Working 2 Hard by Sierra Sparks

Author:Sierra Sparks [Sparks, Sierra]
Language: eng
Format: epub
Publisher: Sizzling Hot Reads
Published: 2018-06-17T16:00:00+00:00

Chapter 10

Trigg

Man. What a night. I could say with complete certainty that I have never had sex like that. Crazy and intense. Did I sense this was going to happen when I met Hallie? I knew there was something about her. But I never imagined anything like last night. I couldn’t wait for this day to be over.

When I got back to the ME, I really couldn’t wait for the day to be over. One of the guests had a heart attack and had to be taken out by an ambulance. Fortunately, Georgia was trained well and knew the procedure, but I wish we had gotten a call. I wonder if I would’ve left to come here to take care of it. Seems like the problem took care of itself, but still…

I was only in my office a few minutes. I was answering some emails when Stacey walked in.

“There you are!” she said cheerfully. “I’ve been looking all over for you! Where were you?”

“Oh, I had to meet with a vendor and then we ended up going to lunch,” I lied. “Talked my ear off for hours. What’s up?”

“I have to shadow you today,” said Stacey. “Teach me everything you know and I mean everything.”

Stacey’s last emphasis was meant to be sexy, but it just came off as desperate and weird. She had a real knack for inappropriate office banter and not getting the subtle message of “I’m not interested.” I figured if I showed her the worst jobs in the hotel, it would either get her to stop hitting on me or sober her up to the realities of working here or anywhere in hospitality.

“I’ll tell you what, let me show you something you should inspect in the kitchen,” I suggested. “It’s important for safety.”

It was the end of the lunch rush and still busy. So we walked inside the hotel’s award-winning kitchen from the back entrance. I made a beeline for the deep fryers.

“See these fryers? The oil in them needs to be changed every few days or the food starts to taste weird,” I explained.

“I have to do that?” she asked with disbelief. “Why would an intern do that?”

“No, no, no,” I clarified. “If you’re supervising or ran the hotel. This is something you should check in the kitchen because it’s not a daily thing, different shifts and all. Anyway, point is if the oil is too dark, it’s no good.”

“What? So you open these values or—”

She started to reach a hand for them, bracelets jangling. I caught it just in time, and pulled her hand away.

“Whoa! Don’t touch them!” I snapped.

“Why?”

“Because the lunch rush just finished, they’re red hot.” I explained. “You almost burned yourself.”

“I wasn’t going to touch them,” she sneered. “You’re paranoid!”

“Anyway, it goes like this. You would drain out the old oil and the kitchen would add in new oil,” I explained. “You do it in the morning before breakfast when the equipment is unused and everything is cold. Once the oil’s drained out, you clean out any debris and pour the new oil.

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