Edna Ledbetter (l) trained Helen Hulon seven years ago at Red Lobster on Knox Abbot. When you think of a restaurant employee who shows up a couple of hours early for her shift and does an incredible amount of side work that involves dusting, polishing, and general cleaning, you probably think that’s just a dedicated employee the restaurant is lucky to have.

When you consider that employee is an 87–year–old mother, grandmother, and greatgrandmother who could have retired years ago, you have to be impressed.

At least, that’s the sentiment of the co–workers and patrons of the West Columbia Red Lobster about Edna Ledbetter, who started her 40–year career there in 1970 and is proud to say she still has her Monday through Friday 10 a.m. to 2 p.m. shift all these years later.

“I applied here when the restaurant opened because my husband and I decided to buy a house and I thought a second income would come in handy,” the spry and lovely Ledbetter said after her lunch shift. “At that time I was working as a secretary during the day, and the restaurant worked around my schedule to give me the night shifts I could work.”

Ledbetter said she started off as an alley manager, a person who made sure the food looked good on the trays before the server took it to a table. From there she became a server, and now she is a greeter/seater for the company.

“I love people,” she said. “People ask me why I don’t retire, and I ask them why should I? I don’t want to sit home and twiddle my thumbs. I want to be out where people are having a good time.”

Ledbetter said the Red Lobster employees are like family to her, and she likes the fact the company takes care of its own.

“It’s a wonderful company to work for,” she said. “There are several of us who have been here since the beginning, and no one has asked us to leave. The managers are wonderful to me, and it’s a good atmosphere to work in. Everybody has an off day, but the people here are mostly in a good mood and happy to be here. I think of them as my extended relatives.”

The other employees sometimes tease her because she has weekends and evenings off. The day shift during the week is considered one of the best shifts in the food business, but Ledbetter just laughs.

“After 40 years, I think I’ve earned it,” she said with a smile.

Peter Fikas, the general manager of the restaurant, agrees and he said Ledbetter’s work ethic was extraordinary.

“She comes in early, she will stay late if we need her to, and she never thinks any task is beneath her,” he said. “She’s a remarkable lady, and our restaurant wouldn’t be the same without her.”

A fellow greeter/ seater, Helen Hulon said Ledbetter trained her seven years ago and can outwork all of the younger employees.

“She never complains and always has a smile for everyone. That’s what people look for when they come here to work or eat—Edna’s smile.”

Kai Revels, a server at the restaurant, said Ledbetter was an awesome woman.

“It’s just not the same on the weekends when Edna isn’t here,” Revels said. “If she’s not at the front door people ask where she is. They miss her.”

Hulon echoed Revel’s sentiments.

“Edna is a legend here,” she said. “The way she’s always early and always willing to pitch in to help, and her stamina is amazing. She amazes us all.”

Embarrassed by all the praise, Ledbetter smiles and tells them to quit.

“Now if you don’t stop that, my head is going to swell,” she laughs.

Ledbetter has two daughters, three grandchildren, two great grandchildren, and she proudly tells you she has “one more great–gran on the way.”

Edna’s daughter, Donna Wingard, said that for awhile they worried about their mother working so much but not anymore.

“She loves it, and I think it’s good for her. The doctors said as long as she wants to work, she should. If she’s happy then we’re happy for her.”

When asked if she had any plans for retirement, she brushes the idea away.

“As long as I can work, I’m going to work,” she said. “When I go, I want to go with my shoes on.”

Writer’s comment: On

the day of the interview

with Ledbetter, I took my mother–in–law to lunch at

the Red Lobster. Edna sat

down at the table with us

and in two minutes the two

of them were best friends,

trading stories about their

chi ldren and grandchi l -

dren. When we left, I think

my mother–in–law said it

best.

“That was one very

nice lady,” she said. “She

made today one of the best

lunches I’ve ever had.”