Two bitter, exhausted waiters hover over a cup of coffee.
“Old trick,” I tell the new hire. “Swap out the decaf and replace it with regular.”
She nods.
“The customer won’t know the difference until way later,” I continue. “And by then, it’ll be too late.”
I watch, head cocked, as the newbie pulls a tiny plastic container from her white apron. She squeezes a few drops into the cup and gives it a quick stir with her pinkie.
“Go big or why bother, right?” she asks.
Liquid energy into an already caffeinated cup of coffee.
My kind of trainee.
