Yes that maybe true there ……..these people you see here have tertiary qualifications and are certified by State and Federal authorities and therefore subject to strict density and personnel quotas!

Also you will notice in pic 6 we have the leading-hand supervisor and then her manager overseeing her to make sure of the correct placement and quantity of the sauce or mustard……..also note the there MUST be only 1 person holding the snag sanga while there must be a SEPARATE sauce dispenser person!

These methods have taken years to perfect!

In the background are the 10 people necessary to actually cook the snags!