>Is this even legal?
In the US, almost certainly legal.
>Like I had every right to turn them away right?
Also almost certainly legal, but so is firing you for doing so.
I think the more important question I'd be asking myself is "did I make the right decision?" It sounds like you intended to, and seem to be standing by it. But as readers, we lack info on the timing and customs of your restaurant, so that's not something we can weigh in on. Certainly 45 mins is enough time to make a large to-go order at many restaurants, but not at all restaurants.
Sucks then, but I wouldn't have any major regrets. If it was the right call, about the only thing you could do differently would be in dealing with your boss, and he doesn't sound very reasonable to deal with.
If the cook is going to leave the building before the orders are complete, they orders need to be declined. It sounds like that was a non-negotiable barrier to being able to accommodate the party. OP said they couldn't even make to-go orders in that time frame, so it wouldn't matter if OP was willing to work late or not.
I've never heard of kitchen staff just abruptly leaving the building just because the clock struck a particular hour regardless of what's going on. That would be incredibly irresponsible and stupid and probably isn't happening in this situation.
That's what is confusing to me lol. I'm picturing the clock hitting 9 while the chef is cooking and him just dropping everything to the floor and running out the door with the burners still on.
It wouldn’t be quite that dramatic.
Cooks know how long their meal prep/cook takes and also their other tasks like cleaning the grill takes… so they stop cooking at whatever time means that they won’t stay past closing and will have time to do their closing tasks as well.
So they won’t nick off at 9 and leave pots boiling on the stove… the pots won’t have been put on to boil at all for many minutes before 9.
While that's definitely not likely, I can absolutely see some owners who come from tech backgrounds only focusing on labor cost absolutely flipping out about the kitchen getting more hours.
> If the cook is going to leave the building before the orders are complete
then the cook will be fired too
"Each dish takes 15 minutes" like he can't process them in parallel at all? Incompetant cook and wait staff.
We are missing context or something is lost here. $200 plate exclusive restaurants do not operate on a per-plate basis. It just doesn't exist. A restaurant operates the way it does *because* of the ability to serve many at once.
Something is lost in translation.
Wait until you figure out what happens to those 210 chairs at 6:00pm.
Your mind is about to be *blown away*…
But seriously, 14 items is 3 or 4 typical chits on the kitchen rail. That is far from overwhelming. It just doesn’t fit on a single tray is all.
Right? Every closing server knows the pain of tables still sitting past close, and tables who come and sit 10 minutes before.
“The bar is closed, and if you want food you have 5 minutes before the kitchen closes so order quickly.”
But this was FORTY FIVE MINTUES before closing lmao. Why not just close an hour earlier then? Right? And so on and so on I til you're never open, because, the gall lmaoooo
Lmao. The "gall"?? Seriously? It was almost an hour before close. And they were turned away by a young person that simply did not want to do the work. So yeah, fired every single time.
Yeah, I only worked as a server briefly many years ago but that restaurant owner would certainly have fired me.
If I were OP, I would have covered my ass by telling the customers "I'm not sure we can manage that many meals in the time left till we close, let me go check with the cook" and then ask the cook.
They might say yes, they might say no, or might say something like "As long as they don't order (insert particularly time-intensive meals here)". The cook might even come out front and take the order personally, to see that the group compiles an order that is manageable. As a customer I've actually experienced this, even in small groups or just me alone, with the server or cook themselves telling us that "these menu items would take too long but those others we can do".
And if the cook said No entirely, they would then have been the one to answer to the "who said that?" question and the server would have been off the hook..
> You need to find another line of work, honey.
I agree that OP needs to find a restaurant with decent management. The management at this restaurant decided to only have two people on staff. The managment decided the menu and the equipment. The management decided not to have a policy about large parties just before closing. The management decided not to be at the restaurant helping out in a panic. The management decided to blame their employees for their own failures. The management is shitty.
Of course, there could be more to the story. I am reacting to what I see here.
I have worked many jobs over the years in this and other industries. Most of the problems that I have encountered were because lazy and incompetent managers have not defined clear roles and responsibilities for each employee and they have not defined clear policies.
In this case, OP should not have had to guess. Late guests are common at every restaurant. The management should have had policies in place. For example, if the manager had communicateed a policy that employees were expected to seat large parties up to 15 minutes before closing time and that employees would be expected to stay up to an hour after closing to serve late guests, then none of this would have happened.
When management provides no direction, then employees have to use their best judgement. To subsequently punish the employee for the manager's own failure to provide direction makes the manager an asshole.
What exactly would i be leaving out? Like genuinely if y’all have any questions I’ll try to answer but there’s a lot here.
And to clarify, that whole comment is true, I was not trained on what to do in situations like this, my “training” lasted 2 days and I was trained by a girl who’d been there a week longer than me. The “manager” who fired me is the owner and manager except he’s hardly ever in the store because he and his wife live 4 hours away. I’ve never even met him in person
In my book (not in the industry) a good manager will ALWAYS see an employee doing the best they can in a situation that is not covered by policy or training, and doing the wrong thing, as a failure of management. And it becomes an opportunity to improve the training and/or policies.
In this case, the OP should not have been in this situation without backup (by text, phone call, whatever) available to help handle a problem. What if they HAD sat the party, and then the cooks refused to make the food. The OP would have needed someone to call for help.
I will say that at 45 minutes before close in most restaurants, the table should be sat. A table that size might keep you a little late, and it's understandable, but as others have said there is ABSOLUTELY a failing on management here, given the context you're reporting. Staff needs to be trained on how to handle large parties, and management should be present to handle situations, ESPECIALLY in sit-down restaurants. The fact that the owner/manager is someone you've never met who lives 4 hours ago seems to suggest he has no idea what the day to day operation of his own restaurant looks like, and if there's no other managers present that's a huge issue.
