Transcription
Sup! I think we're good now. How you doing? Can't really complain. It's a face-off: Slav on Slav, who can have the most non-emotional face for how long? Cheers!
[Music]
Welcome to Bar Talks! It's this stupid little interview thing I do where I talk to people I like about bartending, about life, and you're the next stupid person I'm going to talk to. How do you feel about that?
It's good for me for marketing.
Yeah, but I'm pretty much honored to be part of this, and I hope I don't make it awkward.
You were literally slagging me off earlier.
I think that you are pretty much uncomfortable with me being very polite to you.
Yeah, I think that because I'm so rude when people are too polite. But it's like the Eastern European thing; you always look for hidden meanings and reading between the lines. So when someone's too polite, you're like, "Something's wrong. Something's messed up."
Yeah, you can get that someone is being nice too.
Yeah, for sure. I'm the same.
We're in Slovakia right now. We're in Mirror Bar.
Yep.
What is the best thing about bartending?
The people.
Stop following Kate's response; have your own version.
I haven't seen her videos. Well, only the last one about the pretentious thing.
See, this is what happens. You try and do these interviews, and no one gives a damn. Like, what am I doing here? Ten people saw it.
Let me try again. What is the best thing about bartending?
To be honest, and to go more emotional, I believe the emotion, the experience, and the feeling that you can get from doing your job well for the people and making them feel better at some point of the night.
But at the same time, it's about how you can be better and do better, not only for themselves but also for yourself, you know?
The interviews can seem all the same: Where are you from? How did you get to this job? What was the first time you blah blah blah?
But since you have the most stone-faced Eastern European expression I can generally have, I actually scrolled your Instagram forever to try and find some piece of soul inside everything, and it was like impossible.
But one thing I wanted to ask you about is, in the European bartending community, the Czech and Slovak Mafia, as you used to call them, was this huge generation of bartenders that left this region, moved to London, and ended up managing some of the best bars in the world and being in charge of some of the most creative things.
You are the new generation of bartenders from this region. How does that make you feel?
First, I would not say that we are like the new generation, but we are probably the new generation that is starting to be seen more.
How does that make me feel? Pretty much the thing that we achieved, what we hoped that we would be able to do, was supposed to be easy.
Also, easy to leave the country because it's easier. And as you are always saying, the grass is greener on the other side.
So, you know, like, "Oh, there is no cocktail culture, cocktail bars around here." But maybe it was not because there was no one to do it.
So I would say that it was kind of a risk to stay, but it was a decision. I still believe that it was a decision to not leave and not to focus on, "Oh, I will do my best to get to London or New York or Hong Kong or whatsoever."
Like, let's stay, let's do our best, and let's build something here. If they could do it anywhere in the world in the global community, how or why could we not do it here?
You intentionally decided to stay, and that previous generation didn't matter to you?
No, it did. It was like the inspiration because we were able to see how much the guys could be doing somewhere out there.
And okay, if they can do it on that scale around the whole world, how are we not able to do it here?
That's awesome! You're using that as inspiration as opposed to, you know, some people get a grudge and get bitter sometimes.
What makes Slovak culture or mentality or something like this that they are so good at bartending?
I have two answers for this. One is for the marketing, and one is more real.
Give me the marketing first.
The marketing one is that I believe that at some point we are very similar to very hospitable other nations.
For example, for me, what Mexico City is like, "kasasa" and this thing.
If you take any fairy tale that we have been read by grandparents, parents, and so on, it was always about we were a country of poor people that basically needed to work hard from the morning till the night.
They had like one bread for a whole day for the whole family and this and that.
But in all of the stories, there were always kind of the same things showing up again and again.
Whatever stranger came around the house or whoever they didn't know, they were able to provide for them and always share even the one bread for their whole family and give them peace, you know, to take care of them, to show them kind of the love thing.
I believe that one thing is the story, and it's always like in every story that in every joke, there is kind of part of a truth.
And that's the marketing version.
Yeah, that's the nice version.
What's the not nice version?
I believe that it's probably because our country was always kind of ruled, oppressed, or dictated by some other nation, a bigger country, a bigger brother, this and that.
So we were always kind of put in a place and had to manage at least to survive or something.
And I think that that makes us more to the point that we can work much, much harder than other people or we are willing to work much harder.
When is hard work too much hard work?
The world is now talking about bartending mental health, bartending physical health over and over again.
