“Open your legs, I will only stop when MY child is in your womb, 70 Years RANCHER To The Giant Bride
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The Strength of Magnolia Hearstead
The receipt fluttered to the floor, landing face up on the polished tile. A single jagged line was drawn through the tip section: zero. A massive, insulting zero. The entire restaurant staff smirked as the billionaire walked out, leaving Sarah Miller—a struggling single mother—with nothing but a dirty table to clean.
Tears pricked Sarah’s eyes; she desperately needed that money for her son’s heart medication. But as she angrily snatched up his dinner plate, something thin and white slipped out from underneath the cold porcelain. It wasn’t cash. It was a handwritten note with seven words that would change her life forever. And the man who left it wasn’t just a difficult customer; he was a test that everyone else had failed.
The dinner rush at Ljardan, one of Seattle’s most pretentious French restaurants, felt less like service and more like a battlefield. Sarah wiped a bead of sweat from her forehead with the back of her hand, careful not to smear the makeup she was required to wear. Her feet throbbed inside her cheap non-slip black shoes, a dull ache shooting up her calves with every step. She had been on her feet for nine hours, and she still had three more to go.
“Tour needs water, Sarah, move it,” barked Mr. Henderson, the floor manager. Henderson was a short man with a Napoleon complex and a cheap cologne that smelled like burnt vanilla. He hated Sarah mostly because she couldn’t afford to laugh at his bad jokes or stay late for unpaid cleanup. She had to run to catch the last bus to get to the babysitter.
“On it, Mr. Henderson,” Sarah said, keeping her voice steady. She grabbed the silver water pitcher, the condensation cooling her burning palm. As she poured water for a couple who didn’t even acknowledge her existence, Sarah’s mind drifted to the crumpled envelope in her apron pocket. It was a final notice from the pharmacy.
Her five-year-old son, Leo, had severe asthma and a congenital heart defect. The new medication, the one the doctors said would stabilize him enough for surgery, wasn’t fully covered by her meager insurance. She needed $400 by Friday. Today was Wednesday. She had made $40 in tips so far.
“Earth to Sarah.” Jessica, another waitress, stood by the POS system, reapplying her lip gloss. Jessica was younger, prettier, and infinitely meaner. She made great tips because she flirted shamelessly with the businessmen and ignored the families with kids.
“What is it, Jess?” Sarah asked, refilling a bread basket.
“The VIP booth?” Jessica smirked, nodding toward the secluded corner table draped in velvet curtains. “Someone just sat down. Henderson says it’s Ethan Sterling.”
Sarah froze. Everyone in the city knew the name Ethan Sterling. He was a tech mogul, a billionaire who had made his fortune in aggressive software acquisitions. He was known for two things: his brilliance and his absolute ruthlessness. The tabloids called him the Ice King of Seattle.
“Why aren’t you taking him?” Sarah asked suspiciously. Jessica usually fought tooth and nail for the high rollers. A tip from a billionaire could be rent for a month.
Jessica laughed, a cruel tinkling sound. “Are you kidding? I served him last month at his charity gala. He’s a nightmare. He sent back a steak three times because the sear lines were asymmetrical. He doesn’t tip, Sarah. He lectures. I’m not dealing with his attitude tonight. I’ve got the table of drunk lawyers. They’re easy money. You take the Ice King.”
Jessica shoved the menu into Sarah’s hands and strutted away. Sarah looked at the corner booth. She didn’t have a choice. If she refused a table, Henderson would fire her on the spot. And she couldn’t lose this job—not with Leo’s breathing getting worse every night. She took a deep breath, smoothed her apron, and walked toward the booth.
Ethan Sterling was looking at his phone, his face illuminated by the blue light. He was handsome in a severe, terrifying way. He wore a charcoal suit that probably cost more than Sarah made in a year. His dark hair was perfectly coiffed, and his eyes, when he finally looked up at her, were the color of steel—cold and assessing.
“Good evening, sir,” Sarah said, forcing her most professional smile. “Welcome to Ljardan. My name is Sarah, and I’ll be taking care of you tonight. Can I start you off with sparkling water?”
He interrupted her, his voice deep and devoid of warmth. “Room temperature, no ice, and a slice of lemon. But I want the rind removed. I don’t want the bitterness of the oil in the water.”
Sarah blinked. “Certainly, sir. Room temperature sparkling water, lemon slice, no rind. And Sarah?”
“Yes, sir?”
“Don’t take too long. I have a conference call in 40 minutes, and I despise waiting.”
“I’ll be right back,” she said. She hurried to the bar, her hands shaking slightly as she sliced the lemon, carefully pairing away the yellow rind until only the flesh remained. It was a ridiculous request, the kind of power play rich men used just to see if the staff would jump. But Sarah jumped. She had to—for Leo.
When she returned, she placed the glass down on a coaster with practiced precision. Ethan Sterling didn’t say thank you. He picked up the glass, examined the lemon slice against the light, and took a sip. He set the glass down. “Acceptable.”
Sarah let out a breath she didn’t know she was holding. “Are you ready to order, Mr. Sterling?”
“I am,” he said, not looking at the menu. “I want the coq au vin, but tell the chef to substitute the pearl onions for shallots. I find pearl onions pedestrian, and I want the sauce reduced for an extra five minutes. It was too watery the last time I was here.”
Sarah hesitated. Chef Laros was known for throwing pans when customers tried to alter his recipes. “Sir, the chef is very particular about—”
“Do you want a tip, Sarah, or do you want a complaint filed with your manager?” The threat hung in the air like smoke.
“I will put the order in exactly as you requested, sir,” Sarah whispered. She walked back to the kitchen, her heart pounding. She could feel Jessica watching her from across the room, a smug grin on her face. Jessica knew this would happen. She had set Sarah up to fail.
The kitchen was a chaotic inferno of steam and shouting. When Sarah relayed the order to Chef Laras, he turned a shade of purple that was genuinely alarming. “Shallots? Shallots?” he screamed, waving a ladle. “Who does this man think he is? He comes into my house and tells me how to cook.”
“It’s Ethan Sterling, chef,” Sarah pleaded quietly. “Please, he’s difficult. If we don’t do it, he’ll send it back, and Henderson will blame me.”
The chef swore in French, slamming a pan onto the burner. “Fine, but if he complains, it is too sweet because of the shallots, that is on his head, not mine.”
Sarah spent the next 20 minutes hovering near the pass, terrified that the food wouldn’t come out in time. She checked on her other tables, refilling wines and clearing plates, but her focus was entirely on the corner booth. She saw Ethan Sterling checking his watch, tapping his fingers on the table—tap, tap, tap.
Finally, the plate was ready. It looked perfect. The sauce was thick and glossy; the chicken tender. Sarah carried it out, balancing the hot plate on a napkin. “Your dinner, Mr. Sterling,” she said, placing it before him. “Coq au vin with shallots sauce extra reduced.”
He didn’t look at her. He picked up the glass, examined the lemon slice against the light, and took a sip. He set the glass down. “Acceptable.”
Sarah let out a breath she didn’t know she was holding. “Are you ready to order, Mr. Sterling?”
“I am,” he said, not looking at the menu. “I want the coq au vin, but tell the chef to substitute the pearl onions for shallots. I find pearl onions pedestrian, and I want the sauce reduced for an extra five minutes. It was too watery the last time I was here.”
Sarah hesitated. Chef Laras was known for throwing pans when customers tried to alter his recipes. “Sir, the chef is very particular about—”
“Do you want a tip, Sarah, or do you want a complaint filed with your manager?” The threat hung in the air like smoke.
“I will put the order in exactly as you requested, sir,” Sarah whispered. She walked back to the kitchen, her heart pounding. She could feel Jessica watching her from across the room, a smug grin on her face. Jessica knew this would happen. She had set Sarah up to fail.
