Controlled Chaos
The former manager of a popular Greenville restaurant pulls back the curtain
IT’S SATURDAY EVENING halfway through a bustling dinner service. Each table is booked, the phone is busy with inquiries, the bar fully seated, and we have a number count on the servings remaining for each entrée on the menu. In this synchronized chaos, I’m standing in the back stairwell on the second stair from the landing.
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