Relative Dover newcomer Cathleen M. Borruto has been holding court behind the bar at McGlynns Pub & Restaurant since October 2008, and has let us in on what she's noticed since moving here.


Cathleen M. Borruto, bartender
McGlynns Pub & Restaurant
800 N. State St., Dover • 674-0144
11:30 a.m. to 1 a.m. everyday

Although Cathleen M. Borruto is new to the area since McGlynns Pub & Restaurant opened a Dover location in October 2008, she’s enjoying the atmosphere of the restaurant and bar while meeting new people, making friends and learning new things. The seven-year employee with McGlynns, which has four restaurants, took some time to compare and contrast the Dover location with others she’s worked.

Q What’s your work experience?
A I’ve been here in Dover since we opened and worked in the Glasgow location in People’s Plaza prior to that. I’ve been with the company for seven years. When you open a new restaurant you want to put old people in who can train the new employees right. I started up the bar and then the owner, Bob Ashby, asked me to stay.

Q What’s the biggest difference working here in Dover?
A It’s actually really fun to work here. The biggest difference is the atmosphere, we’re sitting on the lake and we have windows so it’s a little brighter. In Glasgow that wasn’t the case.
We also have all the government buildings here so we get a lot of lawyers, judges, accountants, government workers plus a lot of teachers. That’s the case wherever you go — bars are a melting pot. However, here during happy hour, you’ll have 21-year-olds from Wesley College over here, a retired judge and all his buddies over there and then teachers and 30-year-olds, too.

Q What’s your favorite part of being a bartender?
A My favorite part is the people. If we don’t have customers, we don’t have jobs. You get to meet people, learn different things. I’ve made a lot of friends from working in this business.

Q How does the crowd change at McGlynns throughout the day?
A The older people do dwindle out at maybe 6 or 6:30 p.m., so there’s a younger crowd at night. There’s a DJ late at night, which draws college kids.

Q How does the restaurant and bar affect each other? Do the family dining and nearby bar create a challenge?
A Some people do request the quieter dining side or hold business meetings over there, but overall we don’t have a big divide. The regulars who come in once or twice a week will bring their kids in.
The bar doesn’t get rowdy, rowdy. It’s not that kind of place. It’s more of a bar restaurant.

Q What are some of the most popular drinks here?
A We sell a lot of wine and martinis here. I’ve never sold as much wine as I do here. It’s to the point that the owner redid the wine list to include more variety