Editor's Note: Kicks presents 20Q, a feature that introduces readers to people involved in the area's arts and entertainment community. Compiled by kicks Editor Greg Little, each piece will include a short bio, photo and answers to questions that provide insight into not only that person's artistic interests but also his or her unique personality.
Fuelleman-Goth is the bar manager at O'Riley & Conway's Irish Pub, 214 W. Milwaukee St., Janesville, where she has worked since its doors opened in 2010.
A Janesville native and Craig High School graduate, she majored in hotel, restaurant and tourism management at UW-Stout in Menomonie. During her time at Stout, she studied abroad at the University of Balearic Islands in Palma, Mallorca, Spain, where she learned about wine and food pairings.
After graduation, Fuelleman-Goth moved back to Janesville, where she met her husband, Tony.
1. What is the best tip you've ever received? Some of the great tips I've received that have been monetary gifts were Packers tickets and an iPod. I get bigger tips than usual around the holidays, but in all honesty, the best tip/gift I have received from patrons at O'Riley's is the long-lasting friendships I've developed with them.
2. Being a bartender, do people ask you for advice? Most of the advice I tend to be asked for involves my knowledge on wines, beer and liquors. I get things like, “What drink should I order if I like fruity drinks?” or “Which wine should I order if I like a drier red wine?” I also get asked for advice on our food menu (of course I advise trying the Reuben first). The other advice I've been asked to hand out is probably not Gazette-appropriate to share.
3. I'm only allowed out one night a week. Which night is the best to be at O'Riley & Conway's? I personally would pick Wednesdays. For one, I'M working, and so are a couple of our other very talented staff members. We also have fantastic live music by the Dave Potter Trio, which plays blues and jazz. You also might be lucky enough to catch one of the owners, Joe, down enjoying the music with us. Really though, there isn't a bad night to stop down. There's usually always live music, and if there's not music, we have a great staff to entertain you.
4. What drink to you prefer to make/drink? To make, I would say our famous, hand-muddled Old Fashioned. Not that I really enjoy muddling 100 of them on a busy night, let's be honest, but because I really love to see how excited people get that we make them from scratch and how much they enjoy that first sip. As for what I like to drink: wine, wine, wine, wine and wine. After a really rough day, sometimes I'll have a Maker's Mark Manhattan ... or two.
5. Ever been asked to make a drink that you've never heard of? What did you do? What do you mean? I've heard of all them, or at least Google has.
6. If you won the lottery, what is the first thing you would do? I'm a simple girl. Give me a cabin in the north woods and then pay off a student loan or two.
7. You work in an Irish pub? Are you Irish? It wasn't a requirement to get hired, but I just so happen to be Irish. I'm 50-percent Irish, and I'm also Norwegian and German.
8. Do you have previous experience working at other bars, or is O'Riley & Conway's your first bar gig? I do have a lot of experience working in other bars and restaurants. My degree is in hospitality and tourism. I've worked at the Grand Geneva Resort (in Lake Geneva) as a bartender; The Abbey (in Fontana) as a restaurant manager; Yellowstone National Park as a food and beverage manager, and I served in a fantastic restaurant called Zanzibar in Menomonie while attending college.
9. What is the strangest thing you have ever seen happen at O'Riley & Conway's? What happens at O'Riley's stays at O'Riley's.
10. How many different beers does O&R offer, and how many have you tried? On tap, we have 54, constantly rotating, so there's always something new. I would say over my seven years at O'Riley's I have tried more than I would like to admit. Some of my personal favorites are porters, scotch ales, Smithwick's and Kentucky Bourbon Barrel Ale. Most of our beers are microbrews, but for those who don't care for those, don't worry—we do carry plenty of bottled domestics.
11. What is your philosophy on bartending? I just try to create an experience I would like to have if I were on the other side of the bar. Make sure the customers feel welcome, have a little fun and help them along the way to make the best food and beverage choices.
12. Share something people would be surprised to find out about you: I love to fish. I love to be up north in the Boulder Junction/Manitowish Waters area. I grew up going there camping as a little girl with my family, and that area is by far my favorite place to go on vacation. There's no place more relaxing to me.
13. Is there a particular drink that is popular, but you can't understand why? Moscow Mules. Let's be honest, people just like them because they're served in copper mugs.
14. Is there a particular song on the jukebox that you could go the rest of your life without ever hearing again? “Tiny Dancer.” Do I need to elaborate?
15. Most people go to the bar to relax, but you go there to work. What do you do to relax? I really enjoy being outside: hiking, biking, fishing, taking the dog for a walk … pretty much anything you can do outside—including having a glass of wine.
16. Social media. A good thing or bad thing? I believe it's a little bit of both. It's positive in terms of advertising for businesses, and it's great for keeping up with friends and family. It's negative when it's used to spread hate and bullying.
17. What is the best/worst thing about being a bartender? The best part of being a bartender is the friends and connections I've made over the years. I've said it many times, but it's so true. I've met so many people that have influenced my life. For example, I developed a close friendship with a regular and he ended up marrying my husband and I this last August.
18. At the grocery store, what item always goes in your cart whether you need it or not? Ingredients to make tacos. Oh, and coffee.
19. For me, being behind the bar is: An opportunity to meet new friends and network. There's certainly never a dull moment, and there's always a new challenge or experience on every shift.
20. Is your glass half full or half empty? Half empty. Give me another!
Know someone involved in the local arts/entertainment community you think would be a great subject for 20Q? Email kicks Editor Greg Little at email@example.com.