Don't let the scowl fool you. First of all, it's not a scowl. Second, Marty Jackson is a pretty nice guy once you get to know him.
And many of us in Milwaukee have. Jackson has spent the last 32 years (his anniversary was late last week) behind a bar, first at the famed Avalanche and later at O'Donoghue's on the Marquette campus.
The last 14 years, Jackson has been running the show at Flannery's, 425 E. Wells St., where he's happy to serve up a drink and kick your butt in a game of bar dice.
Jackson took a few minutes to talk to OnMilwaukee.com about his career, bartending in general ... and his complete dominance when rolling dice.
OnMilwaukee.com: Not to insinuate that you're "old," but you've been behind the bar a long time. Where did you get started?
Marty Jackson: I was over by Marquette first. Started at the Avalanche. Moved on to O'Donoghue's for a lot of the '80s. Then, came here when this place opened.
OMC: Are you a native Milwaukeean?
MJ: Nope. Actually, I was born in the Twin Cities. Spent six years in Upstate New York before I came here. I like Milwaukee. It's a good bar town. There are so many different places to go. There is something for everybody.
OMC: Fourteen years is a long time for any job. What keeps you coming back?
MJ: It's a good company to work for and we have a great crowd. I've been lucky enough to have a great bar staff the entire time. There's not a lot of turnover. I haven't worked in a lot of bars. You know, 32 years ... I know a lot of guys who've worked in 32 bars during that time. But we've always had a good crowd, we don't have a lot of problems. I get to make my own schedule.
OMC: You do draw a unique crowd here. It's not really the Water Street or Third Street crowd, it's a little more laid back than the Milwaukee Street or Cathedral Square crowd. It's a good mix.
MJ: We have bartenders from all over and from different age groups. I think that helps. I've been Downtown for a long time. I'm lucky to know a lot of people from all over the place, from all different backgrounds.
OMC: Is it still fun for you?
MJ: Yeah. I wake up every day and still enjoy going to work. I have weekends off so I look forward to Mondays.
OMC: Why do you enjoy Mondays so much? For most people, that's a dreaded day.
MJ: Mondays are my only solo night – which also is my most lucrative night – it's not crazy, but it's good. I think in 14 years, I've only taken one or two of them off. It's a lot of service industry people. It's a little tougher now because I open on Tuesdays. I get out of here and to bed around 4:30 in the morning and get up at 9:30, come back and do it all over.
OMC: What keeps you behind the bar?
MJ: Every day's different. I could never imagine myself in an office. I get to make my own schedule. I like working nights. If I wasn't working nights, I'd probably be out, spending my own money.
OMC: When you're not working, where do you like to go?
MJ: I like to go see bartenders who come to see me. That's our bread and butter in the service industry. It's a no-brainer. They're low maintenance. Usually when they come see me at night, they're getting off of work, they have a pocket full of tips and they just want to unwind. They just want to chill. They're not real demanding or asking me to bust out a blender (which we don't have, by the way). It depends on my mood, really. I know a few people on Water Street. I like Ten Bells and Sabbatic. I actually just started hanging out in Walker's Point so I go there a lot, Steny's and The Bottle, too. I like Buckley's a lot. Great family. Comfortable. Good food. Like I said, I like to go see people who come see me. "Sunday Funday," usually, it's The Harp and one of the kids from The Harp just opened up the old Riptide so that's got a lot of potential for the summer.
OMC: What's your drink of choice?
MJ: I usually start with beer. I really like Coors original, the Banquet Beer. Molson Canadian, too. I like Finlandia Grapefruit and Tonic. If I'm out to a nice dinner, I'll go with a Maker's Manhattan with blue cheese olives.
MJ: Yup. The drink I'm most known for is the "Purple Pony Ride." That's been fun. Most people just call it "the Purple Drink," because it's a mouthful. I think I came up with it 15 or 16 years ago. It's got some staying power. Almost every house party I go to, people are serving it. My relatives' parties, boat parties, pool parties ... It's getting around.
OMC: So, is the recipe a secret?
MJ: I think people, most people, know what's in it by now. But if they still don't know, they have to come in and find out for themselves.
OMC: How do you tell someone who's had too much that they've had enough?
MJ: I just try to be as friendly as possible. I really don't get that problem too much. We have a really chill crowd here that's a little more mature. It does happen from time to time, though. If they're with somebody else it's a little easier because they can usually tell, too. But when it happens, I tell people I'll get them some water or a Coke but I can't serve them another drink because I just wouldn't feel comfortable. I've never really had anybody blow up on me. Probably helps that I'm a good-sized guy and that I look pretty mean from what I'm told.
OMC: You don't get too many scuffles in here. Have you found yourself in the middle of a fight?
MJ: Over the last 14 years, I think there have been about three donnybrooks. Punches thrown? Three, maybe four. There have probably been some more on Saturdays when I'm not working but it's always been, for the most part, pretty good here. We have a good door staff. We know the crowd. They're familiar. Plus, we get the out of town crowd from the hotels around here and they're just out to relax and have a good time. I think that's one of the main reasons I'm still here and still doing this.
OMC: What's a little-known fact about Milwaukee's bar scene?
MJ: Hmm. A little-known fact. You know, I think I'd have to say that there are still a lot of really good, experienced, professional bartenders in town. It's not a glamorous field or career – I treat it like that because it's been very good to me – but I wish there were more. There are a lot of kids doing it, looking for a quick way to make a buck and meet people, which is OK. But it would be nice to see more people take it a little more seriously and make a career out of it.
OMC: What's a fair tip?
MJ: I can tell you one thing, I've never been over-tipped! That'll never happen. If it did, I could probably retire earlier. I think 15 percent is fair but even most restaurants are going about 18 percent now. But it's up to the customer, you know? If you're getting good service, having a good time and the bartender is entertaining ... 20 percent is good.
OMC: In all the times I've come in here, I've never been able to beat you at bar dice. Never once. Ever. How do you do it? What's your secret?
MJ: There's no secret, really. A lot of people who come in here that know people who've played against me have been warned. Maybe they get it in their head. I don't know.
OMC: So it's like a mind game.
MJ: Maybe. But you know, it's nothing but a luck game. There's a little bit of strategy but ultimately, it's all about luck. I mean, I have a little bit of an advantage because I'm not playing with my money. I'm playing with house money.
OMC: Is it part of good business?
MJ: A little. But you know, if someone comes in and I want to buy them a drink, I'm going to buy them a drink. If they want to beat me at dice though, they're going to have to earn it. I'm not going to farm twos; I'm going to keep three sixes and one. I see a lot of younger kids do that and it's like, 'why are you playing?'
OMC: You're good. Too good.
MJ: I've been lucky. Somebody for Christmas a few years ago got me a dice cup that says "Dice God" on it. My first business cards here said "Marty Jackson, Dice God." Not "manager" or anything like that. "Dice God." It's like painting a target on my forehead.
OMC: It's fitting, I suppose. How long do you want to keep doing this?
MJ: Until I don't enjoy it anymore. I really like it here. I like the slow nights, sure, but I really enjoy the high-energy nights. We have such a good crowd. Our music is fun. This place keeps me young. I hope I can keep doing it until I can afford to retire. Knock on wood, my knees and back have held up. I've been lucky. I take pretty good care of myself for bartending 32 years. I pick my spots for drinking. Maybe down the road, I'll partner with somebody, cut down and maybe split hours with somebody. I'd probably get bored, though. Right now, I'm still enjoying it. So long as people keep throwing money at me, I'll keep doing it.
