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Awww, I wanted to see some guy get pulled into that.

Your COWOERKERS SAFETY is ALSO YOUR RESPONSIBILITY.

I know I may be shocking some of you, but most restaurants don't have kitchens this good.

Why is there no water standing in the floor because the drains don't work? Why are all the tiles the same color, how can you tell which ones are the slippery death ones? Why is the chef talking to someone who is not a chef? They didn't even have a shot of the worm tank (sometimes restaurant kitchen employees keep the parasitic fish worms that survive flash freezing as pets in little serving dishes, it's okay though, most times cooking the fish kills the worms that don't get caught).