I am a waiter in a restaurant. It is a very private, very exclusive club catering only to sophisticated women wealthy enough to indulge their exotic taste. To give you a sense of our clientele's predilections, the manager hired me because she assessed me as good looking and muscular with a tight ass. But here were the essential qualifications: I have a big penis that stays erect and wet, and I can produce prodigious flows of semen on command.
I dress to please the female guests, a tux with my erection sticking up out of my pants, right at eye level of the seated ladies. My large balls, which look like they are swollen with sperm, hang down out of the open fly of my pants, exposed to the admiration and touch of clientele.
Before I start my shift, the manageress masturbates my cock until it is full of cum to its tip. During the evening, my overactive semen system forces a slow flow of milky cum laced with sperm out of my spurt hole, which is itself swollen open from the intensity of my erection. This thick rivulet of cream makes it way down my cock shaft, hesitating before flowing over each bulging vein. Half an hour into my shift, cum is dripping off the bottom of my low-hanging testicles, a source of jaded quips from the seated females.
Some dishes offered on the menu have creamy white sauces fortified with my cum. A filet mignon prepared using an unusual recipe for BΓ©arnaise sauce is a specialty. The beef stroganoff is favored by the women who think of themselves as gourmands and flatter themselves to create a vocabulary of words to describe the nuances they think they detect in the flavor of my semen.
Seasonal berries topped with a fluffy preparation of sweetened whipped cream and my cum is a popular dessert.