On March 17, St. Patrick’s Day celebrations in NYC will draw around 2 million spectators and 150,000 marchers, along with a plethora of bagpipes. For bartenders like Sean Reilly, owner of Sean’s Bar and Kitchen near Times Square, the day is akin to the Super Bowl, with bars filling up by 8 a.m. and two distinct waves of activity before and after the parade down Fifth Avenue.
At Paddy Reilly’s Music Bar, Katie Reilly anticipates another marathon shift, having worked for 16 hours straight last year. To cope with the demand, bartenders pre-pour enough pints of Guinness to keep up with the rush.
John McCorry from Tailor Public House expects to pour up to 200 pints before noon, emphasizing the continuous flow of Guinness throughout the day. Bernie Reilly, owner of multiple NYC bars including Connolly’s, stocks up with 2,000 kegs for the occasion, 20 times the normal weekly amount, with 7,000 kegs sold annually, and 2,000 on St. Patrick’s Day alone.
Proper staffing is crucial, with Connolly’s increasing bartenders from six to 24 and tightening security measures. Despite past debauchery, Bernie Reilly emphasizes the importance of maintaining a professional environment.
For Katie Reilly, the chaos of St. Patrick’s Day is embraced as a day of fun and camaraderie, providing a unique opportunity to meet people from around the globe. However, Bernie Reilly warns his staff not to get too carried away, as taking the day off would mean taking the rest of the year off as well.
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