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The Only Thing LowerThan His Grades s His Selâ€"Esteem. bring to this business. We‘ve been consumers all our livesâ€"let‘s put in all the things we‘ve appreciated all our lives, all the little things, the extras that we‘ve enjoyed as customers over the years. We firmly believe we‘re not here for us. We‘re here for the customer," explained Graham. Three years ago if you had talked to Graham about where he would be working in February 1987, it‘s unlikely he would have said in a fish and seafood ‘‘We‘re a little unique because of our lack of experience. We cook as we do at home; we treat our customers as if they were guests in our home," said Graham. ‘‘We don‘t use institutional food here. The halibut is brought in whole, and I cut it. We don‘t buy breaded and frozen shrimp; I buy it, vein it, bread it and cook it right here. The batter I use, I make myself." The Bakers add that their newness to the restaurant business is more than made up for by the other experiences they bring to their business: he, general business knowledge gained through 21 years in management at the former Dominion Life insurance company, and they, as "consumers for a lifetime" who enjoy food and enjoy dining out. ‘‘The turning point for us in putting this together occured when Janet and I woke up in the middle of the night one time in a sweat from worry. We said ‘are we crazy? Why are we going into this? We don‘t know anything about it?‘ We decided, though, that we probably had the best experience that anyone could Not Janet and Graham Baker, partners in a new Waterloo seafood house, Peter the Fisherman, located at 355 Erb St. W. This couple believes their lack of knowâ€"how in restaurant management is one of the main reasons for the success they‘ve experienced since opening last October. Their explanation is simpleâ€"inâ€" stead of doing <the way a typical restaurant would, the Bakers do things as they would at home. Most people would think lack of experience in running a restaurant would be a disadvantage for someone thinking of opening a restaurant. Chronicle Staff A restaurant just like home restaurant. Yes, Graham and Janet had long talked about opening a restaurant or hotel somewhere, but maybe 10 years from now when he would be closer to retirement age. The "monkey wrench" in that plan, occurred in the fall of ‘85 when he, then vice president of corporaâ€" tion services at Dominion Life, along with eight other senior executive at the company, were ‘"let go‘" after the acquisition by Manufacturers Life. **Looking back it was a great thingâ€" Bhas: Sytvan understands how tough it can be + 2. _ for a child who‘s falling behind in school. 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There‘s no Janet and Graham Baker 95 King St. N., Waterioo Jour cnild « ill improve at Jrast one full grad equnalent scorr in math or rading si.ills after 36 hours of instruction, or we will rontinue up to 12 addional hours of instruction. at no that became the little shove that caused us to put our plans into action 10 years early," he said. ‘"We have to thank ManuLife for all this. They provided the means to do this."‘ Graham went about his search for a business in the only way a former executive with more than 20 years experience couldâ€"he was thorough. He studied the market, and decided a fish and seafood house had growth potential. He looked at starting from scratch on his ,___886â€"2040. Free Parking Front and Rear Ja{PBoyRECLINER ALAN RIGBY‘S LAâ€"Zâ€"BOY GALLERY For the Most Comfort Treat Yourself To A s‘ _ Free ‘‘The whole process has been a learning experience. In a short period of time we‘ve had to learn a whole new career. The things I‘ve enjoyed most is, number one, going from the planning stage into reality, and two, for the first time in my life I have direct control over all aspeects of a business. It‘s fun. It‘s a challenge. People say ‘isn‘t it a lot of work‘ but it isn‘t because I enjoy this," concluded Graham. Since opening the Bakers have served more than 10,000 meals at their restauâ€" rant. They admit that while their profit picture still isn‘t bright, they are doing better than they had planned they would be. In the long run they hope to open four or five restaurants in neighborhoods throughout the area. ‘"‘Our concept is to try and address a number of markets with a limited menu. This is not a seafood place that has 12 different fish on the menu each night. We offer a combination of fastâ€"food fish and chip things, with a goodselection of grilled items." Meals can be taken home or eaten at the restaurant. According to Graham, the single most important reason most restaurants fail is simply that they‘re too big and the risk too great. That‘s why, rather than open a 200â€"seat establishment, the Bakers settled for one which is much smaller, at about 50 seats. He also decided that there was a tremendous void between the corner fish and chip shop and the highlyâ€"expensive restauâ€" rants now operating in the area, thus their menu includes everything from a $2.85 fish and chip dinner to a meal of grilied scallops priced at $9.95. own, but decided that his lack of experience was a liability because he didn‘t know what equipment he needed or what suppliers to use. The idea of buying an existing restaurant was dropped because "the reasons they were for sale were the reasons we wouldn‘t want to buy them.‘" Finally he met the owner of a Toronto chain of Peter the Fisherman restaurants and "was so impressed with his concept‘" that the Bakers purchased the license to use the name and basic concept in this area. Despite this agreement the design of the Waterloo restaurant, the menu, cooking "Rbe Â¥5), UV VC You for 28 Years Special Low Prices Here it is! Including You Deserve The Best on Mechanism Lifetime Guarantee Free Head Cover, Fitted Armcaps