The Washington Times-Herald


January 30, 2014

Great food, history at The Log Inn


Fifty-five employees are currently on the payroll, consisting of a mixture of waitresses, cooks, busboys and salad girls. The small kitchen runs on average with ten workers depending on the night of the week.

Some of the waitresses have worked there for almost three decades, all of which have the similar reasons for staying with the restaurant for so long.

“The money and the customers make me stay,” laughed Julie Curtice, a waitress who is on her 27th year working for the Log Inn, “I love my call tables, I’ve developed some wonderful relationships over the years.”

Former waitress Melanie Tanner, now of Yorktown, Va., remembered her time there fondly.

“It’s been four years since I left Log Inn…I moved back to Virginia and still miss it. I wish I could pick up the restaurant and all the people who work there and bring them with me! Best restaurant I've ever worked in, love the whole feel and atmosphere of the Log Inn,” she reminisced.

Despite these glowing compliments, challenges of working in any food service job still exist at the Log Inn.

“Just dealing with the public and all the different personalities can be difficult,” said Paula Titzer, a 13-year veteran waitress.

This interaction between the waitresses and the customers can be especially demanding on the weekends, when the restaurant is at its busiest. On packed nights, people can sometimes expect up to two-hour wait times before they get their food.

Yet, the extensive lines and waiting on made-to-order food does not seem to affect the decision to dine there.

The Menu

Customers have different reasons for dining there, but they all circulate back to the food.

“THE CHICKEN! Best ever! Tons of awesome pies! Owners with hearts of gold! That coleslaw is liquid gold! I dipped my chicken in it,” exclaimed Jennifer Chamberlain of Louisville, Ky.

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