- Joined
- Jun 11, 2013
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Red Lobster used to be a place for affordable medium-low quality seafood that was loved by certain groups for the specials like all you can eat and heavy fried and butter drenched foods. The price of goods killed the model as now they would have to charge so much for meals that the buyer base that was their bread and butter could no longer afford it. I worked for them all through High School. Back in the day that place could really pack it in. I got paid 6.25 an hour to wash dishes, bus boy, then 7.50 to be a fry cook. Almost 80% of the menu was fried. As a bar tender and server there I made 200-300 a night though. Worst customer base imaginable, but back then that was decent money. The volume was incredible, turning tables all night long all the way until close. Funny thing is almost NOTHING was fresh. Shrimp and crab legs came in frozen boxes. So did all the meats. So it's not like a fresh seafood place relying on catches of the day.