Abby

It’s been a few days since Anton first stepped into my restaurant, and already Anton is fitting in perfectly

with the team.

That morning when I walked into the restaurant, not knowing whether I had been taken for a fool or not,

now seems so distant. Anton and John are running like a well-oiled machine, and the customers have

never been happier. I’ve decided that today, at the end of the day, I’m going to offer Anton a full-time

position here.

“Abby, table six wants to know if we can make the duck confit gluten-free?” Daisy asks me.

“We can do that. Just make sure to mention it might take a bit longer,” I reply, jotting down an order for the

kitchen staff.

Enter title…

up for something more than a simple question about

to say, Anton’s pretty awesome,

in full chef-mode, effortlessly instructing John on how

me—a clean-shaven man in crisp chef whites, as if

walked into my restaurant was a distant relative and not

How’s he fitting

grins. “I know it’s only been a few days, but we all really like him. He’s

too. I’m glad that he’s a part of our little

hear,

on cue, Karl walks out of the stockroom, his arms laden with bags of flour that seem like

At first, Karl and Anton were like

surprised that Karl was even willing to entertain the

as to pay for Anton’s lodging. But these past few days, I think

those down for a sec?” I catch

a quizzical look

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