”We’ll introduce you to our oldest employee,” says Pat Roberts, co-owner with husband Ted of Redmond dining institution Mrs. Beasley’s.

”I was only 5 when I started,” answers a laughing Janet Bergum, who clarifies that she’s a ”longer-term employee.”

”Actually, I’ve been here longer than Ted and Pat,” Bergum, 51, adds. ”They changed the furniture and the rug and stuff, but they can’t get rid of me. Try as they may. But I’m not the ‘oldest’ employee.”

Welcome to the world of Mrs. Beasley’s, where the employees, whatever their ages, are treated like family.

”That’s the only way she can get away with calling me the oldest employee,” Bergum says.

Defying the usual quick turnover of the restaurant business, the establishment can boast that one-third of its staff has worked there for more than 15 years, says Ted.

The Roberts took over Mrs. Beasley’s in 1979, just more than a year after its founding by Erv and Elaine York, owners of Big O, also in Redmond.

The restaurant is popular with locals, as well as travelers headed toward Canada or Reno on Highway 97, say the Roberts.

Breakfast and dinner are the busiest meal times at Mrs. Beasley’s, which is open seven days a week, 364 days a year, closing only for Christmas. Using its coffee shop, dining room and full-service lounge, the 6,000-square-foot place can seat up to 225 patrons, says Ted.

Mrs. Beasley’s offers ”family” dining, specializing in American, German, Italian, Mexican and Asian cuisine. ”The menu is kind of diverse,” Pat says.

In other words, there are plenty of good old comfort foods to choose from. There are regional favorites, like Texas Style Chicken-Fried Steak ($10.50), and the Stuffed Meatloaf (also $10.50) is another popular item.

Lasagna blends six cheeses and a meat sauce and comes served with grilled garlic bread (lunch, $8.95/dinner, $9.95).

The six kinds of burgers ($6.50 to $8.25) are one-third pound patties that are served with a choice of fries, salad or cup of soup. Make it a double burger for $2 more.

The menu has changed only a little over the years, Pat says.

”Lobster tail and crab legs are pretty expensive to inventory, but we make sure we have them for special occasions,” she says.

”We have one couple that come in for their anniversary, and she always wants the lobster tail. We make sure we have it.”

Longest-running employee Bergum knows about special occasions. Just ask her about her 40th birthday, when a hog-caller sat in her section – during lunch and dinner.

”I’ve endured a few bad birthdays here,” Bergum deadpans. Later, she asks the Roberts, ”Would this be a good time to ask for a raise?”

Pat taps a hand on the salad bar, which is not in use at the moment: ”Step up here, you’ll be taller than anybody else.”

”Oh no, that’s going to be the headline,” Ted worries aloud. ”’No raise for oldest employee.’”

And with that, the longest-running employee and her bosses share a familiar laugh.