A Day In The Life. . .

Ask any chef in the country who his or her most valuable/irreplaceable employee(s) are and you are almost guaranteed to get the same answer. . . the dishwasher(s). The Shark on the Harbor is no exception. Johnny works six or seven days a week in the summer and is almost always the last one to finish up at night (at least in the kitchen). His duties include: prep work, washing dishes, restocking all stations on the line during dinner service, and just about anything else that needs doing. As a tribute to our friend Johnny we put together this photo gallery which shows a typical day for him. Thanks Johnny, we couldn't do it without you!