{Meet The Team}
A George’s Blog Series
Levi Beckelhimer
Assistant Manager – Dead End
Maryville
Years Employed at Dead End: 5 ½ Years
Where
Are You From: Johnson City, TN
Tell us a little about
yourself…
Raised in the valley of
the great Appalachian Mountains, I grew up a country boy with a taste for big
city living. Case in point, when I graduated from Daniel Boone High School
(rival to aptly named Davy Crockett High School), I decided to move to
Knoxville and attend the University of Tennessee. My first three years I
studied theatre. At the beginning of sophomore year, I moved off campus to some
apartments off of Papermill Drive. Enduring a grueling job search for part-time
work, I came across a little restaurant on Sutherland Avenue that was hiring,
but not yet open. I started working this job officially on September 28, 2009.
That little restaurant began to flourish after the first year and then took
off! I worked as a server, bartender, line cook and caterer. I worked there
throughout my college career until my graduation in May, 2013, where shortly
thereafter I came to Maryville to open and manage our second location.
I graduated with a BA in
Italian Linguistics. Strange right? As odd a transition as it was, changing
majors from theatre to linguistics, it made me who I am today. Finally, this
backwoods country boy had made his way to the “big city” and learnt him a few languages at the same
time. During my first few years at Dead End, I took two leaves of absence. I
left the company to pursue a study abroad in Italy for 5 months in spring 2011.
I then moved back to Knoxville for a year. The following summer I took another
two months leave to stay with some colleagues in Spain whom I had made friends
with at college in Italy. For both of my stays abroad, I had the chance to show
some of my friends how we barbequed here in the states. For my buddy’s 22nd
birthday in Spain I smoked some chicken and pork and made some impromptu
seasonings that didn’t turn out half bad! I got to share what being part of the
Dead End family is in a country that’s not my own, it was awesome!
In this industry we
encounter people from all walks of life and from different locations throughout
our country and beyond, customers and employees alike. It has been a tremendous
advantage for me to possess and speak Italian and Spanish. I have made rapports
with numerous customers and employees who come from places all over.
And who is
to thank? Dead End! While I was pursuing my degree in Italian, I decided to
take on Spanish as well. Some of our Spanish-speaking employees noticed my
attempts to learn and went along with it. Before long I caught on, and now I
speak it with ease thanks to the people who saw a young college kid willing to
sound like an idiot for a while trying to properly say esta’ listo? I’m forever in their debt.
When you are at work, what is your “go-to”
meal?
Grilled Chicken
Quesadilla, half spicy bbq, half dead end red for the base sauce. Add extra
pico de gallo, a scoop of queso and salsa. I’m also a sucker for mac-attack
sliders……
What is your favorite saying that has been
posted on the Dead End Sign?
“Roses are red, so is our sauce, have
a pork sandwich.”
Share a memorable experience you’ve had during
your time at Dead End…
About two years ago, I was
having a beer at Dead End’s bar. This couple sat down beside me and began
asking the bartender Garret questions about the menu. I noticed their accents
and was immediately intrigued (being a linguistics nerd and all….). We helped
them find what they wanted to eat. Afterwards, they told me “You know, you, the
bartender and the gentleman managing right now all look so familiar. I think we
saw you on TV back home!” Back home for them was the Netherlands. They had seen
us on a Danish documentary about American dining that was partially filmed in
our restaurant a year or so before. That night, Garret, Neal, myself and a few
other Dead Enders were working when the segment on BBQ in the film was made.
How cool is that?!
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