Steam billows in the small kitchen as Mike Fillipon removes the newest crop of fresh lobsters from a giant silver tank and plops them down on plates for hungry customers at Little Jack’s Seafood Restaurant.
He neatly adds an ear of corn and fills a small plastic cup with liquefied butter. Fillipon’s younger co-workers – most still in high school or entering college – take care of the Cokes and french fries.
This isn’t what Fillipon envisioned when he celebrated his college graduation in May on the bright-green, artificial lawn of Durham’s Memorial Field.
“I was thinking maybe I’d have a long-term relationship, a job, maybe a dog,” he said. “You think it’s going to happen right away, but it doesn’t. I’m still so reliant on my mother.
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