Open a Saigon sidewalk *cơm tấm* (broken rice) stall with Mrs. Thao! She lights the charcoal early in the morning; by midday, as school and work let out, customers line up. You man the counter: grilling aromatic pork chops, plating rice exactly to each person's liking, making precise change, and keeping the atmosphere lively. At the counter • Grilling and plating: place ribs and meat on the grate, remove them when perfectly cooked (burn it, and it’s a loss), chop the meat, and add shredded pork skin, steamed egg meatloaf, a fried egg, scallion oil, pickled vegetables, and fish sauce... Every customer has a specific request; only a perfectly plated dish earns a tip. • Making change: customers hand over large bills; you must give the correct change from the till. If you run out of small bills, you have to figure out a solution. Customers might also pay via QR code, bank transfer, or ask to put it on a tab. • Impatient customers: everyone has a different level of patience. Serve ...