Susan Holbrook has cracked a lot of eggs over the past 30 years — in fact, a regular customer who suggested the SNAP speak to Holbrook estimated the amount to be “over two million.”
“Actually, it’s probably closer to 2.8 million,” she said when asked about the figure.
Despite the discrepancy, that’s a lot of breakfasts the 1976 Albemarle High grad has prepared for the loyal customer base at Wink’s — a customer base she refers to as “my people.”
“Working here has been like working in a time warp,” Holbrook said, “we have lots of regulars, and over time I’ve learned what they always order … so much so that if something’s different on the ticket, I’ll check on it to make sure.”
And over her 30 years, Holbrook has seen the customer base change as the cycle of life moves on.
“I’ve lost a lot of my people,” she said, “and it hurts a lot.”
“For many years we had a group of about 12 folks — husbands and wives who would eat here almost every morning — and they would stick around about two hours telling stories and joking and just having a good time,” she said. “But now that group is down to just two people, and they’re not able to come very often. It’s kind of sad.”
On a more positive note, Susan credits Wanda Hicks, the owner of Wink’s, with being instrumental in her long tenure at the North Albemarle grill.
“She’s the best boss around,” said Holbrook, recalling that even though she had to take days off to care for ailing family members in past years, “never once did she pressure me to come in … she told me, ‘we will get by.’ ”
Although she will officially hit the 30-year mark last month, grillmaster at Wink’s is not her first or only job.
“I worked at Cabarrus Bank before coming here,” she recalled. “My two girls (Jennie and Jessica) were young at the time, and the hours (Wink’s serves only breakfast) worked out well for me. I could get them up before school, and I was finished with work in time to pick them up afterwards.
“Both girls were athletic,” she added, “and I never missed a game or a track meet for work.”
And after 30 years and 2 (or 2.8) million eggs, is Susan eyeing retirement?
“Haven’t even thought about it,” she said.

BY THE NUMBERS
30 YEARS OF BREAKFASTS:
Eggs cooked: 2-2.8 million
Eggs cooked per year: 93,000
Eggs cooked per week: 1,788
Eggs cooked per day: (6-day week) 298 (24.8 dozen)

Toby Thorpe is a freelance writer for The Stanly News & Press.