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Jaier Vlessing has been working in the hospitality industry for nearly five decades. Later this month, he is planning to hang up his server's jacket for good after two decades at Gotham Steakhouse.
It’s happy hour in Vancouver’s Gastown and I’m sitting at the bar at L’Abattoir, with a Paper Seaplane in hand. It’s an expertly balanced cocktail with local amaro, Calvados and,