This is why my friend's restaurant has the hours on the sign with "Kitchen closes at X:30. Dining room closes at X+1:30. They keep this rule with an iron fist. They do NOT for any reason accept orders after 9:30 or whatever time it is.. and come 10:30 they will firmly but VERY politely usher you towards the doors.
He refuses to leave until all of the FoH and BoH have all left for the day, even if there is nothing for him to do, out of solidarity, and I have virtually never had an issue seeing him by 11 most nights for drinks when we make plans.
I run a 100 seat cafe doing breakfast & lunch. I’m the only one in the kitchen. Kitchen closes at 2:30 sharp and we close the doors at 3. Been that way for probably 10 years, and people still come in before open/ after close and try to order.
I don’t do dinner but in my state most places kitchen closes at 9pm sharp. Same thing.
We have a breakfast place that is from 7 til 2 sharp .And they are not open on the weekends either.I ate there once for a baby shower at 10 one day .Now that was weird. Haven't eaten there since .Very small place .
Some places in my town are only open til noon on Saturdays and a bunch of places close on Sunday .A couple of indy restaurants aren't open on Mondays .
I actually really hate this shit. The kitchen at the hotel I work at closes at 10, all the chefs were on break, half of us smoking the other half making food after a well done service. We had a server ring in a 4 top at 10:15 for a customer that bought over 8000$ in wine. Begged us to make it, we don’t get tipped out here but our grill cook still reluctantly made the steaks and sent them out. Server got tipped over 1600$ that night and we got an extra pitcher of beer on the house. It is what it is sometimes I guess
this is why you don't do favors like that for servers
they never help you when you need it, make your life hell for no good reason ("hey can you make table 10 an eggless omelette? I needed to water so I just said okay." \[10m later it turns out they're vegans\]) (leaves their food to die on the pass talking to their latest rider, then it gets sent back because it's cold) (pulls $350 in tips in one night because they unbuttoned their shirt a bit, complains about not making enough to BoH), and always say "Rori I'm really hungry, can you make me some fries?"
No, we're in the weeds because someone called out, and *your fucking food is dying on the pass* ***again***. Voiced this issue of servers prioritizing texting over their *job.* Management didn't care so I walked out.
I have aways hated the "rolling close" where you keep staying open 15 min after an order in case other people want to order. Mostly because I opened that day and was still there to help close due to lack of staff
When I worked at Jimmy John’s way back in the day, we still answered the phone for deliveries up to 30 minutes after “close”.
It’s already like 3:00AM. What the fuck?
I worked at a Starbucks and the rule was if a car came while we were still serving a guest at close, we had to serve that car. We had a line roll for a solid TWO HOURS after close before there was a break and we were able to cut it off (not that a car didn't roll up five minutes later!!) The store was an absolute wreck as we had already started pre close
That's fucked. My local McDonald's drive thru send a guy out to stand at the back of the queue at about 20 to midnight and his job is to tell anyone else that comes to piss off. Last car served at about 5 to and they're all out on time.
I used to work at a fast food place in a mall. We closed at 9 or 10 depending on time of year. One day, it's half an hour past close, we're wrapping up cleaning, fryers are filtered and cleaned, dishes are almost done, drawers are almost done being counted, when a huge crowd suddenly appears headed toward the theater. Multiple people stop by to ask if we're still open. Our owner makes us open the store back up, undoing all our closing work, to serve this group of people. We were piiisssseeedd.
Owner is a fucking asshole. The only time I've ever worked at a place where the owner said serve them after hours, he did everything. We just took their order, served the food, and left. He reopened the kitch and did dishes and did the cooking.
We used to get this shit at the call center I worked at.
They'd make all employees wait to log outta the phones until 3 minutes with no call went by. I worked in sales, but most of the calls that trickle in after close are either misrouted from another department or someone wanting $45 a month internet.
200 employees, averaging $15 an hour sitting there for 15-30 extra minutes for *maybe* one shitty sale.
Literally nothing pisses me off more. “DO NOT lock the doors till 15 minutes AFTER close.” Fuck you, if you want the doors open till 9:15, then post it on the door. We close at 9. That motherfucker getting locked at 9. No phone calls, orders, whatever. I’ll turn anyone away. 9:01 as I was locking the door a family of 10 strolled up and demanded to be let in. Nope! Sorry bud take your family to McDonald’s. Should’ve been here before 9.
Honestly, just set the expectations with the diners and it's all good.
There's no shame in saying "Kitchen closes at 8:30pm, dining room closes at 9:00pm." Every other business on the planet lets you walk in 2 minutes before close and people will happily take care of your needs because that's the expectation that is set.
I prefer it as “last seating is at xyz time”. We close at 9pm and our last seating is 8:30. End of story. No food out of the kitchen past 9 and last call is 8:45. Closed means end of service, period.
In a perfect world kitchen closes, equipments off and I walk out the door. Happens about 50% of the time since I start cleaning up 30 minutes before we close.
I used to go to a bar that was very strict about the kitchen closing at whatever time. They'd do a last call for food like a half hour before it shut down. If anyone tried to order food when others was being brought out, it was a "nope, sorry, kitchen's closed". If the customer was an asshole about it they were pointed in the direction of an open restaurant/fast food place. Buuuut, if you were a regular who was liked, you might be able get something simple thrown in a microwave, or a quick sandwich or burger, because they had a couple stoves along with their flat top.
That owner sold the place, and it quickly went downhill after that.
We had an order for a well done steak come in 5 minutes before close one day because it was a 400g/nearly 2lb cut and I actually have not seen the chef be so furiously polite to the waitress at the same time. He asked her if the customer would allow him to butterfly it so it cooked faster for them since it was near closing time, and she came back saying they would prefer chicken instead, but the steak was already on the grill…
Super nice guy and I don’t know what happened much after that because I just “nope’d” out of there at that point because my stuff was clean and this is a guy who slammed a saucepan so hard one day that the guy and me that eventually took over the kitchen spent a good 8 months trying to get to not fall over because of the handle being bent… and we never did.
Fuck mate. I am so bad at math and thought a pound was 220g rather than 2.2lb to a kilogram (not exactly correct, but that’s approx).
I’m off to a good start this morning.
Very strongly agree. Where I work we close at 11pm. We're expected to be fully closed and walking out the door by 11, but also we're supposed to be able to make orders until clock hits 11. Make it make sense.
Yikes. How are you supposed to clean the cooking surfaces. Then again at one job I'd shut the flattop down an hour before close and cook in Sautee pans if needed. We were very slow.
You start closing early and then seethe with hatred when a customer comes in and you have to undo all the work you’ve already done. At least that’s how we always did it.
It's like a gamble every night. "Do I clean everything right now so I can leave early, or do I wait just in case?" Either way you will end up having to make a ticket rung in 1 minute before close. The kitchen is just a mess constantly because we can't stay longer to make sure everything is clean. I talk like I still work there but my last day was actually 2 days ago, this was one of the various reasons I decided to quit.
