I like that analogy, but I'd almost take it a little further. It's a restaurant with no menu and
claims it has every ingredient you could ever want in the kitchen. If you ask for a sandwich, you'll get a sandwich, and it'll probably be edible. But if you want anything approaching the quality of even a mid-tier restaurant, you almost need to know how to cook it yourself in order to order it, or at least have a very broad idea of what you're willing to accept.
Just saying you want a chicken florentine isn't enough. You may also have to specify that the chicken is fresh but also not still alive, and that kale isn't the same as spinach, and confirm that they have the correct recipe for mornay sauce even though every chef should already know that. And even if you do all that, you may still get a chicken cordon bleu for reasons you cannot explain and neither can the kitchen.
When it's free/cheap, and I'm up for an adventure and sending stuff back to try again a few times, it's not bad. If I'm having to pay a pretty high amount for it and still treat learning the system like a second job, I start to have questions about why I'm bothering.