skywisdom

I had my final shift of training as a server last night, watched over by the wonderful Jad Z. It went well, even when all the other servers were cut and the restaurant filled up, leaving me with 11 tables to myself (normally, for you uneducated few, servers have 5-6).
A girl at a table asked me if anyone ever told me I looked like the kid from Dodgeball. I said, "Justin Long? From the macintosh commercials? Yeah, I get that."
She was there with her mom. When BJ, the head chef, walked by me, he covertly whispered "Milf" into my ear. Soon after, Michael came in, looked at my table, leaned over to me and said, "M-I-L-F".
A very cute couple, around my age came in. The boy was obviously French, and didn't speak english too well, but that didn't stop him from being the gentlemen and ordering for his American girlfriend. "Zee Oystah stew? And Zis, zee Fondue."
She beamed at him in pride.
It was pretty adorable.
Barnaby gave me a nice rant again. "Yeah, I'm glad I don't have emotions". "Yeah, I ignore pain. Anyway..." I do like him. Don't get me wrong. But sometimes I really want not to talk with him.
Afterwards, Jad and I went out for hotdogs (Zach's shack, of course) and lamented over the fact that our cute little red-haired cake cutter was spoken for, among others. I had a tofu dog. Vegetarianism is hard.
My first shift is next tuesday lunch. Come get food from me, and leave me generous tips. Or cake. Whatever.
I've moved out. Now comes the harder part: Moving in. My living room is filled with crap at the moment, because my room is not prepared to accept all of it yet.
I'm trying to write a play. It's not coming out very easily. It's emotionally wrenching at times, and even more so because I do not feel as though I am doing the content and characters the justice I wish I was. I have to keep the old Maxim of being afraid to fail and not trying means you will or however the fuck that(those) one(ones) goes(go).
Wine fact of the day: The Burgundy region produces both whites and reds. All reds are Pinot Noir, besides the Beaujolais appellation. The whites are all Chardonnay. Chablis is an appellation that produces excellent, gravely (thus the name) dry Chardonnay, excellent with certain shell-fish. Don't confuse it with American "Chablis", which is an illegal brand name according to French laws.
Pinot Noir tastes like sensuality and romance. Getting drunk off it generally leads to carnal situations