










Email Patrick at: Gizmo754@aol.com










I don’t know if this is true with all vocations but I know from personal experience that there comes a time in every struggling musicians career when you just have to say “this is the shits…I’m tired of constantly being broke” and go find a “day gig”. Well….armed with a lofty resume and a great opening interview line..”Hi! I’m a 20 year old struggling musician, high school drop out w/ a grand total 3 yrs. dishwashing experience”……fortunately for me the girlfriend of one of my bands mates had taken note of my situation and said “hey, why don’t you go apply at the Trident in Sausalito where I work. They take applications on Mondays and they’re lookin’ for dishwashers”. So I went the very next Monday and applied & was hired on the spot. Little did I know just how drastically this “career choice” would affect my life’s path…even to this very moment. I learned an incredibly diverse array of skills in a relatively short span of time (and no, it wasn’t the fine art of de-glazing a brandy snifter after some asshole had demanded a “Spanish Coffee” or the art of not actually getting in “The Big Soup Pot” after they cooked up that God awful cold fish soup (I don’t know how to spell it but I’m sure y’all know what I’m referring to) but still getting it spotless and w/o smellin’ like a huge dead tuna. Most of the kitchen staff were pretty cool about showin’ ya the ropes. Especially the sauté (or “hot side”) guys. I think mostly because they wanted their stuff prep’d just so. I got real proficient with an assortment of cutlery. I began to diversify my budding mechanical career fixing “Old Hobart” at least once a week (until that time it had been strictly automotive born of the 16 year old need to drive….Father to son ..”if you can make that POS run I’ll buy it for you….all of $175 for a ’48 Ford F1 flatbed w/ a Chevy 283 V8 in it….what a mutt!) and if you wanted extra work, you could come in on Mondays and work w/ ace handyman Chuck Fallo on all kinds of stuff. (Ron Good/Busperson)
All that was and still is useful, but the knowledge gained and experiences I value the most are from the interactions with the people that I worked for & along side during my 8 year career at Trident. Christ! What a character study! Like a Goddamn Fellini flick! From Pierre the chef to Iraj (aka Roger), Terry Lawson, Bobby Lozoff at the bar, Lou Gannapoler & Dagne to Big John, Mike Toomey & the late Jim Sassani to Richard L, Marshall Bloomstock , Dennis Wright & Lisa Sharp……..and the supporting cast in the kitchen and on the floor the names of whom will undoubtedly arise somewhere in the following text. And then of course, there were……the women. Ah yes…the famed “Trident Waitresses”. This, I have to admit, was definitely a new development & addition (and a welcome one boy howdy!) to my food services employee experience. DAMN!
These weren’t just “good lookin’”…no, more like….exquisite……stunning… ….ravishing………….WOW! Needless to say this could be heaven or some sort of cruel torture for a 20 yr old walking hormone. I probably could have made a fortune selling my “dry side” shifts as well! For those of you who didn’t get to experience the dishwashing environment, “dry side” was the dishwashers station parallel with and had a direct view of, the waitress station side of the kitchen. I’ve often wondered if the amount of dry side breakage increased substantially during the warm summer months.
All adolescent hi jinx aside I have to say that their physical attributes not with standing, most of these ladies were and still are some of the sweetest, caring human beings I have ever known.
Post by Evan Palmerston and Images by Jiro/Melvin
Evan's email: psyckn@sbcglobal.net
Jiro's email: bookofshadows4@yahoo.com
As it seems to be a natural evolution of sorts, as one gets more proficient and confident with the task at hand, suddenly (well…maybe not too suddenly) you get the itch to advance, try different and more challenging tasks & skills…..hang out in the dinning room where the real action is. By this time I had become the lead “dish maintenance tech” aka King dish dog on whatever shift I pulled. This had definite advantages over being the “new boy”. The most useful was being able to delegate any number of the “not so desirable tasks” to the newer (but not yet wiser) dish cadets. The more significant fact at this juncture was that Pierre & most of the cooks had decided they wanted to groom you for either prep, cold side, and possibly even “hot side”….but that was a stretch ‘cuz the guys they had back there were institutions, they were like fighter jocks with sauté pans instead of machine guns, micro wave ovens instead of airplanes (and in top dog Pierre’s case the Enola Gay aka big soup pot) with all the “attitude” and “swagger” one would expect from someone in the ah…restaurant business. So one day I was told that they thought I was doin’ an outstanding job and would I like to “train” to do cold side……but I had already been beckoned by the lure of “the floor” with it’s promise of actual interaction with the “Trident Waitresses” (as in actual verbal communication instead of the looks of pity you get as a “dish dog”) interaction with consumers, better tips, etc., etc., So yes, I went the way of the college drop out turned pro athlete (a figurative analogy here folks) and turned them down to be a “busboy”. I must declare here & now that my experience working in an industrial kitchen, especially this one, is directly responsible for solidifying my work ethic (originally instilled in my psyche by my mom). These people worked their asses off! And expected no less from anyone else at the establishment and it rubbed off on me permanently for which I am eternally grateful.
But none the less I accepted the offer to get “on the floor” and put that work ethic to use as a Trident busboy! Whoa! I was actually there…….and this job turned out to be just as jammin’ as doin’ wet side or anything else for that matter. But it was different. You were treated different, not better or worse, just different. If the hot side guys were fighter pilots, the busboys & dish dawgs were ground support. The waitresses were Vegas showgirls & the bartenders gunslingers! It was a stage, a show case that people came in droves to witness while dining, drinking or just “hangin’ out” (which there was a lot of) and just when you thought you could catch your breath and take in some of this spectacle, the unmistakable sound of “carry out” would find you at the very deepest recesses of the dining room. I could even detect the faintest hint of a “carry out” at the farthest ends of “the deck”. These requests would invariably come when your hands were full and your momentum was carrying you in the exact opposite direction but hey you just dropped what you were doing and did the carry out….that was the gig. When there were 4 and I think once in a great while (I may be wrong here about numbers) 5 busboy’s on the floor and they were all hustler’s, the room ran like a well oiled machine. You worked your tail off but it was rewarding when you knew you had kicked ass and “run the room”. I think that is one of the main factors the made working at the Trident so unique. Instead of just going through the motions and waiting for that pay check at some funky greasy spoon, you actually strived to make it easier on the waitresses & bar crew (this is my opinion of course). Of course I’d be full of BS if I claimed that I looked forward to going to work at the “Dent” everyday I was scheduled but I never felt that it was boring or useless. And I think the diversity of the staff was what kept things interesting. All walks of life, with lots of different takes on the whole scene. And low and behold if you were an artist….of any type you were openly accepted and even encouraged to pursue your art. I never felt I had to conceal the fact that I was carving out a life as a musician and that the “Dent” was just a stepping stone for a lot of us. So if you “got hot” as the saying went and did your job everything was cool. Though every now and then there would be someone who would test the strength of that institution but that was fairly rare.
