I feel like those last 3 panels could sum up a lot of my workplace challenges.
"Stale and Difficult" is the best name for a restaurant ever.
I'd generally avoid any food that feels the need to say gourmet anywhere on it. That's what you call a "tell". It's akin to saying, "we NEVER use child labor," when nobody ever asked about it.
My general rule of thumb is whichever's cheapest.