"A cocktail here is a lager and lemonade, we do the basics really well," Kayleigh Hunter explains as we sit in the cosy nook of the bustling Station Bar.
It's a bustling Tuesday afternoon in the pub as we make the first stop on our Times on Tap Glasgow Subcrawl at the Cowcaddens pint-stop.
The pub's busier than usual due to a bagpiping competition running nearby, and the kilt-clad bursts of colour add to the traditional aesthetic of the place.
Kayleigh Hunter, 35, runs the city centre pub with her dad, Michael McHugh, 64, with a strong ethos of "doing the basics really well" and a clear passion for the pub and their staff.
We sat down with Kayleigh to get to know her and the historic boozer better.
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What's it like being part of the subcrawl?
Kayleigh: "We're really lucky to be on the subcrawl route, it's another stream of people to come through the door who'll then know that we're here and want to come back.
"We get multiple groups every weekend and sometimes they end up in at the same time, which is a busy challenge.
"But it's all part of the experience, and they end up chatting in between them and travelling on the rest of the way together.
"It's fun, the regulars get to enjoy it, we enjoy it and get a good laugh - especially at all of the costumes, it's great to see all the different themes.
"Sometimes, people don't leave after one drink, which is always a nice thing to see. If they're enjoying themselves so much, they want to stay for a few.
"We have the unique feature of having actually been open before the subway did; it opened in 1896, after we did, and it's nice to have that link, and both are still going strong."
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What is the origin of the Station Bar name?
Kayleigh: "We're not completely sure where it really comes from.
"We've got the old train station that used to be across the road, it was the Buchanan Street train station. We've got the old fire station, ambulance station, all in close proximity to the pub.
"So, there are various reasons why, but it's been that for so long, it wasn't our choice to call it that, but we kept it that."
Michael took over ownership of the bar in 2006, with Kayleigh having worked at the pub for around 15 years.
The Station Bar has a rich history that traces back to the mid-19th century.
Its story began in 1850 when Samuel Forrester was granted the first licence to sell porter and spirits.
At the time, the premises looked far from the pub of today and consisted of a cart shed, stables, and two workshops.
A significant transformation occurred at the end of the 19th Century when the original building was demolished and replaced by the new red sandstone structure that stands today.
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How does it feel to operate such historic premises in the city?
Kayleigh: "We try to keep it as traditional as we can. There aren't many pubs that are still lasting through the test of time as traditional bars.
"Even the building itself, we put in a lot of work a couple of years ago to try and keep that up to a good standard. We managed to get grants under the fact that it's the only registered tenement up the centre of town now, so to get it into a state of repair that it was safe."
The team went through a "stressful" time recently, when the ceiling collapsed in the bar.
They had a "shock" when part of the ceiling came down while customers were drinking at the watering hole.
Kayleigh said: "It was stressful!
"It's definitely not the norm in here. It was just a surprise.
"But thankfully, the contractors we had in were really good. They worked a lot of long shifts to get us back open.
"It was a good little reminder to tell people to 'use it or lose it' because everybody missed us while we were shut."
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What makes the Station Bar special to you?
Kayleigh: "Definitely the staff and the environment that we create, and the customers, we're very, very fortunate.
"It's one of the nicest bars that I think you could work in. We very, very rarely get any trouble.
"We're quite strict in who we serve. We'd rather you give someone their money back and ask them to leave before an issue comes. So, we teach our staff to be proactive rather than reactive. We want it dealt with before it begins.
"The staff are our biggest asset. You want them to enjoy their job.
"Our turnover for staff in terms of a city centre pub is quite low. My assistant manager has been with us for about 10 years now.
"It's kind of a testament to the environment that we create that they stay.
"Unfortunately, it's a bit quieter than we would like to now, just with everyone working from home still. That's definitely affected us."
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Does the Station Bar offer anything unique in terms of drinks?
Kayleigh: "Probably not. We don't pretend to be that market. We do the basics, and we try to keep them as high-end as you can by doing that, having an environment that you walk in and you're served quickly, and what you get is good.
"We are the pub that a cocktail is a lager and lemonade... We did offer cocktails at one point, but again, it slows down your service speed. There's a lot of profit in cocktails, but for us, the speed is more important just to get the basic drinks."
Do you have a favourite memory or moment from working at the pub?
Kayleigh: "No, I think just the ethos and the pub's environment, the staff and the customers.
"I had a baby last year, and the amount of gifts you get from customers is humbling.
"Some of the regulars that come in as couples, they see you as like their honorary granddaughter and nieces and nephews.
"It's a real testament to how they feel about us as well that they go out of their way to spend their own time and money on our personal lives. It's definitely a community kind of feel."
You can visit The Station Bar at 55 Port Dundas Road, Glasgow G4 0HF - a few minutes walk from Cowcaddens subway station.
This article and its content are intended solely for audiences of a legal drinking age.
Please drink responsibly. Do not drink if you're not of legal age, and never drink and drive.
Drinking excessively will cause harm to your body and mind.
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