You're revealing your age ... you mean the Marine Dr near the Knight St location.

There were a few different ones that did it.

Nothing like spilling triple O sauce on your seats

I think the white spot on Scott Road and 72nd still does that

White Spot behind Willowbrook mall in Langley still does it as well. I was there a few weeks ago for a lovely little date night. Car hop service at White Spot followed by watching Mortal Kombat at the drive in theater. Food is hit and miss.

The White Spot across from Gilmore Skytrain station still does this

^Indeed they do.

Back in the day I thought most White Spots did the "car hop" thing. Anyways I recall the one on Broadway in Kits had it as thats were our family went.

I'd still go for a Monty Mushroom Burger with extra shrooms :thumbsup: I'm big on the nostalgia value of White Spot. Plus less chance of their patios being shot up in the gang war!

Is that what you tell your wife?

I swear honey, it's White Spot's secret sauce! :lol

Yup, my niece is a car hop there. We go there at least once a month.

My fam used to go to the guildford one from time to time..lucky we survived :lawl:

Remember pulling up in the aerostar. At least in a mini van you’ve got room to eat lol

I think the one near Coq. Center still does it as well.

Ummmmm so am I opening the restaurant on Tuesday or not? This is so unclear.

Westopher standing behind the counter holding hands with his kitchen staff waiting for an arbitrary number to justify opening?

Feel sorry for you bro. I’ll come patronize ya when open

your stock doesn’t appear at a finger snap with workers ready to start on the hour? Weird

I thought he just kept them in a cabinet in the back, like teachers?

I’ll sit down with you for a beer. I’ll keep my mask on and drink it through a straw lol.

I literally walked into the kitchen and started flicking the light switch on and off.
“Look guys, here’s how long we need to prep all the food!”
I feel fucking bad man. I’ve got staff waiting for the call to get back on the schedule full time, I’ve got suppliers trying to figure out what they are gonna need to send out, farmers delaying their trips to Vancouver because the orders aren’t big enough to pay for their gas, like fuck. If we have to stay closed, I’m fine with that, we all get it, but can we get some info? I literally finished watching that and knew less than when it started. How can thousands of words REMOVE information?

I saw this on IG too... however I figure this being a car forum, not many people would want the risk of a piping hot bowl of curry spilling over into their seats and breaded katsu crumbs in all the crevices lol.
Myself I never eat inside my car, rather stand outside even in the rain.

Personally I rather eat in blocked off parking lot than on the side of of a busy roads. I've had a few lunches on the makeshift patios along Davie and Main street. Not a fan of inhaling exhaust fumes with my beer.

Same boat my friend, just sitting here twiddling our thumbs as we wait for the last last minute announcement... staff scheduling excel sheet in 1 window, ordering sheets in another ... :okay:

Talking to my chefs now, so do we over-prep and have excess wastage or under-prep and have many items sold out if we open fully on Tuesday?

Q:. Are you guys open for take out or small amount of patio dining? If so, is it that much harder to ramp up for in-person dining? If you're ramping up from 0 ..I get that it's a big endeavor but if you are open in some capacity, is it not just a matter of scale?

Debating whether I should spend a few hours on interviews for hiring staff only to tell them "I don't know when I need you, maybe tomorrow, maybe next month" FeelsBadMan

Our 2 patio terrace seats about 26 customers, 18 on a rainy day.
Our indoor seating capacity is 200.
You can't just "ramp up" 10x the capacity overnight. Food needs to be prepped, oysters need to be delivered.
Staff need to be scheduled. Many of my staff have found random side jobs to fill in time and pay their bills. Unlike Westopher I don't have chefs stuffed into closets in the back room.

Your indoor capacity can't possibly be 200 with Covid restrictions, is it? I mean if Covid seating capacity is 1/3 that, then you're looking at 60-70, at full capacity.

BC Government leaving an entire industry in limbo with their mixed messaging?

https://en.meming.world/images/en/2/...Pikachu_HD.jpg

Think of it this way.
If we are fully open we will sell 35kg of beef short ribs in two days
If we have a slow patio and take out only day I may sell 3.5kg
If I order 35kg, and we have a shitty week of bad weather, and the restrictions aren’t lifted that’s enough for 10 days.
That’s not fresh, and not the kind of product we want to send out.
It takes 2 days to properly prep. It’s one basic way of looking at it, but extrapolate that over 100 ingredients and like 40-50 prep items.
We are also running with 3 people a day in the kitchen instead of 7, so getting people in requires planning, and I’m doing my absolute best to make sure I don’t tell someone to work and say oh never mind we don’t need you, so people can at least plan their lives.
Also if I bring people in for a 3 day work week, instead of 1 or 2 , they no longer qualify for the government benefits put in place for people who have lost hours. It’s complex. As obsideon said also some are doing side jobs to make extra money while their hours are cut. It’s not fair to them or their other employers to expect they can drop that without warning.

Covid seating capacity has never been limited to 1/3rd capacity. First it was 50%, then it was however many you can fit according to social distancing guidelines and/or dividers. We sit around 60% inside adhering to the protocols when allowed to have dine in.