AUDIO CLIPS
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Cariss Cline, Rachel's former co-worker at Sittons North Hollywood Diner in Los Angeles, says, "I've never seen anyone work that hard and look so graceful, the way Rachel does. She never looks hurried or worried and people just adore her. Everybody who works here, even the 20 year olds, reach a certain point in the day when you get slammed and you're running around with an idiotic expression on your face and some of the waitresses get in fights and then there's Rachel in the middle of it all, just gliding. Her customers get perfect service, they all love her, it's like watching Fred Astaire dancing. She makes it look effortless. She's the best we've ever had."
...labor...
I've been waitressing since 1943, I was 13 years old when I started. It was at a coffee shop for soldiers. For the past 14 years I worked the graveyard shift (until the age of 77). After a busy night, I don't feel the pain until the next day, like yesterday, I didn't even get dressed, because I was so busy Saturday. But I made a lot of money. When I was younger, I remember I used to work those hours and then I'd go out and play. But I can't do that anymore, now I need my rest.
...job opportunites...
Younger waitresses do it until they find something better. They think they're going to find something better, but they aren't. But maybe nowadays they can, in my day, we didn't have the same opportunities that they have nowadays. I work with waitresses who do all kinds of office work and they come back to waitressing because they make more money.
...the regulars...
I am full-blooded Mexican. I have all kinds of regulars that come in but I do have a lot of Latin people because I speak Spanish. About 60% are repeat customers, if they can find a seat with me. For example, this past Saturday, I was so busy that all my customers couldn't sit with me.
...serving coffee...
It's about service. I don't let my coffee get old. I have a customer who comes in the morning and he always sits with me because I have fresh coffee, I only make one pot at a time. And if a waitress wants to make too much coffee the manager will holler at them. I tell them don't touch my coffee pot and don't mix my fresh coffee with your old coffee. When I have a special customer, I warm the cup. I have one customer who drinks decaf. And we don't sell that much decaf but I know he's going to come in about 5 in the morning, so I don't make any decaf until he comes in and then I give him a fresh cup. The first cup is what they always look forward to.
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