There are, roughly, 2.4 million servers in America today. We have a pioneering history, yet we don’t get nearly as much respect as other careers. Some might argue it’s because the field is considered part of the “pink-collar” (jobs primarily staffed by women) or it might be resentment and confusion about tips. Until I started waiting tables myself, I bought into some of the bad press and snobby attitude.
At a time when unions are struggling, Food worker unions are expanding and fighting.
I’ve been a fan of “Waiter/Waitress” blogs since I’ve been surfing the internet and there are many great books on the subject. When I volunteered to write this diary, I was ready to rant about how too many people treat food workers in this country. At a time when many industries are shrinking or moving abroad, hospitality jobs are expanding. Jobs that could be threatened by this new administration by discriminatory bans or right-to-work nonsense. I came to the conclusion it was kinda pointless, how you treat your server tells a lot about who you are. No rants can change that. I can share a recipe for a sandwich I used to serve that was quite popular at the yacht club I worked at years ago. The Chef who made it learned it from another chef he worked for in Hawaii and he has since retired (Hi K!) The club no longer has it on their menu, so I think it’s safe to share.
The Veggie Roll
Ingredients:
1 large sourdough hoagie roll (If you can get them, 10” in. Italian Submarine roll is perfect)
1 leaf lettuce (green or red)
2 thin slices tomato ( I use roma)
1 slice red onion (not the whole slice, just two rings should fit)
1 slice roasted red pepper (sliced lengthwise, like the avocado)
2 thin slices avocado
cream cheese
sprouts (optional)
Spread cream cheese on one slice of roll as thin or thick as you prefer.
Build the sandwich starting with lettuce, place tomato slices on top of that, then the onion rings, then pepper, then avocado, then the sprouts.
Slice sandwich in half.
If you live on a budget, don’t bother buying roasted red peppers — just roast it at 400F for 20 minutes. Slice it lengthwise while you’re scooping out the seeds with a spoon.
Most stores no longer sell sprouts because of the salmonella scares, if you grow them, this is a great sandwich for them, they add texture.
I dimly recall something about a garlic spread on the slice of roll that doesn’t get the cream cheese but I forgot to buy it at the store yesterday, if you do use garlic spread, lightly toast the roll spread up in the oven.
Tonight, I’m baking a spinach and mushroom quiche. What’s for dinner at your house?
*The poll won’t let me link