My best benefit was 'taking it with you'. People confuse work with toil and too often restaurant work is felt to be toil, even when it needn't be. Work rewards in ways that transcend mere financial return because one looks forward to it and feels like, indeed is, more for having done it. It is edifying. Toil, on the other hand, is an exchange frequently characterized by diminishing returns; putting lots of physical and emotional energy out while focused on only how much money will be earned from it. Earning is always positive but when it is only about a paycheck it is daunting, wearisome and one certainly doesn't look forward to it with positive excitement.

The enriching experiences from trafficing in so many ways, with so many fascinating and inspiring personalities is priceless and furthermore very educational about people and life at large. Those experiences enrich the character, the soul and can never be lost or consumed like other forms of compensation.

The establishment, like most, isn't what it once was. It had such a magical quality during the private club years and throughout the 80's and 90's. Still, I'd advixe them to take advantage of the rare experience of being somewhere that will call-in all of your talents and sharpen your 'game'. It will come in handy anywhere else you might work, if unlike me, you don't hang around for 43 seasons. Besides talent, the investment is basically a wine opener, a bow tie and acting ability. If a waiter isn't an actor in a place like that, he/she woun't last two weeks.

Other than one spill mishap of a martini tipping over on a tray and showering a bald customer's head and eyeglasses, (in 1975) about all I ever did was foget to charge wine twice. Policy was to pay cost the first time and full price any time thereafter. I insisted both times to pay in full because of a personal belief that the more expensive an error is the better it prevents re-occurance. The expensive one was $72.00, but that was in the 1970's.

Truth is all I can offer. There were far too many highly stressful days to be able to choose only one because there was zero tolerance for errors with our owner and the character of the clientele. if, and I emphasize if, a client showed displeasure in any way, it was to be made right. We couldn't do enough to please. If, however, a client was extraordinarily impossible to please and the owner determined that, as he liked to say "we're not for everyone'... I've seen him on several occasions descreetly approach the table, inform them that they have no check and to please leave and not return.

For good clients we had great latitude and autonomy in deciding (as maitre d' or bartender) upon and doing whatever was necessary.

Only twice in 43 seasons did situations occur wherein customers became angry with me. Both, strangely enough were related to rack of lamb and to personalities given to the notion that they could avoid paying by 'throwing their weight around'.

Case one was a pair of young women who drank too heavily and became loud and obnoxious, complaining about what they ordered (can't remember).. When offered an alternate or anything we could do to please, they selected rack of lamb. It too drew loudly voiced complaints and personal insults at the maitre d' and staff that disturbed other clients. Then when presented with a check charging them only for the main course lamb, comping beferages adn first course in attempt at diplomacy, they refused to pay and continued insulting the maitre d' regarding his girth... They hadn't called the hotel limousine for all of the scene causing. What caused them more anger than their drama was the transportation we called for complements of the City of Palm Springs and the handcuffs.

The second involved Darryl Zanuck's grandson Andre came in alone with a guitar, no case... Solo, long known client (always in with his family) was addicted and impaired somewhat, in a mood to order things, complain, etc., similar to the young women only more braggadocious when presented with an abbreviated check, again out of diplomacy. He refused to pay and in his case, when the 'do you know who I am' routine failed, he literally ran out the door and down the street. I pursued, check in hand, running behind him for about three blocks to the center of downtown; catching up and offering to have the police meet us. In a fit of rage, he took the guitar by the neck and flung it onto the street, cracking it a bit. He pulled a mangled wad of hundreds out of his pocket and handed me one. Told him his change would be back at the restaurant but never say him again. Yup, he was angry too.

Knowing that it was an environment allowing for me to be best at what I do in an establishment that is the best of what it is. The clientele is unparalleled and provided many wonderful experiences serving and even getting to know people who were giants in their achievements; some recognized internationally for them. I served people in all aspects of entertainment and sports, politics, business, even royalty.

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