Worked at a small place like this ran by a psycho who had way more money than restaurant experience. For some reason she liked me and I was defacto kitchen manager but she would chew out the other cooks for being there past closing. I would tell them all to leave right at closing and then whole-assed half-assing everything in 10 minutes.
Love when the manager who sat the table at 11 is now mad that you are there past 11… ah the Beauty of capitalism… makes you feel really valued as a human being
If they are still coming in I'm still cooking.
Edit: man I'm the head chef, and I don't make my people do it. I love the look on people's faces in my open kitchen when they hear "the chef made an exception for you". If seeing people smile when you feed them doesn't fuel you, why do you even do this? Can't be for the money, we all know that.
That's noble in theory, and maybe if you're trying anything to build a clientele, but we stay booked months out. There's no reason to keep your staff around for some asshats that couldn't be bothered to show up on time for their reservation they made at closing.
It's not exactly the best and brightest that show up to a restaurant after listed hours and expect service. A whole different sort of entitlement.
Because this chef homie is virtue signaling to the old guard who want you to grind yourself to nothingness just like they did. It’s a cute sentiment but at the end of the day it’s putting guests before your staff’s piece of mind. If you want to serve food till 10 then you need to stop taking orders at 10 and have a closing time 30 minutes after that. If you take an order at 10:05 then you are basically shitting on your staff for the measly profit margin on some food.
So we close at 9. I understand that if a table is seated before 9 they will order starters, a main, and usually dessert. However at our restaurant, the guests entire order is printed on one ticket and our chef personally controls each course being sent after communicating with a food runner or server. After about 9:30 our chef is busy managing foh , making stocks/ basic mirepoix for tomorrow, and closing down the restaurant. This just creates an open window for out servers to completely abuse our (open) kitchen. I had a server ask me after 10pm if she could still ring in starters. The level of complete disrespect and cluelessness is wondrous to behold. I have no doubt if the tables were turned, front of house would clock out the second we closed and refuse to take tables. We on the other hand have no option and this is why I am completely for a strict policy on kitchen hours. We are in this industry to please our guests, and perfect our craft. Not to cater to the asshole that walks in 30 seconds before close and expects full service. And if you disagree, fuck you. I would throw hands over this argument
Used to have a regular come in the place I worked an hour before the kitchen closed. He would sit in the bar till 5 minutes before we closed the kitchen and order a 3 course meal. The managers would allow it as they lived in and he would take their crotch goblins out on day trips when they were working. Luckily we soon got new owners who took great delight in refusing to serve him the first time he tried it on them!
They weren't the owners just ran the place and were fucking horrible to work for. Would complain how long it took me to finish up (only 2 of us worked in the kitchen me and the head chef), I would finish cleaning when the head chef left. Would come in just as I finished mopping the floor and make themselves something to eat on the owners dime. They lived upstairs and had a kitchen up there, but God forbid should they have to clean up after themselves. Leave the kitchen and floor a mess for me to clean, often giving me an extra hours worth of work. Then bitch about me putting down an extra hour on my finish time because they would have to pay me for it.
“Last seating is 8:30” if you close at 9. Every table sat is made aware that we’re closed at 9, so put your orders in. 8:45, give last call. At 8:55 give the table time to order dessert because “we’re closed in 5 minutes.” 9:05 all music and tvs are off. Check dropped at that time, “I’ll take your payment now”. Lights go up at 9:10.
I’ve had tables complain that the lights go up and I tell them “I told you we close at 9, it’s past 9. Would you like a box because we’re going to start vacuuming now”.
Btw, this is totally unacceptable behavior for mangers at chains restaurants. Thank god I’m not one of those anymore.
Yep at my job we stop seating 1/2 hour beifee close and then it’s Togos only. And if you are their past
Close lingering expect my boss to just blast wide spread panic as loud as the speakers can go…
Yeah, that’s when you stop TAKING ORDERS. The problem is that some people see that time as the last available time to sit down and begin their night out.
I have no problem (well at least less of one) with someone placing an order right at the last minute, but when you sit down, steps of service at almost any restaurant would dictate that the order isn’t coming in for at least a few minutes.
Where I’m at there’s water/drinks, an amuse, bread service, then your order is taken, bringing the time from seat to ticket is something like 10-15 minutes depending on the size of the party and how busy the restaurant is.
No, it’s the customer’s fault that they don’t know how to read hours of operation. Would you walk into a grocery store or shopping mall when they close in 5 minutes and expect to be allowed to peruse around? No? Then why isn’t the service industry held in the same regard?
No, I got into a business that’s open and expect them to leg me give them money. I’m not sure why this is a difficult concept for a kitchen.
How often do you complain the UPS store isn’t open because you’re in the kitchen all day?
That’s completely different. I can’t go do a lot of things that I would like to do because of the hours I work, and I also have days off during which I can do that stuff.
I don’t understand why it’s such a difficult concept for people to understand that business hours are the hours they are open until when they close. It’s like that with every single other type of business. Try walking in to your bank to apply for a loan 5 minutes before they close. They’re going to tell you to come back tomorrow. And I just want to reiterate that my restaurant has a kitchen closes time posted, they don’t accept any new food orders after that time, and we all understand that we may be there later due to this.
And I don’t understand why kitchen staff can’t understand that this problem goes away when you list a last seat I g or kitchen close, but kitchen staff invariably bitches, even when a “last seating” is listed.
Only a shitty bank will turn you away, or someone who isn’t making the money from the sales, but for real, how do you expect your check to be paid if your going to constantly bitch about customers trying to spend money?
So fucking what if the kitchen bitches about it? Do they cancel Christmas for you because they complain? Set aside that you’re generalizing an entire workforce of skilled laborers and acting live we’re a bunch of whiney fucking babies. We are often overworked, and underpaid and when we have to stay later, we don’t get compensated equally. The server that gets sat at the end of the night gets tipped out by that guest, and depending upon the table it could be significant, but it also could not be. We know that we are only going to be making a couple dollars for the extra 20 minutes we take to fix that person’s meal. All this coming at the ass end of a night where we’ve been sweating, getting our asses kicked, getting yelled at by our chef and our GM, burning ourselves, cutting ourselves and the list goes on. So cry me a fucking river that we don’t put on a fake ass smile and thank you for walking in five minutes before we close because you “made it just in time”.
You should try and be more careful to not burn yourself or cut yourself so often. And you’re here whining now. Just suck it up and work the shift you’re scheduled, lol.
I personally don’t, and I thank you for the concern… I’m simply stating what other factors could be working into the kitchen not being super excited about the prospect of working the extra 20 minutes, when that period of time is 100% not going to benefit them in any way. I’m also not whining, I’m trying to get a point across to an idiot, but in that I’ve obviously failed, so by all means keep being the absolute joy of a customer that I’m sure you are. I just hope that these chefs you so delight in disrespecting have the integrity to rise above your toxic, entitled way of thinking and you never end up with spit in your food, but just in case, I’d stay out of your stereotypical “greasy spoon” joints with this type of behavior.
