Gourmet Pizza Place
I got the job just by walking in and asking the disgruntled italian behind the counter if they were hiring. He grunted and said if I can take this guys order.. I'd get the job. So I walked behind the counter.. punched the customer's order into the register... and got the job. 'Course.. then he wanted me to stay and work that very day and show everyone ALL READY working there how to use the register. Pfft. I said I'd be back the next day.

Now Working there - the italian manager spent most (ALL) of his time at the strip club located just across the street. Only coming back over to grab a pizza "for the ladies" or to shag whatever trash was dangling on his arm. And let me say.. the restaurant's back office is by no means sound proof.

The guy was a hoot. Constantly on cocaine and ex. We took his absence as an opportunity to also enjoy a bit of fluff ourselves. Though he did return often enough to shake up some flip outs and encourage more people to quit. I had no clue pizza dough could become such a versatile weapon.

None of the employees had any expereince working at a pizzeria. The veteran of the place was going on 2 and a half weeks.. but he came in hung over most of the time and when he wasn't hung over.. he talked about model boats constantly. We kept him in the back away from the customers.

We were all juvenile misfits or just old skanky pot heads trying to run a fucking restaraunt with out any guidance. We'll stick around and attempt making pizzas and pasta if we get paid.

And we did for a short while - until some suits came in and said they were shutting the place down. Big surprise. Had to go get the manager across the street to let him know ;)

There was some revolting shit going on there... like the food they kept in what looked like amniotic fluid. You know - like eggs and olives etc. After working there.. I never order salads or soup any where.

The place also served tuna and chips and it turns out the tuna was so old.. the other employees had been scooping around the mold and feeding it to the customers for what had to be months..

Apparently there's this thing called "rotation" and anyone who has worked at eateries knows it's importance. Well - we sure didn't..

I saw the italian manager some time later in a booking photo.. something about possession. Too much fun.
(blahism, Sun 23 Jul 2006, 22:04, Reply)