They didn’t care, we were often reminded that our job is not to make good food or even make profit on food sales, it was only to keep people in the casino. If customers leave to grab some food elsewhere they’re unlikely to come back and gamble more, but if they eat in the casino they usually do gamble more.

It’s a big part of the reason why casinos give out meal comps if people have just lost a lot of money, because that’s when most tend to just go home. But give them free food, and they feel more content after a little break from the slots and a full belly, and they’re much more likely to sit back down for “just a few more spins” on their way to the exit. So casinos exploit that to squeeze even more money out of problem gamblers, their biggest cash-cows. Disgusting tactics, truly despicable.

But anyway, some cooks were dedicated and made great food regardless, most of the head chef’s and sous chef’s responsibilities were dumped onto them for no extra pay. Too much pride and loyalty for their own good. But I’d say like half of the kitchen staff on any given day were either nodding off high as shit in the smoking area (or even behind the line, open kitchen btw), buying drugs or selling stolen meat in the parking lot, jacking off in the bathroom, or shooting up/passed the fuck out on the dirty mattress that someone had dragged into an empty shipping container out back.

That said, it was the “high-end” restaurant in the casino.