Клео Коул: On What Grounds

When I finally neared the Village Blend coffeehouse—and the duplex apartment above it—I saw only one space available, just off Hudson. With a few Hosannas, I slid into it— Finally some vehicular luck! (Okay, so it was near a hydrant. But it wasn’t that close, really, and I wasn’t going to be long. After unpacking my car, I intended to move it to the nearby garage, where I had rented a monthly space.)

Grabbing Java’s carrier, I headed for the consciously non commercial front of the red brick coffeehouse, ready to check in with Anabelle, who’d be serving the morning crush—and definitely more than ready to savor a cup of the Village Blend’s heavenly house blend before beginning my unloading. As I neared the twelve-foot-tall arched front windows, however, I saw the lights inside were on, but the place was empty.

Empty.

No customers.

Not one.

Inconceivable, I thought.

As bad as the previous manager had been (in six months he’d actually eroded the customer base by almost fifty percent), the Blend had always seen plenty of morning business.

I tried the door. Locked. And the CLOSED sign was in the window!

What the hell is going on? It was almost nine—and the Blend was supposed to take its bakery delivery at five-thirty and be open to customers by six!

That meant we’d already lost the rush-hour regulars: the Satay & Satay Ad people, the Assets Bank office workers, the Berk and Lee Publishing people, and the NYU crowd. If I didn’t get the place open soon, we’d even lose the neighborhood regulars, who often grabbed a mid-morning cup before heading up- or downtown on business.

And Anabelle Hart had been so trustworthy since I’d come back to managing the Blend a month ago!

“Don’t worry, Clare, I’ll take care of everything.”

Those were her last words to me after she’d volunteered to both close the coffeehouse last night and open it again this morning. With no one else available to cover for me, it was the only way I could complete my move from Jersey. I’d even promised her a nice bonus in her next paycheck.

Anabelle was one of my best workers, too. Once I corrected the bad training she’d received in making her espressos too fast (yes, too fast—but I’ll get to that later!), she became my top employee. Not so much for her barista skills, although those were vital to the Blend’s reputation, but because I could trust her.

One thing you learn in this business: Character can’t be taught. You’re reliable or you’re not. You do what you say you’re going to, or you don’t. Anabelle had character. She never bugged out on a shift or made an excuse to leave early. She was there when I needed her, didn’t neglect or abuse the customers, and deftly handled any abuse flung at her or the staff. This was, after all, retail. Abuse was a given. It was also New York City, land of the chronically dissatisfied.

Short of a Wonder Woman cape, you had to possess a special kind of character to resist bouncing back double-fold what came at you, to magically dissipate all hostility into the atmosphere.

Most of my part-timers were naïve college students, barely beyond adolescence—meaning hostility was handled with the most juvenile of boomerang reactions. This was why I needed assistant managers with the aforementioned special character traits.

Anabelle was the same age as my college student part-timers, but she displayed a much more advanced maturity level. An incident just the week before proved it—

An emaciated advertising executive in an Anne Klein suit and a near-permanent expression of displeasure on her thin, pallid face, ordered a Caffé Cannella (Italian for cinnamon coffee). We were very busy, and Maxwell, one of our part-time baristas, presented it quickly then turned to continue making the other coffee drinks.

“Hey, you!” the woman called to Max.

“What?”

“You’ve ruined my drink with too much cinnamon!”

“Lady, it’s the way we always make it.”

“You’re an idiot. ”

“Who are you calling an idiot, you stupid bi—”

“Ma’am! Let me fix the problem,” Anabelle said, gliding in with the grace of a gull to retrieve the offending drink. I had been going over schedules in the corner and watched the entire save with admiration.

In two seconds flat, Anabelle had inserted herself between the angry young barista and the overwrought businesswoman, soothing ruffled feathers with apologies, chatting about not liking too much cinnamon herself, and getting a new drink made tout de suite . She even placed the cinnamon shaker next to the cup to allow the woman to sprinkle as much or as little as she preferred.

“Remember, garbage flows downhill,” I’d told Anabelle during the first week I’d reclaimed my position as manager of the Blend, “and a percentage of the population in this town comes out of its offices, shops, hospitals, and homes looking for the first excuse to dump a portion of it directly on our heads.”

“Don’t worry, Clare,” she’d answered. “If there’s anything I’ve had plenty of experience with, it’s handling garbage.”

I never asked why and how she’d gained that experience. I just knew she was my saving angel, someone I’d come to rely on during my first month getting the Blend back on its feet. In fact, I had just promoted her from barista to assistant manager.

After fishing through my shoulder bag for the key, I unlocked the shop’s glass front door and cursed like that cabbie who’d almost killed me on Ninth Avenue.

There was no sign that Anabelle—or anyone else—was even getting ready to open up. Not even the scent of brewing coffee. And the sound system was silent. Not one classical note in the air—

I sighed with the sort of profound disappointment you usually reserve for your child.

“Oh, Aaaa-na-belle,” I singsonged, much the same way I used to scold my daughter. “You’re blow-ing your bonus.”

I set Java’s carrier down, strode across the gleaming, freshly waxed wood-plank floor (which, under the previous manager, Moffat Flaste, had been allowed to deteriorate into a scuffed and grimy mess). I stepped past the refrigerated display of cold beverages (Pellegrino, Evian, and imported ginger-, lemon-, and orange-flavored Italian sodas) that I’d made “Madame,” the Blend’s owner, buy when I’d first managed the Blend for her ten years before (and which had added ten percent to the annual gross sales). I walked the length of the blueberry-colored marble coffee bar, then stopped, appalled, at the pastry display.

The shelves of the six-foot-long glass case should have been jammed with warm croissants, muffins, bagels, doughy cinnamon rolls, and fresh-baked streudels. The afternoon delivery would have a different mix of goods—biscotti, tarts, cookies, European-style pastries, and miniature bundt cakes. But never, ever, was it supposed to be empty, as it was now!

I moved from the main room into the back foyer, which amounted to a square of wood floor with the supply pantry on the left, the service staircase to the right, and the back door dead in front of me. The door was unchained, yet still bolted, and the area was dark.

I stepped in something slippery and flailed a bit, nearly tripping over a large object. Flipping on the light, I saw that one of the stainless steel under-counter garbage cans had been moved to the top of the service staircase that led to the basement.

No reason for this! I thought instantly.

Why would Anabelle have moved the heavy can when she could easily have pulled out the plastic bag lining it and taken it to the shop’s outside Dumpster?

The can’s lid was nowhere in sight and black coffee grounds were flowing over the top, across the wood floor, and down the top few steps.