Two months ago, Tommy Ballard
moved to California to fulfill his dream of waiting tables in Hollywood.
But after applying to every restaurant from La Bella Fica Italiana
to Dougie's Burrito Shack, Ballard
discovered just how hard it is to break into the market.
"It's all about who you know," he laments. "I have an MFA in garnish
studies and napkin origami, but Fred-the-dumbass gets the job because he's the chef's Coca-Cola connection."