
Earlier this week, I finished reading "Waiting: The True Confessions of a Waitress" by
author and former waitress Debra Ginsberg. The book is part memoir, part social commentary, a la "Nickel and
Dimed: On (Not) Getting by in America" by
Barbara Ehrenreich. Portions included behind-the-scene restaurant confessions, not unlike those in
Anthony Bourdain's "Kitchen Confidential: Adventures in the Culinary Underbelly."
I enjoyed Ginsberg's book and am interested in reading several others she's recently written. For now, though, I'll share with you a few things I learned from "Waiting" ...
Don't worry about decaf coffee: "There is a general rule of thumb for every restaurant I've worked in: the more a customer protests the need for decaf, the likelier the possibility that he will receive regular ... The honest answer? No, it's probably not decaf."
Visitors don't enjoy our June heat, either: "I celebrated by twentieth birthday in the endless state of Kansas under a blistering June sun ... For hours, all we heard were songs by Toto (appropriately enough) ... To this day, I can't hear 'Rosanna' without having an instant vision of the parched grasses and endless highway running through Kansas."
Restaurant employees cook up much more than dinner. Just read Chapter 9, "Food and sex."