The kitchen was a chaotic inferno of steam and shouting. When Sarah relayed the order to Chef Laras, he turned a shade of purple that was genuinely alarming. “Shallots? Shallots?” he screamed, waving a ladle. “Who does this man think he is? He comes into my house and tells me how to cook.”
“It’s Ethan Sterling, chef,” Sarah pleaded quietly. “Please, he’s difficult. If we don’t do it, he’ll send it back, and Henderson will blame me.”
The chef swore in French, slamming a pan onto the burner. “Fine, but if he complains, it is too sweet because of the shallots, that is on his head, not mine.”
Sarah spent the next 20 minutes hovering near the pass, terrified that the food wouldn’t come out in time. She checked on her other tables, refilling wines and clearing plates, but her focus was entirely on the corner booth. She saw Ethan Sterling checking his watch, tapping his fingers on the table—tap, tap, tap.
Finally, the plate was ready. It looked perfect. The sauce was thick and glossy; the chicken tender. Sarah carried it out, balancing the hot plate on a napkin. “Your dinner, Mr. Sterling,” she said, placing it before him. “Coq au vin with shallots sauce extra reduced.”
He didn’t look at her. He picked up the glass, examined the lemon slice against the light, and took a sip. He set the glass down. “Acceptable.”
Sarah let out a breath she didn’t know she was holding. “Are you ready to order, Mr. Sterling?”
“I am,” he said, not looking at the menu. “I want the coq au vin, but tell the chef to substitute the pearl onions for shallots. I find pearl onions pedestrian, and I want the sauce reduced for an extra five minutes. It was too watery the last time I was here.”
Sarah hesitated. Chef Laras was known for throwing pans when customers tried to alter his recipes. “Sir, the chef is very particular about—”
“Do you want a tip, Sarah, or do you want a complaint filed with your manager?” The threat hung in the air like smoke.
“I will put the order in exactly as you requested, sir,” Sarah whispered. She walked back to the kitchen, her heart pounding. She could feel Jessica watching her from across the room, a smug grin on her face. Jessica knew this would happen. She had set Sarah up to fail.
The kitchen was a chaotic inferno of steam and shouting. When Sarah relayed the order to Chef Laras, he turned a shade of purple that was genuinely alarming. “Shallots? Shallots?” he screamed, waving a ladle. “Who does this man think he is? He comes into my house and tells me how to cook.”
“It’s Ethan Sterling, chef,” Sarah pleaded quietly. “Please, he’s difficult. If we don’t do it, he’ll send it back, and Henderson will blame me.”
The chef swore in French, slamming a pan onto the burner. “Fine, but if he complains, it is too sweet because of the shallots, that is on his head, not mine.”
Sarah spent the next 20 minutes hovering near the pass, terrified that the food wouldn’t come out in time. She checked on her other tables, refilling wines and clearing plates, but her focus was entirely on the corner booth. She saw Ethan Sterling checking his watch, tapping his fingers on the table—tap, tap, tap.
Finally, the plate was ready. It looked perfect. The sauce was thick and glossy; the chicken tender. Sarah carried it out, balancing the hot plate on a napkin. “Your dinner, Mr. Sterling,” she said, placing it before him. “Coq au vin with shallots sauce extra reduced.”
He didn’t look at her. He picked up the glass, examined the lemon slice against the light, and took a sip. He set the glass down. “Acceptable.”
Sarah let out a breath she didn’t know she was holding. “Are you ready to order, Mr. Sterling?”
“I am,” he said, not looking at the menu. “I want the coq au vin, but tell the chef to substitute the pearl onions for shallots. I find pearl onions pedestrian, and I want the sauce reduced for an extra five minutes. It was too watery the last time I was here.”
Sarah hesitated. Chef Laras was known for throwing pans when customers tried to alter his recipes. “Sir, the chef is very particular about—”
“Do you want a tip, Sarah, or do you want a complaint filed with your manager?” The threat hung in the air like smoke.
“I will put the order in exactly as you requested, sir,” Sarah whispered. She walked back to the kitchen, her heart pounding. She could feel Jessica watching her from across the room, a smug grin on her face. Jessica knew this would happen. She had set Sarah up to fail.
The kitchen was a chaotic inferno of steam and shouting. When Sarah relayed the order to Chef Laras, he turned a shade of purple that was genuinely alarming. “Shallots? Shallots?” he screamed, waving a ladle. “Who does this man think he is? He comes into my house and tells me how to cook.”
“It’s Ethan Sterling, chef,” Sarah pleaded quietly. “Please, he’s difficult. If we don’t do it, he’ll send it back, and Henderson will blame me.”
The chef swore in French, slamming a pan onto the burner. “Fine, but if he complains, it is too sweet because of the shallots, that is on his head, not mine.”
Sarah spent the next 20 minutes hovering near the pass, terrified that the food wouldn’t come out in time. She checked on her other tables, refilling wines and clearing plates, but her focus was entirely on the corner booth. She saw Ethan Sterling checking his watch, tapping his fingers on the table—tap, tap, tap.
Finally, the plate was ready. It looked perfect. The sauce was thick and glossy; the chicken tender. Sarah carried it out, balancing the hot plate on a napkin. “Your dinner, Mr. Sterling,” she said, placing it before him. “Coq au vin with shallots sauce extra reduced.”
He didn’t look at her. He picked up the glass, examined the lemon slice against the light, and took a sip. He set the glass down. “Acceptable.”
Sarah let out a breath she didn’t know she was holding. “Are you ready to order, Mr. Sterling?”
“I am,” he said, not looking at the menu. “I want the coq au vin, but tell the chef to substitute the pearl onions for shallots. I find pearl onions pedestrian, and I want the sauce reduced for an extra five minutes. It was too watery the last time I was here.”
Sarah hesitated. Chef Laras was known for throwing pans when customers tried to alter his recipes. “Sir, the chef is very particular about—”
“Do you want a tip, Sarah, or do you want a complaint filed with your manager?” The threat hung in the air like smoke.
“I will put the order in exactly as you requested, sir,” Sarah whispered. She walked back to the kitchen, her heart pounding. She could feel Jessica watching her from across the room, a smug grin on her face. Jessica knew this would happen. She had set Sarah up to fail.
The kitchen was a chaotic inferno of steam and shouting. When Sarah relayed the order to Chef Laras, he turned a shade of purple that was genuinely alarming. “Shallots? Shallots?” he screamed, waving a ladle. “Who does this man think he is? He comes into my house and tells me how to cook.”
“It’s Ethan Sterling, chef,” Sarah pleaded quietly. “Please, he’s difficult. If we don’t do it, he’ll send it back, and Henderson will blame me.”
The chef swore in French, slamming a pan onto the burner. “Fine, but if he complains, it is too sweet because of the shallots, that is on his head, not mine.”
Sarah spent the next 20 minutes hovering near the pass, terrified that the food wouldn’t come out in time. She checked on her other tables, refilling wines and clearing plates, but her focus was entirely on the corner booth. She saw Ethan Sterling checking his watch, tapping his fingers on the table—tap, tap, tap.
Finally, the plate was ready. It looked perfect. The sauce was thick and glossy; the chicken tender. Sarah carried it out, balancing the hot plate on a napkin. “Your dinner, Mr. Sterling,” she said, placing it before him. “Coq au vin with shallots sauce extra reduced.”
He didn’t look at her. He picked up the glass, examined the lemon slice against the light, and took a sip. He set the glass down. “Acceptable.”
Sarah let out a breath she didn’t know she was holding. “Are you ready to order, Mr. Sterling?”
“I am,” he said, not looking at the menu. “I want the coq au vin, but tell the chef to substitute the pearl onions for shallots. I find pearl onions pedestrian, and I want the sauce reduced for an extra five minutes. It was too watery the last time I was here.”
