Two of the best were a homestyle italian place; I learned that smoked gouda is the best cheese for BBQ chicken pizza, and not too much sauce!

The other (my first restaurant work) was at a Turkish restaurant with homemade light brown whole wheat bread, cooked on a real stone oven. The owner, Kazim, was a bit of a wino whose stunningly beautiful wife was a PhD at the CDC in Atlanta. Opposites attact. Lamb and feta pizza is amazing.

The kitchen guy was a young-20s illegal from Mexico who hadn't seen his family in 18 months, and sent the money back. Juan was such an impressive human being. He taught me the Mexican version of the N-word, and said, "Do not ever say this." And I won't, but I remember it to this day.

And, that mezze plate was the best shift food ever, besides maybe that BBQ pizza.

Thanks for the nostalgia. Yes, I don't miss that kindof hard work, but the experience was invaluable, and I always tip well. It's an easy bit of good karma to put an extra smile on someone's face because we shared our hard-earned cash with them in appreciation for their difficult and oft-underappreciated work.

There's a lot of talk around here lately about 'vibe coding' but I'm far more into 'vibe living' where we consciously create good vibrations in the people around us. There are so many people in this world spreading their negativity who should instead take us service-oriented folks' understanding of service to humanity as a societal baseline. Not all of us who graduated out of low-level jobs retain our humility and humanity, but it makes those of us who do better, more caring and considerate citizens.