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During cocktail hour, club general manager Maureen Hollenbach and food manager Carl O’Boyle “would send most of the female staff home. At that point, whoever wanted to solicit would just walk up to the hooker, and things were negotiated during cocktails.”
“They would go downstairs in the locker room, massage area and shower room. That’s where it would go down. Some of them would go outside somewhere out of view.”





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