PART I
When I decided to leave my new role as editor of Young American Report and head for Maui I really didn’t think out my escape plan. I had some money saved and was able to ship my Kawasaki 125 over so I’d have some “wheels” for exploring my new adventure, but I hadn’t thought things out beyond that. And I didn’t consider what I’d do if I decided to stay.
Once it became clear that the house and use of a car I’d been promised wasn’t going to happen I had to make some decisions. My friends Toni and Rick Segoine had put me up as their guest for a week or so, but that was going to be short term.
After staying one night at the Pioneer Inn on the waterfront I realized that my money wouldn’t last long if I stayed there any longer. Then I was able to get a room near the waterfront in the Lahaina Luna Hotel on Lahainaluna Street. Known locally as the Lahaina Looney it was a rundown building with small, cockroach infested rooms. Mine was over the bar. On the sign outside was a poster for the current band whose name is as forgettable as the music they churned out. But what caught my eye were the words, “As seen on the Pat Boone television show.” Hardly a recommendation as far as I was concerned.
By paying for a week in advance I was getting two nights free. I was also sentencing myself to a week of misery. My bed was right over the drummer whose nightly solos meant that sleep was totally out of the question. The room was also hot and humid with only two windows above the street off a rickety veranda that sagged. The place smelled of damp, stale beers and tabaco.
To give you an idea of how clean the place was, one night I returned to the room only to see the carpet disappear. Yes … I’d had a few beers and it took me a moment to realize that there’d never been a carpet. Only a small stained thread bare rug on a warped wooden floor. What I’d seen was the cockroaches scurrying back under the skirting boards along the walls.
Next day I went to a hardware store in Lahaina’s little shopping center and bought myself a small desk fan at a price that staggered me. Everything was more expensive on Maui than the mainland. And though I shouldn’t have been surprised I was and realized my cash reserves wouldn’t last long at this rate.
I put the desk fan next to my bed head on the room’s only chair so I could at least get some air directed towards my head during the night while I covered the rest of me in the sheet because the place was also infested by swarms of mosquitoes. Then I’d wrap the measly little pillow around my neck and ears in an attempt to drown out the raucous music from the bar.
Unfortunately, the fan tended to vibrate and “walk” itself off the chair and when I’d finally fall asleep I’d let go of the pillow and I was back to square one.
After a week of this I learned that the band was leaving at the end of my first week so I signed on for another week, only to see a banner put over the other poster announcing “Back by popular demand.”
I bought a car for $100 at a local gas station that several people recommended. The proprietor told me it had just been sold to him by some departing surfers from South Bay and mentioned the name of a well known surfer as the former owner. Well … it must be a good car then.
After handing over the money I drove it out onto the street where steam started to spill out from under the hood and the car stopped. It had blown the head gasket. The proprietor laughed, apologized and offered to fix it for the cost of a new gasket. It cost me a couple of dollars and after waiting in a nearby park under the Banyan tree. I was able to drive away in my new hotel room.
For the next few weeks I enjoyed a new location every day and night. The car allowed me to explore the island and I’d either sleep in the car or nearby. The lava flows near Honolua Bay were particularly attractive and sometimes I’d venture out and sleep in one of the exposed bubbles that had burst. Like sleeping in a secret cave. Only the cave entrance was open to the stars and the sound of the surf.
One night while sleeping along a narrow strip that ran between the Honoapiilani highway and the mangroves north of Olowalu I spotted a huge cane spider crawling up the front seat next to me. Forget that! I decided to sleep outside on some dry sand near the mangroves. I had a flash light and it didn’t take long for me to hear clicking sounds and discover that I was surrounded by crabs.
It wasn’t my night because a passing police car saw my light and stopped to investigate just as I was preparing to sleep next to my car on the side of the road. I wasn’t arrested but I was told that a description of my car and the license plate had been passed on so I would be charged if found camping out again.
