Seems like an ok place but not if you've been cooking and making Pastries for 42 years.
Eggs and pancake especially, have a hard, crusty coating on them. Had to use a knife. Metal forks will Not go through the pancakes. Some kind of nonstick spray, and it cooked into an armor like coating impenetrable to metals. Not enough sugar in the dough and I believe it was high gluten bread flour and, added extra for an unused batter. First and last time there.