Galway is what it is because of the people who shape its character, those who dedicate their lives to making it an experience that so many wish to taste. At its heart is the iconic Hardiman, a hotel that has been an enduring symbol of hospitality, elegance, and tradition stretching back to the 19th century. And for the past 45 years, no one has embodied this spirit more than Margaret Glynn.
For those decades, the impressively efficient Margaret has been the face of hospitality in The Hardiman hotel, formerly known as the Great Southern and later the Meyrick. Through changes in ownership, rebrandings, and shifting trends in service and hospitality, she has remained a steadfast and graceful presence, ensuring that generations of guests—whether dignitaries, celebrities, or weary travellers— receive the warmest of welcomes. An ambassador for the city’s charms at the coalface of its hospitality.
Hailing from Ballyconneely in Connemara, Margaret’s path to hospitality began far from the grand halls of Galway’s most famous hotel. Like so many of her generation, she travelled to England in search of work, where she refined the skills that would later make her a legend in Irish hospitality. Upon returning home, she met the Cappataggle man who would become her husband, and the rest, as they say, is history.
She remembers her first day in the hotel.
“I started at 10 in the morning. There was the Railway grill where we used to do breakfast, lunch and dinner. The manager at the time was Brian O’Higgins, now of the Oranmore Lodge.
It was in the Hardiman (then the Great Southern ) that Margaret found her calling, embracing the discipline and grace of silver service, a time-honoured tradition of fine dining that prioritises precision, etiquette, and an almost theatrical presentation of food. Silver service, in its true form, is an art— one that Margaret mastered over decades, serving with the utmost professionalism and warmth.
“When I started, upstairs was the grill, and there was a shop down here where the bar is today and it sold tweed and linens and Galway Crystal and was aimed at the American tourist market. There was a cabaret upstairs also, the Taste of Galway with Paschal Spelman and Ann Melia and others.
“I have seen so many changes; the changeover from the Great Southern to The Meyrick in 2006. Then Gerry Barrett took it over and he put his own stamp on it. Then in 2019, Choice Hotels took it over, so I have seen so much change in the building and in personnel, there are memories for me in every corner.”
For much of her career, Margaret upheld the rituals of silver service, where waiters would elegantly transfer food from serving platters onto a guest’s plate using forks and spoons. It was a mark of sophistication, an intricate dance of skill and precision. But times changed, and with them, the way food was served.
The once-standard silver service gave way to plate service, where meals arrive pre-plated from the kitchen. Margaret acknowledges this shift with a sense of nostalgia, bemoaning the loss of an era where every aspect of dining was an art form.
“There is no more silver service. It is all plate service now and that changes the nature of the service experience. I miss that, but that is s sign of the times. she added. “People in my era and around my age, this is what they put their hand to and it was excellent to see, but it is hard to get staff in the industry now to provide such a service,” she added.
I ask her if she is on the watch for good service when is dining herself.
“Oh I would be, but I’d never be critical as I know how hard it is to work in the industry nowadays. It is hard to get staff and it is hard work. Back in the day, we used to do three splits. Breakfast, lunch and dinner and you might not be finished until two in the morning. Then you’d be back again at seven o’clock. Six days a week and you could never take holidays during the summer as that was high season.”
Galway has changed too.
“The city has changed. I remember when they were railings round the square and would be open at nine in the morning and shut again at nine that night. There were no coffee shops or bars serving food like there are now.”
But while techniques and technology have transformed, the essence of great service remains the same. And Margaret has adapted, proving that true hospitality transcends trends and is rooted in an ability to make people feel at home.
A Witness to History
Throughout her years at the Hardiman, Margaret has witnessed the evolution of Galway and the hotel itself. The Hardiman, a limestone-clad landmark, has dominated Eyre Square since its days as the Railway Hotel, welcoming guests from across Ireland and beyond. Once the most luxurious hotel in the west, it remains a beacon of elegance, even as the city around it has changed.
Margaret has served four Irish presidents—Patrick Hillery, Mary Robinson, Mary McAleese, and Michael D. Higgins—as well as eight taoisigh. The guest list reads like a who’s who of the famous and powerful: Bob Hope, George Best, Gay Byrne, Jack Charlton, Alan Hansen, Gabriel Byrne, Van Morrison. But to Margaret, they were simply guests. “They are just normal people,” she says with characteristic humility. “and I am just feeding them and hope they enjoy the experience.”
Beyond the shift from silver service, Margaret has seen the advent of technology reshape the way hotels operate. She recalls the days of handwritten orders and careful note-taking, replaced now by digital systems that log everything with a few taps.
Yet, she remains unfazed by modern advancements, recognizing that even the most sophisticated systems cannot replace the human touch. When recent power cuts and systems went down, the staff had to return to the old ways—pencil and notebook in hand. Margaret took it in stride, proving once again that experience is irreplaceable.
Despite the technological advancements and increasing pace of the hospitality industry, Margaret has remained a constant mentor to new generations of staff. She has become a maternal figure to those just starting out, imparting the wisdom that only decades of dedicated service can bring.
“I’m something between a mentor, a colleague and a psychologist,” she jokes, adding that she emphasises to her younger charges the need to have an open and welcoming personality and to embrace the skillset they will develop and be able to bring with them wherever they travel.
“Eating out is not as affordable as it used to be, and people expect an excellent service, so staff need us to be always attentive and personable. Done properly, service is a great training ground for young people to bring with them as they seek work all over the world. If you have experience waiting or bar work, you can travel the world and be sure to get some work,” she said.
Galway’s changing landscape
Over the decades, Margaret has watched Galway transform. Once a city with only a handful of major hotels, it is now bustling with competition. She has observed how increasing traffic and limited parking have altered the dynamics of tourism, with fewer people venturing into the city centre compared to years past. Yet, despite these changes, the Hardiman remains an institution, a place where tradition and modernity coexist.
Her reflections on the hospitality industry are tinged with realism. “It is hard work,” she admits, “but fulfilling.” Few careers demand as much as hospitality, where long hours and high expectations are the norm. But for Margaret, the rewards lie in the connections she has made, the memories she has helped create, and the legacy she continues to build.
As The Hardiman continues to evolve, Margaret Glynn’s legacy remains deeply ingrained in its history. She has seen countless managers come and go, each bringing their own vision to the hotel—Brian Higgins, Jim Feeney, Terry Brennan, Robert Burns, Richard Burke, Mary McKeon, Cian O Broin, Patrick Murphy, and now Patrick Walsh. Yet, through all these transitions, she has been a reassuring presence, a bridge between the past and present. No current staff member has matched her longevity.
For nearly five decades, Margaret Glynn has been more than just a server—she has been a classy guardian of Galway’s rich hospitality heritage. In an industry known for its transient nature, her enduring commitment stands as a testament to the power of genuine service, of making people feel special, whether they are world leaders or weary travellers seeking a warm meal.
As Galway continues to change, and as The Hardiman moves forward, Margaret remains a reminder of what true hospitality looks like — gracious, warm, and timeless.
