ESTATE

The barflies at Mariano’s typically aren’t boozers or lonely, lazy Normfrom-“Cheers” types. Customers at the colorful cantina famous for its frozen margaritas are more often empty nesters out for a bite and a drink, or busy families picking up a takeout order. And on any given night, the bar — a straw-roofed, magenta and turquoise island in the middle of a sprawling dining area appointed with (year round) holiday lights, saddle seats, mounted deer and bull busts, and robust canvases depicting Mexican Revolutionaries and mariachis — is bustling.

A steady stream of drink and bar food orders plus to-go calls and pickups keep the bartending team of Jessica Pearce and Richard Medina hopping. If you ever stop to appreciate it, what they do requires unique skill, says regular customer Bryan Mullican. Not only are they engaging, but also they keep things moving and flowing, even when they should be overwhelmed.

“My wife Judy and I eat dinner at the bar about once a week and Richard and Jessica have become like our adopted children. We just love them,” Mullican says. “Richard has Judy try out the new margaritas and even when the place is packed, they handle everything and never stop having a good time.”

Mariano’s has been in this community for almost 40 years. It’s the kind of place where people feel they are at a good friend’s home for dinner, so it’s fitting that some of the first faces you see belong to these two, manager Justin Hill says. “Strong, enthusiastic, friendly, caring, loyal and dependable” is how he describes the drink-slinging duo.

“They both go above and beyond.”

What makes them so good? For one, says Pearce (also a part-time student who tutors special needs children), they really love the job and the customers.

“You know, we don’t have alcoholics hanging at the bar, but really nice people who I’ve become friends with. Not like I see them outside of here or anything, but when they come in, I am genuinely happy to see them and talk to them. I even had a regular who is an interior designer help me find a rug — that sort of thing.”

Another job requirement, adds Medina, tongue-in-cheek: “You have to be a little crazy.”

“Sometimes we get hit hard, but Jessica and I are a good team,” he says. “We don’t get stressed; it has become like clockwork.”

Medina, a full-time father to a 13-year old and a 1-year-old, works 40-48 hours a week, sometimes as a manager. While Pearce says she doesn’t like leaving the “little hamster tank” that is her bar, Medina likes walking the dining room during management shifts and meeting guests.

“I like meeting people all over the restaurant,” he says. “The bar is more personal. Sometimes you have people in alone and they might just need someone to listen, and Jessica and I get that. We are here to hear and take care of them.”