The second and final turn of the evening is over, and Raphael Lunetta plops down into a chair in the dining room of his restaurant, JiRaffe. A deep sigh and relieved wide smile hint that he’s glad this evening is over.

Not that the shift was remarkably busy; it was just stressful. The bulk of the rush bore down on JiRaffe all at once, forcing 130 covers through the restaurant in under three hours, and Lunetta’s

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