Christ, me and you have been joking around by being fat bastards. You're much better looking than I am, but still, I can make fun of you.
So it means that, yeah, listen, just because we're two people stuck in a Stockholm syndrome of the bar industry doesn't mean that we're...
My point is that for every successful Slovakian bartender that works their ass off, how many have been broken by going too far, working too hard in this industry?
What do you think about that?
I think it's much, much more than we would even think of.
I saw many of the talents and people that were super skilled or that had the potential to reach out to disguise with their approach or thinking or how they were able to do the performance or the job by itself.
But many of them left, even if they were kind of the best at what they did and much better than the people that still stay here.
I think that all the things that I'm doing for more than ten years doesn't make me think that it was the right decision.
I sometimes feel by myself like, "Okay, maybe I was able to withstand the pressure, the time, the hours, the drinking, and partying when I was younger," and so on.
But I don't think that it's really right.
But do you feel like, for example, in the industry, there is a culture of you have to go through the shit before you get the present?
Even though in theory, conditions should be getting better, salaries should be getting better, we should be more informed and nicer to each other, it seems like there persists this idea of, "Well, unless you've gone through a certain amount of pain, you're not a real bartender."
Like, there is the thing: there is no sun or no rainbow without rain and stuff like that.
Yeah, at some point, I believe it's bullshit, but it's still the thing.
You can know or say or feel like what's good for you if you haven't been through bad.
I'm not sure if I can swear or not.
You can swear the shit out of this. I couldn't give a damn. I swear all the time.
Yeah, rather good. That was a good one.
So I think that you can say if you're fucked, let's say if your life with your job, if the only thing you are experiencing is that, and otherwise if you are doing only good, you can't even say that or you don't even feel about yourself that you're doing such a great job or you are doing well with whatever you do if you haven't been at some point of your career or life or job or whatsoever at the down.
So ups and downs are, I believe, basically the most important thing to whatever growth you want to achieve or whatever project goal you want to achieve at some point.
But our generation went too hard over that, which gets a lot of people to be broken, to leave the industry, and they have like forever almost like PTSD.
To the point that from the worst or from the hardest we went, the tryout generations, I believe, or how I feel about it went from one radical thing to another one.
To, "Oh, so this is not about work-life balance anymore; it's about being healthy, being right, having a great lifestyle, not working much, doing only my hobbies and stuff."
But it's from one worst thing to the other worst thing, and I feel that right now we are at some point, how I feel about that, getting to the point that we understand that it should be somewhere in the middle.
But it doesn't seem like the industry gives a damn.
Every new week, new bar show, every new week, new cocktail week, every new week, a new event, another awards list, another this, another that.
And now it seems like unless you're traveling 170 days a year, you won't get nominated, you won't get... you know, people think that you're not cool.
You have to constantly stay in the limelight, constantly do events.
You said you did 40 guest shifts this year in Mirror Bar, kind of right?
There's 52 weeks in a year. When is Mirror Bar actually making any money from regular guests?
Every other day we are open seven days a week from 9:00 a.m. in the morning.
But you know what I mean?
And where, you know, if you're doing 40 guest shifts a year, eventually your staff don't care about the famous new person coming, or the local community doesn't necessarily want to go to the seminar or the guest shift because it's okay, "I'll miss this one; there'll be another one next week."
Next week, right?
It's no longer special because it's so saturated.
I don't know where the question is; I'm just like complaining.
Yeah, so I understand. I get into this.
But if you look at all of these events that are happening, growing, becoming new ones, it's still almost the same people.
You know, like 90% of the people that you meet at each of these bar shows, bar weeks, then there are like 10% that come up maybe for that one year, maybe for two years, three years, and then they leave because they understand that, "Okay, this is maybe not for us; this is too much."
I don't want to do that, and it will just bring another 10%.
But still, in the last five years, it's still almost the same people.
Do you think it's a problem?
It's a problem in the way you look at it now, like, "Oh, it's a circle jerk," or it's like only this sect of people and this and that.
So I think that it's a problem in that way.
For a start, it's becoming a thing that people don't even want to be involved because they think that they can't get there, they can't be on the list, they can't be on this event and this and that.
Because if you still see the same people, and even if you know that there are like only in your community people that are probably much better, why are these people not doing it?
Why are only these guys doing the same thing and so on?
So it can bring problems like this.
But at the same time, it's maybe not that much of a problem because a lot of these people basically get there because they did a few steps more than the others were willing to.
