McGuire: Long before the restaurant explosion of the mid to late 1980s, 21 has enjoyed a reputation since 1930 as a place to see and be seen, where patrons can be recognized consistently, and where their personal likes can become second nature to the staff. Maintaining staff is one of the strong points of 21 in that people find com- fort in familiar surroundings with familiar faces who know them, recognize them and their family and friends and who deliver a quality product and level of service each and every visit. Consistency of personnel is critical, and being able to effect improvements without the feeling of radical change has been key to our success. Thirty staff members have been at 21 for over 21 years.