Team Food Makers
“But Mr. Wilbur—I can't possibly get all these people done before eight!” I stared at the line of customers waiting for their orders to be taken. My manager, a stiff, balding man, merely raised his eyebrows. “Eight's closing time and we need everybody taken care of. I've got to get back to the make line.” The “Food Makers Italian Restaurant” was a busy place at this hour. As a new member of “Team Food Makers” I was finding myself a little bit overwhelmed. Great billows of steam rose from the pans of deep fried chicken and noodles. Cooks shouted different orders at different people. The customers in the dining room talk, laugh, and clatter their forks. Speakers blare the latest popular radio station. And Willy would not stop setting his pots down with a crash after washing them. I leaned forward over the register, trying desperately to hear the mumbling voice of my first customer. I had to get this right—if I called the manager again, surely I would be fired. “. . . ...