The Tipsy Tiger Takes Over The Plains

BY MADELINE ACOSTA FOR THE OBSERVER

AUBURN —

For Aliceson LeCroy, being a traveling bartender was not her expected career path.

Originally attending school to become an EMT, LeCroy changed career paths and went to school to become a dental assistant. For 10 years, LeCroy worked as a dental assistant until four years ago, when one of her best friends suggested that the two become traveling bartenders. After being convinced that her friend was not making up the

Later, he worked at Hamilton’s on Magnolia for a few years and fell in love with the restaurant industry. For the next 15 years, Ables stayed in the food industry while gaining more experience and learning more of the behind-the-scenes work involved.

But then the food industry took a big hit during the COVID-19 pandemic, and some restaurants and other businesses resorted to closing their doors as it was too difficult to remain open. “COVID affected a lot of industries, but it affected the hospitality space two times harder than any other industry,” Ables said. “So many of the workers, you know, they were already on thin ice just from the long hours and the low access to benefits. But with COVID, everything escalated, and all the more people were

WALLACE >>

FROM A7

Back in November, Mike and I had met Mona, her daughter Zara and Mickie when we ate at Martin’s Restaurant in Montgomery. Those three gals were entertaining Bama fans who were kind when they saw me in my Auburn shirt.

When I mailed my column to them, Mona and Mickie sent us Christmas cards. They also mentioned that we should eat at Red’s so that I could write about it.

Now, I had never heard of Grady, which is about 40 miles south of Montgomery. Thankfully, Mike and I met Rich and Mona at a parking lot in Montgomery so that Rich could drive us there.

Boy, were we glad he did. Grady is a small community of 1,700 people and is in the beautiful Alabama countryside; that meant that the cooking would be outstanding.

Mona knew the restaurant’s history. She told us that the restaurant was an actual school when it opened in 1903; the school closed in the 1960s. Then, Mr. Red Deese, who was originally a barber, opened Red’s Little School House having to work with less and less staff.”

Aliceson LeCroy, owner of Tipsy Tiger, a traveling bartender business.

The concept of an app first started through conversations about the industry and its issues. In October 2020, Ables — along with Lindsey Noto, Jennifer Ryan, Kenny Kung and Stewart Price — attended TechStars Food Tech event in Birmingham. All the attendees were tasked with creating a solution for an “industry issue, based on technology.”

“Seeing the landscape of everything that was going on, we certainly wanted to make [the workers’] lives better,” Ables said. “But at the same time, we also wanted to make life better for all for the restaurant owners.”

Eventually, Croux (pronounced “crew”) was born, and staffing was the biggest issue that Croux wanted to tackle. While there are other issues within the industry, the partners wanted to focus on staffing since it benefits

Restaurant in the building in 1985.

Mike and I were fortunate to meet Mr. Red that day. Mr. Red, who is 90 years young and as sharp as a tack, is a charming, Southern gentleman and was so kind to let us bother him at lunch (dinner). Also, I really admired his unique Auburn baseball cap.

After Mr. Red retired from running the restaurant, his daughter Debbie took over. In 2022, Debbie retired, so the restaurant closed.

“People went crazy on social media when Red’s closed,” Mona said. Therefore, Red’s grandchildren reopened the restaurant, much to the delight of regular customers, I’m sure.

But on to my review.

Red’s Little School House Restaurant has a buffet, and diners may also order off the menu. Our group elected to dive into the buffet.

Allison and Jillian, our servers, were wonderful, attentive, friendly and helpful. I loved the rustic charm of the former school house. As a retired teacher, I was naturally drawn to it.

At the buffet, we chose from a plethora of Southern delicacies such both the business and the worker, or “talent,” as Croux calls them.

Through Croux, restaurant workers and owners can create profiles to easily connect with each other regarding shifts. With much regard to flexibility, Croux can match talent with shift postings made from restaurants in surrounding areas.

“We’re used to having food delivered to our door instantly,” Ables said. “We’re used to being able to watch any TV show or movie that’s out there. We live in a world where everything is at our fingertips, but flexible work has kind of been on the back burner, especially for people who work in the hospitality space.”

