paid enough money to have to be like the the first line of defense to like enforce those things, like the verbal harassment and you know, sometimes physical, and it just wasn't worth it to them. It is so I know a lot of I had a lot of friends that left the uh service industry after when that all was happening, it's just unfortunate. Just really, I mean, you just on not only did you see the ugly side of people during that of what they really you know thought, felt, but like you mix that with alcohol. People were just giving more aggressive. So were you guys open the whole time during you know, we closed for the first two months, but Arizona, man, we were like the wild west, man. We opened up soon. So I had like a 10-person restriction in this bar, and this bar holds about 25, it's small. Um, so that was tough, but you know, having to like enforce just 10 people, I mean, it was that good. Like, I don't know, I can't remember how long eight, nine months. That was tough. Yeah, not only financially, but like mentally draining, having to deal with every night, be like, okay, how many people are gonna argue with me and yell at me? I don't know what to do. But to be fair, I do have a lot of great uh regulars at this bar who are very generous with their tips and sweet people, so it bounced out.

SPEAKER_03 15:13

And if you're wondering why David gets hit hit on a lot, I will be tagging him and everything. And you can see that he is a silver fox, so that is why people want to take him home all the time.

SPEAKER_00 15:25

Oh, that's a I wouldn't say all the time, it's just a few.

SPEAKER_03 15:29

Why he has regulars and fans and everything. Besides like you getting involved in crazy things, I'm sure you hear a lot of conversations.

SPEAKER_00 15:40

Oh, yes. Lots of first dates, lots of first dates in here.

SPEAKER_03 15:44

Can you recognize the first daters right away?

SPEAKER_00 15:46

Because they start asking like general questions that like you would already know if you knew somebody, like how many siblings do you have? Um, what what do you do for work? You know, I feel like those are things that like general people who know each other already know these things. So uh it gets really interesting when people start talking about religion, because then that gets really, really crazy, which is you know a topic I try not to let too many people talk about in any bar setting. So anyway, uh yeah, it's uh get a lot of first states in here. Most of them I have to say, like, I I feel like it's like a 90% success rate in here for the most part.

SPEAKER_03 16:20

I feel like you think it's the drinks that you make?

SPEAKER_00 16:23

Maybe. I don't know. I think, yeah. Yeah, maybe I mean, no. Who knows? I I don't think it's my drinks so much as it's just alcohol helps. Yes, you know what I mean. I think sometimes uh the nerves get relaxed, maybe you're in additions and your standards drop. And I mean, it happens to all of us. Sometimes we're like, hey, those are some nice lips, you're kind of cute, let's make out, you know. Whereas if you're sober, you're gonna be like, maybe not.

SPEAKER_01 16:51

Yeah.

SPEAKER_00 16:52

So I I do think alcohol helps in general, but I don't know if it's my cocktails per se or just cocktails in general.

SPEAKER_03 16:59

What other kind of conversations do you hear? And do you ever like feel like there's a moment where you can jump in? Do you try to just be a listener or do you try to be in the conversation as well?

SPEAKER_00 17:10

I'll be honest with you, the only time I jump in, and it's probably because of my love of food, but if someone starts talking about a restaurant or a dish and I know what they're talking about, I jump in all the time. Like anytime I talk about a local restaurant or a place that I really like, uh I I do intervene in those. But that's about that's pretty much it. I I really do try to uh um stay out of it. You know, some once in a while I will jump in if uh it is a first date and like the the the guy goes to the restroom, and sometimes I I think I I don't not sure if it's going well. I'll ask, are you doing okay? Things are good usually. So I've I've had to chase out two guys only once. Fortunately, in the four years I've had this bar for uh just being creepy. So I have to say that like uh that's not bad. Only one time out of in four years I've had to like chase some guys out for just being creeps, okay, making women feel uncomfortable in here.

SPEAKER_03 18:07

So it's nice of you.

SPEAKER_00 18:08

Oh well, yeah. I want everyone to feel safe, men men or women, you know.

SPEAKER_03 18:12

What are what's like a conversation you've heard where you're just like in your mind, you didn't say anything, but you're like, damn. Like, holy shit.

SPEAKER_00 18:19

Probably when if people arguments ensue, you know.

SPEAKER_03 18:23

Yeah, that was my next like give ever hear couples arguing or people arguing.

SPEAKER_00 18:27

Yes, that happens probably like once a month. And it's usually a well-established couple that like argues and it gets really awkward. Um, it's never the first dates or the casual dates, it's always like married couples, people have been together for a long time. Someone gets a little drunk, says something, and they kind of start shouting. Um, I've only had to intervene once in one of those situations, thankfully. Yeah, that happens sometimes. It's interesting. Like I said, this as you can see, this bar is tiny, so like we if I can hear it, I know my guests can hear it, you know. But I am also always listening behind this bar, you know, because not that I'm a nosy person, but I feel like a lot of customers in general have a fear of uh sending drinks back if they're not into it. You know, I have a lot of you know, rums and liqueurs and things in a lot of these drinks that aren't too well known for a lot of people, especially I have a lot of first timers who are like just getting into tiki. And so um some of these flavors aren't for everybody. I always try and encourage people, you know, be honest, just tell me, I'll make you something else. I have no problem. Uh, but I do listen a lot for that because you can kind of tell if they make something like, oh, it's okay. And like you look over and their drink's only like like an inch has gone down, and their their their friend, buddy, partner, whoever is like almost done. You're like, okay, you didn't like that drink. Um, but that's usually what I'm listening to for more than anything. But then of course you hear other things.

SPEAKER_03 19:53

Right. I mean, how can you not? It is very tiny. What would you say? What is it like compared to if you had to say like it's very narrow.

SPEAKER_00 19:59

I mean, I don't know. I think I ch I mean I think this bar can hold like I don't even know what the max capacity is. I mean, I feel like it's like 28, 29. I think the most I I try not to have more than 25 in here. I mean, there's people gonna be standing, but sometimes people don't care. Yeah, but uh it gets tight in here sometimes, but you know, usually for like if I have a private rental in here, usually I'll they'll stuff in 30 people in here. But I mean but if I mean they all like each other enough to be that close, I'm fine with it. Yeah, you know, I'm I'm good with it.

