I have watched The Clam House grow substantially in only four years, from the start I was always around helping with the clam business, and when Kyle Brinkley told me he was opening a restaurant, I knew right away becoming a part of that restaurant was a short term goal of mine, not just for the money, but for the skills to always have the experience that comes with working at a restaurant like the Clam House.
I have learned so many things from working here, one of the main things being: how to please the customer. If you can do that, then you have it made. The Clam House I believe has molded me into more of a well-rounded, likeable guy that is not just looking a day ahead, but looking years ahead at what this little gold mine is bringing to the locals in Palmetto, and many others that drive more than 30 minutes, passing many other restaurants, just to eat at The Clam House.
I want to always be a part of the Clam House because the motifs here are simple, keep people coming back and bringing more of their friends! What makes this place special is the way we get people in there to try it, it is not because of our location or special coupons we have, but from word of mouth. That is our key advertiser, we want people to come in because they are curious about what people are raving about, not to just have a meal under 20$ and not come back. Since I have been working at this establishment (4 years) I have watched the regular customer base grow and grow, now on certain nights our servers are able to take three to four tables of just all regulars, these regulars aren’t just paying customers, they are part of the family! They have watched us grow and I have learned so many things from just listening to their conversations and taking in whatever knowledge they may have for me.
Another reason why I enjoy working here is because of our menu, I know exactly where all the fish come from and on top of that, I know that what we advertise is what we sell! Also with Kyle doing a five star job on monitoring our fish inventory and going out fishing when need be, we have the quality of selling the freshest fish out there, and knowing that it came from our local waters and not out of state of even out of this country.
I have never realized how hard it is to create a striving restaurant and how many 80+ hour weeks it takes to make a place prosper, until I worked here, and now it makes me thankful for everything that Kyle and Deanna Brinkley do to supply us with a great job and to supply the customers with the best of seafood and an unforgettable visit. I would not want to work anywhere else around here, and I will always promote The Clam House and will always stand behind our service.
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