Sarah hesitated. Chef Laras was known for throwing pans when customers tried to alter his recipes. “Sir, the chef is very particular about—”
“Do you want a tip, Sarah, or do you want a complaint filed with your manager?” The threat hung in the air like smoke.
“I will put the order in exactly as you requested, sir,” Sarah whispered. She walked back to the kitchen, her heart pounding. She could feel Jessica watching her from across the room, a smug grin on her face. Jessica knew this would happen. She had set Sarah up to fail.
The kitchen was a chaotic inferno of steam and shouting. When Sarah relayed the order to Chef Laras, he turned a shade of purple that was genuinely alarming. “Shallots? Shallots?” he screamed, waving a ladle. “Who does this man think he is? He comes into my house and tells me how to cook.”
“It’s Ethan Sterling, chef,” Sarah pleaded quietly. “Please, he’s difficult. If we don’t do it, he’ll send it back, and Henderson will blame me.”
The chef swore in French, slamming a pan onto the burner. “Fine, but if he complains, it is too sweet because of the shallots, that is on his head, not mine.”
Sarah spent the next 20 minutes hovering near the pass, terrified that the food wouldn’t come out in time. She checked on her other tables, refilling wines and clearing plates, but her focus was entirely on the corner booth. She saw Ethan Sterling checking his watch, tapping his fingers on the table—tap, tap, tap.
Finally, the plate was ready. It looked perfect. The sauce was thick and glossy; the chicken tender. Sarah carried it out, balancing the hot plate on a napkin. “Your dinner, Mr. Sterling,” she said, placing it before him. “Coq au vin with shallots sauce extra reduced.”
He didn’t look at her. He picked up the glass, examined the lemon slice against the light, and took a sip. He set the glass down. “Acceptable.”
Sarah let out a breath she didn’t know she was holding. “Are you ready to order, Mr. Sterling?”
“I am,” he said, not looking at the menu. “I want the coq au vin, but tell the chef to substitute the pearl onions for shallots. I find pearl onions pedestrian, and I want the sauce reduced for an extra five minutes. It was too watery the last time I was here.”
Sarah hesitated. Chef Laras was known for throwing pans when customers tried to alter his recipes. “Sir, the chef is very particular about—”
“Do you want a tip, Sarah, or do you want a complaint filed with your manager?” The threat hung in the air like smoke.
“I will put the order in exactly as you requested, sir,” Sarah whispered. She walked back to the kitchen, her heart pounding. She could feel Jessica watching her from across the room, a smug grin on her face. Jessica knew this would happen. She had set Sarah up to fail.
The kitchen was a chaotic inferno of steam and shouting. When Sarah relayed the order to Chef Laras, he turned a shade of purple that was genuinely alarming. “Shallots? Shallots?” he screamed, waving a ladle. “Who does this man think he is? He comes into my house and tells me how to cook.”
“It’s Ethan Sterling, chef,” Sarah pleaded quietly. “Please, he’s difficult. If we don’t do it, he’ll send it back, and Henderson will blame me.”
The chef swore in French, slamming a pan onto the burner. “Fine, but if he complains, it is too sweet because of the shallots, that is on his head, not mine.”
Sarah spent the next 20 minutes hovering near the pass, terrified that the food wouldn’t come out in time. She checked on her other tables, refilling wines and clearing plates, but her focus was entirely on the corner booth. She saw Ethan Sterling checking his watch, tapping his fingers on the table—tap, tap, tap.
Finally, the plate was ready. It looked perfect. The sauce was thick and glossy; the chicken tender. Sarah carried it out, balancing the hot plate on a napkin. “Your dinner, Mr. Sterling,” she said, placing it before him. “Coq au vin with shallots sauce extra reduced.”
He didn’t look at her. He picked up the glass, examined the lemon slice against the light, and took a sip. He set the glass down. “Acceptable.”
Sarah let out a breath she didn’t know she was holding. “Are you ready to order, Mr. Sterling?”
“I am,” he said, not looking at the menu. “I want the coq au vin, but tell the chef to substitute the pearl onions for shallots. I find pearl onions pedestrian, and I want the sauce reduced for an extra five minutes. It was too watery the last time I was here.”
Sarah hesitated. Chef Laras was known for throwing pans when customers tried to alter his recipes. “Sir, the chef is very particular about—”
“Do you want a tip, Sarah, or do you want a complaint filed with your manager?” The threat hung in the air like smoke.
“I will put the order in exactly as you requested, sir,” Sarah whispered. She walked back to the kitchen, her heart pounding. She could feel Jessica watching her from across the room, a smug grin on her face. Jessica knew this would happen. She had set Sarah up to fail.
The kitchen was a chaotic inferno of steam and shouting. When Sarah relayed the order to Chef Laras, he turned a shade of purple that was genuinely alarming. “Shallots? Shallots?” he screamed, waving a ladle. “Who does this man think he is? He comes into my house and tells me how to cook.”
“It’s Ethan Sterling, chef,” Sarah pleaded quietly. “Please, he’s difficult. If we don’t do it, he’ll send it back, and Henderson will blame me.”
The chef swore in French, slamming a pan onto the burner. “Fine, but if he complains, it is too sweet because of the shallots, that is on his head, not mine.”
Sarah spent the next 20 minutes hovering near the pass, terrified that the food wouldn’t come out in time. She checked on her other tables, refilling wines and clearing plates, but her focus was entirely on the corner booth. She saw Ethan Sterling checking his watch, tapping his fingers on the table—tap, tap, tap.
Finally, the plate was ready. It looked perfect. The sauce was thick and glossy; the chicken tender. Sarah carried it out, balancing the hot plate on a napkin. “Your dinner, Mr. Sterling,” she said, placing it before him. “Coq au vin with shallots sauce extra reduced.”
He didn’t look at her. He picked up the glass, examined the lemon slice against the light, and took a sip. He set the glass down. “Acceptable.”
Sarah let out a breath she didn’t know she was holding. “Are you ready to order, Mr. Sterling?”
“I am,” he said, not looking at the menu. “I want the coq au vin, but tell the chef to substitute the pearl onions for shallots. I find pearl onions pedestrian, and I want the sauce reduced for an extra five minutes. It was too watery the last time I was here.”
Sarah hesitated. Chef Laras was known for throwing pans when customers tried to alter his recipes. “Sir, the chef is very particular about—”
“Do you want a tip, Sarah, or do you want a complaint filed with your manager?” The threat hung in the air like smoke.
“I will put the order in exactly as you requested, sir,” Sarah whispered. She walked back to the kitchen, her heart pounding. She could feel Jessica watching her from across the room, a smug grin on her face. Jessica knew this would happen. She had set Sarah up to fail.
The kitchen was a chaotic inferno of steam and shouting. When Sarah relayed the order to Chef Laras, he turned a shade of purple that was genuinely alarming. “Shallots? Shallots?” he screamed, waving a ladle. “Who does this man think he is? He comes into my house and tells me how to cook.”
“It’s Ethan Sterling, chef,” Sarah pleaded quietly. “Please, he’s difficult. If we don’t do it, he’ll send it back, and Henderson will blame me.”
The chef swore in French, slamming a pan onto the burner. “Fine, but if he complains, it is too sweet because of the shallots, that is on his head, not mine.”
Sarah spent the next 20 minutes hovering near the pass, terrified that the food wouldn’t come out in time. She checked on her other tables, refilling wines and clearing plates, but her focus was entirely on the corner booth. She saw Ethan Sterling checking his watch, tapping his fingers on the table—tap, tap, tap.
Finally, the plate was ready. It looked perfect. The sauce was thick and glossy; the chicken tender. Sarah carried it out, balancing the hot plate on a napkin. “Your dinner, Mr. Sterling,” she said, placing it before him. “Coq au vin with shallots sauce extra reduced.”
He didn’t look at her. He picked up the glass, examined the lemon slice against the light, and took a sip. He set the glass down. “Acceptable.”
