— “I’m serving a customer.” — “He’s not a customer. Look at him!” — “I see a hungry man who wants dinner. That makes him a customer.” The stranger looked up at Annie with a flicker of gratitude.
— “Ma’am, I don’t have much. What will this get me?” He showed her the crumpled bills. It was barely enough for a side salad. — “Don’t worry about that,” Annie said. “What would you like to eat?”
— “I haven’t had a hot meal in a long time.” — “Alright. Let me see what I can do.” Sophie grabbed Annie’s arm. “You’re crazy. Mrs. Miller will fire you on the spot if she sees this.”
— “Then let her fire me. I’m not going to watch someone starve while I’m carrying plates of steak past him.” — “He’s probably a scammer. They’re all over the city. They have a script to get free food.”
— “And if he isn’t? If he’s actually in trouble? That’s a risk I’m willing to take.” Annie headed to the kitchen, where the head chef, Ed, was working. Ed was a man in his 50s who had seen everything in the industry. — “Ed,” Annie said.
— “I need a favor.” — “What’s up, kid?” — “There’s a man out there who’s starving. He’s got about ten dollars to his name, but he needs a real meal.” — “And you want me to cook for him?” — “Put it on my tab.”
Ed paused. He knew the restaurant’s strict policy. No discounts, no handouts. — “Annie, this is a good way to get your walking papers.”
— “Ed, remember what you told me about when you first started out? How you were living out of your car and the local diner owner used to ‘accidentally’ make extra burgers?” — Ed smiled faintly. “Old Man Murray. He saved my life that winter.”
— “Then let’s be like Murray today.” Ed looked at Annie and saw a spark of the same grit that had kept him going all those years ago. — “Fine,” he said. “But if management asks, I’ll say I messed up an order and didn’t want it to go to waste.” — “Thanks, Ed. You’re the best.”
The chef began preparing a hearty meal—braised beef, roasted vegetables, and fresh bread. It was a plate fit for any high-paying regular. As Ed plated the food, Sophie marched into the kitchen. — “What is this?” — “Dinner,” Ed replied calmly.
— “For the drifter?” — “For a guest.” — “Ed, you’re risking your pension! And Annie, you’ve lost your mind.” — “Sophie, give it a rest,” Annie said, exhausted.
— “The man is hungry. Doesn’t that move the needle for you at all?” — “My heart isn’t on the clock. I’m here to serve people who actually contribute to our bottom line, not hand out freebies.” — “And I’m here to be a human being.”
— “Then go work at a mission.” — “Maybe I will.” Ed handed over the tray. — “Annie, get this out there before the floor manager sees.” Annie took the tray and headed for the dining room.
But Sophie blocked the exit. — “I’m not letting you embarrass this establishment.” — “Move, Sophie.” — “No. I’m calling Mrs. Miller right now.”
— “Go ahead. I’m not ashamed of what I’m doing.” The two waitresses stood their ground, drawing the attention of the rest of the staff. Some whispered in support of Sophie, worried about their own jobs. Others watched Annie with quiet admiration but were too afraid to speak up.
— “What is the meaning of this?” a sharp voice cut through the tension. Mrs. Miller, the owner, walked in. She was a formidable woman in her 50s, known for her iron-clad rules and high standards. — “Mrs. Miller!” Sophie said, sounding relieved. “Thank goodness. Annie is trying to give away the menu to a vagrant.”
— “Is this true?” Mrs. Miller asked, looking directly at Annie. — “Not exactly,” Annie replied. “I’m paying for his meal out of my own tips.”
— “Why?” — “Because he’s hungry, and I can’t do my job properly knowing someone is sitting right there in need while we throw away perfectly good leftovers every night.” Mrs. Miller studied the young woman for a long moment. — “Fine,” she said finally. — “Feed him.”
— “But the cost comes out of your check. Every cent.” — “Understood.” — “Mrs. Miller!” Sophie protested. “This sets a terrible precedent.” — “Sophie, get back to your section,” the owner said coldly.
Annie walked out and placed the steaming plate in front of the man. — “Thank you,” he said, his voice thick with emotion. — “I haven’t been treated with this much kindness in a long time.” — “You’re very welcome. Enjoy your meal.”
— “What about the bill?” — “It’s handled. Don’t worry about it.” The man began to eat, and Annie could see he was truly famished. He ate slowly, savoring every bite. The other patrons watched with mixed reactions.
Some looked down their noses, but others seemed moved. — “Good for her,” whispered an older woman at the next table. — “That’s real service,” a young businessman told his date. “They actually care about people here, not just the check…”
Comments are closed.