35 years' dining career the enthusiasm and suggestion of Yves, the waiter of "double Old Cafe" in Paris.

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Remember the movie "Midnight Paris" in which the hero Gail traveled through time and space back to Paris in the 1920s? At that time, literati liked to gather in cafes to talk, from early Hemingway and Picasso to Simon Bova, which brought a touch of brilliance to the coffee culture in Paris. Among them, double Old Cafe (Les Deux Magots) is one of the most famous stores in the world.

Founded in 1884, the double Old Cafe gradually became a gathering place for celebrities, and the double Old Literature Award was established in 1933. Since then, the original cafes and bars have gained a touch of literary color. Today, when you go to the store, you can still feel the traces of prosperity and elegance in the past from the classical decoration and the exquisite dressing of the waiter.

Among them, the oldest waiter, Yves, is about 60 years old and has worked in Shuangold Cafe for 35 years. Despite the changes of the times, Yves's dedication to work has been consistent. Recently, in an interview with Munchies, we talked about our food and beverage experience along the way, which took us on the time machine to feel it together.

Q: how did you get the name of Shuanglao Cafe? How long have you been working here?

The double old man refers to the two Asian statues on the pillars in the store. As for me, March marks the 35th anniversary of my work here, which shows how old I am.

Q: you've been working here since the 1980s. You must have seen a lot of changes.

At first, Shuangold Cafe only sold hot drinks and lemonade. It was not until the 1980s that the old man began to have its present embryonic form. Over the years, the two have become more exquisite with more chefs and dessert chefs.

Q: you have worked here for more than three years and have seen all kinds of people. Has the customer and atmosphere changed from the past to the present?

Paris in 1980 and 1990s was lively and lively. At that time, there were not only a lot of pre-dinner drinks to drink, but also no alcohol test on the road, so everyone could not wait to drive out for a drink. At that time, there was no Internet, and the cafes were located in convenient locations. But over the years, Paris has become saddened. People become alienated, and intimacy is harder to find.

In addition, the attitude towards dining has also changed. When I first came to work here, my boss, Ren é Mathivat, thought shorts were too casual, so he forbade anyone entering the restaurant to wear shorts. But now the dining attitude of the whole society has become casual, although the double Old Cafe is still elegant, the ban on shorts has disappeared over time.

Q: so how would you describe the current customer group?

If they are Parisians, most of them come from nearby areas. Among them, there are many people who have followed their parents to visit the double Old Cafe since childhood, and then they have formed a habit, and now they are about 40 years old. So it can be said that many guests are regular guests.

Of course, there are also tourists. In the past, most of them were Germans, but now they are mostly Japanese, Korean and Chinese.

Q: would you work in one of the most prestigious restaurants in the city in order to match the reputation of Paris waiters?

That's an interesting idea, but I don't think so. When I work, I try to be professional and perfect. The most important thing is to be rational and put away the adrenaline and the private side. I even force myself to smile all the time.

Q: many celebrities have visited Shuangold Cafe. Have you ever served anyone?

That's for sure! I used to deliver breakfast to Simone de Beauvoir and Sartre, who have their own habits and don't like to be disturbed, so they always come to eat in the morning. I have also served American actor James Sewart, former President Clinton, Canadian Prime Minister and French politician Bernard Kouchner. Then there is Alain Jupp é, the former French prime minister, who lives nearby. Sometimes, I can contact and chat with all kinds of people like this.

▲ Saud and Simon Bova are at the double Old Cafe.

Q: apart from celebrities, what interesting anecdotes have you encountered?

The French Academy of Fine Arts (Beaux-Arts de Paris) is nearby, and once a group of students got so drunk that we even had to hide the wine under the tablecloth so that they wouldn't steal it. At that time, this happened every year, and this is what impressed me most.

I also remember that once the guests sitting outside hid indoors because about 40 students were crazy because they were drunk. A mother and daughter even hid in the toilet downstairs and stayed there for 30 minutes to avoid these people.

But there are no such scenes anymore...

Q: you must have seen a lot of affairs, right?

In old people, we all know that men often bring mistresses here. It is both comfortable and secret here, and we can still see it today, but certainly not more than in the past. I remember a couple who recently ordered a bottle of champagne. After only half a glass, they began to quarrel and even left the table, leaving behind a bottle of champagne that they barely drank for 240 euros. I think the mistress had a bad night.

Q: what kind of customer behavior can't stand you the most?

I can't stand rude people. Recently, there seem to be more and more rude and rude people, such as when we say hello, the other person turns a deaf ear, or takes his anger on us, but these unreasonable guests are still in the minority. Besides, I don't like customers to put their feet on chairs.

I always ask them to order kindly because respect is very important.

Q: how do you feel about working as a waiter at Shuangold Cafe all your life?

Nowadays, fewer and fewer young people are willing to spend their whole lives in this industry, but there is no denying that it is an industry. For 35 years, my career has been consistent, and I like it very much, because I can meet all kinds of people and learn new things.

Q: what advice would you give to the young waiter?

Choosing this line requires enthusiasm and patience, otherwise it is difficult to overcome the difficulties encountered in the work, and the contents of the work of the waiter can not be learned overnight, it takes time to practice. In addition, there is more physical work than expected, so be psychologically prepared.

Another attitude we should have is rigor. There should be no mistakes in service, with the goal of providing high-quality service, which is the difference between oneself and other waiters. In addition, remember to be kind, use wisdom, and find a balance between firmness and tenderness.