Why Are All These Places...

I'd say its a variety of reasons, though time and dirt/dust/grease build-up is the root problem. Sometimes there are "good" owners/chefs who get worn down by so many other things (money, personnel issues, burn-out) that they begin to neglect that absolute basic principle of restaurant ownership: CLEANUP. Every single closing time there should be a solid clean-up, no cutting corners. And regularly a thorough, deep clean of kitchen and storage. I've worked in a few restaurants through the years, and even those with good products and a pretty good manager can begin to develop clean issues, diligence or follow-through issues. It is a far more time consuming profession that affects all aspects of your life and mind than most people realize...as we've heard time and time again in this series. If you're not prepared for it, and even some who are, it can quickly become overwhelming especially when there's money issues. And there's always money issues.

"I understand English very well...." Magua, The Last of the Mohicans