I’ve never much considered myself a people person - that’s not to say I’m not friendly, because I am - it’s just that I don’t think I have the charisma needed for some job titles. One such occupation is that of a bartender. Not only must they be attentive, sociable and accurate, they should be able to work well under pressure. And while I may posess those qualities to a certain degree, I’m fairly certain, on a crowded weekend in particular, I would find it rather difficult.
Regardless, for this week’s installment of Punching the Clock, I headed down South Broad Street to the Blarney Stone Pub. I arrived around 4 p.m., just as they were opening for the day, greeted by owner Sarah Woods and your friendly neighborhood bartender, Aaron McEligot. Lights had just been turned on, televisions were on various sports channels, music was playing in the background, and it was just an overall cozy atmosphere. Any sort of apprehension I had felt had gone out the window - or out the door, rather - as the screen doors were allowing a nice breeze to come through.
Before taking to any duties myself, I just observed as McEligot prepared for his shift. He made sure the beverages on tap were good to go and filled bowls with assorted snacks for patrons to munch on. A couple of people strolled through, and he greeted them with a smile, knowing their names and beverage preference before they had to ask. I overheard them making small talk about the patron’s day at work, and they chatted about golf for a little bit.
I then took a seat at one of the tables a little bit away from the bar, and spoke with owner Sarah Woods for a couple of minutes. Sarah and husband Mike Woods purchased the establishment in 2007. They were frequent patrons of the previous ‘Music Shop Pub,’ friends with the owner, and when the opportunity presented itself, to purchase the pub, they decided to take it. For the past seven years, the Blarney Stone Pub has been a welcoming place for folks to come enjoy themselves - whether it be after a long day of work, or an evening out to catch up with friends.
During our conversation, someone walked through the back door, greeted by name by both Woods and McEligot. McEligot asked the customer how something-or-other went last night, and they continued chatting as McEligot made his drink.
“We’re kind of like the Cheers of Norwich,” said Woods. “Everyone knows one another and it’s a friendly atmosphere.”
Another patron then made his way through the door, and that was my cue to make a drink. As I said before, I’m not too good with crowds, and while it wasn’t busy, there is just something about being behind the bar that caused an instant blood pressure increase. I imagined for a moment how it must be on a Friday or Saturday, when the place is crowded and all the focus is on you to be sure everyone is served in a timely manner. Plus, I wasn’t all that certain how to correctly pour a beer.
While it’s not difficult, I certainly wouldn’t have won any beer pouring contests, that’s for sure. I didn’t do it properly the first time, even though I was given clear guidance and instruction from both Woods and McEligot. The Yuengling I poured had too much head - or foam - on the top, and I wasn’t comfortable serving that one. Luckily, the customer was super patient, and found my plight humorous, as did I. It seemed to me that it took me upwards of 45 minutes before I got it looking correct, but it was probably only a minute and a half. Upon serving the beer, I was proud that I placed it on a coaster without needing a reminder.
Sometimes, it’s the little things.
Now, take that and multiply it by, let’s say, forty - and there is no way I would be able to successfully operate behind a bar. Kudos to those in the service industry for doing what you do so well and keeping a smile on your face in the process.
Woods and I then spoke about some of the weekly events the Blarney Stone has to offer. Team trivia is held every Tuesday night, where teams have a chance to use their random knowledge and win cash and prizes. Wednesday night is Taco Night, where visitors can order food to dine-in or take-out (and there are corona and margarita specials, too). Menu items include hard and soft shell tacos, nachos, taco salads, and quesadillas. Also, if you happen to be strolling by on a Thursday evening and hear some music coming from within, chances are it is one of the area’s local musicians showcasing their talent for Open Mic Night, which takes place every other Thursday.
“We have live music every weekend and there is never a cover charge,” said Woods. “We’re really proud of the live music that comes through.”
By this time in my visit, more people had made their way to the Blarney Stone and patrons were swapping stories about their days at work, the weather, whatever sport was on the TV - I’m taking a wild guess with golf - and their plans for the rest of the week. McEligot resumed his duties behind the bar, and I was happy about that. Hats off to the friendly staff at the Blarney Stone for allowing me to try my hand at bartending - although I have now become certain it is not the career for me. I’ll leave that to the professionals.