The years I worked at Piccolo's there was fierce
competition among the various types of restaurants in South Florida. The delis,
such as Wolfie's on Lincoln Road and 21st Street and Pumperniks, served plates
of free mini danish at breakfast and had bowls of sour pickles, sour tomatoes
and sauerkraut on all the tables for lunch and dinner not to forget the
overflowing sandwiches and mile high slices of cakes and pies. The Pub
restaurant in the Rooney Plaza served 28 prime ribs on the bone with Yorkshire
pudding, baked potatoes and wedges of hearts of lettuce with fresh blue cheese
dressing. There were upscale restaurants like Chandler's Steakhouse on 21street
down from Wolfie's and across the park on twenty third street was a world famous
rib place. In the Miami Spring villas in Miami Springs was a restaurant with
flamingos in their gardens and strolling violinists in the restaurant. There
were the chain of restaurants called Victoria Station which werebuilt inside
railroad cars and served prime ribs, steaks and chops to die for.

South Miami Beach, below 5th Street was mainly known
for Joe's Stone Crab restaurant and Piccolo's. During 'season' there were lines
constantly during dinner hours and when there were races at the dog track
Piccolo's would fill up before, during and after the races. While most of Miami
Beach, including Joe's was closed from May until October, Piccolo's had enough
of a following to warrant staying open working with a skeleton staff.

The first day I started at Piccolo's I got there
early--mistake number one as neither Vinnie or Dorothy were there and Sam
'volunteered' me to work in the kitchen. Over the years I would always come in
early to ahve a cup of coffee and relax befoer going on the floor and I, also,
learned that I could easily pick up a few extra dollars because the lunch staff
were anxious to get off duty and would give me their parties--but that didn't
happen the first week.

I very quickly learned that 'if you can't stand the
heat, get out of the kitchen' which is exactly what I did after the first week
training as a cook, working massive stoves and the heat not diverted by any
amount of fans, did indeed make the kitchen hot. I, also, decided, very quickly,
that as a cook I would have waiters, waitresses and bosses yelling at me
constantly to 'get the food out' but as a waiter I would be doing the yelling
and making more money.

Waiters didn't get paid much back in those days, not
that they get paid that well now, but we made $2.50 per shift which could be 4-5
hours and an extra 50 cents if we stayed and closed. The tips, people tipped
much better then, and turnover were good in spite of serving a 7 course dinner
for $5.95

In any case a whole new world opened to me both as a
cook in training and as a waiter. Sam and the cooks showed me how to make such
dishes as veal or chicken Marsala, steak pizziola, linguine with white clam
sauce, shrimp scampi, not to forget ravioli, manicotti, lasagna and various
pasta. The Piccolo menu was very extensive covering all kinds of appetizers,
main courses, pastas and dessert, most home made. I learned how to make a fra
diavlo sauce and I became acquainted with the huge vats of tomato and marinara
sauces constantly simmering on the stove. I, also, became acquainted with Sam,
the screaming boss, who could only be quieted by his wife Dorothy.  Sam was
never mean or abusive but he knew what he wanted, and how he wanted the food
cooked and sent out, and expected everyone to be up to his standards.
Considering the poor pay his cooks got I was amazed that so many stayed with him
but I found out that he took care of his kitchen staff in manyways besides
giving them pay for their work.

After the first week was over I approached Vincent
and told him that I wanted to work the floor as a waiter and, with a smile on
his face as if he knew I would, he introduced me to Esther who would train me.
Within two days she told Vincent that she felt I could handle a station and I
was off and running.

Between my Aunt Flo, Esther, Dorothy and Vincent,
not to mention my instinct, I learned things that first month as a waiter that
corporations would 'discover' and insist upon many years later such as checking
back with your customers 2-3 minutes after serving their food to check that
everything was okay and to correct anything that may be wrong. The Piccolo's
were way ahead of most restaurant owners by allowing the waiters/waitresses to
correct things on their own without having to run to a manager.

It was, also, at that time that I learned
my'schtick' that would serve me for years with many smiles and bigger tips as
the reward though I must confess, maybe three times, it backfired!

When a customer asked me if I knew what time it was
I would answer that I did and walk away--yes, I would return and tell the time.
I would 'card' women if they ordered a drink by saying to the 60 year old--heck,
when you are 20 the 40 year old looks OLD--she didn't look old enough to drink.
I would ask the man, of an older couple, what his 'daughter' would like to
drink. When a customer asked me if they could have a clean fork or another
napkin I would say no and walk away, but come back with what they asked for.
Corny? Sure, but they loved it!!

Within a few weeks I was getting 'call'
parties--people asking to sit with me--and by 'season'  there was always a line
of customers who wanted me to wait on them. Ummmm, I wonder if giving them a
little 'extra'--like a larger scoop of ice cream or an extra piece of salami on
their antipasto--had anything to do with it?

Coming--the start of early birds originating in
South Florida--the 7 course dinner for $5.95--getting $100 tips from dog track
winners--working, maybe, 4-5 hours a night, 4-5 days a week and making $500 a 
week in teh 1960s--waiting on celebrities--and, yes, that most embarrassing
moment in my 38 years being a server!