Bad Caterer

Bad Caterer

1.
I started catering when I was a full time student, and after I graduated and got a job, I continued. The money is good and easy. I work in a suit and tie Mon- Fri, but on weekends, usually in all black with an apron. There is no catering training course, only more work to learn from, but with experience, like anything else, it got easier, and I became much more confident.

I was confident when I held a tray of hors d’oeuvres or martinis, or plates of food. I was confident when I looked at guests wearing $800 outfits in the eye and told them they had to wait, politely, for their napkin, or extra sauce or whatever. And I was confident when I took on a 5pm-12am shift on Friday, and a 12pm- End on Saturday.

And so it was, the Friday event went well enough, and I made it to the Saturday event, we all did from the night before. Today was a barmitza, and no expense had been spared. We were to serve a luncheon and a dinner and you could feel the excitement in the guests and the clients. It surely was the event of the summer, the Jones completely and thoroughly made it impossible for anyone to even try to keep up.

The luncheon started and ended well, we broke everything down and caught a rest before the dinner would start. I was sitting on the bumper of the catering truck with the other caterers assessing the recent work activity. We ate what we had served earlier, steak sandwiches with béarnaise and we drank kool aid.