Originally Posted by
Stevegasm
Working as a manager at both Wendy's and DQ when I was younger, I can say, it's all in how the places are run. Having an eye for it helps you decide if the restaurants you patron are dives or not.
I notice that franchises tended to be dirtier, because the restaurant is just one person's (or a few people's) money. They see something go to waste, it's a few dollars out of their pocket. The Wendy's I worked for was corporate (meaning owned by Wendy's and it's shareholders). It was much easier to run a clean restaurant because corporate didn't care if it costed more to do so.