The $500,000 Fire, How I Ruined My Greedy Caterer
Language: en
For our holiday VIP appreciation gala, I booked ten premium tables at $2,000 each. I did this a month in advance at the restaurant we had partnered with for four years. But two hours before the event started, I found the kitchen piled high with dead shrimp and rotting, black-spotted lobster tails. I went to confront the owner, Arthur. He was leaning against the counter, chewing on a toothpick, looking completely dismissive. "Come on, Natalie, we’ve worked together for four years. You need to understand my situation. Inflation is crazy right now. Everything is going up." I let out a cold…