Sarah let out a breath she didn’t know she was holding. “Are you ready to order, Mr. Sterling?”
“I am,” he said, not looking at the menu. “I want the coq au vin, but tell the chef to substitute the pearl onions for shallots. I find pearl onions pedestrian, and I want the sauce reduced for an extra five minutes. It was too watery the last time I was here.”
Sarah hesitated. Chef Laras was known for throwing pans when customers tried to alter his recipes. “Sir, the chef is very particular about—”
“Do you want a tip, Sarah, or do you want a complaint filed with your manager?” The threat hung in the air like smoke.
“I will put the order in exactly as you requested, sir,” Sarah whispered. She walked back to the kitchen, her heart pounding. She could feel Jessica watching her from across the room, a smug grin on her face. Jessica knew this would happen. She had set Sarah up to fail.
The kitchen was a chaotic inferno of steam and shouting. When Sarah relayed the order to Chef Laras, he turned a shade of purple that was genuinely alarming. “Shallots? Shallots?” he screamed, waving a ladle. “Who does this man think he is? He comes into my house and tells me how to cook.”
“It’s Ethan Sterling, chef,” Sarah pleaded quietly. “Please, he’s difficult. If we don’t do it, he’ll send it back, and Henderson will blame me.”
The chef swore in French, slamming a pan onto the burner. “Fine, but if he complains, it is too sweet because of the shallots, that is on his head, not mine.”
Sarah spent the next 20 minutes hovering near the pass, terrified that the food wouldn’t come out in time. She checked on her other tables, refilling wines and clearing plates, but her focus was entirely on the corner booth. She saw Ethan Sterling checking his watch, tapping his fingers on the table—tap, tap, tap.
Finally, the plate was ready. It looked perfect. The sauce was thick and glossy; the chicken tender. Sarah carried it out, balancing the hot plate on a napkin. “Your dinner, Mr. Sterling,” she said, placing it before him. “Coq au vin with shallots sauce extra reduced.”
He didn’t look at her. He picked up the glass, examined the lemon slice against the light, and took a sip. He set the glass down. “Acceptable.”
Sarah let out a breath she didn’t know she was holding. “Are you ready to order, Mr. Sterling?”
“I am,” he said, not looking at the menu. “I want the coq au vin, but tell the chef to substitute the pearl onions for shallots. I find pearl onions pedestrian, and I want the sauce reduced for an extra five minutes. It was too watery the last time I was here.”
Sarah hesitated. Chef Laras was known for throwing pans when customers tried to alter his recipes. “Sir, the chef is very particular about—”
“Do you want a tip, Sarah, or do you want a complaint filed with your manager?” The threat hung in the air like smoke.
“I will put the order in exactly as you requested, sir,” Sarah whispered. She walked back to the kitchen, her heart pounding. She could feel Jessica watching her from across the room, a smug grin on her face. Jessica knew this would happen. She had set Sarah up to fail.
The kitchen was a chaotic inferno of steam and shouting. When Sarah relayed the order to Chef Laras, he turned a shade of purple that was genuinely alarming. “Shallots? Shallots?” he screamed, waving a ladle. “Who does this man think he is? He comes into my house and tells me how to cook.”
“It’s Ethan Sterling, chef,” Sarah pleaded quietly. “Please, he’s difficult. If we don’t do it, he’ll send it back, and Henderson will blame me.”
The chef swore in French, slamming a pan onto the burner. “Fine, but if he complains, it is too sweet because of the shallots, that is on his head, not mine.”
Sarah spent the next 20 minutes hovering near the pass, terrified that the food wouldn’t come out in time. She checked on her other tables, refilling wines and clearing plates, but her focus was entirely on the corner booth. She saw Ethan Sterling checking his watch, tapping his fingers on the table—tap, tap, tap.
Finally, the plate was ready. It looked perfect. The sauce was thick and glossy; the chicken tender. Sarah carried it out, balancing the hot plate on a napkin. “Your dinner, Mr. Sterling,” she said, placing it before him. “Coq au vin with shallots sauce extra reduced.”
He didn’t look at her. He picked up the glass, examined the lemon slice against the light, and took a sip. He set the glass down. “Acceptable.”
Sarah let out a breath she didn’t know she was holding. “Are you ready to order, Mr. Sterling?”
“I am,” he said, not looking at the menu. “I want the coq au vin, but tell the chef to substitute the pearl onions for shallots. I find pearl onions pedestrian, and I want the sauce reduced for an extra five minutes. It was too watery the last time I was here.”
Sarah hesitated. Chef Laras was known for throwing pans when customers tried to alter his recipes. “Sir, the chef is very particular about—”
“Do you want a tip, Sarah, or do you want a complaint filed with your manager?” The threat hung in the air like smoke.
“I will put the order in exactly as you requested, sir,” Sarah whispered. She walked back to the kitchen, her heart pounding. She could feel Jessica watching her from across the room, a smug grin on her face. Jessica knew this would happen. She had set Sarah up to fail.
The kitchen was a chaotic inferno of steam and shouting. When Sarah relayed the order to Chef Laras, he turned a shade of purple that was genuinely alarming. “Shallots? Shallots?” he screamed, waving a ladle. “Who does this man think he is? He comes into my house and tells me how to cook.”
“It’s Ethan Sterling, chef,” Sarah pleaded quietly. “Please, he’s difficult. If we don’t do it, he’ll send it back, and Henderson will blame me.”
The chef swore in French, slamming a pan onto the burner. “Fine, but if he complains, it is too sweet because of the shallots, that is on his head, not mine.”
Sarah spent the next 20 minutes hovering near the pass, terrified that the food wouldn’t come out in time. She checked on her other tables, refilling wines and clearing plates, but her focus was entirely on the corner booth. She saw Ethan Sterling checking his watch, tapping his fingers on the table—tap, tap, tap.
Finally, the plate was ready. It looked perfect. The sauce was thick and glossy; the chicken tender. Sarah carried it out, balancing the hot plate on a napkin. “Your dinner, Mr. Sterling,” she said, placing it before him. “Coq au vin with shallots sauce extra reduced.”
He didn’t look at her. He picked up the glass, examined the lemon slice against the light, and took a sip. He set the glass down. “Acceptable.”
Sarah let out a breath she didn’t know she was holding. “Are you ready to order, Mr. Sterling?”
“I am,” he said, not looking at the menu. “I want the coq au vin, but tell the chef to substitute the pearl onions for shallots. I find pearl onions pedestrian, and I want the sauce reduced for an extra five minutes. It was too watery the last time I was here.”
Sarah hesitated. Chef Laras was known for throwing pans when customers tried to alter his recipes. “Sir, the chef is very particular about—”
“Do you want a tip, Sarah, or do you want a complaint filed with your manager?” The threat hung in the air like smoke.
“I will put the order in exactly as you requested, sir,” Sarah whispered. She walked back to the kitchen, her heart pounding. She could feel Jessica watching her from across the room, a smug grin on her face. Jessica knew this would happen. She had set Sarah up to fail.
The kitchen was a chaotic inferno of steam and shouting. When Sarah relayed the order to Chef Laras, he turned a shade of purple that was genuinely alarming. “Shallots? Shallots?” he screamed, waving a ladle. “Who does this man think he is? He comes into my house and tells me how to cook.”
“It’s Ethan Sterling, chef,” Sarah pleaded quietly. “Please, he’s difficult. If we don’t do it, he’ll send it back, and Henderson will blame me.”
The chef swore in French, slamming a pan onto the burner. “Fine, but if he complains, it is too sweet because of the shallots, that is on his head, not mine.”
Sarah spent the next 20 minutes hovering near the pass, terrified that the food wouldn’t come out in time. She checked on her other tables, refilling wines and clearing plates, but her focus was entirely on the corner booth. She saw Ethan Sterling checking his watch, tapping his fingers on the table—tap, tap, tap.
