From washing dishes to running one of Bangor’s busiest restaurants, Charles shares how growing up in a family-owned bar led him to discover his passion for cooking and ultimately leadership. In this episode of Having a Beer with Fran, we explore the highs and challenges of restaurant life, the thrill of concert season, and the importance of loving what you do. With 80 staff, 300 guests at a time, and a Mug Club of 150, this is more than food. It’s community, pressure, and passion in motion.