Serves You Right
By Andrew Roy
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Category: Self-Improvement
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Subscribers: 1
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Episodes: 111
Description
Most bartenders are great at their jobs and have no idea what to do with that...
Nobody tells you that the skills behind the bar: reading people, building experiences, thinking fast under pressure, are actually worth something. They just hand you a shaker and hope you figure it out.
Serves You Right is for bartenders who are done drifting and ready to do something. Every episode, host Andrew Roy talks with the people who are currently doing something inspiring, and pulls out exactly how they did it.
Your career behind the bar is the starting point. Not the ceiling. Let's make some drinks!
| Episode | Date |
|---|---|
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#111 Fred Provenza: What If Your Cravings Were Never the Problem?
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Jun 30, 2026 |
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#110 Frankie Francis: The Gaming Mixologist
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Jun 25, 2026 |
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#109 Jim Fullmer: How Farming Can Get Its Soul Back
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Jun 23, 2026 |
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#108 Jordan Hughes: The High Proof Preacher
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Jun 18, 2026 |
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#107 Connor Treacy: You Didn't Know Nightclubs Have an Expiration Date
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Jun 16, 2026 |
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#106 Pedro Parra: What to Say to the Terroir Deniers
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Jun 11, 2026 |
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#105 Cedric Bertelli: Why Do You Keep Reliving The Same Fear?
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Jun 09, 2026 |
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#104 Dave Kwiatkowski: Pioneering Bars & Optimist Society
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Jun 04, 2026 |
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#103 Danil Nevsky: Your Instagram Is Already Your Resume
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Jun 02, 2026 |
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#102 Agnese Gintere of No Sediment: Could You Pass Wine's Most Brutal Exam?
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May 28, 2026 |
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#101 David Nassief: Fired at 63 to 7 Figure Portfolio
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May 26, 2026 |
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#100 Andrew Roy: 21 Lessons I Wish I Knew When I Started Serves You Right
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May 21, 2026 |
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#99 Brandon McCraney: 401K to 180 Whiskeys a Year
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May 19, 2026 |
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#98 Elissa Dunn: HellQueen Cocktails and Building a Brand Behind the Bar
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May 14, 2026 |
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#97 Aaron DeFeo: How Do You Build America's Best Hotel Bar?
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May 12, 2026 |
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#96 Michael Ruhlman: Can a Ratio Replace 1,000 Recipes?
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May 07, 2026 |
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#95 Ryan Fitzgerald: Fired to On Fire, an Entrepreneurial Journey
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May 05, 2026 |
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#94 Wink Lorch: Little Known Grapes and Regions in France You Need to Know About
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Apr 30, 2026 |
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#93 Steve Matthiasson: What Exactly Does the Wine World Need?
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Apr 28, 2026 |
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#92 Ralph Mandarino: Necromantic Beers in a Gluten Filled World
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Apr 23, 2026 |
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#91 Chris Morris: Bacardi to Balvenie, a Bartender's Life
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Apr 21, 2026 |
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#90 Alice Feiring: What's Actually In Your Wine Glass?
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Apr 16, 2026 |
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#89 David Kong: Upgrade Your Glass, Upgrade Your Life
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Apr 14, 2026 |
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#88 Wine with Anya: Will Wine Certification Help Your Career?
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Apr 09, 2026 |
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#87 Kim Haasarud: Are Bar Owners Waiting for a Guest Who No Longer Exists
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Apr 07, 2026 |
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#86 Seth Alexander: The Happy Hour Lie...Why Busy is Killing Your Bar
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Apr 02, 2026 |
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#85 Robbie Wilson: Neuro-Spicy Cocktail Flavor Master Class
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Mar 31, 2026 |
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#84 Philip Greene: The Formula the Built a Hundred Classic Cocktails
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Mar 26, 2026 |
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#83 Brian Grossman: Why Your Favorite Beer Actually Tastes Better
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Mar 24, 2026 |
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#82 Bobby "G" Gleason: 1 Rule That Separates Good From Great Bartenders
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Mar 19, 2026 |
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#81 Tobin Ellis: Why Do Bars Still Ignore Bartenders?
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Mar 17, 2026 |
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#80 Jillian Vose: From Cheeky Hustle to World Class Bartender
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Mar 12, 2026 |
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#79 Tony Abou-Ganim: Why Bars Lost Hospitality
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Mar 10, 2026 |
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#78 Mark Schatzker: Are Doritos Rewiring Your Brain?
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Mar 05, 2026 |
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#77 Josh Powell: Do YOU Make Enough Pour Decisions???
