When fast food becomes slow food
One day, Stephanie decides she wants ice cream, so off to Steers we go to get some soft-serve. Steers is a chain of fast-food burger restaurants, similar to McDonald’s or Burger King. It’s a Sunday, obviously a slow day, and we enter the empty restaurant to find three black women manning the counters, and I can see some people working in the kitchen as well.
We take a minute or so to decide on what ice cream we want; I choose a simple one with a chocolate flake, and Stephanie decides on a chocolate dipped cone. Stephanie steps up to the closest cashier and places our order. The girl just mumbles something, and gets back to slowly folding little BBQ sauce satchels into napkins. The other two women are hanging over a second register, so we try with them. They make no sign of acknowledging our presence at all, until after a while they’ve done something to the register, and one woman wanders off. The other then proceeds to take the order, with a couple of double-takes before it’s all settled. Then she gets an ice cream cone, fills it up with soft-serve, takes it gingerly between thumb and forefinger, and proceeds to drop it into the tub of chocolate topping, coating not just ice cream, but also cone. She grabs the cone, audibly crushing it in the process, and neatly just wraps a couple of napkins around it, then presents Stephanie with her chocolate-and-napkin flavour ice cream.
My ice cream is dished up without further incident, and we leave the Steers some 10-15 minutes after entering. By that time, another customer had shown up and was queueing behind us; she’s probably not been served yet, poor girl.
If the universe does indeed operate on some zen-y notion of a yin to every yang, this Steers must be the antipode of those McDonald’s restaurants in Stockholm where they have only 45 seconds to serve each customer.














