Max 5 Props

[Vikki Nagindas]

PropsSteak and Seafood is a wonderful place to host your special event or corporate gathering! You can inquire with the form below or email Jackie Bennett at jac...@propswr.com , and we will get back to you with details!

PROPS Steak & Seafood serves up classic American eats for everyone in the family. Come by and taste our delicious, comforting spinach dip or join us for Sunday brunch with your friends and loved ones!

Local businessman, Mike Reece, had dreams of owning his own restaurant since he was a young boy. As time continued, Mike opened his company Reece Heating and Air, and with the aid of his wife, Cathy, became a major provider for stores such as Walmart, Kroger, Sam's Club, and various restaurants.

After dedicating the last 30+ years to the HVAC and Refrigeration Sector, Mike was well-prepared for the long hours and hard work that operating a restaurant would require. Once again, his wife saw his vision and they persevered to make his dream of a restaurant become reality. Mike Reece wanted to provide the local area with an eating experience unlike any other restaurant around.

Cathy Reece, better known to the public as Owner and Operator of PROPS Steak and Seafood, helped make her husband's dreams become reality when they opened the restaurant in November 2018. Though Cathy was known for operating Reece Heating and Air with her husband for over 20 years, she had worked for Caroline's Fried Chicken during her high school years and always had a passion for taking on new and exciting opportunities.

Cathy walked through the doors of PROPS Steak and Seafood with an open mind and heart, ready to learn as much as she could. It is those qualities that ensure not only Customer Satisfaction, but Employee Satisfaction. It will not come as a surprise when you visit PROPS, you see Cathy operating as EXPO, Food Runner, Silverware Roller, Server, Cook and any other position that she can fill in for.

Chef Kory Mack is a native of Macon, GA. Realizing that food was his real passion, he moved in with a couple of friends to Atlanta to work numerous restaurant jobs. Wanting to further his knowledge of food he put himself through the prestigious Art Institute of Atlanta Culinary Arts program with a focus on American regional cuisine.

After graduating he worked as a Sous Chef for about a year until circumstances had him thrust into the Executive Chef role. He excelled as the Executive Chef at two different restaurants for the next 12 years. The last two of those years, he also taught culinary arts for Chattahoochee Technical College, where he developed a passion for teaching and cultivating young chefs. After creating a great rapport with the students and staff, he won the Martin Luther King, Jr. Humanitarian Award in 2008. He participated in a culinary leadership program for restaurants in Knoxville, TN. He was then asked to work in Charlotte, Tallahassee, Macon, and Dallas before coming back to the Middle Georgia area for this new and exciting experience.

Over the last 25 years, he has worked from dishwasher to line cook, Sous Chef to Executive Chef, Chef Partner to General Manager. He has also appeared on Daybreak NBC 41. He has a vast knowledge of different cuisines and restaurant service standards. The woman who has been supporting his passion and career is his lovely wife, June. They have three children.

Riley Harris joined the Food Industry Workforce when she was just 16 years old. Starting out as their Hostess, Riley worked for Benson's Steak and Sushi for the next four year.s Within her time, she was able to further her restaurant skills and become a Server and Bartender. Fun Fact? Riley's journey in restaurants started in the very building PROPS Steak and Seafood is located in, now!

After working with Benson's, Riley decided to further her education and knowledge. She worked for Mellow Mushroom for the next year, taking time for her new, beautiful baby girl and family. After dedicating 2.5 years to GEICO, Riley returned to Benson's Steak and Sushi as the Assistant Manager. After Benson's closing, Riley continued her career by accepting the offer of becoming the Store Manager of PROPS Steak and Seafood, where she manages all Front of House Employees and aids in administrated work.

Marcus Redding joined the restaurant industry when he started rolling dough at Giuseppi's Pizza at the age of 16. With his insatiable appetite for leaning, Marcus proceeded to achieving his first major position as Kitchen Manager within 3 years. After staying with Giuseppi's Pizza until its closing, Marcus wanted to continue expanding his chef skills by mastering delicious plates in different cultures and styles. He went on to work for Bonefish Grill before accepting a position with Chef Kory Mack at Buca di Beppo.

