Working -- Marcela Bushong

SHE IS

A newcomer to the Haus Pizza family

FROM CUSTOMER TO SERVER

Marcela Bushong first ate at Haus Pizza in Costa Mesa last year, after

moving from Illinois to Costa Mesa. She remembers craving pizza and

trying out the small eatery on Adams Avenue. She remembers trying the

trademark pie and thinking, “God, this is great pizza!”

So she returned, not just as a customer but as an employee.

ALL IN ONE

The 36-year-old started working at Haus Pizza in February. Since then,

she’s grown to love not only the business’ pizza, but its lasagna and

tortellini dishes too.

She’s also learned that the business is not just family-owned, but run

with a family-like mood.

“It’s a great environment,” the food server said. “The people are

friendly, helpful, supportive, great management. I’m just very pleased.

It’s not every day you find . . . it all wrapped up into one.”

Bushong works five days a week, during varying shifts. The daily lunch

rush is busiest, as is the Saturday night crowd. Wait lists are known to

happen even on weekday afternoons, but Bushong isn’t surprised, as Haus

Pizza has been around for more than 20 years.

EYE CONTACT

The most popular dish would have to be the pizza and the Monday night

special, said Bushong, who recently moved to Cypress.

“It’s $3.50, and you get a choice of soup or salad and garlic bread

with that,” she said. “There’s a lot of things on the menu that are my

favorites.”

Bushong was a bartender for seven years before moving to California.

She had also worked as a food server in college and knows enough about

both jobs to conclude there are pluses and minuses to each.

She knows a few techniques to taking orders too. The first is to go in

order, so you remember who wanted what. The second is to make eye

contact.

“Eye contact helps you remember the person,” she said. “It’s not just

someone ordering food.”

* Story by Young Chang