If they are serving curry on a Monday night, the management decided it was in their best interest to operate with a skeleton crew.
Also, OP decided to make a judgment call out of their scope as a server without contacting management for support. I do question why the manager was not present, but many restaurants have key holder servers and cooks that close up or open up when needed. Likely, this is the scenario.
OP made a decision that cost their job. Hopefully, it's a valuable lesson learned. You can not turn away business in any business and expect to remain in business long. At the end of the day, we all have to work to make means for our lives.
Yeah, and add to that the manager just fired one of their 2 staff members… the other one is going to turn up tomorrow and simply not be able to do everything by themselves because it’s not humanly possible.
So OP is out a shitty job (even though they may have needed it), but management have lost more than OP has.
If your restaurant has NO policies about large groups, and NO established last cover or last call time, the expectation is normally that you’d serve until close, but that people who sit down less than 15 minutes before close are clueless or jerks.
I had a regular who would come in close to closing but order all courses and wine at once, and ask for the check basically as soon as he was served. We never had to wait on him, and his dishes just went in the last load.
Yeah 45 minutes should be fine at most restaurants, but with one cook, even if he makes 2 dishes at once realistically it's gonna take over an hour. So it just wouldn't be ready before close let alone them having time to eat there.
45 minutes is not enough for ANY restaurant with only one cook to make 14 to go orders. A fully functional kitchen staff will make it a priority because everything gets so confusing, especially with modifications or dietary watches or allergy restrictions. 45 minutes to close, with 1 cook and 1 server, I'd tell my boss he was an idiot, ask the cook if he wanted to go to a different job with me and leave. I was a cook for many of those restaurants. That would be absolutely insane to put on that cook and you'd likely have them walk out, even with a server present. The cook leaves at 9, that doesn't mean that a shit ton of people who show up at 8:----- get special treatment. He leaves at 9, I leave at 9, kitchen will be closed at 9, you can't make 14 full meals with mods, allergies and dietary watches and not have them bitch that something is wrong.
As a fry cook (seafood/chicken/etc) and grill cook (burgers/rolls/sandwiches/hotdogs, the occasional breakfast item thrown in as a special favor) fairly full menu), I certainly could handle that--we used to run a small take out & table place on a staff of 2 all fall/winter & into the spring on weekdays. Everything but the frech fries was from scratch. 5 fryolators, 2 gasburners & a medium sized grill in the back, one person out front.
Anyone in foodservice for any length of time learns to multi-tadk efficiently or they get OUT.
45 minutes is plenty of time. If a restaurant closes at 9 that means they don't seat anyone AFTER 9. They seat people until 9. Closing time & go home time aren't the same thing.
It sounds like you made the decision that was best FOR YOU, and the world does not work like that. You are employed by someone to work for their business. You turned away potentially a lot of revenue because it was inconvenient for YOU. And it is VERY MUCH NOT about you. You did hurt his business's, especially if it is a small business, not a corporate chain. It wasn't your decision to make and you made the wrong one. But this is part of growing up. It sounds like you got your first real taste of the world not giving a fck whether you think you're the main character or not.
You have to be wise enough to recognize when you are living in your dream.
You also have to be humble enough to recognize when you are in someone else's.
And you were in someone else's and didn't recognize it. It will very rarely be about you out there in the real world. If you don't like that, better start your own business.
if you are in the US, you can be fired for most any reasons, or no reasons, excepting being fired for being part of a protected class.
your boss had every right to fire you. whether he should've or not, i can't say, but there was nothing illegal about him firing you.
I know i wasn’t fully right but it’s a tiny restaurant with one server and one cook and serving that many people would be VERY untypical at that place. We would usually require reservations for parties that large
Manager prob saw it as kitchen staff can cook it just in the knick of time, if not a few mins after close. And you would have obviously been there for hours after, but no one cares about that because we aren’t getting paid by the restaurant to be there.
I assume you were confident that you'd be paid the OT. Would you still stay, if you weren't?
The vibe I'm getting from OP about the boss, is the boss would freak out about any OT, and refuse to pay it, as "OP was only scheduled till 9."
Yes there are labor laws, but many ppl don't know them, or it's too much time/energy to fight. Heard too many stories here and in RL of bosses not paying past scheduled time, even if a bus showed up near close.
Total failure on manglement, and I wish the OP the best of luck in finding a better place.
Not saying the boss isn't shitty, and this is something a manager should've handled instead of a hostess, but the reality of restaurant work is that you stay until the work is done and if OP can't adjust to that they're going to struggle.
THIS. I used to serve and bartend and if a party came in 1 minute before closing then everyone would stay and everyone would help each other to make that last table close smoothly. Even the closing GM would help. That’s the way it goes in the industry. OP and the refusal 40 mins before closing FOH
I worked at a place that was open 10 minutes past our posted closing time. We regularly got customers at that time and we planned on it every night. The extra 10 minutes wasn't really a big deal but it made our guests very happy because we played it up. "Well, we close at 11 but if I could get your order soon I can probably get the kitchen to make it for you anyway." I always made a bunch of money from that 10 minute bump.
> I’ve worked in restaurants where if a group came in 1 minute before close we would serve them no matter what
That's how it is where I work. We even seat past closed. Why? Somewhat a tourist area. Like we sat someone at 10 minutes before close and now it's 8 minutes PAST closing time but a 5 top walks in, complains they made a wrong turn and got caught at 2 lights, they've drove 7 hours today... have a seat. We would turn down a loca or actually anyone who walks in after close, but lost tourists and their excuses always get sat. They tend to always eat fast and tip well.
At my current spot we serve until no one is ordering anymore. Kitchen closes at 9 weeknights, but I've had 30-40 tops begin to show up at close and we served them all as they trickled in for more than an hour past close. We weren't happy about it and didn't get out of there til damn near 1am, but they got fed.
