Wade Murphy

That's the way it is.

It's nature of its beast.

I don't hate the place yet for that.

I still like going in.

We did, yeah.

But when we first opened, we closed Mondays, Tuesdays, religiously.

Part of that was kitchen orientated, that it was the same team doing the same jobs for five days.

No Johnny coming in after his day's off saying, Paddy was on my station and there's not a flick left.

There wasn't a thing done.

So part of it was that, but also for ourselves as well, for days off.

But since COVID, then we close Wednesdays as well.

So we close Monday, Tuesday, Wednesday, open for private corporate gigs if they come in, but we'll do about 10 of them a year.

And then myself and the guys in the kitchen come in on a Wednesday, 11 o'clock.

We're gone home by five o'clock, prep done, coming in Thursday then to a full book.

Yeah.

Yeah, no, it is.

It is good.

And it is something that we kind of offer.

And plus, you know, we've all worked in hotels over the years.

I remember waiting on a Sunday night to find out what I was off next week.