Chapter 1

For our holiday VIP appreciation gala, I booked ten premium tables at $2,000 each. I did this a month in advance at the restaurant we had partnered with for four years.

But two hours before the event started, I found the kitchen piled high with dead shrimp and rotting, black-spotted lobster tails.

I went to confront the owner, Arthur. He was leaning against the counter, chewing on a toothpick, looking completely dismissive.

"Come on, Natalie, we’ve worked together for four years. You need to understand my situation. Inflation is crazy right now. Everything is going up."

I let out a cold laugh. "The walk-ins at the table next to us booked a cheap $1,000 package, but they got fresh Maine lobsters and Wagyu steaks! I paid you $2,000 a table for ten tables, and you’re serving my guests dead seafood?"

He sneered. "They are new customers. I need to impress them to keep them coming back. You’ve been eating here for four years. Why are you suddenly so high-maintenance?"

I didn't waste my breath arguing. I turned around and ordered my team to pack up every single piece of our event material.

Arthur chased me out, screaming that I would never find another venue on this block that could take a ten-table banquet on two hours' notice.

But two hours later, he was the one left utterly speechless.

"Do you want to explain this menu to me?"

I slammed the stamped event confirmation sheet onto the kitchen counter.

Arthur spat out his toothpick and glanced at me with complete indifference.

"Natalie, why the attitude?"

I pointed at the dead shrimp thawing in the sink and the basket of blackened, low-grade seafood next to it.

"This is our company’s tenth-anniversary VIP gala. I booked a $2,000-per-table premium package a month ago. And you’re serving this garbage to my top clients?"

Arthur scoffed, grabbing a dirty rag to wipe his hands.

"Look, we’ve been partners for four years. We’re basically family, right?"

"Prices are skyrocketing. My restaurant needs to survive too!"

"Loyal customers are supposed to help me out during tough times. Don't you agree?"

I laughed from sheer anger. I glanced at the private dining room next door, where a party had just started.

"Help you out?" I asked. "The walk-ins next door booked a cheap $1,000 package, but they got fresh Maine lobsters and prime Wagyu! I paid you $20,000 in total, and you’re feeding my VIPs rotten scraps?"

I didn't lower my voice. Several prep cooks stopped what they were doing and looked over.

Arthur’s face instantly darkened, his fake smile vanishing.

"Those guys are rich kids visiting for the first time! Of course I have to use the good stuff to lock them in!"

"You've been bringing business here for four years. Why are you suddenly acting so spoiled?"

I stared at his greedy, bloated face, feeling a wave of disgust.

Four years ago, when his restaurant first opened, it was a ghost town. Not a single soul walked in.

To get some traction, Arthur went door-to-door begging local businesses for contracts. He was rejected by eleven companies in a row.

Then, he heard my company was planning a major gala. He literally camped outside our office building with his kid for five days straight just to pitch to me.

I thought he was sincere, so I decided to give him a chance.

Over the next four years, I directed all of our corporate banquets to his place. I single-handedly built his restaurant's reputation.

We ran millions of dollars through his register.

I treated him as a long-term business partner. He treated me like an easy target to rip off.

"So, Arthur, because I'm a loyal customer, I deserve to pay premium prices for absolute garbage?" My voice was icy.

Arthur rolled his eyes, dropping the act entirely.

"Natalie, stop acting so high and mighty with me."

"Your guests arrive in exactly two hours. The invitations went out weeks ago, didn't they?"

"Every high-end venue in the city is fully booked tonight. Even if you have the money, you won't find ten free tables anywhere!"

He took a step closer, his eyes gleaming with malicious satisfaction.

"You're eating this food tonight whether you like it or not!"

"Push me, and I’ll tell my chefs to turn off the stoves right now. Let's see what you serve your precious VIPs then!"

"When you ruin the company's tenth-anniversary gala, let's see how you explain that to your CEO!"

A few prep cooks chuckled, clearly enjoying the drama.

I didn't get angry. I didn't argue.

I simply picked up the confirmation sheet and tore it into shreds right in front of his face.

"Arthur, remember what you just said."

Arthur sneered. "Stop bluffing. Walk out then! See if I care!"

I turned around and dialed my assistant on Snapchat.

"Tell the setup crew to pack up everything—the banners, the floral arrangements, the red carpet. Strip the venue clean."

"Do not leave a single thing behind."

Chloe gasped on the other end. "Natalie! The guests are arriving soon! If we pull out now, where do we go?"

As I walked out of the restaurant, I scrolled through my contacts and found a specific number.

"Julian? Is that Grand Opening promotion you mentioned still active? The one where a $50,000 deposit gets us exclusive use of your rooftop glass pavilion?"

On the other end of the line, Julian’s voice trembled with excitement.

"Yes! Absolutely, Natalie! Are you saying...?"

"My team will be there in ten minutes to set up. One hundred VIP guests will arrive in two hours."

"Can you handle ten tables of ultra-premium seafood and steak? $3,500 per table."

"Oh my god, yes! We have the finest ingredients in our cold storage ready to go! Natalie, you just saved our grand opening weekend!"