Two establishments

From the same system of management, there can evolve two really different cultures and minute workings, arising from ingenious modifications, or rather plain haphazardness at times.

The old workers, steadfast and wise, at the well-known restaurant with a predictable crowd that has its predictable taste and preference, and the young hotheaded kids who lack foresight at the newly-opened, with a client base that is picky and likes to throw surprises. And rules, oh man, how they can be bent and or simply misinterpreted, to suit the occasion. For franchisee establishments, that reach acorss half the globe, this is surely inevitable, but the proximity of just one MRT station away is enough to bring about considerable differences. Can really see how the wise ones would breathe down our necks and shriek at us if they were to know and see how we are currently coping. Wrong colours for the sanitizing pots, innovative methods of egg-cooking, multi-ways of mayo-spreading, atrocious order-barking and order-bark-repeating, they would be driven prematurely to their graves, haha.