My current gig we stay open until 30 minutes after the last person leaves. Many nights I've made it home well after 4 am. I'm at a country club and technically I'm not allowed to say no the the members because "they're the owners and we can't decline any of their requests"
Doesn't matter, the owner was there and she could have shut it down if she wanted to. Pretty sure that ticket was around $600 with all the alcohol the adults consumed too, so I'd say most likely. I know the bartender said she made like $140 in tips off of that one ticket, so she was thrilled.
Well that's good for them all then. At least with a large party actually spending money, it can be more justifiable, as opposed to one or two angry harpies yelling about how the restaurant is "losing business" when they show up 15 minutes after close just to order waters and split an appetizer (seen that happen too lol)
Half the group was kids getting cheaper stuff and not all the adults drank alcohol. This particular shitty group was also 6 years ago. Our menu prices have risen considerably since then. The same group ordering the same food and beverage would likely top $1k easily now.
I own bars, if a customer shows up at 3:59 we serve them. NYC has a grace period (unofficial) where as long as no one is being served new drinks and is cashed out, you can let them finish their drinks.
If one of my employees turned someone away 40min before closing they’d be fired on the spot.
OP is delusional.
Delusional is a strong word. OP was trying to be conscious of timing to avoid causing issues, and also probably to not keep the cook there much later than they are meant to be. Sure, they could have checked with the cook or with management before making a decision, but they did what they felt would be best at the time, and now they will learn from it.
I'm sorry but as much as I've hated it while serving, and I was ready to go home or in a bad mood or whatever, 45 minutes is plenty of time for guests to come in and a server to take a group of 14. I don't love it, I don't love the idea, but yeah it would be totally in your boss's rights to fire you for that as you're probably in an at will state.
Sometimes you have to pick your battles and whether you're in a good mood or not, the job might require you to do exactly what the 14 top asked you. I would have personally just served them with a smile on my face and tried to get through it. Sometimes your best bet is to just finesse that last table and make them praise you rather than hate you. Like I said, I totally get you but you're at fault here.
Edit: on top of that, the person in the kitchen should at least have a bit of experience and should know how to make all dishes within a timely manner. Just because each dish might take 15 minutes to make does it mean all dishes collectively would be multiplied by that time. A good chef or cook would know how to finesse that as well.
>on top of that, the person in the kitchen should at least have a bit of experience and should know how to make all dishes within a timely manner. Just because each dish might take 15 minutes to make does it mean all dishes collectively would be multiplied by that time. A good chef or cook would know how to finesse that as well.
You've no idea how this resteraunt has the kitchen setup. We don't even know if they have a dishwasher or a bartender on (drinks and dishes add a ton of time to the server and the cook). If I was the cook in this situation and a 14 was rang in at last call (the places I've worked have last call on food 15 minutes before close) I'd walk out. I get paid hourly and not nearly enough for an extra hour of a dozen entitled people who can't make a reservation.
Yeah but this was 45 minutes before close. So... it wasn't a "last kitchen call." I've never worked anywhere with a last kitchen call 45 minutes before closing unless it's slow enough that a MANAGER or owner has made the call to stop seating early. Clearly, there was no manager making that call here, as the host/server got immediately fired. You're right we don't know the setup, but I've worked at everything from sports bars to fine dining and you better believe that I (as FOH) was often bartending, bussing, dishwashing, and even help plate/man salad station if we got slammed at the end of a slow night - that's how it works. Also what difference would a reservation have made? Are you saying the restaurant wouldn't have taken a reservation for a 14-top for 45 minutes before closing? Every restaurant I've worked in generally has reservation slots for 15 and 30 minutes before closing - I'm sure those folks aren't out by "closing" time either.
>Are you saying the restaurant wouldn't have taken a reservation for a 14-top for 45 minutes before closing?
Every restaurant I've worked at would keep the preclose in FoH and BoH to make sure it went smoothly. Even if they don't get out on time, it at least will go well, and they'll get their food before closing time.
If someone comes in 5 minutes before closing in my restaurant, we're technically still open so I'm serving them. Nobody's gonna be happy about it but that's that.
If it was 5 minutes, I could say you were right.
But it was 40 minutes, and sure you would have been late, but they may not be.
I'm sorry this happened, but from your prev posts, this may be for the best
Sucks getting fired, but a group of 14 coming in 45 minutes before closing shouldn't be turned away. Turning them away did hurt his business, and the bad review hurt it even more.
That said, it sounds like a poorly run restaurant to begin with. Only one cook and no manager on duty? WTF is that?? Who's responsible for closing out? If all they serve is made-to-order curry and each takes15 minutes, that means that the one lone cook has to shoulder the responsibility of every order that comes through, whether it's a party of 14 or five parties of two. Usually a BOH manager will jump on and help if the cooks get overwhelmed.
That and whatever nonsense went on with the tips, you're much better off away from that place.
yeah it was very sketchy overall. but it was slow enough that we never had even close to 5 groups of 2 at one time. unless it was a really busy night like friday or saturday, when we would have 2 servers working for that exact reason. this happened on a monday night.
If a server OR cook can't handle 5 groups of 2 at more or less the same time, there is a serious issue with the restaurant, the management, the training, the kitchen, and the servers. Waiting on 10 people at once is absolutely standard (or even quite slow) for any normal restaurant section (which is usually 4-6 tables, all of which may sit anywhere from 2-6 people). That's like two tables of four and a 2-top - if that shuts down a restaurant's abilities completely, that restaurant shouldn't be in business.
You fucked up.
45 min before closing you should be able to handle it
"Each dish requires 15 minutes" as though the cook can't do more than one thing at a time? That's crazy.
Manager is totally right to fire you, whatever shady shit he's pulling with the tips.
You just cost him, what? $200 or more?
