Rare, Collectible, & Otherwise

Tag: Bookstore (Page 99 of 117)

Words and Workers

As someone who sells words by the book-full, I admire those who use them well. Newspaper headline writers have long been known for their witty and eye-catching phrases in big bold ink, designed to grab attention through concise wording.

This morning I spotted this one: Did Ding Dongs kill the Twinkie?

The headline is in reference to the announcement by Hostess that it would shut down operations and liquidate the company, in the face of a continuing baker’s union labor strike. If you’ve ever driven through the intersection of 11th and Sheridan in Tulsa, no doubt you’ve caught the aroma of fresh bread baking. If you’ve passed by recently, you will have spotted the striking workers holding out in a contract dispute with management.

I may be the ultimate flip-flopper on labor issues. It is one thing to look back on historical abuses by companies in dealing with their employees, and applaud the collective bargaining agreements obtained by unions. Honestly, though – the days of the American sweatshop filled with child-laborers are gone. There are exceptions, including a couple of local cases, but times have changed regarding the manufacturing world. Where my allegiance would have been to the early-day strikers in the past, these days I find myself wondering about the practical outcome of some labor decisions.

From the outside looking in, it would appear than many of today’s labor disputes are more about feathering nests than resolving dangerous practices in the work environment.

So – when the headline mentions Ding Dongs and Twinkies in the same sentence, one is a reference to the iconic twin cakes and the other slyly infers that a group that turns down an eight percent pay cut in favor of a one-hundred percent cut must not be thinking clearly.

Certainly, the baking giant’s demise (if it comes about) can’t be blamed entirely on one labor strike. The firm had only recently come out of bankruptcy reorganization. Somebody up in a cozy office is making mistakes too. On the other hand, if the operation is shut down because labor and management cannot agree on a contract, everyone loses.

I remembered a similar situation in southern Oklahoma years ago, when a lingering strike against a national manufacturer’s local plant ended with the closure of the facility and the transfer of the operations to a plant in another city. Common sense seemed to have taken a back seat then, much like it appears to have done in the Hostess strike. A Tulsa worker was quoted as shouting “Shut it down then!” when the 4pm deadline was reached on Thursday afternoon.

Apparently, they will.

Who will those workers picket when the ovens grow cold at 11th and Sheridan?

Likely, pride enters into the thinking process at some point. Holding out for the principle of the thing.

It may be that another company will acquire the Tulsa bakery and hire the workers as employees, but there is no assurance their job offers will be any greater than the contract offered by Hostess before liquidation.

Time will provide an answer to this morning’s headline about Ding Dongs and Twinkies, but in the meantime, I’m reminded of the French saying misattributed to Marie Antoinette:

“Qu’ils mangent de la brioche…”

Let them eat cake.

The Bistro and Murphy’s Law

My father-in-law had sayings for most every event or happenstance. Lay there and die, he’d say, after dropping something on the floor. To my knowledge, he never dropped anything living.

It never rains but it pours, he professed. That was a slight variation on “It’s either feast or famine,” another of his favorites.

Maybe the reason he said those last two so often was because – well, they’re true for one thing. And those things occur often enough that we are constantly reminded of the truism. And Ed saw to it that we were reminded. Murphy’s Law, he’d point out.

In restaurant parlance – I had it handed to me on Wednesday. That’s a cleaned up version of the actual food service saying. At lunchtime midweek the tables filled up and – as those of you who know me realize – I am at once the waiter, the cook, the busboy, and the dishwasher. Tea-refiller, too. Bookselling checkout clerk, as well.

Could have used a second pair of hands on Wednesday. Or maybe a clone. Two clones would have been better, although the second clone would have tired of the dishwashing duties I would have assigned him.

It was fun. Adrenaline is a wonderful thing, in its proper time and place. I hope my guests realized my hopes included great customer service for all, and toward that end I was moving about as fast as a man of my age and occupation will normally manage.

Wednesday amounted to a schooling of sorts, pointing out that some system had to be in place, whether circumstances demanded it daily or not. In every restaurant in which I’ve had the pleasure of participation, there was some sort of system – good or otherwise. Usually, even a bad system could be tweaked into something more efficient.

The Bistro part of the bookstore had no system previous to Thursday. There was a generalized plan supplemented by some ideas, a few of which turned out to be good ideas. Others – nyaaah. Out with those. The system that went in to effect on Thursday will be tweaked, I’m certain, but there was a much more streamlined delivery of plates of food at lunchtime and a loss less fumbling around.

Nothing like a good downpour to make one look for the umbrella. And that was Wednesday.

Today, a mere two days later, the pace was a complete reversal. Today was closer to what I had anticipated in setting up the food service: a chance to serve lunch to booklovers and strangers-soon-to-be-acquaintances. Not that I don’t want a full house of hungry guests. I’m ready now (he says with hesitant confidence…) and happy to wait on one and all. Enough full houses and I can hire a helper. Work smart, not hard, they say. Of course that means hire someone to do the actual labor. That day will come.

Friday, as Ed would have suggested, was the thinner part of feast or famine, since it never rains but it pours. Hey! The umbrella is ready and I’m anticipating another shower of lunchtime guests and the opportunity to serve up some fresh and tasty fare.

Keeping up with the Updates

Something made me think about it, and when I did, I realized that I had a menu posted on the website that had not been updated.

Not in a good while.

Looking it over before I updated, I could see good intentions everywhere with a heaping spoon-full of impracticality. A friend had told me after looking over an early version of the menu that I needed to remember that I was running a book store that sold food, not a restaurant with some books around. He was right.

That version of the menu was pared down to the one that I just updated. As it turned out, when the waiter, the cook, the cashier, and the dishwasher are all the same person – it has to be a limited selection of items that can be easily presented. Oh yeah – it helps if they taste good.

I’ve mentioned before that things are ever changing, which shouldn’t be viewed as a negative. It keeps things fresh and edgy. Fresh I like. Edgy? I don’t know, but sometimes it gets the adrenaline started and that can be a good thing too.

It has been fun for me serving lunch, even if it gets a little hectic at times. Those of you who have allowed me to serve you lunch, I appreciate the opportunity – and hope you’ll be back soon!

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