Gemotions

Chef Marco drummed his fingers on the pristine white tablecloth. His restaurant, "Bellissimo," had only been open for six months, but the reviews were already building anticipation for this one. He hummed a tune as he surveyed his dining room. It was set up perfectly. He'd even had a new mural painted over the weekend.

The morning light streamed through the large windows, casting a warm glow on the polished silverware. The anticipation was intense, but it didn't feel unpleasant. He found himself smiling at everything: the clatter of plates, the soft murmur of the staff, the promise of a busy service.

His phone buzzed. It was a link to the review. He took a deep breath and clicked.