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Random Musings

FROM GERRY MANDEL

GERRY MANDEL writes plays, short stories, essays, blogs and an occasional novel. He also plays blues and boogie, which you can enjoy on Facebook. Enter his name in the Facebook Search.

My Table Will Be Waiting Again

’ve been streaming a lot the

Ipast few months. I know that sounds like a medical condition. “I’m going in for surgery next week. Been streaming a lot.” You know what I mean. I’ve been watching some of the new series and movies, many of them quite good. I almost bought a chess set after “The Queen’s Gambit,” but came to my senses. Scrabble and gin rummy are enough of a challenge for me. Old movies, however, exert a relentless pull on me. Many I remember fondly, some I don’t remember much about, a few I’ve never seen. The combination of nostalgia, engrossing stories, and performances have stayed with me. There is, however, a side effect to these movies. They make me long for the good old days, “those days” being the last months of 2019. Before the virus. The scenes that grab me take place in a restaurant. Any restaurant. As I sit in front of my TV now and dine on my takeout/carry-out/curbside egg foo young, I am transported by the sight of people enjoying dinner in a restaurant. They can play an important role in movies and series. “My Dinner with Andre,” 1981, a full-length movie that takes place at one table in a restaurant. “Dinner Rush”, 2000, and “Big Night,” 1996, in New York and New Jersey respectively. Both Italian, of course. Along with “The Sopranos” and “The Godfather.” Waiters, activity, lovable characters, and plates of pasta, veal, scampi, olive oil and crusty bread and red wine and tiramisu. Ah, the romance of eating out, even if someone gets whacked. This may be the most personal reminder of how much we’ve changed. Restaurants have been devastated by the pandemic, many of them never to return. Some of the best ones, I’m afraid.

On a personal level, here’s what I miss: The ceremony of Going Out to Eat. A crowded restaurant, lots of chatter and laughter, clinks of forks and plates, maybe some cool jazz in the background. Talking with Z and friends. The maitre’d smiles warmly, genuinely happy to see us. He even remembers my name. Right on time, he shows us to our waiting table, slides my chair out for me. Maybe even unfolds the cloth napkin to lay in my lap. The white linen tablecloth, the place settings, the freshly poured glasses of water with ice - a fantasy realized. How can you exist this long without the satisfaction of a waiter handing out menus, asking, “Would you care for a drink?” Of course I would. “A vodka Gibson, please,” I say, “Straight up.” I even have my choice of vodka. “Ketel One,” I say confidently. And so it begins. The Ceremony of the Meal. A cast of impeccable characters: the waiter, the busboy (or bus person?), the wine expert with the opener around his neck. Maybe a friend stops by the table with a “How’ve you been?” And a handshake. (Remember those?) And the sounds. Oh, those beautiful sounds. A symphony of conversation and laughs, and knives and forks on dishes, an energy carried by sound waves and delicious aromas that say you are in the right place, and heaven is here right now. Okay, I’m getting carried away. But I do miss the experience of going out to eat. It doesn’t have to be fancy. No wine steward, no “live” music. Just the staff, the food, and the waiter who asks what you want, confides in you that the snapper is to die for, asks how would you like your steak cooked, “I suggest medium rare,” and then asks the inevitable question after the main course: “Did we save room for dessert?” Who’s the “we” in this? Is the waiter going to join us? Finally, the check, the credit cards, the chairs pushed away from the table, and a cheerful departure, stopping by a table on the way out to say hello to someone you haven’t seen in a while. I heard that Giovanni’s Little Place, in Ladue, has shuttered. I am saddened, as though I have lost a dear friend. Fond memories, shared with Z. Many other places also gone. I wonder about those beautiful men and women who made going out to eat so special. Made me feel special. Where are they? How are they? They, too, are lost. Someday this classic ritual will return. But the faces and places, the names and ambiance will be different. We’ll adjust to this new world. Our tables will be waiting. And it will be time to build new memories.

A Truly LifeChanging Experience

ACCOMPLISH YOUR GOALS, IMPROVE YOUR HEALTH AND ENJOY DOING IT BY ALEX HUMMEL

came to see Bret because I

Ineeded to change my life. After college, I was really struggling to find a job, and in frustration, my eating got out of control. I am a big guy, but I got up to 445 pounds, the most I ever weighed. That affected job interviews because recruiters were judging me by my weight. But more important is that my own self-image was bringing me down. Finally, I realized that I was really jeopardizing my health and my whole life. I had worked out with trainers during high school and college, with mixed results. Each seemed to have their own training specialties, whether it was cardio, calisthenics or body building. Their routines just didn’t seem to be really focused on me or my own goals. I lost weight, but the workouts became routine, and were just not something I really enjoyed doing. Later, I tried to work out on my own, but I was always coming up with an excuse for not doing it. I met Bret through a family friend who was working out with him. From the first meeting, I could tell that he was genuinely excited about helping me. I got the clear impression that if I put in a full effort to achieve my goals, he would, too. I started working out with him about a year ago. My goal was to first lose weight, then gradually put on muscle. I don’t want to be a body builder, just to be in good shape, to carry myself well. In addition to my workouts, Bret also guides my daily diet – what I eat, how much and when. But what is really great is that he is there also as support and motivation. I stay in touch with him on workouts I do on the days when I am not with him, and on what I am eating every day. It is the accountability I always wanted. I could see results shortly after I began training with Bret, and started to feel the effects within a month. Other people notice, but I don’t want to feel complacent based on what others say. In less than a year I have lost 120 pounds, and I really have more energy and am having a lot more fun working out than I have ever had before. Bret knows how to change things up, adding variety and interest to the workouts, to make them stay enjoyable. Now I feel a lot better and my whole outlook is much more positive. To anyone who is looking to change their lives, lose weight, get in better shape, I would say, invest yourself in making the change. Let that desire push you to get started now. Keep going until you see and feel the change for yourself. And I would certainly recommend Bret to help you accomplish your goals. He is by far the best trainer I have worked with and he has helped me feel the best I have ever felt.

BRET KLIETHERMES is owner of STRONG HUMAN

FITNESS LLC, a personal training company that offers Complete Fitness Programs to help his clients reach their personal health and fitness goals. Bret has a Bachelor of Science in Health & Wellness Promotion from Missouri State University, is a Certified Strength & Conditioning Specialist and Professional Member of the National Strength and Conditioning Association. Bret works with clients at The Fitness Partner, Inc., a boutique gym located at 14528 South Outer 40 Road, Chesterfield 63017. For 25 years, owner/ operator Randy Stone has offered a more private alternative to the large box gyms that are often noisy and overcrowded. Bret offers both private and semi-private training to fit all budgets and schedules. For a no-obligation, no-pressure consultation to discuss your goals and programs, you can call Bret at 314-691-9040, email bret@stronghumanfitness.com or visit www.stronghumanfitness.com.

THE FITNESS PARTNER GYM IS NOW OPEN, AND THEY ARE OBSERVING ST. LOUIS COUNTY HEALTH GUIDELINES TO PROTECT CLIENTS AND STAFF.