Management seems to have a skewed perspective on which employees should have what share of the work. Employees that work through lunch aren't always made to finish all their work (dishes, prepping food, restocking, etc), which leaves a bulk of the lunch clean up to the one or two people they schedule for the evenings on top of the evening work they are already expected to complete.
There seems to be an overly heavy focus on the "productivity number," which is the number of meals made in an hour divided by the number of employees clocked in. Once that number dips below a 7, management is not shy about sending people home early. The result is that instead of keeping people on to catch up on work and prepare for the next rush of customers, management prefers to immediately send employees home early. This puts a lot of stress on the employees that are left to do all the cleaning, and leaves too few workers for the next rush of customers, again adding stress for customers and employees alike. It's also hard to guarantee your exact hours, because if there is an hour-long lull your hours will be unexpectedly and immediately cut by being sent home then and there.
Basically, don't expect any hours you get there to be guaranteed, especially at a slower store or even a store that just isn't constantly busy. If you close by yourself (a regular occurrence for closing) and get saddled with the work others left behind and can't get it all finished (or at least can't manage to get it all done perfectly), expect to be reprimanded without being able to discuss what the problems actually were.
