Ask an Expert: What Is It Like to Work at a Clam Shack? | Bon Appétit
"A perennial summer Route 1 hangout in Kittery, ME, this busy seafood shack hustles to feed travelers with fried goods and its much-loved lobster rolls, staffed mainly by college students riding the spirit of summer. Employee Parker Sikora (a Colby College student) describes messy, hands-on counter life: the floor gets so clammy from seafood and breading that staff commonly wear Crocs and have a tradition of tossing their shoes in the dumpster when they leave. Flour winds up everywhere and gloves are changed often, but satisfying tasks like portioning lobster meat—making sure every lobster roll has a claw and tail—are favorites, while cutting calamari is notably unpopular. Workers typically avoid eating seafood on break (opting for chicken salad, grilled cheese, or burgers), and the operation reuses and labels clam buckets to store forks, knives, and other odds-and-ends. Staff also recommend trying a skillet of cod, clams, and corn with parsley if you’re cooking at home." - ByMaggie Lange
