I took the day off on Tuesday. It was a gorgeous day in San Francisco, I had absolutely nothing to do at work that day, and I wanted to see Bourne Supremacy before it left the theaters. So I sat down at the computer in the office at my house, emailed my boss to tell her I wasn't *cough*cough* feeling well, and immediately ordered tickets for the 1:05 Bourne Supremacy at the multiplex in the new mall in Emeryville.
The errands I had to run prior to the movie took less time than I expected, so I ended up at the mall a full hour fifteen before the movie was supposed to start. I decided to buy a book at Barnes & Noble (the one I was banned from a little over a year ago for filling in answers to questions in the LSAT prep books they were seliing and for making fun of a gaggle of ugly girls in the Self-Help section) and dive into it while I had lunch at California Pizza Kitchen.
Flying solo, I sat at the counter and grabbed a seat immediately to the left of the wait station where servers come up and collect the drinks for their tables. It afforded me a full view of the open kitchen and an opportunity to flirt with any cute waitresses--there was only one of those and she was a lesbian. I orderd a Corona from the girl unfortunate enough to draw counter duty that afternoon.
Her name was Julie and her nametag said she was from Dallas. I mentioned to her that I dated a girl from Dallas for a little while and had spent some time down there. She smiled awkwardly and sort of looked around hoping I would stop talking. I told her I went down to Lower Greenville last year after the OU/Texas game. She looked at me with a blank stare and finally said
J: I was only born in Dallas. I was raised in Kingman, Arizona and moved to Barstow when I was like 14 after my mom was run over and killed by a tractor-trailer outside the truck stop she worked at.
...How exactly do you respond to that?! Honestly, that's not the chit chat you expect from a the counter-person at your local nouveau fusion pizzeria. I tried to sympathize and move the conversation on
N: Wow, damn. I'm sorry...so I'll have the Original Barbecue Chicken Pizza and a double vodka tonic.
J: Barbecue Chicken and a vodka tonic?
N: A double, yep. You have great lips by the way.
J: Excuse me...my what?
N: Lips. Your lips. You have great lips. They like a thinner version of Stifler's mothers. Like if Stifler's mom and Daffy Duck had a girl and named her Julie. That is your name right? That's not bullshit too, like the whole Dallas thing?
J: What's your name?
N: Nils
J: Wow Nils, you're really suave.
Ouch. I guess not everyone can be on top of their game at noon on a Tuesday. She turned and went to the Squirrel Machine to place my order. I can only imagine what she punched in:
Original Barbecue Chicken Pizza. Add nasal discharge. Add rat feces. Add hepatitis. Wonderful. I slammed the rest of my Corona and opened my new book.
The book I bought is called "Holidays on Ice" by David Sedaris. It's a small collection of holiday-themed short stories and it's the only Sedaris book I hadn't read. The first story is called "SantaLand Diaries" and chronicles Sedaris' time as an elf in the SantaLand display at the Macy's in Manhanttan.
There is a point near the beginning of the story where Sedaris lists off the different types of elves in SantaLand:
"On any given day you can be an Entrance Elf, a Water Cooler Elf, a Bridge Elf, Train Elf, Maze Elf, Island Elf, Magic Window Elf, Emergency Exit Elf, Magic Tree Elf, Pointer Elf, Santa Elf, Photo Elf, Usher Elf, Cash Register Elf, Runner Elf, or Exit Elf."
As I read this passage, "Julie"--with her pouty pouty lips--stopped buy to replace my double vodka tonic and drop off my pizza . I looked up to thank her and realized I was surrounded by a kitchen full of Mexicans toiling in a dough-covered, summer wonderland. California Pizza Kitchen was just like SantaLand!...except instead of employing ex-felons, high school kids, and perverts as their elves, they employed an army of Mexicans. They had Mexican elves! MEXI-ELVES!! The only thing that could have made the scene better was a big fat Mexican guy with a mullet, wearing a Santa suit, sitting in a low-rider sleigh, and reciting from memory "Santa Claus and His Old Lady" by Cheech and Chong.
Peering around at the Mexi-elves working away, I was amazed at once with both the brilliant AdamSmithian division of pizza labor as well as how fitting this scene was in light of the elf-breakdown in the Sedaris' story I'd just read.
Over to the right,there was Flour, Dough and Sauce Mexi-Elf (or the FDS Mexi-Elf). He was very clearly the big Mexi-Elf on the Mexi-Elf Totempole. He dusted the pizza boards with aplomb. He tossed pizza rounds onto his worktable effortlessly and worked them into their 10" shape with the expertise of a mastercraftsman. He routinely barked curt and specific orders to the younger guy to his right...
The Toppings Mexi-Elf. FDS Mexi-Elf would finish stretching the rounds, slide them over on the boards along with their tickets showing what toppings to put on them, and the Toppings Mexi-Elf would quickly disappear from view, reaching into the small refrigerator at knee level that held all the immediately perishable toppings. Toppings Mexi-Elf would pop up in the next instance with a small Mexi-elf handful of plastic baggies that held pre-portioned amounts of the respective toppings he was to place atop the expertly stretched and prep'd pizza rounds. Once Toppings Mexi-Elf is satisfied with his pizza product, he slides it down the line one step further to...
