EKDV163

You will also email me the number of reservations for the next business day. Any problems with step four?” “No sir.” “For now, that’s all. I would like to see the kitchen and meet your chef.” I still love being in a restaurant. However, this cumshot one is taking on water and needs bigger buckets to help bail it out. She led me to the kitchen. Unbelievable! Quite possibly the most unorganized disgusting mess that I have witnessed in a long, long time. It took me back to my days as the restaurant ‘fixer’ for the major pizza company that I worked for. The one with the bright red trapezoidal roof. I spent years as one of their top operational managers. The company would move me from one location to another across the US. My job at each unit was an 18-month project. I would assess the unit unbeknown to the staff by becoming a customer at three different times. My choice of times usually: Friday japanese 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 asian 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. 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 restaurant would be closed. “Of course, you will be paid as well as everyone Hardcore 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 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 had arrived ready to work, only to find out that the restaurant would be Big Boobs 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 and I leave you and your team to get to work.” “Yes, sir.” Jill thanked the servers for their hard work. The witch stormed out, and Ellie tried to laugh it off. Don't you like me anymore?" she asked in dismay. “Nonsense. “Bend over her,” my brother said, his voice strong, commanding. A cursory examination with a fingertip was enough to confirm what she had expected: she was a mess down there. I started sucking his cock with a passion. I stopped Big Boobs her mid sentence “your set more than makes up for her shortcoming”. I have never seen a cock that looked so similar. That's how they learn. With you. When he squeezed even harder, she groaned slightly and started to falter in her down stroke. I strolled up to the front door and shuddered as other boys noticed me. Wanting to tease her, and drive her desires higher, he would bring her to the cusp, then back off, switching tactics. “Oh, yes, yes, James, I'm cumming!” Did I still smell like Bob-splooge? For her it was the prelude to everything and made everything better. I’m sure that nearly all women are like that, but once I’ve cum, why do I want to cum again, again and again? Never ever cheat on her….. Pass it along to Kim and Kay. One of the boys from Diane’s crew turned around in his seat, “Dakota, you mean that you’ve played with Hardcore David and Jill? We walked through the door he just came from asian japanese which leaded to a long hallway. I’m yours Babydoll, all yours.” in just a few minutes, but we want this to last longer don’t we?” She backed her face away for a few seconds and nodded but then went back to wolfing his stiff cock. He had grabbed it, squeezed it, and fondled it, but he had never examined it in a bikini. "I don't understand what you mean," cumshot she said plaintively. I looked right at him, making sure he was watching as I licked his cum from my lips and used my fingers to clean my cheeks and lick them clean. She wasn't excited she was terrified, but she wasn't about to tell them that. I can't edit them all.” He carried her out of the house towards an SUV, obviously trying to hide her naked body under the thin cover. As she left, I asked Denise how it was going?