MILA
I had exactly seven days between returning to Fresonia and my restaurant to make sure everything was perfect.
I was eternally grateful to Felic for monitoring the installation of the new furniture from Carnea while I was away, so now all I had to worry about was putting the finishing touches on the menu. I spent my days in the kitchens, tweaking each recipe until I felt it was perfect.
Thankfully, Isla was able to pull a few strings to get me some excellent staff–a sous chef named Carla who was around my age, and two waiters, Sami and Eliza. I didn’t need a huge staff since the restaurant itself wasn’t very big, but I was relieved to see that everyone seemed kind, friendly, and ready to work.
Felix and I were living in the city apartment for the time being, and there we
