“Interesting. And what did you tell him?”
“That I’d do it.”
“All right.” Another pause. “We’ll work with that, then.”
“What does that… what do you mean?”
“Just that you’re cooperating, that’s all. It gives us a few different options. Negotiation. Compromise.”
She didn’t believe him. She’d been around these people enough now that she knew there was almost always a hidden agenda. Another option. “Or something else?”
“Perhaps.” If she could have seen his face, he would have been smiling. She was sure of it. “For now, just go along with him. Let’s keep this conversation between the two of us. I’ll do some fieldwork, and we’ll see what makes the most sense, how we should play this.”
“What about Danny?”
“I’ll work that angle too. Find out who else aside from Gary might be backing the charges, if I can. See what can be done.”
After that, Michelle drove to Evergreen.
She still had a restaurant to run.
Joseph, the executive chef, the guy who’d designed the menu and the recipes, was working tonight. She didn’t expect that he’d be working there much longer. The line cooks had learned his recipes, and one of them, Guillermo, was a natural talent who was coming up with ideas of his own. Joseph was getting bored, she could tell, and was ready to move on to the next project, maybe a bigger place in another town, maybe his own restaurant, though she doubted he wanted to take that step. He was a hired gun, and she’d known that from the beginning.
Which made him the perfect person to talk to now.
Six o’clock. The early dinner crowd had drifted in, the ones who came for happy hour, half-priced wine by the glass tonight. All the bar seats were taken, and between that and the tables, two-thirds full, Matt was having a busy night.
“Emily, hi!”
Helen, her head waitress-not an official title, but that was how Michelle thought of her-waved from the back of the restaurant. She worked more hours than anyone else on the serving staff. Helen was in her late twenties and had dropped out of Humboldt State a year ago. Michelle hadn’t asked why. It wasn’t any of her business, and anyway, someone shares something with you, sometimes they want an exchange of confidences in return.
What she knew was that Helen worked hard, that she was smart and reliable.
Michelle headed in her direction.
“Everything going okay?”
“Yeah, you know,” Helen said with a shrug. “We missed you.”
“That’s nice of you to say.”
Helen stood her ground. Clasped her hands together. She was stocky, brown skinned and freckled, her caramel-colored hair done up in two braids that swirled around her ears like elaborate cinnamon rolls.
“Seriously. We’re running low on some produce, and it’s like, we can still get it if we switch up our suppliers, but I don’t know, I’m thinking it might be time to adjust the menu.” She suddenly seemed embarrassed. Twisted her clasped hands. “Somebody just needs to decide.”
“Okay,” Michelle said. “Thanks.”
She went into the kitchen.
Joseph was there, working on the finishing touches of a salmon dish; Copper River, she thought. She caught a whiff of the fish through the general smoke and chaos of the kitchen and suddenly realized how hungry she was. Had she even eaten today?
“Hey, Emily,” Joseph said, glancing at her for a moment, then returning his attention to the garnish.
“When you can, would you take five and meet me in the office?”
He paused for a moment and actually looked at her, his expression some combination of concerned and annoyed. Maybe he thought she was about to fire him.
“Nothing bad,” she said with a quick smile. “Just some business.”
Someone had been watering her plants, at least.
She sat down at her desk, booted up her computer and logged onto the restaurant’s receipts and inventory system.
Receipts were connected to the registers out front, so it was fairly easy to see how business had been in her absence. Not bad. Not bad at all.
Inventory and expenses were a different matter. As much as she wanted to standardize it all, different vendors had different ways that they liked to do things. You could have one artichoke grower at the farmer’s market who used an iPad and then a winemaker who only took cash or checks and wrote out all his receipts by hand.
And of course, the restaurant did a lot of cash business as well. Pot dealers like Bobby tended to have an excess of it.
“Shit,” she said aloud. Bobby. He had to know by now that something had gone very wrong on Danny’s run. What should she do about it? What made the most sense?
A perfunctory knock on the door. Joseph entered without waiting for her response.
He really is kind of a prick, she thought. But a lot of chefs were like that.
“Hey.” He came over to her desk, pulled the guest chair beneath him, the legs scraping the battered linoleum floor, and sat. He was a big guy, in his thirties, curly red hair, big belly, big, thick hands that were scarred from knives and grills and hot oil.
“How’s it been?” she asked.
“Good.” A shrug.
“Glad to hear that.” She hesitated. How to put it? “So I imagine that you’re getting ready to move on,” she said.
Joseph’s head canted back and he frowned, like he was surprised that she was that perceptive. She supposed that was understandable, given Emily’s cover story: a hobbyist with money to burn (thanks to her boyfriend in the pot trade; “Jeff’s” sideline was pretty much an open secret in town, or at least a well-trafficked rumor) who’d decided to buckle down and get serious about her dream of owning a restaurant. Which wasn’t that far off from the truth, really, except for the “dream of running a restaurant” part. It was more that she’d had to do something, and a photography business or gallery hadn’t seemed like much of a moneymaker. And she did know about food. About wine. About how to create an atmosphere. She’d hired a consultant to help set the place up, to teach her the basics, but he’d left a couple of months after the opening. “You don’t need me from here out,” he’d told her. “You’ve got a knack for this business.”
Who knew?
“Yeah, well, things run pretty well,” he said. “It’s a good group.”
“That’s good to hear.” Again, she hesitated. Then plunged ahead. “Because the thing is, I’m having a family situation. An emergency. That’s why I had to go out of town. And unfortunately… it looks like it’s going to be dragging on for a while.”
“Sorry to hear that.” He actually did seem sorry. He looked down at his lap, at the grease stains on his apron, maybe. “Parent?”
“What?”
“You know.” He shrugged. “Aging parent.”
It was as good an excuse as any. “Yes. My dad.”
He shook his head. “Fucking drag.”
“Yeah.”
Joseph shifted in his chair. She didn’t know much about his personal story, next to nothing, really, but this seemed to be an issue that had some resonance for him. Might as well play it, she thought.
“We’re not a big family,” she said. “And there really isn’t anyone else in the position to help. So, it’s pretty much landed on me.”
“I know how that goes,” he muttered.
She nodded. “So I’m going to have to be out of town a lot for the next few months. And what I was wondering was, if you’d be willing to… take on a little more of a managerial role while I’m gone. I’ll pay you for it.”
Now Joseph looked alarmed. “The paperwork and stuff, it’s not really my thing.”
“I know that,” she said quickly. “I mean as an executive chef. For the administrative end, I was thinking about promoting Helen. She seems really organized to me, and like she has a sense of the big picture.”
The truth was, Helen already was a de facto manager during the times that Michelle wasn’t there. She did everything but the accounting, and there was no reason that she couldn’t do that as well, at least do enough of it to keep things running for the next few months.