Chasing His Kickass Luna Back

#Chapter 60: Harmony

I’m standing over a steaming pot of ragù, stirring as I listen to the sizzle and pop of ingredients melding

together in culinary harmony.

The kitchen is a whirlwind of activity, the dinner rush in full swing. But amidst the orchestrated chaos, a

discordant note strikes my ears. It's John, my head chef, talking to another member of the kitchen staff.

“The guy just can’t get it together,” John grumbles. “It’s like he’s deficient or something. Honestly, why

Abby even hired him of all people is beyond me.”

I immediately recognize that he’s talking about Karl. I would normally be bothered by this sort of talk to

people’s faces, but today is Karl’s day off, which makes the conversation even more inappropriate.

And despite what I think about Karl, it’s not cool to be talking behind a coworker’s back. Especially not

in my kitchen, where I value respect.

“I swear,” John continues, oblivious to the fact that I can hear him, “he’s a downright jackass. And he

can’t follow directions to save his life. Hell, my kid was watching that one movie the other night, what’s Content held by NôvelDrama.Org.

it called… Alice in Wonderland. He reminds me of Tweedledee. Now all we need is a Tweedledum.”

John bursts out into laughter, clearly amused by his own jokes. No one else laughs; maybe because

they’ve realized that I’m right here, listening to every word.

I’m well aware that Karl is still new to the restaurant business, still trying to acclimate to the hierarchy

and flow of the kitchen. But we all started somewhere, and the last thing he—or any of us—needs is a

colleague undermining him behind his back.

With a sigh, I delegate the sauce to someone else and wipe my hands on a kitchen towel.

“John, could you come into my office for a moment?”

His face pales a fraction, as if he knows he’s been caught. “Erm… Sure, Abby,” he responds, his voice

edged with trepidation.

Once we’re behind the closed door of my office, I sink into my chair. I watch John as he hesitates,

clearly uncomfortable, before taking the seat across from me.

“So, John, what’s the issue with Karl?” I cut straight to the chase, my eyes meeting his squarely.

John sighs, running his fingers through his hair. “Look, Abby, he makes a lot of mistakes. He’s sloppy,

and he can get downright belligerent when anyone tries to correct him.”

I fold my arms over my chest, feeling a mixture of frustration and disappointment. John isn’t wrong; I’ve

seen it firsthand. Hell, I’ve lived it. Karl is an Alpha, and there’s no doubt about it. But it doesn’t mean

that he should be badmouthed when he’s not even around to defend himself.

“John, you’ve been with this restaurant since we opened,” I say gently. “You know better than to

badmouth a coworker when they’re not here to defend themselves. That’s not how we handle issues in

this establishment.”

He seems to flinch at my words. “I understand that, Abby. It won’t happen again.”

“It had better not,” I reply, my voice firm. “I don’t want you making a bad impression on the other

employees. This isn’t one of those restaurants where it’s a free-for-all. Everyone needs to be respectful

of everyone else. Got it?”

John nods solemnly. “I get it, Abby. I do. I’ll make sure it doesn’t happen again. But Abby, please,

you’ve gotta do something about Karl. He’s not exactly ‘respectful’, either.”

“I know,” I say with a sigh, already wondering how to broach the subject with Karl when we’re already

on such shaky ground. “We’ll sort out any issues you have with Karl when he’s present. Is that clear?”

“Crystal,” John replies, his voice tinged with regret.

“Then you can go,” I say, gesturing to the door. He nods, stands up, and exits my office, leaving me

alone with my thoughts.

I lean back in my chair, my mind racing. The atmosphere in the restaurant, especially the kitchen, is like

a finely tuned instrument.

Each individual, from the dishwasher to the head chef, plays an important role. Disharmony in one

section can disrupt the entire composition, and right now, we’re on the cusp of some serious

dissonance.

I understand John’s concerns, even if I don't appreciate the way he’s expressed them. Karl is new,

untrained in the culinary arts, and struggling to fit into our tightly knit team. But he’s also passionate

and willing to learn, two qualities that can’t always be taught.

I push away from the desk, a heavy sigh escaping my lips. The confined space of my office feels

stifling, the air thick with unresolved tension. Deciding I need a break from this contained atmosphere, I

get up and walk out into the bustling restaurant.

The lively hum of chatter and clinking dishes serves as a momentary distraction from my swirling

thoughts. Navigating my way through the maze of tables and servers, I find Ethan by the bar,

meticulously arranging glasses. As always, he seems to be in his element, his movements smooth and

effortless.

“Hey Ethan, got a minute?” I ask, forcing a smile.

“Of course, boss lady. What’s up?” he replies, looking up and catching my eye.

“Mind if I help with the silverware?” I say, gesturing toward the pile of spoons, knives, and forks that are

sitting on the end of the bar.

“Be my guest,” he replies, sliding over a bunch of cloth napkins for me to use.

As we start rolling silverware, I can’t help but feel a bit more grounded. There’s something therapeutic

about the simple, repetitive action, a contrast to the complicated people issues I’ve been wrestling with

lately.

“I heard you talking to John earlier. Everything okay?” Ethan ventures, breaking the comfortable silence

we’ve fallen into.

I hesitate for a moment, contemplating how much to share. “Not really,” I finally confess. “Karl and John

aren’t exactly getting along from the sounds of it, and it’s creating a weird vibe in the kitchen.”

Ethan nods as he neatly tucks a knife into a napkin. “Ah, the age-old clash of personalities in a high-

stress environment. I’ve been there.”

“Really?” I ask, my curiosity piqued.

“Yep,” he says, setting down the rolled silverware and looking at me. “When I was younger, I

apprenticed for a baker. The guy was a genius with pastries but had the personality of a rolling pin. We

clashed—badly. It was an ordeal just to get through a day without a shouting match.”

“So what happened?” I ask, intrigued despite myself.

“Well,” he continues, “one day, we had a bake sale. I mean, a massive one. Everything that could go

wrong did go wrong. At the end of the day, it was just him and me, elbow-deep in flour and batter. We

had to get hundreds of pastries out, and there was no time for bickering. We had to work together,

really connect, or face an epic failure.”

“And?”

“And we made it through,” Ethan says, a smile spreading across his face. “More importantly, we started

to understand each other, respect each other’s skills. After that, things were different, better.

Sometimes it takes a crucible to forge a relationship.”

I stare at him, the weight of his words sinking in. “Ethan, you're a genius,” I exclaim, a wave of relief

washing over me.

“Aw, shucks. I’m just a guy with a limp and a knack for storytelling,” he replies, grinning.

“Still, thank you,” I say, setting down the last piece of rolled silverware. “I think I needed to hear that.”

“Anytime, Abby,” he says warmly, watching as I head back to my office.