I have no idea what a toastmaster is. Do you excrete champagne?

Actually, toastmaster was just a nickname given to me by the baker when I worked on brunches. I started out as a dishwasher here, then started busing, then did pantry, and now I do line work during the dinner shift. I work on composing salads and plating our cold items, like appetizers and desserts. Everyone still calls me the toastmaster, though.

If you could humanely club one of your coworker's kneecaps and take his or her job, who would it be and why?

I wouldn't take anyone's job, because I couldn't do it as well as they do. Plus, I wouldn't want to. I like what I do. I get to do a bit of everything around the kitchen, like a jack-of-all-trades.

Well played, toastmaster. Now please, compose the perfect meal for me from Volterra's menu.

Dinner would start out with a roasted beet and arugula salad; it's mouthwatering. Next I'd serve a selection of our antipasti to set you up for the main course—just 8 to 10 small bites of different flavor combinations, like pear wrapped in lomo, which change on a regular basis. For the entrée I'd recommend either the tagliolini pasta with pork jowls, truffle butter, fava beans, and wild mushrooms (by the way, most of our pastas can be made into vegetarian dishes, and we also serve gluten-free pasta), or I would serve you the rabbit leg stuffed with mushrooms and wrapped in prosciutto. For dessert you've definitely got to go with the chocolate mint cake. There is no better flavor combination than chocolate and mint.