"Why?"
I hesitated.
"There's a prior professional matter involving one of the guests."
His expression hardened.
"What kind?"
"I'd prefer not to discuss the details, but it might be more appropriate for another server to handle the table."
He stared at me.
Then gave a short laugh.
"Naomi, these are important clients."
"I understand."
He gestured toward the assignment sheet.
"You're one of our most reliable servers."
I blinked.
For a moment, I felt surprised.
He continued.
"I need someone who won't make mistakes."
I looked toward Teresa.
She seemed concerned.
I took a breath.
"I can work another section."
Paul's smile disappeared.
"Is this about some personal problem?"
"No."
"Then don't create one."
I felt my jaw tighten.
He leaned closer.
"Whitmore is bringing in international investors. The hotel is making considerable money from this event. I expect professional service."
I nodded slowly.
"Understood."
He looked satisfied.
Then walked away.
Teresa touched my arm.
"You sure?"
I stared at the assignment sheet.
For several seconds, I didn't answer.
Then I whispered, "No."
She looked toward the private dining room.
Then back at me.
"Want me to ask again?"
I shook my head.
"He'll just say I'm being difficult."
Teresa sighed.
I looked toward the service corridor.
Then took a breath.
"I'll do my job."
She studied me.
"Okay."
Then she said something that stayed with me all afternoon.
"But doing your job doesn't mean allowing somebody to degrade you."
I nodded.
I believed her.
I just didn't know how soon I would need to remember it.
The dining room was prepared at eleven-thirty.
I arrived carrying water glasses, polished cutlery, and the quiet determination of someone who needed to survive one more shift.
The table had been arranged for eight guests.
Whitmore's place was at the center.
Mr. Lam sat to his right.
Two representatives from Jade Harbor occupied the opposite side.
The remaining seats were reserved for Whitmore Global executives and advisers.
A small side table held leather portfolios and presentation materials.
The room had been designed for privacy.
Thick double doors separated it from the main restaurant.
A private service station allowed staff to prepare beverages without entering the kitchen.
And a wall of windows looked out toward the bay, where sunlight glimmered across the water.