The second and final turn of the evening is over, and Raphael Lunetta plops down into a chair in the dining room of his restaurant, JiRaffe. A deep sigh and relieved wide smile hint that he’s glad this evening is over. Not that the shift was remarkably busy; it was just stressful. The bulk of the rush bore down on JiRaffe all at once, forcing 130 covers through the restaurant in under three hours, and Lunetta’s veteran kitchen staff had an uncharacteristically off ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!