Allen’s Pool Service

Specialties

Certified pool and spa water chemist. Pool water so clear that if there was a book on the bottom you could read it. Water chemistry is the most important factor of your pool. Good water chemistry keeps your pool safe, the surface long lasting, and the equipment running properly. Awesome Consultations and FREE Advice anytime. Call us before you build a pool and the builder tries to shove pool options down your throat that you don’t need. — We do the things that other pool services don’t do, and do the things they do… better!

History

Established in 2001.

I grew up in a town southwest of Chicago that has a population of 3,300. Analía grew up in a town in the center of Argentina that has a population of only 1,700 — and 1,000 of that is cattle. (Just kidding about the cattle.) The year was 1990, I had just finished attending The DeVry Institute of Technology, so I moved to the Caribbean island of Sint Maarten. I found myself working for the first time as a waiter at Cheri’s Café. It was the number one nightspot and restaurant on the island. Two live bands every night, menus in four languages, lots of «froo-​froo» drinks, and Latin dancing. On the night of April 14^th 1994, Analía and her friend sat down in my station. She had the grilled chicken salad, and her friend had the ½-​roasted chicken with french fries. I do not really remember that, Analía saved the receipt. She came to the U.S. for 3 visits in 1998 and stayed on the 3^rd. We married in 2000, moved to S.D. for the weather, started a business and bought a house.

Meet the Business Owner

Dick A.

Business Owner

We cook on a charcoal grill about 3 times a week. Dick has cooked the Thanksgiving turkey on a Weber® grill every year since 1991 all the way from the island of St. Maarten, to Chicago, to Long Island New York. It all started in 1967 when Dicks’ dad was working at Monkey Wards. Wards had a demonstration for the Weber® and dad bought the demo grill for $ 49.00. Mom thought he was nuts for paying that much for a charcoal grill in 1967. That same grill made it to 1992 when dad finally broke down and bought the new model that was easier to clean for $ 70.00. When Analía saw my grill in 1994 on St. Maarten, she tried to describe their grill, called a parrilla. I never understood how it worked until we went to Argentina this February. Argentina has the largest meat consumption of any country. If you put a big plate of salad in front of an Argentine person, they will tell you, «That’s not food, that’s what food eats».