Time was running out and so was my money. Then my friends, Toni and Rick told me that their old place in Kihei was vacant and I could rent that. I think the rent was $25 a month. Now that I had a base they told me the Hilton in Ka’anapali was hiring waiters. But I had no experience. Not a problem, neither had most of the surfers who were already working there as waiters. “Just tell them you have experience and you’ll pick it up.”
The day came for my interview I dressed in my mainland best and met the man I’d later know as Captain Kurt. He was an older, urbane man with an accent I later found was Swiss-German. The interview took place at a comfortable booth where he was nursing a cup of coffee poured from a silver coffee pot. His first question was totally unsuspected.
“Have you eaten yet?” It was mid-morning and I’d rushed across from Kihei to Ka’anapali without even thinking of food. When I told him I hadn’t he handed me a menu and invited me to order.
WOW! What a choice. I took a stab and asked him what he’d recommend. He smiled and ordered me something I can’t remember. But it light so I could eat while being interviewed. For himself he ordered “the usual.”
A bowl of prunes and a bowl of All-Bran turned out to be “the usual.”
He asked me what kind of experience I had as a waiter and while I tried to bluster my way through I finally looked him in the eye and told him that other than dining in fine restaurants with my parents I had absolutely no waiting experince.
He smiled and said, “Fine. I think you’ll make a very good busboy. Report here tomorrow morning and you’ll get your uniform. Do you have a clean pair of white sand shoes? No? Well go into Lahaina to this store and buy a pair and some white socks because that’s the only part of the uniform we don’t provide.”
Next morning I arrived bright and early in my new sand shoes and was turned over to someone from housecleaning who gave me a choice of white pants and red aloha shirts to try on. Once I found ones she approved of I was told I’d was expected to exchange them for a new uniform whenever they got dirty. She showed me where to leave the dirty uniforms and had had a record of the sizes I needed for their replacement.
Thus dressed I returned to the dining room to report to Captain Kurt and he said, “And now we start the training. You’ll be the busboy for my table until I think you’re ready to be unleased on the world at large.”
Captain Kurt was the maître d’ hotel. He ran “front of house.” Someone else managed the bar and the chef was in charge of the food. The somalier was in charge of the wine and the head waiter was the maître d’s second in command.
“Please bring me my usual breakfast … 7 prunes and a bowl of cereal.”
For the next week or so I brought him his breakfast each morning for six days a week. Every morning he’d look at me, smile and then carefully count the prunes in front of me. “One, two, three, four, five, six …” and he’d pause “… seven. I think you will make a very good busboy.”
I was also trained as a busboy by the head waiter and other waiters. I was told the importance of keeping a roving eye on ALL of the front of house, not just my station. My station would be for the tables covered by several waiters and waitresses. But it has a large dining room with a lot of tables full of a lot of guests wanting a good breakfast before heading out for whatever adventure or site they were visiting that day.
My job was to make sure their water jug was always full and ask anyone with a glass that was getting low if they’d like a refill. I was to scan each table to see if their ashtray needed replacing (yes … people smoked back in the days before the smoke-nazis). If appropriate I was to help seat the ladies and rush over to retrieve any dropped cutlery or napkins and replace them. Basically, I was to do everything the wait staff didn’t.
Most important was to never take my eyes off the dining room and to keep checking if anything … make that ANYTHING … needed doing.
Under no circumstances should I stand off to the side talking to my fellow workers and ignoring the guests. Something that it seems isn’t taught in today’s casual restaurants.
Every morning Captain Kurt would count his prunes and give me a friendly nod that was my cue to carry on. That routine started to seem strange so one day I decided to ask the kitchen to put an extra prune in Captain Kurt’s bowl. As usual he counted his prunes and when he got to “Eight … ah yes …. now I think you will make a very good waiter.”
For the next couple of weeks I worked as a breakfast and lunch waiter which was a problem on two levels. One, I had to work a split shift and somehow occupy myself in Lahaina because it wasn’t practical to go back and forth to Kihei for the short time between shifts. nor was it enough time to catch a few waves.