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Mar 03, 2026 |
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#76 David Suro: Tequila, Monoculture, and the Remption of Agave
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Feb 26, 2026 |
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#75 Tiffanie Barriere: Why the Best Bartenders Tell Stories
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Feb 24, 2026 |
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#74 Andrew Roy: Guest on the Pizzeria & Enzo Table
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Feb 21, 2026 |
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#73 Rajat Parr: Why Winemaker Is the Wrong Word
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Feb 19, 2026 |
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#72 Ivy Mix: Why Pisco is Gonna Be Big in 2026
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Feb 17, 2026 |
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#71 Andrew on No Reservations: How Restaurants Get Wine Wrong Every Night
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Feb 14, 2026 |
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#70 Chip Klose: Why Restaurant Marketing Fails Almost Everyone & How to Fix It
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Feb 12, 2026 |
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#69 Marlon & Danny of The Modern Waiter: 5 Signs It’s Time to Quit Your Restaurant Job
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Feb 10, 2026 |
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#68: Andrew Roy, Guest Spot on The Bar Business Podcast
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Feb 07, 2026 |
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#67 Emmanuel Laroche: Madagascar, a master class
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Feb 05, 2026 |
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#66 Felice Capasso: What Does It Take To Be The World Class Winner?
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Feb 03, 2026 |
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#65 Neil Rogers: 7 Sales Rules You REALLY Learn Behind a Bar
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Jan 29, 2026 |
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#64 Chris Tunstall: From Cleaning Restaurants To A Bar Above
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Jan 27, 2026 |
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#63 THom Harrison: Is the Food Industry the Ultimate Training Ground?
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Jan 22, 2026 |
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#62 Aliya Harrison: Why Bartenders Fail Alone…
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Jan 20, 2026 |
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#61 Agent Cru (aka Addison Rex): 7 Brutal Truths About Buying “Discount” Wine
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Jan 15, 2026 |
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#60 Winston Greene: a Tonic to Soothe Your Amygdala
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Jan 13, 2026 |
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#59 Felix Cordova: How Many Friends Do You Lose Before You Wake Up?
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Jan 08, 2026 |
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#58 Ryan Gromfin: 7 Brutal Truths About Running a Restaurant
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Jan 06, 2026 |
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#57 Rina Bussell: The Lies People Believe About Becoming a Sommelier
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Jan 01, 2026 |
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#56 Kasey Anton: The Math Mistake That Will Destroy Your Small Business
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Dec 30, 2025 |
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#55: Chef Joseph Wrede, How Long Does it Actually Take to Become a Real Chef?
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Dec 23, 2025 |
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#54 Sudi Karatas: 5 Catering Stories that Explain Everything
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Dec 16, 2025 |
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#53 Chris Schneider: The Real Cost of Chasing Your Bar Dream
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Dec 09, 2025 |
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#44 Kelli White: Wine Confidence Is a Superpower
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Oct 07, 2025 |
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#43 Becky Garrison: From Antifreeze to Artisanal...Spirits Reborn
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Sep 30, 2025 |
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#42 Stefano Catino: From Small Town Italy to World’s Best Bars
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Sep 23, 2025 |
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#41 Kate Holowchik: Donuts, Toxic Kitchens, and the Power of Saying No
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Sep 16, 2025 |
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#40 Why Sother Teague Refuses to Serve Margaritas
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Sep 09, 2025 |
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#39 Edward Slingerland: Why Society Needs Alcohol More Than You Think
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Sep 04, 2025 |
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#38 Aaron Goldfarb: Inside the Underground World of Vintage Spirits
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Sep 02, 2025 |
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#37 Adam Fox: Canard Vineyards, How a Burned Winery Rose From the Ashes
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Aug 28, 2025 |
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#36: Natalie Migliarini Breaks Every Cocktail Rule, But it Sure Is Beautiful
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Aug 26, 2025 |
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#35 Molly Bradbury: The Hidden Heat Behind Bitter End’s Global Rise
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Aug 21, 2025 |
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#34 Stanislav Harcinik: Why This Bar in Bratislava Shocks the World
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Aug 19, 2025 |
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#33 Man Made Mead: Brewing Mead Is Easier Than You Think (And Way More Fun)
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Aug 14, 2025 |
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#32 Randy Caparoso: Old Vines, New Rules...the Wine World’s Secret
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Aug 12, 2025 |
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#31 ET: The Man Behind Dirty Sue, Surfer on Acid, and the Biggest Fan of Jack You’ll Ever Find
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Aug 07, 2025 |
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#30 Tristan Donovan: Snails, Missiles & Soda, The Untold Story of Your Favorite Drinks
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Aug 05, 2025 |
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#29 Mattias Horseman: From Hendrick’s to the Himalayas…Finding Magik
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Jul 31, 2025 |
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#28 Daniel Frazier: Multi-Unit Mindset, Daniel Frazier's Secrets to Restaurant Domination
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Jul 29, 2025 |
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#27 Tim Gaiser: Why Most Sommeliers Fail the Tasting Exam (And How to Fix It)
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Jul 24, 2025 |
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#26 Randy Page: The Most Viral Chocolate on Earth, From Dubai to Tulsa with Randy Page
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Jul 22, 2025 |
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#25 Kayla Herrera: You Won’t Believe How Much Goes Into One Cup of Coffee
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Jul 17, 2025 |
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#24 What's it Really Like to Ramble incoherently for a while: Andrew Roy
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Jul 15, 2025 |
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#23 Jeffrey Morgenthaler: A Master Bartender’s Guide to Staying Sane in a $25 Martini World
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Jul 03, 2025 |
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#22 Doug Frost MS & MW: What It Really Takes to Launch a Winery in a Pandemic
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Jul 01, 2025 |
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#21 Donald Altman: From Modern Life to Mindfulness: Donald Altman on Mastering Your Inner World
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Jun 26, 2025 |
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#20 Parsa Riahi : The Grassroots AI Tech Giving Power Back to Restaurateurs
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Jun 24, 2025 |
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#19 Jared Brown & Anistatia Miller: What If Everything You Knew About Spirits Was Marketing BS?
