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 ...
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