Rich wrote:

>I grew up in my Uncle's restaurant (The Clam Broth House I ) in Hoboken,
>and I can tell you that my uncle made a lot of money--a millionaire. He
>came from Cuba in the 40's with only his clothes and 10 US bucks (was a
>bookkeeper) and after working in various kitchens in the various NY
>hotels, ended up at CBH working his way up from cleaning plates, bus
>boy, waiter, maitre d, manager, and eventually buying the place. All in
>a matter of 18 years. He was very hard working (the boss would call him
>on weekends without too much notification,) and honest. Quite a rare
>human if you ever meet him (he's 84 and strong.)
>
>I can tell you that it was a lot of work and headaches (it was a 9
>dining room monster, with a men's bar and a grand ball room.) I used to
>leave the place with a distinct odor of fish and cigarette smoke.
>
>In the rest business you either fold the first year, or you start to
>make money; unless you are willing to be eaten alive insidiously.
>
>Rich
>
>--
>"Dum Spiro, Spero."
>
>As long as I breath, I hope.
>
>Cicero
>
Interesting. I recently read an article about that restaurant. It's going to
be torn down soon or has been torn down. So much history there.

I'm glad that your uncle is doing well but sad that the Clam Broth House isn't.
I would have liked to have eaten there one day.


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