Post by Evan Palmerston: email: psyckn@sbcglobal.net
Photos by Jiro Yoneshige: email: bookofshadows4@yahoo.com
You Want Me to What?!!!
Bussing was not without it’s hazards though. There were a lot of “events” that occurred on my watch but there are but 4 that really stand out in my mind. One: Picture a summer Sunday brunch with beautiful weather……place is packed, we’re slammin’ and all of a sudden a manager beckons me over to the phone booth (popular rendezvous spot for secret conversations…among other things) and in a slightly shaken whisper announces “I need you to go look for a bomb”…….Well, you can imagine the multitude of questions running through my head not the least of which was “you want me to what?!?” which I asked in no such whisper. But when asked again I had grasped the situation and like a trained robot went off and looked for what I thought a bomb might look like (visualize Wiley Coyote here). As I was walking around all the places I thought someone could possibly put such a device the police had been summoned and the restaurant cleared and no bomb found by either yours truly or the police. This happened one more time in the same year I think which made it obvious that it was some disgruntled former employee calling in these threats to wreak havoc during the rush. Not funny! (Photo late seventies)
Two: One year, I forget what triggered the idea, it was decided that someone had too “streak” through the restaurant at the height of the rush. I think it was the opening day of yacht season and possibly to compliment our annual topless woman in an Indian headdress buzzing the deck on a very expensive looking yacht. Anyway I’m not sure how it came about but Eric Shuggar was to be the “streaker”. The plan was for him to bolt from behind the cashiers box run to about mid room, execute some complimentary pirouettes & and exit to the bench at mid deck where myself and I think two other streaking assistants were waiting to toss old Eric off the deck into the bay. This was all fine and very trendy until I realized that I hadn’t really thought about how we were gonna grab a naked dude with enough grip in a place where we wouldn’t hurt either him or his pride, to “toss him up and over the bench … clearing the deck railing and the flag poles that stuck out every few feet or so. As he came racing out and towards us I just kept saying to myself…”self, if ever there was a time for you to be extremely accurate this is it”……..and so into the drink, went Eric… maybe not as gracefully as he could have but to our relief all hand prints were accounted for on his back and lower legs and his voice retained the lower register…….whew!
Three: There were just everyday type hazards associated with this type of work as well. Cuts, burns, etc,. and even if you’re as careful as can be there will be something that gets ya sooner or later. One of the most feared hazards were the ever present “black holes”. These were small pools of water on the floor from spills or plants draining, any number of causes. Because the floor was wood and coated with an incredibly hard thick plastic finish you couldn’t always detect them. One fine summer day I happened to find one of these little buggers as I was coming out of the kitchen doing the “One handed goblet tray balancing while running act” passing just in front of a packed dinning table. Of course it it was the height of the rush….and I did not see the large, multi pronged “black hole” directly in my path. The table referenced here is one of two very large tables capable of seating at least 10… anyway, down I went. It was so fast that I didn’t remember the trip down, just that one moment I was cruisin’ the next I was on the floor with my right arm buried in a pile of broken glass. The goblets I was carrying were big heavy glass mugs on stems. I think you could only get 12 on a tray but they were heavy so when you were carrying them to any specific place, you wanted to pick ‘em up transport and deliver in as few moves as possible…..which I did…just minus the third or delivery phase. The sound was as though a bomb had gone off. It literally froze the room. You could hear a pin drop and I’ll never forget the look on the faces of my direct audience seated ring side. Picture this: the audience reaction to the number at the end of the first act in Mel Brooks “The Producers” called “Spring Time for Hitler” same look, but some were terrified because apparently it looked by the way I was holding my arm when I got up, as though it were broken and I was bleeding pretty good from all the chards of glass stuck in my forearm.
Gary/ Espresso Bar

Jan McDonald Sue C.
Post by Evan Palmerston: email: psyckn@sbcglobal.net
Photos by Jiro Yoneshige: email: bookofshadows4@yahoo.com
I’ll never forget my final shift as a Trident busboy. I had already advanced to the “espresso bar” & been there for almost a year (I think) and was still doin’ some bus shifts when the “Dent” had to close for repairs to the deck or more importantly the pilings that held the whole place up. This was December of 1975 I think and there was a closing party that they need people work. Well nobody wanted to work that shift of course because there was just too much partyin’ to be had. I don’t remember if I volunteered or they asked me to bus but I wound up working that night which in and of itself was odd because I usually only worked days due to my musical commitments. Now that I think of it I believe it was the bar crew that asked specifically for me to bus. I had always hustled extra hard for the bar guys because the better you took care of them the faster they got the drink orders out and the happier the waitresses were. I would appreciate that myself I would come to learn a few years down the line. Anyway, long story short, it was mayhem. The place was absolutely packed. Busier and more crowded than I certainly had ever witnessed. We were just slammin’ all night long..no let up (until it was over) The kitchen & bar staff were trying to empty the place of inventory and it was pretty evident they were going to be successful. The trick was getting to the areas where the stock was when all access across the floor was blocked by increasingly well lubricated party goer’s.


The Sausalito Historical Society's April 23 fundraising dinner for this year was a sellout, with every table packed with people ready to turn back the clock to recreate the legendary Trident Restaurant of the 1960's and 70's. The event was almost surreal, since it was held at Horizons Restaurant, the current incarnation of the Trident's building, which still features much of the look of the original 1960's and 1970's decor: beautifully hand-carved woodwork, wall and ceiling murals and gracefuly curved arches and windows. The feeling was amplified by many guests arriving decked out in their memories of the clothing of 40 years ago, some with stunning accuracy. I wondered if the people sitting at or near "Janis Joplin's table" knew its significance, but the place was so packed it was impractical to work my way over there to ask. For the rest of this story go to: The Legendary Trident Rises Again!


The Rise of the Legendary Trident event Photos
In 1971 and 1972 I lived on a houseboat at Gate 5 on Waldo Point and loved to go to the Trident and share a brown rice and steak dish with my boyfriend. My mouth still waters thinking about how good it was. But it wasn't quite as mouth watering as the musician I was dating who played lead guitar and sang with his band at the Trident. I had just moved out to California from Chicago right after graduating high school. It was an incredible time and very surreal... Marin County was the mecca of creativity and talent and the Trident was one of the main stomping grounds. The whole town of Sausalito buzzed and Gate 5 was totally tripped out. I lived next door to Shel Silverstein and I was a waitress at the Sweetshop just down the road. I often waited on David Crosby and friends for breakfast and lunch. Almost everyday this great looking sandy haired guy would come in and bring me flowers. It turned out he was this incredible musician at the Trident who also played a lot of clubs in San Francisco. I can remember a lot of great things about him, but there are a lot of things I can't remember from that time, and I can't remember his name or the name of his band... One of my favorites songs they sang was Van Morrison's, "Crazy Love." The Trident had incredible musians play there as well as patronize it. I was pretty naive, but every thing was so laid back and over the top...it was just another day in the life to have Jerry Garcia or Grace Slick or, well, you name it, come into to town and come to the Trident. I know that having so much creative energy from that time still influences me as a singer songwriter today. The Trident will live on with great memories for all of us.
www.AnnettesMusic.com

I used to call Mary Lawson each year on this day to wish her a Happy Birthday after Terry had passed, but now that she is gone too, I thought I would honour his memory by posting my thoughts here.