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Jun 19, 2025 |
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#18 Matthew Justice: Most People Build Software Like Line Cooks, Here’s How to Be a Chef
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Jun 17, 2025 |
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#17 Dr. Henry Roediger: Why Everything You Know About Learning Is Wrong — And What Actually Works
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Jun 12, 2025 |
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#16 Mark Johnson: Master Somm Exams to Cold-Pressed Juice, a Life Reimagined
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Jun 10, 2025 |
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#15 Max Scott: Rebuilding More Than Restaurants: A Story of Work, Worth & Reinvention
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Jun 07, 2025 |
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#14 Dr. Shalini Bahl: Steakhouse Zen…What Mindfulness Taught Me About Service, Shame, and Self-Worth
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Jun 03, 2025 |
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#13 Brian Sincerbeaux: From Industry Superstar to Unemployable, and Back Again
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May 29, 2025 |
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#12 Tiki Lindy: Pharmacy School to Tiki Queen, an Explorers Club
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May 27, 2025 |
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#11 Julio: Coffee Boy to Industry Coach ... Waiter there's more!
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May 22, 2025 |
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#10 Nat Harry: Agave Addict to Corn Crusader, A Spirited Discussion
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May 20, 2025 |
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#9 Tim Hanni MW: Wine Pairing Is Total Bulls*ht, A Master of Wine Said It
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May 15, 2025 |
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#8 Chris Campbell: Lithuanian Pickle Beer & Longevity, on Finding a Home
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May 13, 2025 |
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#7 Natalie Bovis: Taco Wars & Cat Gods, A Muse’s Pandemic Reset
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May 08, 2025 |
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#6 Jasmin Parks-Papadopoulos: From Burnout to Healing, A Chef’s Journey to Support Hospitality Workers
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May 06, 2025 |
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#5 James Selby: The Theatrical Life of a Wine Distributor: Long Hours, Loire Valley, and Loved ones
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Apr 29, 2025 |
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#4 Chris Milligan: Red Bull, Reiki, and Redemption
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Apr 22, 2025 |
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#3 Shane Alexander, Why Can't You Work 100 Hours a Week?
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Apr 15, 2025 |
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#2 What You NEED to Know about Being Below Average...
|
Apr 07, 2025 |
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#1 How to Survive on $2.13 and Booze
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Apr 07, 2025 |
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#52 Brian Duff: The Secret Universe Inside Every Restaurant
|
Jan 01, 1970 |
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#51 Heather Melville: The Hidden Reason Toxic Love Hooks You
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Jan 01, 1970 |
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#50 Riana Milne MA, CCTP, Global Life & Love Coach: Why Smart People Fail in Relationships
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Jan 01, 1970 |
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#49 Scott Haas: The Truth About Joy, Chaos, Kitchens, and Real Connection
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Jan 01, 1970 |
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#48 Eddie Heintz: Can You Really Teach Hospitality?
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Jan 01, 1970 |
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#47 Camper English: Clear Ice, Toxic Cocktails, and the Science of Booze
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Jan 01, 1970 |
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#46 Andrew Hurley: the Man who Built a Vegas Wine Empire
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Jan 01, 1970 |
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#45 Franck Desplechin: The Chef Who Learned English in a Kitchen Warzone
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Jan 01, 1970 |