One Maxim editor spends a day working at Guy Fieri’s notoriously panned Times Square eatery and chronicles his adventures in Flavortown. Turns out, it’s no easy gig: ‘If everyone knew what it’s like to work in a restaurant,’ he [Fieri] tells me, ‘they wouldn’t be such asses about what goes on out front.’ After two minutes in the hot-as-the-devil’s-grundle sauté station, I understand exactly what he means.”