Back in the day, restaurants in areas such as the Financial District of New York had a bit of a different experience from the average eatery. Higher scale restaurants usually had a smaller crowd around lunch, and a large rush for dinner. However, in areas where the buildings were mostly offices, some chefs would have to reprogram their training. Fortunately for these restaurants, this is no longer the case.

As the population of the world continues to grow, so do the areas in which people live. Now, there are usually just as many homes and apartments in or near financial districts as there are office buildings. This means double rush for Wall Street restaurants! Meaning that chefs, line cooks, runners, etc. all have to be on top of their game all the time.