Tuesday, November 07, 2006

Movie excitement

After reading the Mary Poppins entry, Margaret reminded me of something that happened at the movie that could have had disastrous consequences. In the scene where Mary and Bert are at the cafe with the penguin waiters, we were supposed to use the kazoo from our goodie bag to hum along with the frenetic action. Well, Margaret got so frenetic that she almost inhaled the little waxed paper thingy in it that vibrates. Fortunately it only went in her mouth and she was able to cough it out. I can just image how embarrassing it would be to have to stop the movie and be rushed to the hospital due to choking on a kazoo paper! (Although I have to admit it would make a great story... as long as she survived!)

Speaking of which, that reminds me of another choking story. Why are they always so entertaining? Plus, excluding autoerotic asphyxiation, I can't think of a more embarrassing way to go... turning blue with your eyes bugging out is bad enough, but add in the audience of a crowded restaurant and you've got the third ring of Hell. Anyway, my brother was telling me about eating at a restaurant recently where someone at a nearby table started choking. The woman's husband jumped up and started giving her the Heimlich maneuver and their server rushed over to see if there was anything she could do. The husband looked over at the server, stopped giving his wife the Heimlich, pulled his wallet out and handed the server his credit card, then returned to give his wife the Heimlich! What in the world must he have been thinking!?! If there are any servers out there, what is the proper procedure in this situation? Do you walk away and run the credit card, hoping that all will go well or at least you'll be able to write in a big tip when they inadvertently leave the credit card behind when getting in the ambulance? Or do you give them the meal for free? Is this circumstance covered in your training manual? Perhaps between Chapter 22: "How to add disgusting things to problem customer's food without them realizing it" and Chapter 24 "How to time questions of food quality so it's only when the customer's mouth is full."

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