Restaurants

Closed for now. None of the restaurants are hiring yet while the venues are set up. This guide will be updated when they open.

Two dozen venues around the map, and every one of them can be staffed and run properly.

Getting in

Ask the owner of the venue, or apply on the applications page. Staff set the job and the
owner handles who works which shift.

Where to start

Go to the venue itself. Everything is done with Left Alt at the stations inside — the prep
counter, the grill, the coffee machine, the till.

The work

Orders come from customers. You prepare the ingredients, cook the item, and hand it over. Preparing
is a real step: things get chopped before they get cooked, so a busy service needs someone on prep
as well as someone on the pass.

The till is how you charge, and the money goes to the business rather than your pocket.

Getting paid

A commission on what you sell, plus whatever the owner pays you. Venue owners earn from the business
account.

Worth knowing

• Keep stock prepared before a rush. Nobody waits ten minutes for a burger.
• Price the menu sensibly — it's set in the till, not fixed by us.
• A restaurant with regulars is worth more than one with a good location.

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