00:00Hi, my name's Mark Hanley. I'm the owner of the Terrace Chippy and Port Erin Chippy.
00:06I've been working TTs since 1985, which is 40, this will be the 40th year.
00:11I think some years are busier than others, obviously a lot to do with weather,
00:17but you notice some years like the year 2000 one was very busy and when it got on the TV,
00:23it definitely made it more busy. There was a bit of a lull before that,
00:26but it seems to have worked well back up there at the moment.
00:30We have lots of extra staff in for the two weeks, lots of extra hours more than anything,
00:36more than extra staff. The girls and boys will all work a lot more hours.
00:41TT, we're going to be open all day, every day, in both shops here and Port Erin.
00:46And for the Terrace, we'll be open until 11 o'clock, the takeaway, which is longer than normal,
00:53and 10 o'clock in the diner. From about the middle of practice, we will start doing that.
00:57Yeah, we do breakfast from 9 o'clock for the actual TT week, they're very popular.
01:02They finish at midday, and then it's just the normal chippy through the day till the night.
01:08Well, the spuds have to be well early because they all have to be grown, so that's all covered.
01:13The main thing is just making sure you've got enough stock, actually, in your freezers,
01:17enough plates, knives and forks, cups, mugs, everything like that has to be ordered well
01:23in advance to get it in. Signs for your windows, signs for outside.
01:27The usual thing is just make sure you've got everything ready, ready for it.
01:30Are you excited?
01:31Yeah, as ever.
01:32Do you want to talk to me?
01:34Do you want to talk to me?
01:35Do you want to talk to me?
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