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120

The Happy Time

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Bourdain, A. (2996). The Happy Time. In Bourdain, A. Kitchen Confidential: Adventures in the Culinary Underbelly. Ecco/Harper Perennial, pp. 120-127

124

We were pretty busy initially, and along with the young proteges who held us in something like awe, Sam, Dimitri and I would work all day and late into the night. When the restaurant closed, we'd take over the bar, drinking Cristal --which we'd buy at cost -- and running fat rails of coke from one end of the bar to the other, then crawling along on all-fours to snort them. The cuter and more degenerate members of the floor staff would hang with us, so there was a lot of humping in the dry-goods area and on the banquettes, 50-pound flour sacks being popular staging areas for after-work copulation. We'd bribed the doormen and security people of all the local nightclubs and rock and roll venues with steak sandwiches and free snacks, so that after we'd finished with our pleasures at the Work Progress bar, we'd bounce around from club to club without waiting on line or paying admission. A squadron of punk rocker junkie guitar heroes ate for free at Work Progress-so we got free tickets and backstage passes to the Mudd Club, CBGB, Tier Three, Hurrah, Club 57 and so on. And when the clubs closed it was off to after-hours where we'd drink and do more drugs until, weather permitting, we'd hit the seven o'clock train to Long Beach. We'd finish the last of our smack on the train, then pass out on the beach. Whichever one of us woke from the nod would roll the others over to avoid an uneven burn. When we finally arrived back at work, sand in our hair, we looked tanned, rested and ready.

jesus lol

—p.124 by Anthony Bourdain 8 hours, 16 minutes ago

We were pretty busy initially, and along with the young proteges who held us in something like awe, Sam, Dimitri and I would work all day and late into the night. When the restaurant closed, we'd take over the bar, drinking Cristal --which we'd buy at cost -- and running fat rails of coke from one end of the bar to the other, then crawling along on all-fours to snort them. The cuter and more degenerate members of the floor staff would hang with us, so there was a lot of humping in the dry-goods area and on the banquettes, 50-pound flour sacks being popular staging areas for after-work copulation. We'd bribed the doormen and security people of all the local nightclubs and rock and roll venues with steak sandwiches and free snacks, so that after we'd finished with our pleasures at the Work Progress bar, we'd bounce around from club to club without waiting on line or paying admission. A squadron of punk rocker junkie guitar heroes ate for free at Work Progress-so we got free tickets and backstage passes to the Mudd Club, CBGB, Tier Three, Hurrah, Club 57 and so on. And when the clubs closed it was off to after-hours where we'd drink and do more drugs until, weather permitting, we'd hit the seven o'clock train to Long Beach. We'd finish the last of our smack on the train, then pass out on the beach. Whichever one of us woke from the nod would roll the others over to avoid an uneven burn. When we finally arrived back at work, sand in our hair, we looked tanned, rested and ready.

jesus lol

—p.124 by Anthony Bourdain 8 hours, 16 minutes ago