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Started By
Message
re: Showing up at a restaurant,minutes after posted closing time.
Posted on 5/29/11 at 1:46 pm to Golfer
Posted on 5/29/11 at 1:46 pm to Golfer
I guess we can agree to disagree on this one. I worked in a lot of different restaurants when I was younger, and I was definitely a clock watcher. I think it depends on the quality of the restaurant also. I don't think you can go into a Chili's or Outback and expect them to be happy about staying late for a $7-$10 tip.
2
Posted on 5/29/11 at 1:53 pm to TulaneTigerFan
Why would you walk into a restaurant that late. The wait staff is already cleaning and doing their book. The kitchen has already rolled their post service joint and pulled the mats. Everyone is tired from being on their feet all day. Just go grab a burger somewhere.
Posted on 5/29/11 at 1:54 pm to Golfer
quote:
Clock watchers don't belong in a service industry.
What separates servers, cooks, and bartenders from any other employees that want to go home when business shuts down?
Posted on 5/29/11 at 3:54 pm to DanglingFury
Restaurants that I have worked at seat until time posted on door for all to see. When the ticket comes in,we cook the food,and when they finish eating we clean up and go home. WE don`t seat after posted closing times. If you come in one minute before closing it won`t be a problem. One minute after,I can`t help you. These people are probably late for everything and don`t see any problem with it. 
Posted on 5/29/11 at 3:55 pm to Golfer
quote:
What? Clock watchers don't belong in a service industry.
With all respect, you don't know what the hell you're talking about.
Posted on 5/29/11 at 4:02 pm to TulaneTigerFan
quote:
expect them to be happy about staying late for a $7-$10 tip.
I get the feeling Golfer would tip $2 on a $30 dollar check.
Apparently, he expects the restaurant biz to operate differently than any other type of business.
The last thing I want to eat, is food from a pissed off kitchen. Not very smart.
Posted on 5/29/11 at 5:00 pm to BayouBlitz
my personal rule's an hour and a half before closing to order food anywhere ..
Posted on 5/29/11 at 5:45 pm to BayouBlitz
quote:
I get the feeling Golfer would tip $2 on a $30 dollar check.
this. he doesn't seem to have a high opinion of people in the industry. just maybe, he doesn't go to the right places.
Posted on 5/29/11 at 7:38 pm to VOR
I can guarantee if golfer is practicing what he is preaching then he has eaten an assortment of human fluids, hairs, dirt, and grime. I don't work in the industry, but I respect those that do and would never piss off people that handle my food..
Posted on 5/29/11 at 8:12 pm to Rebman601
Tyler said it best...
quote:
Hi. You're going to call off your rigorous investigation. You're going to publicly state that there is no underground group. Or... these guys are going to take your balls. They're going to send one to the New York Times, one to the LA Times press-release style. Look, the people you are after are the people you depend on. We cook your meals, we haul your trash, we connect your calls, we drive your ambulances. We guard you while you sleep. Do not... frick with us.
Posted on 5/30/11 at 12:14 am to VOR
quote:
this. he doesn't seem to have a high opinion of people in the industry. just maybe, he doesn't go to the right places.
I haven't tipped below 20% in years...
Posted on 5/30/11 at 8:14 am to Golfer
quote:
I haven't tipped below 20% in years...
You might want to bump that up to 40 or 50%, captain. There's no way around it. Walking into a restaurant 5 min till close, when it's completely empty and expecting to sit for an hour and eat like you would normally is a dick move. Plain and simple.
Of course, there are exceptions. If the place is packed, ask for the manager and ask politely if they are staying open late because you normally don't dick-dine. Private parties that extend past closing (extra money paid to stay), groups who call ahead earlier in the day or week to make sure it's okay to dine late, etc.
But if you walk into a completely dead restaurant off the street at 5 minutes before close, the hostess takes a few minutes to even walk to the front to seat you (hoping you'll leave), the entire kitchen is looking at you through the expediters window (planning all manner of retaliation) and they turn off all the TV's, fans, shut down the bar and begin vacuuming under your feet (restaurant code for GTFO)... You. Are. A. Dick.
