Aug 104 min read
The Uninvited Guest
Emma Bradfield Picture this: it’s a busy Saturday evening shift at a Wellington restaurant. There’s glassware to polish, drinks to run, and orders to take—but I am standing in front of a customer who has been staring at the beer list for the better part of two minutes. Finally, he turns to me and says, ‘Do you have anything that isn’t this Wellington shit?’ People working in hospitality have been dealing with this sort of thing since the dawn of time. The serving wenches in


