I work at the Mason Jar and I’m one of the partners.
What do you do there and/or what are you responsible for?
I’m in charge of the restaurant operations, the front of the house and service that includes guest satisfaction and comfort.
How long have you been doing this kind of work (total)? How long on the Westside?
30 years, 24 on the Westside. We celebrated our 24th year on November 15.
What do you like best about it (other than quitting time)?
The way a well-run restaurant operates. Providing a dining atmosphere that fits our Westside and Manitou guests. I enjoy the interaction with the guests. I also help promote our business by donating time and food for charitable benefits/auctions.
If you could change one thing (other than pay), what would it be?
Nothing. I am happy.
What part of your work did your training/education never prepare you for?
Real life! I attended YSU in Ohio. During that time, I took a break for four years and first joined the Air Force and then the Peace Corps (in Korea). Afterwards, I returned and received my B.S. in business administration. I liked skiing and fishing, so I moved to Colorado. I eventually met my business partners at the Trail Dust Steakhouse in Denver. We decided to go into business, found this location and have been here ever since.
What makes working on the Westside special?
The Westside is like a small town... separate from Colorado Springs. It’s a totally different atmosphere and that’s a positive!
“What do you do?” is a regular feature in the Westside Pioneer. If you know someone who has an interesting job on the Westside (but doesn’t live here), he/she might be a candidate for this column! If you know someone who might qualify, give us a call at 471-6776.
