Kinabukasan ay nasa trabaho na si Hartzon. Pagsapit ng lunch break, pumunta siya sa isang restaurant na katulad nung restaurant na pinagkainan niya kasama si Emil nung nasa Canada. Pagka-kita niya, walang masyadong tao sa restaurant at hindi gaanong busy ang lugar. Nilapitan niya ang waiter at tinanong ang pagbabago ng restaurant.
"Hello? What is happening? Why are there few people in the restaurant now?", tanong ni Hartzon.
"Oh, well we have rebranded as a luxury rstaurant, we went from a middle-high class to a super high class restaurant. We did the rebranding ever since we got a five-star michelin rating", sagot ng waiter.
"Michelin? What's that?", tanong muli ni Hartzon.
"Oh, it's like a group of panelist or like a food critics that rates every restaurant for their exquisite foods and the chef's attributes and characteristics. It means that getting a single star michelin is a dream come true for every restaurant. The higher the star, the more your restaurant is going to be recognized as an exquisite restaurant. Come to think of it as a 5-star hotel; in restaurants and culinary, Michelin is the way", sagot ng waiter.
"Oh now I get it, it's like you have been evaluated by food critics and they were satisfied by your foods", sabi ni Hartzon.
"Yes! That's like it. Well, since we have received a 5-star michelin, we did rebranding to really fit in the way we were recognized by major food critics", sagot ng waiter.
"Oh, then probably your food would be expensive?", tanong ni Hartzon muli.
"I guess so, but just like what I have said, we went from middle-high class to high class", sagot ng waiter.
"Oh, OK...thank you very much", sabi ni Hartzon.
Pagkatapos ng pagu-usap nila Hartzon at ng waiter, umupo na si Hartzon at nabigyan ng menu. Hindi makapaniwala si Hartzon na from ordering sa counter ay mag-oorder na sila sa mismong lamesa nila. Nakakapag-hanga ang pagbabago ng restaurant dahil dati ay maraming tao dito at ngayon ay kaunti nalang gawa ng mahal na ang mga pagkain dito, ranging from the lowest of $2,500 to the highest of $10,000. Ngunit hindi naman naa-abala si Hartzon sa mga presyo dahil mula dati pa ay mayaman na siya, well...lahat ng mga studyante at personnel sa university nila nung nag-aaral pa sila.
Pagkatapos umorder, habang naghihintay, naisipang i-message ni Hartzon si Emil tungkol sa mga ganap niya sa buhay sa New York. Sumagot naman si Emil at tuluyan na silang nag-usap.
"Uyyy, Emil, naalala mo yung restaurant na pinuntahan natin sa Canada? Meron pala dito sa New York and iba na siya. Naging luxury restaurant na siya gawa ng 5-star michelin daw", sabi ni Hartzon.
"OMG, seryoso ba? Wait, papunta din ako sa same restaurant na yun dito sa Canada branch. Check ko kung parehas din", sagot ni Emil.
"Ay lunch break niyo na din ba?", tanong ni Hartzon.
"Oo, HAHAHA, pare-parehas lang naman ata ng lunch break nationwide, 12:00 PM hanggang 1:00 PM?", sagot ni Emil.
"Ah, yung iba kasi iba ang time ng lunch break. Anyways, kelan mo balak pumunta dito sa New York?", tanong ni Hartzon.
"Hmmm, siguro mamaya, pwede na ako mag-rest day leave. Mag-file lang ako sa HR then OK na ako to go there", sagot ni Emil.
"Yowwnnn, HAHAHAHA, may space pa naman sa room ko dito sa hotel, kasya pa tayo dito", sabi ni Hartzon.
"Anyways, nakasalubong ko sila Alaynah, Carmie, at Angelo kanina sa hotel, nag-stay dun sila Carmie at Alaynah kasi hinihintay nila si Angelo galing Pilipinas", dagdag ni Hartzon.
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The Intrapersonal Aspect of His Life
Short StoryAfter the events of the prequel "The Interpersonal Aspect of My Life". Join Hartzon, a loving, good, and considerate friend of the main characters of the prequel, as he wanders Canada without knowing the passing of Emil.