SPEAKER_03 20:31

I think you guys have a very exciting life because you get to have all the tea, even if you're not involved in it, you know. But then you also, like you said, you're at risk because you kind of have to put your foot down in certain situations, or you can make new friends, like you can go either way all the time. It's kind of just like a roll of the dice, you know. And I guess I never realized how brave bartenders are until I went to this bar in Cottonwood. It was a karaoke bar. And um, very small, not a lot of people there. People were just drinking and singing like random songs. But there's a couple next to uh me who was having like a very loud fight, you know. And I thought that the um, you know, I didn't think the bartender would step in. I thought the security would, which they did, but she actually stepped in because he started getting like handsy with the woman, like grabbing her and yanking her. And I was like, wow, she is brave because you know, she heard everything. She was serving him the drinks and stuff. And she basically told him, like, if I see you touch her again, like I'm gonna have to throw you out myself, you know, I'm gonna kick your ass myself, sort of thing. So I feel like it can go kind of go either way because we uh, you know, I was with the friend and we ended up being friends with her, but on the other end, she was like getting an argument with somebody else. But yeah, like I mean, you guys are like very brave to me. You have a very exciting life, but you're also very brave to have to deal with it.

SPEAKER_00 21:49

I mean, thank you for saying brave. I never would have thought that. I mean, stupid at times sometimes, but I mean, yeah, I mean at the end of the day, you know, I don't think people really. Realize us as bartenders that like we are responsible for all of our guests. You know, if they get too intoxicated or you know, and leave here and hurt somebody, get in an accident, we can be liable.

SPEAKER_01 22:13

Oh I didn't know that.

SPEAKER_00 22:15

Yeah. In rare situations, but we can. So, you know, if someone steps in, steps foot in this bar and they're already drunk, and then we ask them to leave, we have to make sure they're doing something. Technically, we're supposed to make sure that they're doing they're getting it somewhere safe. Can't always do that. You can't always, you can't always, you know, um communicate that with someone if they're drunk and angry that you're not gonna serve them. You know, there's only so much you can do, but I don't think people really realize like when us bartenders are cutting you off for not serving you, is like, you know, I can't speak for every bartender and every dive bar, but a majority of us are doing it to save our ass and the business, you know, because we could all lose, you know, we could all be fined and the business could use its liquor license. So uh I don't think people really realize that. And especially the whole the saying, I'm not driving, I'm Ubering. We can still get in trouble for over-serving. And I don't think people really realize that.

SPEAKER_03 23:12

No, I never knew that.

SPEAKER_00 23:13

We definitely can.

SPEAKER_03 23:14

So how would they even be able to tell?

SPEAKER_00 23:17

So when I when I when I lived in LA um for a few years, I was working for uh Paps Blue Ribbon beer. And uh so I would uh you know, I kind of had my my ear to the ground more um with what the liquor board would do. But in Los Angeles, LA County, the liquor board, when they got their influx of money in the beginning of the year, they would send people out, liquor board officers, police officers, to bars and give them breathalyzers at the bar. Wow. And if they're overserved and blow way too much, they'll ticket the bartender right there and then. That's such a terrible, terrible thing to do. It's like borderline entrapment. Of course, there's gonna be some people that are overserved, you know. Um sometimes we as bartenders, you know, don't know where you've been before. Yeah, we've got to be a little bit more. Sometimes you look completely fine, you have one or two of our drinks, and you've hit the wall and you're completely smashed. And we didn't know that. You know, so it's I feel like it's kind of a kind of entrapment, but you know, it is what it is.

SPEAKER_03 24:21

Is that still like a thing till today?

SPEAKER_00 24:22

I don't know. I mean, I'm I've been out of I don't know how uh, you know, I've left Los Angeles in 2013, so I've no idea how they're doing things anymore. Um, out here, I don't really know. We haven't really had any, I haven't had any issues with the liquor board, thankfully.

SPEAKER_03 24:37

That's crazy. No, I would have I would have never known that if you had to do that.

SPEAKER_00 24:41

They do all kinds of crazy things. Yeah, they'll send an underage kids into bars too.

SPEAKER_03 24:45

On purpose?

SPEAKER_00 24:46

Yeah.

SPEAKER_03 24:47

For what to screw you guys over?

SPEAKER_00 24:48

See if you serve them. Oh, yeah. If you don't ask for ID.

SPEAKER_03 24:51

Oh, okay, like as a test, I see. Wow. Yeah, that's insane. Especially because kids look like they're way older now, and it's insane. I did not look like that when I was like 13, you know?

SPEAKER_00 25:03

Yeah. There's it's it's it's it's crazy. So um, I worked at a place on Mill Avenue for a short stint, and uh they would send them in all the time. I never got dinged. I always ask, especially on Mill Avenue, man. Those guys are cute.

SPEAKER_03 25:17

Yeah.

SPEAKER_00 25:18

You know, I feel like if you look young, it's funny, like you, you'll you'll ask for their ID and they'll realize, oh you're like, dude, come on, man. Right, yeah. You look like you're 12. Don't act like I'm the first person ass of you. Hand over your ID. You look young, be thankful. Yeah, it's okay. I don't know. Tenure is gonna be super stoked.

SPEAKER_03 25:43

Right. I don't scoff at that. I'm like, thanks. Thank you for asking.

SPEAKER_00 25:48

Yeah, when I shave my uh face and don't have any fish, I get ID all the time, which is crazy.

SPEAKER_03 25:54

I believe it.

SPEAKER_00 25:54

Yeah, it's crazy. And I'm old.

SPEAKER_03 25:59

Or made a deal with the devil sometimes.

SPEAKER_00 26:01

It's on the rum. That's my secret to life, yeah, is a rum.

SPEAKER_03 26:05

So, as far as you personally, what would you say are first the cons of being a bartender and then the things that you like about it?