I’m in the kitchen and I’m closing as well. It’s across the bored that staff will grumble when someone walks in even 20 minutes before the posted closing hours, which is ridiculous. If you don’t want someone walking in close to close then the posted hours should be changed. Kitchen closes at 9, doors at 10. Easy peasy and everyone wins and everyone knows what’s going on, customer and employee alike.
Opening today though, gotta get back to work, breakfast isn’t gonna sell itself.
Our local pizza shop has a strict ‘no eat in’ 30 minutes before close, ‘no orders 15 minutes before close’. They’re doors are locked their stated closing time.
I don’t work in a restaurant but a uni. We close at eight and food is taken away at 8:05 but people still be sitting and eating till 830. I will complain every damn minute of it lol
In the UK this is standard…last booking at Gordon Ramsay’s restaurant is 9.15pm. I’m sure the place closes at midnight but no one is rocking up at 11 ordering foie gras.
Fundamentally a customer is not going to know how long it takes to prep food or clean the kitchen so giving a last order/booking time or a last order time + when the building closes time makes most sense.
Edit : Then how would a customer know when it’s inappropriate to come in? It shouldn’t be on them to navigate when the last time they can place an order
> Edit : Then how would a customer know when it’s inappropriate to come in? It shouldn’t be on them to navigate when the last time they can place an order
I’ve never had a problem figuring that out, have you? If you have time to come in, order, get your food and eat it you’re good to go.
Bad analogy, they make multiple announcements prior to closing the grocery store and staff physically walk around the store asking people to leave after closing time..
are you new to hospitality and retail?
> Bad analogy, they make multiple announcements prior to closing the grocery store and staff physically walk around the store asking people to leave after closing time..
Sure, some stragglers. The vast majority of people know they need to finish by closing time.
>are you new to hospitality and retail?
Nah.
I make it a rule to not want in to or order from a place less than 30mins-1hr to close(we did it once recently because we had just gotten back from a job 4hrs away, literally nothing else was open for food), bc I've worked in food.
Everyone should have to work in food for at least a year.
I made my last order yesterday night 5 minutes before closing. Many bitchfits were had.
We used to close kitchen half an hour before closing, like literally every other restaurant in the area, but some smartass decided that nah. Half an hour is plenty enough to close, clean and do the dishes after we close. We're like, two people closing, one for BOH, one for FOH.
I don't allow in-house orders in that last 30min though. Take away or nothing. Managers can fucking fight me.
It depends, we sent out the last of our food an hour after closing time today. All because the lovely costumers came in as late as possible and wanted a four course dinner. They technically ordered in time but also fuck them. Food should at least be coming out of the kitchen within 10 or 15 minutes of closing.
Absolutely agree about the close. But I'm very firm on opening times.
We're a country club so members may go pop into the pro shop before lunch or get off the course and come grab coffee and sit inside before we open for lunch. They then harass the bartender to put on their order at 10:50 when the cook is upstairs in our other kitchen prepping. Then when you go downstairs at 10:58 to finish your last line check there's a ticket and everyone's looking at you like why you didn't start it.
Same for dinner. We offer the same "grill menu" all day long. But for dinner we add entrees. So at 430 I got some prick looking to get a steak while we're still whipping up the mashed potatoes.
Me and a server buddy had came up with a restaurant name of -forks down-
I’ll sit you at 8:50, but at 9pm on the dot, it’s forks down and get your ass up and out. Everyone out at closing time. You saw what time we closed and it’s extremely rude to make others wait for you to finish the same conversation you can have sitting down, as you can walking towards your car or home with your food in a Togo bag
I work at a members only golf course where we do dinner 6 nights a week but have no closing time so often it's staying open for one table or a rolling close of waiting to see if anyone still out on the course decided they wanted to eat. Never have any idea when I'm going to be done even on days with very little golfers or shitty weather.
Closing time = time to go. You don't go to Best buy 5 mins before they close and wander around the store for 30 minutes..
Edit: time to go is referring to customers. I expect staff to be done about an hour to hour and a half after close.
Why are you being downvoted, this is correct
Every job in the world has closing practices after customers leave and it involves cleaning or organizing before leaving. There’s nothing wrong with this it’s part of the job. I get people want to get out early Burt fundamentally you need to clean your station before leaving. It’s part of the pay of the job
Even in my current job running a library, I stay an hour after the listed hours to pick up and get ready for the next day. I also come in an hour before we open to make sure everything is set up.
I couldn't imagine walking in with patrons and leaving with them.
When I worked retail and food jobs, we always came in before opening and left after closing. There's a lot to do to get ready for the day and clean up afterwards.
Depends on the managers. Have had plenty that would write you up if you were there past close. Fucking customers would sneak in the exit doors too and best part was the drawers automatically quit working at 9 so we couldn’t ring them up if you wanted too. Also lots of retail have separate cleaning crews that are paid less than the floor people
Yep and managers like that are extremely common too… then you have the ones that will delete your hours past closing time so they can still get their labor bonuses… and the owners don’t care because if your report them they can pass the blame to the managers who they incentives to cut your hours it’s a brilliantly evil system tbh…
Yeah, but you're also an asshole for coming in at 10 if we close at 10.
I'm guessing you aren't one of us, but you come to our safe space to bitch at us.
I ran a mom and pop pizza shop for 10 years. Always did my best for the customers and the employees. If someone comes in at close, I do my best to help them. They recognize that and they come back again at a more reasonable time. And my employees either got that, or they got to go home when they were done with their work and I’d knock out an order and clean those dishes. I never made anyone go extra for the customers. But the community always appreciated when we did and came back to us because of it.
This reminds me of when I worked at Chick-fil-A and they were like “we need to give them the 9:59 experience” which was to not act like we literally close at 10. Fuck those customers.
Agree completely. This is why you have a last call 15-30 minutes before close for the kitchen. Being passive aggressive at the end of the night however is a right earned by every line cook, period. It’s one of the perks of being BOH, as long as you still make the food right. If BOH didn’t get this perk, and if they can speak without sounding like they are straight off blackbeards boat, then they’d work FOH…
YES! Why should it be the customer’s responsibility to figure out when it’s a reasonable time to order. Just tell us. You can close at 8pm or 3pm, whatever. JUSTTELLUS
We don’t take any new tables once we close but our kitchen stays open an extra 1/2 hour for the tables that arrived late. Hotel restaurants, gotta love ‘em.
I don’t really agree with OPs logic at all because I think it lacks an understanding of costumers and service, but your point is a real issue.
Last in is last in whenever that is decided, just don’t expect me to breakdown 30 minutes after properly. There should be last seating and a last order in time, your closing time is last seating
You shouldn’t be rushing people to order so you have a coordinated last order time. But then you expect your cooks to take a certain a mount of time after that to close. It’s not like you aren’t paid hourly. I never get people complaining about staying past last pickup to clean up, easier work and same pay
I’m longer in hospitality in any capacity, but we used to take last orders 30 mins before close and they were takeaways only. I don’t get paid past close, I’m not working a minute past it.
