Happy Hour Q&A with Seafood City's server, bartender and cook Monica Stapleford

Q How does the restaurant differ from summer to winter?
A We’re open year ’round. We have crabs year ’round. We have the all-you-can-eat crabs all day and all night; as long as you’re still here you can get orders and re-orders. It’s all-you-can-eat crabs, one-half pound of shrimp and corn on the cob per person. We do cut it off an hour before close because otherwise we’d never get out of here.
We are open for more hours in the summer. The menu doesn’t change at all.

Q If you serve crab year around, do the prices change much? Also how are prices now with the oil spill?
A With the all-you-can-eat crabs it’s one set price. It’s by the dozen, bushels or half bushels that prices change. With the oil spill, they have a cap on it right now, but it doesn’t really change that much.
I think we have the cheapest crabs, to be honest with you, by the bushel and half bushel.

Q Do you have a lot of take-out for food like the crab bushels?
A We do both, but it’s more eat-in.

Q Is there anything that makes you different from the other seafood restaurants in the area?
A Well, we’re the only ones that do the all-you-can-eat crabs and we have $1 draft beers, all day.
We also have an outside pavilion, which is a screened-in bar that is only open Friday, Saturday and Sunday from 4 p.m. to close. We also have horseshoe pits, volleyball and live entertainment. There’s a stage out there for the band, picnic tables and umbrellas, and then there’s a full bar. We do steamed food only in the pavilion.

Q So are there a lot of people who come on the weekends for the social aspect?
A Yes. We’ve been getting a lot of new customers, but we have a lot of regulars, too. Word of mouth gets them here.
We have a lot of regulars so when they pull up, we know what they are getting. There are some people that come every day; now some of them go to J.P.’s [on the Wharf in Bowers Beach] on the weekends to give us a break.

Seafood City Manager Monica Stapleford, 38, does whatever she needs to when the crab restaurant and bar gets busy. She’ll pitch in, whether it’s busing tables, pouring drinks or steaming crabs, when regulars and others come in for the food, drink and the social atmosphere.

Q How does the restaurant differ from summer to winter?
A We’re open year ’round. We have crabs year ’round. We have the all-you-can-eat crabs all day and all night; as long as you’re still here you can get orders and re-orders. It’s all-you-can-eat crabs, one-half pound of shrimp and corn on the cob per person. We do cut it off an hour before close because otherwise we’d never get out of here.
We are open for more hours in the summer. The menu doesn’t change at all.

Q If you serve crab year around, do the prices change much? Also how are prices now with the oil spill?
A With the all-you-can-eat crabs it’s one set price. It’s by the dozen, bushels or half bushels that prices change. With the oil spill, they have a cap on it right now, but it doesn’t really change that much.
I think we have the cheapest crabs, to be honest with you, by the bushel and half bushel.

Q Do you have a lot of take-out for food like the crab bushels?
A We do both, but it’s more eat-in.

Q Is there anything that makes you different from the other seafood restaurants in the area?
A Well, we’re the only ones that do the all-you-can-eat crabs and we have $1 draft beers, all day.
We also have an outside pavilion, which is a screened-in bar that is only open Friday, Saturday and Sunday from 4 p.m. to close. We also have horseshoe pits, volleyball and live entertainment. There’s a stage out there for the band, picnic tables and umbrellas, and then there’s a full bar. We do steamed food only in the pavilion.

Q So are there a lot of people who come on the weekends for the social aspect?
A Yes. We’ve been getting a lot of new customers, but we have a lot of regulars, too. Word of mouth gets them here.
We have a lot of regulars so when they pull up, we know what they are getting. There are some people that come every day; now some of them go to J.P.’s [on the Wharf in Bowers Beach] on the weekends to give us a break.

Q With the pavilion, what kind of entertainment do you offer and does that bring in a younger crowd?
A On Friday night we have a DJ and karaoke and on Saturday night it fluctuates a little, it’s sometimes a band or DJ. Then on Sunday night, it’s the band Salli & Jimi; she’s also a server here, too. She’s been here just as long as I have.
It’s mixed; we get younger, older. It doesn’t matter whether it’s karaoke or a band. It depends what’s going on in the area like with the state fair.

Q Do you have a favorite job to do at the restaurant and what’s kept you at Seafood City for nearly nine years?
A I do everything. Whoever needs help, wherever, I’m there; I like the variety.
It’s the atmosphere. We have a great team that works really well together. It’s good teamwork. We’re always on top of the customers so you don’t have to wait for anything. We don’t get a lot of complaints.

Q What are the most popular dishes and drinks people order?
A It’s the all-you-can-eat crabs, the whole year around. For drinks, it’s the cold draft beer that goes with the crabs.
It’s not really like a bar. It’s a family restaurant so everyone can bring their kids, even to the pavilion.

Q Do customers have a preference of whether they are getting Maryland or Delaware crabs?
A Not really, we do get both Maryland and Delaware, but it’s pretty much Delaware right now. We have several different crabbers. Honestly, right now the Delaware crabs are better than the Maryland. As long as the crabs are full, people are happy.
In the winter, it’s Louisiana crabs, but people don’t really ask what kind it is.

Q What are your favorite things to order?
A I don’t eat much here because I work here. The crab cake sandwiches don’t have hardly any filler at all. My favorite thing to drink is beer — Coors Light.