HAPPY HOLIDAYS from The TridentRestaurant.com!
May peace break into your house, and may thieves steal all your debts.
May the pocket of your jeans become a magnet for $100 bills.
May love stick to your face like Vaseline, and may laughter assault your lips.
May your clothes smell of success like smoking tires.
May happiness slap you across the face,
And, may your tears be those of joy!
May 2009 be the best year of your life !!!

No L? Holiday Salutation on Bridgeway in Sausalito.....NOEL!
























Frank Werber (1930 - 2007) for more information about the Memorial Services please go to: www.WerberMemorial.com
On May 20, 2007 Ken Flagg wrote, "Hello, I found your web site while searching for Frank on Goggle and thought you would want to know that he passed away Saturday in Silver City, NM. He suffered a stroke in February of 2004 and his health had been on the decline ever since. He is survived by his children Chala, Bodhi, Aari, and Miska and two grandchildren. I think it is wonderful that you are keeping his memory of the Trident alive, as that was one of his proudest accomplishments.
From the Kingston Trio web site: "We are sorry to report that Frank Werber, the Kingston Trio's original manager, passed away at his New Mexico Ranch Saturday afternoon, May 19th. His loss is deeply felt by us all. Frank helped make the Kingston Trio what it was and is today, and was our dear friend for over 50 years. Frank we will miss you greatly, and you will live on in our hearts and souls forever.MUSIC mogul. Trend-setting restaurateur. New Age guru. Back-to-the-land pioneer. Holocaust survivor. Small-town newspaper editor. Defendant in a star-studded Marin County drug trial.
ALEC PALAO on FRANK WERBER: http://www.acerecords.co.uk/content.php?page_id=1316
KING OF COOL'S WILD REIGN By Paul Liberatore, Marin Independent Journal's June 15th headline
Frank Werber, who died May 19 at 78, was all of those things. To hear the stories being told about him in the wake of his passing, he was a few others as well.
Werber made pop music history as the savvy manager of the Kingston Trio, turning three clean-cut college boys into superstars, the biggest singing group in the world in the early '60s, igniters of the folk music boom.
He was the charismatic creator of the Trident, a jazz club that he transformed into a legendary Sausalito fern bar and organic restaurant, a "Hooters for hippies," as one former employee describes it, where the braless waitresses wore see-through blouses, a young Robin Williams worked as a bus boy, the Rolling Stones celebrated Mick Jagger's birthday, Janis Joplin had a special table by an arched window overlooking the bay and Woody Allen shot a scene for his 1972 movie, "Play It Again, Sam."
The Trident closed in 1980. The building, at 558 Bridgeway, is now occupied by Horizons Restaurant.
"There was a time when Frank Werber was the center of what was going on,"
recalled comedian Tommy Smothers. "The girls were cool, the place was cool, the music was great. He was a guru, a Svengali kind of guy. He was a guy who could spin a story and make you laugh. With Frank, there was always something interesting going on."
Kentfield psychiatrist and jazz pianist Denny Zeitlin was one of the musicians Werber booked to play for the Trident's fashionably hip clientele.
"Frank's spirit pervaded the whole place," Zeitlin recalled. "I remember his energy, his sparkle, his openness to music. I thought the Trident was one of the all-time great jazz clubs. It was as special as any place I've ever played."
In a 1990 interview, Werber told the Independent Journal that those days were "like riding a hurricane."
"The Trident was definitely a manifestation of its time and a forerunner and trendsetter for multitudes of restaurants," he said. "Its effects are still being felt."
Werber's reign as the king of cool began to thaw in 1968 when he was busted for having hundreds of pounds of marijuana stashed in his lavish Marin County home - an ultra-modern mansion on Richardson Bay's Da Silva Island.
Reflecting the tenor of the times, his 1970 Marin Superior Court trial was a counterculture circus. Pot was so pervasive in those days that half of the first 10 prospective jurors admitted that they'd smoked it.
With a half-dozen of his comely, miniskirted girlfriends in the front row of the courtroom, the bearded defendant would often appear in court with his long hair pulled back in a pony tail, wearing leather pants and embroidered shirts with hippie beads around his neck.
His attorney, the combative celebrity lawyer Terrence "KO" Hallinan, argued, unsuccessfully as it would turn out, that his client used marijuana for spiritual purposes and therefore was protected by Constitutional guarantees of religious freedom.
Among the character witnesses were philosopher Alan Watts, prostitute union founder Margot St. James and Smothers.
"I testified that I'd had some religious experiences with Mr. Werber," the comedian remembered. "As I recall, we went out and smoked a joint between one of the sessions. That was the mindset at the time."
The jury, which included two admitted pot smokers, found Werber guilty of marijuana possession. He was fined $2,000 and sentenced to six months in jail. In San Francisco, a federal jury acquitted him of marijuana smuggling charges.
Even as a child, Werber's life was extraordinary. Born in Cologne, Germany, he arrived in the United States in 1941 with his father. The story goes that they escaped from a concentration camp after the elder Werber was spared execution - along with his son - because he was such a good cook that the Nazi commander didn't want to lose him.
In San Francisco, Werber developed a talent for show business, managing Enrico Banducci's famed North Beach nightclub, the hungry i.
During that time, he went to see an unknown collegiate singing group, the Kingston Trio, discovering them at a little club in Redwood City, the Crack Pot.
"Somebody had told him about us and he loved what he saw," remembered the Kingston Trio's Bob Shane, now retired and living in Phoenix. "We made up a contract with him on a paper napkin."
Shane credits Werber with coming up with the Trio's button-downed image and squeaky-clean persona.
"As much as we were, he was responsible for getting us started," he said. "He helped mold us, got us rehearsing on a regular basis, got us working on a show, helping us get our outfits together so that we'd be a visual act, too. We went to Stanford, so they had us billed as America's clean-cut college kids, but don't think any of us even knew one."
Werber may have been a wild flower child, but Nick Reynolds, another original member of the Kingston Trio, thanks him for keeping the group's phenomenal success in perspective, encouraging them to invest their fortune - in the Trident, in a number of homes and properties in Marin and San Francisco, including the Columbus Tower, now owned by Francis Ford Coppola.
"We were the biggest group in the world for four or five years," Reynolds said from his home on San Diego's Coronado Island. "We had five albums in the top 10 at one time. The main thing I can say about Frank is that he kept us safe. We stayed in San Francisco, we didn't move to L.A. We never had any mob scenes around us. We all kept our sanity. I know I did. He kept us together. He was like a second father to me."
