The Whaling Station’s general manager shares the steakhouse’s secret to success.

Perched above Cannery Row, the Whaling Station has watched waves of restaurants come and go. The storied steakhouse opened nearly 50 years ago and remains steeped in tradition: prime rib arrives on a carving trolley and servers toss Caesars tableside.

General Manager Alfredo Ortiz has been a fixture here for 20 years. He started as a busser and worked his way up to general manager. His beaming smile and gregarious greeting reveal why the restaurant has such a fierce following among locals.

Weekly: How do you make 50 years?

Ortiz: Consistency and quality of the experience. We’ve had cooks who have worked here for more than 40 years. They ensure a high quality of product, whether it’s a steak or a salad. It’s the same for the front of house too – we offer a high quality of service.

What’s been most memorable?

We have so many locals who come once a week for dinner, and now we’re seeing the next generation come in. So many diners tell us, “I used to come here with my parents,” and now they’re coming with their children. Locals have a lot of choices and it makes me proud they choose us.

Some things have probably changed over the years.

People used to make reservations for later at night. Now they eat earlier. It’s also less formal. People used to get dressed up with a tie and jacket. Now it’s more casual, more easygoing. It’s still the same quality experience, but more approachable.

The best steak is… ?

[Laughs] Everyone asks me, “Freddy, Freddy, what kind of steak should I get?” They’re all good, and it’s really a matter of your personal taste. I like rib-eye. I like the marbling – the fat – that gives it flavor. And bone-in, like a cowboy steak, just gives it that extra flavor.