The restaurant owner screamed at the waitress, even though he was the one who knocked over the glass and spilled coffee on

Lunchtime was always chaos. Customers poured in nonstop, orders piled up, phones rang, chairs scraped, voices overlapped—just another frantic day at the restaurant.

Anna had worked there for two years and knew it inside out: where the sugar was kept, which table complained the most, and who always tipped generously.

The owner had a habit of suddenly showing up in the dining area, as if actively hunting for something to criticize.