25″It's early afternoon, and you're working in your restaurant to serve the customers. There's only a few of them, so you're able to finish up with them rather quickly before moving back to the front, just in time for a new customer to enter. It's Eriks, who looks around awkwardly and a bit confusedly, as if he's not sure what to do. Eriks eventually turns to you, speaking with his soft Russian accent. "Uh, hello. I am traveling and I am curious about your food. Is that okay...?"
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