The Cottage Cafe came on the scene a few years ago with a small bang. The only reason it was a small bang is because the place is so small. If it had been a big place it might have been a big bang , but maybe not. I tend to think that the  limited seating is part of its success. People don’t mind waiting in line for a while. In fact we tend to view a line as a good sign.

Beside creating a line, the small eating area has enabled the owners to stay right on top of the customers they have sitting at the tables. I went in last Sunday around 11 and every table was full and about five customers were at the eating bar. The amazing thing was that they had four servers on the floor. In some restaurants, the entire Cottage would be one server’s section. I ate at the bar and just watched the good service.

But my vantage at the bar gave me a view to the power behind this great operation. There were just two cooks but they filled the warming station with meals almost faster than the servers could take them away. I cooked at the Rock Inn every day and I can tell you that it is not an easy job. To keep on top of a full house you have to know what you are doing, move as fast as you can and have the focus of a $1,000 spotting scope . Those two cooks have been working there since the day it opened (which makes them unusually steady citizens as far as cooks go) and so they clearly know what they are doing. But you talk about move fast and kick out the orders.

I love to order from their lighter fare section and always get the one-egg omelet, hash browns and half a Belgium waffle for about $ 5. It is a great meal at a great price. Everything is always consistent and sitting at the bar and watching those high-energy cooks is like going to a dinner show for breakfast. They are as fun to watch as their food is to eat.

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