Ariel Heinspeter went to bartending school to study to become a bartender. When she graduated, she went right to Porky’s Last Stand, where she has been working at her dream job since August.
“I love my job. The atmosphere here is really nice. Lots of nice people and happy faces,” says Heinspeter. Every night is different, according to Heinzpeter. Tuesday night is karaoke night, Thursday, Friday and Saturday nights feature live entertainment and dancing, then there are ladies’ night, pool night, pizza parties, raffles and happy hours.
“We have a very good happy hour, for sure,” says Heinspeter. “There’s free food available, $1.50 drafts and you can stay and have a great time. On Sunday, happy hour is all day, and we open at 10 a.m. for breakfast,” she says.
“Yesterday, we had 103 reservations, just for the bar,” she says. That was karaoke night. “There wasn’t even room to dance,” says Heinspeter. “People just wiggled in their chairs.”
Heinspeter thinks that’s one reason Porky’s is so popular.
Of all the things Heinspeter likes about working at Porky’s, her favorite is making specialty drinks for her customers. “Ever since bartending school, one of my favorites to make is a Long Island Iced Tea, says Heinspeter. “I don’t even know why, exactly, except that it uses almost everything in the well.”
When Heinspeter was at bartending school, they would practice with empty bottles, so as not to waste the liquor. “Even on the last day,” she says. Heinspeter says bartending school was a great experience, and very worthwhile. “I graduated from high school, and just decided to do it,” says Heinspeter.
To make a Long Island Iced Tea, according to Heinspeter, use vodka, gin, white rum, triple sec and whiskey. Fill it up, with a splash of cola and lemon, and add ice. If you add Blue Caracao, it will be a pretty shade of blue.
“I’ve been told I make really good Manhattans,” says Heinspeter. “I put my own little something in them. I use a few drops of cherry Grenadine. And, I make them extra-cold.”
Heinspeter was worried about passing the exams at bartending school, where they were given a written test, and a speed test. Students had to make twelve drinks in five minutes. “It was just little ol’ me, and a bunch of grown adults,” says Heinspeter. “I was so nervous.”
Heinspeter says her sister, Andrea Heinspeter, took the class with her, which made things fun. Andrea works at Porky’s too. Sometimes, the two work as a team.
The restaurant and bar at Porky’s work together, too. The menu is the same, and you can order from the bar.
“Come in, and get to know us,” says Heinspeter. “Before you know it, you’ll be family.”