There are even some customers that come in three times daily for their meals, he said, and most of the customers he even knows them by name and the wait staff often knows to pour a coffee or an ice tea before regulars place their order. This is the level of service many regular customers have just come to expect at the diner, he said.
"It is all about community to us," said Kyratzis. "It is not a flashy diner, but it is home."
While Kyratzis came into the diner with a strong background in culinary training he said the customers shaped how he cooks for them now. When he first came in his dishes were more experimental, such as Curry Chicken, but customers just weren't having it. Making the staple dishes customers had come to know became his goal.
"I changed for Scotia Diner in the way I cook. My customers taught me how to cook," he said.
Fred Kramer is a longtime customer of the diner.
"I walk in here at night, at almost every table and booth I got to wave and say 'hi' and if I don't show up for a few days then they are calling my house," said Kramer. "It is like a second home. I walk in here almost anytime and almost everybody I know and I talk to and say hello."
There is also a waitress that has been at the restaurant for 38 years, but even though she lives in South Carolina now she still comes up during race season and will come in and serve food at the diner, said Kyratzis.
"I don't like big business coming in and throwing a mom and pop out," said Kyratzis. "I think that is wrong with what is going on with the United States right now. We are losing our little niches."