By 1967, the Kingston Trio were on their way out, replaced on the pop charts by the Beatles and the Rolling Stones and the rest of the British invasion.
In the early '70s, with his trial behind him, Werber moved to a little mining town, Silver City, in southeast New Mexico.
"When he first got here, he did a lot of hanging out in the hot springs, playing the pseudo cult leader guru, smoking a lot of weed, probably doing a lot of acid," Werber's daughter, Chala, 35, recalled.
"In typical Frank Werber fashion, the first thing he did was open a health food store, the Sunflower, so he could have a place to get good food. It was the first health food store around here."
After a year or two, Werber tired of town life and moved his family to a remote ranch two hours away, becoming a pioneer in the back-to-the-land movement.
"We had chickens and goats and horses and an organic garden that was at least an acre," Chala said. "We'd only go to town every month or two. We were pretty much self-sustaining. It was a great place to grow up as a kid."
Werber eventually moved back to town, rescuing a failing newspaper, the Silver City Enterprise, publishing it for a few years.
But his health had steadily been failing since he developed diabetes in his 50s, his daughter said, and he suffered the first of several strokes three-and-a-half years ago.
When he died of heart failure at home last month, he had his four children around him - Chala, Mishka, Aari, Bodhi - and a number of others who were close to him.
"We all gave him parting gifts of water from the spring, crystals, beads, Buddhas, cologne, good drink and good smoke," Chala said in an e-mail. "He had the ashes of his dog, Jet, at his feet. He was the center of everybody's universe. He was very much himself to the end."
A memorial service is planned for October.
http://www.kingstontrio.com/html/kt_news.htm
From SFGate.com (San Francisco Chronicle web site)
To view or sign an online Guest Book, click link below:
http://www.legacy.com/SFGate/DeathNotices.asp?Page=LifeStory&PersonId=88361221
Frank Nicholas Werber Born Cologne, Germany, March 27, 1929 Died Silver City, NM, May 19, 2007 Survived by his children, Chala, Bodhi, Aari, Mishka and Daniel; his grandchildren, Anahi and Mylena; and the children's mothers, Diane and Cathrine; as well as a myriad of other loves and friends who's world has become more empty with his passing. His life full to overflowing, Frank was among other things: a Holocaust survivor, refugee, Navy sharpshooter, student of architecture, hobo, beatnik, photographer, music and entertainment entrepreneur, night club owner, race car driver, marijuana advocate, hippy visionary, restaurateur, health food pioneer, single parent, conservationist, newspaper owner and hermetic guru. He passed away at his daughter's home in NM, and per his wishes was laid to rest the next day in a natural burial on his ranch in the Gila Wilderness. Sometimes credited with having started the folk music movement, and possibly best know as the manger/producer of the Kingston Trio, Werber was also the creator of the famous Trident Restaurant, a 1960s and '70s Bay Area hot spot which was long considered one of the top restaurants in the country. While many of the most famous and influential people of the era counted him as a friend, fame and fortune were never a most important measure of esteem to Frank. Tiring of the California "scene" he purchased a remote hot springs ranch in the mountains outside of Silver City, NM, in 1974 and slowly turned his energy inward toward the wilderness and his family. Frank will be greatly missed, but his light burned so brightly that those who truly knew him will always feel the glow. A memorial is being organized for this fall. For info, or to offer a donation please contact werbermemorial@yahoo.com
Published in the San Francisco Chronicle on 5/27/2007.
San Francisco Chronicle June 8, 2007
If anyone ever lived up to the image of the swinging 1960s hipster, Frank Nicholas Werber was the man.
The original manager of the Kingston Trio and a successful restaurant and business owner, he had been living it up for several years by the time the Summer of Love rolled around. The bearded entrepreneur wore beads and a tweed coat with a flower in the lapel. There were sports cars, miniskirted young ladies, a penthouse office in San Francisco, sailboat cruises in Mexico and pot.
Lots of pot.
Narcotics agents said six sea bags full of marijuana were delivered to his swanky home overlooking Richardson Bay in 1968, leading to his arrest, two sensational trials and a six-month jail sentence in Marin County.
The charismatic hippy music agent died May 19 of heart failure in Silver City, N.M., where he had lived on a ranch since 1974.
Born in Cologne, Germany, in 1929, Mr. Werber spent time in a Nazi concentration camp during the Holocaust.
He told his family that he and his father were at one point lined up to be shot by a Nazi firing squad when an officer ordered the elder Werber pulled from the line. As the story goes, the officer didn't want to lose the camp's best cook. Because his father wouldn't leave without him, Mr. Werber, too, was saved. The father and son later escaped, although details about that are vague.
Mr. Werber learned to cook from his dad, and from then on, good food played a major role in his life.
He immigrated to the United States. After high school, he joined the Navy and served as an aviation photographer, midshipman and sharpshooter. He later attended the American Academy of Art in Chicago and the University of Colorado.
Family members said Mr. Werber worked as a commercial artist, gold miner, cabdriver, horse rancher, ski-lift operator, construction worker and press photographer.
He eventually landed in San Francisco, where he met Enrico Banducci, the renowned North Beach impresario who operated the hungry i nightclub. Mr. Werber impressed Banducci and was hired as manager.
He stayed at the nightclub for four years and then happened upon a group of young Stanford singers at a bar and signed them to a management contract. The Kingston Trio soon blossomed into a national sensation, ushering in a folk music movement that lasted through the 1960s.
Mr. Werber turned out to be a masterful promoter. He created a multimillion-dollar recording studio and promotional development and publishing company called Kingston Trio Inc., which took up two floors in the Columbus Tower office building.
He then established Sausalito's famous Trident Restaurant, which started out as a jazz hot spot in the 1960s. Mr. Werber later turned it into a psychedelic health food restaurant with hanging plants and handmade candles where rock musicians hung out and ogled braless waitresses.
The now-defunct restaurant, on Bridgeway, set aside a table for Janis Joplin, and a young Robin Williams worked there as a busboy, according to Mr. Werber's daughter, Chala Werber.
"Everyone who was anyone hung out at the Trident," she said. "He interviewed all the waitresses, and they had to be super hot. They weren't expected to wear a bra."
When Native Americans occupied Alcatraz from 1969 to 1971, the pier outside the Trident was used to ferry supplies to island dwellers. In 1974, the Rolling Stones held a private party at the Trident thrown by Mr. Werber's good friend Bill Graham. It was, according to several revelers, a mind-altering experience.
Erudite and witty, Mr. Werber had a financial interest in the hit show "You're a Good Man, Charlie Brown." He was active in numerous sports, including sailing and scuba diving, which he practiced often in the tropical waters off Puerto Vallarta.
He was, by all accounts, on top of the world in 1968 when federal agents raided his Marin County home and seized 258 pounds of Mexican pot they accused him of conspiring to transport.
