Whether it's been a hard day at class, syllabus week, Thursday (Thursday is the new Friday), your dog just died, you're easily convinced, the weather could be classified as sunny and nice - it's not hard to come up with a reason to hit Oxford's bar scene. Maybe your favorite bar is just a block or two down the road. Convenience. Thankfully, this college town certainly has a lot of choices to offer.

Night or day, weekday or weekend - the choice is where to start. Whether you're out to celebrate, out with your friends, out for the '90s music or just out for the martini in town, Oxford is out and about.

Kona - Phil

Phil Brown is one of Kona's regular bartenders. Find him pouring drinks three to four days a week around dinnertime. Brown said Kona's biggest crowds flood in from 6 to 8 p.m., and they stop serving at 10 p.m.

Brown didn't expect to become a bartender. While selling some of his fraternity's kitchen equipment, he met Kona's owner.

"We got to talking and I needed a job, so Tom (the owner of Kona) suggested I come by and interview," Brown said.

Brown, a senior at Miami, has been bartending for almost two years.

"I decided to get into bartending because it is a useful skill and will always be in demand," Brown said.

Kona puts emphasis is put on local and organic varieties even at the bar.

"We have some local vodka from Kentucky and a microbrewery organic raspberry beer from Oxford," Brown said.

Coupled with the organic vegetables bought from Oxford's Saturday farmer's market, Brown said diners enjoy a locally grown dinner with locally brewed spirits.

"By reaching out to the local market, Kona receives business in return," Brown said "For instance, when we have a special vegetable, the farmers will tell their friends to stop by Kona to enjoy their produce."

Though Kona has an unusual and expansive martini menu, Brown personally prefers the Victory Golden Monkey beer but said cosmopolitans are the most popular drink. Brown said Kona's martinis are particularly delicious because of their preparation - they can take up to two minutes to prepare.

Tonic - Brian

Senior Brian Wilkey has been bartending for eight months at Tonic. He didn't waste any time - he got his bartending license in February. A psychology major, Wilkey thought bartending would be a fun way to get to know people and talk with them as well as catering to individual taste.

"I like creating things people enjoy as well as the wonderful money," Wilkey said.

He said his superiors pay a lot of attention to their employees at Tonic, especially the bartenders.

"One thing I really like about Tonic and the Wiseman Corporation is that they welcome the ingenuity of bartenders," Wilkey said.

With the freedom to create their own drinks, bartenders are just part of the Tonic experience.

"We have quality drinks that are worth the money, for example, Tonic's well may be another bar's top shelf," Wilkey said.

Tonic is two flights of stairs below Decibel, but it is open late night on weekends and serves until customers stop coming.

"People come for great drinks in a chill, accessible atmosphere," Wilkey said. "They can grab a beer or martini with friends and listen to music."

Senior Samantha Uslan is a sushi buff, but loves Tonic for the classier drinks.

"Tonic is a bar that is unusual in comparison to other Oxford bars in that is seemingly a city bar - it's classy, chic, sophisticated - and the smaller bar setting discourages rowdy packs of college kids," Uslan said.

Tonic has been open for about three and a half years and has been serving sushi for two years.

"More than half of the bartenders have a year's worth of experience," Wilkey said.

Wilkey works three to four nights a week serving Fuzzy Redhawks and TiTonics. As for the Sweet Melissa, one's of Wilkey's originals, see if you can get the secret recipe out of him yourself.

"As bartenders, we continue to learn from each other," Wilkey said.

Brick Street - Matt

Matt Chatelain has been bartending for two years at Brick Street. Chatelain started bartending for a simple reason- money. He submitted applications to other Oxford bars and Brick Street gave him his first offer. Chatelain said the last two years have been great, and he's gotten to meet a lot of different people. Chatelain said even for the social type, the job allows you to meet people you might not ordinarily come in contact with.

"Bartending is a great job because it is a money-maker, especially at a bar like Brick Street, but also allows you to befriend regulars and interact with many others such as parents, athletes, students and people from out of town," Chatelain said.

Mind probes, beer and recently, trashcans are Brick Street bestsellers Chatelain said.

"I've sold plenty of long islands and mind probes, but in just two weeks I've sold more trashcans than last year altogether," Chatelain said.

Skipper's - Andy and Terry

Andy and Terry Amarantos are recognizable faces, mainly because of what Mark Johnson, Skipper's general manager, attributes to the laudable efforts of brothers Andy and Terry.

"Not many other bar owners in Oxford work like Terry and Andy do," Johnson said. "Instead of paying other people to do the work for them, they are in the bar all the time."

Andy began bartending in Glenview, Ill., at a bar called Calamity James when he was 21. Skipper's Pub, as we know it today, comes from humble beginnings. Andy and Terry's father owned a hot dog stand in Chicago named ... Skipper's. The brothers spent time working for their dad. Terry and a friend started the Oxford Skipper's in 1985. It all happened by chance, a friend from church found the site, formerly a Dairy Queen, and suggested a bar to Terry.

Andy came two and a half years later when Terry went back to Chicago. Since then, Andy has learned exactly what college kids want from a bar.

"All they want is a drink, so I get them a drink," Andy said.

Senior Lexi Lucchese is a "skips" regular.

"My roommates and I usually end up at Skipper's every night we go out, but we've started referring to it as the North Star or home base," Lucchese said.