By Elena Rodina
When people hear that I am from Russia, they often jokingly (or very possibly not) ask me whether I drink vodka for breakfast. Or, more seriously, they ask whether everyone in Russia drinks vodka all the time. Vodka has become a national symbol of my country, along with bears and cold winters. This, however, is a gross misconception. I do not drink vodka for breakfast. In fact, the truth is that vodka is not always the alcoholic beverage of choice; many of my acquaintances prefer whiskey or wine. But there is another drink that truly does deserve to be placed on the Russian flag and carried with pride in its universal acclaim. That drink is tea.
When I was in college, a friend of mine told me a story. She spent her summer in the United States, working as a member of the kitchen staff at an expensive East Coast resort. Upon her arrival she met two other Russian college girls working in the resort’s kitchen and the girls quickly became friends. A couple weeks later their boss gathered all the kitchen staff together and announced that he suspected a serious theft occurring on the premises. He had discovered that tea, served in bags and displayed at the dining room, was disappearing with a frightening speed, and believed that one of the workers was stealing boxes of tea in order to resell them later, or do god knows what with them. No one confessed to stealing the tea, so the boss declared that from that day on everyone would be searched upon exiting the kitchen. Once the measure was taken, the boss felt assured that he dealt with the problem in the most efficient manner. But the tea kept disappearing. He started paying attention to the tea section in the dining room, circling it like an eagle, watching everyone who was approaching it, and he finally figured out what was going on. During the breaks, when kitchen staff sat down to snack and have drinks, Russian girls were heading directly to the tea section, making themselves cups of hot tea for breakfast, lunch and dinner breaks. Besides, they would use two bags instead of one per cup, unsatisfied with the strength of the bagged Earl Grey. They would often have several cups of tea per break. It was the first time in the history of the resort when a limitation on the amount of teabags consumed by kitchen staff was issued: no more than two per day. Read the rest of this entry »