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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In Episode 17 of Bartender Bangaz, your host Mark the Shark heads to Bay Shore, New York, to hang out at Goldie’s Gems. We’re sitting down with two hometown legends and "OG" bartenders, Johnny and Michelle, who have been there since day one. From the transition from barista to bartender to the "horrifying" mistakes made during a rookie shift, Johnny and Michelle pull back the curtain on the service industry. Learn why you should always be nice to your barista (unless you want decaf!), how a mix-up with pickle juice ruined a batch of green tea shots, and why waving your money at a busy bartender is the fastest way to get ignored. In this episode, we discuss: Barista vs. Bartender: Why coffee customers are actually meaner than bar regulars. The "Dry Martini" Scam: Why Johnny thought it was the hardest drink to make (and the simple reality). Bar Etiquette 101: Why "I'll hook you up at the end" usually means a bad tip. Wild Stories: From the guy who confessed his drug use to deal with his marriage to the "asshole" who ditched his date. The Post-Covid Bar Scene: How microdosing and "Heineken Zero" are changing the way people go out.

Welcome to Episode 16 of Bartender Bangaz! 🍹 This week, we’re heading back to Long Beach, NY, to sit down with the powerhouse owner of The Merrow, Amanda—better known to everyone as Pookie. From her early days starting out at Montego Bay to training under industry OGs in the West Village and Brooklyn, Pookie has seen every side of the hospitality world. She opens up about the "push" she needed to leave her work family and open her own spot in her hometown, and why she is uncompromising when it comes to quality—from fresh-pressed organic lime juice to the perfect 20oz Guinness pour. In this episode, we discuss: The Vision Behind The Merrow: Why Pookie focused on high-end cocktails and fresh ingredients in a town known for light beer. Hospitality Horror Stories: The night the basement flooded and she ended up across the street eating mushroom chocolate just to survive the shift. Industry Truths: Why you should NEVER tell a bartender to "smile more" and the importance of calling out non-tippers. Irish Roots: The meaning behind the name "The Merrow" and how Pookie’s husband "donated" the name from his own bar plans. Long Beach’s Secret Holiday: Why "Irish Day" in October is the biggest event of the year at the bar. Whether you’re a hospitality veteran or just love a great cocktail, Pookie’s "zero gel" energy and raw honesty make this an episode you can't miss. Follow Bartender Bangaz: Instagram | TikTok | Spotify | YouTube Visit The Merrow: Long Beach, New York 🌊

In this episode of Bartender Bangaz, host Mark "The Shark" sits down with Ruby and Tim, the powerhouse duo behind Mulcahy’s Pub and Concert Hall in Wantagh, NY. From their chance meeting in Long Beach to running one of the most legendary bars on the Island, they’re pouring out the truth straight—no chaser. In this episode, we dive into: The Wild Start: How a friend ripping up Ruby’s resume actually landed her the job. Industry Red Flags: Why ordering a vodka cranberry might be a major warning sign for bartenders. Behind the Scenes Chaos: The reality of managing massive tailgates and the time a bar back had to save a famous musician’s life. The "Unspoken Rule": Why saying "I’m a bartender too" is the #1 pet peeve of the industry. Whether you're a career bartender or just love a good story from behind the wood, Ruby and Tim give an unfiltered look at what it’s really like to grow up and lead in the world of hospitality.

Welcome back to Bartender Bangers! This week, Mark heads to Sunnyside, Queens, to sit down with the "Bombshell of Sunnyside," Nichelle, at the iconic Maggie Mae’s bar. With over 20 years of experience in the industry, Nichelle shares her journey from starting as an underage cocktail server to working in some of New York’s most famous gentlemen's clubs and rooftops. We dive deep into what it’s really like behind the bar, the transition from nursing school to nightlife, and why Maggie Mae’s is home to one of the top 20 pints of Guinness in New York City. In this episode, we discuss: Industry Origins: How a lie about her age led to a 20-year career. The Maggie Mae’s Vibe: Why this Sunnyside staple is the perfect neighborhood lounge—and why they don't mind if you bring your own pizza. Bartending Advice: Why you should always get a credit card for an open tab and how to "fake it til you make it". Customer Pet Peeves: From "it's my birthday" freebie requests to people who won't look at the beer list. The Perfect Pour: The mission behind serving a top-tier Guinness.

In this episode of Bartender Bangaz, we’re pulling up a stool at Phil's Only in Syosset to sit down with the one and only Anthony. Known to millions as the "Pizza Ambassador," Anthony’s journey is anything but ordinary. He takes us from his humble beginnings as a "baby dishwasher" to becoming a viral sensation on social media by doing something most restaurants would never dare: reenacting his wildest customer horror stories. Anthony opens up about his "raw and authentic" approach to social media, explaining why he stopped showing his food and started showing his personality—a move that brought in millions of views and a whole new generation of customers. We dive into the "Angry Grandma" pizza, the importance of "staying hungry" in business, and how his viral success is fueling Long Island Pizza Strong, a massive community effort that has raised hundreds of thousands of dollars for families in need.