in the 70s, Food of the Seventies

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Commentor Name:	John Denney
Comments left:	When I turned 16 in 1967 I started working at the Scotti's in Fairfield, Iowa for $1 an hour. When I left 3 years later I was an assistant manager making $1.75/hour. Owner was Gary Bonnet. Good food, good times, learned to hustle (cook, dress, & wrap 25 hamburgers, 5 cheeseburgers, & 5 Big Scothmen in 10 minutes or so). Only reason I left was friends insisting I had to move on with my life. I was one of their best customers, too, eating like a horse on my break. I also invented my own burgers that weren't on the menu - "double Scotti with" was a double Big Scotchman cheeseburger, & a tacoburger was a taco in a bun, rather than the crisp shell. I think Gary put that one on the menu. Hard work kept me in shape. At 19, weighing all of 120 pounds, I could easily carry 4 Coke syrup kegs, about 200 pounds, up the stairs into the attic storage area. We made our own pork tenderloins, onion rings, pizzaburgers, taco meat, & fried chicken. We'd slice 25 or 50 pounds of onions at a time on a deli slicer machine, & then in slack time, "punch rings", popping the centers into one bucket to be chopped to put on the burgers, & the rings into another container to be breaded. One hot summer day, we sliced 50 pounds that had just been brought down from the attic. The guy slicing them in the back room was crying, the guy running the grill was crying, the people taking orders were crying, & the customers in the lobby were crying. Chill onions before slicing them to avoid the tears, ok?
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