Pull up a seat at George Martin Strip Steak in Great River, NY, as we dive deep into the world of upscale hospitality. This week, Mark "The Shark" sits down with Damien, a seasoned pro who has worked everywhere from the Hamptons to Manhattan before finding his home at this intimate Long Island landmark. In this episode, we discuss: The Transition: Moving from "slinging drinks" to truly "tending bar." Behind the Menu: The secrets to their famous Smoked Vanilla Old Fashioned and why they dry-age steaks on-site. Bartender Etiquette: The drinks that earn immediate respect and the ones that tell a bartender you’re going to be a "difficult" customer. Wild Stories: From finding $400 on the floor to the "Twister" incident in the men's room. Whether you're a regular or just love a good industry story, Damien breaks down what it really takes to provide top-tier service in a high-stakes environment.

Bartender Bangaz heads to Small Craft Brewing in Amityville, NY, for a special episode featuring two sisters who dominate the local service scene. Join host Mark the Shark as he sits down with Ashley (the beer tender) and Chelsea (the coffee tender) to talk shop, sibling dynamics, and why their Tuesday night trivia is the best on Long Island. From the secret behind the legendary 10% ABV Tsunami IPA to the unspoken rules of working with family, this episode pours out the truth "straight, no chaser". The sisters share wild industry stories—including the saga of the "BP Bandit," a repeat offender who learned the hard way that disrespecting the bar staff comes with a "piss fine" added to your tab. Whether you're a regular or a newcomer, you'll see why Small Craft Brewing is a "tiny but mighty" hidden gem where the locals are loyal, the beer is phenomenal, and the energy is off the charts. In This Episode: The Sibling Dynamic: What it's really like being neighbors and coworkers. Industry Therapy: Why coffee shops and breweries are the front lines of unpaid therapy. The "PP Bandit" Chronicles: A cautionary tale about bathroom etiquette and public call-outs. The Flat White Mystery: Why only one person in ten years actually knew how to order this drink correctly. Trivia Tuesday Rules: No cheating, no phone use, and the most important rule of all: don't piss on the toilet seat. Pretentious Orders: The sisters reveal which drink orders instantly tell them what kind of customer you’re going to be.

This week on Bartender Bangaz, we’re sitting down with a true Long Island staple. Frank Montana of the legendary Montana Brothers joins us to pull back the curtain on three decades in the restaurant business. From the early days in Freeport to becoming a household name, Frank shares the grit, the laughs, and the lessons learned from a lifetime behind the counter and the bar. We dive deep into what it actually takes to survive thirty years in a changing industry, the art of handling "regulars," and why some old-school standards should never go out of style. In this episode, we discuss: The Montana Legacy: The origin story of Montana Brothers and the transition from Freeport to a Long Island institution. The "Anti-Espresso Martini" Rant: Frank gives his unfiltered take on modern cocktail trends and keeping things classic. The Evolution of the Regular: How the relationship between staff and customers has shifted over 30 years and how to manage expectations. Industry Hard Truths: Why everyone should start as a dishwasher and the reality of working through family feuds and high-pressure shifts. The Famous Rice Balls: A look at the staples that keep people coming back for decades. Whether you're a regular at Montana Brothers or a service industry pro looking for veteran perspective, Frank delivers the truth straight—no chaser.

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