Oven Mexi-Elf, who takes the board with the pizza on it and quickly and adroitly slides the pizza into an empty spot in the faux brick oven. Oven Mexi-Elf is a little older than everyone else...quite obviously calloused to bubbling cheese and the constant 300+ degree heatwaves blasting out of the open-front oven. Don't get me wrong, Oven Mexi-Elf is sweating like he's in the trunk of an early model Buick at a legal border crossing in the middle of summer. It doesn't seem to bother Oven Mexi-Elf though, as he periodically wipes his brow with the forearm length terri-wristbands he wears to protect from searing his flesh against the metal flashing along the mouth of the oven.
Oven Mexi-Elf was just gettin' goin' when I sat down--as the midday lunch crowd had just started to filter in. Each pizza was touched by Oven Mexi-Elf three times:
1) slide in the oven
2) pull out with large pizza spat, spin 180 degrees, re-insert
3. pull out and pan
Once Oven Mexi-Elf has the pizza out of the oven and onto the pan, he picks it up bare-handed and slides into onto the prep shelf where it is attended to by...
Slice and Garnish Mexi-Elf. This name is a bit of a misnomer however. He is not, in fact, a Mexi-Elf. Rather, he is El Salvadorian. How do I know this? Aside from the atrociously bad skin and the overbite so pronounced it would make one wonder how he hasn't, at some point in his life, bitten through his chin FROM THE OUTSIDE, I could tell he was El Salvadorian because the actual Mexi-Elves looked upon him with either pity or disdain (he was like a Central American Rudolph except without the red nose. Or the ability to fly. Or the whole quadripedal locomotion thing). Oven Mexi-Elf nearly flung the piping hot pizza at S&G "Mexi"-Elf. FDS Mexi-Elf rolled his eyes and cursed under his breath as he watched S&G "Mexi"-Elf run his slicer over the pizza a SECOND time in order to make the cut go all the way through.
Luckily, Slice and Garnish "Mexi"-Elf is the happy-go-lucky sort. He just kind of grins stupidly, slices the pizzas into 8 wedges, sprinkles some roughly chopped parsley over top, slides the pizza onto a lukewarm plate, and sets it up for the server to take to the table. He doesn't say much to anyone--smiling politely and nodding graciously when the English speaking servers thank him even though he still can't understand them after 11 years in the country. Slice and Garnish "Mexi"-Elf is plodding but efficient and will spend most of his time at California Pizza Kitchen alternating between Slice and Garnish Mexi-Elf and Dishwasher Mexi-Elf because the REAL Mexi-Elves won't endorse him for a promotion in either responsibility or pay.
I was captivated by this quartet of pizza-making Mexi-elves, until I looked farther to my left and saw another set of Mexi-Elves. Back around the corner in front of the double Viking range and the vats of boiling water were...
Sandwich and Entree Mexi-Elf and Pasta Mexi-Elf. They worked in tandem most of the time...at least when I was watching. Pasta Mexi-Elf would flip something in a saute pan for S&E Mexi-Elf if S&E Mexi-Elf was busy garnishing a completeld entree. S&E Mexi-Elf would pull a portion of linguini from the vat of water if the timer sounded and Pasta Mexi-Elf was busy saucing an order of capellini and bringing it together in a large pan.
These two, I think, regularly work in tandem. Their English skills are far superior to the rest of the Mexi-elves and I saw both of them flirt with the English-speaking waitresses at least twice. Sandwich and Entree Mexi-Elf and Pasta Mexi-Elf carry themselves with a certain grace and panache that you don't see from the Pizza Quartet. They wear chefs pants and coats and cook with flair. They are definitely fun to watch. I'd be willing to bet that at least one of them has a huge cocaine habit and four kids--not all necessarily in this country.
Between them and the walled off drink station where the servers go to re-fill your fountain sodas and spit in your Arnold Palmers is the salad station. It is manned by a pair of super-quick, super-efficient Mexi-Elves called Entree Salad Mexi-Elf and Side-Salad Mexi-Elf. If you don't think there isn't a little salad-size Mexi-Elf penis envy in this duo, you're just kidding yourself my friend.
I can see the envy and the jealousy in the eyes of Side-Salad Mexi-Elf. HE could make the entree salads! HE knows how! They're easy! He learned them during California Pizza Kitchen's Mexi-Elf training seminars when he was first hired.
To make up for the obvious slight by management, Side-Salad Mexi-Elf pumps out side-Caesars and side-House salads like a fucking machine. I saw "Julie" order a side-Caesar to go for a patron who came up to the counter. She punched it into the Squirrel, it popped up on his machine, and it was done in 45 seconds flat. No shit. My mouth was agape.
Entree Salad Mexi-Elf, of course, pays no attention to SS Mexi-Elf and goes about his business quickly and artfully creating Entree salads for eager customers. He does everything with a Jackson Pollack-like flick of the wrist. The lettuce gets flipped into his stainless steel mixing bowl (oh and you just know the fact that his mixing bowl is 3 or 4 times the size of Side-Salad Mexi-Elf's stainless steel mixing bowl drives SS Mexi-Elf up the fucking wall). The fresh cut vegetables, the sliced Thai chicken, the manadarin oranges, the various mixed beans, all of it gets tossed gracefully into the bowl by Entree Salad Mexi-Elf. I dare say he's trying to create an edible work of art rather than just a pedestrian salad. He's the Diego Garcia of Entree Salad Mexi-Elves.
Watching this well-oiled Mexi-machine pump out high quality dishes, in a short period of time, at reasonable prices brought a smile to my face and, I'm sure, a knowing nod and a proud tear to the cheek of Adam Smith...looking down from above the factory floor we call Earth. From behind the one-way, mirrored glass of his office in the sky.