I learned how to carry Singapore slings on a tray above my head while dodging customers on their way to and from the bathrooms, as well as how to replenish the fuel under a hot fondue pot without setting the table on fire. On a good night I made sixty dollars cash; on a great night, a hundred. The money was so compelling that I asked Dante to let me return the following summer. He was so charmed by the idea of a seminary-trained cocktail waitress that he said yes.
