“Gerald is very generous to keep a table open for someone who couldn’t cut it.”

They turned away from me to join the circle around Gerald without another word.

Table twenty-two sat in the shadow of the service alcove, three feet from the double swinging kitchen doors.

Every time a server pushed through the doors with a tray of roast prime rib or empty tureens, a blast of hot air smelling of dish soap and old gravy swept across my place setting.

There was no floral centerpiece on table twenty-two, and no silver butter dish like the ones on table one.