1.  In this episode, we explore how a legendary Prague restaurant (Havelská Koruna) and its Soviet roots (Stolovaya) achieved extreme efficiency by eliminating FOH staff.

2. Salt breaks down their modular “factory-line” design—entrance, serving stations, cashier, tray return—that serves 1,000+ people a day with just one cashier.

3. We compare this system with U.S. restaurants, highlight benefits (zero tipping, lower costs, no emotional labor), and discuss drawbacks (no warmth, low prestige).

4. Finally, we consider when this model works best—urban lunch rushes, labor shortages, worker-focused areas—and how it connects to the “Toyota Pub” vision: minimal emotional labor, maximum efficiency.

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