It's probably better to just relax about it. If you can't close the kitchen early than expect to be there an hour or so after and be happy the days you leave early.
The problem isn't the people using a restaurant during business hours. If you don't have enough time to clean then the restaurant needs to close earlier so there is enough time to clean
But it can be set up so that orders can't be taken after a certain time. That said I avoid it because usually all that's left are the dregs of the days ingredients and people who just wanna get the f home. I don't mess with that combo.
Well I'm from southern Louisiana, so like just an inch of snow is enough to pretty much grind the city to a halt in the rare instance that it gets cold enough.
The bad thing is people that come into your restaurant 10 minutes before close, ask what time you close, and then sit down. People who do that don't tip well.
The reality is that as an employee you get paid to serve people until close. Close is not when you leave for the day and clean up.
What is more annoying is that managers (and sometimes owners) are too dumb to realize this and not allow or schedule people past close to clean up or handle the last customer.
I was a manger at a few places (and an employee) and this was a per peeve of mine and I would make sure my employees were scheduled past close to do what they needed to close after close. Often that meant Overtime pay for the employees, which is good for them. And if the place was dead at close then they got out on time and no worries. For the owners this meant better customer service and better return customers, meaning more money all around.
Closing early, I have found to be a slippery slope. People start getting turned away possibly first because of your bad attitude at 5 to close and then it's dead at 30 to close so managers close early, and eventually it becomes an hour. Think about the places you visit just before close, everyone does, and how much more appreciative you are when the tables are turned. I know i tip better when given great service, and even better than that when it's right before closing.
Maybe change your hours?
We're still dealing with labor shortages since the pandemic first started.
It's probably better to just relax about it. If you can't close the kitchen early than expect to be there an hour or so after and be happy the days you leave early.
So change your hours and close the kitchen or store an hour before you need to leave
You're open.
Doesn't matter still rude af
You're getting paid, though.
Not nearly enough. Some time is more valuable than other time.
The problem isn't the people using a restaurant during business hours. If you don't have enough time to clean then the restaurant needs to close earlier so there is enough time to clean
The store should cut off deliveries early🤷♂️
We can't turn off the internet unfortunately
But it can be set up so that orders can't be taken after a certain time. That said I avoid it because usually all that's left are the dregs of the days ingredients and people who just wanna get the f home. I don't mess with that combo.
Be mad at the owner
Just don't be mad. Better for your blood pressure.
Why about in a massive snow storm?
Well I'm from southern Louisiana, so like just an inch of snow is enough to pretty much grind the city to a halt in the rare instance that it gets cold enough.
I've heard that. I'm in Wyoming and we've got 8" already. My wife decided she's hungry.
The bad thing is people that come into your restaurant 10 minutes before close, ask what time you close, and then sit down. People who do that don't tip well.
In my line of work it's real easy to tell which people have empathy and which people have none
I would like to tip more but I am broke af.
You're open until you're not.
I get it how irritating that would be - but if you close at 9 and this is an issue, then communicate that you close for delivery orders at 8.
Not that uncommon in food establishments that the kitchen closes earlier than the restaurant, too.
Used to work at a deli sandwich spot as a teenager. Then as a waiter in college. These people are everywhere.
The reality is that as an employee you get paid to serve people until close. Close is not when you leave for the day and clean up.
What is more annoying is that managers (and sometimes owners) are too dumb to realize this and not allow or schedule people past close to clean up or handle the last customer.
I was a manger at a few places (and an employee) and this was a per peeve of mine and I would make sure my employees were scheduled past close to do what they needed to close after close. Often that meant Overtime pay for the employees, which is good for them. And if the place was dead at close then they got out on time and no worries. For the owners this meant better customer service and better return customers, meaning more money all around.
Closing early, I have found to be a slippery slope. People start getting turned away possibly first because of your bad attitude at 5 to close and then it's dead at 30 to close so managers close early, and eventually it becomes an hour. Think about the places you visit just before close, everyone does, and how much more appreciative you are when the tables are turned. I know i tip better when given great service, and even better than that when it's right before closing.
I'd rather have to make a delivery order than have someone dine in at that time.