of rubber bands, a postcard with “Greetings from Asbury Park” on the front. Turning the postcard, I read its message. “To, All my love, B.” There’s a lipsticked kiss next to the letter B. How cute are my parents?
In the bottom drawer of the desk, I find an expandable file folder with neatly marked tabs. It is so logical and neat that I assume the file folder is the work of my brother, not my father. Sure enough, the monthly pouches hold the information I want: paperclipped purveyor forms, stapled piles of credit card slips and bank deposits, and rubber-banded ordering slips decorated with the handwriting of waiters.
I organize the information, stacking piles of evidence that can tell me the story of at least three months of business at Café Louis.
One number that’s not here is liquor sales. Café Louis is a BYOB. Like many other restaurant owners, Dad never wanted to deal with New Jersey liquor laws. Had he purchased a liquor license in the seventies, subsequent liquor sales would’ve made back that money a hundred times over. Oh, well.
By late afternoon, I have formed a working theory about Café Louis. Check averages can be increased by making the menu à la carte to encourage customers to order more food instead of including soup, salad, and two sides with each entree. Food costs need to be lowered by finding more affordable purveyors. I can make this happen. I am a restaurant diva. Right? Of course, right.
Café Louis needs me. I need her. As far as codependencies go, it’s not so bad.
* * *
Café Louis
Soup $3
Matzo Ball Soup
French Onion
Manhattan Clam Chowder
Soup du Jour
Salads $5
Tossed
Greek
Caesar
Cup of Soup and Salad $6.50
Cup of Soup and Half a Sandwich $8
Sandwiches
served with lettuce, tomato, pickle, and chips.
White, rye, pumpernickel, wheat, or Kaiser roll.
Grilled Cheese $5
Chicken Salad $6
Corned Beef $7
Jeremy’s Club $8
Tuna/Egg Salad $5
Chicken Parm $6
Roast Beef $7
Meatball $8
Cold Platters $9
served with lettuce, tomato, onion, cole slaw, and the best potato salad in New Jersey
Chicken Salad
Tuna Salad
Egg Salad
Whitefish
Entrees
served with bread and butter, choice of soup or tossed salad, and two sides
Lasagna $10
10 oz. Sirloin Steak $13
Chicken Parmigiana $13
Spaghetti with Meatballs $10
My Wife’s Meatloaf $13
Chicken Marsala $13
Fettuccine Alfredo $9
Brisket $13
Chicken Cordon Bleu $14
Broiled Scallops $14
Broiled Flounder $14
Shrimp Scampi $15
Sides
choice of two with entree, or $3 each
Mashed potatoes, baked potato, French fries, creamed spinach, rice pilaf
For Children $5
PB&J
Hot dog
Spaghetti
Dessert $5
Cheesecake, Boston cream pie, sweet kugel, Mimi’s Favorite Chocolate Cake, tapioca or chocolate pudding
Jay Louis, Chef-Owner-King
* * *
Lady of the House
Returning to the dining room, I see a group of waiters dressed in black pants, white shirts, and black vests. The waiters are doing their opening side work, which consists of setting tables, organizing the bread station, stacking glassware, and cleaning menus.
“And you are?” A tall, portly, middle-aged man with ginger hair stands in front of me with his eyebrows raised and his hands on his hips.
“I am Mimi Louis.” From his outfit, I see that he is a waiter.
“Mimi, darling,” the man says. “I’ve heard so much about you. At last we meet.” He clutches his chest. “I am Christopher von Hecht. Everyone calls me Chrissie, although I ask them not to. It is a pleasure to meet you.”
So this is the lady of the house.
“I am the senior waiter on the floor,” Christopher says. “With the exception of Bette, who is not on the floor but on the counter. And she’s off today, which means I’m in charge. Are you here to eat dinner?”
“No,” I say, startled by his lack of transition. “I’m here to work, actually.”
“Well, there’s plenty to do,” Christopher says. “We have a party of ten and a party of eight coming in at the same time. School concert, apparently. They will be here at five o’clock and need to be out the door at six-thirty. I don’t know who took that reservation, but we don’t turn away business, do we? Do you cook?”
“Do I cook?”
“Yes, dear. Do you cook? In other words, will you be in the kitchen doing back of the house work, or will you be with us waiters in the front of the house?”
“Well, I…”
“Just trying to allocate resources, squash blossom. Now which is it? Front or back?”
I clear my throat and stand straighter. Chrissie here is doing what all waiters do when confronted with new management. He’s making a power play. While I respect his seniority and loyalty to Café Louis, I need to make it clear that Christopher von Hecht works for me. Not the other way around.
“I