In 1977, before “Low 'T'” was invented, I was working three jobs, one of which was “The Bun Man” at the Ebb Tide. It was the “night shift.”
Buns were made the old fashioned way, using ingredients from un-prepackaged yeast packets, then mixed, raised, kneaded and baked. I'm not sure who came up with the original formula, but the buns were good — a special Ebb Tide staple.
During my tenure there and beyond, Cheryl Rice waited tables. She has handled a lot of plates, Congo bars, chowder and fries.
With the exception of Peter and Nancy Gilchrist, Ebb Tides owners, Cheryl wins the long time prize. She logged many miles serving food. (Peter may have some data on that.)
Chuck Upton, a local carpenter, updated the interior space at Ebb Tide and when Peter and Nancy purchased the adjacent building, aka Gilchrist East. I helped lug, drill and cut as the space came together.
I had graduated from buns.
Well, actually, I resigned from buns.
During one of my overnight baking sessions, I must have accidentally bumped one of the gas knobs on the stove. While Peter and Nancy slept upstairs, the restaurant filled with gas.
When the breakfast cook opened the front door, cigarette in hand, the smell overtook him. He acted instantly, backed out the door and vented the kitchen through the back door.
The explosion, had it occurred, would have been a horrible disaster. It was more than I could handle. I couldn't go back.
Over the years I have watched the Ebb Tide tables change color. Many meals have passed over them.
I was pleased to make buns — and happy I didn't blow the place up!