Cooks, bartenders and a heartfelt ovation
OK, the last paragraph of this Shallow Thought Wednesday by guest poster John Lindner made me laugh out loud at my desk, and that doesn't happen very often, especially not my second day back from vacation. Here's John. EL
I’m one of them. What I learned from that era: Chefs and cooks skew dorky while bartenders are almost always cool. Why is that?
Full Disclosure: At the height of my professional cooking career, I was a steak house “cook” … and a moderate to heavy dork. At the pinnacle of my bartending days -- an upscale restaurant, name since forgotten -- I could chill a martini merely by looking at it. A very popular trick.
(Rare note on video: I swear I didn't know John Wayne had a brother.)
Ovation: I’d like to send a big thank-you out to all those servers who know that the condiments should be on the table before or as the meal reaches the table and not after the fries have cooled. I love you all. Please tell me one thing: Where the hell do you work?