Finally, the plate was ready. It looked perfect. The sauce was thick and glossy; the chicken tender. Sarah carried it out, balancing the hot plate on a napkin. “Your dinner, Mr. Sterling,” she said, placing it before him. “Coq au vin with shallots sauce extra reduced.”
He didn’t look at her. He picked up the glass, examined the lemon slice against the light, and took a sip. He set the glass down. “Acceptable.”
Sarah let out a breath she didn’t know she was holding. “Are you ready to order, Mr. Sterling?”
“I am,” he said, not looking at the menu. “I want the coq au vin, but tell the chef to substitute the pearl onions for shallots. I find pearl onions pedestrian, and I want the sauce reduced for an extra five minutes. It was too watery the last time I was here.”
Sarah hesitated. Chef Laras was known for throwing pans when customers tried to alter his recipes. “Sir, the chef is very particular about—”
“Do you want a tip, Sarah, or do you want a complaint filed with your manager?” The threat hung in the air like smoke.
“I will put the order in exactly as you requested, sir,” Sarah whispered. She walked back to the kitchen, her heart pounding. She could feel Jessica watching her from across the room, a smug grin on her face. Jessica knew this would happen. She had set Sarah up to fail.
The kitchen was a chaotic inferno of steam and shouting. When Sarah relayed the order to Chef Laras, he turned a shade of purple that was genuinely alarming. “Shallots? Shallots?” he screamed, waving a ladle. “Who does this man think he is? He comes into my house and tells me how to cook.”
“It’s Ethan Sterling, chef,” Sarah pleaded quietly. “Please, he’s difficult. If we don’t do it, he’ll send it back, and Henderson will blame me.”
The chef swore in French, slamming a pan onto the burner. “Fine, but if he complains, it is too sweet because of the shallots, that is on his head, not mine.”
Sarah spent the next 20 minutes hovering near the pass, terrified that the food wouldn’t come out in time. She checked on her other tables, refilling wines and clearing plates, but her focus was entirely on the corner booth. She saw Ethan Sterling checking his watch, tapping his fingers on the table—tap, tap, tap.
Finally, the plate was ready. It looked perfect. The sauce was thick and glossy; the chicken tender. Sarah carried it out, balancing the hot plate on a napkin. “Your dinner, Mr. Sterling,” she said, placing it before him. “Coq au vin with shallots sauce extra reduced.”
He didn’t look at her. He picked up the glass, examined the lemon slice against the light, and took a sip. He set the glass down. “Acceptable.”
Sarah let out a breath she didn’t know she was holding. “Are you ready to order, Mr. Sterling?”
“I am,” he said, not looking at the menu. “I want the coq au vin, but tell the chef to substitute the pearl onions for shallots. I find pearl onions pedestrian, and I want the sauce reduced for an extra five minutes. It was too watery the last time I was here.”
Sarah hesitated. Chef Laras was known for throwing pans when customers tried to alter his recipes. “Sir, the chef is very particular about—”
“Do you want a tip, Sarah, or do you want a complaint filed with your manager?” The threat hung in the air like smoke.
“I will put the order in exactly as you requested, sir,” Sarah whispered. She walked back to the kitchen, her heart pounding. She could feel Jessica watching her from across the room, a smug grin on her face. Jessica knew this would happen. She had set Sarah up to fail.
The kitchen was a chaotic inferno of steam and shouting. When Sarah relayed the order to Chef Laras, he turned a shade of purple that was genuinely alarming. “Shallots? Shallots?” he screamed, waving a ladle. “Who does this man think he is? He comes into my house and tells me how to cook.”
“It’s Ethan Sterling, chef,” Sarah pleaded quietly. “Please, he’s difficult. If we don’t do it, he’ll send it back, and Henderson will blame me.”
The chef swore in French, slamming a pan onto the burner. “Fine, but if he complains, it is too sweet because of the shallots, that is on his head, not mine.”
Sarah spent the next 20 minutes hovering near the pass, terrified that the food wouldn’t come out in time. She checked on her other tables, refilling wines and clearing plates, but her focus was entirely on the corner booth. She saw Ethan Sterling checking his watch, tapping his fingers on the table—tap, tap, tap.
Finally, the plate was ready. It looked perfect. The sauce was thick and glossy; the chicken tender. Sarah carried it out, balancing the hot plate on a napkin. “Your dinner, Mr. Sterling,” she said, placing it before him. “Coq au vin with shallots sauce extra reduced.”
He didn’t look at her. He picked up the glass, examined the lemon slice against the light, and took a sip. He set the glass down. “Acceptable.”
Sarah let out a breath she didn’t know she was holding. “Are you ready to order, Mr. Sterling?”
“I am,” he said, not looking at the menu. “I want the coq au vin, but tell the chef to substitute the pearl onions for shallots. I find pearl onions pedestrian, and I want the sauce reduced for an extra five minutes. It was too watery the last time I was here.”
Sarah hesitated. Chef Laras was known for throwing pans when customers tried to alter his recipes. “Sir, the chef is very particular about—”
“Do you want a tip, Sarah, or do you want a complaint filed with your manager?” The threat hung in the air like smoke.
“I will put the order in exactly as you requested, sir,” Sarah whispered. She walked back to the kitchen, her heart pounding. She could feel Jessica watching her from across the room, a smug grin on her face. Jessica knew this would happen. She had set Sarah up to fail.
The kitchen was a chaotic inferno of steam and shouting. When Sarah relayed the order to Chef Laras, he turned a shade of purple that was genuinely alarming. “Shallots? Shallots?” he screamed, waving a ladle. “Who does this man think he is? He comes into my house and tells me how to cook.”
“It’s Ethan Sterling, chef,” Sarah pleaded quietly. “Please, he’s difficult. If we don’t do it, he’ll send it back, and Henderson will blame me.”
The chef swore in French, slamming a pan onto the burner. “Fine, but if he complains, it is too sweet because of the shallots, that is on his head, not mine.”
Sarah spent the next 20 minutes hovering near the pass, terrified that the food wouldn’t come out in time. She checked on her other tables, refilling wines and clearing plates, but her focus was entirely on the corner booth. She saw Ethan Sterling checking his watch, tapping his fingers on the table—tap, tap, tap.
Finally, the plate was ready. It looked perfect. The sauce was thick and glossy; the chicken tender. Sarah carried it out, balancing the hot plate on a napkin. “Your dinner, Mr. Sterling,” she said, placing it before him. “Coq au vin with shallots sauce extra reduced.”
He didn’t look at her. He picked up the glass, examined the lemon slice against the light, and took a sip. He set the glass down. “Acceptable.”
Sarah let out a breath she didn’t know she was holding. “Are you ready to order, Mr. Sterling?”
“I am,” he said, not looking at the menu. “I want the coq au vin, but tell the chef to substitute the pearl onions for shallots. I find pearl onions pedestrian, and I want the sauce reduced for an extra five minutes. It was too watery the last time I was here.”
Sarah hesitated. Chef Laras was known for throwing pans when customers tried to alter his recipes. “Sir, the chef is very particular about—”
“Do you want a tip, Sarah, or do you want a complaint filed with your manager?” The threat hung in the air like smoke.
“I will put the order in exactly as you requested, sir,” Sarah whispered. She walked back to the kitchen, her heart pounding. She could feel Jessica watching her from across the room, a smug grin on her face. Jessica knew this would happen. She had set Sarah up to fail.
The kitchen was a chaotic inferno of steam and shouting. When Sarah relayed the order to Chef Laras, he turned a shade of purple that was genuinely alarming. “Shallots? Shallots?” he screamed, waving a ladle. “Who does this man think he is? He comes into my house and tells me how to cook.”
“It’s Ethan Sterling, chef,” Sarah pleaded quietly. “Please, he’s difficult. If we don’t do it, he’ll send it back, and Henderson will blame me.”