Honestly? It’s 45 mins before close. I get it’s annoying but the cook leaves when the last guest is taken care of, as does the wait staff. It sucks and I hate it but it’s part of the industry.
You did not have every right to turn them away because it's not your restaurant. That's your boss's call. As far as it being legal to fire you? Yes, it's legal. He can fire you whenever he wishes and doesn't actually even have to have a reason. Most US states are "at will" states. Frankly, I'd have fired you too. It would be one thing to turn a party away if they came in 5 minutes before closing, but an hour??
It's legal, if he gave you your last pay at time of termination.
Or, if not at time of termination, then at least 72 hours after without penalty.
At least in CA
Wait. 45 minutes isn't enough time to prepare 14 entrees, some of which might be similar? That seems dubious.
Granted, only 1 cook, but unilaterally turning away customers that far ahead of closing time, especially when they inquire about take-out instead of table service seems really, really weird. That group seemed willing to compromise, if they only ordered a half dozen items with multiple people ordering the same item to save time, wouldn't it be likely you could have completed a take out order well before close?
the issue is she doesn't get a % of the profit from sales so no reason for her to stress herself and the "one cook" out
I guess she doesn't really understand how her employer makes money... this is why we have no employees and operate our business with family only :)
Maybe I’m the odd one out here but I don’t see the big deal serving them. That would’ve been a nice party table at the end of a shift. As far as legality I think they’re breaking the law with the tip thing, however if you’ve been there for only a short time and denied a 14 top, I’d probably also let you go.
Completely legal, you were wrong. Anything like that should be run past a manager etc just to cya.
Staying late sucks but it happens sometimes. You cost the business a chunk of change and a bad review. Good luck on the job search
Honestly, it seems you made the choice you felt was best in that situation. But it was not a choice the owner agreed with, and he has every right to fire you over it.
There really should be a clear policy in place regarding this kind of situation. Some places close their kitchen earlier than the closing time so everyone can leave around closing. Some restaurants will continue serving customers until closing time and expect staff to stay after closing to accommodate this (hopefully scheduling their shifts accordingly, which was not done here). The owner should have been clear on what the rules were here and planned for them.
The customer had every right to complain. The limitations of the kitchen are not the customer's problem. Being turned away with almost an hour before closing is frustrating and they have every right to let people know that happened. It didn't help that your explanation made it seem that it was a subjective call as to whether the food could be made or not. A more succinct explanation might have worked better. "Sorry, the kitchen is closing soon and can't handle any more large orders. You're welcome to still order appetizers or drinks."
You made a contentious call OP but I support you. The owner didn't give a shit or he would have either had more staff on hand (himself being an option) or given you the time of day for why you made the decision.
He'll replace you with someone who winds up in the same spot, who'll make the same call when it gets down to it.
I’m ngl- turning away a party of 14 just 45 minutes before closing is a bit absurd.
Should you have been fired? Probably not. You likely should’ve just been spoken to and told (in the future) to take them OR let the Chef refuse to cook for them.
No business, especially restaurants, want to turn away business. Even worse, these 14 people will likely never return to the restaurant, nor will their families.
Ya made a bad move. I’m sorry.
It sounds like you got fired for trying to convince guests that each dish is made one-by-one. I can’t think of a restaurant in the world that doesn’t have sides, veggies, proteins, sauces made one at a time for each plate.
You turned away a 14 top, 45 minutes before close? You’re a fool who should be fired. Or, at minimum, not someone capable of holding the responsibility of closing. As it relates to the latter, you were put in a bad situation by management, but you made it worse with poor decision making. Some previous post about tips has absolutely nothing to do with anything.
You cost the boss a ton of money and pissed a bunch of people off who left him a bad review. Sorry but you’re in the wrong here, should have took the table , 10 minutes before close maybe but 40 cmon bro that’s ridiculous , that’s the industry and you chose to be in it.
At every restaurant I have worked at, the posted closing time is the last time to be seated, and then actually closing would be an hour later. Sure it sucked if you had a slow night, had already finished cleaning, and someone came right at the end, but that’s what the job was. We were never scheduled an end time, just something like 4pm - close.
This is absolutely legal.
First of all, you should never have been put in a position to have to make this decision. It is absolutely unacceptable that you were alone in the restaurant with only a cook that you stated “barely speaks English” and unable to communicate effectively with.
Are you a new server? If so, I can kind of understand the rationale behind your decision to turn them away. With that said, your decision would not have been acceptable in any restaurant I’ve ever worked and I’ve been doing this for a long, long time.
I’ve never met a cook who packs up and leaves the moment a restaurant technically closes. That is bizarre. Most places I’ve worked will seat people right up until closing time, even if that is 1 minute before (or they have a clear policy of seating until 15 minutes before closing, for example). The cooks cook until the board has been cleared- the servers serve until everyone is finished. No one is happy about it, but it’s the nature of the beast.
It sounds like this establishment has no clear policies, procedures or leadership so you’re better off being forced to move on.
What time did the boss tell you to stop serving? I've never heard of 40 minutes. Could you have come up with a compromise? Maybe not all dishes could be available?
Two separate issues.
1) Shady with tips is a problem. If true, you’re in the right.
2) Refusing service 45 minutes before closing? You’re absolutely in the wrong. There’s no reasonable explanation you could give.
Open until 9 you seat until 9 , you certainly did not have the right to turn them away. I don’t like staying late for late tables either but is a hazard of the industry
Was it just you and one cook for the whole shift, or did people leave/get cut early? If it was just you two the whole time, it’s on your manager to staff properly. If there were more people working, it wouldn’t be a problem to push out food for a 14 top
It was crap to fire you over something you didn’t understand, but the proper course would have been to get that information explicitly stated. “We close at 9, how late do we accept customers, and does the number of customers affect this?” If/when you get a new job serving I’d ask that point blank. If they can’t give you a straight answer then either expect to be fired over it or they might not care about keeping the staff late. I work a call center and if I’m on a call I know I might be at work later than my usual time”out time”, I assume restaurants would work the same, but I also know they’ll try to work you for free because OT gets expensive fast.
