MONGOLIAN GRILLLL

Friday is the one day of the week that Asian Wok in the Crossing decides to host what is known as the Mongolian Grill. It’s where those who choose to eat at the Mongolian Grill pick out their ingredients: sauces, veggies, meat and grain/starch. It’s a picky eater’s dream. The line, however, is amazingly long. It stretches 40 people on occasion, with many admitting defeat on waiting for their food to be grilled and sizzled to perfection.

Needless to say, those working at the grill have their work cut out for them. You can see them working away behind the grill and the occasional mop of sweat from their forehead to their shoulder. High time is during the lunch hour and between hours when people escape from class. I asked one of the workers for a comment on the Mongolian Grill.

“Do we look free? No comment!” said foodie, Mongolian Grill Worker and agriculture major Heinz Gryll.

Luckily, someone wordlessly passed me a journal from their pocket and walked away. The following is an excerpt from the journal of a foodie’s harrowing journey who wanted to give the people what they wanted, food:

Hour 1 – We prepped the food and they told me to “Drink a lot of water.” [He talked about his dream of feeding people. Spoiler: It gets crushed]

Hour 2 – I have regrets. There are a lot of people and it’s been 10 minutes since I actually started grilling. I’ve never been this sweaty before. Dear God I don’t even know how I’ll survive the next hour.  I’m being yelled at. I need to go.

Hour 3- I don’t even know what day it is anymore — I’ve sweated through my shirt and my hat band is… I don’t even want to look at it. Luckily, someone refilled my water for me. It may have been me. I don’t know what’s happening to my soul. I don’t ever want to cook again. SEND HELP!

*Thank you for reading the Exponent’s “Antagonist” issue. This article is satirical and none of the information in this article should be considered factual.