No matter how much you "rehearse" for a restaurant opening, nothing is like when the doors open to real customers. When my son opens a new location, they always have a night with "friends and family" and invite enough people to stress the staff, both front of the house and the kitchen. Those diners will give feedback that will be used to prepare for the real opening with paying customers. Even then, there will be hiccups. I would never judge a restaurant based on a visit in their first month of opening. I don't think it adequately reflects what you will find later on.
I can understand the feeling that any retail establishment should have things in order when they first open. However, with bills and wages to pay, there is a lot of pressure to open the doors to paying customers as soon as possible. Balancing the need to make a good first impression with the need to pay the rent, etc., is a tightrope act. Let's see what happens down the road.