Mr. Werber admitted smoking pot, but said he never trafficked in it. He argued that he was set up by dealers who were trying to save their own skin. A federal court jury eventually found him not guilty after a widely publicized trial. He was then tried by Marin County authorities for possession and cultivation of marijuana.
Mr. Werber was defended by Terence Hallinan, who would later become San Francisco's district attorney. The trial was a circus. Sheriff's officers dragged sea bags full of pot into the courtroom, and Hallinan talked about Mr. Werber's spiritual connection to pot rooted in his experiences during the Holocaust. Celebrities marched in and out of the courtroom as a fan club of young women in miniskirts rooted for Mr. Werber, who, participants said, smoked pot a few times during the breaks.
Mr. Werber loved to recount how Tommy Smothers of the Smothers Brothers testified that he had known the defendant for years and "before he started smoking pot, he was a real — hole."
"It was a pretty interesting trial," said Smothers, 70, a longtime friend who got a big laugh when he testified. "It was very stressful for him at the time, but he just moved on."
Mr. Werber retired at age 43 to an old adobe lodge on 160 acres of wilderness in New Mexico once used by Teddy Roosevelt on his hunting expeditions.
"Everything my dad ever did, he did completely," his daughter said. "His philosophy was there is nothing worth doing that isn't worth overdoing. There was never any half-assing in anything in his life."
Smothers said: "He was a little slick, a little slippery and wonderfully funny and entertaining. He was a guy you would go out of your way to visit."
Besides his daughter Chala, he is survived by another daughter, Mishka Werber, sons Bodhi Werber and Aari Werber, stepson Daniel Benavidez and two granddaughters, all of Silver City.
A memorial is planned for the fall.
Letter to the Editor in response to the above article:
San Francisco Chronicle
LETTERS TO THE EDITOR
Saturday, June 16, 2007
Frank Werber
Editor — The June 8 obituary for Frank Werber seemed to damn with faint praise, suggesting that appreciation of a good doobie was the most significant achievement of this singular man's life. Nothing could be further from the truth. Werber was a pathfinder who wrought still-unacknowledged change within the entertainment industry in the late 1950s and '60s.
Werber took what were essentially three Peninsula frat boys — the Kingston Trio — and turned them into one of the biggest popular-music phenomena of the mid-20th century. However, it was in his supervision of the trio that Werber established guidelines on how a professional entertainer should be treated. He designed the basis of the "rider" that is used to this day whenever a performer appears, to guarantee an environment respectful of both artist and audience.
He took what had previously been the college lecture circuit and turned it into the college concert circuit. Most significant, Werber avoided the crass exploitation that was the overriding hallmark of artist representation in those days — i.e. the likes of Col. Tom Parker — preferring to take care of business in a classy, erudite manner.
No mention was made of his stewardship of We Five, whose Werber-produced 1965 smash hit, "You Were on My Mind," was the highest charting single to emerge from the Bay Area music scene until the rise of Creedence, almost five years later. Nor of the Trident Productions stable, an early and prescient breeding ground for many local rock stalwarts such as the Sons of Champlin.
Because, by late 1967, Werber had tired of wiping musicians' behinds and decided to dissolve his music interests, he is often written out of most histories of the 1960s San Francisco rock explosion. Frank had been out of the biz for many years by the time I got to know him, but he was still as smart and witty and hip — not "hippy" (sic) — as he had ever been. He deserves to be properly remembered for the pioneer he was.
ALEC PALAO
El Cerrito
http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/06/16/EDGKOP3HFQ1.DTL
Alec also wrote: http://www.acerecords.co.uk/content.php?page_id=1316
TridentRestaurant.com : How did it all begin?
Bob Shane: We bought the place in 1960. When we took over it was called the Yacht Dock. It was a jazz club. It was a very straight, conventional kind of place. It had a nice big dock so people could tie up and come in. I think we kept the name until around 1966 when we started changing it—painting the ceiling, putting in all the curved railings and woodwork—going for the hippie style. That was done by Frank with the architect, Roger Summers.
Frank closed the place, but we (the Trio) were on the road for most of that time so we didn't see it taking shape.
When did you guys start playing and how did Frank become your manager?
We started the Trio in '57, and we were playing at a place called The Cracked Pot in Redwood City. It was like a little beer garden—had a little stage, and Frank Werber came in and liked us. He drew up a contract for us right there on a paper napkin. So we started rehearsing with him, and played a couple of places around the Bay Area, and then he got us booked into the Purple Onion. It was a two week gig, and we ended up staying for sixteen weeks.
So how did you end up owning the Trident?
Well, when we started really making money in the '60's we decided we were going to have to have some things to invest in, so we bought the Columbus Towers in San Francisco, and then we bought some property in Mill Valley and San Rafael, and we leased the option for the Trident. Then in '76 I did a stock trade out—I traded my share of the property we owned including the Trident for the rights to the Kingston Trio name. From that point on everything got great for me but I'm not so sure it did for everybody else.
Tom Dooley was your biggest hit, but Scotch and Soda is perhaps the Trio's best and the best known. Tell us where that came from. The music has Dave Guard's name on it but I heard he didn't write write it. What's the story?
It was written back in the thirties by an anonomyous musician in Phoenix, and was given to the Seaver family. Tom Seaver, you know, the baseball pitcher, was about nine when Dave (Guard) was dating his older sister at Stanford. We were driving down to LA, and we had dinner with their parents, and afterwards they said, "We've got this great song for you guys." and they gave us the music. And then later, when we weren't paying attention he put his name on it. It caused a lot of bad feelings later on. But he actually did it in order to give the money to the Seaver family, and they used it to put Tom through college. Of course, he did pretty well for himself later on.
And there's a pretty funny story about Dave. We were on the road and he picked up this chick, and checked into a hotel as Mr and Mrs using his credit card, forgetting that his wife paid the bills. That marriage didn't last.
You have any favorite stories of the Trident?
Back in about 1970 Frank had this really scawny palm tree on the walkway to the front door, and I was coming in the place with Nick (Reynolds—founding member) and I looked at that pathetic tree, and said, "I gotta come out and take care of this." So we went in, had a drink, and I came back out, picked it up and threw it overboard into the bay. Frank's pride and joy. I went back in and the manager said to me, "You can't do that. That belongs to Frank Werber."
I said, "Yes I can, because the Trident belongs to us."
He said, "And who are you?"
"The Kingston Trio."
(March 3, 2007)
Bob Shane's 1965 289 Cobra in the Trident parking lot
Bob, "It's my absolute favorite car that I've ever had!"











































Photo of Frank Werber and John Stewart of the Kingston Trio



Earlier today I had lunch with Bob Shane, his wife Bobby, and the Kingston Trio's web designer and former Trident employee Bruce Mushrush. Two hours of laughing, eating, and Bob signing autographs for our waiter and the General Manager, who brought out a Kingston Trio Album/jacket for Bob to sign. Lunch was great and don't even ask about the brownies!
