off looking extremely dodgy with an alarming
habit of spilling your pint everywhere. He would
gradually grow into the role however as time
wore on, although there would remain big
question marks over his table service, often
delivering drinks to the wrong table.
a surprise call up when David Stockdale goes on
his tea break. Spends his short time behind the
bar pulling a series of absolutely perfect pints
and earning rave reviews from the customers,
despite which he is sent back to glass
collecting duties as soon as Stockdale returns.
some of the best looking pints among the members
of staff despite offering a thinning head but
they taste nothing more than average. He does
however do a lot of fundraising for the pub and
his bar work is therefore deemed far better than
the reality of it actually is.
the pubs few success stories after coming
through a few tricky years as a hotel barman to
become the best person currently behind the bar.
This hasn't gone unnoticed with rumours that the
big boys of Wetherspoons and Walkabout are
looking at hiring his services. Being a selling
pub, you can bet he will be off before too long.
around behind the bar with most of the customers
unable to work out what he is actually offering.
This makes people have a somewhat irrational
hatred of him, despite the fact he is a regular
alongside far more illustrious barman in the
mightily successful under 21 master brewers
absolute business and an excellent addition when
working the pub garden during the summer months.
Once the cold and wet of winter arrives, he
disappears into the cellar to change a barrel
and isn't seen again until sometime in the
spring when the weather improves.
McCourt behind a bar? Don't be silly, he'd just
end up drinking everything for himself.
long queue building at the bar and decides with
his overinflated sense of importance to try and
serve every single person himself. This works
with one or two customers, but nonetheless he
receives a lot of Tweets after closing
congratulating him on the job he's done and
retweets every single one.
at great expense in order to improve the quality
behind the bar. He would serve a couple of
pints, eat every single available bag of pork
scratchings and then spend the rest of the time
taking selfies of himself, watching the queue of
thirsty customers grow and grow but seemingly
not giving a toss.
drinks orders wrong than he gets right as he
works harder than anyone running from one end of
the bar to the other. Despite this, at closing
time he walks around the pub thanking every
single customer for coming and for that reason
remains one of the most popular members of
skills are questioned by several patrons for
pouring their pints too quickly (remember, good
things like Guinness come to those who wait).
Angered by this, he decides to go and kick
several customers for which he is understandably
and quite rightly sent home from work early.
decorated cocktail waiter at a previous bar
before he was hired for a big money fee.
Unfortunately, his new employees don't actually
serve cocktails and his skillset isn't really
suited to pouring pints of ale, making him look
totally out of his depth at the new pub.
being manager, he sits there looking grumpy
while watching the queue at the bar grow ever
longer while doing nothing. Eventually realises
that having Bruno and Joe Bennett stood miles in
front of the bar is not a good ploy in terms of
getting people served.
off in customers bad books after a previous
incident in which he stood behind a bar
screaming and gesturing with joy as last orders
was called rather than serving anyone. These
days spends a lot of time shouting and waving
his arms in the air at his staff, most of whom
tend to totally ignore him.
invested a large amount of his personal fortune
into turning the pub into one of the best in the
city. Unfortunately, in order to cut costs after
that he employed staff with no arms who couldn't
actually serve pints, leaving it top of the
scale facility wise but bottom of the scale
manager spent a long time profiling all the
drinks that were needed, but then couldn't find
any so went out and bought soft drinks only
which he seemed to think was fine. Then left the
bar management in charge of attempting to turn
this water into wine.
declaring the pub to be "nightclub ready", he
ended up surprised that people expected to be
entering a nightclub. That was far from the
case, with the selling of the DJ booth and
replacement with a DAB radio meaning that
underinvestment had infact turned it from a good
pub into a grotty Working Mens Club..