Grueling. I still remember solitary frustration of mopping the floor, hearing a "pop" above me, being showered by broken glass, and realizing that I had jammed the mop handle into one of the large glass globes around a light fixture.
That was one summer.
A few bad jobs later — junior counselor at a summer camp, moving cardboard boxes in a warehouse for J.C. Penney — I became a baker at Bob Evans, a restaurant that prided itself in its biscuits. I would stand at a table in the middle of the kitchen and whip up biscuits. One busy Sunday I baked 250 pounds worth.
The guy at the dish tank was named Wayne. I can still see him — the back of his head anyway. Crew cut, black plastic glasses held on by an elastic band. He'd stand at the long stainless steel sink, throw the dirty dishes into a big square rack, hose them down with a sprayer dangling on a metal hose. Pull up the metal door, steam billowing out, push the dirty rack in, the glistening clean rack sliding out the other side
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