Hot Pour | Connecticut transplant loves the money, not the long pour
Bartender
▪ Jo Szaley, 24
Bar
▪ 710 Myrtle Beach
Q. Where are you from?
A. Connecticut.
Q. How long have you been in Myrtle Beach?
A. Since 2008.
Q. What are the biggest differences between Connecticut and South Carolina?
A. The heat and the beach. There’s a more laid-back life style here and a cheaper cost of living. And the accents.
Q. How long have you been bartending?
A. Almost four years.
Q. Where else have you bartended?
A. The Nacho Hippo in the Myrtle Beach airport and Landmark Resort.
Q. What is different about working here than other bars?
A. There’s a bigger capacity than a normal bar. It gets busier. Also, people keep moving around instead of sitting at the bar.
Q. What’s your favorite part of bartending?
A. The money!
Q. What’s your least favorite part of bartending?
A. Cleaning up after a shift.
Q. What other kind of jobs have you had before?
A. Timeshare sales, management, but mostly serving and bartending.
Q. What is your favorite thing to do around the Grand Strand area?
A. Going to Broadway ... and drinking until I don’t remember where I parked my car on Saturday mornings.
Q. What advice do you have for new bartenders?
A. Keep a good local crowd. Businesses run on locals. Let frustrations out in the beer cooler, not in front of guests.
Q. What do you want the public to know?
A. Don’t ask for a long pour. Don’t tell me to make a strong one. A shot is a shot wherever you go.
Q. Any closing comments?
A. Advice for men: Any phone call after midnight is a booty call. Cheers!
By Ashley McKinnon, For The Surge
SIGNATURE DRINK
▪ Tennessee Honey Suckle
Jack Daniel’s Tennessee Honey, muddled fresh berries, simple syrup, sweet and sour and a splash of soda
If you eat
What | 710 Bowling
Where | 1105 U.S. 17 S., North Myrtle Beach, SC 29582
Info | 843-663-2695
This story was originally published September 8, 2015 at 6:53 AM with the headline "Hot Pour | Connecticut transplant loves the money, not the long pour."