With St. Patrick's Day on a Friday this year, both students and local establishments are gearing up for an exciting weekend, complete with bagpipers, green dye and lots of beer and potatoes.

Lauren Scott (senior-civil engineering) said she plans to attend class today but will be heading out to the bars with friends later.

"I know some people who are pre-gaming it at 4 a.m. and heading to The Phyrst around 6," she said.

Michael Fullington, manager of The Phyrst, 111 1/2 E. Beaver Ave., said the bar has ordered 70 kegs of green beer and also extra Bailey's Irish Cream, Guinness Stout and Jameson Irish Whiskey.

"Every year, we get crazy crowded," Fullington said. "This year will probably be busier."

Bartley Billings (sophomore-hotel, restaurant and institutional management) said he plans to party hard with his friends this weekend.

"We are starting drinking as soon as classes end and keep a steady buzz until the parties start," he said.

Tony Sapia, owner of Tony's Big Easy Bar and Bistro, 129 S. Pugh St., said if classes aren't canceled today, most students will likely not show up for them.

Sapia said his restaurant has ordered more than 700 potatoes and 400 pounds of fish in preparation for the crowds.

The bar will feature a complimentary Irish Shepherd buffet, $1 Guinness Stout all day, green instead of red velvet cake, Irish stew, corned beef and cabbage and a potato bar.

"Out of the 600 or 700 potatoes we are baking, one will be green, and that wins the recipient an Irish CD of folk music, several green Bud Lights and a big heaping mound of corned beef and cabbage for them and 10 of their friends," he added.

Mike Funk (senior-architectural engineering) said he has a test this morning and has classes to attend until 3 p.m. but would be going out to "whatever bar is not jam-packed by then."

"I'm sure it will be a lot more celebrated because it is on a Friday," Funk said.

Phil Hahn, employee of Bill Pickles Tap Room, 106 S. Allen St., said the establishment is tripling its order of Jameson and Bailey's and ordering four more kegs of Guinness than on a normal day.

Green food dye will be available upon request for pitchers and drinks, Hahn said.

The bar anticipates bigger crowds than a regular St. Patrick's Day and plans to have extra doormen, though there is not a significant increase in staff, Hahn said.

"We figure it will be a good crowd and lots of fun," he added.

Justin Kramm, manager of the Gingerbread Man, 130 Hiester St., said the restaurant is ordering more beer and Irish whiskey for the day.

"[We will have] as much staff as a football weekend," Kramm said.

The day will also feature green Bud Light bottles made especially for St. Patrick's Day, green Long Island iced teas and bagpipe entertainment.

"It will probably be busier throughout the night," he said. "People will likely be out until 2 a.m. because it is a Friday night."

Debra Miller, manager of Hooters, 538 E. College Ave., said the restaurant, which will open at 8 a.m., has asked the waitresses to dress in green and will have beer pong in the back.

"We expect more kids to come out because it is a Friday and a weekend," she added.

Hal McCullough, owner of Café 210 West, 210 W. College Ave., said he does not anticipate any major changes from day-to-day business, although they will increase their food and beverage orders.

McCullough said he expects business to increase a little and plans to serve green teas, green beer, corned beef sandwiches and Irish stew.

Todd Cook, manager of the Pita Pit, 218 E. Calder Way, said the establishment will be featuring green egg and ham pitas until 11 a.m.

"We were pretty busy last year," Cook said. "We expect the same this year."