When I'm in a chain restaurant of the "stuff on the walls" subgenre, I find myself pondering the people who choose and arrange that stuff.
I'll take TGI Friday's as a specific example, although these questions apply to many of its competitors. Some of my questions:
- Is there a single person or group choosing the stuff for every TGI Friday's, or is there room for discretion on the part of specific owners? (In the particular case of TGI Friday's, I think it's centralized; there's a consistent style, and the website
points out some of the consistencies.)
- How often does a Friday's change the stuff on the walls?
- Does the stuff get bought only when it's needed, or does TGI Friday's have a warehouse somewhere of Friday's-ish stuff?
- What's the job of a stuff-on-the-walls picker like? Is the pay good? Is it relaxed, or are you always constantly worrying that a younger, more aggressive stuff-on-the-walls picker will put you out of a job? If you aspire to a career as a stuff-on-the-walls picker, how do you get started?