SPEAKER_00 26:13

Okay. The bad things about being a bartender. Um you're on your feet all day, so the older you get, your back and feet hurt. Um, you don't really ever get times for breaks to eat food. You gotta like scarf it down. Um, you gotta work nights and weekends and holidays, because those are your busy times. Um you work on Christmas? No, we're not open. Oh, but a lot of a lot of bars are. Oh, yeah. There's a lot of bars are, especially a lot of dive bars. You know, I work part-time bartending at a hotel right now in 365. So we'll see how that how that goes this holiday season. I've only been there since February, so we'll see. Um, but um, yeah, what else? You know, uh, we have to like essentially kiss someone's ass for tips sometimes, which is not the funnest thing to do. Laugh at bad jokes. I mean, you know, I I you know it gets pretty rough out there in general, but I have to be honest for you. I think uh female bartenders have it the worst.

SPEAKER_01 27:14

Really?

SPEAKER_00 27:15

Yeah, I mean, granted, uh, you know, men, sh, you know, terrible, your stereotypical douchey man will tip well to an attractive a woman they think is attractive. But, you know, women, uh, you know, on a on a daily basis, like, you know, they're like looked down upon as like not as good as bartenders as men and like incompetent, small brains, stuff, and like not on top of that, like sexually harassed constantly and things, and like women just have to have like you know, much tougher skin and put up with a lot more because the second you speak back and like tell them, hey, you know, I didn't appreciate that, whoa, you're being sensitive, relax. It was just a joke, you know what I'm saying? So I really think that like female bartenders really have it hard, and I have to say that like um, especially in Phoenix, some of the bet in my opinion, some of the best bartenders in this city are are women. There's amazing women bartenders out here, and like I have no problem saying that, like, just creative and just like amazing. So, you know, I I think that like this industry definitely is more male, you know, focused or predominantly male in general, but I think that like women really like are the heroes in it because they have to put up a lot of I mean that genuinely from the bottom of my heart. It's you know, I put up with a lot of a lot of shit here too, but like not even scratch the surface as women. I mean, I'm sure you couldn't attest this. Even going to like pump gas, I'm sure you get harassed once in a while, or going to like a convenience store to get a bottle of water or something, is like on a daily, like it's like imagine that times 10, you're behind a bar, and men think that you have to like um laugh at their jokes or serve them because they're the customer. But like in the end of the day, like, no, you can be like, oh get get out of here, yeah, treatment with respect. And then I'm sure, and I'm sure that like some women pick and choose their battles. Like, okay, well, how about is this joke? Okay, well, I'm gonna give them one more and then I'll he'll I'll shut it down. But uh anyway, that I got off tangently.

SPEAKER_03 29:22

No, no, I was gonna say, you know, thank you for like recognizing that and saying that because a lot of people like I'm going to have featured guests on because you know, like some people, like obviously males had told me that my podcast is very female driven, and so they want to have a chance to like speak on the male perspective. But a lot of people would see it as like, oh, but why is it so bad? You probably get bigger tips because you're hot, you know what I mean? What is the male perspective that they think that is not being uh just like they're not being like heard, like you know, men have to deal with bullshit too.

SPEAKER_00 29:57

So we do, but like it's not even on the same level. It's like yeah, anyway, we that's a that's a whole other topic. I mean, thank you. That's a whole other topic. Thank you for recognizing and yeah, I mean, that's just like, yeah, I don't yeah, I don't want to offend any any men out there, but at the same time, if you feel that way, man, grow up, honestly. Like search within, you know, like figure out why you feel so insecure. I agree. A day in life, like we as men could never handle a week or even a day being a woman.

SPEAKER_03 30:31

Thank you.

SPEAKER_00 30:32

I'm serious, like you know that like all the stuff you guys deal with at in jobs and like just everyday life, and don't even get me started with your uh you know, not to get gross and off topic, but menstrual cycles, you know, none of us men could ever handle that. Pregnancy, no.

SPEAKER_03 30:51

I mean, I'm a woman and I'm scared of pregnancy myself.

SPEAKER_00 30:54

But like, I don't get sick very often, and when I get sick, I'm a baby. Could you imagine me having to get feel like crap for five to seven days once a month? No, I couldn't handle it. I'll be honest, I couldn't.

SPEAKER_02 31:08

Yeah, I couldn't at all.

SPEAKER_00 31:09

It's pretty hard.

SPEAKER_02 31:10

I I won't lie, that part is anyway.

SPEAKER_00 31:12

I mean, I mean, I'm not trying to bash men or whatever, and I'm sure maybe you'll get some comments, or maybe I will, but like honestly, if you're like really like, well, what about me? What was me? Like, honestly, you need to do some soul searching fullheartedly, like figure out why you feel that way. Because, like, because I guarantee women have it ten times worse than men. Anyway, back to thing, the the cons of bartending, also. Um, you know, weekends, holidays, bad jokes, feed all day. You know, if uh oh, another thing, if we don't work, we don't get paid. You know, we don't have sick days.

SPEAKER_03 31:47

Wait, like you guys don't get like PTO and stuff like that?

SPEAKER_00 31:51

No, not not not no, not really. You don't work, you don't you don't get paid. So yeah. But I mean we know that. So what do you do? You work extra shifts before, you budget yourself, you take a week off, and then you come back and you hit the hit the ground running and pick up more shifts. So uh that's another bad thing. But the pro side, I want to go out of town once a once a month for a week. I can do that because I can get my shifts covered and I will not lose my job.

SPEAKER_03 32:21

That's amazing.

