ryan r.

Ryan R. | Bartender/Bar Manager

Tannin Wine Bar & Kitchen

Years of Industry Service: 15

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Ryan was born in Kansas City but raised in Jefferson City, Missouri. He's lived in Boston, Denver three times and had a four-month stretch camping out at Yellowstone. Although he's back in Kansas City now, he travels frequently and has made his way through most of Western Europe, the Caribbean, Costa Rica and in four short weeks, he will be in Nicaragua. "It's a great job, if you want to take two months off to go traveling, you can and your job will be there when you get back," he says. "I like to get away about 3-4 times a year, whether it's three hours a way or seventeen, it doesn't really matter." Being in the service industry affords him the time and luxury to travel as often as he does, but those days might be fewer and further between now that he's on the management side. 

He started in the kitchen when he was sixteen and made his behind the bar at Vinny Testa's, a restaurant outside of Boston when he was 20-years-old. "When I started, it was fruity and daiquiris, now they want Manhattans and Aviations. Definitely, the cocktail culture has shifted, for sure." For a while he was mostly a beertender, and then he got into wine. "The reason I like wine is the same reason I like craft beer. It's a quest for knowledge. Wine will never get boring because it always changes."

Ryan used to live across the street from me, during my first stint at working from home. We'd have similar late night hours; anytime I was sitting on my front porch drinking, so was Ryan. We'd shout over to each other and/or end up merging onto one porch to shoot the shit and play neighborhood watch. Some nights we saw raccoons wreaking havoc on our garbage cans. Other nights we'd be saving our totally drunk nursing-student neighbors from falling face-first down our hill and propping them back up against their own doors. Mostly, Ryan and George liked to gab on (and on and on and on and on and on) about wine.

Ryan likes to disc golf and travel (of course); he spends his free time cooking and having people over for dinner. We were the lucky recipients of his most current meal: curry chicken and rice. I know for a fact, he also likes to drink. He looks kinda funny without a beard. He loves Katy Perry and wearing flip flops. And although I question his choice of footwear, he was a good neighbor and is still definitely a great friend and drinking buddy.

  Make KC Better » Public transportation. 

day off, drink on

A Day in the Life

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A few weeks ago, The Employee Lounge followed Tannin Wine Bar's bartender/bar manager, Ryan R., on his day off. Just to see what his day was like and just to see if service industry people really live the good life like they always brag about. Conclusion: It ain't so bad. The following is a timeline of our day.

 ---1:00--- 

We meet Ryan at Tannin. He has a bit of work to do so we catch up on some blog stuff and order lunch. After checking inventory, he joins us at the bar for a sandwich, fries and a glass of rosé. Massandra wine rep Andy H. stops in on business, we convince him to stop working and have a drink with us. Believe it or not, that was not hard to do.

 ---2:30--- 

Next stop: The Rieger for a Joseph Drouhin industry tasting and pre-sell. We skip the beautiful spread and focus on the 20-or-so Joseph Drouhin offerings. A lot of familiar faces are spotted: Brenda and Michael from The Farmhouse, Jim from Gomer's, Matt from Accurso's, Kyle from The Capital Grille, photographer Paul Ingold and of course, all the friendly faces of The Rieger staff. 

 ---3:30--- 

Work stuff is officially done. So it's off to Harry's Bar & Tables to meet friends Zach and Mary Ann for some bubbly. We sit inside with bartender Jamie while she preps lemons and limes for that night's shift. Ryan shows us the secret spot for notes, we giggle over the funny messages, a random coupon and one photo of a very-naked behind. The sun is shining and it's not too hot so we move out to the patio. Mary Ann arrives with ice cream cones from Murray's and everyone is double-fisting frozen treats and cocktails. We spot another wine rep. This time it's Craig from Pinnacle. "Hey, stop and have a drink with us." Done and done. Again, no arm twisting is required. Guinness is flowing and we squeeze in a couple of quick interviews for the blog.

 ---5:40--- 

Our final stop is The Foundry. We sneak in moments before happy hour is over and order apps and beer. We're sitting at a picnic table outside and a fat, adorable American Bulldog is tied up to the table next to us. Craig has continued on with us even though his wife is texting him to get. home. now. Tina's husband Chris joins us from Corporate America for a beer. Maryann orders a rootbeer float that looks divine, but we stick to our malt bevvies. Another wine rep comes strolling up. This time, it's my husband, George from Major Brands. We invite him up too, but he only stops to say hi. He is green with jealousy and a little pissy because he has to continue working. But hey, we were working, too! Following Ryan around town drinking is not an easy job. Okay, we're lying. It was easy AND it was loads of fun.