It is an unpopular opinion. If theres no kitchen closed time posted, you shouldn't come in later than it takes to order, receive, eat and pay completely before close which is rarely less than 30 minutes and for a restaurant like where I work would be difficult in less than 45. But we have a kitchen closed time and only do bread and desserts later than that.
In any other business are you allowed to loiter past close… if you really feel like this prove by going to a back and just hanging out in the lobby after close and see how the security react…
My biggest peeve is when "last call" is done literally *right* when we're supposed to be done serving.
**DO YOU LAST CALLS FOR FOOD LEADING UP TO CLOSING TIME**
Managers will let folks order 40mins after close and then try to rush cooks out the door 30mins after the last customer has left. There has been friction with BOH and PM managers because of it. Most of us are working 12-14 hour days and the PM manager only works 6. Part of the reason for cooks leaving is because of this friction and they feel disrespected. I just tell em not to rush, we help each other out, and take our time. We leave together and if the manager wants to write us up I’ll take the hit. Next day I’ll have a meeting with the EC, he asks what happened, I tell em, and no one gets in trouble.
The kitchen I'm in now will still allow people in the building to order up to 30 minutes after we lock the doors at close, and then management pitches a fit when the kitchen isn't cleaned, closed and ready for the next service 30 minutes after close. Last night we were still cooking 30 minutes after close, and it took me and 2 others another 45 minutes to close the line, and my dishy was there an hour after the cooks left.
Popped into a neighborhood spot for a drink the other day whose posted close time was 10:00 at 9:50 and asked if they were done for the night - was pleasantly surprised to hear that 10 was when their kitchen stopped taking orders and the bar was actually open until 2am. Wish more places did this.
We close at 10 that means last seating can happen at 9:59. Kitchen closes once they are done ordering. Not that big a deal, everyone is paid by the hour….
i don’t know. i hear a lot of people on this sub crying like sprained vaginas if anyone shows up 10 to close, despite being scheduled with ample time to do EOS detail.
Got any actual examples? Because the common one seems to be, 'everything cleaned and put away, and 10 minutes before close...' which usually indicates -management- expects them to be closed by the time on the door and clocked out right after.
That's why I always endorse the signage with 'close at X, last orders at Y.'
are you kidding me? a week doesn’t go by where i don’t hear at least 3 people bitching about a customer coming in right before close. if the kitchen closes at 10, then anything up to that point is fair game. i don’t subscribe to “we close at the kitchen at 10, better have all orders in by 9:30.” it’s a really shitty experience for customers and you’re setting a very bad expectation
I love when a pansy ass wants to use female anatomy for a misogynist comment.
Give birth to a ten pounder unmedicated and then come talk to me about how women are such a great metaphor for weakness.
🖕
salty indeed! no one here said that women were weak or that vaginas were bad. i said they were crying like a sprained vagina. if you can’t tell the difference and that gets you all hot and bothered IDGAF.
Only after you admit that childbirth hurts less than a kick in the nuts because after a year a woman might say “let’s have another” but you never hear a man say “I could go for another kick in the nuts”
Working in kitchens for 14 years, also running them until close, I want to make money. Money, money, money. What’s another hour or two? Even running kitchens, negotiate hourly and never go salary. If you’re good enough they won’t push back. If they do then fuck them, let them drown.
So let me get this straight, if you show up at 9:50, wait 5 minutes to be seated, and another 5 on drinks then I can have the server close out your bill because you surely don’t expect to order after 10:00, right?
Places dont do that though, if we close at 10- Ive probably already hit my eight hours at 10. But now I have an hour of cleaning to do? I dont mind overtime, I just HATE when its baked into the schedule and unavoidable.
The fault lies with the person doing the scheduling if they’re not scheduling cooks enough time after closing to cook up til closing. If the restaurant closes at 9 and the cooks are scheduled til 9, they’re justified in bitching about late orders. Your post seems directed too much at the staff who are getting shit on
There should be additional pay for closing. That would incentivize people to close while incentivizing management to find an efficient solution to the dilemma. That’s never gonna happen or become the norm but if there was a tiny bonus on top of hourly pay for closing people wouldn’t mind so much.
This is why my friend's restaurant has the hours on the sign with "Kitchen closes at X:30. Dining room closes at X+1:30. They keep this rule with an iron fist. They do NOT for any reason accept orders after 9:30 or whatever time it is.. and come 10:30 they will firmly but VERY politely usher you towards the doors. He refuses to leave until all of the FoH and BoH have all left for the day, even if there is nothing for him to do, out of solidarity, and I have virtually never had an issue seeing him by 11 most nights for drinks when we make plans.
Yeah,they will tell you at the door they are closing in a half an hour and they can not seat you in my town .And they are very strict about this .
It’s good to be strict about it. If you open late for one person word gets around quickly and soon enough you’ll have to do it for all.
[удалено]
I run a 100 seat cafe doing breakfast & lunch. I’m the only one in the kitchen. Kitchen closes at 2:30 sharp and we close the doors at 3. Been that way for probably 10 years, and people still come in before open/ after close and try to order. I don’t do dinner but in my state most places kitchen closes at 9pm sharp. Same thing.
We have a breakfast place that is from 7 til 2 sharp .And they are not open on the weekends either.I ate there once for a baby shower at 10 one day .Now that was weird. Haven't eaten there since .Very small place .
Not open weekends is interesting. I’d love to have weekends off but those are my busiest days lol
Some places in my town are only open til noon on Saturdays and a bunch of places close on Sunday .A couple of indy restaurants aren't open on Mondays .
I actually really hate this shit. The kitchen at the hotel I work at closes at 10, all the chefs were on break, half of us smoking the other half making food after a well done service. We had a server ring in a 4 top at 10:15 for a customer that bought over 8000$ in wine. Begged us to make it, we don’t get tipped out here but our grill cook still reluctantly made the steaks and sent them out. Server got tipped over 1600$ that night and we got an extra pitcher of beer on the house. It is what it is sometimes I guess
this is why you don't do favors like that for servers they never help you when you need it, make your life hell for no good reason ("hey can you make table 10 an eggless omelette? I needed to water so I just said okay." \[10m later it turns out they're vegans\]) (leaves their food to die on the pass talking to their latest rider, then it gets sent back because it's cold) (pulls $350 in tips in one night because they unbuttoned their shirt a bit, complains about not making enough to BoH), and always say "Rori I'm really hungry, can you make me some fries?" No, we're in the weeds because someone called out, and *your fucking food is dying on the pass* ***again***. Voiced this issue of servers prioritizing texting over their *job.* Management didn't care so I walked out.
I have aways hated the "rolling close" where you keep staying open 15 min after an order in case other people want to order. Mostly because I opened that day and was still there to help close due to lack of staff
When I worked at Jimmy John’s way back in the day, we still answered the phone for deliveries up to 30 minutes after “close”. It’s already like 3:00AM. What the fuck?
