the sights and sounds of a busy restaurant

because I told my year1s [whom I'm developing a soft spot for] that I'd try, I will attempt a composition titled 'the sights and sounds of a busy restaurant'. Only, I don't know if I'll end up making one of my usual whimsies and in the process completely stray from the expected.

'the sights and sounds of a busy restaurant'

Walk into Bakerzinn, and be arrested by its decor. There are no grand crystal chandeliers threatening to wretch themselves off their hooks and fling themselves on patrons' heads. Instead, warm orange lamps shaped like thick bloated leaves hang upside down from the ceiling- as if somebody had plucked off an array of flora from Tolkien's The Lord of the Rings and decided to seal their fate in a cement canopy. Mirrors galore stretch full length across the walls so that its interior is immediately doubled, and tripled, and squared into infinity as reflections glance of one another to create a receding room that is almost dizzying to contemplate.

Work the cheek muscles upward to return the smile that the busy waitress gives- she seems a complicated person. And she is not the only one. From the manager to the woman standing now in front of me, they all carry the same air of urgency from order after order restrained only by the remembrance that I am their patron and therefore are entitled to the patience they must needs be obliged to offer. That almost imperceptible aura that stems as subtly as steam from ice is observable only from their body language- the way the front man jerks his head towards the arriving company making their way in, jerks it at the already overworked waiter who hurries up, works his cheek muscles upwards and gives directions to a table where another staff is clearing the table in a curious manner that can only be described as a controlled frenzy. Be seated, and in a while another staff- who walks a tad too briskly to be really adding on to the ambience of the surroundings- hands everyone a menu, works her cheek muscles upwards and strides off shortly after. In a while yet another waiter will scoot over, as undignified as that word sounds, and stand ready to receive orders.

In the meantime, as tonight's companion tries to decide between the gorgeously emblazoned pictures of fowl and steak, the genteel murmur of the others reaches the ears. The accents are as delicate as the general company; each giving off a comfortable air of wealth from their dressing. Whether discussing the day's events, or planning tomorrow's schedules over caesar salad and foret noir cake, every voice rises from a well-heeled patron. Some are dressed in the popular brand Mango, others in work-clothes from phuture london, and an Outfitter dress or two can be spotted. Bold designs, geometrical patterns, sleek black and rich hues of royal blue, peranakan green and indigo are all around. A lady happens to walk past, and draws admiring glances from the gentlemen around. It is understandable why. Her cat-like eyes are enhanced through liberal use of mascara, eyeliner and glittering eye shadow. Her cheekbones have been made to stand out prominently with powder the tint of a rosebud brushed in strategic places. As a final touch, her lips glisten with the help of Maybelline's lip gloss, and I am almost close enough to see the darker lines where her lipliner has been applied to define her pout. Her dress of soft lace stands in stark contrast, and as it swathes her lithe frame it almost seems to glow with pride at being the choice apparel of such a lovely woman.

Our meal has come, and I break into peals of laughter again as I remember the waiter's incredulous look as we ordered dessert after dessert. One by one they come, the rum ice cream which accompanies our main course, whose liquor bursts forth as we bite into the raisins scattered inside, the warm chocolate cake, which is Bakerzinn's signature dish, and our tapas. The tapas are our crowning glory, for on top of our main courses we decided to select five delectable offerings from the dazzling array choice provides. Strawberry cheesecake, chocolate fondue, a shot of warm chocolate, banana cinnamon tart and yet another ice- cream. Tonight is the night of revelry, and a toast to celebrate the senses.