Monday, February 24th, 2014

I don’t like causing too much of a fuss out in public. For one, it’s much quicker to maneuver around low-quality humans than it is wasting time dealing with them. Second of all, this area is small, impressionable and judgmental. You get a reputation, and that’s not always a good thing. All of this is under the assumption you’re not from money. If you’re wealthy, you can do whatever you please. I’m sure many in America know that unspoken rule.

I decided to have a vegetarian burrito at the local Chipotle last night because guacamole is fantastic and I wanted to take a ride to a nearby town for some brainstorming. When I arrived, the line was at least twenty to twenty-five customers deep. It would be roughly a ten-minute wait. Not a problem. I’m patient.

As I approached the counter, the line workers started to run out of ingredients. The making of tacos, burritos and bowls ground to a screeching halt. Cooks were frustrated, the line crew was panic-stricken, and the sharks were starting to circle. By sharks, I mean customers.

As the replacements slowly came in, a person who appeared to be the shift manager said something to the cooks out of my earshot which garnered a tired, irritated response along the lines “I’m doing what I can.” It was at that point a middle-aged soccer mom got on her soap box. She explained how the in-fighting wasn’t helpful, her experience there wasn’t that great, she didn’t want to come back again, everyone was upset about what was going on, and she wanted to see the manager. I tolerated her whining up until the point she dragged me in on it.

Excuse me, lady? Speak for yourself. If I have a beef with these workers, I’ll let them know. I don’t need your help. Thanks, pay for your food and get lost. It would probably be a good thing for everyone involved if you didn’t come back ever again. Heck, I’ll frequent the place more to cover the loss in business. How ’bout them apples?

By the time I got up to the frazzled staff, I was boiling hot. It wasn’t from the workers; it was that spoiled little brat ahead of me. If I was too hungry to be decent in public, then it’s my own fault for not eating sooner. She could have made her own dinner and saved us all the headache of listening to her. These employees have to churn out meals for dozens of people a night. People like her. She needs to get real. Don’t try to catch people coming and going.

I addressed every employee as politely and friendly as I could. If there was an ingredient temporarily out of stock, I’d say “no worries” and find the next best substitute. The irked cook who sparked the woman’s diatribe went so far as to say “I like this guy!” I raised my finger and said “patience is a virtue” without so much as a hint of emotion. It was the truth. It didn’t need to be doctored up. He smiled. The tense atmosphere cleared out and the other customers who were acting like brats shriveled up like Shrinky Dinks. Serves ’em right. I’d also like to believe it got me a tad bit more guacamole than corporate suggests.

We’ve all been in frustrating and stressful situations before. We’re not perfect. We get mad. That’s normal. If you can’t cut people slack for being human, don’t even bother asking for any when you become such. It’s going to happen, too. I guarantee it.