With Chef Kory's insight and knowledge of the industry, Marcus was able to harness skills from culinary to business. After proving himself by becoming Kitchen Supervisor, Marcus wanted to experience a more demanding role in management. He achieved this dream by becoming a General Manager of a CookOut location, as well as, opening three other CookOut locations and working for every single store in the district.

In the end, Marcus could not brush away the feeling of wanting to get back into the cooking he loved and the people that had become his family. Combined with his nine years of management experience and 13 years in the industry. Marcus's passion for creating the most beautiful plates and his desire to grow, learn, and teach: Marcus was the top candidate for Sous Chef and Kitchen Manager at PROPS Steak and Seafood.

Vue components require explicit props declaration so that Vue knows what external props passed to the component should be treated as fallthrough attributes (which will be discussed in its dedicated section).

This not only documents your component, but will also warn other developers using your component in the browser console if they pass the wrong type. We will discuss more details about prop validation further down this page.

We declare long prop names using camelCase because this avoids having to use quotes when using them as property keys, and allows us to reference them directly in template expressions because they are valid JavaScript identifiers:

We use PascalCase for component tags when possible because it improves template readability by differentiating Vue components from native elements. However, there isn't as much practical benefit in using camelCase when passing props, so we choose to follow each language's conventions.

All props form a one-way-down binding between the child property and the parent one: when the parent property updates, it will flow down to the child, but not the other way around. This prevents child components from accidentally mutating the parent's state, which can make your app's data flow harder to understand.

In addition, every time the parent component is updated, all props in the child component will be refreshed with the latest value. This means you should not attempt to mutate a prop inside a child component. If you do, Vue will warn you in the console:

The prop is used to pass in an initial value; the child component wants to use it as a local data property afterwards. In this case, it's best to define a local data property that uses the prop as its initial value:

When objects and arrays are passed as props, while the child component cannot mutate the prop binding, it will be able to mutate the object or array's nested properties. This is because in JavaScript objects and arrays are passed by reference, and it is unreasonably expensive for Vue to prevent such mutations.

The main drawback of such mutations is that it allows the child component to affect parent state in a way that isn't obvious to the parent component, potentially making it more difficult to reason about the data flow in the future. As a best practice, you should avoid such mutations unless the parent and child are tightly coupled by design. In most cases, the child should emit an event to let the parent perform the mutation.

Components can specify requirements for their props, such as the types you've already seen. If a requirement is not met, Vue will warn you in the browser's JavaScript console. This is especially useful when developing a component that is intended to be used by others.

If using Type-based props declarations , Vue will try its best to compile the type annotations into equivalent runtime prop declarations. For example, defineProps will be compiled into msg: type: String, required: true .

When a prop is declared to allow multiple types, the casting rules for Boolean will also be applied. However, there is an edge when both String and Boolean are allowed - the Boolean casting rule only applies if Boolean appears before String:

A prop, formally known as a (theatrical) property,[1] is an object actors use on stage or screen during a performance or screen production.[2] In practical terms, a prop is considered to be anything movable or portable on a stage or a set, distinct from the actors, scenery, costumes, and electrical equipment.[3][4][5]

During the Renaissance in Europe, small acting troupes functioned as cooperatives, pooling resources and dividing any income. Many performers provided their own costumes and small objects needed for performance, hence the term "property" suggesting these items belonged to the people on stage.[5] Conversely, items such as stage weapons or furniture may have been acquired specially and considered "company property".[8][9]

"Property" and "prop" apply not only to props used in theatre, but also to props used in film and television. Properties director Bland Wade said "A coffee cup onstage is a coffee cup on television, is a coffee cup on the big screen," adding "There are definitely different responsibilities and different vocabulary."[11]

During a performance props are set up in order, off stage on a table in an easily accessed area or pre-set on-stage before the performance begins by the assistant stage manager (ASM).The person in charge of preparing, maintaining and acquiring props is generally called the property master.[12]

3a8082e126