Restaurant team strives for quality service

Quality workers are the driving force behind any successful enterprise. Over the last few months, the Record introduced our readers to employees and volunteers who are instrumental to the organizations they serve. This is the final story in the series.

Patricia Clark serves up fried shrimp platters for Eddie and Melissa Lovelady. 

That’s just part of a night’s service at Cedar River Seafood and Oyster Bar. 

Eddie Lovelady eyed the steaming plate with a smile. He’s frequented the Callahan restaurant for 34 years. 

“(It’s) the best,” he said. 

Clark has worked intermittingly at the local restaurant since 1996, allowing her the opportunity to learn what guests like most. 

“Couples will come in and order the same meals constantly without variations,” she said. “When you see them, you already know what they want to drink, what salad dressings they want on their salads and what they want to eat.” 

The restaurant, owned by Clark’s cousin Roland and his wife Kathy Bell, opened in December 1981. Since then, additional sites have opened in Fernandina Beach, Middleburg, Leesburg, Starke and Inverness. 

Out of a staff of roughly 28 employees, five workers represent at least 123 years of combined service in Callahan. It’s all about ensuring that customers savor their dining experience. 

“You want them to have a pleasant experience,” Clark said. “You want them to enjoy the food and you want them to feel welcome and you want them to come back.” 

Willie and Edna Washington frequent Cedar River at least twice a month.

“The food is good and the waitresses are good and it’s just a very calm atmosphere and the food is excellent,” Edna said. “We just like it here.” 

The Dinsmore couple usually orders a combination seafood platter with deviled crab, scallops and fried shrimp. 

“I just love the atmosphere and the food and the courtesy of the customer service is very warm,” Willie said. 

After 26 years, Tim Melton still finds his job as lead cook enjoyable. “I love to cook,” he said. “I love it.” 

At the start of each shift, he makes sure the fryer is up and running. As any cook knows, getting food orders out effectively involves proper timing. 

“I want to make sure everything comes out at the same time,” he said. “Fried shrimp takes longer than boiled shrimp. It just comes natural; I’ve been doing it for so long.” 

Kitchen manager and cook Donnell Henry does his part in the team effort. He joined the staff in 2004, working first as a dishwasher before taking on new responsibilities. 

“Everybody’s friendly,” Henry said. “We work together well. We all have a good attitude.” 

Co-worker Kathrynn Hartman began as a hostess in 1989. She likes the flexibility of the schedule and the close interaction between the staff and management. 

“It’s just been good to me,” she said. “I’ve raised my three kids. I’m 10 minutes away. It’s just been good to me.”

Sammie Carlyon has circulated in the familiar dining room for about 32 years.  

“It’s just in my blood, just waiting tables and taking care of my customers,” Carlyon said. 

She appreciates the continued association with her fellow employees, including Clark. 

“It’s comforting working with her,” Carlyon said. “She very seldom gets upset. She’s very patient and works well with everyone in the kitchen. It’s just nice working with her.” 

Clark walks through the dining room with ease, carrying entrees, taking orders and greeting guests. Dressed in khaki slacks topped with a black polo shirt that’s stamped with the restaurant logo, her blonde hair is pulled back in a ponytail. 

“I’ll be out shopping at Home Depot or Walmart or any grocery store and people pass me and they’ll stare at me and give me that look like they’ve seen me from somewhere,” she said, adding that it always makes her smile. “And I’ll say, ‘Cedar River.’ They say, ‘I know. I know. You just look different with your hair down’ or ‘you’re in street clothes.’”