You've now traveled a bunch. You've gone to every major bar show in the world, I would say, right?
You've seen the world. You could say you've seen the world.
So you've dipped your toe in the dark side of the circle jerk. Is that something you'd want to do, or are you one of the 10% that came in, stuck around, and now you're out?
I think that since I was at that radical part, it will be hard for me to say that at some point, like, "It's enough."
But I believe that even I feel about myself that I know that I want to say at some point that, "Okay, this is enough."
Maybe I should try to leave the space for new people coming in, which I'm like taking in.
Maybe I think that you were saying at some point, maybe a year ago or something, that people are that much on high or least or whatsoever until they stop being relevant because they only do the things that we are saying, like traveling, traveling, traveling.
Where do you expect yourself to come up with something new, new technique, new approach to whatever, like training or maybe bar concept or creative process whatsoever if you are not doing anything, only going from here and there?
Five to ten years speaking about basically the same thing, maybe with a different name of a seminar, maybe with new photos of a new menu that the team created back in the bar or something.
I don't want to be that 10%, but at some point, I know that I will decide to the point that, "Okay, it's enough."
Sooner or later.
Soon.
Well, you really mentioned right now about when do you have time to be creative if you're always on the road.
And now your position in this bar here, Mirror Bar, is like a bar brand ambassador.
What is a bar brand ambassador according to your position you made for yourself?
I think it's like a representative function.
But the point is that with Mirror Bar, we always wanted to do more.
From the very beginning, we knew that this concept is something which is original, different, and maybe you are not able to experience it in every other big city around the world.
But we are still in Bratislava, and we want to bring the people to Bratislava.
I was a head bartender here for more than three years, and we got to the point that we started also to travel to represent our bar, to do some presentations, do some guest shifts, do some master classes.
And we got to the point that I was like doing the shift from shift.
I went to the airport, traveled somewhere, did the guest shift, basically flew out, and came back to the shift.
I can already imagine the comment section of like, "What an asshole! This guy's got like this bar must be super rich, or there must be a mega investor."
"Oh, it's a hotel bar; of course, they have the money." You know, the usual kind of complaints.
Do you think more bars are going to have bar ambassadors, or do you think people probably already have that role, but this is the first time it's been publicly defined?
I think the role is there. For many years, it was just never called by some name.
If you look at some of the best bars in the world, almost all the time, the same person is representing the brand and traveling to all the guest shifts and so on.
If you look at someone who is doing like 40, 50 flights a year, he cannot be responsible for what's happening in the bar because he cannot.
And that's why we also did the position because I was at the point that I was a head bartender here, responsible for the quality of the product, of the service, with Peter to put together everything that's happening.
I got it.
I think, but where I'm going with this is that do you think that in that case, your bar can afford a bar ambassador, right?
And does that mean that there's a potential chance that the bars that become famous, the bars that get into lists, the bars that get the international awards will eventually need a bar ambassador?
And then that means that eventually, like say, like 50 best, each will each bar will have a bar ambassador, and that's their job.
And if you don't have a bar ambassador, there's no chance you can get into the list.
Do you see that happening?
And as I said, I still stay. It's happening for a lot of years; it was just never named.
The position was always there because, as I'm saying, if there is someone who does like 40, 50 flights or events or whatsoever throughout the year, it means that he's not able to do day-to-day operations.
So everybody's already doing it, you know? It was just never named.
And right now, maybe because we named it to some extent to justify the cost of the big boys, kind of see he's honest occasionally.
Fifty percent of the time.
And if you're the bar brand ambassador and you're the one traveling, what about the other staff that do shifts?
Does that mean that that's now a position you can become a bar ambassador? Everyone else, you don't get to travel anymore; now you're just in operations?
Or do you bring people with you?
We would like to call this kind of a benefit for some reason because if you work in Bratislava in any bar, you don't have these opportunities.
So every time I travel, when it's possible, when there is a budget either from someone bringing me or we have a budget for that, which is still like 90% of the trip, we take some member of the team with me every time.
So it's not like you're this privileged guy who gets the perks, and everyone else can just shut up.
Yeah, basically, I'm the first one to go, which is obvious because it's on my position and job and stuff.
But 90% of the time, there is always someone else from the team that comes with me, and it's never like only the one person.
One of the things I've noticed coming here is that Mirror Bar seems to be going kind of against the grain of the current global trend.
The current global trend seems to be going to super thin glassware, big block ice, very clean drinks, minimalism, right?
