Bartender in Woodstock “could write a book”
Bartender at Country Bill’s Restaurant and Lounge in Woodstock, Delores Norris, better known as “Dee”, has served a lot Manhattans over the years – and has seen a lot of heartache and celebration.
Merry MacKinnon / THE BEE
When she heard President Franklin D. Roosevelt on the radio, mobilizing the American people after the attack on Pearl Harbor, Delores Norris was 10 years old.
In those days, a fair number of Americans, after listening to Roosevelt’s “Fireside Chat” and contemplating the country’s entry into World War II, might have left their easy chairs and headed to the nearest bar for a stiff drink.
Now 76 years old, Norris herself has served many stiff drinks. For 31 years she’s been a bartender at Country Bill’s Restaurant and Lounge in Woodstock.
“I could write a book!” says Norris, whom most know as Dee — about her decades serving drinks at the popular Woodstock institution.
Over her years behind the bar, Norris has seen a lot of broken hearts, crises, and celebrations, but she mostly stuck to the task at hand — to make the best Manhattans, whiskey sours, and White Russians she could.
“Making drinks is just like cooking — a little of this, a little of that,” she says.
A Manhattan with sweet vermouth is one favorite drink of the 50-, 60-, 70- and 80-year-olds who frequent Country Bill’s cocktail lounge — in some cases, even regularly driving from southern Washington to get there.
“They come here for a drink, and they like the atmosphere, the red seats and booths,” she explains. “It reminds them of the ’60s.”
Norris calls herself an “old-fashioned bartender from the old school”, which is why she grimaces when describing some of the three- to four-liquor combination drinks the 20-something “college crowd” sometimes orders at Country Bill's.
“They’re nice young people — but a Long Island Iced Tea? I couldn't drink it,” she admits, referring to a highball containing vodka, gin, tequila, and rum. “I say, ‘I hope you kids got strong stomachs’.”
They may prefer stronger drinks, but those younger customers also tend to talk less about their personal problems than the older generation did, which, Norris says, has made bartending less stressful for her in recent years.
“The younger ones don’t get into it like people used to,” she notes, recalling earlier days when she’s seen emotions erupt and tears flow. “Sometimes, when people drink they get a little nutty. You have to be careful.”
For the most part, she adds, customers come in, have a drink or two, and share a little pleasant camaraderie.
Coming from a family of hard workers, Norris, who has lived in Oregon most of her life, has no plans to retire: “I really like this work. I want to do it as long as I’m able-bodied.”