Welcome back to Behind Closed Ovens, where we take a look at the best and strangest stories from inside the food industry. This week, we’ve got more stories of restaurant employees pushed just too far. As always, these are real e-mails from real readers. Kelli Jeffries: I was 15 and working at a vineyard restaurant. I had been working in food service for three years (yes, I started young), and while I was a fairly shy kid, I’d gotten reasonably comfortable waiting on tables at that point. It was 3:45pm (15 minutes to close, but hey, we were still open!) and a 6-top sat themselves on our patio. The leader of the group was a broad-shouldered woman in beige capris. I placed the menus on the table and launched into the usual jibber-jabber, including the fact that between 2pm and 4pm we offered a delightful tapas menu. Now, the reason for offering a more limited menu between 2 PM and 4 PM was to give the cook (also my Mother) an opportunity to prep the following day’s menu, and in addition, to make it possible for the both of us to make it to our evening jobs on time. So…