When you walk into Gold’s one of the first things you see is a big sign:
Kinda hard to miss.
But let’s say you’re jonesing for a corned beef on rye. You can’t think — or see — straight. So you stop at the first counter you see.
And there’s a second sign:
Even harder to miss than the first, no?
Day after day, week after week, month after month, customers wait — often in a long line — at the front counter.
When they finally place their order — corned beef on rye, sauerkraut, Swiss cheese and mustard! — these folks are shocked, shocked to learn that sandwiches are ordered AT THE BACK COUNTER.