Real insights into the workings of Red Lobster are found in a novel, “Last Night at the Lobster,” by Stewart O’Nan. I borrowed the book on interlibrary loan from the Grand Forks Public Library. But librarians said the book will be available here. It tells of the equipment in the kitchens, the specific duties of cooks and kitchen helpers. It describes the job of greeters, seaters and servers in all Red Lobsters.