The owner of a four-year-old seafood restaurant in Whitman, Massachusetts, announced he was closing for business by posting a matter-of-fact farewell note on Facebook. Apparently, Andy Piche blames the demise of Andy’s Seafood on not having enough “sober and drug-free crew members.” Not only that, but he says he was having a hard time finding “chemical-free” fish, means his flounder was using, too. (We think.)
Here’s the note, which was also sent out to the restaurant’s customers in a mass e-mail:
Andy’s Seafood is now CLOSED
Because of our inability to obtain honest competent management, sober and drug-free crew members, we find it neccessary to close. [sic]
Also, because of our inability to obtain affordable, quality, chemical-free seafood, we feel closing is the best option rather than compromise our values.
I sincerely thank you for your patronage. Andy Piche
So, what happened here? Beyond the note, it’s sort of unclear. Mr. Piche isn’t talking more about his decision to close down, and the property has since been listed on a business-to-business site. It’s $165,000 turnkey, which seems like a bargain considering the $250,000 Piche told a local paper he had invested in the place four years ago.
Local reaction has been mixed. One customer is “glad” someone finally noticed everyone was stoned, but will miss the “awesome coleslaw.” Other sentiments range from sloppy-motivational (“dont get why you would toss in the towel , , fire the jagoffs and run it back up to where it should b … MERICANS DONT QUIT !!!”) to wry apathy (“I hate seafood so I could care less”). Hopefully, the ex-employees from Andy’s Seafood have migrated to new, drug-free workplaces, where the fish isn’t as chemically dependent, too. And maybe that stellar coleslaw will live on to see another ramekin somewhere else.
Andy’s Seafood is now CLOSED [Facebook]