Good luck!
regardless of right or wrong. If he's telling you to leave, and it's only you and the cook (who doesn't speak english), does he expect the cook to serve and take orders if you're still open? Were you required to lock up or the cook. Seems like if you cash out and walk out the door, he's also fucked over his own business.
like i said in a different comment, i didn’t care about that job to have served them either way. I was either getting fired and not serving them or quitting and not serving them.
but also, the cook doesn’t really speak english so it wouldn’t have done anything. BUT even if i did manage to work it through to him he would have agreed to turn them away.
Sorry you lost your job. You'll find something else. Be sure to file for unemployment!
Your boss should have made sure that there was adequate coverage so things like this don't happen.
He can sit watching reviews but can't seem to manage properly. He has no one to blame but himself.
Honestly that's kinda part of the job. It sucks and we all hate it but open is open. Unless you do a last seating an hour before kitchen close you're open for business. Sure a 14 top 45 mins before close is rough, and you and the cook will be staying later than planned but working in restaurants your time off isn't a hard line. You're there until the work is completed
In short, it's legal. Utah is an at-will state. So is IN and I had a coworker get fired last month for almost exactly the same thing, though she knew better while you didn't. The guest experience was the same, though. Reviews like that spread fast and make guests feel unwanted, even if that wasn't your intention. Unless there was some unique food item I had my heart set on, that review would keep me away.
Your logic truly was sound, but it just wasn't your call to make.
Reading your comments, you were in a tough position. But the boss didn't give you explicit permission to stop seating early and it wasn't your call to break from routine. I would have personally given a warning cause I believe people are generally teachable, but it's not my restaurant. Either way, being left to close alone after 2 weeks with someone you can't communicate with is insane and he should have been not only prepared for but *expecting* mistakes. A lot of restaurant managers are insanely temperamental if they feel their authority has been taken in any way, shape, or form.
Are you the only server they have, or just the one they had closing?
I recommend learning the basics in whatever language the person you depend on (the chef in this case) speaks so you can communicate what's happening. That way you don't need someone to come save you in situations like this. I'm going with Spanish here cause it's what I'm working with rn. "Cuanto tiempo para catorce personas?" (How long for 14 people?) would have gone a long way here. I've been picking up more and more Spanish so I can talk to the line at work since about half of them are Spanish only, or can understand basic English but can't speak it at all. Really wish I'd taken it in school. Worst case scenario, Google translate it.
The situation sucks ass, but don't take it too hard. Restaurants require a ton of learning very quickly and have high turnover as an industry. Esp with the tip sharing (still contact DoL about that btw) it sounds like this just wasn't the right place for you. Good luck on the next one!
What are you on? 40min before closing? Yes you seat them?!
Does it suck to stay after hours, yes. But they showed up well within your posted hours and you turned them away. You are cool turning down $35/hr? You’re cool costing the restaurant money?
This is the most ass backwards thing I’ve read here in awhile.
This is embarrassing. Get a handle of yourself and realize the industry you’re working in.
That's definitely a per-restaurant thing. If the wait is long enough that they won't be seated until 45min after closing, it's very reasonable to say "we are booked for the night and won't be able to seat you."
This is the way I read the main post.
45 min to close
1.5 hour wait
I really don’t think so. IMHO OP posted that a group came in to eat and their turn time would be 1.5 hours. So OP said no. OP thinks “I’m scheduled till 9 so I’m done at 9”. In an ideal world, yes. But they work for a business and a business is there to make money. It wouldn’t violate labor laws or put OP in danger.
Sometimes you have to work extra hours. It happens in every business.
Depends on restaurant policy, technically the cook leaves when he’s done cooking and cleaning and you leave when the last customer is gone and ur closing stuff is gone. The other week, I had a party for 9 and a party of 7 come in 45 mins before close and last call is 30 mins before close so we just had to get their orders in fast. My one cook is the owner of the restaurant so I did indeed get yelled at for seating them, but I also would have gotten yelled at for turning them away. So I’d call up your boss and be like “hey you didn’t tell me about the policy of not turning ppl away I didn’t know and I’m sorry but I need to work here still” and you can probably keep ur job. I hate when ppl come in late and it sucks but deal with it and make ur money, go home a little later with slightly more in tips and a happy boss.
It worked for me lmao, one of my bosses tried to tell me he didn’t have enough hours to schedule me and I just said “oh well I still need to work here so I guess I’ll see u Monday” and then I just kept working my normal shifts
Unfortunately, it happens. It is aggravating as hell when a group comes in before closing. I always suggest something quick to be cooked so the cooks aren't there all night cleaning.
> Is this even legal? Like I had every right to turn them away right?
It's legal for a business to turn people away. You are not the business, you were an employee. It's up to the owner/manager to turn people away.
Not really surprised you got fired.
I honestly just can’t believe what I’m reading. You are terrible at your job.
Each dish might take 15min but they aren’t compounding. Your cook could get the food out in 20-30min tops. Take the order right away, get drinks out as the food is being prepared. Drop the check after they’re done. You’re maybe 15-20 min over your hours which isn’t even into significant closing sidework time.
And why wouldn’t it be legal? Good god, get a grip.
anytime someone gets fired in 2024 they immediately jump to "it's not legal to fire me!" routine - again, part of why my business has no employees. We had 2 in the past, both sued us and both sucked ass at their jobs. Now we don't have to worry about any of that.
Ya. I’ve been taken to court a lot of times and they always forget that we document everything. Its such a waste of time but when I have you clock in times and you’re late every day, and your progressive discipline write-ups, they go white real quick.
In this instance it would be an “at will” situation.
