By Alison Perelman, Senior Staff Writer
Steam rises into the air accompanied by the familiar loud whirring of the machine. Thomas Romano maneuvers his way around the counter full of steamers, knives and miscellaneous pieces of meat and veggies.
He greets each customer with a firm, but kind, "do you know what you want?" Or "have you ordered yet?" for when it's busier. After all, there is no line.
Thomas wears shorts, despite the snow and cold wind outside, a backwards blue-and-green-checkered "Life is Good" ball cap and a burn on his forearm from one of the steamers.
This job is much different than the one he had throughout high school as a country club waiter. But Thomas, a fifth-year senior, has worked at Bagel & Deli for four years and knows his way around.
Thomas has a Spotify playlist of 200 songs that's just for when he's at Bagel & Deli. It's an odd mix of the Red Hot Chili Peppers, Blink 182, Michael Jackson and other blasts from the past.
But the quirky mix of music simply adds to the charm - one of the reasons Thomas decided to work there.
"I just loved being in here," Thomas said. "I loved the vibe."
It might have also been because he spent around $300 at Bagel & Deli during his freshman year.
Good thing he can eat for free while he's working. And while his favorite bagel, hands down, is the Kool Jules, Thomas has tried several of his own creations. Some never should have been made, but two were good enough to make it on the menu.
Thomas also makes things while at home with his best friend, Stella - a black labradoodle. His favorite things to cook are Italian - pasta, eggplant parmesan, risotto - and salmon.
For the next few years, Thomas plans to work in Chicago, hopefully open his own business and grow from there.
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"When I retire I want to retire and open up a restaurant and do that until I die," said Thomas.
Maybe one day he'll even open his own Bagel & Deli.
After all, it's the perfect place for him.
He comes from a large family, so he's used to the noise. He loves being friendly and having conversations with the people across the counter.
"Working here has probably been the best thing I've done at Miami," Thomas said.
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