PORT TOWNSEND – For the first time in eight years, Joanne Saul is working as a waitress in her own places not because she wants to, but because she must.
In the past, Saul has taken off her “owner” hat in favor of her “waitress” hat at her two restaurants in Port Townsend – Public House and Fins Coastal Cuisine – just to remember what it’s like.
But, during the past week, with no more vehicles coming across on the ferry and bringing drivers from Canada and Bellingham, Saul, who said she has lost at least $10,000, is waiting on tables just to pay the bills.
“It’s very scary,” Saul said, who has owned Public House for 12 years and Fins for eight years.
“I’m actually back waitressing.”
Saul’s situation is not unique in Port Townsend.
“Oh man, it has affected us a lot,” said Gabriel Rangel, who has owned La Isla Family Mexican Restaurant, 1145 Water St., for 10 years.
“From the ferry, we have, like, half the business. This year is going to be bad,” he said. “Bad.”
On Nov. 20, state Secretary of Transportation Paula Hammond pulled from service the remaining two operational vessels of the four 80-year-old Steel Electric vehicle ferries because of pitting and rust detected on the MV Quinault.
The move left the route between Port Townsend and Keystone on Whidbey Island without a ferry through the Thanksgiving weekend.
The Steel Electrics are the only vehicle ferries in the state system that can negotiate the harbor at Keystone on Whidbey Island.
Since Sunday, the route has been served by the passenger ferry, the Snohomish.
But Saul said the change has gouged a substantial sum from her customer base and her bottom line.
She has cut employees’ hours, and knows she will have to lay off some workers, although she doesn’t know how many yet.
“That’s pretty hard to do, but if I want to keep the doors open, it’s what I have to do,” Saul said.
The Public House at 1038 Water St., which is a stone’s throw from the ferry terminal, averages between $1,800 and $2,000 a day in revenues, Saul said.
But in the last week, it’s taken in only about $800 a day.
Rangel has cut the hours the restaurant stays open.
He is closing at 8 p.m. each night instead of the usual 9:30 p.m.
He also has laid off two people, leaving four employees to run the show.
On Thursday evening, the restaurant was empty.
Normally, the dining area in the evening is full of diners indulging in burritos, fajitas and margaritas, Rangel said.
But he remained optimistic.
“We think the restaurant is going to be OK, because it’s food, and people have to eat,” he said.
