For a while during College and the immediate aftermath of my dropping out of higher education I worked as a cook at a local steakhouse in town.
It was a wonderful job. I not only learned a tremendous amount about preparing and cooking food, but I got to eat steak every day for free. And as a 19/20 year old male, it didn’t get much better than eating steak every day, unless it would be spending time with, and flirting with, very pretty young women; known in the steakhouse trade as waitresses and cashiers.
The work day consisted mostly of basic food preparation such as; chopping dozens of heads of lettuce for salads; slicing boxes of tomatoes, cucumbers, and onions; shredding cheese; melting butter and cheese with garlic and seasonings for griddle bread; cleaning and wrapping potatoes for baking, making salad dressings, and preparing pasta and potato salads while cooking soups.
Those preparation periods were actually relaxing and allowed for a great deal of comradery with the rest of the staff. While the preparation work was going on there was always a low level of open grill work as the odd individual wandered in “off-rush” to order something to eat.
Now it wasn’t all fun and games. When the rush periods began things quickly got very hectic. When you get a house filled with 85 to 150 people all wanting a different meal, prepared in a different manner, it can get overwhelming for a small cook staff. During rushes, ours typically consisted of my good friend Jim and I.
Jim got me the job there, and so when we began working together, he was running the show and handling the meat grill while I was handling the plating and peripherals (toast, fries, batter-fried fish and shrimp). Jim was amazing at keeping the orders straight in his head, and running up to 20 square feet of grill with several different temperature sections.
The Steakhouse used warmed metal plates to serve meals on and so also had wooden planks for underneath the metal plates so that they could be carried out to tables by the servers. The metal plates were above the grill in front of Jim and I being warmed. The wooden planks were on a shelf behind where I worked.
Jim would be lucky to hit 5’-7”.
I topped out at 6”-2.
It didn’t take long before we switched positions and I became the lead griller and Jim took over backing me up. Yes it took a while until I got as good as Jim at telling how cooked a steak was simply by poking it. Yes, it took a couple weeks for me to get a handle on timing various cuts of meats to be cooked to different levels of doneness and have them all be ready at the same time.
Neither of those were why we changed though.
We changed because, when Jim was grilling, once in a while when the rush was in full swing, if Jim could spare a moment, he would reach back behind me and grab 2-3 wooden planks to pull forward to help me out.
Invariably as he whipped them forward, no matter how hard he tried to raise his arm high enough, he would inevitably clip me right in the back of the head setting off stars and driving me forward onto the hot griddle.
Several months later, Jim had moved on to another job and I broke my right big toe (see Bad Week for a Big Toe part II). The doctor at the hospital decided that the thing that needed to be done was to put my right leg in a walking cast from just below the knee to just past the ball of the foot, leaving all the toes “hanging” out in space in front of the cast and about 2.5” off the ground. That way, for 4-5 weeks the big toe would not be able to be used to push down against anything and the knuckle would be able to heal.
I wasn’t supposed to work. But, I was able to convince the restaurant owner that it would be ok to put me back to work even with the cast. I convinced him that I could get by without a right shoe. And that I could walk fine on the single 2” x 2” rubber pad embedded beneath the right heal. I even convinced him that as long as I used a heavy woolen boot sock to cover my toes, there wouldn’t be any health code violations.
Looking back, I think he really wanted to be convinced, because on a full weekend rush, I could handle the entire 30 square feet of grill space, more than twice the grill of any other cook he had.
One night, in the rush to get the restaurant cleaned up after closing, I shut off the deep fryer oil and started to clean the grill and griddle while waiting for the oil to begin to cool down enough to carry. As normal, my then partner Jon was cleaning up the back and mopping the concrete floors.
I was in a hurry that night and grabbed decided to empty the oil too soon. I grabbed a towel and hoisted the 7-8 gallon vat of still 300 degree fryer oil out of the fryer and headed towards the back of the restaurant to poor it in the waste oil drum. As I turned the corner out of the kitchen, I placed all of my weight on the 2” square rubber pad under my right heal which was planted none too firmly on soapy wet, painted, smooth concrete floor.
As my left foot came up, I started to slide sideways, holding that still popping 60 pounds of fryer oil out at near arm’s length in front of me.
I couldn’t put my left foot down for fear of stopping too fast and sloshing that stuff all over my bare forearms.
I couldn’t let go and drop the vat for fear of deep frying my sock covered toes.
I slide ten feet struggling to keep my balance; ten feet that I vividly recall to this day some 38 years later.
Even after my toe healed and was safely re-encased in a heavy leather boot, I never again picked up that vat of oil until it had fully cooled down.
There was a cashier who worked there that was Claudine Longet’s doppleganger; same eyes, same hair, same quiet voice. I was unquestionably smitten. But she was a bit older than I, and had a daughter, so while smitten, she wasn’t on my radar screen. One day a group of cowboys wandered in for lunch and she dashed back into the prep area to gush over one of the handsome guys and laugh about what she’d do to him in a dark car somewhere.
When he and his buddies walked up to order she rushed out to take care of them. I wandered out as much to watch the fun as to be ready to cook whatever they ordered.
She was all big brown cow eyes, he really didn’t seem to be paying attention until she tried to be too “Breakfast at Tiffany’s Hepburn” on him and flubbed her line; becoming so embarrassed that she rushed out of the building while he and his friends laughed.
Her error?, the similarity in sound between the word “condiments” for the tomatoes, onions, and pickles, and the drug store item she wanted for that dark car. As she handed him his burger, she directed him over to where the “condoms” were, stuttered, turned a most brilliant shade of red, and fled the scene.
My best memory though from that job happened one Saturday just as the main lunch rush was settling down and while the restaurant was still filled with people happily chowing down. My “syllable-challenged” cashier was taking orders when a guy staggered over from the bar next door to get some lunch. After working to focus on the menu for a bit he decided to order a ½ pound hamburger with fries.
Apparently he though he wanted it really rare.
Because as he ordered it he became louder and louder until he was literally screaming, complete with spittle flying and hand gestures. He was yelling at the cashier; “I want it rare, and God Dammit it when I say rare, I mean RARE, do you know what fucking RARE means?”
As he began to scream; “Well do you?” I reached behind me and pulled a burger patty from the walk-in.
That patty may have touched the grill, but surely never rested there. As soon as I let go to drop it I scooped up my spatula, flipped it, and plated it on a bun with some cold uncooked French fries.
The meat was still red. The grill marks hadn’t even really turned gray yet, much less charred; you could feel the cool flowing off of that thing when I handed it to him.
He shut up, trailing off immediately with a weak sounding “youuuu”.
He looked at the burger plate, and then up at me. I just locked eyes with him and smiled.
He looked back to the burger plate and then behind him at the hushed dining room where scores of people were looking at him, then back to me.
I have to give him credit, he understood the situation immediately, alcohol fog or not.
He meekly slurred: “If I apologize to the lil’ lady, would you cook this thing a little bit longer for me?
© Copyright 2016 Marty Vandermolen