The first amazement of today is how sleepy this resort town is. I was up at seven and, by half-past, out and ready to be writing with a cup of coffee as one does in any functioning municipality, but this is the first establishment where I found so much as a sign of life, and still I was 20 minutes too early to be served. They told me I could sit and wait, though, so I am.
The swathe of sand that underlies most of the table seating at this beachfront restaurant is raked carefully, with very few footprints in it, which means it is part of someone’s job to take up all the furniture, rake the beach, and put all the furniture back while stepping anywhere almost not at all. Who is that person, and what are they thinking about while they do it, and how does my or anyone’s patronage fit into their socioeconomy and consciousness? Who came up with the best practice for the fewest footsteps, and who enforces it, and who has anxious work dreams about it? These are droll observations for people who work in restaurants.
This seat is directly beneath the gap between the end of their structural overhang and the roller of their awning, and I am chilled by the condensation dripping onto my shoulders. My endless summer is almost over. Maybe I won’t after all wade out while I wait into the Aegean, which is so still I don’t recognize it. Even the waves sleep late here, I guess.
Now my coffee has arrived and is, as expected, a proper cup of sludge. I asked for it Greek with milk — διπλό ςελληνικό ςκαφές, με γάλα— and then when the waiter brought it there was visibly none in it and so I was like Hey can I have some milk and he was like There already is milk in there. But I will bring you a little more and brought me four additional creamers that I poured in, one by one, watching them be swallowed up by darkness.