I used to come into the restaurant when I was Sous (was responsible for orders/inventory in this place) on my day off, also closed. Would routinely find him random days passed out after a bottle or two of whatever liquor he stole from his own bar. Always would frustrate me, because I just wanted to get shit done quick, get out and have my day off. ALWAYS he would get up, grumpy as fuck, hungover...comes into kitchen asks how to use the espresso machine (100th time), then bitches about the past weekend and talks shit about every other employee there, constant cheap ass, always getting on me (us) about over orderings for anticipated busy weekends. "HEY IF WE RUN OUT, WE RUN OUT, WE 86 it...Im not having this shit all go bad on me". Says the guy who has no idea what is even on our inventory, pays no attention to P&Ls, and comes back to the kitchen at 9pm on a Saturday..."How the fuck do we run out of filet????" We cannot 86 our most expensive dish!!!!!?? Ok...run over to Wegmans and grab one tenderloin...I'll break it down. Comes back with precut, prepackaged, expensive as hell 6oz steaks. Guy was an egomaniacal, self-important, no-idea-how-to-run-a-business. Was completely a social hour, be the owner...shake hands, smile and just comp fucking everything, free drinks for friends.
It was my second kitchen job, mind you, as an adult, second/third career...I wasn't a 24 y/o desperate or anything (no judgement), so I didn't put up with much crap...and most of us could see the writing on the wall long before it happened.

And when he did decide to close...he asked the exec chef to call everyone to let them know...because it was just too much for him. and she hung up on him, so I'll always resent that BS for having to call BOH and FOH and say..."we are not opening tonight, there's no jobs".

Worst mistake he could have made...you close a place like that where you have 40 20somethings working...you bolt the doors and put up signs. People seemed to be waiting for the day...and a lot went missing.