EXCLUSIVEThey're glamourised in Hollywood films and beloved around the world - but with high running costs and Gen Z staff who 'can't communicate' with punters, are traditional Irish pubs in crisis?

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They're an institution beloved around the world and are the setting for onscreen conflicts and even love stories - but in real life, the Irish pub is in crisis.

Publicans from rural parts of the Emerald Isle are complaining of staffing problems, customers drinking less and a generational divide impacting their businesses - as their profits plummet.

It comes as a survey has revealed more than a quarter of rural boozers in Ireland are staffed by as few as two people.

Now landlords are speaking out about the reality of Irish pubs - and it's a far cry from the version idealised in Hollywood films and copied in tourist resorts around the globe.

On the big and small screen, boozers in Ireland have been the glamorous female stars fall head over heels for loveable rogues.

Hollywood actresses including Hilary Swank, Lindsay Lohan and Amy Adams have played headstrong women who succumb to the Irish charm in the nation's idyllic pubs, often surrounded by joyful live music and revellers. 

But as the real life institutions languish, the reality couldn't be further from the romanticised settings portrayed onscreen.

Speaking to FEMAIL, pub landlords have complained of staff shortages, issues with Gen Z staff members and a change in the drinking culture.

Publicans such as Niall O Mahony, who owns O' Mahony's Bar, in Newcestown, Bandon Co.Cork, have opened up about Ireland's rural pubs staffing crisis

Rural Irish pubs are often romanticised onscreen and can be the settings for love stories to blossom. Pictured: Lindsay Lohan and Ed Speelers in Irish Wish

Olivia Roche, who owns The Classroom Bar in Lismore, Waterford, revealed it's hard to find and keep staff because of the 'seasonality of the sector'.

She explained: 'We have about seven staff, three full time and four part time. In the summer months we take on some extra casual staff but that's mainly for big events.'

'We have found that bars can be a last resort for seeking out employment now because of the long and late hours, as the busy times are crammed into two or three days, therefore it's hard to staff because it really is only the unsociable hours for part timers.

'It can be difficult to keep interest for part timers because again the seasonality of the sector, we have very few hours to offer during the quiet months but extra staff are much needed then in the busy summer season.'

Olivia said the new generation are looking for more of a 'work life balance', saying the culture of staffing has changed. 

She explained: 'As publicans, we have found that we have to accept that the culture of staffing in this industry has shifted to short term, temporary basis, which can be difficult for training and building relationships with customers.

Hollywood films portray the Irish pub as a community space often occupied by loveable rogues and revellers. Pictured: Matthew Goode in Leap Year

Olivia said the new generation are looking for more of a 'work life balance', saying the culture of staffing has changed 

Niall O' Mahony's family bar, in Bandon, has been operating since 1932, it's a 3rd generation family business which consisted of a Public House and Grocery store, which closed down 10 years ago

Olivia Roche, who owns The Classroom Bar in Lismore, Waterford, revealed its hard to find and keep staff because of the 'seasonality of the sector'

'The reasons were this change in staffing is largely due to awareness of importance of work/life balance, opportunities available to young people now beyond the hospitality sector and the culture of drinking has changed in Ireland.'

Another landlord taking a swipe at younger employees is Niall O'Mahony who owns O' Mahony's Bar, in Newcestown, Bandon Co.Cork.

His family pub has been operating since 1932; a third generation family business which consisted of a Public House and Grocery store, which closed down 10 years ago. 

He said: 'We don't have any full time staff; only myself; and rely on some very good part time staff for busy weekends or events.

'We have about seven or eight part time staff who help us out only on a needs basis and I try to keep the hours I pay out to a minimum.

'With the high cost of operating a business now one has to be careful on the amount of outing going costs per week so I try to do most of the hours myself.'

Niall revealed most of his customers come to the pub for social interaction and a sense of community. 

He added: 'On top of keeping the cost down, customers in a rural village like ours expect the Publican to be behind the bar all the time.

'I mean they can drink at home for half nothing so they come to their local pub for the craic, news, entertainment from the staff and customers, so it's important that the owner is on duty 90 percent of the time.'

However Niall worried Gen Z struggle with this type of social interaction as they 'spend all their time on their phones' and 'can't talk to adults'.  

He said: 'Recruiting staff is the hardest aspect of life now, as mummy and daddy think their child is super but you can see they have no personality or work ethic.

'So you have to be careful when offering teenagers or college students work in local pubs because if it doesn't work out their parents take offence and you lose customers.

'And of course the new Gen Z generation want the wages without the work or without working weekends, your busiest time. 

He added: 'So once they get full time work after college it's very hard to get them back behind the bar, especially weekends when they have been working all week, where as, the college students are hard to tie down due to the high life they live.

'Is there a staffing crisis?! Yes in all retail outlets. Why? The new generation can't interact with people. 

Niall revealed most of his customers come to the pub for social interaction and a sense of community (pictured The Classroom Bar in Lismore, Waterford)

Brian Keary, owner of Jack's Coastguard Bar & Restaurant, in Cromane Co Kerry, revealed the 'traditional banter that older customers appreciate has become more difficult'

'They spend all their time on phones and laptops with their heads down and can't talk to adults, customers or anyone in general , they avoid eye contact, you can see this in any retail outlet.

However Niall did say when you find a good worker it is 'important you keep them' as they are 'worth their weight in gold'.

Elsewhere Brian Keary, owner of Jack's Coastguard Bar & Restaurant, in Cromane Co Kerry, revealed the 'traditional banter that older customers appreciate has become more difficult.'

