Working away in diners is tricky thing to do for nearly all parties involved. For those who have never worked at a diner, there are multiple classifications of workers, you have your “front of the diner” workers and then your “Way back of the diner” employees. Every one of these is pretty easy. Front of the diner employees job with the purchasers such as hostesses as well as hosts, as well as the back of the diner employees job in the dining room floor. Food servers as well as hosts have it bad thanks in part to the non stop environment as well as because of meeting all of the expectations of their purchasers! However, I guess it is tolerable to say, in terms of working conditions, the back of the diner employees have it bad as well. Those working with the purchasers at least get nice as well as cold air conditioning, as you would imagine, it is pressing for the purchasers to feel comfortable, so the diner will spend the expense of providing them with cold AC. With that being said, for those working in the back of the diner, several diners will not supply nearly the same amount of air conditioning… Restaurants are always not truly profitable if they do not save every single expense, as well as that includes how they manage their climate control; Considering how hot a living room can get, an a/c would need to job truly hard to keep the living room area feeling good as well as cool. Therefore an Heating as well as A/C zone control idea is imperative for them to be profitable as soon as possible. Sadly for the cooks as well as the dishwashers though, this means working in truly hot conditions for several hours straight. I am sure several diners will supply fans of some sort for these employees, however we are starting to think a box fan cannot compare to that of running a central a/c. This, of course, is a rough working environment.