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On March 17, St. Patrick’s Day, people from across the globe flock to New York for the largest and oldest parade of its kind, attracting around 150,000 marchers and nearly 2 million spectators—along with an abundance of bagpipe music.

For the dedicated bartenders braving the chaos, the day is a true test of endurance—imagine a blend of *Braveheart* and *Cocktail*.

“St. Pat’s feels like our Super Bowl,” chuckled Sean Riley, who runs Sean’s Bar & Kitchen near Times Square. “By 8 a.m., the place is packed. You really have to withstand the heat.”

A local official shared that the attendees typically split into two groups: one coming in the morning before the start of the 265th annual procession on Fifth Avenue, and the other arriving after the parade, which winds down around 4:30 p.m.

The event stretches from morning to night, and it’s said that enough Guinness is consumed to equal the population of the city’s five boroughs. “You need the most comfortable shoes you can find,” Riley noted.

“Once the parade wraps up, everyone needs a place to go,” said Riley, who has been part of the family bar since she was just 11, initially picking up empty glasses and hauling ice buckets.

For some festive attendees, that place often becomes a midtown bar like Sean’s on West 48th Street, conveniently located near the parade route.

Across town at Paddy Riley’s Music Bar, Katie Riley (not related to Sean) braced for the influx. The Dublin native reminisced about a previous year, recalling how she ran the taps for a marathon-like 16 hours. She’s gearing up for another intense experience, marking her fourth St. Patrick’s Day at the bar.

“I think we started at 9 a.m. and it felt like it was 1 or 2 a.m. by the time we were done.” She sighed, “It’s a long day.”

To succeed, she suggested avoiding “disaster” by keeping the Guinness flowing and assigning one bartender to make sure the bar looks like a beer pong table.

Meanwhile, John McCauley, owner of the Taylor Public House on Eighth Avenue, mentioned that his staff poured around 200 pints of dark brew by noon last year, and he anticipated a similar day ahead.

“Guinness doesn’t stop. It just keeps coming all weekend,” McCauley remarked.

Pubs are stocking up substantially, almost as if preparing for some sort of Prohibition revival.

Barney Riley, who owns nine bars, including Connolly’s in Times Square, revealed he has 2,000 barrels on hand for the occasion—20 times the usual supply.

In fact, nearly a third of the annual Guinness shipment is consumed in March, largely on St. Patrick’s Day itself.

“We sell 7,000 kegs annually, and on St. Pat’s alone, we move 2,000 kegs,” shared Bernie, Sean’s father. At Connolly’s, the party goes nearly 24 hours, starting at 6 a.m. and ending at 4 a.m. the next day.

To handle the huge crowd, staffing needs ramp up significantly. At Connolly’s, they’ll increase the number of bartenders from six to 24 and enhance security to manage the boisterous atmosphere effectively.

Past celebrations have led to wild escapades, from raucous bathroom encounters to mischievous thieves dressed as cheeky leprechauns, as noted by Bernie. “We run a tight ship here,” he asserted, maintaining that there have been no serious problems to date.

Despite the chaos, Katie Riley is embracing the festive spirit. “This is the day of the year. Let’s enjoy ourselves a little,” she smiled, using a bit of Irish flair for “good fun.”

“You really get to meet so many people from around the globe,” she added.

However, Bernie advises his staff not to get too caught up in the celebration. “Take your vacation during this time, and you’ll be stuck here for the rest of the year,” he cautioned.