I took a taxi to the restaurant, a high-end establishment in the most exclusive part of the city, the kind where the menu doesn’t list prices. As we drove, I felt a mix of anticipation and sadness. Sadness because a part of me still hoped I was wrong, that they would look past the old clothes and treat me with kindness. But the other part, the one that had worked for forty years among corporate sharks, knew exactly what was waiting for me.