A Memoir byK.L. LAYTIN, Ph.D.
"The near universal experience of teenagers working in the food service industry, but not like this."
A true story from
the late 1960s recounting the behavior of 24 teenage boys who served food
to hundreds of guests at a large hotel.
The book follows the early career of (now) Behavioral Psychologist, Dr. K.L. Laytin, when he left the Bronx as an inexperienced busboy, rose to waiter and then to Captain of the waiters, earning college tuition at the only hotel of its kind - a kosher hotel in the middle of dairy cows and chicken farms in rural Connecticut.
It was a place where kosher food was prepared by Chinese chefs, waiters were not allowed to write orders down, even with tables of eight and ten people, and where management tried to minimize the expense of feeding their army of teenage boys, by giving them stale and sour leftovers. The mistakes, the chaos in the kitchen and dining room and the organized theft of food by hungry teenage boys will make you laugh and shock you. Their extra work assignments, including "Gigolo Duty," where they were required to mingle at night with the older female guests, particularly the blue hair and prune juice crowd, will make you shake your head in disbelief.
Names have been changed to protect the innocent, although no one was really innocent.
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