It’s fine if they’re only taking out the garbage and washing dishes. No food prep or around customers.
“No food prep or around customers”
There are lots of time-consuming things an experienced cook can do.
Steaks are the same everywhere. Some places wash, foil-wrap, and bake potatoes. Prep a bunch of crepes. Hollandaise, Bernaise, Choron, Newburg, Mornay. Plate a sole and honk it in the steamer. Wrapping bacon around oysters for angels on horseback. Preparing garnishes, putting shrimp cocktails together, et cetera.
If its one of those froo-froo places where every plate is more a work of visual art than a serving of food, that’s a different story, but there’s always lots of prep.