MILA
After we returned to Fresia, I spent all my time at the restaurant, desperate to put together the finishing touches before opening night in two weeks. I was definitely feeling the pressure–I had opened the reservation system, and reservations for the first month had filled up in less than a day.
I guess it paid to be the prince’s fiancé.
Once the tables and chairs arrived, the restaurant was perfect. Our trip to Carnea had been successful in more ways than one. I had finally finished the menu and the interior design, now all I needed was staff.
Isla put me in touch with a few of her friends, and with my savings now returned to me, I was able to make some pretty generous offers to three waiters and two junior chefs. They were delighted to start working at the restaurant, and I was