Bruce came on board the Trident experience after the original Trident closed. The original Trident closed in 1976. In 1978, when it reopened, Frank Werber, or the then management, hired a new kitchen staff,new floor people, and only a couple of original Trident alums. As you might suspect, there was mixed feelings about the new re- incarnation. Nonetheless, in a spirit of peace - love - and eternal happiness, Bruce suggested that he'd like the people of the Trident 3/post 1976 closing - to have a place here to connect and share their thoughts and memories.
Within a couple of years the lease for the Trident had run out, and the building was taken over by Ron and Carol McKenna, and the party was officially over.
If you worked at the Trident after the 1976 closing, and would like to share stories or photos email: endorfunns@aol.com and your content will be placed here (just scroll down). Or, leave a comment here.
So, if you'd like, please be part of the dialogue!
Bob Shane of the Kingston Trio and Bruce Mushrush
Bob Shane and his wife Bobby were in town for the San Francisco Performing
Arts Library and Museum Hungri I reunion with guest of honor Enrico Banducci
and Hungry I Alumni in attendence: Orson Bean, Shelley Berman, Father Malcom
Boyd, Travis Edmonson, Tom Leher, The Kingston Trio, Mort Sahl, Ronnie Schell,
Ernie Sheldon,Glen Yarbrough and more!
The event: Hungry I ReunionFor more information on the Kingston Trio and this event go to : Kingston Trio
or Kingston Trio Trident Link
Trident 3 Menu
Appropiately the Trident Restaurant played out in 3 parts. Part 1: Restaurant and Jazz Club Part 2: Late 60's Rock and Roll and 70's sexual revolution Part 3: The Last Third (Neil Cassady reference)
Michael Toomey: Who was there for parts 2 & 3 came up with this image below of a poster for the Trident's "Final" Closing in 1980:
Dee Bell
Hi and Thanks for putting together this website on the Trident.
This was the most fabulous part of my mid to late 20s. It was a great group of folks and I was part of the Richard Lipfield’s “All American Girl” phase. We were all health conscious, natural beauties: Carol, Susanne, Kathy, Judy, Janet, Kevin, LaVerne, myself and more. Several of us, including Michael Toomey, ran in some of the San Francisco races as a Trident team. Robin Williams was just becoming famous and often came by after hours when he was in town. He would entertain us during cleanup. He had been a busboy at the Trident and still had friends on the crew.
A favorite memory was of working “lover’s lane” (which the waitresses called the 80s) on full moon nights. The stunning beauty of the reflection of the moon on the water and all of the moon-affected happenings at these private deuce tables inspired some great stories. And Frank Werber’s LP jukebox was a stroke of genius. I was the record librarian and given the task of re-filing the 20 LPs that were removed from this color-coded, LP-record-playing jukebox. KJAZ radio announcer, Dick Conte was given a free meal once a week to come in and pull a new set each week based on the colors of each slot. Red coded records were hot rock and roll and were put on to shorten dining time when the wait was long, Green coded records were jazz LPs that enhanced lingering over champagne and cheese. Yellow was the transition color. A certain number of each of these color-coded albums were put into the play box and then the managers could dial up about 3-10 records at a time that would play through. The dial was like a telephone face. It was great system and truly manipulated the crowd to ease the flow of traffic.
One of the side stories that ended up as liner notes on my first recording was written by Jesse Hamlin of The San Francisco Chronicle. He wrote on the liner notes of the Concord Jazz Recording (CJ206) “Let There Be Love” with Dee Bell, Stan Getz and Eddie Duran:
“Eddie Duran, the superb San Francisco guitarist was working a gig at the old Trident restaurant in Sausalito a few years ago when he heard a waitress’s sweet voice singing “Happy Birthday” to a friend. Her name was Dee Bell.
Impressed, he asked her if she wanted to sit in with him sometime. Dee had recently left her home in Indiana with two suitcases and the desire to sing professionally. She said yes, and before long was sitting in a couple of nights a week at the Trident-after she’d finished waiting on tables.
“There was freshness to her voice that I liked,” says Eddie. “She sang a song without taking too many liberties. No gimmicks. No acrobatics. And she really sang the lyrics.”
So began the musical rapport that led to this recording. Dee’s debut and Eddie’s first album as a producer and arranger. It is an auspicious beginning.
Dee’s voice is pure and tender, at times haunting. Her approach to the material is straightforward and unpretentious. She takes you inside the lyrics, and you can almost hear her smile...”......and more.
This story has been retold in countless radio interviews, as it piqued the interest of most radio DJs. It was the most fun employment I have ever had and I will never forget Dennis, Richard, Marshall, Clark, Michael, Eduard, Lisa, Gloria, Roberta and all of the others, too many to name.
Thanks again for keeping the Trident memory alive!
Best regards,
Dee Bell 
Dee and bus person....

Horizons Restaurant, formely the Trident, 558 Bridgeway in Sausalito, California
415-331-3232

The Deck of Horizons and views of San Francisco
http://www.horizonssausalito.com/
Photo of Frank Werber and John Stewart
THE TRIDENT CHRONICLES Or “The Dishdog Diaries” Oh! Goofeee
I don’t know if this is true with all vocations but I know from personal experience that there comes a time in every struggling musicians career when you just have to say “this is the shits…I’m tired of constantly being broke” and go find a “day gig”. Well….armed with a lofty resume and a great opening interview line..”Hi! I’m a 20 year old struggling musician, high school drop out w/ a grand total 3 yrs. dishwashing experience”……fortunately for me the girlfriend of one of my bands mates had taken note of my situation and said “hey, why don’t you go apply at the Trident in Sausalito where I work. They take applications on Mondays and they’re lookin’ for dishwashers”. So I went the very next Monday and applied & was hired on the spot. Little did I know just how drastically this “career choice” would affect my life’s path…even to this very moment. I learned an incredibly diverse array of skills in a relatively short span of time (and no, it wasn’t the fine art of de-glazing a brandy snifter after some asshole had demanded a “Spanish Coffee” or the art of not actually getting in “The Big Soup Pot” after they cooked up that God awful cold fish soup (I don’t know how to spell it but I’m sure y’all know what I’m referring to) but still getting it spotless and w/o smellin’ like a huge dead tuna. Most of the kitchen staff were pretty cool about showin’ ya the ropes. Especially the sauté (or “hot side”) guys. I think mostly because they wanted their stuff prep’d just so. I got real proficient with an assortment of cutlery. I began to diversify my budding mechanical career fixing “Old Hobart” at least once a week (until that time it had been strictly automotive born of the 16 year old need to drive….Father to son ..”if you can make that POS run I’ll buy it for you….all of $175 for a ’48 Ford F1 flatbed w/ a Chevy 283 V8 in it….what a mutt!) and if you wanted extra work, you could come in on Mondays and work w/ ace handyman Chuck Fallo on all kinds of stuff.
