There can be an absence of management periodically in a broad space to cover, with more inexperienced support than usual (amateur bussers, hosts, and poorly trained entry level kitchen staff). Hard earned wages can be inappropriately dispensed based on the owner's whim, which can be inconsistent during shifts where the owner is gone, or when the owner's family attempts to help out, but does half the work expected of staff while collecting a full share of tip outs.