In a remarkable display of gratitude, the proprietors of a distinguished Ohio restaurant orchestrated an extraordinary gesture by treating their entire workforce to an all-expenses-paid luxury cruise. Jeff Dinnebeil and Megan Lingsweiler, the married co-owners of The Standard Restaurant in Toledo, demonstrated exceptional appreciation for their team's dedication by organising a three-day voyage to the Bahamas aboard a Royal Caribbean ship during the first week of January.
A Transformative Experience for the Team
The generous initiative saw the restaurant's dozens of staff members, alongside a selection of loyal patrons and former employees, embark on a memorable journey to the islands of Bimini and Nassau. For numerous team members, this represented a series of first-time experiences, including initial flights and inaugural encounters with ocean travel. The restaurant remained closed throughout the cruise duration, ensuring no employee missed shifts or wages, with additional holiday bonuses distributed to further enhance the generous offering.
Personal Reflections from Staff Members
Andrew Jackson, a cook affectionately known as Duke, shared his initial apprehensions with the Toledo Blade, revealing: 'At first, I was nervous because I’ve never been on a cruise. I’ve never been in a plane. I’ve never been anywhere, so it took me a minute. I had never been in the ocean before, so that was the first for me. Chef kind of made me get in there. But once I got in there, it was everything.' Jackson praised Dinnebeil, who serves as both chef and co-owner, for fostering a positive workplace culture and maintaining exceptional culinary standards.
The cook emphasised the profound impact of the experience on team dynamics, noting: 'Everybody went on there as employees, and when we left and went back home, everybody was like family.' This sentiment found resonance across the team, with server Allison Latta expressing: 'This is probably one of the best jobs I’ve had. My co-workers are like family. It is honestly incredible.'
Management Philosophy and Employee Wellbeing
Dejah Griffith, a server with six months' tenure at The Standard Restaurant, highlighted the owners' compassionate approach: 'Chef and Megan are exactly the kind of bosses and owners you want. They not only care about you as an employee, but also truly care about your overall well-being as a person.' Manager Jeff Ott described the voyage as 'an awesome vacation, probably one of the better vacations I’ve had in my life,' while Latta, despite previous cruise experience, declared this 'probably my top vacation' due to the unique opportunity to share it with sixty colleagues.
Origins of the Generous Gesture
Dinnebeil and Lingsweiler conceived the idea during a family cruise with their children in January of the previous year. Reflecting on the executed plan, Dinnebeil stated: 'It was the best thing we’ve ever done. Our staff is everything. They’re the blood, life, and the heart of that restaurant.' Lingsweiler reinforced this philosophy, asserting: 'There’s no greater people than the ones that are working for us,' emphasising that the vacation centred entirely on employee recognition rather than owner celebration.
Culinary Excellence and Cruise Activities
The Standard Restaurant specialises in upscale American cuisine with a distinctive surf and turf theme. The menu features premium dishes including:
- Blackened shrimp priced at $28
- Sea bass available for $56
- Megan's Chicken 2.0, a $33 seared chicken breast with goat cheese and pancetta ravioli named after co-owner Lingsweiler
- A dedicated steak selection offering filet, strip, and ribeye options
During the cruise, staff enjoyed a diverse programme of activities including:
- Karaoke evenings
- Basketball competitions
- Scavenger hunts
- Beach visits
- Large group dinners
This extraordinary act of employee appreciation underscores the owners' commitment to recognising their team's invaluable contributions to the restaurant's success, creating lasting memories and strengthening workplace bonds through shared experience.