The chef swore in French, slamming a pan onto the burner. “Fine, but if he complains, it is too sweet because of the shallots, that is on his head, not mine.”
Sarah spent the next 20 minutes hovering near the pass, terrified that the food wouldn’t come out in time. She checked on her other tables, refilling wines and clearing plates, but her focus was entirely on the corner booth. She saw Ethan Sterling checking his watch, tapping his fingers on the table—tap, tap, tap.
Finally, the plate was ready. It looked perfect. The sauce was thick and glossy; the chicken tender. Sarah carried it out, balancing the hot plate on a napkin. “Your dinner, Mr. Sterling,” she said, placing it before him. “Coq au vin with shallots sauce extra reduced.”
He didn’t look at her. He picked up the glass, examined the lemon slice against the light, and took a sip. He set the glass down. “Acceptable.”
Sarah let out a breath she didn’t know she was holding. “Are you ready to order, Mr. Sterling?”
“I am,” he said, not looking at the menu. “I want the coq au vin, but tell the chef to substitute the pearl onions for shallots. I find pearl onions pedestrian, and I want the sauce reduced for an extra five minutes. It was too watery the last time I was here.”
Sarah hesitated. Chef Laras was known for throwing pans when customers tried to alter his recipes. “Sir, the chef is very particular about—”
“Do you want a tip, Sarah, or do you want a complaint filed with your manager?” The threat hung in the air like smoke.
“I will put the order in exactly as you requested, sir,” Sarah whispered. She walked back to the kitchen, her heart pounding. She could feel Jessica watching her from across the room, a smug grin on her face. Jessica knew this would happen. She had set Sarah up to fail.
The kitchen was a chaotic inferno of steam and shouting. When Sarah relayed the order to Chef Laras, he turned a shade of purple that was genuinely alarming. “Shallots? Shallots?” he screamed, waving a ladle. “Who does this man think he is? He comes into my house and tells me how to cook.”
“It’s Ethan Sterling, chef,” Sarah pleaded quietly. “Please, he’s difficult. If we don’t do it, he’ll send it back, and Henderson will blame me.”
The chef swore in French, slamming a pan onto the burner. “Fine, but if he complains, it is too sweet because of the shallots, that is on his head, not mine.”
Sarah spent the next 20 minutes hovering near the pass, terrified that the food wouldn’t come out in time. She checked on her other tables, refilling wines and clearing plates, but her focus was entirely on the corner booth. She saw Ethan Sterling checking his watch, tapping his fingers on the table—tap, tap, tap.
Finally, the plate was ready. It looked perfect. The sauce was thick and glossy; the chicken tender. Sarah carried it out, balancing the hot plate on a napkin. “Your dinner, Mr. Sterling,” she said, placing it before him. “Coq au vin with shallots sauce extra reduced.”
He didn’t look at her. He picked up the glass, examined the lemon slice against the light, and took a sip. He set the glass down. “Acceptable.”
Sarah let out a breath she didn’t know she was holding. “Are you ready to order, Mr. Sterling?”
“I am,” he said, not looking at the menu. “I want the coq au vin, but tell the chef to substitute the pearl onions for shallots. I find pearl onions pedestrian, and I want the sauce reduced for an extra five minutes. It was too watery the last time I was here.”
Sarah hesitated. Chef Laras was known for throwing pans when customers tried to alter his recipes. “Sir, the chef is very particular about—”
“Do you want a tip, Sarah, or do you want a complaint filed with your manager?” The threat hung in the air like smoke.
“I will put the order in exactly as you requested, sir,” Sarah whispered. She walked back to the kitchen, her heart pounding. She could feel Jessica watching her from across the room, a smug grin on her face. Jessica knew this would happen. She had set Sarah up to fail.
The kitchen was a chaotic inferno of steam and shouting. When Sarah relayed the order to Chef Laras, he turned a shade of purple that was genuinely alarming. “Shallots? Shallots?” he screamed, waving a ladle. “Who does this man think he is? He comes into my house and tells me how to cook.”
“It’s Ethan Sterling, chef,” Sarah pleaded quietly. “Please, he’s difficult. If we don’t do it, he’ll send it back, and Henderson will blame me.”
The chef swore in French, slamming a pan onto the burner. “Fine, but if he complains, it is too sweet because of the shallots, that is on his head, not mine.”
Sarah spent the next 20 minutes hovering near the pass, terrified that the food wouldn’t come out in time. She checked on her other tables, refilling wines and clearing plates, but her focus was entirely on the corner booth. She saw Ethan Sterling checking his watch, tapping his fingers on the table—tap, tap, tap.
Finally, the plate was ready. It looked perfect. The sauce was thick and glossy; the chicken tender. Sarah carried it out, balancing the hot plate on a napkin. “Your dinner, Mr. Sterling,” she said, placing it before him. “Coq au vin with shallots sauce extra reduced.”
He didn’t look at her. He picked up the glass, examined the lemon slice against the light, and took a sip. He set the glass down. “Acceptable.”
Sarah let out a breath she didn’t know she was holding. “Are you ready to order, Mr. Sterling?”
“I am,” he said, not looking at the menu. “I want the coq au vin, but tell the chef to substitute the pearl onions for shallots. I find pearl onions pedestrian, and I want the sauce reduced for an extra five minutes. It was too watery the last time I was here.”
Sarah hesitated. Chef Laras was known for throwing pans when customers tried to alter his recipes. “Sir, the chef is very particular about—”
“Do you want a tip, Sarah, or do you want a complaint filed with your manager?” The threat hung in the air like smoke.
“I will put the order in exactly as you requested, sir,” Sarah whispered. She walked back to the kitchen, her heart pounding. She could feel Jessica watching her from across the room, a smug grin on her face. Jessica knew this would happen. She had set Sarah up to fail.
The kitchen was a chaotic inferno of steam and shouting. When Sarah relayed the order to Chef Laras, he turned a shade of purple that was genuinely alarming. “Shallots? Shallots?” he screamed, waving a ladle. “Who does this man think he is? He comes into my house and tells me how to cook.”
“It’s Ethan Sterling, chef,” Sarah pleaded quietly. “Please, he’s difficult. If we don’t do it, he’ll send it back, and Henderson will blame me.”
The chef swore in French, slamming a pan onto the burner. “Fine, but if he complains, it is too sweet because of the shallots, that is on his head, not mine.”
Sarah spent the next 20 minutes hovering near the pass, terrified that the food wouldn’t come out in time. She checked on her other tables, refilling wines and clearing plates, but her focus was entirely on the corner booth. She saw Ethan Sterling checking his watch, tapping his fingers on the table—tap, tap, tap.
Finally, the plate was ready. It looked perfect. The sauce was thick and glossy; the chicken tender. Sarah carried it out, balancing the hot plate on a napkin. “Your dinner, Mr. Sterling,” she said, placing it before him. “Coq au vin with shallots sauce extra reduced.”
He didn’t look at her. He picked up the glass, examined the lemon slice against the light, and took a sip. He set the glass down. “Acceptable.”
Sarah let out a breath she didn’t know she was holding. “Are you ready to order, Mr. Sterling?”
“I am,” he said, not looking at the menu. “I want the coq au vin, but tell the chef to substitute the pearl onions for shallots. I find pearl onions pedestrian, and I want the sauce reduced for an extra five minutes. It was too watery the last time I was here.”
Sarah hesitated. Chef Laras was known for throwing pans when customers tried to alter his recipes. “Sir, the chef is very particular about—”
“Do you want a tip, Sarah, or do you want a complaint filed with your manager?” The threat hung in the air like smoke.
“I will put the order in exactly as you requested, sir,” Sarah whispered. She walked back to the kitchen, her heart pounding. She could feel Jessica watching her from across the room, a smug grin on her face. Jessica knew this would happen. She had set Sarah up to fail.
