file: ///E: /Geographic Research/Topics/1 Introduction/Introduction_Blue C...
AUTHOR: MIKE ROSE
NAME: Blue-Collar Elegance
SOURCE: The American Scholar 78 no3 43-9 Summ 2009
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My mother, Rose Meraglio Rose (Rosie), shaped her adult identification as a waitress in espresso shops and family restaurants. When I was growing up in Los Angeles throughout the 1950s, my dad and I could occasionally go out at the restaurant until her shift finished, and then we would ride the bus residence with her. Sometimes the girl worked the register and the counter, and sat generally there; when the girl waited booths and dining tables, we identified a presentation area in the back where the waitresses took their very own breaks.
Presently there wasn't very much for a child to do in the restaurants, and thus as the hours stretched out, I viewed the cooks and waitresses and believed what they explained. At mealtimes, the rate of the home staff plus the din from customers picked up. Weaving out-and-in around the room, waitresses aware behind you in impassive yet urgent voices. Standing on the service windowpane facing the kitchen, they named out cut orders. Fry four in two, my own mother would say because she clipped a check upon the metallic wheel. Her tables had been deuces, four-tops, or six-tops according to their size; seats areas also were nicknamed. The racetrack, for instance, was your fast-turnover front side section. Vocabulary conferred expert and signaled know-how. Rosie took consumers' orders, pencil poised more than pad, while fielding questions about the foodstuff. She wandered full lean through the room with dishes stretching up her right arm and two cups of coffee in some way cradled in her proper hand. She stood by a stand or booth and removed a platter for this person, another for this person, then another, recalling who had the...