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AbovetheCliff
(@AbovetheCliff)
Advanced Member

Frustrated and angry as hell on earth. This happens to be the first bar I have ever owned in my life. I had officer Steve Webster come in and inspect my place today. Out of thin air I managed to achieve a possible 99 % out of 100% . Food is an individual preference and we all have our own individual taste. I can only cook the things that I say I can,I will never be a great Chef that knows how to match foods but I have a few ideas that compliment each other. The fire dept is next and yes I have done the home work there as well . August 1st has came and gone,the new date is August 20 th. I realize I have not encountered half of the problems that may arise but it is the life I have chosen. I know I am gloating and to me that sux. To all of the negitive people who said it could not be accomplished by Aug 1st,well you were right . August 20th soon come and I will be competing with some stiff competion on the North Shore,all of which who have treated me wether well. Thanks St Croix,I'm getting there.

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Topic starter Posted : August 9, 2010 11:43 pm
Exit Zero
(@exit-zero)
Trusted Member Registered

Getting open is the easy part I am afraid -- staying open and being happy doing it is a lot tougher.

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Posted : August 10, 2010 3:31 am
Linda J
(@Linda_J)
Expert

Sorry but I don't understand your first sentence -- why are you frustrated and angry?

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Posted : August 10, 2010 4:24 am
stxnama
(@stxnama)
Advanced Member

Hey Chris.....learn to chill! I guess you are frustrated that you weren't able to open on Aug 1st. It will happen.....soon. You may not attest to being a "great chef" but your ribs were so good they missed first place by only 1/2 point in the blind judging at your first Rib Cook-Off! We welcome more fun/great places on the North Shore. It is a happening place and will only get better!

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Posted : August 10, 2010 4:32 am
Novanut
(@novanut)
Trusted Member

Your new mantra should be: "islandtyme, islandtyme..."

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Posted : August 10, 2010 10:56 am
AbovetheCliff
(@AbovetheCliff)
Advanced Member

They were susposed to come out last week. They were susposed to call before they showed up. I was angry for setting there half the day,I had just locked the gates and set down in Rowdy Joes. My phone rang and the health dept was at my gate. Angry because they were not showing up. As a person said yesterday,you simply can't believe everything someone says. To slow down now would decrease my commitment to you the customer. I am smart enough to realize where my boundries lie,if it kills me, I hope you had a good meal and time. Relax ? Not until I achieve the level of quality and service I said I would. Actually I am very relaxed .

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Topic starter Posted : August 10, 2010 11:58 am
Jumbie
(@ohiojumbie-2)
Trusted Member

Chris --
All I can say is don't be surprised if the Fire Department (a) drags their feet on inspecting, or (b) tells you that your range hood in the kitchen doesn't meet code. I truly hope you can open yet this month as I am eagerly awaiting to eat there.

If you accomplish passing all the "beaurocratic red tape" needed to open in the same month you planned to be open --you are way ahead of the curve.

Jumbie-STX

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Posted : August 10, 2010 12:05 pm
Bassman
(@bassman)
Advanced Member

Hang in there, Chris. We're coming. See you in Nov. Staying on the North shore so you are definitely on the schedule.

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Posted : August 10, 2010 12:15 pm
Linda J
(@Linda_J)
Expert

Maybe I've been here too long, but I've been surprised that things have gone as smoothly for you as you've reported. If you're in it for the long haul, you're going to have to learn to relax. We call it "island time" for a reason.

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Posted : August 10, 2010 12:32 pm
stiphy
(@stiphy)
Trusted Member

The Island Time thing is frustrating though. Chris has to pay his rent while waiting for government buerocrats whom we all pay for to drag their feet, not show up on time, arbitrarily fail people because they don't like them etc. It's hard to relax when you've got money going out the door and those who are supposed to help you run a safe and quality business are instead making it impossible to open at all!

Sean

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Posted : August 10, 2010 12:56 pm
Neil
 Neil
(@Neil)
Trusted Member

Chris, ditto what everyone is saying.
Just make sure the food is awesome and the prices are reasonable and all your efforts and frustration will be rewarded.

