The formal title may be concession cashier, but Margie Perry is essentially everything but the cook at Palace Station’s oyster bar. There really isn’t much that can be done about it. Palace Station’s oyster bar is one of the worst-kept secrets in Las Vegas, and it can get pretty busy, with waits in excess of an hour just to get a seat. And while the rush can be a little hectic, Perry, who has worked at Palace Station for 12 years, wouldn’t have it any other way. Busy is actually better, really, because it means more customers, and the customers are what Perry loves most about her job. She knows what it takes to keep them happy, and even what to do with those who have soured after waiting too long for a seat or having a rough night at the tables. “By the time they leave, they’re all happy customers,” Perry said. Her positive energy rubs off, and while the food certainly helps, it’s largely because of the attitudes and service provided by people like Perry that make Palace Station’s oyster bar the success it is. Regardless of their mood when they first arrive, if they’re happy going away, there is a great chance they’ll be happy to come back in the future.

By Greg Jones

Greg Jones is managing editor of Casino Connection Nevada, as well as associate editor of Global Gaming Business magazine.

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