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8 -- PORT PERRY STAR -- Tues. August 13, 1985 J's Donuts is capital WORK It's sort of like being a one man lob ball team by Cathy Robb Working the night shift at BJ's is sort of like be ing a one man lob ball team. Filled with Gatorade from local watering spots, people file into the rings and spit ball french fries as fast as the waitresses can batter up. And let me tell you from experience, a lot of those folks come at you straight out of left field. Just for the heck of it | -- Thursday night irom 12:00 midnight to 2:30 a.m. From 12:30 to one, it's, pretty quiet but once thel? bars close, all kinds of partiers with a major case of the munchies For the customers, BJ's is a party in itself, a place where friends meet to shoot the breeze and pig out. For Jean and Bob Spear, the amiable cou- ple who own the shop, donut shop and take the spent a couple of hours at stream in, loaded with and for the people who mound; pitching fast BJ's during the shop's grin, gusto and plenty of work there, the place is a burgers, curve onion busiest time of the week beer breath. madhouse for about an 2) FRENCH 7 onion, IES 90 GRawy fi BURGERS ION RINGS 100 '4 10 HAMBURGER 120] | BATTERED MUSHROOMS 5 41> CHEESEBURGER aio BACON BURGER 410 BANQUET BURGER AMO 407 000 CHEESE 10¢ EXTRA STEAK ON A KAISER J \_ Bunsen SANWICH | : _ _ BURGER sanowicw LUT rs ci. A 4 faci: BJ's hour and a half. Actually, they claim it's not too bad, that they can handle the noise, confusion and multi- orders. But I know bet- ter. Being an outsider, it didn't take me long to figure out that working at BJ's is WORK with a capital everything. And all I did was take orders in the food half of the restaurant and han- dle the cash. I think I made one burger all night, for Emiel's Place cook Kathy Hoar -- on- ly because she insisted I do it (Seems to me the next day she called into work sick). Really, it was the other people at BJ's who did the work. Bob and Jean flipped burgers and fries while Lisa took care of the umpteen coffees and donuts served in the cof- fee shop side of the place. * Still, just taking orders was more than enough to keep me hopping. Especially when three so-called pals of mine dropped in and proceed- ed to sing Yellow Sub- marine, right in front of the counter where I was working, with their own impromptu verses (most of them unprintable in this, a family newspaper), Or when the drunken drunk (obviously too full of something liquid) staggered up to the counter and I asked, '"'What would you like to order?" And he said, boozily, "You." If he had been sober end halfway good man- nered I would have been impressed. Unfortunate- ly (or fortunately, whatever), he was neither. But that was nothing. The stories I heard from Bob and Jean that night 'were hot enough to curl Peter Hvidsten's hair. My favourite one, told enthusiastically by Jean, describes the time an in- ebriated chap came into BJ's and ordered a ban- quet burger with the works and french fries with gravy. He sat down at a booth and proceeded to stuff his face. Meanwhile, his friend walks in and parks himself in the booth across from him. The two start a slurred con- versation and the friend begins picking food off the first drunk's plate. He tells his friend to stop. "Okay," says the se- cond guy, continuing to eat food off the other's plate. "Listen," growls the guy who paid for the food in the first place. "Stop eating my ++=§@°= foodor I'll +-Xx°t&@=." Well, the pal just couldn't take the hint and still picked away at his friend's late night snack. Disgusted, he lashed out at his friend, "If you want it so bad, then eat it." Thus said, he stalked out of the restaurant. On his way by the front win- dow he looked in and saw his "friend" digging into what was left on the plate. For some reason, this really irked him, so he turned and marched right back into the coffee shop. Without further adieu, he picked up the plate filled with banquet burger, french fries and gravy, and dumped it unceremoniously on the guy's head. Not only that, but he broke the plate. So while the pesky friend sat dazed and dripping, the other one simply left. Or, have you ever sat in BJ's, looked up and noticed the round, brown stains on the ceiling? Those, apparently, are from onion rings when people with nothing bet- ter to do sit at the tables and fire the rings at the ceiling with milk shake straws. Okay, so the Ritz it ain't. But BJ's is a lot quieter than it used to be when Thursday night scuffles were as regular as Hockey Night In Canada. That all stopped the day Bob brought in a professional "Attitude Adjuster" and BJ's has been a peaceable place ever since. Actually there's no place like BJ's when it comes to a great burger (they use fresh, ground hamburger), fresh coffee (it's ground for every pot), and great conversation. Every time I drop in I can be guaranteed to see someone I know, so- meone I can sit down and shoot the breeze with. And that's great. Most of the time it's real quiet too -- it's only two hours on Thursday that things get a little rowdy. (Turn to page 18) Donuts has got your number, whether it's a banquet burger with the works, an order of rings or just a fresh, hot cup of coffee. Above, meet the troup who make every trip fo BJ's a great experience. Second from left is Jean, Lisa and Bob. At far left is Star reporter Cathy Robb who moonlighted at the donut shop for a couple of hours recently and lived to tell about it. See story for details. Ever wondered how the jelly gets in jell y donuts? Above, Jean demonstrates the fine art of donut stuffing. The pointed injector is pushed into the donuts, a lever is pressed and, voila! Bavarian Cream! Bob takes a close look at his delicious concoctions ---- dutchies in the making. It takes mere minutes fo fry the ireats fo golden perfection.