Abby
It’s been a few days since Anton first stepped into my restaurant, and already Anton is fitting in perfectly with the team.
That morning when I walked into the restaurant, not knowing whether I had been taken for a fool or not, now seems so distant. Anton and John are running like a well-oiled machine, and the customers have never been happier. I’ve decided that today, at the end of the day, I’m going to offer Anton a full-time position here.
“Abby, table six wants to know if we can make the duck confit gluten-free?” Daisy asks me.
“We can do that. Just make sure to mention it might take a bit longer,” I reply, jotting down an order for the kitchen staff.
Daisy pauses, and I sense she’s gearing up for something more than a simple question about dietary restrictions. “Hey, um, I
