Pamplemousse & Sage

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January 25, 2008

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we are racing time

and it's just never ending

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Well it's been 17 days since I posted. I work at a seafood chain restaurant here in France. There are a lot of lobsters cut in half, oysters, slabs of fish, and traceable Norwegian smoked salmon, IE: fish farmed. T here are 13 Amarine's, it is connected to other chains. One is cafeteria style with that mystical french twist where things still get cooked for you on the spot. There are others that feature pizza, house brewed beer, and Mexican cuisine - they've got it all, making this a large corporation in intent and style. The French: the clients are generally kind and patient, although they occasionally laugh unrepentantly at how I speak and assume I don't understand. I guess I've come to realize that as much as that affects me it displays the ignorance of that person or family, and I realize it is something entirely wanting in them - not I. Have you left your village? The staff do the same - they don't typically laugh but they do assume I don't u

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