SPEAKER_00 32:22

But like you can't think of any corporate America job they give you like two weeks a year, which is a joke, if you ask me. I've in any other country, yeah, they've proven, like, you know, not to get get off topic once again, but like proven like given more vacation days, people have more mental health and like reset, like they're more productive and happier, and you're gonna get happier employees and they're gonna do more for you. It's I feel like it's a no-brainer, but back to back to it, you know, that's a big plus is being able to have flexibility to take trips, you know, and like you have your car breaks down, you know, like you have some things unexpected things to pay for. You pick up extra shifts, doubles. If you're working a corporate job where you just get the same every month, every week, you got a budget around that, or get a part-time job to get to, but here us as uh you know bartenders and servers or in the restaurant, you know, you need extra shifts, it's they're there to pick up, they are there to pick up. You know, I don't have to wear business khaki pants, which is awesome. But to be fair, some of those, some restaurants do have ridiculous uniforms, but um, yeah, man, I feel like you know, you're on your field all the time. It's just like you're active, you're engaging. And if you're a social person, an extrovert, it's great. I mean, if you're an introvert, you know, I mean I I have some introverts that are like awesome and really kind of still love it, but prefer to be when they're not working home.

SPEAKER_03 33:47

So just kind of backtracking the way I met David was that I was working at iHeartRadio at the time, and we I had just started a local column, and so I came down to Captain's Cabin and I did a story on him and his drink making skills, and we just kind of instantly clicked, you know, and so I added him on social media, and to kind of test what he's saying, I always see him in different places, whether it's states or countries, and then you know, I'll like his stuff because I'm just like, wow, this is amazing, you know. So, what are because of what you do, what are some of the places you've been able to go and how long like were you there for?

SPEAKER_00 34:26

I feel like anywhere I've been able to go has been because of working in this industry, you know, like whether it be Japan or you know, once a year I go up to Montana for a couple weeks, which I'm very thankful that I get to do that. Um this next week I'm you know, I'm going to San Francisco to guest bar attend at a tiki bar, and I never would have gotten that opportunity had I not had this bar and been in in the tiki scene, you know.

SPEAKER_03 34:50

How did you get that chance if somebody can ask you?

SPEAKER_00 34:53

So uh yeah, so uh once a year, Arizona has like a tiki event at the Valley Ho Nascasso called Tiki Oasis. Uh, this past year or this past year's um event in April, uh I teamed up with uh buddy of mine named Tiki Dan and Bacardi, and we threw a suite party. So we essentially just rented a suite for the weekend and turned it into a pop-up tiki bar. And uh doing the room party, mingling, meeting people, you know, there's people all over the country that come out and stuff, you know. Um, I was introduced to the owner of the bar in it Forbidden Island in Alameda, California, and uh just got to talking and he just mentioned that you know, I if you ever want to come up to San Francisco and guess Barton, we'd love to have you. And I was like, and I looked at him and said, I would honestly would really love that. Are you I really appreciate that? And of course, I'm just like, Are you sure? I just don't know if he's like blowing smoke up my ass or no.

SPEAKER_01 35:54

Because you know, all that all that rum, you know, like people get really excited.

SPEAKER_00 35:58

So um he gave me his card, I gave him mine, and then like I think I waited a week because I feel like that's a good time to wait. And then I just sent him an email, follow-ups. Great meeting you. I would love to uh come out. Let me know if the offer still stands. And uh he got back with me in a couple days. He said, Yes, this next two months are really busy, but let's plan something for August or September. So ironically, when I was looking at the calendar, I just picked uh August 30th, Tuesday. He said it had to be on a Tuesday because that's their Ohana night, like their local night. So, which is good. I'd rather not do a guest bartending shift on a weekend. You know, I don't want to interrupt their service because you know, those weekends are always busiest nights for any bar. But ironically enough, uh the day I picked is uh actually uh National Mai Thai Day.

SPEAKER_01 36:48

Oh, okay.

SPEAKER_00 36:49

So uh for a Tuesday night, which I thought would have been a chill, local site is now gonna be a super busy service night because it's National Mai Thai Day, and they're one of the only uh they're one of like two tiki bars in the area that are open that night. So it'll be a great opportunity for you. Holy shit, that sounds very exciting. Yeah, it'll be fun, you know. Um fortunately for me, they're not having me work all night, so I can like, you know, I think it's just a four-hour shift. I'm bringing three of my cocktails over there that I'm gonna feature, and I just get to hang out and meet some new people and then work a couple hours and just get to hang out and mingle and drink up my attire for, you know, and hang out. So I'm really uh looking forward to that. But that's a great opportunity that um I got through this, you know, in the the scene of Tiki, you know. And I've had like, you know, I have another event coming up in November that I'm doing uh I was I was very fortunate to be asked to be a part of this uh the Majestic Theater in Gilbert. If you're familiar with Majestic Theaters, they took over all the Alamo draft houses.

SPEAKER_01 37:55

Oh, yeah.

SPEAKER_00 37:56

So same concept, bar, food, multiple. Uh we're doing uh an event called Night of the Tiki, which is like a horror tiki double feature night. Oh, so it's gonna be like some like old, old horror movies, you know, the fun, like black and white cheesy ones that are like great classics. Um, so I you know, I got asked to do stuff, do that, create like four or five cocktails, bartend with a few other people. It's gonna be like a vintage car show, a pinup show, vendors and stuff. So that's another really cool thing that's coming up uh this fall. And like once again, like just by like the scene of Tiki, it's like you know, opportunities present themselves and it's it's it's it's great, you know.

SPEAKER_02 38:36

But like a lot of comments.

SPEAKER_00 38:37

Yeah, and of course, of course, like you know, like I said before, the opportunity to like take trips, you know, like I try to travel as much as I can. It's unfortunately these last two years, I feel like all of us have been like everything's been hindered a bit, you know, not only with like travel restrictions, but like, you know, the inflation. I mean, everything's just so expensive right now. But I'm I'm I'm glad that to see um airline tickets have started to drop a little bit. I mean, you're going out of town too, so you got a good trip coming up too.

SPEAKER_03 39:07

Yes, right after this. I'm planning a trip um to Greece with my cousins. That'll be the first time I'll be out of the country except for Mexico.

SPEAKER_00 39:14

So I'm Oh, you've never been out other than Mexico?

SPEAKER_03 39:17

Yeah, except for Mexico. So I'm ready for a culture shock slash experience.

