I worked for little chef over twenty years ago and it was a great place to work, always busy, varied, due to the customers who came in, and an opportunity to earn great tips if you gave a good service.
We always tried to keep the toilets spotless and the tables cleared and ready for the next customer to use.
We tried to ensure that we had enough staff on duty to cover each section of the restaurant, plus a washer upper, two cooks on the busy days and a manager or deputy. Now a days I think establishments try to run on a minimum of staff and that reflects in the service and the facilities.