But there was a regular customer who often came at about 2 am in a big American car, and who tipped well. My somewhat juvenile imagination put him down as a gangster with his moll, but he was an affable person.
I had been taught a trick, when topping up oil (Castrol), which was, after serving, to upend the heavy glass bottle in which engine oil came in those days over an empty one, so that the small remainder would gradually drip down. That way, after serving a score or so customers, you had another full bottle, so that the price of the next top-up could go into your own pocket, rather than to your employer. So maybe I was a bit of a gangster myself. Or was it a good way of preventing unnecessary waste, in which no-one was a loser?
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