Akers has worked there for 13 years and has never missed that much work.
On Friday they went back to serving a full menu, but Akers isn't serving as many people as she would like.
"It's always slow in January after Christmas, but it's worse now," Akers said.
The restaurant has water and ice delivered daily and if needed, workers will go get more. Cook Mazie Dalton estimates they're using around 75 gallons of water per day for the operation.
"It's a royal pain," Dalton said of not being able to cook with tap water. "It's more of a headache because you have to keep changing the water."
Dalton said the overall process is taking longer but that's OK because she's scared of using the tap water to cook with at home, too. She's up everyday at 4:30 a.m. and walks to work to prepare the restaurant's kitchen operation.
"We go after water I don't even know how many times because people don't want anything cooked in this dag-on tap water, nothing," Dalton said.
Jimmy Barry stopped in Park Avenue on his way to work for some biscuits and gravy, eggs and bacon.
The West Madison resident often stops in for breakfast.
"I'm glad they're using bottled water," Barry said. "This is a lot easier than cooking at home."
Park Avenue doesn't have an idea when it will return to using tap water.
"We've done everything we know to do," Dolin said. "It's going to take a long time to get customers' trust back."
Reach Caitlin Cook at caitlin.c...@wvgazette.com or 304-348-5113.