We were very hard workers. We put sweat and blood into it. And, at The Rib Shack, I tried to make it as good as I could, too.

155

It's a back-breaker, if you do it right. Today it would be almost impossible to do what we did. You can't hardly compete against the chain restaurants and fast food. Now people don't recognize what's good, and they want to get it fast.

138