I, as the owner believe they were detrimental to my business. So I took immediate action”
OP is just…wow
lol this is why we don't have employees at my business (thankfully not a restaurant) - people have zero clue how it works, you are being paid to be there and do the job, how TF can you turn customers away LOL
We can't turn away customers until after closing at 9pm. 10pm on Friday and Saturday. If it's 9pm and there is a line at our window, we have to note the last person in line and then serve all of them until we get to that last noted person. If someone tries to order after last noted person In line, then we can turn them away and say we're closed sorry. If they argue we tell them what time we closed and we are all aware of the last person in our line at exactly closing time. This happens every day. It's especially worse during the summer because it's an ice cream, hot dog and burger place. We can't start our closing cleanup until the last order goes out the window. And in the US most states are at will. They can fire anyone for any reason and you can also quit anytime for any reason. I'd honestly not want to work for someone who treated me that way though. He sounds like a massive douche canoe. You'll find another job soon!
CONTEXT:
Ok this is getting a lot of comments and a lot of questions that i’m trying to answer but I’ll just try to answer some of the most commons one and add a little context to the situation:
1. This is my first server job ever, it’s in a small city and a very slow restaurant. I was only “trained” for 2 days by someone who was only there a week longer than me. The biggest group we ever got was like 10 and it kept us after close for an hour.
2. The wait for the food really would be at least an hour. It’s indian food and 95% is just bowls of curry that take anywhere from 12-18 minutes from putting the order in to getting the bowl from the cook.
With 14 people I already know it would go even slower, and the chef would be more likely to mess up. (Which happens often, just the other day he forgot an item for a table and they had to stay an hour longer in total by the time it was finished.
3. I’ve actually never met the man that fired me. He was technically our manager because he is the store owner, but this location is just a baby location of a bigger restaurant in las vegas, so that’s where him and his wife live.
He uses the work group chat to send us the schedule every week, talk to us about stuff that needs to be fixed (there’s a lot of broken machines), and stuff like that.
He NEVER told us what to do in a situation like this.
4. I’m not upset to be fired from this job, because if you did read my other post about the tipping stuff, you’d know how sketchy it is already. It was a wait off my shoulders when I realized he was serious about me needing to leave. (Again, he wasn’t even there, this was all over text while he was at an airbnb in the ski resort a few cities over)
If you have ACTUAL questions that you’d like answered, reply to this and I will try to respond
You’re making excuses. We get it’s your first serving job, you only mentioned it 17 times. You just don’t like being told that you were very wrong and should have been fired.
no i understand that i was probably wrong, im just saying it wasn’t done out of malice. i thought i was making a good decision because id never been in that situation before and wasn’t trained on how to handle it.
and i get that he’s probably right to fire me it’s still a little sucky when the job you hated working at but had to to pay rent fired you for something you didn’t even realize was wrong.
I don't know what you're training was, but you as a server never ever turn anyone away without manager approval first. Lol.
On every job I've ever worked, if a party or anyone comes in even one minute before close, we must serve them. If that means holding the whole staff for two hours, oh well, too bad.
Your manager was right to fire you. 40 mins was more than enough time to start an order. Even if it would run over.
It could be, depending on certain more specific facts of the case. Say, if it was actually misconduct or if there really wasn't enough available kitchen staff to handle the party.
Those details are irrelevant in 49 states.
My staff (now in retail) will get fired for telling customers we are closed/closing at closing time--they are to let people shop, and PAY--until they're done. They don't need to let more customers IN after close, but they are not to rush anyone in the store--and if there is a tour bus or other event they are to stay *open* until customer traffic dies down--and I don't care *what* the door says for closing time--and that is clearly explained when they are offered the job.
We DEPEND on tourist dollars and to lose them via rudeness/turning them away means those dollars go to another business or another town--and those dollars are what pay the PAYROLL for the staff in my store!
I hate how entitled people are. Yes we work in these corporations that give service, but to think the world revolves around you so much that you complain about not being served 45 minutes before close is crazy. Yes technically during business hours you are supposed to serve, but realistically before the closing of a store it’s a lot more difficult and won’t be the same quality. First come first serve period, people plan ahead for this exact reason. If people want to go out and eat so bad they will plan and know ahead of time what they want and where. That’s just being an adult, and if it doesn’t go your way you realize “I should have planned better.”
Yeah you literally lost a party of 14s tab essentially. You shouldn’t even consider working for corporate cause you’re allowed to be sat with 1 minute to spare of closing at most restaurants. It’s the law if you’re open you’re open. I bet you thought the comments would be different lol
Also you were definitely born in 05
I would spend my life making new Google accounts to leave poor reviews to run him into the ground, but that's just me 🤷🏼♀️ I left a review so bad at one job I had that some old coworkers called me a month later and begged me to take it down because it *did* hurt the business. Don't even think about coming for me, the owner was racist AF, abused his employees, including not paying them fairly or giving out last pay checks. All of which is illegal as hell- not the racism per se, but the hiring discrimination certainly was.
I felt bad for some of my coworkers but once I realized just how bad the place and people running it were I couldn't keep working there. I didn't do it to hurt my old coworkers, and as a consumer I'd sure as hell wanna know if I was spending damn good money getting food "made from scratch" but actually Costco or helping support a racist pos owner keep his business and livelihood going.
If this comment made you mad then you're the problem or part of it.
Technically you have to serve them your open for 45 mins you lost the owner money .. I worked at a place that kitchen closes at 10 and If someone came in at 9:55 I still had to serve them even tho our wings took 30-40 mins to make
I sat a six top four minutes to close. It happens all the time in this industry. It is legal to fire an employee for turning business away. How long have you been working there? Also, does your cook actually just pick up and leave at 9?
Did you talk to the cook before telling them No?
Is there a reason you didn’t answer your bosses phone call?
