Thomas welcomed them into the jazz restaurant with an outstretched hand and a genuine smile. He motioned them to an employee station while giving commands through a Bluetooth earpiece. Employees dressed in clean white jackets bustled around with trays. Others busied themselves dicing vegetables. A cook flipped a pan of onions, while another stirred a portion of sauce into a pan of sautéed shrimp.
“Nice place,” Brie said, looking around.
“Yes it is,” said Thomas, leading the girls on a brisk tour of the restaurant. “We like to run a tight ship here at Jack’s. Our customers look to us to make the night special. We need to remember how much they depend on us to give them an experience they won’t forget. Mr. Carlton wants each and every person that walks through that door to feel as if this