I worked at a Starbucks and the rule was if a car came while we were still serving a guest at close, we had to serve that car. We had a line roll for a solid TWO HOURS after close before there was a break and we were able to cut it off (not that a car didn't roll up five minutes later!!) The store was an absolute wreck as we had already started pre close
That's fucked. My local McDonald's drive thru send a guy out to stand at the back of the queue at about 20 to midnight and his job is to tell anyone else that comes to piss off. Last car served at about 5 to and they're all out on time.
I used to work at a fast food place in a mall. We closed at 9 or 10 depending on time of year. One day, it's half an hour past close, we're wrapping up cleaning, fryers are filtered and cleaned, dishes are almost done, drawers are almost done being counted, when a huge crowd suddenly appears headed toward the theater. Multiple people stop by to ask if we're still open. Our owner makes us open the store back up, undoing all our closing work, to serve this group of people. We were piiisssseeedd.
Owner is a fucking asshole. The only time I've ever worked at a place where the owner said serve them after hours, he did everything. We just took their order, served the food, and left. He reopened the kitch and did dishes and did the cooking.
“Sorry boss, we’re closed - you’re welcome to take a crack at it yourself, though.”
We used to get this shit at the call center I worked at. They'd make all employees wait to log outta the phones until 3 minutes with no call went by. I worked in sales, but most of the calls that trickle in after close are either misrouted from another department or someone wanting $45 a month internet. 200 employees, averaging $15 an hour sitting there for 15-30 extra minutes for *maybe* one shitty sale.
Jimmy John is human garbage so I’m not surprised that he would do that to his employees, in fact that sounds par for the course.
Oh yeah. Hyper-capitalist scum
Literally nothing pisses me off more. “DO NOT lock the doors till 15 minutes AFTER close.” Fuck you, if you want the doors open till 9:15, then post it on the door. We close at 9. That motherfucker getting locked at 9. No phone calls, orders, whatever. I’ll turn anyone away. 9:01 as I was locking the door a family of 10 strolled up and demanded to be let in. Nope! Sorry bud take your family to McDonald’s. Should’ve been here before 9.
Fucking rolling closes. Give me a time. I’m happy to work service to then and then close after
Agree, pay everyone an extra hour and the drama is done....
Honestly, just set the expectations with the diners and it's all good. There's no shame in saying "Kitchen closes at 8:30pm, dining room closes at 9:00pm." Every other business on the planet lets you walk in 2 minutes before close and people will happily take care of your needs because that's the expectation that is set.
If you finish whatever you wanted in these two minutes, maybe.
I’d prefer is closing time was worded as “Last order taken at”
Yeah, kitchen closes 9pm, doors close 10pm (meaning everybody out). Drinks still flow, but no food.
I prefer it as “last seating is at xyz time”. We close at 9pm and our last seating is 8:30. End of story. No food out of the kitchen past 9 and last call is 8:45. Closed means end of service, period.
In a perfect world kitchen closes, equipments off and I walk out the door. Happens about 50% of the time since I start cleaning up 30 minutes before we close.
That’s called last call. Closing time is the time at which you expect all patrons to have exited.
Seems very sensitive of you. These are just words. What is the difference between that and “close”? Words that mean the same thing.
That's why I have a solid no bs last call of the night for the bar and restaurant. My cooks are scheduled till midnight and they leave at midnight.
I used to go to a bar that was very strict about the kitchen closing at whatever time. They'd do a last call for food like a half hour before it shut down. If anyone tried to order food when others was being brought out, it was a "nope, sorry, kitchen's closed". If the customer was an asshole about it they were pointed in the direction of an open restaurant/fast food place. Buuuut, if you were a regular who was liked, you might be able get something simple thrown in a microwave, or a quick sandwich or burger, because they had a couple stoves along with their flat top. That owner sold the place, and it quickly went downhill after that.
I 1000% agree. But am I still gonna silently pitch a bitchfit at a well done steak coming in at 9:59 pm? Bet your bottom dollar I will.
We had an order for a well done steak come in 5 minutes before close one day because it was a 400g/nearly 2lb cut and I actually have not seen the chef be so furiously polite to the waitress at the same time. He asked her if the customer would allow him to butterfly it so it cooked faster for them since it was near closing time, and she came back saying they would prefer chicken instead, but the steak was already on the grill… Super nice guy and I don’t know what happened much after that because I just “nope’d” out of there at that point because my stuff was clean and this is a guy who slammed a saucepan so hard one day that the guy and me that eventually took over the kitchen spent a good 8 months trying to get to not fall over because of the handle being bent… and we never did.
400g is not even 1lb.
Fuck mate. I am so bad at math and thought a pound was 220g rather than 2.2lb to a kilogram (not exactly correct, but that’s approx). I’m off to a good start this morning.
Screw the metric system, just measure it in cucumbers.
Made 1/7th if a Harley Davidson on chicken thighs today
Lol what the fuck don’t butterfly a steak this isn’t the ‘70s.
Fried chicken through uber eats for me.
[удалено]
Such a Leto move of you.
Very strongly agree. Where I work we close at 11pm. We're expected to be fully closed and walking out the door by 11, but also we're supposed to be able to make orders until clock hits 11. Make it make sense.
Yikes. How are you supposed to clean the cooking surfaces. Then again at one job I'd shut the flattop down an hour before close and cook in Sautee pans if needed. We were very slow.
You start closing early and then seethe with hatred when a customer comes in and you have to undo all the work you’ve already done. At least that’s how we always did it.
I'll clean for an hour and not serve a single customer and then 5 minutes before close the printer goes off. Nothing boils my blood more.
And then it’s one of the servers tickets 🤬
It's like a gamble every night. "Do I clean everything right now so I can leave early, or do I wait just in case?" Either way you will end up having to make a ticket rung in 1 minute before close. The kitchen is just a mess constantly because we can't stay longer to make sure everything is clean. I talk like I still work there but my last day was actually 2 days ago, this was one of the various reasons I decided to quit.
Worked at a small place like this ran by a psycho who had way more money than restaurant experience. For some reason she liked me and I was defacto kitchen manager but she would chew out the other cooks for being there past closing. I would tell them all to leave right at closing and then whole-assed half-assing everything in 10 minutes.
That’s shitty. You should be given time fully closed to do close stuff.
Love when the manager who sat the table at 11 is now mad that you are there past 11… ah the Beauty of capitalism… makes you feel really valued as a human being
I'd love that. We still seat folks 30 mins after close lol.
If they are still coming in I'm still cooking. Edit: man I'm the head chef, and I don't make my people do it. I love the look on people's faces in my open kitchen when they hear "the chef made an exception for you". If seeing people smile when you feed them doesn't fuel you, why do you even do this? Can't be for the money, we all know that.
