The waiter dropped off the stuff and exited. No signature was required."Mona, this is George." A pleasure," she said scooping fish eggs and cream chee...e onto a cracker. Marta lifted the champagne from the bucket."Allow me, ladies," said George."Of course," said Marta. He struggled with it but found victory. The subtle pop told of quality. Marta readied a glass but the bubbly remained in the bottle until George tilted it and filled their glasses."To sweet sixteen," toasted Marta."Sweet sixteen,". I mean it is just a good nice sized restaurant to be easily managed for God's sake."I didn't tell Nadia I had run through my mind the changes I would make to the filling station if it was in my hands. "I think the biggest problem with everything was it is way understaffed." Yeah, but the restaurant can be streamlined. There are four kinds of meat. There is beef, pork, chicken and fish. Add pasta on top of that. You could serve two kinds of meat on any given day and pasta for those who didn't. More

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