A: "How often are you supposed to sharpen knives? Because you're always sharpening a knife when I come into the kitchen..."
B: "But...they have chips in them?"
C: "Is B sharpening knives? Good!"
A: "Every DAY??"
B: "They're cheap. They keep chipping when they get used..."
C: "I USE them every day!" -- Anon Guest
Many things are not common knowledge. This is why so many "retirement restaurants" fail inside the first year. The idea has merit, and it seems easy, but the reality is very far from the veneer. Every cost-saving measure, for instance, ends up costing more money in the longer term.
Cheap furniture, for instance, may stand up to years of domestic use, but put them in an arena where even dozens at a time are using them and they fall apart in less than a month. This reality comes with a side of a hefty lawsuit if a customer injures themselves in the process. Cheap ingredients come with the caveat of food poisoning because the most common way of cutting costs is not taking all the food hygiene precautions. Then there's cheap utensils.
It's a mayfly dive in an obscure corner. Restaurants with similar goals of feeding people on the cheap and making astronomical profits have turned up there like summer daisies and, much like the flower itself, faded away before a season was gone. Each mayfly eatery has had a bungee manager who dipped in, left some orders, and dipped out, never to be seen again. It is a place one works in order to plump out the resume, because in the space of working the same job in one year, you can be working for at least four different managers under four different restaurant names.