It was a tad embarrassing; Seth had told me to come “a little bit” ahead of time so that I could get the tour and other orientation sort of information and stuff. Still, there’s a yawning chasm between “a little bit” and thirty minutes. Thank goodness Seth didn’t know the full, actual truth: that I’d popped straight up in bed at seven fifteen that morning only to sit, pretty much motionless in that position, until my alarm went off two hours later. That’s how nervous I was about my first evening shift at Hype.Sometimes even I am horrified by the depths of my own dorkiness.When I arrived at the restaurant, everyone appeared to be in a full predinner swing. Waiters and waitresses sat quietly at a table in the back of the main dining room, methodically rolling place settings up in freshly pressed cloth napkins. Busboys replenished the sideboards with salt, pepper, and other condiment-y stuff.The space itself was what you might expect for a sophisticated urban eatery: long, slim, mod wood tables stained dark, ultra-angular chairs covered in bright, contrasting fabric.