SPEAKER_00 39:22

You're gonna have so much fun. It's gonna be amazing. You're probably it's like once you get that travel bug and like really get out there and like see another culture and like you know, experience another like food. Like you think you know Greek food out here until you go there and like I've never been to Greece. Um my family uh on my mom's side is Greek. Um, so I love Greek food, but I've never been to Greece.

SPEAKER_02 39:45

Now you need to go. I know.

SPEAKER_00 39:46

I can even be a family there. I actually do. My cousin has found like one of my cousins reached out to like third cousins or something and like like hung out with them and stuff. That's crazy. They don't speak English though, so I gotta learn a little bit of Greek. But uh maybe one day I'll get out there. I don't know, Greece is on my list, but it's funny, it's like I usually just kind of like see what the deals are going on online and just kind of go with that. Like when I went to Japan, I I got a round trip ticket for $400.

SPEAKER_03 40:15

Yeah, and for everyone, and David included if he doesn't know about it, but use this app called Hopper and plan your trips months in advance if you can, because you save more money that way. And this app tells you when the your plan, so you can put in the flights, like your tentative dates and the flights where you're going, and then it tells you to the like the cheapest day to buy it. So, like, you know, for you two, like we had a girl's trip to Hawaii um for my birthday, got it round trip for $350 because of that.

SPEAKER_00 40:42

That app is really good, but I'll be honest with you. Uh just go on Google Flights.

SPEAKER_02 40:47

Yeah, Google Flights is good too.

SPEAKER_00 40:49

Way better. I've found, and then I used to use Travel Zoo a lot.

SPEAKER_02 40:54

Uh never than that one.

SPEAKER_00 40:55

Travel zoo? Yeah, check that one out. That's pretty good. You could sign up. It's just vacations in general, so flights, um resort deals, cruise deals, so it'll be like, you know, $400 a person for one week, all inclusive Mexico, food and drinks included, and like that's you know, $400 a person is cheap. You just gotta pay for the airfare, you know. They'll they'll find deals like that all the time for you.

SPEAKER_03 41:18

When you go and you travel, do you try to put work out of your mind, or is it always there where you're like, you might go to a bar and you're like, wow, that's really cool, and I'd like to try that out, you know, because they're in a new place and it's I have to say it's like 50-50.

SPEAKER_00 41:32

Like, I definitely don't think about my bar per se. Um, but I will think about like if I go to a bar, I'm always like looking at the menus, seeing what they're doing, pairing, trying things that are weird, and like, oh, maybe I can try and do something like that. Um, so I don't think my brain ever fully shuts off, but um, I definitely do kind of to zone workout because uh definitely if I'm gone for like a week or two and I come back my first shift back, there's always like three or four drinks that I space. I'm like, oh, even though I've been making these drinks for years, I'm like, how do I make that again? I forgot. I just completely tune out, especially if I'm tune out in nature, right?

SPEAKER_03 42:10

Yeah, same.

SPEAKER_00 42:11

I just completely like uh almost feel weird coming back. Escape, yeah. Yeah, yeah, yeah.

SPEAKER_03 42:17

It's like it's city life.

SPEAKER_00 42:19

What is this?

SPEAKER_03 42:19

Yeah, exactly.

SPEAKER_00 42:20

It's what is this, a toilet? I'm kidding, I'm the hole in the ground. I'm not a barbarian.

SPEAKER_03 42:27

Um, so you said you've been, what, six years in the industry? No. How many now?

SPEAKER_00 42:31

Oh, how many years have I been in the industry? Yeah. No, I didn't take bartending series till like six years ago. I've been in the industry for about 20 years, however.

SPEAKER_03 42:38

Oh, 20 years. Wow. Okay. He does not look it. Just wait till you see him.

SPEAKER_00 42:44

I'm 62. I don't know if you know.

SPEAKER_03 42:46

Don't believe him. No, I don't believe him. What are your like favorite drinks to drink? And what are your best drinks to make that's a good question?

SPEAKER_00 42:54

That's a good question. Best drinks to make. I don't know. That's such a subjective thing because like um my mood is always changing right now. Um, but we'll start with the things I really like to drink. So, I always get asked what's my favorite cocktail of all time. Very tough because I'm a huge fan of the classics, but I'm also a huge fan of tiki. So, I have to pick my all-time favorite tiki drink. So, I break it down into categories. Um honestly, I have to probably say a zombie is probably my favorite. I do love a good Mai Thai.

SPEAKER_02 43:28

And you let's a zombie.

SPEAKER_00 43:29

A zombie?

SPEAKER_02 43:30

I don't even know what that is. Yeah, what's it?

SPEAKER_00 43:32

It's a it's a rum drink.

SPEAKER_02 43:33

Okay.

SPEAKER_00 43:34

Essentially, I make a list off all the ingredients, but yeah, it's essentially an old rum drink with a 151, strong. Yeah, I think it's got its name because uh, you know, when it as it was being created, uh, you know, when you stood up, some people said they felt like a zombie because they've had too many. So I know that like a lot of bars will put a limit of like two per person because they, you know, very, very strong. Um, but that's probably my my favorite. Kiki cocktail. If I had to choose one. Um, now as far as like classic cocktails, it's tough because I really love gin a lot and I really do love whiskey. So I really, really do love a good old-fashioned or a good Manhattan. I just really do. But I also really love a good gin martini.

SPEAKER_01 44:18

Okay.

SPEAKER_00 44:19

But um, like I said, it just kind of changes my mood. Um, I think it would be easier for me to tell you what I don't like than what I do like. And what I don't like is I'm not a fan of I'm not a huge fan of vodka, to be honest. And there's nothing wrong with vodka per se. I just kind of like, I just have learned me as getting older and like making drinks and sipping on them. Like I said, I'm a lazy bartender and at home. I just sip things like neater on the rocks. Um, I like spirits that kind of come with a lot of flavor and or depth or something, and I feel like vodka is such a neutral spirit uh that I don't really enjoy it as much as I would like, you know, I'll sip gin on the rocks, rum, uh, whiskies, amaros, you know, tequila, mezcals. I love it all. But um, and there's nothing wrong with vodka, it's just a personal preference. Like, but now on that same note, I will indulge in some Moscow mules in the summertime poolside because there's something refreshing with the bubbles and ginger beer, little lime juice in vodka. So I do see uh its uses, and I do know as a bartender, like you could put vodka in anything and it's boozy, which is easy, and I respect that, but um, I just think me personally, as I've gotten older and been doing this for so long time, I tend to like really not enjoy vodka as much, and I just kind of like things with lots of flavor and funkiness.

