Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 20 · column 4 of 7 · from the scan, no model involved
Diner
From Page B1
The newest Sperryville restaurant operator is no newcomer to the business. Before spending the last five years managing the retail shop and the food service at Cooter’s Place, she worked for 10 years as a short-order cook at the Frost Diner in Warrenton, a busy roadside eatery that’s been operating for more than 50 years. It’s a place where the pace is fast and the food is hot, quick and good, so Wimer knows how to juggle orders and keep the bacon-and-eggs coming. Then she took on Cooter’s Place, where “it was hectic, because we had enormous crowds” she said, “but it was fun—I really enjoyed it.”
In her new Blue Ridge Diner, she’s cooked up a formula of basic diner fare, a down-home country atmosphere and steady, reliable service at predictable hours.
“You just have to make sure you’ve got good help, and that you are open during the hours you sd^ you are going to open,” Wimer said. “You can’t decide to close some day just because there’s no business.”
The Blue Ridge Diner will be open seven days a week, at least until winter, when Wimer said she may close one day a week. The hours of operation are 6:30 a.m. to 4 p.m on Monday through
95.8%