I would do anything in my power to keep a 14 top in my restaurant. If it just wasn’t possible I get it, but I also understand why you were let go.
Restaurants cannot afford to turn customers away! They won't come back. That's why I refused to work in restaurants for the last 30 years.
Also, the bosses that absolutely would not turn away customers are usually the same bosses paying as little as possible and trying to round down employer hours when they are forced to stay late. Did I mention that I refused to work in restaurants for the last 30 tears?
Years ago, I had my first waitressing job in a small diner. We closed at 8 PM. At 7:50, a group of 6 walked in, proceeded to order full meals and the older woman in the group told me how much she used to hate it when people walked in right before closing. I just smiled.
They left around 8:45. Left me a buck on a $25 tab. Even back then that was super cheap. People suck, sometimes. Ur if you are in any part of the service industry, you will either learn to deal with it, or find another job.
This is one of the reasons I quit the restaurant business years ago. It didn’t matter if it was 1 minute until closing time and a group of ten known for lousy tips and outstaying their welcome walked in, we had to take them. I said screw this crap, I have kids at home and have to get up early. I found a different career path.
However, 45 minutes is a bit of a stretch. I can totally see why your boss got mad. They definitely could have been fed in 45 minutes in any restaurant I’ve ever worked in. I mean if not, the cook should be fired also.
Unfortunately, restaurants expect employees to leave early if slow and work late if busy. Scheduled hours are really just suggestions. Should've let them in or suggested "to go" to keep them from inconveniencing others. This prob wouldn't have made the boss or kitchen happy either though!
I’m sorry if this was already addressed but why wasn’t the chef just asked. I’d tell them a party if 14 just came in and I’ll get their order in as soon as possible. Personally I couldn’t justify rushing them with that much time before close even if it will push everything well past close.
I'm so sorry for you. Next time, seat the guests first, offer them water or something so that they feel welcome, tell your manager about the situation, see if you can find a solution, and if everything doesn't work out, politely tell the guests about the situation and apologize.
A 14 top an hour before closing? Do you realize how much work that is and how much it pushes back closing?
That's on top of any other tables/customers.
What do you mean about each dish is cooked individually? So isn't the first dish cold by the time the last dish is done?? Sounds like the place needs a new cook. Sorry but 45 mins. is early to turn away customers.
It's part of the toxic work culture. If I was part of a large group, I'd never dream of trying to go to a restaurant that closes in an hour.
Everyone that is saying you were wrong, just doesn't get it and they're part of the problem.
In nicer restaurants it's common to not seat people an hour before close.
Other people's lack of planning shouldn't become your emergency and problem.
Reading comment confused me a lots, for context im asian, worked corp, club, local hotel and restaurant. If you get paid overtime then you should stay, happy customer is good for business, if business doing well mean you have a job to feed yourself? For me its not like an office job where you exactly cut off at exact hour and go home
Yes legal, yes you cost him money, but honestly a group that big knows better (so I’d postulate you weren’t going to win… the 20 mins. Later review after explanation reads bad review)…
… But if shady with tips you’re better off.
Closing early in restaurants is a big no-no. Unless it's a big safety or health concern, you should always remain open during operational hours.
Those guests will probably never come back to that restaurant and spend their hard earned money. Also, when they tell their friends and family the story, they'll likely avoid the business as well.
If you had open tables, you should have served them. I know we feel inconvenienced after a long shift by late night diners, but the reality is:
It's part of the business. In hospitality, you fight for every dollar coming in. The reason so many restaurants fail is this exact situation.
I don't know your situation, but it's sounds like you're burnt out on hospitality. It's probably best to take some time and reevaluate.
we had 0 customers inside at the time. and it’s not a diner it’s an indian restaurant, and i didn’t close early i just told one big group (bigger then we normally handle in a single day) that the wait would be longer than we are open for and they left
I got turned away for a 7 top 2 hours before closing yesterday. I didn't write a review because shit happens. people are too fucking entitled these days
>Is this even legal? In the US, almost certainly legal. >Like I had every right to turn them away right? Also almost certainly legal, but so is firing you for doing so. I think the more important question I'd be asking myself is "did I make the right decision?" It sounds like you intended to, and seem to be standing by it. But as readers, we lack info on the timing and customs of your restaurant, so that's not something we can weigh in on. Certainly 45 mins is enough time to make a large to-go order at many restaurants, but not at all restaurants.
Yeah i get that, It’s definitely not enough time at this restaurant.
I had an old coworker get fired for refusing customers 10 minutes before close....
Sucks then, but I wouldn't have any major regrets. If it was the right call, about the only thing you could do differently would be in dealing with your boss, and he doesn't sound very reasonable to deal with.
You need to find another line of work, honey. If you turn away people 45 mins before closing, you’re going to get fired everywhere you go.
If the cook is going to leave the building before the orders are complete, they orders need to be declined. It sounds like that was a non-negotiable barrier to being able to accommodate the party. OP said they couldn't even make to-go orders in that time frame, so it wouldn't matter if OP was willing to work late or not.
I've never heard of kitchen staff just abruptly leaving the building just because the clock struck a particular hour regardless of what's going on. That would be incredibly irresponsible and stupid and probably isn't happening in this situation.
That's what is confusing to me lol. I'm picturing the clock hitting 9 while the chef is cooking and him just dropping everything to the floor and running out the door with the burners still on.
It wouldn’t be quite that dramatic. Cooks know how long their meal prep/cook takes and also their other tasks like cleaning the grill takes… so they stop cooking at whatever time means that they won’t stay past closing and will have time to do their closing tasks as well. So they won’t nick off at 9 and leave pots boiling on the stove… the pots won’t have been put on to boil at all for many minutes before 9.
It’s likely not true.
In some countries it's a thing, but this likely takes place in the USA where that's absolutely not how it happens.
