I’m not a morning person, or an afternoon person. Actually I’m not an any time of the day, or night person. I’m curmudgeonly and I’m jaded. I grew up in L.A. Whaddya want from me? It takes roughly 2 to 3 hours to muster a mild amount of patience and tolerance for me to even leave the house. I can get up and go if there’s a fire, a flood, or an earthquake, and even then it’s with some misgivings.
This is a qualifier for why I prefer to work swing or graveyard shifts. In most cases, these shifts attract a bizarre, creepy, and just plain odd individuals. I fit into all three of those categories. Let’s talk about the staff. The names have been changed, to protect me from these fucking lunatics.
Gerardo is the dedicated overnight man. He’s been doing room service for over 19 years. A pint-sized Filipino, with a mild speech impediment. He comes in at 11:30 every night and says the same thing, ‘Wush up, wush up, wush up?’ (What’s up). He never listens to or doesn’t care what the reply is. His next line is, ‘Ah, wuz bishee?’ (was it busy)? Again, he doesn’t care about the answer. Occasionally he will answer, ‘Oh is shat sho?’ (Oh, is that so) Gerardo’s sole purpose on an evening-to-evening basis is to get out of doing any sort of side work. I understand that it sucks, but it has to be done. But he is notorious for this, as even other employees have experienced.
There’s always side work, polishing silverware, restocking condiments and sodas, cutting butter, lemons, and limes pre-setting trays for deliveries, there is always things to fucking do. But the truth is Gerardo has been here way too long and tries to delegate these jobs to me.
He says passive /aggressive things like, ‘Um can you focush on the silverwaresh?’ (Polish silverware, this seems to be something that he never wants to do.) ‘Run de florsh’ (go check the floors to see if there are any dirty trays, or morning breakfast orders hung on the door). I usually say the same thing every time he asks, ‘Your not my boss, I already did that’ or, ‘Gerardo you’re going to have to do some side work, there’s no way out of it.’
I mean, I come in at 5:30 and have been working my ass off. He just got there and he doesn’t want to do anything. I put him in check quickly, and if that doesn’t work, I just don’t do the side work and tell the supervisor he ain’t doing shit. They already know this though, and they do NOTHING.
One night I was coming off the elevator and heard him talking LONG shit about me to the chef, Julio. Something about ‘not doing my shares’. He doesn’t really wants shtoo be here, he wants shtoo write, we needs peoples thats are dedicated.’ I stood behind him and started laughing uncontrollably. Laughing like DeNiro playing Max Cady in Cape Fear. Julio walked away. Gerardo turned and looked at me with horror in his eyes. He walked away punching into the air. I didn’t care. I said to him, ‘So check this out Gerardo, you got something to say, say it to me, or talk to management Julio ain’t gonna help you.’ He immediately lied, ‘Oh no, we jush talking about 86’d itemsh, foods we ran out ofsh.’ I put him in check continually, but he forgets. Sometimes when it gets really busy, he walks in circles and tosses his hands in the air like a malfunctioning robot. He also freaks out if there are more than two orders. Some nights I’ve done 30 orders before even gets there, so I realize the silliness of this fear immediately. He also repeats himself constantly and loves top forty music. I listen to him drone on about “Taylor Shwifts, Maroons Fives and Iggyes Azaleas.’ By the time I leave at two AM, I seriously feel like I’ve been on a 72-hour hold in a psyche ward. It’s a wonder I stay sober or sane.
Now let me tell you about Julio, the night Chef. A rotund 68-year-old Columbian man with a deep voice, an accent, a shady past and a limp. Julio comes in and depending on his mood will 86 (cancel) anything on the menu that he doesn’t feel like making. This he tells us after the guest has already called in the order. We have to call them back and say we are out of said item. Then he changes his mind and decides to make it. So you call the guest back again and say, ‘oh my mistake turns out we have it.’ This happens 2 or 3 nights a week and it’s so fucking maddening you want to throw hot grease on him or spray oven cleaner in his eyes! I swear to god it’s like working with your God Damn grandparents!
One night while I was waiting for Julio to prepare an order, he told me he was the private Chef for Pablo Escobar. He said that Pablo was an incredibly generous man, with a big heart, who really tried to help people. (I’m sure there are many folks that said the same thing about Hitler). He said cooking for the children’s birthday parties was always a fun time. Even though the kids were fat little-spoiled assholes. Once while preparing a dinner for the family, little Manuela Escobar was screaming and crying because the pony she got for Christmas had no wings, ‘she wanted a pony with wings,’ Julio pleaded. I laughed. Then Julio turned dark. ‘Months later at her birthday party, a man walked in with a pony that had wings.’ He went on to say that Pablo had the wings taken off an eagle and surgically implanted on the horse. To which Julio replied, ‘But you know, nature doesn’t play that game and three days later the pony died.’ I stood there aghast. he looked at me and grinned. “Oh, here, your chicken quesadilla for room 219 is ready.’