What impressed me the most, however, was how they kept track of orders without using order tickets. After the breakfast rush, Silva let me in on a few secrets. For example, when orders for eggs start to back up, he puts the eggs-in-waiting in a different spot, depending on the style asked for: for scrambled, he places them on top of a can of evaporated milk; for a western omelette, he puts them into a container of chopped onions. Still, that doesn't mean they don't sometimes lose their place. Later, at lunchtime, a glut of orders clogged up the kitchen, and Debbie Farley, an Agawam waitress for 25 years, yelled across the service window, "I got a lot of stuff in there, fellas!"