“Very sorry but it really is too late” I replied.
A home restaurant has no walk-in business. I’ve bought and cooked the ingredients already. It’s a fixed menu. The theme was posted up weeks ago.
“You taught me that I have to focus on getting the dishes out when they are hot and not get waylaid by customers asking for, say, water. As the evening went on, I realised that I must make eye contact and keep my head up, be polite but firm”.