The other problem was that breakfast and lunch tips were either non-existent or paltry. The real tip money was for the dinner crew. But after working breakfast/lunch for a couple of weeks Captain Kurt put me on dinners and the whole atmosphere changed. This was the big time.
The Lokilani Dining Room was “silver service.” It demanded a far higher standard of service than breakfast/lunch. The tables had to be set with more cutlery, more glasses and with more precision. The head waiter was Paul Kirk. He was a true pro, not a surfer or student for whom being a waiter was just a way to make a living while spending the day surfing or going to school. He was the real deal and very generous with his time and knowledge.
I took to waiting like it was second nature. I loved it. To me it was like being an actor on the same stage with a different cast of characters every night. The guests could be up, down, friendly, rude, shy, over-friendly, provocative, funny, sad – even flirtatious.
He also emphasized what I’d been taught as a busboy. “Never take your eyes off the front of house. Observe observe observe. Know what’s going on everywhere, not just at your station. If you see one of the other waiters or waitresses getting overwhelmed then step in and help them. This is a team effort and we’re in it together.”
Guests were rarely there for more than a few day. So I decided to use various accents and personas on a changing basis to keep me fresh. Never anything extreme, but somewhat entertaining. Two lovely ladies from Montreal invited me up to their rooms after my “French” accent caused them to laugh and offered to teach me how to be more authentic. Or at least that’s what I thought they were offering to teach me.
After explaining that I’d be fired if I was caught one of them gave me her calling card and invited me to be a guest in their family hotel in Montreal.
Front of house and the kitchen were two separate and different worlds. Captain Kirk ruled the calm and efficiency of the dining room while a mad Frenchman named Chef Robert (silent t) ruled the kitchen. He had a nasty temper and it was never far from exploding. One night he chased a Filipino dishwasher around the kitchen with a carving knife until the dishwasher finally stopped and confronted the chef with a switchblade.
One of my fellow waiters was someone we all had to keep an eye on because he’d steal your order if it was one he was waiting for on one of this tables. And drugs made some inroads that affected service. One evening a friend who lived nearby in Kihei was still reeling from his wife leaving him to return to the mainland with their daughter. He’d been drinking and drugging a lot since then and that night he arrived in a dirty uniform with a couple days growth of beard looking disheveled and dunk. Captain Kurt wasn’t there that night and Paul Kirk was otherwise occupied on the other side of the large dining room when my friend Paul arrived late.
The crew were trying to keep Paul Kirk’s attention off of the other Paul, hoping he’d sober up and get into a clean uniform. In the meantime. I was serving meals at my station when Paul got into an altercation with a blousey woman with huge hair. She ordered more ice for her water glass and Paul had reached into the water jug he was carrying, grabbed a few ice cubes and plonked them in her glass spilling water on the table cloth.
She loudly demanded to speak to the manager and as Paul Kirk hurried over Paul turned his back to face the next table and managed to empty the entire jug of water over the woman’s head. She screamed of course and while one of the waitresses was assigned to accompany the woman and her husband from the table Paul Kirk led other Paul back to the kitchen. Laughing all the way.
The shock around the dining room was palpable but all of us front of house people wiped the smiles off our faces and tended to our tables whether they needed it or not. Things quickly calmed down and back to normal and Paul was fired.
One of the most amazing nights I had was when I was assigned to work with a hand-picked team of waiters and waitresses to work in the conference marque that adjoined the dinning room. From memory, the restaurant sat around 500 people, the small private dining room around 40 and the conference marque around 250.
We were briefed by Captain Kurt about a very special and important event that would require the service not only to be of the highest standard but “discrete.” We were to be observant as usual, but we had to station ourselves around the periphery of the seating area for the guests and not engage any of them in conversation. All communication was to be limited to answering questions.
It was a set menu and everything from drinks to desert had been arranged for earlier. Paul Kirk would alert us when we were to serve each course and we’d been taken through the seating arrangements and how we were to serve each course.
