In The Catskills: A Century Of Jewish Experience In "The Mountains" - Plot & Excerpts
To be near my parents between the ages of five and ten, I sat at the “owners’ table” in the Seven Gables kitchen where the bosses held court, and where my mother as chef sat during the rare moments she was not working. Even though the hotel had an office in the Main House, it seemed that most business was conducted from this round table in the corner of the kitchen. Deliverymen came to get their orders signed, the talent booker came by to arrange entertainment, and key staff people sat down to go over work issues. Guests who were friendly with the owners, from years of vacationing there, would even walk in to chat. All sorts of food popped up there, especially bits of whatever was currently being prepared at the stove. I was fascinated by the bustle of the place, and learned hotel life as a preadolescent ethnographer. I learned to set tables by helping out the waiters. Running errands for Paul the salad man taught me the rudiments of “garmigiere” (typically pronounced “garmazhay,”
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