Thread: Pleas, please, please!!!

Either the boss doesn't mind paying you to be there for another hour after close cleaning up cause you waited till close to start shut down

OR

The boss needs to lock the doors sooner. But then would you be cleaning up and getting upset when people came in 5 min before the new door lock time?

If a place of business is open til 10 and letting people come in then I would think those people EXPECT to be served, and rightly so I would think. Last time I was in Food Service we expected to be there an hour after the doors locked serving people that were still there.

Originally Posted by Glitch

Either the boss doesn't mind paying you to be there for another hour after close cleaning up cause you waited till close to start shut down

OR

The boss needs to lock the doors sooner. But then would you be cleaning up and getting upset when people came in 5 min before the new door lock time?

If a place of business is open til 10 and letting people come in then I would think those people EXPECT to be served, and rightly so I would think. Last time I was in Food Service we expected to be there an hour after the doors locked serving people that were still there.

If people come in (almost always some crappy 2 top) 2 minutes before close, we will serve them. It just sucks when it happens because then you can't flip chairs / do certain closing things until they are done eating and out the door, so the extra time sucks. Especially when we have 2 closers, only one person has the table and the people may tip 18% or so, but it doesn't make up for the other person standing around at $2.13 an hour (and will have a $0 paycheck at the end of the week anyways), the kitchen staff staying around at a total of like $50 an hour, and me waiting for that one table to leave so the server can give me their money. So it kinda sucks for the employees and the restaurant.

Ive had employees of mine do this in the past....They got grilled for it.

If you are open until 10, then you are expected to be able to serve the customer as well at 9:59 as you would 1pm. Why? Because thats how you build sales. All it takes is one pissed off customer and about 5000 worth of lifetime business goes out the window (5000 per customer is a DQ figure). An extra 30 minutes worth of labor at an average of 2 closers is not significant when you take into account keeping prospective customers happy. So as a business owner, its a good trade off.

Now, of course you can "pre-close." You can cover things up, pre-clean, use wrappers as temporary table tops while you make orders, filter fryers, etc....but you NEVER shut down equipment!

Besides, unless you are a salaried employee, you get PAID for that extra time you are there......so next time you should be happy when you get customers near closing time! More money in your pocket and for the business.

Originally Posted by vafaskillz

Ive had employees of mine do this in the past....They got grilled for it.

If you are open until 10, then you are expected to be able to serve the customer as well at 9:59 as you would 1pm. Why? Because thats how you build sales. All it takes is one pissed off customer and about 5000 worth of lifetime business goes out the window (5000 per customer is a DQ figure). An extra 30 minutes worth of labor at an average of 2 closers is not significant when you take into account keeping prospective customers happy. So as a business owner, its a good trade off.

Now, of course you can "pre-close." You can cover things up, pre-clean, use wrappers as temporary table tops while you make orders, filter fryers, etc....but you NEVER shut down equipment!

Besides, unless you are a salaried employee, you get PAID for that extra time you are there......so next time you should be happy when you get customers near closing time! More money in your pocket and for the business.

Yeah it's not as bad when you get hourly, but when I operate off tips and get a $0 paycheck it kinda blows standing around for free. ;-)