Jules’ P.O.V.
The next day, the bustling energy of T&T filled the air as I expertly mixed and served drinks behind the bar during lunch. The restaurant had been packed all afternoon, a testament to the success and popularity of Koda’s culinary skills, and how the gossip treadmill of people attending opening night was in full swing. While I reveled in the lively atmosphere, the constant flow of orders and conversations, left almost no time for more intimate moments with Koda, which I had secretly hoped for.
Koda, ever the boss in the kitchen working alongside Emilio, his sous-chef, didn’t even seem to have one second of spare time the entire afternoon. Mostly coming out of the kitchen only when a customer asked to speak or compliment the chef, which were also the only times I was able to