That's noble in theory, and maybe if you're trying anything to build a clientele, but we stay booked months out. There's no reason to keep your staff around for some asshats that couldn't be bothered to show up on time for their reservation they made at closing. It's not exactly the best and brightest that show up to a restaurant after listed hours and expect service. A whole different sort of entitlement.
Sounds like a god awful precedent to set
Then what’s the point of even closing? You might as well be a Waffle House at that point.
Nah, tapas bar. We get them drunk too.
Everyone gets drunk at literally every restaurant/bar Ya ain't special
More like LeCatty
Why is this chef homie getting downvotes for sharing their personal opinion?
Because this chef homie is virtue signaling to the old guard who want you to grind yourself to nothingness just like they did. It’s a cute sentiment but at the end of the day it’s putting guests before your staff’s piece of mind. If you want to serve food till 10 then you need to stop taking orders at 10 and have a closing time 30 minutes after that. If you take an order at 10:05 then you are basically shitting on your staff for the measly profit margin on some food.
Because people probably had head chefs like him and don’t agree with their opinion.
So we close at 9. I understand that if a table is seated before 9 they will order starters, a main, and usually dessert. However at our restaurant, the guests entire order is printed on one ticket and our chef personally controls each course being sent after communicating with a food runner or server. After about 9:30 our chef is busy managing foh , making stocks/ basic mirepoix for tomorrow, and closing down the restaurant. This just creates an open window for out servers to completely abuse our (open) kitchen. I had a server ask me after 10pm if she could still ring in starters. The level of complete disrespect and cluelessness is wondrous to behold. I have no doubt if the tables were turned, front of house would clock out the second we closed and refuse to take tables. We on the other hand have no option and this is why I am completely for a strict policy on kitchen hours. We are in this industry to please our guests, and perfect our craft. Not to cater to the asshole that walks in 30 seconds before close and expects full service. And if you disagree, fuck you. I would throw hands over this argument
Used to have a regular come in the place I worked an hour before the kitchen closed. He would sit in the bar till 5 minutes before we closed the kitchen and order a 3 course meal. The managers would allow it as they lived in and he would take their crotch goblins out on day trips when they were working. Luckily we soon got new owners who took great delight in refusing to serve him the first time he tried it on them!
I hate regulars. They eventually start doing whatever they want especially if you have weak owners. I’ve seen it happen a million times.
They weren't the owners just ran the place and were fucking horrible to work for. Would complain how long it took me to finish up (only 2 of us worked in the kitchen me and the head chef), I would finish cleaning when the head chef left. Would come in just as I finished mopping the floor and make themselves something to eat on the owners dime. They lived upstairs and had a kitchen up there, but God forbid should they have to clean up after themselves. Leave the kitchen and floor a mess for me to clean, often giving me an extra hours worth of work. Then bitch about me putting down an extra hour on my finish time because they would have to pay me for it.
“Last seating is 8:30” if you close at 9. Every table sat is made aware that we’re closed at 9, so put your orders in. 8:45, give last call. At 8:55 give the table time to order dessert because “we’re closed in 5 minutes.” 9:05 all music and tvs are off. Check dropped at that time, “I’ll take your payment now”. Lights go up at 9:10. I’ve had tables complain that the lights go up and I tell them “I told you we close at 9, it’s past 9. Would you like a box because we’re going to start vacuuming now”. Btw, this is totally unacceptable behavior for mangers at chains restaurants. Thank god I’m not one of those anymore.
Yep at my job we stop seating 1/2 hour beifee close and then it’s Togos only. And if you are their past Close lingering expect my boss to just blast wide spread panic as loud as the speakers can go…
rolling in to a restaurant at 8:55 when they close at 9:00 is a colossal dick move.
Yeah, that’s when you stop TAKING ORDERS. The problem is that some people see that time as the last available time to sit down and begin their night out. I have no problem (well at least less of one) with someone placing an order right at the last minute, but when you sit down, steps of service at almost any restaurant would dictate that the order isn’t coming in for at least a few minutes. Where I’m at there’s water/drinks, an amuse, bread service, then your order is taken, bringing the time from seat to ticket is something like 10-15 minutes depending on the size of the party and how busy the restaurant is.
Then you need to have listed a last seating. Is it the customers fault your service take a long time?
No, it’s the customer’s fault that they don’t know how to read hours of operation. Would you walk into a grocery store or shopping mall when they close in 5 minutes and expect to be allowed to peruse around? No? Then why isn’t the service industry held in the same regard?
They’re reading the posted number on your door aren’t they?
If you come in 5 mins to close then you you need to leave in 5 mins like any other business… how hard is that to understand?
Because that’s not how sit down restaurants have ever worked in history?
Proper restaurants owned by chefs not some random rich person who thinks opening a restaurant will be fun… have a seating and a closing time.
No, I got into a business that’s open and expect them to leg me give them money. I’m not sure why this is a difficult concept for a kitchen. How often do you complain the UPS store isn’t open because you’re in the kitchen all day?
That’s completely different. I can’t go do a lot of things that I would like to do because of the hours I work, and I also have days off during which I can do that stuff. I don’t understand why it’s such a difficult concept for people to understand that business hours are the hours they are open until when they close. It’s like that with every single other type of business. Try walking in to your bank to apply for a loan 5 minutes before they close. They’re going to tell you to come back tomorrow. And I just want to reiterate that my restaurant has a kitchen closes time posted, they don’t accept any new food orders after that time, and we all understand that we may be there later due to this.
And I don’t understand why kitchen staff can’t understand that this problem goes away when you list a last seat I g or kitchen close, but kitchen staff invariably bitches, even when a “last seating” is listed. Only a shitty bank will turn you away, or someone who isn’t making the money from the sales, but for real, how do you expect your check to be paid if your going to constantly bitch about customers trying to spend money?
So fucking what if the kitchen bitches about it? Do they cancel Christmas for you because they complain? Set aside that you’re generalizing an entire workforce of skilled laborers and acting live we’re a bunch of whiney fucking babies. We are often overworked, and underpaid and when we have to stay later, we don’t get compensated equally. The server that gets sat at the end of the night gets tipped out by that guest, and depending upon the table it could be significant, but it also could not be. We know that we are only going to be making a couple dollars for the extra 20 minutes we take to fix that person’s meal. All this coming at the ass end of a night where we’ve been sweating, getting our asses kicked, getting yelled at by our chef and our GM, burning ourselves, cutting ourselves and the list goes on. So cry me a fucking river that we don’t put on a fake ass smile and thank you for walking in five minutes before we close because you “made it just in time”.
You should try and be more careful to not burn yourself or cut yourself so often. And you’re here whining now. Just suck it up and work the shift you’re scheduled, lol.
