To say that Bubba’s Sulky Lounge is an establishment in Portland, Maine, doesn’t come near capturing how essential this bar is to the neighborhood. Town’s go-to vacation spot for ingesting and dancing, the bar has hosted numerous birthdays, after-wedding events and teams of associates inside its partitions since its 1961 opening within the Parkside neighborhood.
The unique Bubba’s was extra of a restaurant than a dance membership or bar, and was significantly recognized for the Bubba’s Particular, an Italian sandwich served on a big loaf of Italian bread. The constructing burned down within the late ’60s, however within the many years since, Bubba’s has slowly expanded its unique footprint, evolving from a smaller constructing into the multiroom bar that it’s as we speak, with a light-up ground and antiques that fill each nook and cranny, together with greater than 1,000 steel lunch packing containers that grasp from the ceiling.
If you step into Bubba’s on any given evening, dance music fills the house as locals and vacationers alike rub elbows. It’s right here on most nights that you just’ll discover Cece, 71, behind the bar. She has been a bartender at Bubba’s for 43 years, working because the supervisor for a lot of that point. Subsequent to her behind the stick is her sister, Karen, who one Christmas Eve was the primary particular person to maneuver Cece from the kitchen to the bar, the place she now resides a number of nights every week.
After greater than 4 many years, Cece has come to understand simply how far Bubba’s attain is. In truth, she’s been acknowledged in locations as far-off as Aruba and Jamaica. It’s this sense of neighborhood fostered by the bar that retains her excited to be working. That, and the music.
Cece Champagne
Hometown:
Portland, Maine
Present metropolis:
Portland, Maine
Years within the business:
43
Variety of bars labored at:
1
Drink served most frequently: “Something with vodka.”
Favourite drink: Sombrero (Allen’s Espresso Brandy and milk)
Favourite bars: VFW Halls and Eagles Put up
How did you discover your means behind the bar?
Bubba [the owner of the bar] was on the lookout for kitchen assist, so I began there. I had expertise within the kitchen from the sixth grade on, once I labored at a retailer throughout the road from my center college. I’d go there within the mornings and do meals prep and dough-frying, then go to high school. I made loads of meatballs.
It was Christmas Eve day and my sister, who was behind the bar, wanted somebody to assist her. She referred to as Bubba and he stated it was OK for me to get behind the bar. The shift began at 6 a.m., when the postal staff throughout the road completed their evening shift. We might get packed. My sister educated me; she continues to be working right here as we speak, however has been on-and-off at Bubba’s.
What’s your favourite factor concerning the job?
I just like the ambiance and I like the individuals. I just like the music, the cash is nice and the individuals are superior. The nights fly by actually rapidly for me. It is likely one of the nice jobs I’ve had in life, which is why I’m nonetheless right here. Even [when] I used to be working a second job, Bubba’s all the time got here first.
What qualities make a very good bartender?
Having the persona for it’s important. So is the present of gab. You should be a individuals particular person. You should be caring and passionate concerning the work. It’s actually the love of individuals.
What does a typical shift appear like?
My sister, who’s the assistant supervisor, will get in earlier than me. She cuts up all of the fruits, shares the entrance with beer and ice. She is going to give the opposite ladies working their banks for the evening that I’ve arrange. After I get in round 7:30 p.m., it’s beginning to choose up. I’ll bartend with my sister all evening. We normally get out round 1:45 a.m. and I’m going to mattress round 4 a.m.
What’s your favourite drink to make for company?
It was once a Lengthy Island Iced Tea; every little thing goes into that drink. I’ve gotten away from these and can solely make them when enterprise is slower. Round midnight we don’t do Lengthy Islands or pictures anymore. I determine individuals don’t have to be doing pictures at the moment of the evening. It isn’t all the time concerning the cash, however ensuring our company get house safely.
I created a drink referred to as “Fruits Across the World” and folks appear to love that one loads. It’s fruit vodkas, Sierra Mist, grenadine and pineapple. I’ll ask what their favourite fruit is and that’s the largest pour. It’s fairly fashionable.
How has bartending modified because you began?
It has modified fairly a bit in 43 years. The liquor legal guidelines have gotten stricter—it is advisable to watch out serving individuals. You roughly really feel like a babysitter at some factors. Again in my day, ladies used to stand up and dance in teams. Now women and men will stand up and dance on their very own; you by no means noticed that earlier than.
How lengthy do you propose to bartend for?
I might be performed anytime. Possibly once I’m 72 or 73. However I might change my thoughts, it might be subsequent week. I don’t have to work, however I get pleasure from it. It will get you out of the home, retains you in form, provides you one thing to do. If it wasn’t for the great individuals, I’d not be right here. The clientele may be very good. I get pleasure from getting into and seeing them and assembly new individuals. Folks are available in from across the nation and go to, then once they come again they keep in mind you.