 ---6:45--- 

Zach, Maryann and Ryan take off. They are meeting more friends back at The Rieger for dinner. Two guys and four ladies....Ryan's odds are pretty good. He invites us along, but we decline. We call it a night while Ryan parties on. What a life indeed.

Note: You will see Ryan again soon in his own official post, complete with interview.

orien b.

Orien B. | Server

Tannin Wine Bar & Kitchen

Years of Industry Service: 27

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Orien's start in the service industry began as a transition. Nearly three decades later, it's looking more like a career path but he'd rather be a musician, a photographer or both. We talked about the new performing arts center, his dazzling tie and one of the most memorable places he's ever lived: Port Townsend, Washington, a small town with a boat community, run by hippies and bikers. Having lived in many places (Hawaii, Oregon, Washington), he always finds something to like about where he lives. "I love the arts in Kansas City. I think KC has so much going for it." When asked what he does to escape at the end of the day, Orien responded, "Drink. Like everyone else."

We bow down to you, truth speaker.

  Make KC Better » Better public transportation.  

jim t.

Jim T. | Server

Tannin Wine Bar & Kitchen

Years of Industry Service: 14

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Recently engaged to super-cutie Mindy, Jim is staying mum about all things wedding for two weeks. So don't even ask, which we did and got nowhere. His favorite place to escape at the end of a long work day? His very own patio.

  Make KC Better » Turn Union Station into a casino and 

 use the revenue for public transportation / Light Rail.  

laura m.

Laura M. | Event Coordinator/Bartender

Tannin Wine Bar & Kitchen

Years of Industry Service: 14

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A Kansas Citian for nearly five years, Laura is no negative Nellie. "I think Kansas City is doing a lot of things really well. But the oceans and mountains around us, that would be great." Now that the weather is improving, she'll be playing tennis and golf and running instead of just drinking (hey, that's okay with us!). She also wants everyone to know that Tannin is open again (formerly JP Wine Bar). Thanks to Chef Brian, they now have a standout menu to pair with all that wine. 

  Make KC Better » Less urban sprawl so you don't have to drive everywhere.  

barry t.

Barry T. | General Manager

Tannin Wine Bar & Kitchen

Years of Industry Service: 12

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Although quite serious in these shots, Barry was actually being very funny and gently razzing everyone in the business from the wine reps (knowing I am married to one) to the head chef sitting nearby. He has such passion in his voice when speaking about wine, food and the people he serves, you know he is truly an advocate of this business. Barry also raved about his two favorite places: Justus Drugstore and Grünauer, especially chef/owner Peter Grünauer, "he is the wizard of making people feel welcome and relaxed."

  Make KC Better » Improve public transportation / kcata.org.  

abby h.

Abby H. | Bartender

Tannin Wine Bar & Kitchen

Years of Industry Service: 5

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We apologize in advance for posting an extra picture of Abby. She is just too freaking adorable and we are in love with her eyes. And her positive attitude. Abby loves her job, but we'll let her tell you all about it: "I love the fluidity of this position. I like the people I get to meet, making connections. I make little friendships everyday. I like learning, it's fun to always be growing and learning new things. As much as I learn, I will never know everything there is to know about this job." See? Don't you love her too? But cool your jets boys, this lovely lady is taken.

  Make KC Better » Make it more walkable.  

brian a.

Brian A. | Head Chef/Cook

Tannin Wine Bar & Kitchen

Years of Industry Service: 15

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Chef Brian is most definitely a sports guy. His regular hangout is Tower Tavern, where he gets to see friends Britt Brent* and Erica, catches up on all the sports he misses while slaving away in the kitchen, tests his knowledge on Trivia Tuesdays and plays Golden Tee. Brian's best job was his first: the Sahara Cafe. "I was a young kid at a Middle Eastern restaurant working for a Palestinian. A Jew and Arab working together, it was nice."

*Thanks to a loveable smartass (will be linked later when he is posted)  for correcting but not correcting me. Britt, Brent, Brett, whatevs.

  Make KC Better » Get the guy who busted his car window two weeks ago. 

 Also, get out and dine locally.