"You don't want to interview me. You don't want to hear what I have to say. People don't know how to act when they eat out."

--Waiter at Delmonico's

It's true. Most of you don't know how to act when you eat out. And judging from the actions of many reporters at the New York Times and Jack Kelley at USA Today, many journalists don't know how to behave either. Because of this, I want to explain how I go about gathering these interviews.

All these interviews are done with a mini disc and a professional microphone. I want to capture the small nuances of language that will be missed trying to scribble down notes. I later transcribe the talks, trying to preserve much of the language without letting all the...ya' know?...pauses and...ya' know?...other distracting bits of...ya' know?...spoken language that serve as mental bookmarks during conversation but are a little obnoxious when seen in print.

Ya' know???

Finally, I'm trying to maintain a light editing touch, enough to maintain the integrity of people's stories without making them look stupid or inarticulate. None of these people have ever been interviewed before, and I'm asking very probing questions. A number of people did not want their names to be used, while some didn't want me to mention the name of the restaurant.

I meet most of my waiters either eating out or just catching a few drinks. Many are friends of people I know. A lot of times I get passed a number and then call the person to set up an interview. Most interviews take place in diners or coffee shops close to where the person works. There are more Starbucks in Manhattan than McDonald's and I really hate them. Except for the one at Christopher and 7th Ave.

Sometimes we meet after work and head out to a favorite bar and dow a few drinks. And in a few rare instances, we hang out in the waiter's own restaurant after hours when the front door are locked, the house lights are down, and one of the regulars allowed to stay after closing sparks up a cigarette to mock the smoking ban. No customers.

It's my favorite time to be in a restaurant. You and a few close people, sharing stories in a well-lighted place...and sucking down the owner's alcohol for free.
10:26:15 PM     comment []

"The average sheep, restaurant patron doesn't know what goes on behind the scenes. I do, and that gives me the ability to see in different dimensions, through walls".

--Waiter at Craft

I don't really know what started this project, but I think it came to me while working at a Greek restaurant in the West Village. I was interning at a magazine, making shit for money and I needed to pay rent. And eat.

Working at this restaurant brought me into contact with some really interesting characters-graduate students, illegal immigrants, actors, and addicts-all working as waiters. It's a really weird lifestyle that selects for an eclectic mix of characters, mostly people who abhor corporate America. But no matter how educated you are, or what your day gig might be, come dinner shift...you're just a waiter

I distinctly remember one day spending a good hour interviewing E.O. Wilson for an article I was working on. After the interview, we spent another thirty minutes just talking about science and writing, the whole time me thinking, "My God. I'm having this wonderful conversation with one of the best writers in America, a man who has won two Pulitzer Prizes."

Two hours later, my conversation had shifted to, "And tonight's special is a sizzling fish. It comes with..." And my biggest worry was whether or not table #23 needed another glass of wine. "Was that Chardonnay or Pinot Grigio?"

I knew this was something interesting, all this intellectual whiplash, but I didn't know how to put it into words. There's just so much; all this crazy drama that happens in restaurants. If you haven't worked in a Manhattan restaurant how could I explain it to you? Then I ran across a copy of Studs Terkel's "Working." That's it, I figured. I'll just interview waiters, and let them talk.

And here it is: an online documentary of the waiters that serve customers in the food capital of the world. They work in diners, chain restaurants, fancy hotels, theater bars, and family businesses. The majority are Americans, but many come from all parts of the globe. I'm trying to capture the whole Manhattan experience, fifty waiters in all, hopefully. The only thing I've asked of them is to be honest and tell the truth as they see it.

I have of course changed the names of most people and most of the restaurants. Otherwise, I wouldn't get the juicy details, the most tasty items on the menu. I hope it doesn't ruin your appetite.
8:01:27 AM     comment []