Carrie is a shy student who works in a fast food joint to make ends meet.
Her boss is a bully and she meets Jamie when he stands up for her. She’s got terrible self esteem problems, but Jamie is an artist and wants to paint her naked. He’s also a dominant and he wants to play with her submissive side.
Can Carrie overcome her fears and the ghosts of her past to fully give in to Jamie?
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“Did you get all that?” Mr. Singleton asks, tapping a foot impatiently.
“Yes, I think so.” Carrie stutters, not looking up from her feet.
“Right. Well, I’ll leave you in Jamie’s capable hands now. He’ll look after you, make sure you learn all the ropes. I’ll see you at the end of the week for your assessment.”
“Thank you, Mr. Singleton.” Carrie briefly looks into his eyes then lets her gaze drop again.
“You’re welcome. Work hard and behave well and you’ll have a permanent position here at Betta Burga. See you.”
The suited Singleton walks out of the front door and it is as if the staff all let out their breath at the same time.
“Thank fuck for that.” The dark haired, Goth-eyed server grins. “I can’t stand that suited son of a…”
“Now, Fiona, do you think you could pretend to be the nice, sweet Betta Burga server that the company thinks you are for just a little longer whilst I get the new girl settled in?”
“Well I suppose so, Jamie, but it’ll cost you an extra five minutes on my lunch.”
“Done. Now get the sign out and the door open, it’s party time folks.”
“Right, Carrie is it?” The tall, blond Jamie looks down on the scared newbie and she nods. “Okay, so you’re starting out on the grill as it’s the easiest thing to do. We’ll move you up as you get more confidence.”
“Okay.” Carrie feels the guy’s arm across her shoulders and holds her breath. He smells nice, clean with a citrus hint but she doesn’t like being touched by strangers, even nice smelling ones and shrugs out of his grip as soon as she is able.
“Well, it’s as simple as this. Fiona or I will shout over a number like, ‘Five, please.’ And you then just have to flip five burgers on to the hotplate. Be careful, it is really hot.” He flips one burger onto the grill. The spitting and hissing of grease is instantaneous. “So, you time it using the clock up there, two minutes on the first side, one minute thirty on the other then you move it over from the grill to the warmer where Graham takes over with the buns and the cheese and the other accompaniments. That’s it, okay?”