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David Evans, born in 1960, was raised in Atlanta, Georgia. He started working in the restaurant industry in 1974 while still in high school as a busser at the International House of Pancakes on Buford Highway. In 1980, Evans moved to the U.S. Virgin Islands to work and live at the Virgin Isle Hotel. While there, he became the assistant to the beverage manager, stocking beverages in the hotel’s many bars and serving drinks on yachts.
In 1982, Evans moved back to the United States and opened a small business, selling frozen margarita and popcorn machines to bars in Atlanta. Working with bar owners proved as difficult than working for them. Evans returned to serving at the Victoria Station restaurant group before joining Bone’s Steakhouse as a server in 1983. The Cork Room at Bone’s features a ceiling with 12,012 wine corks. That’s Evans’ handiwork. He logged 235 hours over a two-month period to finish the dining room ceiling.