Truth Be Told interview questions

I interviewed with a manager from Truth Be Told tavern at University of Chicago. The interview began professionally, but the more that the manager opened up about the restaurant's status, I began to understand why it was so short-staffed (no bartender behind the bar, only one server present). He explained that they were searching for the correct staff that will follow his instructions and support his idea of what the restaurant should be. He also mentioned that he had only been working for the restaurant for one month. This told me that they must have recently fired the entire staff (management included) in order to "clean house" and start over. I've worked with several different types of managers within different types of formal and non-formal restaurants over the years, and this management 100% fit into the category of high-strung/expecting nothing less than perfection from their employees. As this is only a small restaurant (probably serves 80 or less customers at a time) in the middle of a college campus (only serves people visiting campus), I don't believe that working under this aggressive level of scrutiny by management in such a low volume/inconsistently paced restaurant is worth the stress.