My new thing at South African chain-type and quick service restaurants is to first see if there are more staff than customers at any given time. If there are, I leave immediately and make another plan.
There's something about having a manager, three sub-managers and ten waiters standing around looking as pathetic as ever - three to poke the credit card machine to get it to work, another three to welcome people into the place - you know the vibe.
Look inside a Nandos, it's a shitshow. Three customers wanting something fairly basic, and twelve staff completley spinning in the kitchen - with those operating the cash register always very upset with the sods deep-frying stuff in the back. Every single time... How are they not coping? Go somewhere with one or two staff and 15 customers and presto, shit gets done.