The Scoop: Scattered, covered with a dash of spit

The case of the Waffle House spitter has been the talk of the town. Or I should say alleged spitter since we’re all innocent until proven guilty — even if we confess.

In case you missed the story in Wednesday’s edition and haven’t heard anybody talking about it at work, at the gym, or at the grocery store, here’s a 10-second recap.

A Waffle House cook supposedly gave a police officer a little extra something in his scattered, covered and smothered hashbrowns. And I don’t think loogyed is one of the menu options.

What I can’t understand is how the cook figured he could get away with it. Did he think he stumbled on powers of invisibility by the grits?

There’s no separate kitchen area at Waffle House. It’s all in the open. If there was ever a place not to spit in someone’s food, Waffle House would be it. But cook Homer Disher, 18, supposedly spit in the food and, surprise, the officer saw it. During routine questioning, the cook reportedly cracked and admitted to the crime.

I think the reason this case has stirred so much interest is because everyone can relate. We all eat in restaurants and, if you’re anything like me (which I’m not suggesting anybody is), you worry about sanitary issues. I would certainly classify spit as a sanitary issue.

For all the folks who have never worked at a restaurant, I can provide this behind-the-scenes insight. Having worked at three different restaurants, I know what goes on behind closed kitchen doors (except at Waffle House where there are no such doors).

Food does get dropped on the floor and served to customers. Employees do leave the restroom without washing their hands. And sometimes talk does shift to spitting in food.

However, while it was an occasional topic of conversation at the restaurants where I worked, I’ve never, ever known of a restaurant employee who actually did spit in a customer’s food. For that matter, I’ve never known a restaurant worker who has spit in their own food.

Another intriguing aspect of this case is the punishment officers are seeking. The 18-year-old cook faces two felony charges, one that carries three to six years in prison and another that carries one to two years.

Whether such extreme punishment is really appropriate all depends on who you talk to. I’ve heard some people say six years isn’t enough. Those folks apparently think food spitters should be punished right alongside first-degree murderers. I’ve also heard several people say the felony charges are ridiculous.

The bottom line is Disher needs to be punished if he’s found guilty. But three weeks in jail would be far more reasonable than three years.

Personally, I think the best way to handle the situation would have been to grab the cook by the throat, slam his head into the counter, then walk out of the restaurant. No charges, no court appearances, case over. Spitting in food sounds like a problem that should be resolved in a parking lot, not a courtroom.

As for what will eventually happen to Homer Disher, your guess is as good as mine. He could be Exhibit A on what happens to restaurant cooks who spit in police officers’ food. He could spend some hard time in jail. Or he could get a far less severe punishment.

If nothing else, this case might actually increase business at Waffle House. If there’s widespread panic about spit in restaurant food, you’ll be able to see it happen at Waffle House.

James Clark is editor of the Standard. He can be reached at 473-2191 or by e-mail at [email protected].