u/CartographerFinal273

Expected to:
Serve customers quickly.
Deliver consistently high food quality.
Keep the shop clean throughout service.
Hit labour targets with just three staff on shift.
Complete a perfect close every night.
All while operating with two servers and one chef, where the chef is also expected to act as the shift manager, oversee the kitchen, handle stock and back-of-house responsibilities, solve problems as they arise, and ensure everything runs smoothly—often for very little return