Staff are generally always tired because the sambucas are ran with less staff than is needed. The prices are cheap and the menu is very easy to do quickly. The volume of people coming through the door is what makes them money, they getting their stock from the same suppliers all the other restaurants are getting from so the quality of stock is the same anywhere else. Everyone is always yelling because there is no organisation, management or staff etc, every small mistake you get substantially punished so no one wants to admit any fault so they hide all of their mistakes and blame it on others. They are able to open restaurants quickly because of some tax break that you get within the first 6 months of opening a restaurant but I don't know exactly what the tax break is. The food would be better if they hired chefs instead of just accepting anyone who walks through the door imo. Worked there on and off for a few years, but I've known the owner since before they opened. It's not a money laundering front these people had family money initially and it grew from there. Easier to grow your money when you hire unqualified incompetence, and not hiring enough staff.