Anonymous wrote:I don't really care if they're renting kitchen space but were these orders being made after the actual restaurant closed? Or are they cooking for two separate companies in the same kitchen at the same time? I'd only be mad if I was at the restaurant and my food was taking longer because they were cooking up wings for an entirely different company rather than my meal.
How is that any different from cooking up wings for any other customer? Maybe it's the business model that allows the restaurant to stay open, but if the service isn't great/they are slow for any reason, just don't go back.