After the Restaurant Staff All Quit, They All Regretted It

Denise Simmons takes over a bankrupt Western restaurant, turns it into a Chinese place, and clears 2.8 million a year. To celebrate, she hands every employee a $50,000 bonus. The head chef, Clark Finch, and four cooks answer with a bag of feces, demanding fifty percent of the profits — 1.4 million — or they walk.

Finch threatens to lease the empty storefront across the street, three times the size of hers, and take her regulars with him. He is certain the crowds come for his cooking. Denise knows better: the customers are employees from her father's company, five hundred meters up the road, coming for her, not the food.

She tells him to go across the street and wishes him good business. The cooks wanted to test her limit, and she never flinched.