The kitchen was a chaotic inferno of steam and shouting. When Sarah relayed the order to Chef Laras, he turned a shade of purple that was genuinely alarming. “Shallots? Shallots?” he screamed, waving a ladle. “Who does this man think he is? He comes into my house and tells me how to cook.”
“It’s Ethan Sterling, chef,” Sarah pleaded quietly. “Please, he’s difficult. If we don’t do it, he’ll send it back, and Henderson will blame me.”
The chef swore in French, slamming a pan onto the burner. “Fine, but if he complains, it is too sweet because of the shallots, that is on his head, not mine.”
Sarah spent the next 20 minutes hovering near the pass, terrified that the food wouldn’t come out in time. She checked on her other tables, refilling wines and clearing plates, but her focus was entirely on the corner booth. She saw Ethan Sterling checking his watch, tapping his fingers on the table—tap, tap, tap.
Finally, the plate was ready. It looked perfect. The sauce was thick and glossy; the chicken tender. Sarah carried it out, balancing the hot plate on a napkin. “Your dinner, Mr. Sterling,” she said, placing it before him. “Coq au vin with shallots sauce extra reduced.”
He didn’t look at her. He picked up the glass, examined the lemon slice against the light, and took a sip. He set the glass down. “Acceptable.”
Sarah let out a breath she didn’t know she was holding. “Are you ready to order, Mr. Sterling?”
“I am,” he said, not looking at the menu. “I want the coq au vin, but tell the chef to substitute the pearl onions for shallots. I find pearl onions pedestrian, and I want the sauce reduced for an extra five minutes. It was too watery the last time I was here.”
Sarah hesitated. Chef Laras was known for throwing pans when customers tried to alter his recipes. “Sir, the chef is very particular about—”
“Do you want a tip, Sarah, or do you want a complaint filed with your manager?” The threat hung in the air like smoke.
“I will put the order in exactly as you requested, sir,” Sarah whispered. She walked back to the kitchen, her heart pounding. She could feel Jessica watching her from across the room, a smug grin on her face. Jessica knew this would happen. She had set Sarah up to fail.
The kitchen was a chaotic inferno of steam and shouting. When Sarah relayed the order to Chef Laras, he turned a shade of purple that was genuinely alarming. “Shallots? Shallots?” he screamed, waving a ladle. “Who does this man think he is? He comes into my house and tells me how to cook.”
“It’s Ethan Sterling, chef,” Sarah pleaded quietly. “Please, he’s difficult. If we don’t do it, he’ll send it back, and Henderson will blame me.”
The chef swore in French, slamming a pan onto the burner. “Fine, but if he complains, it is too sweet because of the shallots, that is on his head, not mine.”
Sarah spent the next 20 minutes hovering near the pass, terrified that the food wouldn’t come out in time. She checked on her other tables, refilling wines and clearing plates, but her focus was entirely on the corner booth. She saw Ethan Sterling checking his watch, tapping his fingers on the table—tap, tap, tap.
Finally, the plate was ready. It looked perfect. The sauce was thick and glossy; the chicken tender. Sarah carried it out, balancing the hot plate on a napkin. “Your dinner, Mr. Sterling,” she said, placing it before him. “Coq au vin with shallots sauce extra reduced.”
He didn’t look at her. He picked up the glass, examined the lemon slice against the light, and took a sip. He set the glass down. “Acceptable.”
Sarah let out a breath she didn’t know she was holding. “Are you ready to order, Mr. Sterling?”
“I am,” he said, not looking at the menu. “I want the coq au vin, but tell the chef to substitute the pearl onions for shallots. I find pearl onions pedestrian, and I want the sauce reduced for an extra five minutes. It was too watery the last time I was here.”
Sarah hesitated. Chef Laras was known for throwing pans when customers tried to alter his recipes. “Sir, the chef is very particular about—”
“Do you want a tip, Sarah, or do you want a complaint filed with your manager?” The threat hung in the air like smoke.
“I will put the order in exactly as you requested, sir,” Sarah whispered. She walked back to the kitchen, her heart pounding. She could feel Jessica watching her from across the room, a smug grin on her face. Jessica knew this would happen. She had set Sarah up to fail.
The kitchen was a chaotic inferno of steam and shouting. When Sarah relayed the order to Chef Laras, he turned a shade of purple that was genuinely alarming. “Shallots? Shallots?” he screamed, waving a ladle. “Who does this man think he is? He comes into my house and tells me how to cook.”
“It’s Ethan Sterling, chef,” Sarah pleaded quietly. “Please, he’s difficult. If we don’t do it, he’ll send it back, and Henderson will blame me.”
The chef swore in French, slamming a pan onto the burner. “Fine, but if he complains, it is too sweet because of the shallots, that is on his head, not mine.”
Sarah spent the next 20 minutes hovering near the pass, terrified that the food wouldn’t come out in time. She checked on her other tables, refilling wines and clearing plates, but her focus was entirely on the corner booth. She saw Ethan Sterling checking his watch, tapping his fingers on the table—tap, tap, tap.
Finally, the plate was ready. It looked perfect. The sauce was thick and glossy; the chicken tender. Sarah carried it out, balancing the hot plate on a napkin. “Your dinner, Mr. Sterling,” she said, placing it before him. “Coq au vin with shallots sauce extra reduced.”
He didn’t look at her. He picked up the glass, examined the lemon slice against the light, and took a sip. He set the glass down. “Acceptable.”
Sarah let out a breath she didn’t know she was holding. “Are you ready to order, Mr. Sterling?”
“I am,” he said, not looking at the menu. “I want the coq au vin, but tell the chef to substitute the pearl onions for shallots. I find pearl onions pedestrian, and I want the sauce reduced for an extra five minutes. It was too watery the last time I was here.”
Sarah hesitated. Chef Laras was known for throwing pans when customers tried to alter his recipes. “Sir, the chef is very particular about—”
“Do you want a tip, Sarah, or do you want a complaint filed with your manager?” The threat hung in the air like smoke.
“I will put the order in exactly as you requested, sir,” Sarah whispered. She walked back to the kitchen, her heart pounding. She could feel Jessica watching her from across the room, a smug grin on her face. Jessica knew this would happen. She had set Sarah up to fail.
The kitchen was a chaotic inferno of steam and shouting. When Sarah relayed the order to Chef Laras, he turned a shade of purple that was genuinely alarming. “Shallots? Shallots?” he screamed, waving a ladle. “Who does this man think he is? He comes into my house and tells me how to cook.”
“It’s Ethan Sterling, chef,” Sarah pleaded quietly. “Please, he’s difficult. If we don’t do it, he’ll send it back, and Henderson will blame me.”
The chef swore in French, slamming a pan onto the burner. “Fine, but if he complains, it is too sweet because of the shallots, that is on his head, not mine.”
Sarah spent the next 20 minutes hovering near the pass, terrified that the food wouldn’t come out in time. She checked on her other tables, refilling wines and clearing plates, but her focus was entirely on the corner booth. She saw Ethan Sterling checking his watch, tapping his fingers on the table—tap, tap, tap.
Finally, the plate was ready. It looked perfect. The sauce was thick and glossy; the chicken tender. Sarah carried it out, balancing the hot plate on a napkin. “Your dinner, Mr. Sterling,” she said, placing it before him. “Coq au vin with shallots sauce extra reduced.”
He didn’t look at her. He picked up the glass, examined the lemon slice against the light, and took a sip. He set the glass down. “Acceptable.”
Sarah let out a breath she didn’t know she was holding. “Are you ready to order, Mr. Sterling?”
“I am,” he said, not looking at the menu. “I want the coq au vin, but tell the chef to substitute the pearl onions for shallots. I find pearl onions pedestrian, and I want the sauce reduced for an extra five minutes. It was too watery the last time I was here.”
