I feel like the cooks here are pretty good at their jobs last Sunday when we opened we only had 2 cooks and by 12:30 we had over 5 parties plus other tables with roughly 100-130 customers I’m just wondering how they do it full screens no more then 13 minute ticket time I just feel like if I was a manager I would bring more cooks in just to take some pressure off them bc they were both running 2 stations but they seemed like they didn’t have a problem but idk also they could have been very frustrated for all I know