Posted on 5/30/11 at 9:10 am to OPR
All I can tell you is I've worked in kitchens, and yes, we are ready to GTFO at the end of the shift. Not only that, but the fact is that at best you'll get a hastily prepared meal. At worst you'll get some floor spice on your meat. (Largely dependent on your attitude and that of the cook in question)
It's not about clock watching, it's about the fact that I've likely already broken down my station and half my shite's in the walk-in or thrown out by now, and that I've probably just cleaned up all the mess that accumulates during service and dont wanna go mess it right back up again on account of your dumb arse.
Or maybe, i just emptied the fryer and there's no oil left in it, or whatever.
It's not about clock watching, it's about the fact that I've likely already broken down my station and half my shite's in the walk-in or thrown out by now, and that I've probably just cleaned up all the mess that accumulates during service and dont wanna go mess it right back up again on account of your dumb arse.
Or maybe, i just emptied the fryer and there's no oil left in it, or whatever.
Posted on 5/30/11 at 9:18 am to TigerSpy
of course, i have often wondered why closing time is quitting time in the restaurant biz ... why not just pay everyone an extra hour to clean up after you lock your doors ... if a restaurant's hours are 11AM to 10PM .. to most, closing time is really 8:30 or 9PM in that instance .. so, under this universally accepted process, the restaurant basically costs itself an hour to an hour and a half of revenue nightly .. why not just keep the kitchen running full force until 10PM, then lock the doors and spend the next hour cleaning up ?
Posted on 5/30/11 at 9:26 am to TigahRag
quote:
of course, i have often wondered why closing time is quitting time in the restaurant biz ... why not just pay everyone an extra hour to clean up after you lock your doors ... if a restaurant's hours are 11AM to 10PM .. to most, closing time is really 8:30 or 9PM in that instance .. so, under this universally accepted process, the restaurant basically costs itself an hour to an hour and a half of revenue nightly .. why not just keep the kitchen running full force until 10PM, then lock the doors and spend the next hour cleaning up ?
I'm hoping this is sarcasm.
Posted on 5/30/11 at 9:40 am to Hulkklogan
why would it be ? what is so difficult to understand about that ? just schedule and pay people to clean up an hour after the doors are locked ? what is so ridiculous about that ? there are businesses where people's shifts either start an hour before opening or end an hour after closing ... it avoids incidents where a station is completely cleaned and a customer walks in five minutes until closing time ... i worked both as a waiter and in the kitchen in the restaurant biz .. i could clean my station in half the time if no customers walked in as i could having to go back and forth between cleaning up and servicing business ...
the main point being eliminating the conflict between the kitchen and a paying customer walking in just before closing ..
the main point being eliminating the conflict between the kitchen and a paying customer walking in just before closing ..
This post was edited on 5/30/11 at 9:43 am
Posted on 5/30/11 at 9:57 am to TigahRag
Depending on how busy a place is I've seen workers leave at 1130 when the doors close at 10
Posted on 5/30/11 at 10:01 am to Powerman
i remember it being two hours sometimes .. but they would start cutting people in the kitchen loose at closing and then you would have two people cleaning the whole thing after that .. my main point is to erase the kitchen mentality that the person that walks in in the last half hour is the devil .. if you want to start cleaning your station before closing, that's fine .. but understand you may have to mess it up again if customers walk in and you just need to approach them like you did customers four hours ago ...
This post was edited on 5/30/11 at 10:02 am
Posted on 5/30/11 at 10:04 am to TigahRag
I think the smarter thing to do would be to have a late night menu
Break it down where you need a much smaller kitchen station to respond to late night requests.
Break it down where you need a much smaller kitchen station to respond to late night requests.
Posted on 5/30/11 at 10:07 am to Powerman
yeah, exactly .. and just realize a handful of stations just can't be broken down until actual closing ... like i said, my main point is to eliminate that kitchen mentality .. but, i realize it is here to stay so i courteously abide by it as a customer ... but there are times where i may be busy until 9 or so and would love to be able to get something from a place that closes at 10, but know i have a chance of getting ear wax put on my burger or something so, obviously, i don't go .. i am sure a lot of people are in that boat ..
This post was edited on 5/30/11 at 10:08 am
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