To ensure nobody could reveal any information that may have caused media attention we weren’t told anything more about the event until the night and after it had started.
The event was arranged for and paid for by the multi-millionaire Hawai’ian entrepreneur businessman and philanthropist, Chinn Ho for his extended family. It was like the annual general meeting of the shareholders of a corporation. The term used was “Hui,” which is the same Maori term for tribal meetings in Aotearoa New Zealand.
The Hui was to give Chin Ho’s extended family a reckoning of that year’s profits and loses and to hand out dividends and bonuses to those who earned them. One of the main reasons for the secrecy is that the payments were made in gold.
The dinner went well albeit noisily. In fact, the noise level as a big surprise and the only difficult thing we had to contend with. Our interaction with the guests was minimal and it was Paul Kirk who supervised the service of the head table where Mr Ho and his party sat. After dinner Chin Ho put aside his cigar and the entire room went silent. His address was in Chinese with a few English terms thrown in and although there were a few mummers the room remained silent.
At the end of most short statements he’d turn to one of the people to either side of him and they’d walk to one of the guests and hand them a bag. It was only later after we’d been dismissed (with a $50 dollar bill each as our tip) that we were told that each bag contained an amount of solid gold coins commensurate with the recipient’s contribution to the family business they were part of.
A few weeks later, Captain Kurt asked me to join him as before in his booth. He informed me that everyone was very pleased with my progress. He was uncharacteristically hesitant, as if trying to figure out a way to continue. He told me a bit about his background and how he’d worked his way up to the job he now held. He explained how much he liked it and the “perks” it had.
He’d grown up in Switzerland, gone to work as a teenager in a hotel kitchen and been trained in the Ecole hôtelière de Lausanne (EHL), the best accommodation school in the world. Then he asked me if I’d ever considered a career in hospitality.
That took me by surprise because I hadn’t. He told me he’d been watching my progress and so had the management of the hotel. If I was interested they would sponsor me to go to the hospitality school Hilton hotels used in Switzerland. I’d be flown over, get room and board as part of a scholarship – all paid for by the company. Anticipating my question he told me that I’d be allowed two expense paid trips home each year and guaranteed a job suitable to my skill level upon graduation.
In a way it sounded like something I’d expect at a US Navy induction center. “You’d see the world.”
I didn’t know what to say except thank you. Captain Kurt asked me to think it over and come back with any questions. “You have some time to consider it because we’d want to wait for things to quiet down here and for the new term to start in Switzerland.
After thinking it over for a week I’d decided to turn down the offer because I couldn’t imagine leaving Maui for Switzerland or anywhere else. I’d also discussed it with Paul Kirk who advised me to consider that he made a lot more money and had a lot more freedom than Captain Kurt. “Sure … he gets a nice suite and all his meals free. But he’s also on call 24/7. But that’s not the worst thing. The maître d’ doesn’t make anywhere near what I do in tips alone. Hotel and restaurant management is a bitch!”
But Captain Kurt was nowhere to be found. He’d gone. So had Chef Robert and the “comptroller.” The rumors flew around like crazy. All three had left the Hilton to work down the beach at the Sheraton. Some said the comptroller and executive chef had been fiddling the books and that Captain Kurt was caught up in the flak. Then why would the Sheraton hire them? Another theory was that they were so good as a team that the Sheraton headhunted them.
In any event, I was relieved that I wouldn’t have to tell Captain Kurt I would be turning down the offer. But I wasn’t out of the woods just yet. The hotel manager summoned to his office and told me that the offer still stood and asked if I’d come to a decision.
Once I told him that, while I found the proposition attractive I wasn’t ready to commit myself to a career decision yet. His reaction was a relief. He understood completely and asked me to let him know if I changed my mind.
