Louisiana Style Employee Appreciation

So toward the end of spring my work had an employee appreciation crawfish boil one day after work. My pics kind of got lost and I forgot to post. It was a good time, yet  culturally distinct. Well, that is, in addition to the whole crawfish thing.

In the midwest, as in a lot of the country, I imagine, it’s common for every occasion, party, and get-together to have lots of food. Everyone could eat as much as they’d like and there’s plenty for everyone to take home.

In Louisiana, I was chuckled to find the reverse. When the cooked crawfish showed up, half’a everyone grabbed two or three styrofoam to-go containers, filled them to the brim, struggled to close ’em, and then hurried out to put them in their cars and get back to eat crawfish before the crawfish disappeared.

Not to suggest everyone did it. They didn’t. But a lot did and the rest were offended but said nothing. Everyone worked to secure enough for themselves and their friends and at the end of the afternoon everyone was able to eat and squirrel away as much as anyone could have wanted. The order was reversed, from what my experience had taught me to expect, but it didn’t make any difference.


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