He explained: 'Rural Irish bars have long been known for the unique social interaction between bartenders and local patrons—many of whom come not just for a drink, but for company and conversation, often as a way to escape isolation. 

'However, with the rise of social media, many younger staff members simply do not have the necessary skill set to engage with this clientele in the same way. 

'The easy, natural flow of conversation that once defined these spaces is becoming rarer. The industry is changing, and businesses in rural areas must continue to adapt to survive.'

Elsewhere Brian, of Jack's Coastguard Bar & Restaurant, who has a team of over 20 staff members who are mostly restaurant focused, said for rural pubs to survive they have to offer food, however even still, they find it hard 'find and retain staff.'

He said: 'Being in a rural location makes it difficult to both find and retain staff. The seasonal nature of the area means we can't always offer full-time, year-round employment, which adds to the challenge.'

However as drinking culture in Ireland also appears to be changing, rural bars seem to be struggling simply due to a lack of trade. 

Brian added: 'Beyond staffing, people are not drinking as frequently, and in rural Ireland, nights out are generally limited to weekends or special occasions. 

'For a rural business to survive, it often has to provide a food offering—without it, staying open full-time simply isn't viable.' 

In the heart of rural Ireland, where community and tradition thrive, the Daly family has been running their beloved pub and restaurant Bridgie Terries, in Dungarvan, Waterford, since 1998

Owner Alan Daly is currently employing a mix of 20 full-time and part-time staff, and the pub is struggling to recruit the additional five workers it desperately needs

Meanwhile in the heart of rural Ireland, where community and tradition thrive, the Daly family has been running their beloved pub and restaurant Bridgie Terries, in Dungarvan, Waterford, since 1998. 

For over 25 years, the establishment has been a cornerstone of the local community, providing a warm atmosphere, hearty meals, and a gathering place for locals and visitors alike. 

However, like many of the pubs in rural areas, the Dalys are facing an ongoing battle - finding and keeping staff.

Owner Alan Daly is currently employing a mix of 20 full-time and part-time staff, and the pub is struggling to recruit the additional five workers it desperately needs.

Alan said: 'Despite continuous advertising, suitable candidates remain elusive. We put out job ads on social media, in the local papers, and even rely on word of mouth, but we just aren't getting the right people through the door.'

Alan, who has been managing the pub since taking over from his parents and brother, claimed the struggle to recruit staff in rural Ireland is not a new problem, but it has intensified in recent years. 

He said: 'Hospitality work is demanding, often requiring long hours, late nights, and weekend shifts—something that fewer people seem willing to commit to, especially in areas where alternative employment options are available.

The Dalys have noticed that younger workers, who traditionally made up a large portion of their staff, are now less inclined to take on hospitality roles

'Years ago, we'd have young people eager to work evenings and weekends, but now it's a challenge to find anyone willing to do those shifts,' says Alan. 

'Even when we do find someone, they often leave within a few months for jobs with more stable hours.'

The Dalys have noticed that younger workers, who traditionally made up a large portion of their staff, are now less inclined to take on hospitality roles. 

Many opt for jobs with more predictable schedules, better wages, or remote work options that have become increasingly available in recent years.

Alan added: 'Even when staff are hired, keeping them is another hurdle. High turnover rates are common in the hospitality sector, but in rural areas, the problem is even more pronounced. 

'We invest time and money in training new staff, only for them to leave for jobs in bigger towns or cities,' explains Alan. 

'It's frustrating because we want to build a strong team, but we're constantly back to square one.'

'One of the key reasons for staff leaving is a lack of long-term career progression in rural hospitality jobs. 'For many people, this is just a stepping stone job.

'They gain experience here and then move on to larger hotels, restaurants, or even different industries altogether.'

Housing and transport also pose significant challenges. Some potential employees who would be willing to work at the pub live too far away, and without reliable public transport options, getting to and from work is a problem. 

'If you don't have a car, working late shifts in a rural pub isn't feasible,' he adds.

To combat the issue, the Daly family has tried increasing wages where possible, offering flexible shifts, and even providing meals to staff. 

However, these measures have only had limited success. Some rural businesses have looked at offering staff accommodation, but for a small, family-run pub, this isn't a viable option.

Alan said other rural pubs and restaurants are experiencing the same difficulties, leading some to reduce opening hours or close entirely on quieter nights. 

The Dalys have managed to keep their doors open seven days a week, but without additional staff, they may have to consider cutting back.

'We don't want to reduce our hours, but we also can't keep stretching our existing staff so thin,' says Alan. 'Something has to give.'

The difficulties faced by the Daly family reflect a wider issue across rural Ireland. 

If staffing shortages continue, more family-run pubs and restaurants may struggle to survive, leading to a decline in local businesses that serve as vital community hubs.

For now, the Dalys remain hopeful. 'This pub has been in our family for over 25 years, and we'll do everything we can to keep it going,' Alan says. 'We just need the right people to join us and help keep the tradition alive.'

The search for staff continues, but for the Daly family and many others in the industry, finding and keeping employees remains one of the biggest challenges in rural hospitality today.

A survey conducted by the Irish Independent this month revealed a quarter of Irish rural pubs were being staffed by as few as two people.  

More than 170 pubs were asked about staffing levels and of those, more than 131 pubs were in rural areas.

While 36 pubs said they had two or fewer full-time members of staff, 12 pubs said they just had one full-time member of staff.

A further 22 boozers

had just two full-time staff members, while two pubs had no full-time staff and are operated fully by part-time workers.