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The date is January 2nd, and it’s 10pm. I am standing at the host desk of a restaurant that has barely been open a fortnight, and the security guards change over. The new guard signs in on the logbook and hovers around the desk.
“Hey,” he asks, “can I look at a menu?”
“Yeah, sure,” I say, handing him one. I am suspicious because the security guards had, up until this moment, shown no interest in the details and machinations of the restaurant. They turned up, nodded at me in…
