Having worked here as a staff writer at The Evening Sun for three years now, it’s hard to believe some of the other positions I’ve held over the years, from my time with dad kicking carpet as an employee of Simplicity Carpet to my first job at the Norwich Burger King (almost 20 years ago now), making pizzas (and subs ... and calzones) while living in Vermont, and even the occasional stint as a full-time musician (a nearly impossible task in this area). Yet of all the jobs I’ve held, my favorites would have to be the years I spent bartending at the one-time Music Shop Pub (now the Blarney Stone Pub, of course) and the Owego Jailhouse (where I also learned my way around a restaurant kitchen).

Which is why, for this installment of Punching the Clock, I decided to make my way across Lackawanna Avenue to the Park Place Lounge and Restaurant.

Now, before I go any further, my original intent was to wait a few tables over the course of an afternoon, something I’ve – surprisingly – never done before, or maybe even spend some time in the kitchen (cooking is a favorite pastime of mine). Unfortunately for me, the timing didn’t work out (mid-afternoon was a bit slow), yet it was great to get behind the bar again, particularly with some of the changes that have taken place thanks to the digital age.

I arrived at Park Place (luckily for me) just as self-proclaimed Park Place Princess Missy Bresee was wrapping up a fairly busy run on the bar, just in time to learn (or re-learn, I suppose) the art of “cleaning up,” which means washing down the bar and several tables; running dirty dishes to the kitchen for washing; and generally preparing for the next wave of patrons. I had forgotten how much more there is to a bartender’s job than simply pouring drinks and making conversation – although both are extremely important, for obvious reasons – yet found myself gaining confidence as a handful of customers made their way through the door.

By 3:15 p.m., the crowd had picked up, if not significantly ... well, enough so that it made learning the cash register (all touch screen in this day and age, of course) a little tricky. Not to mention learning where everything is kept, from ketchup bottles to coasters, napkins, domestic versus imported beers and clean pint glasses. Everything is well organized at Park Place, no doubt about it, but for one new to the bar, it was a bit overwhelming, particularly when you’ve got thirsty customers waiting.