Perhaps redoing its menu is not the way most bars would choose to celebrate their 20th anniversary, but it will have to suffice for The Fan Club.

"Everybody keeps telling me that we should do something," owner Glenn Justice said.  "But why?  We have parties here all the time."

Plus, the Fan Club prides itself on not really changing over 20 years.  Sure, the 16 televisions are now flat screens and high-definition, and the building's been remodeled periodically to keep looking fresh.  But the essentials: the layout, the food and drink offerings, and most importantly, the staff, has been remarkably stable.

"The essential crew has always been the same," Justice said.  In fact, there is a total of 86 years of experience among the five, full-time staff members, Justice reported.

Justice himself has the most experience: brought into manage the bar under its previous ownership in 1986, he and his wife purchased the bar four-years later.

But his staff are close behind.

Manager Steve Brescia joined the team 19-years ago, bartender Cassie Whitney has 17 years under her belt, Dara Belser has 15, and Sandra Gibbs has 10.  Natasha Pike and Dina Brophy are the newbies - with two-and-a-half- and one-year's experience respectively.

"We're like a family pretty much," said Balser.  "I've had the same shifts for 15 years."

It's the same for the others.

"It's a good environment, we're like a family," said Whitney, joining the discussion and prompting laughter as she repeated the 'family' line.  "I love to come to work...it's not like you're at work."

Which is a good thing, since the bartenders at The Fan Club must be adept at multi-tasking.  In addition to the regular duties of a bartender, the bar staff run and manage the lottery each day and cook all the food.

Nevertheless, it's become second-nature, so that they can concentrate on the more important aspects of their job.

"I worked in the medical-billing field; I got in a bit of trouble for talking too much," said Gibbs.  "In this job, none of us have a problem if we talk too much."

Of course, they wouldn't stay if the money weren't also good -  and that has taken a bit of a hit in the recent economy.

"I used to have a bit better lunch crowd," Gibbs said.  "More people are brown-bagging it now."

But the consistency of the staff has yielded a very regular and loyal clientele that has helped weather the economic dive.

So, 20 years has become just a quiet milestone.

"When we get to 25 years, we'll have a some kind of celebration," Justice promised.