During a prefixed Valentine’s Day service, it struck me that the freshly pulled mozzarella coins vaguely resemble a sliced banana.
I ask the general manager if we have a banana—we make Neopalitan-style pizza and handmade pasta.
Of course we don’t have bananas.
“They have them across the street though.”
During a momentary lull in an unending stream of two top lovebirds,
I make sure my tables are in order and race to the corner store to buy a 79-cent piece of yellow fruit.
Surreptitiously bringing it into the kitchen, I ask one of the line cooks to plate it up just like the mozzarella set.
I don’t know what I was expecting, but it just looked like a sliced banana.
Not at all like the mozzarella coins.
But I still had hope.
At a quick glance and in the frenzy of a chaotic, love-filled service maybe the chef wouldn’t notice.
With his sous chef out sick for most of the week, the man had barely slept in three days.
I just needed him to take one bite.
I imagined the look of confusion, horror, disgust, and then finally understanding that would race across his face in an instant.
I imagined him questioning every mozzarella plate from that point forward.
I wanted him to wonder “Am I about to serve a guest a sliced banana?”
To create chaos in his mind.
To, on some level, make him doubt his own sanity.
I am workplace terrorist.
But if I can’t have a moment like this, then honestly what is there to live for?
I got wrapped up in my excitement.
My plan wasn’t fully considered.
The lighting on the line was too precise.
I revealed my hand a bit.
The coordination between the line cook and myself was unconsidered.
We were doomed from the start.
I hear the cook ask, “Can I get hands on the line?”
Without pause the chef slides from expo onto garmo.
Looking down he sees a sliced banana next to two mozzarella plates—I can see the calculations taking place in his brain.
He hasn’t quite figured out what he’s looking at but he knows something is off.
“Oh my god. What the fuck?! That’s a banana!”
My plan was foiled. He didn’t take the bite.
We all lose ourselves in laughter.
It can be addictive. Especially when you’re walking with close to $600 after a night like that.
After mopping the floors a little after midnight, we head to a French place where it always feels like the staff is either going to fuck, marry, or kill you. The wine buyer, someone I don’t know well but whose air of kind arrogance is something I can appreciate, asks my coworker who worked here for ten years “What do you want to drink?”
A woman with a sophisticated palette, she responds
“Oh, you know me, I’m basic. I like Chardonnay.”
“So you want white Burgundy.”
After finishing an incredible bottle we leave without spending a penny.
As that place closes with time to spare before last call we make a stop at a dive bar known for its BLT and its patrons’ proclivity for cocaine. A moustached man in a red leather vest, matching short shorts, a thick studded belt, angel wings, and full sleeves is belting “Don’t Look Back in Anger” by Oasis as a fog machine fills our throats with whatever fake fog is made of.
It’s a minute before 2AM and the bar staff is yelling at us to “Go the fuck home!”
A coworker reflects that their rudeness is part of the charm. Another remarks
“I provide hospitality all night, they don’t need to be this rude! It’s all industry here.”
The barking continues as I back out of the parking lot making sure not to hit any of the stumbling bodies beginning their journies home.
With all the bars closing simultaneously a feeling of not needing to go home but not being able to stay here, wherever here is,
rumbles through the watering holes that are closing in unison.
A surge of energy fills the city as I hit the highway.
Instead of going home I make my way to my friends’ house—they were one of my first tables earlier in the night.
Seeing the pizza I’d served them several hours ago, I heat a cast iron and start to warm it back up.
The cheese forms a beautiful crisp which makes for the perfect post-midnight snack.
Is it fucked up that I’m eating the pizza I just sold them a few hours ago?
It’s 3:30 in the morning.
In 12 hours I’ll be doing it all over again.
- - -
The beginning of 2025 has been an important reset for me. I’ve been working in restaurants a lot more than I’ve been making pictures which has been an adjustment from last year. While I know it won’t last I’ve been trying, and I think largely succeeding, in seeing the beauty in it.
Working in restaurants can be terrible. It’s an industry with razor-thin profit margins that relies on exploitive labor practices. But that's not what this essay is about.
There’s also something romantic about working in the service industry for an extended period of time. I’ve been working in restaurants of some kind since I was 19 and in some capacity for the majority of the time since moving to Austin in 2018. And while I look forward to the day when this work becomes a decision I make out of personal enjoyment rather than financial necessity, there’s also an earned privilege and a certain magic that you can only access once you become a part of this community.
It’s hard to describe, but this is my shot at it.