“Can I get you anything?” Chas Martin asks. It’s a bright morning, mid-week, perfect patio weather, and we’re at Sister, an Italian-Mediterranean-inspired eatery on Greenville Avenue. Martin brings polenta with meatballs, tomatoes and jalapeños, and his business partner Benji Homsey is asking how I take my coffee. Milk, no sugar. Right away, it’s clear: both men bleed hospitality. Sure, the same is true for so many in restaurants. This is etched in their brains and encoded in their DNA. The behavior isn’t simply learned. It’s perfected. “Hospitality all the time,” says Homsey, setting down the coffee. Martin is from Fort Worth, and…