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The kind proprietors of a high-end dining establishment inOhiotook their whole team on a three-day voyage.
A married couple named Jeff Dinnebeil and Megan Lingsweiler own The Standard Restaurant in Toledo. During the first week of January, they expressed their gratitude to their many employees by treating them to a Royal Caribbean cruise to the Bahamas.
The couple paid for all the team’s air travel and cruise tickets. A number of dedicated customers and a few ex-employees were also included.
Some employees experienced flying or going to the ocean for the first time.
Andrew Jackson, a chef known as Duke, stated theToledo BladeInitially, I felt anxious since I had never been on a cruise. I had never traveled by plane either. I had never gone anywhere, so it took me a moment to adjust.
I had never been in the ocean prior to that, making it my first time. The chef somewhat encouraged me to get in. However, once I was in, it turned out to be amazing.
Jackson was talking about Dinnebiel, who serves as both the restaurant’s chef and co-owner. The chef commended his boss for fostering a positive work environment and consistently producing top-notch cuisine.
He mentioned that the cruise was a deeply meaningful experience for the whole restaurant staff. “Everyone went there as employees, and when we returned home, everyone felt like family,” Jackson said to the Toledo Blade.
The same feeling was expressed by server Allison Latta. “This is likely one of the best positions I’ve ever had,” she mentioned. “My colleagues are like family. It’s truly amazing.”
Dejah Griffith, who has been employed as a waiter at The Standard Restaurant for half a year, also praised its proprietors.
Chef and Megan are precisely the kind of managers and owners you hope to have,” she stated. “They not only look out for you as an employee, but genuinely care about your overall happiness as an individual.
During the three-day cruise that included stops at Bimini and Nassau in the Bahamas, The Standard Restaurant was closed, ensuring no one lost any shifts or pay.
In addition to the already generous time off, the restaurant’s staff were given holiday bonuses.
The team was thrilled with their time. Manager Jeff Ott said to the Toledo Blade, “It was an amazing break, likely one of the best vacations I’ve ever had.”
Server Allison Latta shared with the outlet, “I had been on cruises before, but this trip was definitely my favorite. It was a very special experience to see 60 of my colleagues on the ship.”
Activities during the cruise featured karaoke evenings, a basketball tournament, a treasure hunt, trips to beaches, big group meals, and other events.
Dinnebeil and Lingsweiler informed the Toledo Blade that they conceived the idea of taking their team on a vacation while they were on a different cruise with their children in January of the previous year.
Following the execution of the plan, Dinnebeil remarked: ‘It was the best decision we’ve ever made. Our team is everything. They are the lifeblood, energy, and soul of that restaurant.’
The Premium Eatery offers refined American cuisine with a beach and steak theme. Main courses feature grilled shrimp at $28 or sea bass at $56, making it one of the more expensive options on the menu.
For individuals who prefer not to eat seafood, the restaurant offers a $33 dish of seared chicken breast called Megan’s Chicken 2.0, named in honor of the chef’s wife and co-owner of the restaurant. Additionally, there is a special steak menu featuring choices such as filet, strip, or ribeye.
Dinnebeil and Lingsweiler attribute the achievement of their restaurant to its team and their dedication. They highlighted that the break was focused on the staff, rather than the managers.
“There is no better group of people than those who are working for us,” Lingsweiler stated.
