If you want to know how good a chip shop is, the length of its queue on a Friday is a good barometer.
Recently named as the fourth-best fish and chip shop in Britain by Tripadvisor, The Harbour View in Seaton Sluice is no stranger to a lengthy line.
On Good Friday, the takeaway is so in-demand that staff have taken to arranging entertainment for customers, with face painting and live music on the bill this year.
For fish and chips shops, the Easter weekend is akin to the festive period to Fenwick. It's the busiest day of the year, a time when regular customers are joined by those who have travelled from afar to make sure their traditional Good Friday meal is worth waiting for.
Just as department stores prepare early for Christmas, chippies have to be on the ball to make sure the Bank Holiday goes swimmingly.
Manager Waseem Mir is a veteran of the Good Friday shift, as are his staff. Waseem told ChronicleLive just how much goes into Good Friday, and why he loves the shift despite the extra hours spent behind a hot fryer on a spring day while most of the country is enjoying a day off.
"It's pretty much a full week's worth of preparation that goes into Good Friday," Waseem told ChronicleLive.
A dozen employees are required to ensure a smooth Good Friday Service, instead of the usual seven or so who work in the takeaway and kitchen.
Usually, the Harbour View will have staff in from around 8am, for an 11.30am opening. But on Good Friday, the first member of staff arrives for 5am.
"He makes sure all the fish is fresh, freshly cut and all prepared correctly," said Waseem.
"He won't be done until 12- 1pm. It's a long, long day for that gentleman."
The staff who prepare the batter, peas and sides work an extra four hours, just to get everything ready.
Usually, The Harbour View runs a takeway and sit down service. But on Good Friday, the restaurant is shut. Why? Because all seven fryers are required to cater for the queuing masses.
Waseem says he orders around three times as many ingredients for the Good Friday and Easter Saturday rush.
That's approximately 1,600kg of spuds that need to be washed, peeled, prepared and fried. For a Bank Holiday-themed frame of reference, that's the same weight as a towing caravan.
"It's a lot to do, but we feel it's all worth it," said Waseem.
"Even with the restaurant closed, we have 12 staff working at once. That's just to make sure they all get their breaks, and that customers are getting lovely, hot food as quickly as they can.
"We could take staff off and save on wages, but that's not what we're about at all. We're about quality. Quality always comes first for us."
While it may be a long day for the Harbour View crew, the time goes quickly - and the business's popularity is a source of pride.
Waseem added: "For us, when we see the queues and all the people, it's a rewarding aspect. When you're feeding people, its rewarding, especially when you're giving them good quality.
"We are very lucky to have customers. They appreciate us, and we appreciate them."
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