So, I'm in LA now, since I had to get my passport renewed. I decided when I set out that I'd try to ask for something at every transaction, to stay on my toes. Here goes:
1. Passport agency in the Federal Building. I am told to return Friday to pick it up. Easy question: "Can you please have it ready later today? So I don't have to spend 4 hours driving again?"
Answer: "We're not allowed to do that." He explains that would mean prioritizing people's applications by hometown rather than departure date. My take: That still doesn't answer if you're under or over capacity; if you are not overloaded, why not help a sista?
Verdict: Drive to LA twice in three days for an errand? Cruel and Unusual Punishment. I am so renewing by mail next time, a year ahead.
2. I head to Westwood, an area near the Federal Building. The plan -- hang out until this afternoon, and drop by the passport agency again. Maybe by some miracle it's ready?
First stop, Kaitlyn, a clothing boutique. Full of name brand jeans that subsidize all the other smart-priced, stylish duds. I spot a table full of cute shades. The problem: need a second opinion. "Can you be my shopping buddy for like 30 seconds?" I ask the cashier.
She tells me the first are yuck, the second and third are so-so -- and the fourth. "Wow, that color looks great on you!"They're a smokey gray, $6 -- I pay up and wear them out the door.
3. SKYLA, a few doors down. I see SALE and dash in. Right in the front, all leather Italian strappy sandals in a succulent grapefruit sorbet color -- $45. I ask if I can have them for $40 since they were the display pair and their last pair in my size. The cashier checks a book (of discounts? customer service guidelines?) and says she's sorry. $45 is the lowest they can go, after dropping from $110 to $55 to $45. I ask if we could skip the sales tax. She says sorry again.
I pretend to hesitate, to try to get her to budge. Then I buy them anyway. Summer's a-comin. And I clearly, obviously need those shoes.
4. Peet's coffee, where I plunk down to do some writing. As I pay, I ask the barista: "Can you please not put tons of foam on my cappuccino? I always throw it away, and it's just a waste."
He replies "Of course," and then makes me a cappuccino with mountains of foam. WTF.
5. Peet's coffee, two hours later. A girl is sitting next to me, studying anatomy or neurology or something. Pictures of brains and bodies. "Excuse me, can I ask you a question? I was wondering if you could model these for me, since I'd like to feature them on my website."
"Sure!"
I hand her my new sunglasses, she puts them on and strikes a pose.
6. The passport pick-up window is closed when I go back, around 4. Time to head back to San Diego. Only, now there's horrible traffic. Back to Westwood. At South Street, I order a 6 inch cheesesteak for lunch/dinner and eventually they bring me a 9 incher. The woman is about to take it back to the kitchen when I ask, a bit exasperated by now, "Could I just have that? So I don't have to keep waiting?" She gives it to me. I earn about $1 of a soggy, nasty sandwich. But I actually I only eat half, wasting $3.50. Come on, Zagat. How could you give these people a sticker???
Gained: Shoes, shades and plenty o' coffee foam, all at full price. And a discounted overpriced "cheesesteak." Grrr. Still... it was a lovely day. And looks like I'll be back Friday!
As a veteran barista, if you're ordering in a café that knows its stuff, try asking for a "wet capp"--that should get you only a little foam, as opposed to a "dry capp," which is almost all foam. Though Mr. Peet's should certainly have listened to you, the mark of a good capp is usually super-lightness (1:1:1 espresso, milk & foam), so that's why you get all the frothy stuff. Is a latte just too milky?
ReplyDeleteGood luck with the passport, and hope any LA askings on Friday go well.
Hey,
ReplyDeletethanks for these terms! I had used them in the past, like a year or two ago, but forgot all about them after switching to caramel lattes for a while.
Lattes are equally delicious, but I wanted something more concentrated yesterday.
By the way, do you think, as a veteran barista, that it's possible to make great foam at home? I've tried using a whisk and boiled milk and managed to add three bubbles. Any tips, or better just stick to the professional cafe machines and techniques?
Thanks for the LA wishes! Is your cafe anywhere nearby?