Sarah hesitated. Chef Laras was known for throwing pans when customers tried to alter his recipes. “Sir, the chef is very particular about—”
“Do you want a tip, Sarah, or do you want a complaint filed with your manager?” The threat hung in the air like smoke.
“I will put the order in exactly as you requested, sir,” Sarah whispered. She walked back to the kitchen, her heart pounding. She could feel Jessica watching her from across the room, a smug grin on her face. Jessica knew this would happen. She had set Sarah up to fail.
The kitchen was a chaotic inferno of steam and shouting. When Sarah relayed the order to Chef Laras, he turned a shade of purple that was genuinely alarming. “Shallots? Shallots?” he screamed, waving a ladle. “Who does this man think he is? He comes into my house and tells me how to cook.”
“It’s Ethan Sterling, chef,” Sarah pleaded quietly. “Please, he’s difficult. If we don’t do it, he’ll send it back, and Henderson will blame me.”
The chef swore in French, slamming a pan onto the burner. “Fine, but if he complains, it is too sweet because of the shallots, that is on his head, not mine.”
Sarah spent the next 20 minutes hovering near the pass, terrified that the food wouldn’t come out in time. She checked on her other tables, refilling wines and clearing plates, but her focus was entirely on the corner booth. She saw Ethan Sterling checking his watch, tapping his fingers on the table—tap, tap, tap.
Finally, the plate was ready. It looked perfect. The sauce was thick and glossy; the chicken tender. Sarah carried it out, balancing the hot plate on a napkin. “Your dinner, Mr. Sterling,” she said, placing it before him. “Coq au vin with shallots sauce extra reduced.”
He didn’t look at her. He picked up the glass, examined the lemon slice against the light, and took a sip. He set the glass down. “Acceptable.”
Sarah let out a breath she didn’t know she was holding. “Are you ready to order, Mr. Sterling?”
“I am,” he said, not looking at the menu. “I want the coq au vin, but tell the chef to substitute the pearl onions for shallots. I find pearl onions pedestrian, and I want the sauce reduced for an extra five minutes. It was too watery the last time I was here.”
Sarah hesitated. Chef Laras was known for throwing pans when customers tried to alter his recipes. “Sir, the chef is very particular about—”
“Do you want a tip, Sarah, or do you want a complaint filed with your manager?” The threat hung in the air like smoke.
“I will put the order in exactly as you requested, sir,” Sarah whispered. She walked back to the kitchen, her heart pounding. She could feel Jessica watching her from across the room, a smug grin on her face. Jessica knew this would happen. She had set Sarah up to fail.
The kitchen was a chaotic inferno of steam and shouting. When Sarah relayed the order to Chef Laras, he turned a shade of purple that was genuinely alarming. “Shallots? Shallots?” he screamed, waving a ladle. “Who does this man think he is? He comes into my house and tells me how to cook.”
“It’s Ethan Sterling, chef,” Sarah pleaded quietly. “Please, he’s difficult. If we don’t do it, he’ll send it back, and Henderson will blame me.”
The chef swore in French, slamming a pan onto the burner. “Fine, but if he complains, it is too sweet because of the shallots, that is on his head, not mine.”
Sarah spent the next 20 minutes hovering near the pass, terrified that the food wouldn’t come out in time. She checked on her other tables, refilling wines and clearing plates, but her focus was entirely on the corner booth. She saw Ethan Sterling checking his watch, tapping his fingers on the table—tap, tap, tap.
Finally, the plate was ready. It looked perfect. The sauce was thick and glossy; the chicken tender. Sarah carried it out, balancing the hot plate on a napkin. “Your dinner, Mr. Sterling,” she said, placing it before him. “Coq au vin with shallots sauce extra reduced.”
He didn’t look at her. He picked up the glass, examined the lemon slice against the light, and took a sip. He set the glass down. “Acceptable.”
Sarah let out a breath she didn’t know she was holding. “Are you ready to order, Mr. Sterling?”
“I am,” he said, not looking at the menu. “I want the coq au vin, but tell the chef to substitute the pearl onions for shallots. I find pearl onions pedestrian, and I want the sauce reduced for an extra five minutes. It was too watery the last time I was here.”
Sarah hesitated. Chef Laras was known for throwing pans when customers tried to alter his recipes. “Sir, the chef is very particular about—”
“Do you want a tip, Sarah, or do you want a complaint filed with your manager?” The threat hung in the air like smoke.
“I will put the order in exactly as you requested, sir,” Sarah whispered. She walked back to the kitchen, her heart pounding. She could feel Jessica watching her from across the room, a smug grin on her face. Jessica knew this would happen. She had set Sarah up to fail.
The kitchen was a chaotic inferno of steam and shouting. When Sarah relayed the order to Chef Laras, he turned a shade of purple that was genuinely alarming. “Shallots? Shallots?” he screamed, waving a ladle. “Who does this man think he is? He comes into my house and tells me how to cook.”
“It’s Ethan Sterling, chef,” Sarah pleaded quietly. “Please, he’s difficult. If we don’t do it, he’ll send it back, and Henderson will blame me.”
The chef swore in French, slamming a pan onto the burner. “Fine, but if he complains, it is too sweet because of the shallots, that is on his head, not mine.”
Sarah spent the next 20 minutes hovering near the pass, terrified that the food wouldn’t come out in time. She checked on her other tables, refilling wines and clearing plates, but her focus was entirely on the corner booth. She saw Ethan Sterling checking his watch, tapping his fingers on the table—tap, tap, tap.
Finally, the plate was ready. It looked perfect. The sauce was thick and glossy; the chicken tender. Sarah carried it out, balancing the hot plate on a napkin. “Your dinner, Mr. Sterling,” she said, placing it before him. “Coq au vin with shallots sauce extra reduced.”
He didn’t look at her. He picked up the glass, examined the lemon slice against the light, and took a sip. He set the glass down. “Acceptable.”
Sarah let out a breath she didn’t know she was holding. “Are you ready to order, Mr. Sterling?”
“I am,” he said, not looking at the menu. “I want the coq au vin, but tell the chef to substitute the pearl onions for shallots. I find pearl onions pedestrian, and I want the sauce reduced for an extra five minutes. It was too watery the last time I was here.”
Sarah hesitated. Chef Laras was known for throwing pans when customers tried to alter his recipes. “Sir, the chef is very particular about—”
“Do you want a tip, Sarah, or do you want a complaint filed with your manager?” The threat hung in the air like smoke.
“I will put the order in exactly as you requested, sir,” Sarah whispered. She walked back to the kitchen, her heart pounding. She could feel Jessica watching her from across the room, a smug grin on her face. Jessica knew this would happen. She had set Sarah up to fail.
The kitchen was a chaotic inferno of steam and shouting. When Sarah relayed the order to Chef Laras, he turned a shade of purple that was genuinely alarming. “Shallots? Shallots?” he screamed, waving a ladle. “Who does this man think he is? He comes into my house and tells me how to cook.”
“It’s Ethan Sterling, chef,” Sarah pleaded quietly. “Please, he’s difficult. If we don’t do it, he’ll send it back, and Henderson will blame me.”
The chef swore in French, slamming a pan onto the burner. “Fine, but if he complains, it is too sweet because of the shallots, that is on his head, not mine.”
Sarah spent the next 20 minutes hovering near the pass, terrified that the food wouldn’t come out in time. She checked on her other tables, refilling wines and clearing plates, but her focus was entirely on the corner booth. She saw Ethan Sterling checking his watch, tapping his fingers on the table—tap, tap, tap.
Finally, the plate was ready. It looked perfect. The sauce was thick and glossy; the chicken tender. Sarah carried it out, balancing the hot plate on a napkin. “Your dinner, Mr. Sterling,” she said, placing it before him. “Coq au vin with shallots sauce extra reduced.”
He didn’t look at her. He picked up the glass, examined the lemon slice against the light, and took a sip