SPEAKER_03 45:47

Yeah, I would say I do like Moscow meals as well, and I've only been to one, well, two tiki bars in my whole life, and one of them was in San Francisco, and I thoroughly enjoyed it. Which one you remember which one it was? No, but it was it wasn't across the bridge, it was like in the city, and we just randomly, me and my best friend Monica went, we just randomly found it, and they and I don't know if it was the zombie that they served, but they had a drink within like a conch shell type thing, and you were only allowed two of them because apparently it would like fuck you up by the first one.

SPEAKER_00 46:18

Oh no, I mean that's I'm wondering if it's that that's what it was, but there's a lot of like shared tiki drinks like volcano bowls, scorpion bowls, and such that are in the tiki world that might have been like that. I'm just really curious what you want. You don't remember what the place looked like.

SPEAKER_03 46:33

I will find it after this podcast for you, but it was amazing. Like it had like aquarium type shit all over the wall and like leaves hanging down, and it looked small from the outside, like it was very deceiving, like it was just like a little archway and it was kind of hidden, and then you walked in it and it was huge, like it had a huge space in the back, and there was like a piano in there. It was kind of crazy. Oh, crazy, but yeah, you'll have to check it out when you go down there. Yeah, yeah.

SPEAKER_00 47:00

I mean, I I've only been to a handful of uh tiki bars in San Francisco. Unfortunately, when I go to San Francisco, I'm usually with people, and I can't really convince everybody to go to like seven or eight tiki bars. I can get one or two out of them, and then we gotta go. I mean, which is fair, you know. You gotta, you know, compromise. So uh there's been a few that I haven't been able to get to, you know, and like every time I'm in San Francisco, it's only for like a couple days. There's only so many hours in the day, so you know, some of those bars are very hard to get into because they're always busy, which is a good thing, but it gets tough.

SPEAKER_03 47:34

So, what would you say are your best drinks to make?

SPEAKER_00 47:37

Best drinks to make.

SPEAKER_03 47:39

You get a lot of in general, like you get a lot of compliments on them. You think you're really good at making them. You you know, it's an original David.

SPEAKER_00 47:47

I I do a really good job with the classics, you know. Um, those sell really, really well. And I I really do try to um do research and pay tribute as close as I can to like the original specs and which rums and liqueurs they use for a lot of them. So um I feel like those are very popular. But as far as my like signature cocktails, and I'll be honest with you, when I do a lot of like special menus here and there for months, and like like right now I'm doing for National Rum Month, I'm doing three featured cocktails. And I did a drink where I was trying to do like a I thought it'd be fun to do like an island style Aperol spritz, and I don't I was like, yeah, let's just do something cheesy and fun and different. And that I'll be honest with you, when I was like RD in that cocktail, it got it got away from me so far that I don't even know what it is now. And I remember that was the last one I worked on, and I was like, you know, I'm just gonna put this on as is. I'm you know, I'm my worst critic. I'm overthinking this, but it definitely did not turn out what I originally attended, which is okay, which is I know that happens with a lot of us. But I'll be honest with you, it's funny is like that cocktail now seems to be like the most popular one of my features for this month. And it's just kind of I always think it's really funny that like I'm sure other bartenders feel this way too, and mixologists and such, that like we are always gonna be our worst critic and be very critical. And it's it's always funny when the drinks that you least expect to perform well or sell always tend to be the ones that like be the crowd favorites, and I I always find that very fascinating. And it's almost always the cocktails that I don't intend on, like I don't take seriously, or I like kind of like lazily throw things together because I'm just trying to fill a void of like, oh, I need one more. This one's okay, it's drinkable, you know. Uh most of my regulars will get it, you know, maybe a few people will, it's decent, but whatever. And it's just really funny how um these unsung heroes sometimes end up being the stars. So um I know that's kind of a long tangent. I didn't really answer your question. But it's it's tough for me because like, you know, I have a stupid me when I did this last menu. I have a 28 drink cocktail menu right now. Wow. Granted, 14 of them are like tiki classics. And you know, I've tweaked some of them to like, you know, like I said, some of them I try to keep as original, but like I have to do, you know, a little bit of curating these because I have to like choose which rums to use, which ones are available to me. I want to keep my you know, my price point low enough. Like I don't want to charge, you know, $18, $19 for a Mai Thai. And there's nothing wrong with that because I've been to some tiki bars uh in other states that are like high end, and I've had an amazing tiki cocktail for $18, $19. It's fine. But I, you know, I kind of keep everything between the $13 and $15 range. So I do have to put a little bit of I do have to tweak them a little bit, but um back to it. I think that like me doing a 28 drink cocktail menu was overly ambitious and crazy, and I think it's really hard for me to gauge what is you know very recognizable or very known for, what compliments because like one weekend I'll sell like these three cocktails will be the most popular one one night or one weekend and then next week or the next night, it's completely opposite. It's really weird, and it's like I don't know if it's the universe, but everyone like for some reason, everyone come in and we'll order this one, these like two drinks all night, and I blow through them, but then next night or in the next week I don't really sell any. It's very odd. Um, but yeah, I'm like that qu that answer's that question is really tough to answer for me. I don't really know.

SPEAKER_03 51:45

I mean, it's nice that you have such creative range, you know, and it's always something different.

