At the end of the day at the restaurant, another workday was really just beginning for me. On Saturdays, we closed at eleven at night, and since the little cabin wasn't secure at all, I had to load the entire restaurant into my old blue Topolino battered, falling apart, and a complete wreck. And so, with the whole business on my back, I went from one relative's house to another, leaving the leftover meat here and the perishable groceries there. To this day, I don't understand how I managed to keep such a complicated operation going for so long. Then, after just two or three hours of sleep, I'd get up and return to the restaurant the next morning to finish cleaning it. Luckily, Carmen was there to help me in those days. She was one of the restaurant's very first employees, and she still works with us today.