Antionakis
Sheftalia felt that the secret to being a successful chef was to understand plumbing
thoroughly.
Thus it was
that after twenty-years of u-bends and financially remunerative emergency
call-outs, Mr Sheftalia decided that he had paid
his dues and could finally open up his restaurant.
The menu was
mainly over-brewed sugary tea and the occasional digestive, but the loos were executive
standard.
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