hmm, working as an agency chef, i see plenty of places.
One place i worked at, hadnt been refurbished in at least 40 years and had unqualified staff everywhere. One example was seafood being left out for service - 6 till 11pm on benches in the open air or stored uncovered in fridges in collanders. On top of that, being told how to cook a steak, but i digress. Coolroom entrance was about 5'5" (im at least 5'11"), One chopping board for the entire service (never washed just wiped with a teatowel), oil all over the floors, minimal benchspace, cockroaches, stuff just thrown into coolrooms (no exclusions for cooked and raw meats veg etc.
Basically, i told the agency that my name is never to be linked to that place again.
Another place i worked at had almost the same situation, plus old equipment and a serious lack of teatowels. This place never seemed to get cleaned that often or that well, all made worse by the twin factors 1) the restaurant manageress was an ex waitress who married the owner and; 2) the previous job i worked that day was an industrial kitchen within a pharmaceutical plant (now they are clean - no exceptions)
"Nothing quite like the feeling of something newl"