Service

“It’s not just about making tips,” Frank said. He’s always said it. “Don’t look at your job like that. Otherwise, you start thinking, ‘I’ll treat these people sitting over here better than those people over there because I think they’ll tip me better.’ You might know they won’t leave you a good tip. You might remember the last time they came in, how nice you were to them and how the man thanked you and shook your hand on the way out, but when you counted the cash on the table, you found they only tipped you 13%. Some people
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Joseph

The giant textbook took up two tables – half of his, and half of the table to his right. He made enough room for his lunch after pushing aside the drinks menu and the soy sauce container: a beef teriyaki bento box, with shumai instead of harumaki, and sides of wasabi mayo and mustard. The cast iron teapot steeped the genmaicha. The warm bottle of sake rested by his left hand. Joseph signaled for a second sake, and it was only as I poured his cup did a downwards glance catch the book’s color-illustrations: warriors in full-metal jackets resembling skirts,
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