Not wanting to wait a moment longer, I took a big bite.
It was delicious. Sweet lobster in a light mayonnaise sauce with just a touch of lemon juice and chives. But the bread, the bread made it, which was saying a lot for a lobster roll. I wondered if he baked it himself or if he outsourced it, then gave myself a mental slap for worrying about the business side rather than just enjoying how good the roll was.
I finished eating far too soon and hated I’d only ordered one. As I stood and debated getting another, I noticed the long line that had formed while I’d been sitting. The guy inside was rushing around, and from where I stood it didn’t look like he had any hope of filling all the orders he was about to get.
My feet were in motion before my brain had a chance to catch up. “Need some help?” I asked as I cracked open the door he’d entered at the side of the truck.
“Are you kidding? Because if you’re kidding, I’m probably gonna hurt you. But if you’re serious, what are you doing standing there? Put an apron on”—he pointed at the door— “the order book is right here.” He tossed the order pad and pen at me, as I tied on the apron I found hung on the door. “Have you worked in a restaurant before?” he asked as he rushed back to fill the orders he’d just taken.
“Yes, many times. What do you want me to do?”
“Take the orders, I’ll fill them.”
“Got it.” I walked out to the line and asked the people at the front if they’d ordered before I worked my way toward the end, bragging about how good the food was as I went, and taking a lot of orders I hoped he’d be able to fill. “You won’t be disappointed, believe me. I drove all the way out here from California just to try a lobster roll, and I can honestly say it was totally worth it,” I told whoever would listen as they waited patiently.