SPEAKER_00 51:50

I like I said, I think I just was like got overly ambitious um with this menu because it was like my big you know, I'd I've had this bar for four years, and I had that first menu, which was kind of like a a tester menu, and then COVID hit. And then I put everything back, uh, delayed it, and then like, you know, if we're all dealing with like supply chain issues and things, and like a lot of uh distillers and companies just kind of discontinued a lot of products I was using. So it's been like uh when I was doing this last menu, it was like scrambling trying to find replacement rums that tasted similar and were close on the same price point. So when I do my next menu next year, I'm definitely gonna scale it down because I've learned I found out that when I need a day off, um it's very difficult to get someone in here that wants to like memorize 28 drinks and deal with you know, there's no there's no support in here, there's no barback busser host, so it's just a one-man show. Yes. You gotta really manage your time well and you get your butt kicked. Hardcore. It's intense. But you know, I have to say most of my customers are very patient and they see it's a one-man show, and you know, occasionally get someone who who's waiting for a table next door at Hula's and they're a little grumpy why they can't get their longboard lager, their draft beer in an adequate time, but they don't realize they're like number nine on my queue of cocktails.

SPEAKER_03 53:16

So and you know, since I've met you, I feel like I've really seen you kind of go up, and I'm sure it has to do with like your creativity and your hard work and all the passion you put behind your uh job. You know, I seen you on the news, and I saw you get featured in somebody's show.

SPEAKER_00 53:32

Yeah. Um I feel very, very fortunate. And it's like it's weird to me because sometimes I was like, is this a dream? Because uh I think that I do a good job. Um I have a hard time sometimes like taking these compliments of like you know, when I get these like really uh God, how do I put this into words? I'm you know, I'm not the best with compliments, and I don't really like I'm very humble. So like when people speak extremely high of me, I just I sometimes get embarrassed. Like, 'cause to me, I feel like half the drinks that I do on this menu and off menu, like I'm just doing, I'm just trying to pay tribute to like Don the Beachcomber and Trader Vic, who are like the tiki godfathers, who who honestly, like, because of those two men, like we have this whole like like scene of tiki and these cocktails. So I'm just trying to like really do the do by them, right? And I'm just like following their recipes. So to me, you I know you can screw up a classic tiki drink easy. I've I've been to so many bars, I don't want to name any locally, but I've been and I've had terrible Mai Thai's, terrible zombies. Um, you know, they're trying to do riffs on things, and sometimes, like, you know, the classic is good. Don't don't mess with it, man. Like, yeah, you don't need to like add all this extra stuff. And I know that people want to reinvent cocktails, and I'm all for it, and riffs, but there is a fine line between like uh, you know, kind of like building upon a classic and then just overthinking it. But, you know, to each their own, everyone's palette's different, but yeah, like I said, I just get like I just think I'm just doing what any passionate tiki bartender would do, if that makes any sense. Yes. So to me, you know, getting all this recognition sometimes is like uh it's weird. And I will say, like, sometimes it's very humbling. Like, you know, this past like two years, like Thrillists, you know, they're they are what they are, but like, you know, they're not the end-all say all. But like they've published me as like one of the top bars to grab a drink in Phoenix, like many times. I was like in the top 10, top 25. Like that feels really good to see that and like really realize that like these last four years, this like labor of love, like people are starting to recognize. Yeah, and it it makes me it really does. I mean, if I'm getting heartfelt and like deep here, but like it really makes me feel good that like somebody's recognizing it, you know what I mean? Like, so I mean, this this bar is definitely like a labor of love, and it's a lot of work, and sometimes I'm just like, what am I doing? I could be working less hard for somewhere else and make just as much money, but at the end of the day, like when I took this bar over, it just really wasn't anything, it just really wasn't, and you know, September, I'll be at my four-year anniversary with this company, and like I am proud of what has happened, you know, and like I have to remind myself to like to like toot my own horn once in a while, and I think that's a tough thing to do sometimes with with some of us, you know, because like you don't want to get too confident because if you get too confident, you get too comfortable, and that's when you kind of just falter. So it's a fine line between that because I constantly, as a bartender, always want to grow and learn more, and I just really like surrounding myself with like other like-minded bartenders. Like, I just want to like learn from all my peers and friends, like I love going out, and I don't do this enough because we all have separate schedules, and like I also realize I'm a lot older than a lot of these like local bartenders that are killing it. So, you know, I got into I really took bartending a little ways much more serious a little later in the game, but you know, it's like they say you're never too old to go back to school. So, with that being said, like the moments I do get with like other bartenders at other bars, and where we're just like hopping around, checking out new cocktail bars, talking about drinks and stuff, like I really enjoy those nights. So, and you know, to like hear what they do differently and like what they're working on. It's like very inspiring.

SPEAKER_03 57:58

You learn a lot from observation and conversation, and I feel like that's very underrated nowadays because you know, we have the very learning a lot for this is a very, but like sitting face to face with you right now is a very lost art, especially now with like technology.

SPEAKER_00 58:15

Like, yes, so much communication now is done via text and phone call and FaceTime. And I do love that that the convenience of that, and like you know, you have a friend in another state, like you can keep attention FaceTime once a week and like see each other, but I feel like you gotta be careful. There's a fine line of being too comfortable with that. And like I think that like you know, just sitting face to face with like like men and people or other bartenders or something. I I really cherish those moments and stuff. So like I try to like you know, back to social media, I try to like on Instagram to like follow as many bartenders as I can, especially locally. So uh, you know, I just want to see what everyone's doing. And I just want to like like I said earlier, I feel like bartenders and like service entering servers is like this is like a social club, it's like a a members-only club. Like there's a lot of there's a lot of memes out there that like for service industry that we all laugh at, and a lot of us get, but like there's some of us that like really get some of these like subtle ones truly deep, but I I sometimes that like just feels kind of cool to like be a part of something that like is yeah not elite, but like kind of just like uh if you know you know yeah type thing. And uh I I mean I'll be honest with you, I've I've worked a lot of jobs and had a lot of fun, but like I love the service industry like a lot.

SPEAKER_03 59:36

That's great. It's great to hear somebody say that.

