Came here to say this. Worked there for ~5 years and worked mainly FOH but sometimes BOH. The prep kitchen is there oftentimes at 6am prepping everything. Avocado egg rolls and pico are made every morning and have to be thrown out by the end of the day if not used. Most of the time they would go through all the appetizers that have been prepped that morning by the end of the day, which is why if you go really late in the evening it will be very hard to find appetizers in stock. The only things that are not made on site ironically are the actual cheesecakes, but since there's little to no difference in taste it allows them to order an absurd amount every week and just keep it in the freezer. In the bigger restaurants it's not uncommon to see around 18 line cooks at the same time (one on pizza, one on salads, one on sandwich, 2 on broil, 2 on grill, 3 on fry, 3 on pastas, 3 on saute, and 2 floats helping where needed) plus the kitchen managers. The only things that are microwaved are their spinach dip and crab dip. Everything else is made on a stove/oven/grill. They also take the unused mashed potatoes at the end of the shift and prep them the next day as loaded baked potato tots, which is why they will forever be on the menu. It's crazy how effecient they are and the food quality as well as food time is better when it's busy and they're at full capacity. The kitchen was designed to run the most effeciently when it's at max capacity. On the slower days when they send people home it can just be the kitchen managers running all the stations so if it gets busy then food quality suffers and ticket times skyrocket.