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Posted : August 10, 2010 1:11 pm
AbovetheCliff
(@AbovetheCliff)
Advanced Member

It's all good down here. I guess my point is that most people seem to walk on egg shells around the Health dept. The man had a good suggestion and I followed it. There was no attitude displayed from ethier one of us,he was truly amazed at what I have accompilshed here. I have been building this place for about 4 years now. I fell off the turnip truck in Feb and jumped in head first,changed my plans a few times since then but is has all gone rather well. When I took this building over it was nothing more than a shell. I am pretty darned confident that the fire dept will have no issues with the place. They are next and the final inspection. Thanks for your support guys,drop in and check us out before the doors open if you can.

Chris

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Topic starter Posted : August 10, 2010 2:21 pm
jefgar
(@jefgar)
Advanced Member

Just be sure to let us know when you DO open; I'm really looking forward to it.

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Posted : August 10, 2010 2:50 pm
AbovetheCliff
(@AbovetheCliff)
Advanced Member

I will most definately post the opening date. Thanks again .

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Topic starter Posted : August 10, 2010 3:54 pm
teamhurldon
(@teamhurldon)
Advanced Member

You're doing great, and being in this biz many years, I think in the grand scheme of how hard and time consuming it is to actually open a restaurant, Above the Cliff is pretty on target if not ahead of the game... Try not to get too frustrated now, many more frustrations to come my friend 🙂 Holler if you need anything.

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Posted : August 10, 2010 4:00 pm
jerrydcs
(@jerrydcs)
Advanced Member

way to go chris time will go by fast we will be open before you know it

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Posted : August 10, 2010 4:06 pm
Ric
 Ric
(@Ric)
Advanced Member

I have worked with Steve Webster for several years as he does the health inspections for the Buccaneer. I have found him to be very knowledgeable and fair. He is also strict. We have had an excellent working relationship. He is also the only health inspector I have ever encountered who wears a sidearm. His MO is to show up unannounced. I think that's as it should be. He will not hesitate to close you down for major violations. He is trying very hard to bring stateside standards to STX. Next time you see him, tell him Ric that used to be at the Buccaneer said "hi".

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Posted : August 10, 2010 9:12 pm
AbovetheCliff
(@AbovetheCliff)
Advanced Member

Will do Ric. My concept for building this place was to do it right from the start. I may need your expertise,having a major gas line problem. Nothing seems to light or burn correctly. The gas line is 1 1/2 inch black pipe and everything has been converted to propane.

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Topic starter Posted : August 10, 2010 9:25 pm
jerrydcs
(@jerrydcs)
Advanced Member

chris what size tank do you have hooked to it right now you may need a bigger tank to make enough gas to fill that size line

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Posted : August 10, 2010 9:46 pm
rhstoo
(@rhstoo)
Advanced Member

Chris,

Sara and I just closed on our house but we have to go back to Virginia on the 19th so we'll miss your opening. But we'll be down to stay in November and we'll definitely eat with you often.

Dick

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Posted : August 10, 2010 10:59 pm
AbovetheCliff
(@AbovetheCliff)
Advanced Member

I look forward to your return. Safe travels. Want to buy a home in New Mexico ? Ha,Ha

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Topic starter Posted : August 10, 2010 11:42 pm
SkysTheLimit
(@SkysTheLimit)
Trusted Member

Gas (Propane) is all balanced by volume/pressure. Sounds like a regulator issue.
Keep on Truckin' Chris.

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Posted : August 11, 2010 12:27 am
AbovetheCliff
(@AbovetheCliff)
Advanced Member

Going to have Mr. Brown on the job tomorrow I hope. Quite a few say he is the best trouble shooter here. This is a simple glitch, I just don't know where it is. We'll get it fixed .

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Topic starter Posted : August 11, 2010 12:49 am
AbovetheCliff
(@AbovetheCliff)
Advanced Member

I'd be willing to bet the bank that a correct regulator at the tank will fix the problem. It is to small to handle what I have. We figured 210,000 btus for the regulator. Hot water heater is 29'000 a used stove I just looked was rated at 168,000, the Charbroiler is 56,000, griddle is another 48,000. I won't add it all up now. But that comes to a lot more than 210,000 we also have to add in the deep fryer which I think was 65,000 btu's . To me that spells out the fact that the tank regulator is way to small.

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Topic starter Posted : August 11, 2010 1:49 am
AbovetheCliff
(@AbovetheCliff)
Advanced Member

Gas problem solved and fixed. Typical SNAFU day . Brand new hot water on the fritz. I do believe the store I bought it at will stand behind,so not a big deal really. Bring on the Fire Dept. Still shooting for the 20th,going to be tight but not impossible.

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Topic starter Posted : August 12, 2010 12:38 am
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