I was just on vacation in New Orleans, and we went to an average breakfast place. Like 9am on a Thursday. Place was maybe 40% full. We didn’t want anything fancy, the kids just wanted eggs and pancakes, I wanted a big platter and my wife something simple like oatmeal and fruit.
It took over an hour to get our food. When it came out the waitress said something like “Sorry for the wait, this bitch in the back just started and still thinks she’s at her fancy ass fine dining place.”
It at least looked really nice and was one of the best breakfasts I’ve had. Wife and kids couldn’t care less though because they were all raging from hunger.
A long time ago I used to work at a Cheesecake factory in a non big city, my KM came from Chicago and was always talking shit about "back in chicago bla bla bla" until one day he was trying to explain how to be more efficient during rush and saying something like "Back in Chicago we would have one guy doing this, then the other guy would do this, and the other would fishish it like this" and I had to stop him mid sentence and explain that it was just me on that station and I had to also help the guy on the grill when he got busy lol
He was a good guy though, just a little oblivious to how different a high volume restaurant with many cooks is to a one man show slower restaurant
A lot of people. The one I worked at was in a small city so in bigger ones they would have more people but I remember having about 8 people in the PM line (not counting KMs) depending on the day, 3 prep cooks and about 3 dishwashers. For the AM it would be two less cooks but way many more prep cooks since they would make almost everything in house (While funnily enough having a huge walk in freezer for their cheesecakes that would be made somewhere else and shipped to the store lol)
Add to that the bussers, servers and managers and the number of employees a single store has is huge.
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u/Eber- May 21 '25 edited May 21 '25
It’s always the Billy Badass types that came from amazing restaurants that can’t hang.