The Hustle
Years in Tampa Bay
Three years.
Hustle (job)
Bar manager.
What do you do?
I help a revolutionary raw vegan / vegan restaurant in DTSP.
Why do you do it?
I do it because Cider Press is my family … Not only my coworkers, but the regular patrons I have come to know over the past few years. I have never felt the community aspect as much as I have felt it in St. Pete. The connections with others, small or large, are what make this city so very special.
What was your Catalyst? (How did you get started?)
I decided to change up my life three years ago by moving from Ohio to Florida. I was willing to get my foot in the door anywhere. Roland and Johan, my owners (and basically adopted dads) gave me an opportunity to introduce something new and exciting, and open the restaurant. The rest has truly been a blessing.
What’s a common misconception or unknown aspect of what you do?
I think a common misconception is restaurant work is not a real industry, in the sense that my job in the service industry is just a “in the meantime job” or not as important as other careers. This is an industry that has been around as long as civilization and it makes an impact on any individual that likes to go out to eat or drink. I pride myself on giving others a great service because maybe I made their day or turned it around. I am connecting with the public in a unique, but also valuable way.
What’s the most challenging part of your Hustle?
The most challenging part is putting on a happy face every day because while I cherish it, it can be exhausting to deal with humans on every level. Dealing with the general public – as your job – is underestimated on the toll it can take on someone.
What’s the most valuable piece of business advice/insight that’s helped you?
Go with your gut. And don’t overthink it.
