Grylt: visit two review

I think I'm going to take a few weeks off from visiting grylt, in the hopes that they get more consistent and the workers learn more about what they're doing.  First, the picture from my visit last week (mashed potatoes, spinach salad, seared ahi):

Here's the picture from today: (potatoes, romaine salad, ahi. I'll admit that I ate a tomato and a couple forkfuls of potatoes before remembering to take a picture):

So, the reasons I'm taking a break:

1. Clearly got less ahi this week than last. Maybe last week was a fluke, but that suggests that serving sizes aren't well defined.  One difference was that last week, the fish was sliced and plated by a guy in a chef jacket.  This week, one of the five girls standing around did that. That leads to the next point:
2. There were about six people working today, but it seemed like only two or three of them were actively preparing food.  The rest seemed to be standing around back in the kitchen.  I don't know how the kitchen is run, but there didn't seem to be anything cooking on the top, but perhaps they were waiting for something in the oven.  Still, it seems like having stations would be the way to go: hot side server, salad server, protein server, checkout, protein chef in kitchen, hot side chef in the kitchen.  That way, everyone has a job, and the line runs smoothly.
3. The guy doing my salad today didn't really seem to know the menu.  There are four different veggie sides listed on the menu, each with a different base and set of toppings.  I asked for the romaine, and after putting a few leaves into the box, he then started adding mandarin oranges. Sure, that's fine, but those belong on the spring mix salad.  He realized this, put the oranges back, and then added the tomatoes, grilled onions, and parmesan.  However, despite having a variety of tongs in the different toppings, he did all of this with the same set.  It was obvious that there were problems when the moisture from the tomatoes and onions caused the parmesan to stick to the tongs. In any case, this seems like the wrong way to do things.
4. After all the sides were done, I had to wait a few minutes while no one was bothering with the protein station.  I could see the ahi, including the one slice (that I got) that wasn't sitting on the plate with the rest of the unsliced fish, but down on the slicing counter. However, no one took the initiative to slice and plate, as they all seemed to be concerned with the previous order that had piled up on a back table due to a missing ingredient (either chicken or tofu, because everything the steak and fish were available).  Wouldn't having her pay and wait, or simply wait be the better option than ignoring all subsequent orders?
5. When a first time customer came in and asked if they had a printed menu he could take to study at home, three different workers rushed into the back to find them.  Two of them came back, half handed the menu to the guy, and then took it back because they'd been printed/copied wrong and the top was cut off.  The third apparently knew where the secret stash of correct copies lived, and was able to help the guy.  I would think that study-aid menus would work better if they are out where people can get them as they're standing in line.

As for flavor: today's potatoes were better than last week, which is good because I forgot my drug-dealer folder of sea salt at home.  Everything else tasted perfectly fine, but I'm concerned about the consistency and future quality.  They've only been open for a month or two, so I'm guessing this is just an issue of getting everyone trained and getting a system in place.  With that in mind, I'll take a month or two off, and then stop back in after they've hopefully sorted things out some more.