Post Modern Union Street Diner
0 likes134 views
The Union Street Diner in Athens, Ohio has been a popular 24-hour restaurant and late-night hangout for Ohio University students and local residents for over 16 years. Some key regulars discuss their long-time patronage and reliance on the diner for late-night meals and community. The owner purchased the struggling diner in 2011 and has since increased sales 300% by maintaining high standards for service and food quality despite serving customers at all hours. Popular server Tim Buck enjoys the lively late-night shifts where patrons include students, locals, and anyone seeking an open and lively place at 4am.
More Related Content
Viewers also liked (10)
More from Meryl Gottlieb (7)
Post Modern Union Street Diner
- 1. THE POST WWW.THEPOSTATHENS.COM 3THURSDAY, NOVEMBER 20, 2014 Post Modern CHECK OUT POST MODERN EVERY THURSDAY @thepostculture Its Wednesday evening. Gerard Dunn shuf鍖es into Union Street Diner and sits at the table directly across from the kitchen and cashier stand. In less than a minute, a pitch- er of Diet Pepsi and a glass is placed in front of him, prepped for his long stay. Its the same scene that has hap- pened seven times a week for the past 16 years. Dunn has been a regular at Union Street Diner, 70 W. Union St., ever since it 鍖rst opened its doors in 1997, initially in the building that now houses Thai Paradise, 102 W. Union St. They give me the red carpet treatment, I must say, Dunn said. Its a convenient spot for Dunn, an Athens resident, who only lives about 150 feet down the road. Its also a convenient spot for the drunk- en wanderers who seek nourishment and hydration after the bars close. Its the only 24-hour restaurant in Athens. For me, its part of the cultural fabric without a doubt, said David Vazquez, a senior studying theater performance who said he has a sin- ful addiction to the bacon cheese fries, about $6. RETURNING TO ITS ORIGINAL GLORY But USD wasnt always so popular. Joy Darnell has worked at USD since it opened and remembers customers being dissatisfied with the inconsistency that occurred when Dee Forsyth owned it. It was very difficult because a lot of customers would come to eat, and the restaurant would be closed, so they would get angry and not come back, Darnell said. Jay Shapiro has co-owned USD since 2011 after purchasing it from the Forsyth family, the original owners. He previously owned D.P. Dough for more than a decade be- fore deciding to revamp what he considered a downward spiraling diner. Id been coming as a custom- er for years, and they had just stopped being open 24 hours a day even though the sign still said it, said Shapiro, who is originally from the Boston area. I saw it get- ting slower and saw an opportu- nity to go in there, take over and bring it back to 24 hours a day. Shapiro purchased all new kitchen equipment, totaling about $100,000. During that first year, Shapiro said he would often pull 21-hour shifts and recharge by tak- ing 2-hour naps. In 2007, USD moved to its cur- rent location. Shapiro said since he has owned the diner, sales have increased 300 percent, which he said is due to his anal-retentiveness with service. I want it to be perfect, he said. People order food because theyre hungry, not because they want to sit and wait for an hour. WORKING DAY & NIGHT The fantastic service is what made a 鍖rst visit to the restaurant memorable for Chris Reinbold, a sophomore studying recording in- dustry, who went to dinner there with his girlfriend, Courtney Yeager on Nov. 5. The waiter? Popular USD server Tim Buck, who has worked at the diner for about two years. He was an exuberant fellow, Reinbold said. It was just really im- pressive. Buck said he is 鍖attered by his popularity at the diner, laughing it off as something that just comes from his fun and easy-to-say name. Shapiro said people frequently re- quest Buck as their server. Buck said people just shout his name and chant Tim Buck needs a raise. He said hes even been called Wizard Tim because of how fast he brought out the food. One time, he said USD staff members had to actually ask a group to stop yelling his name. Buck now works the second shift 3 p.m. to 11 p.m. but prefers to do the third shift 11 p.m. to 7 a.m. because of its more laid back atmosphere where it feels more like hes hanging out with people in- stead of just being their waiter. Ive met a lot of people on that shift, said Buck, 24. We just talk at 4 a.m. when there isnt anything else to do. A lot of walks of life are awake at that time. The third shift often deals with the drunken crowd, but Buck said he doesnt mind. In fact, he said its a challenge that allows him to be more personable with the customers. Darnell, 56, used to work the 鍖rst shift, from about 6:30 a.m. to 2 