Customers aren't used to how long they have to wait for their meal. It's a longer wait at the seven o' clock hour since the computer in the kitchen is spitting out orders all at once. It's obvious they cannot handle it. However, Tom is in denial and wants to put the blame on the servers because it's easy to do. The computer has gotten better than the first night but in reality the whole system still doesn't work because it's too overwhelming for the kitchen to get all those orders in at once.
Tom tells us at our end of the night meeting that we should tell our customers that "we are a performance of fine dining" as our greeting. Which comes off excessively pretentious. Also, our first customers at the five o' clock hour get their meals precisely 20 to 25 minutes after clearing their salads. So if those same customers return on another occasion only at a later hour they will be waiting upwards of over an hour to get their meals because the kitchen is backed up. Not because the chefs are massaging a customers filet. Customers will soon see how inconsistent the wait for their meals will be.
As each day passes I am beginning to hate my new boss with more vigor. I find it challenging enough dealing with stupid motherfuckers who don't know how to tip. Now I have the added pressure of working for a gestapo-like-manic for a boss. I think my days at the Crab House are very much numbered.