continue her tradition. I opened Rosie’s with her handwritten soup recipe and a donation jar to help customers who couldn’t afford food.
For years, the restaurant thrived. But when I opened a second location, I left Kyle in charge of the original restaurant. The financial reports looked excellent, so I
trusted him. Meanwhile, customers complained about rude service, and longtime employees noticed that people who looked poor were being turned away. My kitchen worker, Luis, even told me Kyle had removed the donation jar. I ignored the warning signs until guilt finally pushed me to investigate.
I disguised myself in
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