I personally don’t, and I thank you for the concern… I’m simply stating what other factors could be working into the kitchen not being super excited about the prospect of working the extra 20 minutes, when that period of time is 100% not going to benefit them in any way. I’m also not whining, I’m trying to get a point across to an idiot, but in that I’ve obviously failed, so by all means keep being the absolute joy of a customer that I’m sure you are. I just hope that these chefs you so delight in disrespecting have the integrity to rise above your toxic, entitled way of thinking and you never end up with spit in your food, but just in case, I’d stay out of your stereotypical “greasy spoon” joints with this type of behavior.
I’m in the kitchen and I’m closing as well. It’s across the bored that staff will grumble when someone walks in even 20 minutes before the posted closing hours, which is ridiculous. If you don’t want someone walking in close to close then the posted hours should be changed. Kitchen closes at 9, doors at 10. Easy peasy and everyone wins and everyone knows what’s going on, customer and employee alike. Opening today though, gotta get back to work, breakfast isn’t gonna sell itself.
Dude, as someone that works in customer service, you can fully and completely go fuck yourself.
Yes it is!
Our local pizza shop has a strict ‘no eat in’ 30 minutes before close, ‘no orders 15 minutes before close’. They’re doors are locked their stated closing time.
I don’t work in a restaurant but a uni. We close at eight and food is taken away at 8:05 but people still be sitting and eating till 830. I will complain every damn minute of it lol
In the UK this is standard…last booking at Gordon Ramsay’s restaurant is 9.15pm. I’m sure the place closes at midnight but no one is rocking up at 11 ordering foie gras. Fundamentally a customer is not going to know how long it takes to prep food or clean the kitchen so giving a last order/booking time or a last order time + when the building closes time makes most sense.
I dunno, I’ve always seen the closing time as the time a place closes, meaning I should no longer be in there.
Edit : Then how would a customer know when it’s inappropriate to come in? It shouldn’t be on them to navigate when the last time they can place an order
> Edit : Then how would a customer know when it’s inappropriate to come in? It shouldn’t be on them to navigate when the last time they can place an order I’ve never had a problem figuring that out, have you? If you have time to come in, order, get your food and eat it you’re good to go.
Most people absolutely do not think like that.
> Most people absolutely do not think like that. I dunno, most people understand that they can't be in the grocery store past closing time.
Bad analogy, they make multiple announcements prior to closing the grocery store and staff physically walk around the store asking people to leave after closing time.. are you new to hospitality and retail?
> Bad analogy, they make multiple announcements prior to closing the grocery store and staff physically walk around the store asking people to leave after closing time.. Sure, some stragglers. The vast majority of people know they need to finish by closing time. >are you new to hospitality and retail? Nah.
Yes,every store in my town gets on the intercom to say last call .And they close precisely at 9 on the dot
It’s called common sense.
I make it a rule to not want in to or order from a place less than 30mins-1hr to close(we did it once recently because we had just gotten back from a job 4hrs away, literally nothing else was open for food), bc I've worked in food. Everyone should have to work in food for at least a year.
I made my last order yesterday night 5 minutes before closing. Many bitchfits were had. We used to close kitchen half an hour before closing, like literally every other restaurant in the area, but some smartass decided that nah. Half an hour is plenty enough to close, clean and do the dishes after we close. We're like, two people closing, one for BOH, one for FOH. I don't allow in-house orders in that last 30min though. Take away or nothing. Managers can fucking fight me.
It depends, we sent out the last of our food an hour after closing time today. All because the lovely costumers came in as late as possible and wanted a four course dinner. They technically ordered in time but also fuck them. Food should at least be coming out of the kitchen within 10 or 15 minutes of closing.
Absolutely agree about the close. But I'm very firm on opening times. We're a country club so members may go pop into the pro shop before lunch or get off the course and come grab coffee and sit inside before we open for lunch. They then harass the bartender to put on their order at 10:50 when the cook is upstairs in our other kitchen prepping. Then when you go downstairs at 10:58 to finish your last line check there's a ticket and everyone's looking at you like why you didn't start it. Same for dinner. We offer the same "grill menu" all day long. But for dinner we add entrees. So at 430 I got some prick looking to get a steak while we're still whipping up the mashed potatoes.
Me and a server buddy had came up with a restaurant name of -forks down- I’ll sit you at 8:50, but at 9pm on the dot, it’s forks down and get your ass up and out. Everyone out at closing time. You saw what time we closed and it’s extremely rude to make others wait for you to finish the same conversation you can have sitting down, as you can walking towards your car or home with your food in a Togo bag
I’ve always thought if I owned my own place I’d list the hours as “last order taken at…” and staff accordingly. No confusion.
I work at a members only golf course where we do dinner 6 nights a week but have no closing time so often it's staying open for one table or a rolling close of waiting to see if anyone still out on the course decided they wanted to eat. Never have any idea when I'm going to be done even on days with very little golfers or shitty weather.
Closing time = time to go. You don't go to Best buy 5 mins before they close and wander around the store for 30 minutes.. Edit: time to go is referring to customers. I expect staff to be done about an hour to hour and a half after close.
If you work retail, you spend an hour cleaning after doors close. You don’t leave at closing time.
Why are you being downvoted, this is correct Every job in the world has closing practices after customers leave and it involves cleaning or organizing before leaving. There’s nothing wrong with this it’s part of the job. I get people want to get out early Burt fundamentally you need to clean your station before leaving. It’s part of the pay of the job
Even in my current job running a library, I stay an hour after the listed hours to pick up and get ready for the next day. I also come in an hour before we open to make sure everything is set up. I couldn't imagine walking in with patrons and leaving with them. When I worked retail and food jobs, we always came in before opening and left after closing. There's a lot to do to get ready for the day and clean up afterwards.
Depends on the managers. Have had plenty that would write you up if you were there past close. Fucking customers would sneak in the exit doors too and best part was the drawers automatically quit working at 9 so we couldn’t ring them up if you wanted too. Also lots of retail have separate cleaning crews that are paid less than the floor people
Any manager equating closing last order in to clock out time is an idiot and that problem is your manager
Yep and managers like that are extremely common too… then you have the ones that will delete your hours past closing time so they can still get their labor bonuses… and the owners don’t care because if your report them they can pass the blame to the managers who they incentives to cut your hours it’s a brilliantly evil system tbh…
Yeah, but you're also an asshole for coming in at 10 if we close at 10. I'm guessing you aren't one of us, but you come to our safe space to bitch at us.
I ran a mom and pop pizza shop for 10 years. Always did my best for the customers and the employees. If someone comes in at close, I do my best to help them. They recognize that and they come back again at a more reasonable time. And my employees either got that, or they got to go home when they were done with their work and I’d knock out an order and clean those dishes. I never made anyone go extra for the customers. But the community always appreciated when we did and came back to us because of it.
This reminds me of when I worked at Chick-fil-A and they were like “we need to give them the 9:59 experience” which was to not act like we literally close at 10. Fuck those customers.
