4
The next day, I'm working another long shift, starting with lunch. It's quiet. A few business types.
Dubois sees his place as a swanky high-end French bistro. The truth is it's a couple of rungs below. The British version of French cuisine. Steak, garlic bread and triple cooked fries the most popular things on the menu. Still, the food is good here. There's a few times I've sampled the leftovers with the others. But so far, I've resisted the urge to nick one of those cheese tarts, hot off the tray. And I'm only borrowing one of the spare forks I found lying around on a worktop. No, if I'm gonna play it straight, might as well go the whole hog.
As we hit two in the afternoon, the restaurant goes dead. Dubois leaves his assistant chef in charge of the kitchen. Piotr punches out for the
