I have had my bakery door open with customers flowing in for over 24 hours just with the 24 hour cook time food from current goal and all my counters are still full. What's the deal? Usually bakery story clears quick and quicker than restaurant story.
Add me if you're a frequent tipper. I return tips. ID is Swansoda
Sorry to hear that swansoda. Do you know which dishes this is affecting you on and how many servings it goes from within your wait?
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