For Shepparton RSL chefs Jose and TinTin Lay, those are the only days off they have had in the past 20 years.
That’s just three days a year, and 60 over the past two decades.
Now it’s time for the husband-and-wife duo to swap the RSL kitchen for their couch after serving up two decades of consistency, commitment and dedication.
Sunday, August 30 will be the couple’s last day at the club before retirement.
It’s the end of a partnership that started 50 years ago, working in RSL kitchens all over Victoria before settling in Shepparton in 2006.
It was a move sparked by good friend and general manager of the Traralgon RSL at the time, Gary Malroy, who asked them to follow him to Shepparton.
The couple said yes and never looked back.
Jose and TinTin have worked the better part of 362 days every year because, as Jose puts it, the members come first.
“We’re committed to what we’re doing, and we don’t want to let the customers down,” he said.
Their four-season Chinese curated menu has become part of the fabric of the club and is repeated year-round.
Jose’s favourite has always been the seafood, which has also proven popular with both staff and members.
But when asked what the pair will miss most, it isn’t the dishes they’ve served up day after day, it’s the people.
“We love the team that we work with,” they said.
“Every day, seven days.”
That sense of family runs both ways.
Shepparton RSL president Bob Wilkie and general manager Grant Tarrant wanted to thank Jose and TinTin for their dedication, which has left a mark on not just the club, but the whole community.
“They have dedicated over 20 years of their life to produce a product that has been extremely popular amongst our members and the general Shepparton community,” Mr Tarrant said.
“Their love and care has been nothing short of amazing.
“They’ll be sorely missed by a lot of our members. We wish them the best in retirement, a well-deserved retirement.”
With four children and years of working seven day a week, they often missed out on school holidays.
So retirement will mean something simple for the couple: time with family.
Their final message to RSL staff, members and the Shepparton community is to share how much their years at the club have meant to them.
“The president, general manager, committee and the beautiful staff over the past 20 years,” they said.
“Most importantly the customers that come in day in, day out. Thank you.”
When one door closes, another opens, and from Tuesday, September 2 new head chef Chris Lockhart and his team will take over.
Chris brings a strong resume from established Melbourne venues, including his most recent role: running the catering at the Albert Park Yacht Club.
The new menu will be built around traditional pub classics, a rotation of specials nights and selected all-day offerings, with bookings now 100 per cent essential.
But for the first time in a long time, Jose and TinTin can now spend their time around the family table, rather than serving one.
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