You are completely the other way; you are maximalism. You have these every single service crazy.
Is that intentional? Was there a thought process behind that, or is Slovakia just stuck in 2011?
I think that we are the only successful project of a hotel bar in all of Slovakia in history.
I think maybe someone will say, "Oh yeah, but you're forgetting this one from 20 years ago or something."
So we are, and it was because people in Slovakia don't understand, like in London, to go to a hotel bar for a good drink or something.
People are kind of afraid to go to a hotel bar.
Our bar is not even on the street, so it's not like, "Oh, you are walking, you know, like to school, and oh yeah, here is some bar, so let's enter."
No, if you are going to Mirror Bar, you basically need to go to it as a destination because you decided that you are going to this bar.
So that was also the point that we need to figure out something or the guys, because I joined the team a year after when the bar was already open, they needed to figure out something that will bring the people without any reason if it's a cocktail bar or wine bar or something.
And this was part of the process to bring something unexpected, super focused on something which is not around, not only around here but maybe not around in Europe or maybe in the whole world.
To some point, they brought the idea of working with the craftsman, the artist, the florist, the botanist to put together the concept of the bar, which is like three pillars: classic, nature, and connection of these.
Well, here, let's talk about that because since bartenders and the bar industry try to classify bars, right?
Classic bar, modernist, you know, minimalist, and you're like, "We're a hotel bar."
But if someone in London or New York is sitting here, we're a hotel bar, they might have their own expectation of what that is.
So how do you, as a bar ambassador, the world's first global bar ambassador, how do you sell Mirror Bar?
So Mirror Bar is the place where you can basically experience something that you would never be able to experience anywhere in the world because of how we present our drinks, how the stories are crafted, and especially how the serves are crafted.
With collaboration with mainly local artists, craftsmen, designers, product designers, florists, and botanists is something that when we say that you will never experience this anywhere in the world except with us, this is actually like 100%.
TR cool!
That's sick! That makes me want to go.
We know you're a workaholic. We know you have a really unique job.
We know that you have an experiential bar, and you're essentially the only hotel bar of Slovakia operating at such a level, a destination bar.
Do you think, because this goes back to what we were speaking about earlier, if this bar was in a city that was more of a metropolitan, it would be infinitely more famous?
It's like two sides of a coin, you know?
Because, yeah, at some point, we know that if you would be doing this in London, New York, whatsoever, where people are just walking around the street, and if something like blows, it basically blows, and everybody wants to get in, wants to be there and stuff.
Yeah, it's pretty much easier.
But we are opposite because we don't... if we would have wanted to have the easier path, we would not be staying here.
But try to imagine if we achieve to get Mirror Bar at some point to the position that people all around the world know that this bar exists and it exists in Bratislava, it exists in Slovakia.
I believe that that's much more of an achievement and a reached goal.
And if we would be opening the concept that we know would work in a metropolitan city, you know?
I feel and I hope that at some point it can be the legacy for our local bar culture, our local bars, our local bartenders.
But the point is that we were doing the same thing, maybe only in a different scale from the very beginning.
Do you regret that decision at any point?
No.
And do you think that maybe this decision is fueled by the fact that you're a workaholic?
Yes.
Is it? Are you choosing the hardest path because then if you fail, you are climbing Mount Everest?
A lot of people die climbing Mount Everest, but Kilimanjaro is still a pretty good climb.
But Kilimanjaro, you basically can do with, you know, like a month of training and go pay, depending on the climb you choose.
Yeah, yeah, I can also like do the walk around.
Yeah, go right up, you know?
I would say like Mount Everest with oxygen and without oxygen, I would still pick without oxygen.
But surely if you fail doing the impossible task, if you fail trying to put Slovakia on the map, everyone around is going to turn around and say, "Well, they were doing a noble thing; they failed, but my God, they were trying to put us on the map."
Angels!
So you're like a martyr.
I'm just... I'm not trying to devalue your work or devalue you as a person.
I think we're friends, but I don't have to interview you.
But I'm exploring that psychological process.
Yep.
As I'm saying this to you, I'm also self-reflecting because I've set myself some impossible tasks, and I see so many similarities that I'm always having to go at myself in my own head for my impossible tasks.
But you're just the guy that I'm picking in the conversation.
Fuck you!
Of course it is because we decided that we want to get much further than that.
Because if it's easy, it's boring for a start.
