The Velawesomeraptor Himself (clayrobeson) wrote,
The Velawesomeraptor Himself
clayrobeson

Drag Queens? I'll take twelve, please...

I started work at La Pastaia on December 8th.  Today is January 8th (or was a little bit ago when I sat down).  Tonight I got to train the new hostess they hired.  A month after I started working, I'm trusted enough to train someone.  That was a bit of an upper, I must say.

It was a fun evening, if only for the fact that the host job can get lonely, especially when there's a large party sitting right near the host station. 

There are heavy sage colored curtains that can be drawn across certain areas of the restaurant, closing them off into quasi private function areas.  Tonight we had a party of twelve, so the curtains right inside the door were drawn, creating a boxlike space containing the host stand, the coat check closet, the "mints and toothpicks" armoir and the front door.  But the new hostess was there, so the sense of isolation that can sometimes come was much less.

The party, which came in at 6:30 and didn't leave till 9:30 was made up mostly of 40 and 50-something drag queens.  They were gussied up in their finest (not most fabulous, but finest) and were having themselves a night of Italian food.  They were very pleasant to the new hostess and myself, although I hear they gave their waitress a pretty hard time-- 14 separate checks (there was one real woman and one male dressed man there, too) and 9 separate cocktail checks on top of that.  She was a little stressed by the end of it.

But my night was made up of bonding with the new hostess and sharing all of the 'And no one told me THIS' facts about the restaurant.

The new girl left around quarter of nine, and I was due to stay till 9:15.  The manager asked me what I wanted for dinner, and I asked for a simple plate of risoto.  Alfonso brought me that and a nice glass of red wine.

I sat towards the back of the restaurant where I could hear the noise from the kitchen, but still hear the murmur of the last of the customers.  I was staring across the restaurant and out the large plate glass windows at the front.  The streetlights reflected off the slightly damp roads, causing them to glow slightly amber... it almost looked like there was a thin, pristine layer of snow on them.

The wine was excellent.  Light on the tongue, with a buttery start that became fruity, then woody before evaporating into a hearty, earthy flavor that lingered until the next sip.

It was a good moment.

And now I'm here, in my WWDN t-shirt and my Beer pants waiting for one of my last bottles of Golden Ale to chill, because tonight I'm in the mood for something else happy.  And boys and girls, this is it.

me
Content for the moment


Update: Oh, the Golden Ale. My god, the Golden Ale. This is the brew that komos and I made for my going away party back in 2003. It is... bounteous. A sweet and fruity start gives way to a buttery (I like that word) bitter-at-the-back-of-the-tongue finish. It is definately the finest thing I've ever had a hand in brewing. I have two left. They will be treasured.
Subscribe
  • Post a new comment

    Error

    Comments allowed for friends only

    Anonymous comments are disabled in this journal

    default userpic

    Your reply will be screened

    Your IP address will be recorded 

  • 6 comments