Healthy for you, healthy for our staff!

Why the Rooster

Quality Food

We go to the considerable extra expense of purchasing only high quality food and fresh fish. If you think about it you can tell when you are getting highly processed cheap food, even when it is covered in sauces. Our commitment to quality is why you will often hear guests say, "This is really good".

Great Staff

Working in a restaurant is a tough job. Especially in the kitchen. We trust the safety, quality and taste of our food to these great people. This is not a place to look for cheap labor, or not treat them with the respect they deserve. Our staff is paid well, highly trained, have great attitudes and do a great job. They are really good people too.

Low Prices

Many people who run restaurants look to cheap food and cheap labor to keep prices low. Only highly experienced restaurant owners can use other means to keep costs lower. We use every technique possible to keep prices low, but our main goal is to always keep quality food and service high.

Status quo was not good enough for the Rooster!

The reality of the restaurant industry...

There are some realities of the restaurant industry that we have all experienced at some point. If you have worked in a restaurant you know, and if you are a diner you have seen it.

Condiments are gross. And some restaurants refill them (we do not) making it even worse. Tables get wiped with questionable rags. Servers bus a table next to you, then deliver your food. Then the dreaded sick employees. In the past this was annoying, now with Coronavirus it can be life threatening.

What does being Healthy Service Certified mean?

Every employee at The Big Pine Rooster is Healthy Service Certified and they have to take an online certification course every year. They learn the reality about bacteria and viruses and how to live a healthier lifestyle. Plus they learn the policies the Rooster adheres to.

Some of our Healthy Service policies:

Servers must sanitize their hands after bussing a table, touching their face, coughing, sneezing or handling money.
Servers learn healthy lifestyle methods and are not allowed on work property when sick (during contagious periods).
Condiments must be placed in our ultraviolet sanitizer after each customer.
Menus must be sanitized and wiped down between customers.
Tables are wiped down with disposable sanitizing wipes.

We understand that these policies can cost more and slow service at times but we have always felt it was worth it.

If you come in and we let you know we are short staffed and there may be a little wait for a table, please understand this is for your health, and the health of our staff. Support the people that are looking out for you!

Together we can remain healthy, enjoy great food and have a great time!