It’s 2 a.m. and Brooke Beiting is mopping beer from countertops and coaxing regulars to finish the famous 33 ounce “Grapplers” they hold tightly in their hands. “Time to go!” she bellows through cupped hands as a few stragglers reluctantly leave their beers behind and head for the door.

“Sometimes it takes forever to get everyone out of here,” says Beiting impatiently. “I have to get up for class in 6 hours.”

Beiting is the staff manager of the Midway Caf