ustxtxb_obs_2008_05_02_50_00023-00000_000.pdf

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Cbloss Rings, . treaty Cols Slaw, Orme Stan f ronted 940 t Swot. ….. 20.1 Coth -tola 3argq . -ISO Or, Pr,po 1.41/ III& el 20k e &p.m Asada.. .04sousitiss Of %LIP\( IRI C4I ICE ‘.REAR hoarse nipt with Itislopsno see Plenty of YOrr Favorite loaning 4 00.00:11*. PiheAOPL., tte.wbe ,r, lEt Mid-century Pig Stand menu. courtesy Richard Hailey time rationing of gasoline and other supplies. Many restaurants were sold to employees, and by the end of the 1950s, there were no Pig Stands to be found outside of Texas. By 2005, only six remained statewide, with two in San Antonio and one each in Houston, Beaumont, Lytle, and Seguin. All were owned by Richard Hailey, the son of Royce Hailey, a former Pig Stand carhop who had risen through the ranks to own the chain. The younger Hailey had recently opened the Seguin Pig Stand and bought another restaurant in San Antonio, and the expansion proved fatal. By mid-2005, Hailey had filed both corporate and personal bankruptcy, with Texas Pig Stands listing $1.8 million in liabilities. For Hailey, it was a bitter personal tragedy. “It’s been pretty much my whole life to this point. I’ve always felt the respon sibility, and was honored to carry on the history and my father’s legacy:’ he says. “I’m real proud of the job I did,” he adds. “I was always proud of the significance the Pig Stands had in people’s lives. I’m disappointed it ended the way it did.” Because Pig Stands inspire extreme loyalty among customers and employees, the closures have been traumatic. For some, the idea of a world with no Pig Stand is unthinkable. “I live in Alamo Heights, but come down here every day to eat my breakfast. I spend a couple of hours a day here every day of the week:’ says Gene Olson, 72, a U.S. Postal Service retiree who has been eating there for 35 years. “If anything happens to me, my daughter would call them. I’ve instructed her to call here he says. “We’d lose a piece of San Antonio if it were to close. For me, it would be devastating.” At No. 29, employees and customers go back years, even decades together. “I know all of them. I already know what they are going to order, and I start cooking it before I even get their order;’ says Dave Rocha, 40, a Pig Stand cook with a wispy reddish beard and a pea sized diamond in his left ear. “This guy right here, he always eats his sausage and gravy. And that man over there eats two eggs over easy with hash browns, and he comes in every day, too:’ he says, gesturing to a couple of old-timers having breakfast in adjacent booths. “People come here because it’s an old restaurant, it’s an historic place, and they can get homemade food here says Rocha, a relative newcomer whose Pig Stand tenure goes back only to 1995. Waitress Irela Bustamante has clocked uncounted miles over the black and white linoleum tiles during her 33 years here, hauling plates to familiar faces. By her own rough count, she’s served a quarter-million breakfasts. “I’ve been devoted to my job my whole life. I never missed unless I was sick, and maybe five times I’ve come in late,” she says. When she started, curb service was still available, and girls on roller skates still delivered food to motorists waiting under the outdoor canopy. “We used to carry the food on little MAY 2, 2008 THE TEXAS OBSERVER 23