>>976035A dishwasher. To bad you've only tried them cold off the busboy buffet. Resturants have to keep food cost below 30% regardless of stars. Labor cost is 20%. The shrimp are more valuable than you.
What makes food "Resturant Teir" is all in the presentation. The reason they make your cooks nuke the bacon is to lower cooking time, mitigate fire hazard, and to make things easier for grill giy, who is cooking lots of other stuff.
So, you are giving tips about mass production to someone who cooks as a labor of love. As everyone's favorite food. Service worker once said, "Sticking feathers up your butt does not make you a chicken". Also, Red Lobster is not a four star resurant, despite your managers pep talks.
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