- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: OT's opinion on staying at a place past closing time
Posted on 1/15/18 at 11:01 am to ThatMakesSense
Posted on 1/15/18 at 11:01 am to ThatMakesSense
Yes doing their job. They will also spit in it or serve it cold and fricked up. Depends on the restaurant too
2
Posted on 1/15/18 at 11:04 am to Deuces
If I go somewhere and walk in right before they close, it's normally because I didn't know it closed then. If I do, I always order right when they come greet me, apologize, and tip big
Posted on 1/15/18 at 11:07 am to Tigers0891
quote:
They will also spit in it
My wife was in the service industry over 20 years and never once witnessed this.
Posted on 1/15/18 at 11:25 am to mouton
I was in the "service industry" washing dishes and cooking breakfast for six months. I saw plenty of nasty shite including sweat and spit. Good for your wife though.
Posted on 1/15/18 at 11:28 am to Deuces
Trashy, especially when the perpetrators don't tip well.
However, I actually did this yesterday. Granted, it was a post lunch closure (2:30) and I got there at 2:00, ordered and ate quickly, was out by 2:40
However, I actually did this yesterday. Granted, it was a post lunch closure (2:30) and I got there at 2:00, ordered and ate quickly, was out by 2:40
Posted on 1/15/18 at 11:53 am to Jor Jor The Dinosaur
Posted on 1/15/18 at 12:08 pm to mouton
quote:
My wife was a GM for a couple of chain restaurants and made a lot more than that. That is about what her regular managers made.
Right. A GM/Proprietor at an Outback Steakhouse made right at 100k in the 90s.
Papa Johns GM's now make around 55k but get bonuses based on unrealistic metrics for food/labor/service level(delivery and order times). They incorporate several tricks to meet goals for bonuses. Like send you on a delivery that's already been dispatched and checked back in on the computer. Or Paying someone cash to work a shift off the clock(they don't enter in 2-3 cash orders into the system and give that employee the cash under the table.
). It's definitely not worth the headaches and money for fastfood/pizza chains. The turnover of shift managers is the primary culprit. The GM has to pick up all those shifts when those frickers get burnt out and understandably quit after working 60 hr weeks for $10-$12/hr and straight overtime.
This post was edited on 1/15/18 at 12:11 pm
Posted on 1/15/18 at 12:11 pm to Tigers0891
quote:
They will also spit in it or serve it cold and fricked up. Depends on the restaurant too
And people wonder why these folks cant be paid like the rest of the working world..
If you stop dangling the carrot in front of them, they dont work.
Posted on 1/15/18 at 12:12 pm to Jor Jor The Dinosaur
I've done this before, got in about an hour and a half before closing. Stayed after closing watching a baseball game on the West Coast. Bartender and I sat and chatted, I paid and tipped before they closed and paid for a couple of future beers.
Posted on 1/15/18 at 12:34 pm to mikelbr
quote:
GM/Proprietor at an Outback Steakhouse made right at 100k in the 90s.
My wife did not make that much but was in the eighties with bonuses.
Posted on 1/15/18 at 12:36 pm to mouton
quote:
My wife did not make that much but was in the eighties with bonuses.
Yea I think you're right. That total may have included a signing bonus kind of thing from the Franchisor at the time. 80s seems legit.
Posted on 1/15/18 at 12:37 pm to Deuces
This would happen a lot when I was working in college, it was always a certain demographic who would come in at closing time, we once had a lady call at 10:45, closing time was 11 on weekends for the kitchen and asked if we could serve a party of 15
I was like nope
I was like nope
Posted on 1/15/18 at 12:38 pm to mikelbr
quote:
Papa Johns GM's now make around 55k but get bonuses based on unrealistic metrics for food/labor/service level(delivery and order times).
I heard a lot of pizza joints made changes to their bonus systems and lost a lot of talent due to it. Let the people make their damn money
Posted on 1/15/18 at 12:49 pm to jmarto1
quote:
I heard a lot of pizza joints made changes to their bonus systems and lost a lot of talent due to it. Let the people make their damn money
The hoops the GM jump through to reach goals is absurdly counter-productive.
It causes confusion for drivers when they're taking deliveries that are already completed in the system. That results in bad/free orders almost every day. Additionally, the GM will spend at LEAST 30 minutes each shift circumventing the system to fudge metrics.
Posted on 1/15/18 at 12:57 pm to mikelbr
Yea, that's ridiculous. Talent in food service is severely underrated and companies think it is easy to replace. When you get a good manager/operator you need to keep them!
Posted on 1/15/18 at 1:10 pm to jmarto1
It really is a tough job.
Posted on 1/15/18 at 1:16 pm to mouton
quote:
That average is taking fast food managers into account.
That's why he gave you the median salary instead of the mean.
Posted on 1/15/18 at 1:21 pm to mouton
I'm definitely lucky with where I am at. My strength is hiring strong/loyal talent. Every hire not done by me has been terrible and didn't work out. Every one of my hires, sans one, has excelled. I think I just don't like to work hard and find people who can carry their weight
Posted on 1/15/18 at 2:12 pm to EyeTwentyNole
quote:This guy gets it
I always worked FOH so it wasn't that big of a deal to me but BOH has a lot of shite to do before they are able to leave, I'd think it would be common ettiquete to not knowingly screw people,
It's not a big deal for FOH but BOH just spent 2 hours cleaning and closing the kitchen just to try and leave sort of close to on time. Servers just have to wipe the table down and maybe do a few small odd jobs to leave. The kitchen is much more affected by this. But most customers would only thing about the server.
And some jabroni walks in 3 minutes before close, orders food, and now BOH has to re-clean and re-close the whole kitchen again.
It's a dick move but hey its a free country. You need your food 2 minutes before a place closes you have that right. But you're an a-hole
Posted on 1/15/18 at 3:58 pm to Deuces
I was at a bar the other night that closes at 2am. We convinced them to stay open if everyone tipped the bartender jar 5 dollars. Every single person in there did and we stayed till 430 am
Page 6 of 7
Popular
Back to top
Follow TigerDroppings for LSU Football News