A few days later I was transferred from the restaurant to the ‘steak bar’ outside by the pool. Called The Whaler’s Den it was far more casual than the restaurant and only had one chef. His name was Joe and he was the master of a large open barbecue. He had to get there early to set the Kiawe wood alight so it would be flame free and at the right heat when the guests started to arrive.
The menu was small compared to the restaurant. Steaks, chops, fish, baked potatoes and a great salad bar. The place made a fortune in drinks. Instead of working inside in a large enclosed restaurant with a hot, manic kitchen I was now able to work in the open air with a large swimming pool on one side and the beach on the other.
Let me explain what working in a big restaurant is like. Front of house is quiet, organized and relatively calm (minus the occasional meltdown or dropped tray full of dishes). Walk from the front into the kitchen and you’re going from heaven to hell. Noise, chaos, frayed tempers, insults, threats and it’s not all that hygienic either. I’d never eat the food that came out of it.
The Whaler’s Den was like another world. Each meal made right there in full view of the person who ordered it. Fresh salads, fresh air. I loved it.
Good thing because it turned out to be another step towards management. After a few weeks I was made assistant manager. Not that it concerned me. The manager was a very laidback guy who made everyone’s job a pleasure. Then the next step was revealed. My manager was promoted to some other job on the management ladder and I was made “acting manager.”
Suddenly, no more tips. My salary went up, but my earnings went down. Not only that but I had to get there even before Joe. And I had to stay and “cash up” long after the place closed. It was no longer a pleasure. It was, as someone quipped, “A mug’s job.”
One late afternoon I was there with Joe when he shrugged, walked into the small galley bar, filled a bucket with water and poured it over the fire he’d just started. “Might as well close now and get these chairs and tables inside.”
“Why, what’s going on.?” Joe and I had established a good working relationship and since he was a local I’d ask for his advice on things. He pointed his arm and index finger towards Mo’lokai. “See where I’m pointing …. that little cloud over there?” Yes, I could see it, but it really was a little cloud. “Kona storm,” he said. “Be here in a half an hour. I’m going home and you should too. We won’t be opening tonight.”
By the time I got some help to clear the Whaler’s Den of anything that could blow away the storm had hit. Someone who wasn’t aware of the storm was wheeling out a tall stack of glasses out from the restaurant to the Whaler’s Den when a gust of wind blew the stack over into the swimming pool. The broken glass would take days to clear from the pool once it was drained. The chairs, loungers and tables stationed around the pool were blown all over the place, some barely missing those of us still outside.
Fighting the force of the wind I made it into the hotel and out the back into the calm area that the building had created. My little Kawasaki 125 dirt bike looked ready to roll and despite being told to stay locally until the storm was over I decided to ride back to my little place in Kihei.
Confession time. I love storms. Earthquakes energize me. The tornado I was very close to only made me uncomfortable because it made it difficult to breath. I thoroughly enjoyed the several cyclones and two hurricanes I’ve been in. I don’t know why. It is what it is.
So I took off into the growing storm on my dirtbike feeling exhilarated. The mere fact that once I got out of Lahaina the road was empty except for me didn’t phase me. Even the gust of wind that stopped my bike didn’t phase me. I just changed angle and gunned it. It wasn’t until I was nearly hit by a falling tree and had to gun my way around the next one that I started to think about turning back. But only for a second.
Once I got to North Kihei Road the going got easier. Either the storm was abating or I was out of the main thrust. Then I pulled up in front of my place and saw that the lean-to beside the kitchen had totally collapsed.
The floors were concrete so the only things soaked by water coming in the front windows were the tatami mats that could be replaced. The mattress that served as the sofa and guest bed was far enough away not to have been affected. My bedroom was fine.
No electricity of course. But that wasn’t major. It came on a few hours later. The lean-to had a few abandoned items in it. A couple of old kerosene stoves. An old table and a few broken chairs. Nothing of value or use. It just made my place look more like a shack than it had before. No big thing. I was home.
The Waiting Game – Part I © Robert R. Feigel 2022 – All Rights Reserved