Oft-fired waiter bounces back to eatery
June 10, 2004

Is it a blessing or a curse that the world has so many modern comforts? I suppose that would depend on who you ask and how you ask them.

Take the restaurant business, for example. When I was growing up, eating out was something we reserved for special occasions. We looked forward to sitting around the table a couple of times each day, saying our prayers to thank God for our meal and talking about the events that had occurred that day. This was done without television, but children of today (mine included) think of going to a restaurant, be it McDonald's, or something formal like the former Dux or The Bistro in Chicago, as a regular part of life.

My daughter Iman recently treated me to dinner at Marlowe's, a longtime Whitehaven establishment that has a family-oriented modus operandi. Upon our arrival, we received prompt service and were shown to our seats in the nonsmoking area as Ronald 'Fred' Standard waited on us. Standard has been employed with the company on-and-off for the past eight years. Seven times as a dishwasher, four times as a cook and 12 times as a waiter but very convincingly admits he loves the people he works for and his job. He must be the only person I know who has been fired from the same job 24 times!

The atmosphere at Marlowe's was pleasant. As the jukebox played Elvis Presley and other oldies but goodies, Iman and I sat at our table eating and engaging in conversation, as did the others around us.

The bar was buzzing with activity as bartender Lisa Kereszturi whipped up mixed drinks and other concoctions for the crowd. Kereszturi loves the mix of people who visit Marlowe's, a regular stop for those visiting Graceland. Kereszturi never missed a request as she mentioned that she's met people from all parts of the world and regularly keeps in contact with a couple from Wales who has invited her to their Caribbean wedding this fall.

According to waitress Charlene 'Charly' Burciaga, there is a vast difference in the management styles of a chain-owned restaurant vs. a family-owned one.

Go figure. You think that may be the reasoning behind Standard's being rehired by the same company two dozen times?

Burciaga's tenure at Marlowe's is about to reach one year, but she has worked in the restaurant business on-and-off for the past 40 years and drives all the way from Collierville to work every day.

Well, so much for the days when mom stayed in the kitchen all day and had the meal ready when dad came home from work and the children came home from school. If an 11-year-old is already eating out regularly - and I'm not just talking about going to the local fast-food joint, and as I mentioned earlier, buying the dinner - I guess it's safe to say times have changed. And depending on which side of the fence you're standing on, you might agree the change may be for the better!