BusinessReport.com

Remembering Richard

To the editor:

Your editorial about Richard Gill was right on [“Random Thoughts,” March 25]. I can’t begin to tell you or anyone who knew him what a real loss we have suffered. In my experience with Richard, he would light up any room he entered. He has always been one of my most admired businesspersons. Thank you for the wonderful article about Richard and your appreciation of him both as a businessman and a friend.

Tommy Holliday, Baton Rouge

To the editor:

We have all lost a dear friend. Heaven, however, is improved by his presence.

Bill Matthews, Baton Rouge

To the editor:

I do not know anyone who loved LSU football more or did more for LSU football than Richard Gill. I believe that he had a personal relationship with every coach and player. I feel that it would be appropriate for the LSU football team to wear “RG” on their jerseys for the 2008 season.

Norman Deumite, Baton Rouge

Perkins Road rage

To the editor:

Thank, in part, Woody Dumas for the traffic problems we have today [“Perkins woe,” March 25]. Notice all the four-lane highways in the northern part of the parish that got built during his administration. The growth was trending east and south 35-40 years ago, and Woody was pushing widening La. 19, La. 67 and La. 63. I have lived on or just off of Perkins Road since 1958, and I can tell you that it has needed widening for at least 30 years.

Bill Cox, Baton Rouge

To the editor:

It would have been bad enough to have this project going on with the existing businesses, but to open a major development like Perkins Rowe while the road is a mess made everything even worse because it attracted more traffic to the area. I’m sure all of us who drive that road every day would pay a fee if they could just get it done faster. It also hurts that we were unaware of the redirection of workers because while we were driving that dangerous congested road, nowhere were workers to be seen for weeks, which is only more frustrating.

Karen Merrifield, Baton Rouge

Down and dirty

To the editor:

Growing up in Breaux Bridge, it was only natural that my first job was to work in a boiled crawfish restaurant [Crawfish Town USA in Henderson]. However, I did not get to be a cute hostess or a cool waitress. I began as what I called the “Gut Sweeper.” [“Somebody’s gotta do it,” March 25]. I was a busgirl who would go around and empty people’s crawfish remnants into a bucket, wipe their tray clean with a paper towel and place it back on the table so they could keep peeling and eating. Sometimes I would also have to corral fleeing crawfish in the back room of the kitchen with a broom—those that hid behind the ice machine or made a break for the back door. When I quit, I had to throw away my work jeans and tennis shoes, and I could not eat crawfish for a year.

Well, let’s just say it built character.

Julie Ruffner, Baton Rouge

To the editor:

I worked for a refractor for several weeks and looked like coal miner at the end of each day. I vowed never to place myself in such a position again as it was dangerous as well as dirty.

Chuck Fitch, Baton Rouge

To the editor:

I worked in radio in Baton Rouge for about 13 years. Does that qualify as a dirty job?

Tasha Stevens, Texas