00:00There's more to working behind a bar than just serving drinks, it's about being part
00:07of the atmosphere, reading the room and making sure everyone has a good time.
00:12A place like Norton's has it's own rhythm, steady at first, then bursting into life when
00:16the music starts.
00:18That's when the job really comes into it's own, it's fast paced, unpredictable and notary
00:23nights are ever the same.
00:25There's a skill to it, from knowing your regulars, to handling a packed house.
00:29And then there's the pint itself, because in an Irish bar, getting the Guinness right
00:33isn't just a detail, it's a matter of pride, it's about the pour, the settle and the perfect
00:39creamy top.
00:40So what actually makes a properly poured pint stand out from the rest?
00:46So you've got to have clean glasses, if your glasses aren't clean you're already off to
00:49a bad start and then they can be over cleaned so then you have to renovate them if you've
00:53got glass washer, detergent build up on the inside of them then that can ruin your pint
00:58And then it's the two part pour, it's holding it at 45 degrees, flip the tap, let it fill
01:04up to the harp and then cut it off, let it settle, patience, calm, leave it in front
01:11of the customer, the customer knows it's coming and then come back to it two minutes later
01:15it settles, you push the tap back, you've got more gas in your liquid and that fills
01:21it up from when you're pouring it back here, 90 degrees and you get that fuller head on
01:27it and that's sort of how you do a gorgeous creamy pint.
01:33But working in a place like this isn't just about the practical side, it's about experience.
01:38A good shift isn't just one where everything runs smoothly, it's one where you feel part
01:43of something bigger.
01:44Whether it's the friendships between staff or the connection with regulars, it's more
01:49than just a job and it's not just about the drinks.
01:52Food plays a big part too, a proper Irish fry up like this one is a staple here, bringing
01:57people together over a meal.
01:59It's the kind of food that feels familiar, comforting and packed with tradition.
02:03Pair it with a Guinness, decorative in this case, and you've got a real taste of home.
02:08But beyond the food and the drink, it's the people who make this place what it is.
02:13So what is it about working at Norton's that makes it special?
02:17So if our staff can't afford to drink pints in our pub, we're doing something wrong.
02:21So first off, we pay the staff really well.
02:23So we've got staff that are keen, they want to see their business do well, they're coming
02:27up with ideas and their ideas are heard.
02:29And that's, from a staff point of view, I think they all really love working here because
02:33of that.
02:34And then the customers see it because, I mean they don't see it on a Saturday because they're
02:37absolutely heaving, but when you've got your staff leaning on the bar, having a chat with
02:41your customers, we're not going to come in and tell anyone off for having a chat across
02:46the bar, that's what makes a pub.
02:48And that spreads from staff to customer.
02:51Everyone gets it, the customers get it, the staff get it.
02:54And it's just been a part of that, seeing it going on around you, I think is really
02:58important.
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