Croux gives the talent access to flexible work, as well as higher wages with instant payment offered after a completed shift. Croux also offers health care for the individual. Once the talent has worked five shifts, they as fried chicken on the bone (prepared the way God intended), chicken and dumplings, sweet potato soufflé, corn, boiled okra (My Grandma Patton called it “okrey.”), butter beans, black-eyed peas and fried cornbread. I was especially excited to see the boiled okra; I really like it, but not many restaurants cook it. The fried cornbread was amazing. Every Southerner knows that anything fried just tastes better. job, the two started working for a company where they traveled around the country bartending for various events.

Oh, my two times. Our meal was outstanding.

After a lot of clients directly contacted LeCroy about bartending events, she decided to create her own business as a solo traveling bartender. LeCroy has her own setup of a pop-up bar that she can easily travel with, and she is in the process of converting a cover trailer into a mobile bar.

A big part of forming her own business was creating a good name. LeCroy said she knew she needed to include the Auburn Tigers because can access cheaper rates through health care policies that are provided.

“We feel like that just creates a better lifestyle for workers in the hospitality industry,” Ables said. “And simultaneously, it helps these businesses staff their operation because they’re able to access a talent pool.”

The workers are able to pick and choose which shift works with their own busy schedules, whether they’re a student or parent. This kind of “gig work,” similar to Uber and DoorDash, is something that Ables says is greatly advantageous for everyone involved.

Along with connecting businesses to talent, another important aspect of Croux is safety, with multiple safety measures put in place to confirm legitimacy on both sides. Within the app, there is a “dual-sided ranking system” where both parties can rate each other at the end of a shift. Through of how much Auburn means to her.

“I said, ‘Lord, if this is what I’m supposed to do, help me pick a name,’” LeCroy said. “I wanted it to be something catchy, but not basic. I wanted something that was going to catch people’s attention, but then also to be something that I like. And that’s when it just came to me: ‘Tipsy Tiger.’”

One of the perks of being a traveling bartender, according to LeCroy, is being able to meet and connect with people. LeCroy has grown in her social skills as she’s networked through her job.

“You have to connect with your clients,” LeCroy said. “You have to assist them in whatever they need.”

LeCroy can travel all throughout Alabama and Georgia to bartend for weddings, birthdays and any other kind of celebrations.

“It’s a dream job,” LeCroy said. “I absolutely love every bit of it. I never dread going bartending. It’s always fun — there’s always something happening.”

Among all the events for which LeCroy has bartended, there have

P H T O O C O N T R B U T E D T O T H E O B S E R V E R P H O T O C O N T R I B U T E D T O T H E O B S E R V E R this process, Croux is able to determine how good of a fit each party is for the app.

Pictured left to right are Croux founders Kenny Kung, Jenifer Ryan, Stewart Price, Brett Ables and Lindsey Noto.

Ables said he is looking forward to expanding the app to more markets in the Southeast, and eventually nationwide.

Croux is that, regardless of what your job skills are, your age, your past experience, etc., there is likely a job that fits you,” Ables said. “And it’s a great opportunity to go test your skills and learn new skills without the confines of a full-time job.” See TIGER page A10

To top it off, Mike and I shared a piece of lemon ice box pie. Mona took home some chocolate pie to enjoy later. Red’s also gets bonus points for serving Diet Dr. Pepper. Run and do not walk to Red’s Little School House Restaurant in Grady. It’s definitely worth the trip, and you can enjoy some beautiful Alabama countryside. Bonnie and Virgil, this review was for you. Love you bunches.

Red’s Little School House Restaurant is open on Wednesday, Thursday and Sunday from 11 a.m. to 3 p.m., and on Friday and Saturday from 11 a.m. to 9 p.m. The restaurant is closed on Monday and Tuesday.

Red’s Little School House Restaurant makes the grade with an A+ from this retired English teacher. Remember, “Pooh-sized” people NEVER lie about food. Enjoy!

Stacey Patton Wallace, who retired from teaching language arts for 30 years, is a professional diner. Her column, “Making the Grade,” will appear every other week in The Observer. Stacey may be reached at retiredlangartsteacher2020@gmail. com.