SPEAKER_00 59:38

It's a lot of fun. I feel very blessed to um make the money that I make have the flexibility and the creative freedom that I do here. And like honestly, like the uh you know, my boss, uh, you know, the owner of Coolas and stuff, like he's given me a lot of good opportunity. I'm very thankful for uh a lot of the opportunity I've gotten. So like I try to like stay as humble as I can because like I said, you know, tomorrow's not guaranteed. I'm sorry that I uh might have gotten off tangent there.

SPEAKER_03 1:00:12

Like talk a lot. No, I was listening.

SPEAKER_00 1:00:14

You ask questions, I will just keep talking. So have you ever had anybody on here that like you ask questions and it's very like dry and short? Or do you kind of just seek out the extroverts that you know are gonna talk?

SPEAKER_03 1:00:25

Yeah, I am very picky with my guest. Um, you know, I have to do that.

SPEAKER_00 1:00:29

We could totally do this another way where you're like asking questions.

SPEAKER_03 1:00:32

No, no, yes, yes, kind of those are the worst. I've nowhere to go with them. Kind of to wrap up here, what is your overall like goal or big dream you have with this?

SPEAKER_00 1:00:45

So, I mean, I really need to make take these steps, but I really wanna I really do want to open up my own tiki bar. I just do. I wanna like work for myself, you know, hire my friends or hire other like-minded, you know, tiki fans. You know, like I know tiki's blowing up and maybe it's gonna end, whatever. Um, but like I just really enjoy rum. I just love the escapism that comes with tiki. I love just like the wild, you know, I just love the you know the the vacation vibe, the island vibe. I just like I just like it all like you know, for like two hours or three hours in the bar, you can like feel like you're somewhere else. But I feel like tiki bars, most tiki bars provide that. Good tiki bars. Let me when you say most good tiki bars provide that. But on the same token, there are a lot of themed bars that are coming up that are not tiki that are starting to provide that too. They're almost like, for lack of a better word, uh, you know, a Disneyland of bars or theme park bars, you know, where like they have this cool theme. I love that, you know. There's I not to oh plug another bar, but there's a new bar that popped up in San Diego called Mothership, and it's like a space station sci-fi bar, and it looks amazing.

SPEAKER_01 1:02:08

Oh my god, added to my lips.

SPEAKER_00 1:02:10

But I'm just like you look at it and you're like, wow, wow, this is and they you know, I want to go there. I want to escape, I want to feel like a big kid with booze, yeah, you know, and food, you know.

SPEAKER_03 1:02:23

Do you want to open it here? Do you have a drink place of where you know open?

SPEAKER_00 1:02:27

I I ultimately am on a plan to move to Montana.

SPEAKER_03 1:02:32

Oh, you are? Everybody is moving there, I feel like.

SPEAKER_00 1:02:34

I would love to. There's really no tiki bars. I would really like to open one up there eventually. Have you been to Montana?

SPEAKER_03 1:02:42

No, but it's on my bucket list.

SPEAKER_00 1:02:43

Well, when you go, then we'll talk.

SPEAKER_03 1:02:45

Okay.

SPEAKER_00 1:02:46

Once you go, you'll know why. But I just love nature, you know. I feel like I just feel like it resets me. Uh, you know, hiking, kayaking, yes, white, fishing, all anything, all the outdoor activities are just like, you know, this planet is like beautiful. And I feel like, you know, I love city life, but I feel like we tend to get comfortable and forget about like this whole other world out there.

SPEAKER_03 1:03:11

Agreed. We get in a routine in our minds.

SPEAKER_00 1:03:13

The planet is beautiful, and there's so much to offer, and I just want to experience it. But um, I do think that moving to Montana, opening a tiki bar um might not be the first uh step. I may have to just I'm opening opening one here too eventually. Why not even? I may even become a snowbird and just live in Montana in the summer and then come here in the winters. I have no problem with that. So um that's that's where I'm at right now. But you know, like if I don't ever open up my own bar, um, well, it's okay. I as long as I get to keep doing this, making drinks, meeting people, talking, I'll I'll be happy. You know, it's like I feel very fortunate for this job that I, you know, like I said, that I that I have. And uh yeah, I mean, I just uh I try not to uh take too much for granted anymore. You know, when you're young, you kind of just like feel invincible and like things will change, but it's really kind of crazy. Flash forward 10 years in the future and you realize like, oh shit, what happened? Where did my life go? I'm still doing the same thing, but uh I feel very lucky, like I said. Like I feel lucky to have met the people that I've met, have the customers that I have, being able to do this with you. I mean, like, this is another opportunity that was bestowed upon me because of this bar. And I, as you can tell, I love chit-chatting and hanging out.

SPEAKER_03 1:04:37

So David is a great conversationalist, and I'm I'm so happy to have met him and met you. And thank you for coming on. And by the way, we are drinking while doing this. And what are the drinks that we are drinking?

SPEAKER_00 1:04:49

Uh I'm drinking a painkiller. I uh made you uh a passion fruit margarita because you are a tequila girl.

SPEAKER_03 1:04:57

I am a tequila girl and a sake sake girl. So if anyone wants to send me free sake.

SPEAKER_00 1:05:03

Have you been to sake house in in downtown Roosevelt Road?

SPEAKER_03 1:05:06

Recently, it was great. Love it. Gotta try it out. But thank you for coming on, David. Where can people find you on social media?

SPEAKER_00 1:05:15

Uh, my Instagram handle is uh underscore Captain David underscore. Um that was my uh personal Instagram, and then I have one for the Captain's Cabin, which is just Captain's Cabin PHX. But I tag the Captain's Cabin in all my Captain David photos. So um just give me a follow on there. See all the events that I'm doing.

SPEAKER_03 1:05:37

Yeah, they're just saying where can people actually meet you at so they can take you home with them. When are you like when are you here and where are you?

SPEAKER_00 1:05:46

I'm at the captain's cabin uh right now, Fridays and Saturdays from 6 p.m. to midnight. And then um I'll be adding Thursdays into the mix this fall, adding another night. Yeah, come see me here.

SPEAKER_03 1:05:58

Perfect. Well, thanks guys for listening, and I will catch you on the next episode. Bye.