The Seafood News
Weathervane Seafood Restaurants Recognizes Longtime List of Employees – Part 2
The following is Part 2 of our special tribute to the 20 employees who each have worked for Weathervane Seafood Restaurant for over 20 years.
These employees are undoubtedly one of the biggest reasons why our family-owned seafood restaurant business has been so successful over the years.
In recognition of our 45th year as a seafood restaurant providing guests with some of the best New England Seafood around, we’ve decided to pay tribute to some of our most loyal and longstanding employees. Each of the 20 employees included in this list represent a combined 400 years of dedication to the Weathervane Seafood family. Join us in recognizing them for their years of service.
Why Our Seafood Restaurant Boasts 20 Employees Each With Over 20 Years Experience
Terry Gagner
Owner/President
Terry began his career with Weathervane in 1969—the same year Neil Armstrong became the first man to walk on the moon. At the time, Terry was still in high school at Traip Academy and would go to work after school and on the weekends, often cooking and washing pots and pans. Terry recalls Kittery, Maine being very busy at the time, despite there being no shopping malls like there are today. He would often spend his time taking trips to nearby York Beach, playing football and going to parties on Seapoint Beach.
From his time as a server to his position today as owner, Terry has done it all. His decision to carry on the family’s business has allowed him to continue the Weathervane tradition—provide fresh great tasting seafood and make time to visit loyal guests.
“Most rewarding part is watching our staff do a great job making guests’ visits perfect.”
Favorite Menu Item: “Well of course Maine steamers and lobsters top my list, but broiled scallops, grilled maple salmon and chicken Caesar wraps are all really tasty for lunch or dinner.”
Shawn Westover
Kitchen Supervisor
Shawn first started at Weathervane in 1988—which was around the same time Ronald Reagan was President and not long after boxer Mike Tyson famously TKO’s Larry Holmes. Having started out as a cook and worked his way up to kitchen supervisor, the consistent paycheck and opportunity to support his family is what has kept Shawn at Weathervane for so long.
Favorite Menu Item: “Fried Chicken tenders, with dill sauce and a pickle.”
Jessie O’Leary
Dining Room Supervisor
Jessie began his career at Weathervane in 1985—the same year he recalls Rockingham Park racetrack re-opening in Salem, NH. He started out as a server and eventually moved to upper management. Jessie has remained at Weathervane because of the fun work environment, friendly co-workers, great health insurance and flexible work schedule.
“I hope that I have been a good mentor to some of the younger staff.”
Favorite Menu Item: “Fried fantail shrimp, lobster roll and Apple Harvest Chicken.”
Gail Talbot
Server/Trainer
Gail started working at Weathervane in 1994—the same year The Lion King was released and Sony PlayStation began to dominant video games. She started working at Weathervane following an eighteen-year career with another popular restaurant chain. Gail has worked as a server and a trainer, and often takes pride in watching people she has trained become great servers.
“I love the job, I love the people and mostly I get to work the hours I want.”
Favorite Menu Item: “Right now, Seafood Chowder which is a great addition to the Feature Menu.”
James R Collins
Director of Procurement
James kicked off his long career with Weathervane in 1980—around the same time Mt. St. Helens erupted and Magnum P.I. took over the airwaves. At the time James was a sophomore in high school and had just gotten his drivers license. During his time with Weathervane, James has worked as a cook, kitchen supervisor, assistant manager, general manager and today is the director in charge of procurement and distribution. The camaraderie and opportunity at Weathervane are what has kept him around for so long.
“The opportunity to work hard and learn and be given the opportunity to advance your career while looking forward to going to work every day and interacting with your peers and the guests.”
Favorite Menu Item: “The grilled maple salmon. I am a fish lover and the flavor profile is most enjoyable! The clam chowder is a very close second!”
Sue Perry
Server
Sue started at Weathervane in 1980—the same year the U.S. Men’s hockey team won the Olympic gold medal, disco was fading and punk rock was beginning to become popular. After graduating from University of New Hampshire and travelling and living in California and Texas for a few months, Sue decided to return home to work at Weathervane. Back then, Sue recalls the Weathervane was a close-knit family operation—both Ma and Pa were still alive and Terry was the owner and general manager. That close-knit family feel remains healthy today as well.
Sue has enjoyed the flexible schedule, putting money in her pocket by earning tips, and working with other friendly people. Having always been a server, Sue has enjoyed talking to guests and sharing with them various tips and tricks to eating seafood.
“My goal is to make them leave happy, with a smile, and the intention to return and tell their friends and family what a good meal they had at Weathervane.”
Favorite Menu Item: “My favorite is Grilled Maple Salmon—healthy and delicious!”
Deborah Harrison
Server
Deborah started her career at Weathervane in 1990—the same year Vanilla Ice released his one and only hit, Ice Ice Baby, and Law & Order kicked off its first year in primetime syndication. At the time she started, Deborah was married with two small children. The reason she started working at Weathervane was because of the great hours, good money, and plenty of regular guests. Deborah has always worked as a server at Weathervane, a position that has allowed her to interact with guests on a consistent basis.
“I have made a lot of really good friends in my life here!”
Favorite Menu Item: “The Salmon and the chicken. I like both—very tasty.”
Jeannie Joler
Server
Jeannie got her start at Weathervane in 1991—the same year Nirvana hit the music scene and Thelma & Louise was released. At the time, Jeannie’s husband was ill and she needed to find work. She recalls telling the manager she wouldn’t regret hiring her, and now more than 20 years later feels the decision was a good one. Jeannie credits management and fellow co-workers for what has kept her at Weathervane for so long.
“I have always been a server. I’ve never wanted any other job as my guests are what’s important to me every day.”
Favorite Menu Item: “My favorite is Native Shrimp Scampi, as no one else makes it anywhere near as good as we do. Consistency in all of our foods is the key to our success.”
Daryl Sawtell
Kitchen Supervisor
Daryl began his career at Weathervane in 1986—the same year Pee Wee’s Playhouse hit the airwaves and the Boston Red Sox lost the World Series to the New York Mets. At the time, Daryl had just finished high school at the age of 17 and had just gotten his first apartment. He started out working in the front bar, as well as hosting, cashiering and working in the fish market. He was then moved to kitchen, a place where he enjoys training new employees and cleaning.
“I like to stay busy, there’s always lots to do. I also always get to meet and work with new people. It’s a fun place to work.”
Favorite Menu Item: “I love everything but oysters and I mostly eat the buffalo chicken.”
Donna Labrie
Server
Donna started at Weathervane in 1983, a year that saw the launch of the first edition of Microsoft Word and the end of the popular television series M.A.S.H. At the time, Donna recalls, she was planning a wedding and starting a family. The job with Weathervane allowed her the flexibility to work while her kids were at school, and to be at home during the summer months. Throughout her career Donna worked as a hostess, waitress, bartender, dishwasher and prep-cook.
“I liked bartending the best. I was able to get to know the guests and build friendships.”
Favorite Menu Item: “I like our Fried Clams, Steamers and all of the desserts.
So as you can tell from the 20 employees profiled throughout this series, Weathervane is a pretty great place to grow a career, make friends, meet new people and sample some of the best seafood around. We hope you enjoyed hearing from all of our longtime employees about their experiences working at Weathervane over the years.
At Weathervane, we’re all about tradition—which is why we’ve chosen to recognize our most loyal employees. If you want to see for yourself, be our guest and visit one our many restaurant locations all throughout Maine and New Hampshire.
