Trinity Morris has been working in the food and beverage industry since age 14, when she started out as a hostess. Then two years ago at Locals, where Morris had been part of the team for four years, she began training to become a bartender. This line of work was always meant to be, Morris said, because her father and grandfather also worked in the industry and passed along their passion for the bar scene to her.
What Morris loves most about working at Locals is the friendly environment of regulars who have watched her grow up and have become a group of friends as close as a tight-knit family. “Personally, it’s hard for me to have a bad day. It’s easy to put a smile on my face since I get to see my best friends and family every day. The regulars are my support system too, they know things about me that I haven’t even told some of my closest friends,” Morris said.
She added that she looks forward to welcoming patrons with bad dad jokes to make them laugh, or with a supportive shoulder to lean on if they’re struggling with an issue. That’s because as Morris said, “Locals isn’t called Locals for no reason: our regulars are the proof behind our success.” Clearly, Morris’ customers feel a mutual admiration for her too, as the biggest tip she’s ever received was $1,000.
Morris said this time of year she loves slinging drinks behind the bar every Sunday at Locals, where a huge football contingent huddles together on the patio watching and cheering on their favorite sports teams to victory while the beer flows freely. Further fan selections from the menu include nachos, pretzels and artfully-made burgers consisting of two patties, cheese, pickles and hot sauce. “It’s the perfect burger,” Morris said, “because it’s not trying too hard. It’s really all you need.”
Morris added that the menu hasn’t changed much in the six years she’s been at Locals because “it’s not meant to be just sushi or just sports bar food. Everyone loves sushi, and then the bar menu also offers something for anyone in the family.” Morris further shared that her handmade craft cocktail go-to is the Locals Old Fashioned, and she was kind enough to share her recipe:
The Locals Old Fashion
- 2 oz of preferred Bourbon (Morris’ favorite is Buffalo Trace)
- .5 oz of simple syrup
- Few dashes of Angostura bitters
- Add one big ice cube
- Stir with love.
- Peel an orange, squeeze the oils in, add a bourbon-soaked cherry and bottoms up!
“Every day something new happens,” Morris concluded. “I get to meet new people and see my regulars. I just love the interaction.” She added, “This is the only job I’ve ever had, and watch out because I’m not going anywhere.”
By Sarah Rose
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