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My choice of times usually: Friday or Saturday night (THE busiest nights of most every restaurant); then again on Sunday afternoon; and finally, a week day (often Tuesday). These three visits would give me a 360 degree look of what’s really happening with the unit. However, it wouldn’t stop there. I would look at other things such as the trash disposal, employee parking, outside lighting, handicap accessibility, and cleanliness of the bathrooms. My thinking has always been that all the advertising in the world won’t fix a customer’s perception. That comes from the unit itself. I ask for a piece of paper. I begin making immediate notes about re-organizing. One issue that usually defines how well a kitchen runs has to do with grouping, items together, such as all the carryout items (containers, napkins, plastic-ware, drink cups, lids, and straws) should all be found in one location and yet, it rarely done that way. blowjob Common sense, one would think, would make that an obvious choice, yet I have seen it numerous times things scattered all over a kitchen and even in the restaurant itself. I introduce myself and my gorgeous wife to the Chef and his sparse staff. I walk the kitchen asking him who organized the kitchen; how does he feel about the way it is organized; what would he have done different; and what plans he will have for increased business. The Chef answered all my questions ‘Politically Correct’. I would have rather him just answer in plain speak, not political speak. One question he did have was if he was going to get paid for the time the oral restaurant would be closed. “Of course, you will be paid as well as everyone else. However, I expect everyone, with you included, to work as a team getting this restaurant better.” I told him. In front of the Chef, I said to Ms. Hondo, “I would like everyone to be paid for asian a full 40-hour week, even if they usually work less than 40. I want this group to become a team.” “Yes, sir.” I saw Jill speaking to a couple of servers that girlfriend had arrived ready to work, only to find out that the restaurant would be closed until Thursday. I could tell by their faces that they were unsure if this was a good move, or if this was the beginning of the end for the restaurant. “Ms. Hondo, lets finish our discussion outside before Jill gangbang and I leave you and your team to get to work.” “Yes, sir.” Jill thanked the servers for their hard work. One of the female servers hugged Jill before she followed Ms. Hondo and I outside. “Ms. Hondo, I want you to start interviewing a couple of assistant managers from your other units for promotion to this restaurant’s General Manager position. We all could have spent the day fucking and sucking, but Sven was right. Warping your mind with sex got you into all this drama shit, so if I want to make you happy again, I want to take away any chance of anything interfering with it again. My head pounded as all the blood rushed to my skull. I never lose. “Do you love me, Mistress?” Zanyia asked. Up my tummy, over my tits, and stroking my face. She couldn't comprehend why he was doing this to her. “I don’t blowjob care, just pick one. “That's...” My tongue delving deeper and deeper into her virgin ass. As the third bottle of prosecco finished along with the film, which wasn’t half as good as girlfriend the pair had hoped, Suzi’s mind drifted back to Kelly’s earlier comment about sex. Attached to them gangbang were two hard, oral toned thighs that she asian could only have achieved by doing 'leg day' at least twice a week. His back arched.