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THE ARTIST |
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The Earlier Years
- 1971-1978 - An Overview
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Continued |
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Hitchhiking and Getting Around Without a Car-
- The Mustang Story
Eddy, sensing a sale, sprang from his chair and ran to the
finance office. Ten minutes later, he returned with a huge
grin and a ready contract in hand. He read the terms aloud,
but honestly, I didn’t hear much. All I could think about
was driving that brand-new dream car. I signed where he
pointed. I didn’t really care what was written on the
contract.
“Congratulations! You can wait in our lounge. I’ll have it
undercoated and washed by 5,” he said, shaking my hand.
That meant
another couple of hours of waiting. As he turned to leave, I
called out, "Eddy, we’ll come back at 5.” "Yes, sir, that’s
fine. See you at 5,” he said, grinning—knowing he just
earned his dinner money by selling a car.
We headed to the nearest Kentucky Fried Chicken—back when
the slogan was “Finger-lickin’ good”—and shared a bucket of
Original Recipe chicken, with mashed potatoes, four biscuits
and gravy, coleslaw, and two large sodas—total cost: $3.95.
I paid with the lucky $7 we’d found earlier.
“To believe!” I told my friend.
We returned at 5. The car was freshly washed and parked in
front of the showroom. Eddy hurried out, handed me the keys
and a small plastic bag containing the contract copies,
insurance papers, and the manual. We circled the car,
checked under the hood, beneath the vehicle, in the
trunk—everything looked perfect. At exactly 5:30 p.m., we
drove off the lot in a brand-new '72 Mustang. I was on cloud
nine.
I turned to my friend and asked, “What did I tell you? Life
has better plans for me—to believe!”
It was years
later that I learned: If you walk into a car dealership—even
by mistake—you’ll drive out with a new car. LOL.
Fast Forward:
At Lum’s Diners and Restaurants
I worked as a
cook at a popular restaurant chain, Emersons Ltd., for over
a year before landing a job as the “graveyard manager” (11
PM–7 AM) at Lum’s, a 24/7 diner just outside the University
of Maryland’s south gate. It was a busy spot with a chaotic
mix of sleep-deprived students cramming for exams, bar-goers
with whiskey-glazed eyes, and late-night poets and stoner
philosophers debating existentialism over half-eaten chili
cheese fries.
Lum’s was a
spacious, standalone, one-story diner with vinyl booths
along its two walls and tables and chairs in the center. It
featured an open kitchen behind a counter facing the diners,
with a large menu offering a variety of classic diner
dishes, including breakfast egg platters, cold and hot
sandwiches, grilled hamburgers, deep-fried French fries,
frozen seafood platters, and more. It also served draft
beer, soft drinks, hot coffee, and a selection of desserts.
The owner, Mr.
Greene, promoted me quickly—first to night manager, then day
manager, and finally to supervisor of all four of Lum’s
branches—with a significant pay raise. He credited my
“honest, hardworking nature” and the 30% increase in sales
since I started, thanks to my rearranging displays,
improving ventilation to cut down on smoke and fried food
odors, keeping the place clean and welcoming, moving the
jukebox to a more accessible spot, and playing more college
crowd tunes.
Meanwhile, I
attended Montgomery Community College, studying art between
shifts and gradually adapting to life in a country where
everything was rumored to be possible.
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