Bruh get one of those insulated bags that the doordash people use. Order the food in the drive through, put it in the insulated bag, close the lid. Then drive home and have your food at the kitchen table with a metal knife and fork like a civilized person. You won't get crumbs and sauce on the carpet of your car. You'll have an actual table to put your plate on. You can watch TV if you want. You can have a soda from the fridge at home instead of spending all that money on the McDonald's sprite. You can sit down with your family and talk about your day.

Can't argue with that. The US pretty much has no cycling infrastructure (and those "can count them on one hand" exceptions don't count)

By why not drive home and film it on a table?

The only place they can unconditionally exist at, outside of their house, is their car.

Even then police will come by to see what you're doing.

I think this is the real reason that carbrain has so thoroughly overtaken America. It's our last remaining free space outside our house. You will get trespassed or ticketed for loitering if we hang out anywhere in public

Local establishments often don't treat workers well either. Plus they often just add 15% or so to the bill calling it a service charge, while technically its optional to pay people often feel pressured into paying for it and sometimes are actually pressured by management coming over.

So I don't support any of them.

They don't always, trust me.

That being said, I miss our mom-and-pop Italian restaurant, and the same owners of a Mexican casual place across the street from the Italian place.

I know (for a fact) they take people straight out of rehab or jail, and train them on fine dining waiting, at least at the Italian location.

Give them an upscale skill that will still hire felons (or addicts in recovery), train em up, and be happy for their future success as an individual rebuilding their life, even if it isn't at THEIR restaurant. They also understand that addicts may have lapses. My BIL works for them (now) but previously, their chef started showing up at the BIL's AA meetings before he pretty much blackballed himself from his industry (The BIL, for clarity).

He didn't violate AA rules, but he cautiously asked after the chef.... yeah, he was cooking and drinking, and the food quality suffered. They gave the chef a week off, paid, to get his shit together - frankly speaking.

And he did. He spent the first couple days TANKED, and then sobered up again.

The owners are good people, but they'll work you lol. Its a paycheck on par with the position, maybe a little better, but you're gonna work up a sweat.

I've been in an office for the past ~12 years, and am looking for work in my new state, but just yesterday I applied for a job that consists of "pick up heavy boxes, put them elsewhere." Today, not mentioning other jobs, I applied for a prep chef position. I'm not afraid of sweating, or even bleeding to an extent, but I need a paycheck lol.

Also, fuck large chain restaurants,

Exactly my first thought... Fucking Red Lobster reviews are "starting to trickle in"? What??

I hope these idiots are at least sponsored...