Jumped ship, threw in the towel - whatever. I've had it. This restaurant is so disorganized, I don't even want to talk about it. Told them I wasn't going to be responsible for the poor decisions being made, and the lack of management for the FOH (yesterday, I noticed the mayo and all dressings had been sitting out on a countertop for lunch service, without any ice - for 2 1/2 hours. The mayo had actually crusted over on top. They're now down to an exec chef (of one week - seems like a good guy, willing to work with me, but most of his experience was in catering, not short order line work), two good line cooks, and two 20 year old Emeril wannabee line cooks who are kitchen slobs. And they're only open for lunch and breakfast! What in the world are they going to do when they open for dinner? I feel absolutely okay with this; there are a couple of avenues opening up, and I'm willing to see what the universe has in store for me.