How do restaurants like Joe's Crab Shack thrive? Let me tell you a little story. It might sound like I'm complaining about my (future) in-laws, but I'm not. I promise.
My fiance's parents love the Crab Shack. Every year, we all spend a week in Coronado, California for a much-needed escape from the desert. Every year, we find ourselves driving across the bridge into San Diego in search of a crappy seafood dinner courtesy of Joe and his under-motivated teenage staff. Every year, my meal both amazes and disappoints me. How awful is a restaurant when it just keeps getting worse? I am totally certain that the kitchen contains nothing but enormous bags of frozen seafood and deep-fryers the size of swimming pools.
One time, we had a waiter that kept calling all the men "bro." I am not your bro. I am paying for and eating food that would get even a Red Lobster cook fired and, as such, am entitled to no less than five-star treatment.
If there is anything positive to say, it is that the bibs they hand out to people eating crab are HILARIOUS. I've got the pictures to prove it.
I'll visit the Shack once per year out of obligation. I'll even be (sort of) happy to do it, considering those close to me seem to love it and I'm not going to rain on their parade. You will never ever ever ever ever ever find me at one in Arizona, however. Ever!