Going to different restaurant locations is a very interesting activity. Every location has a different manager and while they have the same menu, they do not operate in the same ways. This is sometimes due to space. For example: At Westville Hudson, they are one of the biggest locations that Westville owns, they lay everything out on the table and bag it straight there and bus it to the cars. This is the most efficient restaurant for delivering orders. At Westville Chelsea, on of the smaller locations, there is a much smaller team, usually myself and one other person, and things end up being piled up in the kitchen. This project has given me a very interesting inside look into the restaurant business.