In
1984 when I moved to St. Louis (my old hometown),
I
was 37-years old and had no job at the time. So, I
decided
to try my hand at being a server at a popular
Mexican
Restaurant chain.
Funny,
the management and servers were white and
Iranian,
the cooks and kitchen staff mostly black. I’m
of
Greek, Czech, Irish and German heritage. Not even
the
customers were Mexican. Made me wonder about
the
authenticity of the food. Oh well, it was a job.
How
hard could that be? learn the difference between
a
burrito and an enchilada and you’ve got it made.
Food,
after all, is a basic human staple. As a server,
you
order it from the kitchen and the cook takes care
of
the rest.
You
bring the order to the customer on a tray, and
ask
if there will be anything else? You refill the water
glasses,
smile, hand them the check, and collect your
tip
when they leave. How bloody hard can that be?
Well,
it turned out not to be a profession best suited
to
me. Too much, Yes, sir and Yes, ma’am...would you
like
frijoles with
that? Green chili or red? And such.
Once
I dropped a tray with five dinners on it. I made
a
hell of a mess, and royally pissed off the patrons,
the
management and staff as well. More than once I
placed
a customer order wrong and served up food
they
didn’t want. I spilled drinks, brought food that
had
turned cold. I made inappropriate comments,
like,
try it, the chili peppers are plenty hot.
Long
story short, after three miserable weeks, the
Mexican
restaurant and I parted ways. And for the
next
five years even the mention of Mexican food
made
me nauseous.
I
was grateful, however, that my loathsome ex-
perience
wasn’t with a Chinese restaurant. That
delightfully
tasty cuisine happens to be one of
my
favorites. Besides, those Chinese folks are
smart
enough to hire all Asian waitstaff who
know
the difference between Kung pao chicken
and
a Poo poo platter.
-30-
Chris
Hanch 10-16-2021