But then at the same point, if you put a hard task in front of yourself, but it's the task where 100 other people are on the same starting line with you, and even if you do the hard task, probably other 30, 40 people did it with you at the same point.
So where is the point of what's the achievement?
Why is it at some point working out for us, and why is it all happening?
We are getting more recognition, and more people start to get in touch with us because we are very honest about that, and we are not doing it for myself, for Peter, for only the bar.
We are doing it for the whole community.
Okay, well, let's explore that, right?
Let's explore that idea. You're doing it for the community; you're doing it for Slovakia.
Love it! National pride! Woohoo!
What would be a KPI? What would be a deliverable? When would you feel like you've climbed Everest without oxygen?
When it's not anymore only us that are trying to work it out.
Okay, so if another bar tries to do what you're doing, if another bar starts doing guest shifts and seminars, you can...
I'm speaking about only guest shifts and seminars.
I'm speaking about getting international or global recognition for our market, for our cities, for our bars.
Okay, so if another bar in Slovakia will start to get recognition, another venue, it's not about getting the recognition like, "Okay, so define it."
Doing the things for themselves but also for the community because they believe that they can.
Okay, so the goal is to make sure it's not an unreachable thing.
If we can do this, but if you don't define it, then it is unreachable.
So you want people, you want people in the bar industry in Slovakia to feel like anything is possible or like go out and get yourself out there.
Because that's a very abstract notion, but it's still an abstract thing.
But yeah, that's what I believe in.
Sure, sure, but that means you're going to be 70 years old telling a 20-year-old, "You can do it!"
You know, like, "Little Slovak boy!"
You know, like, I'm trying to set an actual goal.
Like, Oscar Wilde said the two greatest strategies in life are to never achieve your dreams and to achieve your dreams, right?
If you never managed to do the thing you set out to do, it's a tragedy; you feel like you failed.
But then a lot of people achieve what they set out to do, and they don't set a new goal, and then they're stuck, right?
So I'm kind of... I'm trying to understand what when are you going to be happy?
Probably never.
And now you can all kill yourself.
Thanks for watching, guys! He's going to go hang himself off the tree in the Mirror Bar.
My bond at all this is, yeah, it may sound abstract, and maybe you will not figure out what you want to achieve with figuring out with me and my answers.
I was never the best at anything in my life.
Like, whatever I did, sport, school, but I was always doing fine, but I was never the best.
And I never even wanted to be the best.
I wanted to be better by myself, for myself, for the team, for the bar, for the community, for the country.
Like, whatever, it's a crusade.
But I think that at this point, I'm different because my goal is not to be the world's best bartender.
I don't like to be honest; I don't think that it's worth it for me.
But can I give you a compliment to catch you in that thought?
Yep.
You say you've never been the best; you just wanted to be better.
But arguably, you're the best bar in Slovakia.
What does it mean to be the best bar in Slovakia?
Everybody wants to work here.
You are able to afford a bar ambassador position, which I think doesn't exist in Poland.
If we're going to say you're a bar ambassador, which means you have a full-time salary where your entire job consists of events inside and outside the country.
Most bar ambassadors, as we know it, are usually owners or head bartenders or managers who still do operations.
And that's the thing that you've moved away from, so you are a unique unicorn, one of a kind, right?
But you seem to be unable to acknowledge that.
You seem to be unable to take the compliment or pat yourself on the back.
You know, that's not a... that's not a better; that's the best of the best of the best.
And like, do you realize that, or are you stuck in a hamster wheel where you can't?
No, like, don't get me wrong in the point.
I know that what we do is different, original, and we are doing our best to be the best at what we do.
But I don't think that it can be measured in, "Oh, you are the best."
What I believe, for example, for us, how we perceived when we got to the first time to the extended list at Le, it's like, "Okay, so until now, for the last four years, we were speaking about, 'Okay, we want to get to the 50 best; we are doing our best job; we want to get the global recognition.'"
Then we get it, and people are like, "Oh, super great, but what now?"
Now it's a responsibility because it's not anymore about speaking about some crusade, being a martyr.
If you don't get there, and if you get, it's about, "Oh, you already got, so what are you going to do with it now?"
We put together the plan and strategy, "Okay, so let's get even more out of it, not for us, but for the team, but also for the community, for local bars, for the city."
Did you see a difference after getting into the extended list?
In what?
In revenue?
Not really, no.
Didn't mean anything?
Probably like definitely there was or there is, but it's not something that changed the overall thing.
