Cook Sara Daniels of Magnolia works part time at the Dover Newsstand, along with her job at a Magnolia gas station. She finds food service to be all about common sense while making her meals so that customers keep coming back.


Cook Sara Daniels of Magnolia works part time at the Dover Newsstand, along with her job at a Magnolia gas station. She finds food service to be all about common sense while making her meals so that customers keep coming back.

She sat down with the Dover Post Oct. 27 to share what it’s like at the downtown Dover restaurant.

Q How long have you been working at the Dover Newsstand?
A Actually, I’ve been working here since June.
This is just something different because I had lost my previous job. She [the owner] had somebody that had quit and a friend of hers said, “Well, I know somebody that needs a job.” She called up and hired me that day. It’s good to know people.

Q After working as a cook for a few months now, what is it that you like?
A First, to me there’s no stress; that’s the No. 1 thing.
I meet people because there are people that come in here that are regulars, and they’ll come up, give you a big hug, “How are you doing, nice to see you.”
It’s something different. I used to work in the medical field. It’s not as stressful.

Q Tell me a little about the food that is served at the Dover Newsstand.
A All our soups are homemade. All our specials are homemade. We make everything. Our chicken salad, our tuna fish, really everything is homemade. We make up our cookies. [The owner] will make up ice cream sandwiches, she likes that.
It’s just us women. [The owner’s] grandmother helps in the morning. Like today, we had sloppy joe, I made sloppy joe and I made chicken and rice soup.

Q What is the busiest time of day, and do people typically hang out or just eat and go?
A Lunch seems to be our busiest.
As you can see, people with laptops have the Wi-Fi; they sit here and enjoy it with the laptop. Typically, they come in and just eat, but we do have a lot of call-ins from the businesses around here, and it will be to go. Also we’ll have some people who come in and they’ll eat while they are having a meeting for like an hour. We try and get the food to them as quick as we can so they’ll have time to talk and eat at the same time.

Q Have you had to pick up a lot of new cooking skills since you started?
A No, she just hired me on the spot. I had worked years ago at a deli. I already knew what was like being in a kitchen.
If you want to put it bluntly, it’s common sense.

Q What are some of the popular items that customers order?
A Chicken salad [sandwich], but they do like the headliner [sandwich]. The headliner is on really thick bread, provolone cheese, bacon, ham, lettuce, tomato and a homemade sauce. It’s grilled.
We’re also known for coffee. We sell a lot of coffee.

Q What’s your favorite food to eat at the newsstand?
A You know what, really I just pick because when you work in the kitchen all day long, I don’t really have an appetite. I don’t have a favorite thing because I’m making it and serving it. So, I just pick.

Q When you’re not working at your two jobs, what do you like to do?
A Actually, I like to spend time with my husband because I don’t see him that much. We like crabbing and fishing, really just being able to sit back and watch football — the Eagles — and NASCAR. My NASCAR [driver] is Tony Stewart.

Email Jayne Gest at jayne.gest@doverpost.com