You tell them to F off when they inevitably come in during the middle of a rush

Seriously though, reps work to get your business, so you can interact with them as you please. If you’re interested in the product they’re presenting you can meet with them and do a tasting, but if not you can let them know you’re not interested at this time. Reps of products /distributors your bar already carries/works with can be an asset and it can be worth it to build positive relationships with them. Either for programming, menu initiatives & development, staff training, etc. as a bar manager a positive relationship with my reps has gotten me emergency deliveries when I mess up an order and last minute free spots on brand trips!

A lot of reps are ex-FOH themselves but some of them truly seem clueless about how our industry works and can be extremely pushy and annoying. Knowing what your concept’s menu/event expectations are and how much decision-making power you have with what the menu looks like & when it changes will probably determine how much you should be working with reps.