All that was and still is useful, but the knowledge gained and experiences I value the most are from the interactions with the people that I worked for & along side during my 8 year career at Trident. Christ! What a character study! Like a Goddamn Fellini flick! From Pierre the chef to Iraj (aka Roger), Terry Lawson, Bobby Lozoff at the bar, Lou Gannapoler & Dagne to Big John, Mike Toomey & the late Jim Sassani to Richard L, Marshall Bloomstock , Dennis Wright & Lisa Sharp……..and the supporting cast in the kitchen and on the floor the names of whom will undoubtedly arise somewhere in the following text. And then of course, there were……the women. Ah yes…the famed “Trident Waitresses”. This, I have to admit, was definitely a new development & addition (and a welcome one boy howdy!) to my food services employee experience. DAMN!
These weren’t just “good lookin’”…no, more like….exquisite……stunning… ….ravishing………….WOW! Needless to say this could be heaven or some sort of cruel torture for a 20 yr old walking hormone. I probably could have made a fortune selling my “dry side” shifts as well! For those of you who didn’t get to experience the dishwashing environment, “dry side” was the dishwashers station parallel with and had a direct view of, the waitress station side of the kitchen. I’ve often wondered if the amount of dry side breakage increased substantially during the warm summer months.
All adolescent hi jinx aside I have to say that their physical attributes not with standing, most of these ladies were and still are some of the sweetest, caring human beings I have ever known.
I’m pretty sure I didn’t start until the following week but I am sure that it was late June. I opted for all day shifts because of my musical obligations. Even though I was broke, the group I was with at the time was actually starting to work quite a bit (hind sight realization here…in the music business, at least at this particular level…more work = less pay). Out smarting myself as one of this age group does on a daily, sometimes hourly, mostly moment to moment basis, I figured “ah! the day shifts will be a piece ‘o’ cake”……..well, needless to say as anyone who worked those shifts can testify, I don’t care if you tended bar, waited tables, espresso bar, bussed, hot side (kitchen), cold side (kitchen), managed, inside or outside on the deck…you were slammin’ sometimes right when you walked in the place till you sat at the employee table at the end of your shift and had your “teriyaki steak” or “vegi-burger” or just sat there starin’ out at the bay. I mean this was bar none the busiest restaurant, club or bar that I had ever set foot in much less worked at! And when you started at the entry level (dish maintenance technician 1…….okay…I made that up..) as I did, by the time you got to that employee table at the end of your shift, you had thawed, peeled and veined 50 lbs of prawns, peeled anywhere from 3 to 5, 5gal. buckets of potatoes, as many half gallon buckets of husked garlic as Pierre (Yup that was his name…and besides, you couldn’t have a ultra hip restaurant with a head chef named “Homer” now could you?….DOE!) had ordered, chalots,
onions…and this was usually before 10 am. Then, after the place had opened, you took your turn in rotation with three other “dish dogs” doing pots, bussin’ the incoming dishes, hustlin’ dry side and as we liked to say (a direct link to the Lou Reed hit at the time) “take a walk on the wet side”. The later required full compliment of classic fisherman type rain gear…well that’s a slight exaggeration but the point is, you didn’t smell real great by the end of your shift and there ain’t to many things more demoralizin’ than sittin’ down at a table with a whole bunch of great lookin’ women smellin’ like a dead fish….(mental image here: A big wooden table with a semi circle bench type seating arrangement….one skinny, stinkin’, drowned rat lookin’ dude at one end and about 4 or 5 ladies crammed towards the other end, quickly finishing their employee meals and nearly falling off the other end in exodus (Another slight exaggeration…very slight). Did I mention “the big soup pot?”.
Ah yes, the famed “big soup pot”. This is a phrase that, to the untrained ear, could possibly muster a “what?” response, because it described…well yes….a big pot they cooked soup in. Ah, but to that well seasoned (literally), well trained, master Dishicus Cleanupicus Techniciacus (wow! I just drove spell check crazy!) it brought the fear of God to your bones. This was due not only to the fact the this meant physically getting into this enormous stainless steal pot unavoidably becoming drenched in fish guts but also due to the fact that you were summoned by means of a plotting, conniving, sneaky…head chef who would wait for his moment like a large cat stalking it’s prey, and then pounce…there would be this, what felt like a gun in your back followed by the blood curdling phrase in an equally chilling French accented whisper, ”oh goofy guy!.. The big soup pot is waiting for you…”. This usually occurred when you were on “dry side” stacking the clean dishes & glasses. So it was equally annoying when you dropped a chimney or a fizz or goblet and you would look up to see this slightly hunched over guy turn to walk away with just the slightest hint of a smile while shakin’ his head and again whispering “gooofeee” This is where I picked up one of those skills I mentioned earlier. In this case, it’s the fine art of “breakage minimization”. This is where you become almost Pele´ esque (famous soccer player…..of our generation thank you) with the use of your feet breaking the fall of suicidal dishware. This skill has undoubtedly saved me …oh I don’t know….a lot …in dishware costs for myself and/or whatever establishment I happened to be working for. There is a draw back however. Unless you plan on a career in dish contamination management, it could be detrimental to……well..your feet i.e., while working on autos trying to break the fall of a brake drum or for the last 26 years building and installing components for particle accelerators which can weigh anywhere from 1oz. to 6 tons or more. I can say though that I still retain all ten lower digits. However, the reflex action ingrained in my very being from my experience at the Trident is still extremely hard to control. Oh Goooofeee guy…..
On The Floor
As it seems to be a natural evolution of sorts, as one gets more proficient and confident with the task at hand, suddenly (well…maybe not too suddenly) you get the itch to advance, try different and more challenging tasks & skills…..hang out in the dinning room where the real action is. By this time I had become the lead “dish maintenance tech” aka King dish dog on whatever shift I pulled. This had definite advantages over being the “new boy”. The most useful was being able to delegate any number of the “not so desirable tasks” to the newer (but not yet wiser) dish cadets. The more significant fact at this juncture was that Pierre & most of the cooks had decided they wanted to groom you for either prep, cold side, and possibly even “hot side”….but that was a stretch ‘cuz the guys they had back there were institutions, they were like fighter jocks with sauté pans instead of machine guns, micro wave ovens instead of airplanes (and in top dog Pierre’s case the Enola Gay aka big soup pot) with all the “attitude” and “swagger” one would expect from someone in the ah…restaurant business. So one day I was told that they thought I was doin’ an outstanding job and would I like to “train” to do cold side……but I had already been beckoned by the lure of “the floor” with it’s promise of actual interaction with the “Trident Waitresses” (as in actual verbal communication instead of the looks of pity you get as a “dish dog”) interaction with consumers, better tips, etc., etc., So yes, I went the way of the college drop out turned pro athlete (a figurative analogy here folks) and turned them down to be a “busboy”. I must declare here & now that my experience working in an industrial kitchen, especially this one, is directly responsible for solidifying my work ethic (originally instilled in my psyche by my mom). These people worked their asses off! And expected no less from anyone else at the establishment and it rubbed off on me permanently for which I am eternally grateful.
