The Hidden Kitchen of a High Scale Avant-Garde Restaurant

Gabriella Gabb worked as a server at an avant-garde restaurant in New York City. She took orders from tables on the other side of the dining floor, but one table was bare metal with only napkins and glasses between two diners. The manager slash owner Fadma had initiated her latest spree of renovations to show that they have nothing to hide. Even though they did have something to hide, they were not in fact a full complement of expensive Android servers. Their food was sourced as cheap as they could get it, and most of their dish ideas were stolen from real avant- garde restaurants in Manhattan.