The generous owners of an upscale restaurant in Ohio took their entire staff out for a three-day cruise.
Married couple Jeff Dinnebeil and Megan Lingsweiler are co-owners of The Standard Restaurant in Toledo. In the first week of January, they thanked their dozens of staff members by taking them on a Royal Caribbean cruise to the Bahamas.
The couple covered the costs of the whole team’s flights and cruise tickets. A few loyal customers and some former employees were also brought along.
For some staff members, it was their first time flying or going out on the ocean.
Andrew Jackson, a cook with the nickname Duke, told the Toledo Blade: ‘At first, I was nervous because I’ve never been on a cruise. I’ve never been in a plane. I’ve never been anywhere, so it took me a minute.
‘I had never been in the ocean before, so that was the first for me. Chef kind of made me get in there. But once I got in there, it was everything.’
Jackson was referring to Dinnebiel, who is the restaurant’s chef as well as its co-owner. The cook praised his boss for creating a positive workplace culture and putting out high-quality food.
He said the cruise was a profound experience for the entire restaurant’s team. ‘Everybody went on there as employees, and when we left and went back home, everybody was like family,’ Jackson told the Toledo Blade.
The generous owners of an upscale restaurant in Ohio took their entire staff out for a three-day cruise
Married couple Jeff Dinnebeil and Megan Lingsweiler are co-owners of The Standard Restaurant in Toledo. They took their staff on the cruise in the first week of January
The restaurant’s entire staff, some former employees and a few loyal customers were brought on a Royal Caribbean cruise to the Bahamas (stock image)
That sentiment was echoed by server Allison Latta. ‘This is probably one of the best jobs I’ve had,’ she said. ‘My co-workers are like family. It is honestly incredible.’
Dejah Griffith, who has worked as a server at The Standard Restaurant for six months, also lauded its owners.
‘Chef and Megan are exactly the kind of bosses and owners you want,’ she said. ‘They not only care about you as an employee, but also truly care about your overall well-being as a person.’
For the duration of the three-day cruise, which visited the islands of Bimini and Nassau in the Bahamas, The Standard Restaurant was closed, so no one missed out on any shifts or wages.
And on top of the already-generous vacation, the restaurant’s employees received holiday bonuses.
The staff was overjoyed with their experience. Manager Jeff Ott told the Toledo Blade: ‘It was an awesome vacation, probably one of the better vacations I’ve had in my life.’
Server Allison Latta told the outlet: ‘I had been on cruises before, but this vacation alone was probably my top vacation. It was just such a unique experience getting to see 60 of your co-workers around the boat.’
Events on the cruise included karaoke nights, a basketball competition, a scavenger hunt, visits to beaches, large group dinners and more.
The Standard Restaurant’s staff was overjoyed with their experience on the cruise. The staff is pictured together standing in front of the restaurant
The Standard Restaurant serves upscale American dishes with a surf and turf vibe
The restaurant has a dedicated steak menu. Dinnebeil, who is both co-owner and chef, is pictured behind one of the restaurant’s steak dishes
This dish is called Megan’s Chicken 2.0 on the menu. For $33, customers receive a seared chicken breast with goat cheese and pancetta ravioli
Dinnebeil and Lingsweiler told the Toledo Blade that they came up with the idea to bring their staff on vacation when they were on another cruise with their children in January of last year.
After going through with the plan, Dinnebeil said: ‘It was the best thing we’ve ever done. Our staff is everything. They’re the blood, life, and the heart of that restaurant.’
The Standard Restaurant serves upscale American dishes with a surf and turf vibe. Entrees include blackened shrimp for $28 or sea bass for $56, which is one of the pricier items on the menu.
For those less seafood-inclined, the restaurant serves a $33 seared chicken breast dish named Megan’s Chicken 2.0, after the chef’s wife and restaurant co-owner. There is also a dedicated steak menu with options for a filet, strip or ribeye.
Dinnebeil and Lingsweiler credit the success of their restaurant to its staff and their hard work. They emphasized that the vacation was about the employees, not the owners.
‘There’s no greater people than the ones that are working for us,’ Lingsweiler said.
