The $500,000 Fire, How I Ruined My Greedy Caterer

For our holiday VIP appreciation gala, I booked ten premium tables at $2,000 each. I did this a month in advance at the restaurant we had partnered with for four years.

But two hours before the event started, I found the kitchen piled high with dead shrimp and rotting, black-spotted lobster tails.

I went to confront the owner, Arthur. He was leaning against the counter, chewing on a toothpick, looking completely dismissive.

"Come on, Natalie, we’ve worked together for four years. You need to understand my situation. Inflation is crazy right now. Everything is going up."