works the human condition as if it were a broken-down machine. The writer's shows show off a talent for tripping up man's ego in midstream. Gelbart quietly admits he's always been a showoff. "I wasn't a very good stu- dent in school," he says. "I got around it by being funny." While his school hallway performances may have been the hallmark of his academic work, they didn't set the stage for an acting career. "I don't think I ever want- ed to be an actor," Gelbart says. "I liked the funny peo- ple," he says. "I liked the W.C. Fields of the world." It was a teenager's field of dreams, playing in the big leagues of comedy at 16 — and having the field to himself. "It all seemed very lucky and very natural," Gelbart says of his job with Danny Thomas, which was followed quickly by a writing stint on the promi- nent "Duffy's Tavern," an- other popular radio show hosted by Ed Gardner. A host of offers followed, with Gelbart signing on with Bob Hope, Red Buttons, Art Carney, Danny Kaye and Sid Caesar. The streets were paved with golden quips. And nowhere was the highway to writer's heaven filled with fewer stop signs than on television's "Caesar's Hour." Everything went, recalls Gelbart. Nothing was sacred. "It was a destruction derby, with every writer looking for ideas." He had some fun friends along for the search. Gelbart was a member of a writing stable that included such script-in-hand steeds as Neil Simon, Mel Brooks, Carl Reiner and, of course, Caesar. "That was as much fun as it was work," Gelbart says. "It was a tremendous free-wheeling time." But the wheels of time sometimes shift dramati- cally — especially in comedy. When Caesar put together some comic highlights for a show on Broadway late last year, it proved less than a laughing matter. The show did not fare all that well. Gelbart wishes Caesar well, but was not surprised his old friend's show did as it did. "Without being disrespect- ful," Gelbart says, "all that belongs to another time. Time does things to mate- rial. It's like turning the Sistine Chapel into a postage stamp." ❑ Nova Scotia Smoked Salmon and Bagels, Sword Fish, Omelettes and Waffles to order, Sausage, Biscuits, and Gravy Carved Ham, Turkey, and Beef, Stuffing and Gravy, Leg of Lamb, Seafood Newburg, Rice Pilaf, Vegetable, Salad Bar, Assorted Desserts, Marriott People know how to give you a cut above the rest. And at Marriott we have all the ingredients . . . the best cuts of meat, sophisticated roasting equipment, fresh salad, vegetable and potato, warm biscuits and butter, plus a chef with years of experience. What's the crowning result? 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