ORANGE PARK – Not everyone enjoying a free dinner Monday at Golden Corral Buffet and Grill was retired from the military.

“I’m active and serve on a ship,” said one man, “and we don’t eat this well.”

With that, he had restaurant owner Lawrence Johnson stack a second piece of steak on his plate.

Johnson stayed busy cutting steaks and ribs for veterans for five hours as part of the company’s annual celebration to celebrate the contributions made by service members. However, the mission seemed more personal for Johnson because the men and women lined up to the back of his parking lot weren’t just customers; they were neighbors and friends.

“It was a beautiful thing,” Johnson said.

Golden Corral offered veterans a free buffet from 4 p.m. to 9 p.m. According to Disabled American Veterans’ Sgt. Bradley S. Crose Chapter 38 Commander John Cornish, the event was more significant than extra servings of mashed potatoes, meatloaf and baby back ribs.

“(Monday) I saw a World War II veteran and a Korean War veteran, and it is just such a great feeling, and to see them talk and have fun and communicate with each other and be comrades and arms in service our country,” Cornish said. “That was a beautiful thing. To see this much appreciation means so much.”

Two of the guests were Dr. Eugene White and his wife, Dr. Audrey White. Eugene fought in the Korean War in 1952.

Cornish, whose chapter is in Orange Park, greeted fellow veterans at the front door while Johnson worked the grill. Cornish said he counted nearly 1,600 attended, while Johnson said his rough numbers suggested 1,200.

“It was a lot, especially for our third year,” Johnson said. “This is just the third year we’ve been open, and it’s taken a lot to operate at this level, at this volume.”

Johnson said the most requested food item was steaks, which he cooked 283½ pounds. As far as meats, hungry soldiers could also choose ham, turkey, ribs, fried and baked chicken, fried and baked fish, meatloaf, pot roast, tacos and sausage.

The Navy Junior ROTC from Orange Park High volunteered to help bus tables, wipe down the serving area bars and assist servers.

Johnson happily greeted every veteran as they approached the grill to request either steak, ribs or turkey. He smiled, made eye contact, and ensured their portion was enough.

“I always want to thank them for what we have established,” he said. “What we’re doing for the veterans is giving them thanks. I appreciate the time that they’ve given me.”

“(Johnson) has supported not only my Chapter 38 that we are part of, but all veteran organizations,” Cornish said. “He’s just such a delight to have in the community. I tell you, he makes you feel welcome.”

But certainly not hungry.