But none the less I accepted the offer to get “on the floor” and put that work ethic to use as a Trident busboy! Whoa! I was actually there…….and this job turned out to be just as jammin’ as doin’ wet side or anything else for that matter. But it was different. You were treated different, not better or worse, just different. If the hot side guys were fighter pilots, the busboys & dish dawgs were ground support. The waitresses were Vegas showgirls & the bartenders gunslingers! It was a stage, a show case that people came in droves to witness while dining, drinking or just “hangin’ out” (which there was a lot of) and just when you thought you could catch your breath and take in some of this spectacle, the unmistakable sound of “carry out” would find you at the very deepest recesses of the dining room. I could even detect the faintest hint of a “carry out” at the farthest ends of “the deck”. These requests would invariably come when your hands were full and your momentum was carrying you in the exact opposite direction but hey you just dropped what you were doing and did the carry out….that was the gig. When there were 4 and I think once in a great while (I may be wrong here about numbers) 5 busboy’s on the floor and they were all hustler’s, the room ran like a well oiled machine. You worked your tail off but it was rewarding when you knew you had kicked ass and “run the room”. I think that is one of the main factors the made working at the Trident so unique. Instead of just going through the motions and waiting for that pay check at some funky greasy spoon, you actually strived to make it easier on the waitresses & bar crew (this is my opinion of course). Of course I’d be full of BS if I claimed that I looked forward to going to work at the “Dent” everyday I was scheduled but I never felt that it was boring or useless. And I think the diversity of the staff was what kept things interesting. All walks of life, with lots of different takes on the whole scene. And low and behold if you were an artist….of any type you were openly accepted and even encouraged to pursue your art. I never felt I had to conceal the fact that I was carving out a life as a musician and that the “Dent” was just a stepping stone for a lot of us. So if you “got hot” as the saying went and did your job everything was cool. Though every now and then there would be someone who would test the strength of that institution but that was fairly rare.
Bussing was not without it’s hazards though. There were a lot of “events” that occurred on my watch but there are but 4 that really stand out in my mind. One: Picture a summer Sunday brunch with beautiful weather……place is packed, we’re slammin’ and all of a sudden a manager beckons me over to the phone booth (popular rendezvous spot for secret conversations…among other things) and in a slightly shaken whisper announces “I need you to go look for a bomb”…….Well, you can imagine the multitude of questions running through my head not the least of which was “you want me to what?!?” which I asked in no such whisper. But when asked again I had grasped the situation and like a trained robot went off and looked for what I thought a bomb might look like (visualize Wiley Coyote here). As I was walking around all the places I thought someone could possibly put such a device the police had been summoned and the restaurant cleared and no bomb found by either yours truly or the police. This happened one more time in the same year I think which made it obvious that it was some disgruntled former employee calling in these threats to wreak havoc during the rush. Not funny.
Two: One year, I forget what triggered the idea, it was decided that someone had too “streak” through the restaurant at the height of the rush. I think it was the opening day of yacht season and possibly to compliment our annual topless woman in an Indian headdress buzzing the deck on a very expensive looking yacht. Anyway I’m not sure how it came about but Eric Shuggar was to be the “streaker”. The plan was for him to bolt from behind the cashiers box run to about mid room, execute some complimentary pirouettes & and exit to the bench at mid deck where myself and I think two other streaking assistants were waiting to toss old Eric off the deck into the bay. This was all fine and very trendy until I realized that I hadn’t really thought about how we were gonna grab a naked dude with enough grip in a place where we wouldn’t hurt either him or his pride, to “toss him up and over the bench … clearing the deck railing and the flag poles that stuck out every few feet or so. As he came racing out and towards us I just kept saying to myself…”self, if ever there was a time for you to be extremely accurate this is it”……..and so into the drink, went Eric… maybe not as gracefully as he could have but to our relief all hand prints were accounted for on his back and lower legs and his voice retained the lower register…….whew!
Three: There were just everyday type hazards associated with this type of work as well. Cuts, burns, etc,. and even if you’re as careful as can be there will be something that gets ya sooner or later. One of the most feared hazards were the ever present “black holes”. These were small pools of water on the floor from spills or plants draining, any number of causes. Because the floor was wood and coated with an incredibly hard thick plastic finish you couldn’t always detect them. One fine summer day I happened to find one of these little buggers as I was coming out of the kitchen doing the “One handed goblet tray balancing while running act” passing just in front of a packed dinning table. Of course it it was the height of the rush….and I did not see the large, multi pronged “black hole” directly in my path. The table referenced here is one of two very large tables capable of seating at least 10… anyway, down I went. It was so fast that I didn’t remember the trip down, just that one moment I was cruisin’ the next I was on the floor with my right arm buried in a pile of broken glass. The goblets I was carrying were big heavy glass mugs on stems. I think you could only get 12 on a tray but they were heavy so when you were carrying them to any specific place, you wanted to pick ‘em up transport and deliver in as few moves as possible…..which I did…just minus the third or delivery phase. The sound was as though a bomb had gone off. It literally froze the room. You could hear a pin drop and I’ll never forget the look on the faces of my direct audience seated ring side. Picture this: the audience reaction to the number at the end of the first act in Mel Brooks “The Producers” called “Spring Time for Hitler” same look, but some were terrified because apparently it looked by the way I was holding my arm when I got up, as though it were broken and I was bleeding pretty good from all the chards of glass stuck in my forearm.
END OF THE FIRST HALF
I’ll never forget my final shift as a Trident busboy. I had already advanced to the “espresso bar” & been there for almost a year (I think) and was still doin’ some bus shifts when the “Dent” had to close for repairs to the deck or more importantly the pilings that held the whole place up. This was December of 1975 I think and there was a closing party that they need people work. Well nobody wanted to work that shift of course because there was just too much partyin’ to be had. I don’t remember if I volunteered or they asked me to bus but I wound up working that night which in and of itself was odd because I usually only worked days due to my musical commitments. Now that I think of it I believe it was the bar crew that asked specifically for me to bus. I had always hustled extra hard for the bar guys because the better you took care of them the faster they got the drink orders out and the happier the waitresses were. I would appreciate that myself I would come to learn a few years down the line. Anyway, long story short, it was mayhem. The place was absolutely packed. Busier and more crowded than I certainly had ever witnessed. We were just slammin’ all night long..no let up (until it was over) The kitchen & bar staff were trying to empty the place of inventory and it was pretty evident they were going to be successful. The trick was getting to the areas where the stock was when all access across the floor was blocked by increasingly well lubricated party goer’s. 
Story Evan Palmerston - Photos Jiro/Melvin








Jiro's business card Jiro? Where'd ya go?















