The shouted responses from the eighty-plus servers, greeters, bartenders, cooks and dishwashers who were sitting in the crowded dining room at 9 am that rainy Saturday morning were both frenzied and unnerving.
“Fifty cents.”
“Eighty cents.”
“Thirty-five cents.”
“Seventy-five cents.”
This was no auction. It was an embarrassment. But I’m getting ahead of myself.
Seven days earlier, around six o&rsquo
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