MTL - Please Smile at Me - Chapter 76 gossip

Vainqueur Knightsbane is your average dragon: a giant, fire-breathing lizard who loves to take naps on his golden hoard, kidnap princesses for fun, and make the life of adventurers miserable. Vainqueur's only pleasure in life is to watch his treasure get bigger, one coin at a time.

So when a would-be thief turned unwilling minion tells him about "classes," "levels," and "quests," Vainqueur wonders if maybe, just maybe, he should consider a career change.

After all, why bother hunting monsters for free when you can get paid for it?

The well-known and recognized throughout the Stern continent, strong and mighty, as well as the unique Wizard of magic cures, the most outstanding genius of the whole continent, Jason got into the flow of time, back in the uncivilized era during the first failed experiment, 3000 years ago. This was the period when the magic healers didn’t exist. How will Jason apply his knowledge in this backward era, wherever he reach the peak of glory?

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“I can’t accept this! I can’t! Even as a ghost, I’m going to spend eternity cursing that your relationship will shatter like glass! Break apart like a pair of mandarin ducks that fly away from each other!” With such a persisting obsession, it would be difficult for the vengeful departed spirit to move on.

“In a land far to the east, there exists a strange store that has rejected a three Michelin star rating multiple times.

The prices are expensive. A combo set of soup and egg fried rice costs 288 RMB. Oh, I forgot it also includes a side dish of pickles. Even so, very many people line up to wait.

That place does not accept reservations. It only lets in people who are waiting in line there. Countless people make special trips to line up there. Of course, there’s nowhere to park planes or cars.

Their service is so terrible, the customers have to serve their own dishes and grab their own bowls and chopsticks, and they even have to wipe down their own tables! God, the boss is simply crazy.”

—《 Michelin Gourmet Magazine》

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