Scott Pietz
Counter cook, Soup Daddy Soups, 106 Occidental Ave S (Pioneer Square), 682-7202
After weeks of hearing about how smashingly good Soup Daddy is, I finally braved the Friday lunch rush to see what all the fuss was about. Between the cost and the quality, it’s safe to say I’m going to be a regular now (a girl can’t eat at Salumi EVERY day). My French dip on toasted onion bread ($5.50) was lined with pleasantly gooey layers of Swiss cheese and served with a generous cup of steaming hot, peppery au jus, while the “side” salad (nicely laced with homemade blue cheese dressing) was big enough for two hungry people. Plus, the kids behind the counter are awfully nice and manage to keep the lines of loyal regulars moving through at an impressive pace.
How long have you been working here?
“I’ve been here since they opened, which was about five years ago. I was working [at a restaurant] next door and didn’t like it, so I came over here. And I’ve left and come back many times….”
Where do you go?
“I’m a drywall taper as well, but that industry’s a little shady, and Soup Daddy is a good friend of mine, so I always come back.”
I’m guessing it’s a pretty nice gig, working for your friend.
“Oh yeah, it’s very cool–that’s why I’ve been here so long.”
What would you say is the least enjoyable component of your job?
“Disgruntled customers who haven’t eaten anything before they come in. They’re so rude and have no patience. We really go out of our way to be nice to people, so that’s irritating sometimes.”
So is the customer always right?
“To a certain extent–[although] I think the customers tend to abuse that sometimes.”
That’s admirably laid-back of you. What did you eat after your shift today?
“Yesterday’s special–a barbecued beef sandwich and some vegetarian tortellini soup.”
Nice contrast.
“It’s so good. I’m such a meat person–my lady friend was here and she said, ‘You’re eating vegetarian soup? What are you doing?!’ [Laughs.] But it’s so, so good–it’s my favorite.”
Interview by Hannah Levin