p.m., for more than 15 years, but when she had to temporarily work the third shift, she said she loved it and de- cided to stay on it. The people are polite and nice. You wouldnt think so on a midnight shift, but they are, she said. You have your share of rowdy ones, but for the most part, its an easy shift Its a lot of fun to watch everyone else be drunk. But not all of the servers have the same sentiment. Deb Six started working at USD in January after having worked at Court Street Diner for nine years. She said it took her three days to recover from staying up all night working the third shift. It isnt for me, said Six, a single mom of two who has waitressed for 13 years. Its for people like (Tim Buck) whove got the high energy. USD typically has a positive at- mosphere despite the time of night, Buck said. Once, someone borrowed his gui- tar to play Wagon Wheel, and Buck said those in the restaurant joined in on the chorus and refused to let the player perform anything else. Vomit is also sometimes an issue. Buck said a lot of the times, people just get sick right on their plates. Theyre really apologetic, but honestly, Im just like Good aim. he joked. GOOD FOR THE WALLET AND THE STOMACH Catering to the drunken crowd is not the diners busiest hours. In- stead, Saturday and Sunday from 9 a.m. to 3 p.m. is the most hectic time of the week, Shapiro said. His standards require that no- body waits more than 20 minutes, though it can be longer during spe- cial weekends such as Moms Week- end last year when he said he had more than 100 people waiting. Six said she has enjoyed working at USD because of the foods high quality for an inexpensive price. She said the food is the same price or less for fast food but instead customers get dressed up pancakes, fresh fruit and, until the West Union Street 鍖re, Jackie Os Pub & Brewery bread. Breakfast is served 24/7 at USD and accounts for a large portion of its sales. Vazquezs suggestions: Tilapia: $8.99 Union Club sandwich: $9.99 Few places can make a better plate than USD, he said. WHERE EVERYBODY KNOWS YOUR NAME As a late night venue in town close to campus, USD has garnered a strong population of regular customers. Caylin Pugh, a senior studying classical civilization, used to fre- quent the diner every weekend for more than a year when her friend worked as a server. Pugh said she and her group of friends loved having USD as a space to congregate and hang out for sev- eral hours, be it on their computers or playing board games. As an Athens native, Pugh said USD is part of her childhood. Buck, also from Athens, agreed. Everyone around here knows Union Street Diner, Buck said. I feel like everyone has gone into USD in the middle of the night at some point because its open. Its there for everyone. Tyler Buchanan did not go to Ohio University, but even as just a visi- tor, he frequented the diner. When he moved to Athens one month af- ter graduating from Bowling Green State University, he started coming four to six times per week. Each time, he has his own pot of coffee and a mug while he works on his computer in the corner booth by the window in the upstairs section of the diner. Buchanan, a reporter for the Vinton County Courier, said he likes that spot because he can see the constant 鍖ow of people. It doesnt necessarily have to be a bar to have that awesome, fun, public, crazy experience, he said. This is my place. As long as its 24 hours and as long as its open, Ill al- ways be coming back. BELOVED UNION STREET DINER MAKES A NAME FOR ITSELF IN THE HEARTS AND STOMACHS OF OU STUDENTS AND ATHENS RESIDENTS ALWAYS OPEN MERYL GOTTLIEB STAFF WRITER PHOTOS BY KAITLIN OWENS | STAFF PHOTOGRAPHER The Union Street Diner logo casts a shadow inside the restaurant located at 70 W. Union St. The 24/7 diner has been a staple on Union Street for 16 years. John McGee melts cheese on top of a dish with a blow torch in the kitchen of Union Street Diner, located at 70 W. Union St. USD is characterized by its high quality dishes for low prices and speedy service. FOOD BY THE NUMBERS Charting the amount of food Union Street Diner kicks out during a regular weekend versus an OU special weekend. The numbers re鍖ect the amounts individually made, not the number of completed orders. The eggs section includes only individual eggs cooked, not recipies that include eggs (such as french toast). Coffee is listed by cups sold, not including re鍖lls. @BUZZLIGHTMERYL MG986611@OHIO.EDU 2,586 390 451 178 480 1,159 155 60 127 610 49 30 34 1,761 377 405 151 592 935 155 52 111 458 25 22 28 EGGS PANCAKES FRENCH TOAST BURGERS MAC AND CHEESE BITES BACON MOZZARELLA STICKS DEEP-FRIED OREOS MILKSHAKES COFFEE BLT PHILLY CHEESESTEAK CHICKEN TENDER DINNER FRIDAY, NOV. 7 SUNDAY, NOV. 9 (DADS WEEKEND) FRIDAY, OCT. 31 SUNDAY, NOV. 2