Why do we have to call edamame "edamame"? Why can't we just call it what it is? Peas. Specifically, peas you eat while the Japanese man prepares your sushi.

| Sept 22 |
September 10, 2009
Dear Hiring Manager:
I found your ad on craigslist for a beverage cart attendant. While I do not have any direct experience working on a golf course or a beverage cart, I have delivered pizzas. That's pretty similar, except a little different.
I feel I would make an ideal candidate for a beverage cart attendant as I am outgoing, friendly, responsible, and available to work weekends and holidays. In addition, I have driven a lot of golf carts and never flipped one. I have 20/20 vision. Thereby, reading the signs that will notify me to stay on the cart path will not be a problem. I am very familiar with the break on left, gas on right format that most carts have come to adopt over the history of golf carts. I will drive safely, be on time to work, and serve the golfers needs. I wouldn't say that I am a good golfer, but I do like golf and I know that Tiger is sponsored by Nike, Buick, Gatoraide (AKA G), and probably some more stuff. If you want, I will even fix disrespectful golfers divots.
I spent the past year and half working as an assistant to a talent manager and decided that working in an office is not fun. Thereby, working on a golf course would be a much more enjoyable way for me to make a semi-living. I am also a fun person to be around and will easily make the golfers laugh, which will make their experience much better. In the past, I have noticed that most beverage cart attendants are good looking girls. Seeing as I am not that good looking and not a girl, I don't have much to offer in that regard. However, my sense of humor will more than compensate.
I have experience in customer service through working as a pizza delivery driver and as a book seller at Borders. The pizza place I worked at was while I was living in St. Louis. It was a place called Imo's and is quite a delicious pizza if you ever happen to be in St. Louis. They use a cheese called provel that is only available in St. Louis. It is a mixture of mozzarella, provolone, and cheddar. I think. It is also made on a thin crust that a lot of my out of town friends referred to as crackers. If you'd like, I can see if I can carry some of this St. Louis style pizza around on the beverage cart.
Please feel free to contact me via email at jmclarkejr22@gmail.com or phone at (314) 795-1774. I thank you for reading my letter and look forward to driving your beverage cart around what I presume to be a beautiful golf course with multiple lakes.
Best,
Joey Clarke
P.S. I don't work outside if there are mosquitos or it is over 80 degrees.
I'm still waiting to hear back. Hopefully, they haven't already hired some good looking, unqualified 19 year old girl.