How many people go to work, day in and day out, because the people they encounter have become as important as making a living? It’s easy enough to say “I love my job” but when it’s completely earnest, there must be compelling reasons. That would be the where the story of Roxi Beaver gets interesting. She has been a waitress at the Black Angus on Graves Avenue in El Cajon for twenty-four years.
How many people go to work, day in and day out, because the people they encounter have become as important as making a living? It’s easy enough to say “I love my job” but when it’s completely earnest, there must be compelling reasons. That would be the where the story of Roxi Beaver gets interesting. She has been a waitress at the Black Angus on Graves Avenue in El Cajon for twenty-four years.
When her kids started grade school, Beaver began working at Black Angus because the lunch hour shift fit well with her kids school schedule, plus she got weekends off. As Beaver’s kids grew, so did her clientele, whom she endearingly refers to as “family.” Most of her clientele — about 75% — now are regulars, people who come in to see her as well as have lunch.
Many of her regulars are elderly, so Beaver likes to keep tabs on them. When they don’t come in according to their regular dining schedule, Beaver goes beyond the call of duty and checks on them either directly or through other regulars. Beaver has even opened her home to one of her regulars who had surgery, to make taking care of her easier. “I enjoy coming to work. It’s pretty much my second home. I look forward to visiting with my customers, certain days when I know they’re people are coming in. If certain people don’t come in, I get concerned and check on them. You just get close with them. I don’t just worry about what they’re going to eat, I worry about what is going on in their lives,” said Beaver.
Such a relationship between people and employees at their favorite places make great stories, reminiscent of old school business, when things were more personal, less global. Beaver credits her upbringing for her work ethic and success in hospitality. Her father was a Pastor. Her family was active in churches in San Diego and in Iowa, where she spent time as a child and still visits family. She had her first waitressing job in Iowa at age 16.
Beaver and her husband are members of Foothills Christian Church and have held groups in their home. Hosting and taking care of others does not stop when she leaves work. It comes so naturally to her, that she said her job almost isn’t really work at all, it’s more like a second home. “I love what I’m doing. I’ve always enjoyed serving, I’m sure it has a lot do to with hospitality. I take care of my customers how I like to be taken care of,” Beaver said. She plans to do this job as long as she’s able, she added. It keeps your mind sharp, keeps you intact, keeps me active, and I keep up with the young ones!”
Beaver rarely takes vacation (Christmas is the only holiday Black Angus staff has off), but one look at her relaxed demeanor and smile on her face as she talked about the people she serves and works with, it makes perfect sense. She has never sought ought management, though her role at Black Angus has many layers. “The kids I work with, I’m kind of like the mom here. I do enjoy that I’m not management. I don’t have a lot of the pressures. I like going home, and helping with my husband’s business too.”
The “kids” may be younger employees, but Beaver also has younger clientele who she watched grow who now come to Black Angus with kids of their own. Beaver goes to lunch with families she’s met through work. It’s not uncommon for Beaver and her clientele to share pictures of children or grandchildren. It’s not uncommon for Beaver to know the timing of and ask about a regular’s vacation or life event. It’s not uncommon for Beaver to know exactly how her regulars like their food done and check on them every chance she gets, even when they are regrettably not seated in her six-to-eight table section at the restaurant.
Beaver has seen management and ownership change many times, watched the front line and back of the house employees come and go, giving advice when asked, but most importantly, enjoyed each shift, knowing how lucky she is.
“I’m truly blessed,” Beaver said more than once. To do what she has done, it’s required retention, intuition, and making connections with people from a genuine place within herself. These special qualities have not gone unnoticed, either. Beaver took home first place in The Best of East County Restaurant Server category last year.
“When customers come to my table, I want them to have a homey experience. I try to make them feel like it’s home. Everything is so expensive now, there’s a lot more places for people to go, so people are looking for good experience, good service, good food. You have to be on top to have people coming back,” Beaver said.
Beaver has a formula that is all her own, and it’s basis is simple. Caring—for anyone, anytime—in this case, a Black Angus in El Cajon. Beaver has made a difference for countless people over twenty-four years and takes none of it for granted.
“My customers are awesome,” Beaver beamed. “I always tell them thank you for asking for me. It’s an honor to have them ask for me.”
