I was invited to Helen, my English teacher’s "Sabbath Special Thanksgiving Dinner" in Long Island at the day after Thanksgiving Day. Though it was the second time visiting her house, I was excited because it was my very first Thanksgiving Dinner at American’s home and also my first Sabbath dinner with Jewish New Yorker. I knew Jewish history, tradition, and their way of life; at the same time, I was always curious about how they keep their faith and remain strong among nations.
Once I got there, welcoming hospitality of Arnold and Helen made me feel at home; dinner was almost ready and we waited a couple more friends. One of guests were the Lederman, they brought some authentic fare from his deli to share. Usually, I am a horrible picky eater; I don't eat poultry at all. Yet, I decided to try new dishes, for it was rare opportunity. Fortunately, many of the dishes were vegetarian, and most of all; Helen's turkey with cranberry was succulent.
with cranberry sauce; it is one of a kind delicacy!
Amusing and dainty to see,
a colorful salad as gem stones was surprisingly tasty.
During the course of dinner, I befriended with Lloyd, a son of Helen’s best friend, who is a restaurant owner in Brooklyn. Tasting foods from his deli in family style was enthusing; all dishes were prepared with strict Jewish traditional diet. Lloyd is an expert restaurateur who seemed very proud and serious about his work. His grandfather started a restaurant business a Century ago and the family has worked in restaurant business ever since they came from Poland to New York. Naturally, as a young boy, Lloyd’s helped his family business. Listening to his experience of running restaurant in New York was fascinating, as I had also worked in restaurant business in Paris.
Everything was so elaborated and tasty.
Bonne Appetite everyone!
Lloyd and I had very interesting discussion about things around the restaurant business; from exhausting long hours of work, how difficult it is to run a restaurant in a big city, to make money while being as honest as possible to all kind of dreadful details: bills, charges, tax, regulations, administration, hygiene inspections, new grading law, loan, hiring staff, tips, rent, contract, fines, and many more. There are many commonalities between us, yet we also found a great deal of difference between New York and Paris; especially French laws that protect employees! All kinds of contracts; CDI, CDD, and seasonnier. Moreover, firing employees are nearly impossible unless they quit by themselves. That nearly drove me crazy all through my experience, and Lloyd didn’t want to be my place, either.
Running a restaurant in a foreign country is similar to being an Ambassador in someway; they can do things that their Embassy can’t do. There are significant exchange between clients and a host everyday around table. In a big city like New York and Paris, competition and pressure among local restaurants and international restaurants are very high. A well-known expression says that survivors from a restaurant business can do any other business successfully, and I do understand why…
Nowadays, it's easier to find foreign foods, people don't have to go out of the country to experience different culture. Trying new ethnic foods may be the first step. Food is not only a simple thing that fills stomach, but also deeply ingrained with a country’s tradition, culture, and belief that people stick to. Restaurant business is surely a hard work, and it has indescribable disadvantages people from outside are unaware of; but we, restaurant owners know what the advantages are and joy comes with. The best moment for restaurateur is seeing clients again. Aware of it, I decided to visit his deli Jay& Lloyd’s in Brooklyn. After the end of semester, I was reminded of my friend Lloyd, I went to his devoted restaurant with my roomi Rutsuko.
Jay&Lloyd's
2718 Avenue U
Sheepshead Bay, Brooklyn
718-891-5298
718-891-5302
Directions: take Q train to Avenue U station and 16th St
then take bus 33 Eastbound to Bergen Beach
Open seven days a week
