1 INT. PEACH & VINE RESTAURANT - KITCHEN - EVENING 1
The kitchen bustles with activity. Chef CHLOE MCADAMS, 33, sets plates of food on the rack. She confidently gives out orders to the KITCHEN LINE while scanning tickets.
CHLOE
I still need an oyster tower and
that garlic-crusted rack of lamb.
Let’s keep those orders moving.
APRIL, 28, a high-energy server, enters. She grabs a filet mignon, scans the rack, but doesn’t see her other order.
APRIL
(impatient)
I’m looking for my roasted monkfish
for table 14. I’ve got a couple
celebrating an anniversary so let’s
not ruin it with no food, which
means no tip for your girl. And,
trust me, y’all don’t want those
problems.
A flustered COOK hands April the fish. Chloe intervenes.
CHLOE
April, let me see that plate.
Chloe expertly drizzles sauce on the fish and adds elaborate garnish. She winks at April and hands the plate back.
APRIL
Thanks for looking out, chef.
April smiles and heads out. Chloe addresses the kitchen as MARK the owner walks in.
CHLOE
Every dish must be perfect, people.
It’s about attention to detail.
Guests may not remember every great
meal they have, but they will
remember the bad ones. And they’ll
tell their friends.
MARK
Really? (to Chloe, but loud enough
so the other workers can hear). Is
that why I’m loosing money?
CHLOE
What is it Mark? I’m busy.
The tension is immediate and the entire kitchen staff can feel it as they look.
MARK
I thought we were going with
smaller fish portions and was that
a premium garnish that I saw on
that plate?
CHLOE
Look this is a fine dining
restaurant not McDonald’s, you
hired me to run the kitchen so I’d
appreciate it if you’d let me do
that. Excuse me.
She goes to another area of the kitchen. He follows her.
MARK
We’re going to talk about this later.
He glares at her as he leaves.
