Both Kevin and Charlie are 27, hail from Downingtown and graduated from the old Downingtown High School. They may have taken slightly different paths after that, but both found themselves tending bar in their hometown. Lucky for us!
Here’s more about two of Downingtown’s finest:
So tell us about you.
Kevin: I really like to hang out and have a good time: golf, concerts (like Phish), eat and drink beer. I did some time at Drexel University ….
Charlie: I’m a bit of a gym rat: I like working out. In the winter, I go snowboarding. In the summer I like to hit Sea Isle. I have a degree in communications and geographic information systems from West Chester University, but after working two jobs to make that happen, I’m really happy here.
How long have you been bartending? At Victory?
Kevin: Three years. Before that I was at Smokey Joe’s in University City.
Charlie: Five years. Had a couple of bartending jobs before coming here.
What’s the best part of working at Victory?
Kevin: Really cool people to work with, and great customers. I enjoy drinking beer, so it fits. It’s also great we close at midnight.
Charlie: It’s a great local crowd, a lot of regulars you know on a personal level. I think I know about half of Chester County on a first-name basis. I’ve also made great friends in the restaurant industry.
It’s always a busy at the bar: how do you stay calm and customer-focused?
Kevin: We all have our own spots behind the bar; we keep to our areas and take care of the people who are pretty much in front of us. Also, our customers are pretty mindful of how busy it is. They understand.
Charlie: It’s a mindset; you get in a flow where you’re solely centered on others. There’s a lot of quiet communication between us behind the bar, checking who is taking care of whom, what needs to be done. You keep smiling.
Best/worst tip you ever got?
Kevin: Best tip was from a Penn student who was a regular at Smokey Joe’s, and didn’t mind spending his family’s money – he always gave a 100 percent tip. During Senior Week, on his last day in, he had a giant tab, and not only gave the usual 100 percent, but also handed a $100 bill to each one of us. Epic. Worst: When customers write “cash” on a credit card tab and leave nothing, or just write “zero.”
Charlie: Best: Last bar I worked at one party ran up a $300 tab and left $180. Worst: I served a customer eight beers the other night, and he left nothing. I don’t get that.
How would you describe the Victory crowd?
Kevin: Really local, and a real mix. There’s 20-somethings right up to senior citizens. It’s a lot different than any other place I’ve worked; there’s a real personal connection.
Charlie: Our customers really love the product, and it shows. It’s great seeing people our age, families and seniors all in one place.
What’s your favorite menu item?
Kevin: The Hand Tossed Pretzel, with one of our nice, German-style beers. I snack on that a lot.
Charlie: The Jerk Grinder, one of our signature items that’s been on the menu pretty much since the start. Our food is bar food with extra flare.
What’s your favorite growler filler?
Both: Hop Wallop
Besides Victory beer, what do you like to drink?
Kevin: Jameson, Knob Creek, Crown Royal. All brown whiskey.
Charlie: Single malt scotches, but I’m a pretty picky scotch guy. Second to that is vodka.
Besides what you’ve already told us, on your day off, you …
Kevin: I like to chill, watch some SportsCenter. I also like to go out and get a good meal. It’s nice to be waited on for a change.
Charlie: I agree about going out to dinner. I also love watching football on Sundays, and hanging out with other local bartender and waiter friends.
