For longtime waiters at the South Bay's upscale restaurants like Manresa, Trevese and Plumed Horse, working tables is an art: "Once he observed one of his mentors making a Caesar salad for a table of diners ... a fly suddenly appeared above the bowl. The waiter stopped what he was doing and silently snatched the fly out of the air. He walked away with his cupped hands to dispose of the fly and wash up and then resumed his preparation of the salad. 'The table didn't even notice,' Vrignaud remembers, still in awe. "I said, 'This guy's a Jedi waiter.'" [Metroactive]
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