The shouted responses from the 80-plus servers, greeters, bartenders, cooks and dishwashers who were sitting in the crowded dining room at 9 o’clock that rainy Saturday morning were both frenzied and unnerving.“Fifty cents.”“Eighty cents.”“Thirty-five cents.”“Seventy-five cents.”This was no auction. It was an embarrassment. But I’m getting ahead of myself.Seven days earlier, around six o’clock the previous Friday evening, I was walking through this very same dining room, looking for our ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

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!

Questions about your account or how to access content?


Already registered? here.