the best money, the best, uh, business? mario: that season, the summer. anthony: in the summer? mario: the summer, yeah, yeah. anthony: now? mario: now. yeah, yeah, yeah. anthony: why? cause it s tourists? mario: european people or from the north, from the states, canada anthony: right. mario: cause it s cold. now they come in the summer. anthony: right. anthony: all hail the waiter. the career server. that great, disappearing species of proud, well-trained specialists. members of the service industry who trace their roots back to the great hotels of europe and beyond, into history. those who remain, like this man mario, we salute you. anthony: so, how many years in the dining room? a lot? mario: yeah, i started when i was, uh, 17 years old in a restaurant. anthony: 17? mario: 17, yes. anthony: the people who work in the kitchen, one type of personality. the people in the dining room, you need to be more sociable. mario: i like very much to speak w
them wholesome in my experience. the business is hard, the hours are long, the comradery intense. after a long day and night of work the mind turns, to soccer? okay, this was a distinguishing feature i was, frankly, unprepared for. so, everyone here work for you? soledad: well, we have, like, two teams. you know? he s the chef of legrill. it s a parrilla. anthony: yes. soledad: and close, like two blocks, we have chila, and i m the chef. anthony: of course. soledad: and, we have the two teams. anthony: right. chef soledad nardelli, along with her husband and business partner, owns and operates chila restaurant, where she stills works the line. soledad: we, sometimes we were ignorant of our culture, traditions, we have a lot of products, not only meat. waiter: un bife solo a punto, por favor. anthony: it s 1:00 a.m. and tonight it s a blood match
were ignorant of our culture, traditions, we have a lot of products, not only meat. waiter: un bife solo a punto, por favor. anthony: it s 1:00 a.m. and tonight it s a blood match between the crews of chila and her sister restaurant, legrill. soledad: we share a lot of products with peru, bolivia, brazil, paraguay. we have the big influence of immigrants like germans, swiss people, netherlands. so, that s, that is our identity. anthony: it s pretty rich traditions. soledad: yeah. do you want a drink? anthony: what do you have? soledad: so, eh, we have fernet. chef: fernet. soledad: we ve been drinking a little bit. anthony: oh, good. soledad: we are used to drink aperitifs, the digestives. it s good for your stomach. anthony: right. soledad: you know? you know? anthony: so it s healthy. soledad: yes. anthony: okay, good. anthony: i ain t playin no soccer. alcohol and meat in tube form, however, are more familiar to me. soledad: the chorizos are home
now they come in the summer. anthony: right. anthony: all hail the waiter. the career server. that great, disappearing species of proud, well-trained specialists. members of the service industry who trace their roots back to the great hotels of europe and beyond, into history. those who remain, like this man mario, we salute you. anthony: so, how many years in the dining room? a lot? mario: yeah, i started when i was, uh, 17 years old in a restaurant. anthony: 17? mario: 17, yes. anthony: the people who work in the kitchen, one type of personality. the people in the dining room, you need to be more sociable. mario: i like very much to speak with all people in the whole world. anthony: mm-hmm. mario: and, i speak a little english, a little german, i speak german very well, italian, portuguese anthony: a friend of mine who s worked in the business a long time, he tells me, whenever a man comes into the restaurant with a woman they never say, oh, mr., so good to
anthony: so, what s the best season? the best time of year for you? the best money, the best, uh, business? mario: that season, the summer. anthony: in the summer? mario: the summer, yeah, yeah. anthony: now? mario: now. ye, ah, yeah. anthony: why? cause it s tourists? mario: european people or from the northfrom the states, canada anthony: right. mario: cause it s cold. now they come in the summer. anthony: right. anthony: all hail the waiter. the career server. that great, disappearing species of proud, well-trained specialists. members of the service industry who trace their roots back to the great hotels of europe and beyond, into history. those who remain, like this man mario, we salute you. anthony: so, how many years in the dining room? a lot? mario: yeah, i started when i was, uh, 17 years old in a restaurant. anthony: 17? mario: 17, yes. anthony: the people who work in the kitchen, one type of personality. the people in the dining room, yo