In Slovakia, people don't care; people don't know.
And we are still Eastern Europeans.
So when you say to somebody that we're like 90 or 602 or something best bars in the world, like 602?
What? What's the number?
62nd? You are not even like top 10.
Why? Why are you... shut up!
Not top 10? Oh, this is the 62nd best bar in the world.
So yeah, like we are still here, so we can stay humble because our gu will remind us that we are still here.
Yeah, guess the best bar in Slovakia, only 62 in the world?
Yeah, sucks!
Eight billion people!
Fuck it!
Here's one thing that... it's nice to speak to somebody who's new on the list because very often, whenever the list is brought up, at least for me, there's always the comment section: "It's brand money; it's an investor; it's blah blah blah; it's a shit show; it's Illuminati."
They kind of ignore examples of people doing it the way you're doing it.
What are the difficulties?
And I'm not talking about Slovakia anymore, but like generally, the Eastern European region has always been majorly underrepresented.
If we take into account the post-Soviet spectrum, there's only been, like, the likes of the 50 best or 100 or even spirited awards, a handful, less than five bars that have ever come close.
Why do you think that we don't celebrate by ourselves?
How can we expect other people to celebrate us?
Interesting, because you never talk about you having a mentor or like you having a stand for stand, if you know what I mean, right?
So how do you see Slovakian bartending developing?
We either go or didn't get the mentors.
I mainly got the ones that how I don't want to do it, which is also the best thing, I believe still.
And yeah, like I know about myself that maybe after 12 years that I'm in the industry, I maybe could be much better at a different position whatsoever if there would be someone pushing me because he sees maybe my strengths or maybe he's aware of my weaknesses and can work with that and shape me into some points that I can live up to my potential or how I call it.
So I had to, at some point or most of the point, do it by myself for myself.
And I don't want other people to wait with their potential if they are willing to reach it.
And in that case, if they are trying to give them as much possible education and tools and resources.
How's that going?
Oh, there's the thing!
How we created the second radical thing.
Yeah, yeah, but we realize it now, and we are trying to get from here to here somewhere there, and we hope that this will be the path that will work eventually.
Other bar managers or head bartenders or bar industry people in this part of the world or in any parts of the world where they feel invisible or where they feel like maybe a little bit down because they feel like, "We're not in a big city; we're not in a cocktail capital."
What would be any words of encouragement?
The first time I heard this was from you, actually.
I remember maybe like two years ago or something.
It's like you were saying about the thing about the start and the resort or something, that you either die on your way or you do it for so long that you become one.
I don't remember this, but okay.
I don't know, like it was like the words were exactly like that, but I think the point...
That's how you remembered it!
Yes, the point was like just keep doing.
It's not only about getting on a 50 best or getting on like spirited arts or some list because if you keep doing it, you maybe don't get the global recognition to the point that you end up on some list or something.
But you maybe end up building a super successful bar that will create opportunities not only for you but for your family, for your colleagues, for your whole community because you were doing good work and you never stop.
What is the worst thing about bartending?
People!
Yeah, it's like as best as it is, as worst it can be.
People can be like really bad things in this world because they can, because we can do it intentionally, which is the worst thing.
And you experience this more in the bar than anywhere else.
And not to end on a very depressing note, thank you!
You've branched out beyond the bar, right?
Yes!
You are now a... you have this title here, but you're also an author.
You have a book called The Cocktail Balance.
You also have other projects that you're doing in collaborations.
Where do you see yourself in like ten years?
You know, I don't like to say these things too much out loud because...
How about having my own bar, bistro, coffee place?
And basically backing up of the push and the things that I'm doing in the last years.
Now my goal is leaving Slovakia.
Yeah, it's funny, little...
Well, how about this?
Well, if I'm still martyring myself and doing these interviews in ten years, let's have a follow-up in ten years on Hawaii in Maui at your coffee bistro place when we're even fatter.
And I hope...
I hope not because I will be able to...
And stuff, you know?
Of course, of course!
Well, I'll be even fatter just to make you feel better.
Two to ten years later!
Ten years later!
Thank you!
Drink responsibly, kids!
We are trying to be responsible after 30!
Thank you, Stan! I love you!
This has been Bar Talks, the most philosophical deep dive edition I think I've ever done.
Yeah, but I think it's going to be a good one.
Oh, let's see!
I'm trying to love you too, so maybe after this...
Trying to love you!
Get the fuck out of here!
Thank you!