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violation but there was no time to fix the issue, right? It was a mistake, just happened to be on
<br />the wrong side, and once it was done she was still almost in a panic because it's intimidating
<br />and she has no idea, you know, this is Reanna's first restaurant job. So, yeah that's what
<br />we're doing here, we want to just to make sure that it is very clear that we take it very serious.
<br />And to be honest, this is a first for us, I truly didn't maybe even clearly understand what we
<br />were checking off, you know. I much rather not get fined, I'd much rather not have a you know,
<br />a blip on our record, we don't have any blips, we haven't had any blips. We will never have
<br />another blip, you know what I mean? So, for me to be here in front of you guys, it was just
<br />that, to make sure that we know that we're taking all actions to make sure that this doesn't
<br />happen.
<br />Fuke: Thank you very much. Board Members, do you have any questions of the licensee?
<br />Hughes: So, is it a common practice at the end of a work day to have a drink with all your
<br />workers?
<br />O'Shaughnessy: No, I mean for a pau hana is a thing, you know if you'd like one, we offer
<br />that at the end of the shift, which most places do and almost say all of them do. She was
<br />clocked out, she was done for the day, all of them were done for the day, there was one
<br />person Gracie who was still in charge and still finishing up, but everybody on the clock out
<br />list was completely clocked out who was there including Soren, who was in charge that night
<br />which doesn't clock in and out but there. And you know, yeah it's a end -of -the -night thank
<br />you, see you later, but we don't hang out at Smash Daddy's. We close early for that reason,
<br />we close at 8:00 p.m. during the week, and 9:00 p.m. on the weekends. 9:00 p.m. is for that
<br />reason, it's not a place to hang out and you know we're not doing it to socialize and be there,
<br />we had a long shift, we're ready to go home. So, that's yes but no.
<br />Arvidson: Opportunity for the staff to just have one quick one, and then be able to go home
<br />and do whatever they do after work, but just as a kind of reward of okay, you just worked and
<br />here's a little something for you, but it's not common practice to be drinking with the employees
<br />like that, no.
<br />Fuke: Any other questions?
<br />There was no further discussion by Board Members.
<br />Fuke: I just had a question, I mean I'm not familiar with the restaurant, so is this a restaurant
<br />much more than it is a bar, correct?
<br />O'Shaughnessy: 100%, and we do a lot more burgers than beers, yeah.
<br />Fuke: Yeah, so how long have you been operating?
<br />O'Shaughnessy: Year and a half, mid -April is when we opened last year. And with that being
<br />said, we have I believe one of the higher blue card holding staff, everybody on our staff we
<br />require to take the blue card class for that reason. And Rihanna being our newest employee,
<br />hadn't taken the class yet, she was in the next one to go in and take the next class. So, taking
<br />steps to correct the situation.
<br />MINUTES - LIQUOR ADJUDICATION BOARD MEETING - THURSDAY, DECEMBER 4, 2025 - HILO PAGE 10 OF 29
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