My grandparents started this restaurant decades ago after immigrating from Spain. My parents expanded it, and I’ve spent years modernizing the space, refining the menu, and building a loyal following. But I’ve never stepped away from the floor. I clear tables, greet guests, and yes—sometimes I take drink orders.
So instead of revealing who I was, I decided to play along.
“We’re at capacity, but if something opens up, I’ll let you know,” I offered.
That’s when her demeanor changed. She whispered to her friends, pointing at me. “He’ll be out of a job tomorrow when I talk to the owner.”
A friend added, “Say goodbye to that paycheck.”
Still calm, I nodded. “You’re right. Let’s find you something special.”
I led them to our most sought-after alcove—reserved for VIPs—and told them drinks were on the house to start. They were thrilled, snapping photos and ordering from our exclusive menu: white truffle risotto, Wagyu beef, oysters, and caviar. No prices listed, as is custom in that section.
They didn’t ask questions. Just said yes to everything.
Three rounds of cocktails in, they were loud, laughing, and making comments about people in service jobs. But I stayed professional, bringing each dish with care.
When the night wound down, I presented the bill: $4,320.
Meghan was stunned. “This has to be a mistake.”
“I forgot to add one order of oysters,” I replied calmly. “Let me update it for you.”
She asked to speak to the owner. I smiled and set down my business card.
“Peter Santiago. Owner and executive chef. My family built this place.”
The room went quiet. Her expression changed instantly.
She tried to negotiate, mentioning slow service and weak drinks. I reminded her she’d agreed to everything without hesitation. When it became clear there would be no discount, her friends pooled their cash and covered the tab.
As they left, I offered a final piece of advice: “Next time you say you know the owner, make sure he’s not the one serving your drinks.”
Then I went back to the kitchen, already thinking about tomorrow’s menu.
In this business, you never know what the night will bring—but sometimes, the best lessons are served with a side of reality.