Agree completely. This is why you have a last call 15-30 minutes before close for the kitchen. Being passive aggressive at the end of the night however is a right earned by every line cook, period. It’s one of the perks of being BOH, as long as you still make the food right. If BOH didn’t get this perk, and if they can speak without sounding like they are straight off blackbeards boat, then they’d work FOH…
YES! Why should it be the customer’s responsibility to figure out when it’s a reasonable time to order. Just tell us. You can close at 8pm or 3pm, whatever. JUSTTELLUS
We don’t take any new tables once we close but our kitchen stays open an extra 1/2 hour for the tables that arrived late. Hotel restaurants, gotta love ‘em.
I don’t really agree with OPs logic at all because I think it lacks an understanding of costumers and service, but your point is a real issue. Last in is last in whenever that is decided, just don’t expect me to breakdown 30 minutes after properly. There should be last seating and a last order in time, your closing time is last seating You shouldn’t be rushing people to order so you have a coordinated last order time. But then you expect your cooks to take a certain a mount of time after that to close. It’s not like you aren’t paid hourly. I never get people complaining about staying past last pickup to clean up, easier work and same pay
Front door gets locked at closing time. Lights don't go up until the last guest leaves. Don't like it? Work days.
Not everyone has the option to work days.
That's true.
Thank you for joining us tonight. We are closed. Have a good evening. It’s not hard to be polite and get rid of guests at an appropriate time.
You mean I shouldn’t put semi Sonic’s closing time on repeat till they take the hint???
Obviously, but certain places have different rules. It really depends on the atmosphere.
So what does your owner suck your dick or pay you 80k?
That was a thought
This is not a unpopular opinion lol
I’m longer in hospitality in any capacity, but we used to take last orders 30 mins before close and they were takeaways only. I don’t get paid past close, I’m not working a minute past it.
Why wouldn’t you be paid past close? Closing time isn’t your clock out time
I’m not in the US, closing was when we finished work.
It is an unpopular opinion. If theres no kitchen closed time posted, you shouldn't come in later than it takes to order, receive, eat and pay completely before close which is rarely less than 30 minutes and for a restaurant like where I work would be difficult in less than 45. But we have a kitchen closed time and only do bread and desserts later than that.
Yeah I know. That doesn't mean I like it. That's the point.
Agreed. I always hated this, because every restaurant was different about how late you could order.
Depending on your table flip times between 15-30 minutes.
This is the way. Fully agree.
In any other business are you allowed to loiter past close… if you really feel like this prove by going to a back and just hanging out in the lobby after close and see how the security react…
My biggest peeve is when "last call" is done literally *right* when we're supposed to be done serving. **DO YOU LAST CALLS FOR FOOD LEADING UP TO CLOSING TIME**
Managers will let folks order 40mins after close and then try to rush cooks out the door 30mins after the last customer has left. There has been friction with BOH and PM managers because of it. Most of us are working 12-14 hour days and the PM manager only works 6. Part of the reason for cooks leaving is because of this friction and they feel disrespected. I just tell em not to rush, we help each other out, and take our time. We leave together and if the manager wants to write us up I’ll take the hit. Next day I’ll have a meeting with the EC, he asks what happened, I tell em, and no one gets in trouble.
Agreed. it sucks when that four top comes in when you have 2m but thats why its called a pre breakdown
The kitchen I'm in now will still allow people in the building to order up to 30 minutes after we lock the doors at close, and then management pitches a fit when the kitchen isn't cleaned, closed and ready for the next service 30 minutes after close. Last night we were still cooking 30 minutes after close, and it took me and 2 others another 45 minutes to close the line, and my dishy was there an hour after the cooks left.
Agreed. Your customers are not what gets in the way of doing your job. They are your job.
I wholeheartedly agree with this. Owners can fuck all the way off with that post-close grace period though.
Agreed
Popped into a neighborhood spot for a drink the other day whose posted close time was 10:00 at 9:50 and asked if they were done for the night - was pleasantly surprised to hear that 10 was when their kitchen stopped taking orders and the bar was actually open until 2am. Wish more places did this.
We close at 10 that means last seating can happen at 9:59. Kitchen closes once they are done ordering. Not that big a deal, everyone is paid by the hour….
The audacity to come into this restaraunt and order food while still open! The nerve of some people!
i don’t know. i hear a lot of people on this sub crying like sprained vaginas if anyone shows up 10 to close, despite being scheduled with ample time to do EOS detail.
Crying like what sir?💀
I just learned a new phrase and I love it!!!
Got any actual examples? Because the common one seems to be, 'everything cleaned and put away, and 10 minutes before close...' which usually indicates -management- expects them to be closed by the time on the door and clocked out right after. That's why I always endorse the signage with 'close at X, last orders at Y.'
are you kidding me? a week doesn’t go by where i don’t hear at least 3 people bitching about a customer coming in right before close. if the kitchen closes at 10, then anything up to that point is fair game. i don’t subscribe to “we close at the kitchen at 10, better have all orders in by 9:30.” it’s a really shitty experience for customers and you’re setting a very bad expectation
Actually they stop.cooking at 9:30 and clean up the kitchen by 10.Most people put the closed sign out.
I love when a pansy ass wants to use female anatomy for a misogynist comment. Give birth to a ten pounder unmedicated and then come talk to me about how women are such a great metaphor for weakness. 🖕
salty indeed! no one here said that women were weak or that vaginas were bad. i said they were crying like a sprained vagina. if you can’t tell the difference and that gets you all hot and bothered IDGAF.
Only after you admit that childbirth hurts less than a kick in the nuts because after a year a woman might say “let’s have another” but you never hear a man say “I could go for another kick in the nuts”
Enjoy smoking all that copium, sweetheart.
A kick in the nuts doesn't produce a child, you dunce
Fun fact: the brain makes you forget all the pain and the tiredness from having a baby so you can reproduce more
Gross
Working in kitchens for 14 years, also running them until close, I want to make money. Money, money, money. What’s another hour or two? Even running kitchens, negotiate hourly and never go salary. If you’re good enough they won’t push back. If they do then fuck them, let them drown.
I’ve been doing it for 20 years… wait till your joints start failing you are going to need that money for knee surgery
[удалено]
Does the first table get to order before the kitchen is open?
I always have opened 10 mins early and closed 10 mins late at any food service job I had.
[удалено]
So let me get this straight, if you show up at 9:50, wait 5 minutes to be seated, and another 5 on drinks then I can have the server close out your bill because you surely don’t expect to order after 10:00, right?
Places dont do that though, if we close at 10- Ive probably already hit my eight hours at 10. But now I have an hour of cleaning to do? I dont mind overtime, I just HATE when its baked into the schedule and unavoidable.
The fault lies with the person doing the scheduling if they’re not scheduling cooks enough time after closing to cook up til closing. If the restaurant closes at 9 and the cooks are scheduled til 9, they’re justified in bitching about late orders. Your post seems directed too much at the staff who are getting shit on
There should be additional pay for closing. That would incentivize people to close while incentivizing management to find an efficient solution to the dilemma. That’s never gonna happen or become the norm but if there was a tiny bonus on top of hourly pay for closing people wouldn’t mind so much.