Shift work @ “Grade-B”
It is not strange to find little shops in metropolitan areas that are not quite liquor stores, not quite convenience stores, not quite fast food take-out. They can go by many names, but most people would recognize the name Bodega. Any are mysterious in how they are arranged, most are magical in how much stuff is enclosed in those store fronts.
With the one I work in, the bodega is just the beginning.
It was an idea of Chef to have a place only Service workers knew about. You have to know about it to even know what door to go through. That was how I got a job here, and how my career changed for the better.
I had gone past the place for a few months after it opened. It was a crowded storefront, just like other ‘everything’ stores, and was from the beginning. It always seemed to be open, even after bar-time. I started going in after my shift at the pizza place just to pick up a few things, mostly cereal and milk.
There seemed to be a changing crowd and once or twice I saw someone in chef jacket looking at what was on the shelves. It never was empty.