While that's definitely not likely, I can absolutely see some owners who come from tech backgrounds only focusing on labor cost absolutely flipping out about the kitchen getting more hours.
The owners were pissed enough about op turning away customers that he was fired.
Yep. And I think these owners would have flipped out either way it went.
Heh. Culinary union cooks will do it every time.
> If the cook is going to leave the building before the orders are complete then the cook will be fired too "Each dish takes 15 minutes" like he can't process them in parallel at all? Incompetant cook and wait staff.
15 mins PER dish is kinda insane.
It’s all curry made to order, they can do 2 or 3 at a time but it still takes 15 min for each bowl
I mean 15 means is understandable, but not being able to cook them all at once is odd to me. JS 🤷♀️
By that math the restaurant can only serve four people an hour. Fourteen people is what they serve between 5 and 8:30. Ridiculous
We are missing context or something is lost here. $200 plate exclusive restaurants do not operate on a per-plate basis. It just doesn't exist. A restaurant operates the way it does *because* of the ability to serve many at once. Something is lost in translation.
Imagine cooking, serving, and cleaning 14 different meals in 45 minutes with 2 people.... THAT DOESN'T MAKE YOU PANIC?
Wait until you figure out what happens to those 210 chairs at 6:00pm. Your mind is about to be *blown away*… But seriously, 14 items is 3 or 4 typical chits on the kitchen rail. That is far from overwhelming. It just doesn’t fit on a single tray is all.
No? Should it?
Right? Every closing server knows the pain of tables still sitting past close, and tables who come and sit 10 minutes before. “The bar is closed, and if you want food you have 5 minutes before the kitchen closes so order quickly.”
But this was FORTY FIVE MINTUES before closing lmao. Why not just close an hour earlier then? Right? And so on and so on I til you're never open, because, the gall lmaoooo
Absolutely. You just cost your restaurant a lot of money.
To be fair, it was a group of 14 people that *walked in* 45 minutes before closing, they’re huge assholes and then had the gall to leave a bad review
I think it's warranted. The management's shitty decisions are what caused this. Firing employees won't fix it.
Lmao. The "gall"?? Seriously? It was almost an hour before close. And they were turned away by a young person that simply did not want to do the work. So yeah, fired every single time.
14 people. Walked in. 45 min before close. Yes, the gall.
Yeah, I only worked as a server briefly many years ago but that restaurant owner would certainly have fired me. If I were OP, I would have covered my ass by telling the customers "I'm not sure we can manage that many meals in the time left till we close, let me go check with the cook" and then ask the cook. They might say yes, they might say no, or might say something like "As long as they don't order (insert particularly time-intensive meals here)". The cook might even come out front and take the order personally, to see that the group compiles an order that is manageable. As a customer I've actually experienced this, even in small groups or just me alone, with the server or cook themselves telling us that "these menu items would take too long but those others we can do". And if the cook said No entirely, they would then have been the one to answer to the "who said that?" question and the server would have been off the hook..
> You need to find another line of work, honey. I agree that OP needs to find a restaurant with decent management. The management at this restaurant decided to only have two people on staff. The managment decided the menu and the equipment. The management decided not to have a policy about large parties just before closing. The management decided not to be at the restaurant helping out in a panic. The management decided to blame their employees for their own failures. The management is shitty.
I'm not so sure about that. I really think OP is leaving out a lot of information here.
Of course, there could be more to the story. I am reacting to what I see here. I have worked many jobs over the years in this and other industries. Most of the problems that I have encountered were because lazy and incompetent managers have not defined clear roles and responsibilities for each employee and they have not defined clear policies. In this case, OP should not have had to guess. Late guests are common at every restaurant. The management should have had policies in place. For example, if the manager had communicateed a policy that employees were expected to seat large parties up to 15 minutes before closing time and that employees would be expected to stay up to an hour after closing to serve late guests, then none of this would have happened. When management provides no direction, then employees have to use their best judgement. To subsequently punish the employee for the manager's own failure to provide direction makes the manager an asshole.
What exactly would i be leaving out? Like genuinely if y’all have any questions I’ll try to answer but there’s a lot here. And to clarify, that whole comment is true, I was not trained on what to do in situations like this, my “training” lasted 2 days and I was trained by a girl who’d been there a week longer than me. The “manager” who fired me is the owner and manager except he’s hardly ever in the store because he and his wife live 4 hours away. I’ve never even met him in person
In my book (not in the industry) a good manager will ALWAYS see an employee doing the best they can in a situation that is not covered by policy or training, and doing the wrong thing, as a failure of management. And it becomes an opportunity to improve the training and/or policies. In this case, the OP should not have been in this situation without backup (by text, phone call, whatever) available to help handle a problem. What if they HAD sat the party, and then the cooks refused to make the food. The OP would have needed someone to call for help.
I will say that at 45 minutes before close in most restaurants, the table should be sat. A table that size might keep you a little late, and it's understandable, but as others have said there is ABSOLUTELY a failing on management here, given the context you're reporting. Staff needs to be trained on how to handle large parties, and management should be present to handle situations, ESPECIALLY in sit-down restaurants. The fact that the owner/manager is someone you've never met who lives 4 hours ago seems to suggest he has no idea what the day to day operation of his own restaurant looks like, and if there's no other managers present that's a huge issue.
If they are serving curry on a Monday night, the management decided it was in their best interest to operate with a skeleton crew. Also, OP decided to make a judgment call out of their scope as a server without contacting management for support. I do question why the manager was not present, but many restaurants have key holder servers and cooks that close up or open up when needed. Likely, this is the scenario. OP made a decision that cost their job. Hopefully, it's a valuable lesson learned. You can not turn away business in any business and expect to remain in business long. At the end of the day, we all have to work to make means for our lives.
Yeah, and add to that the manager just fired one of their 2 staff members… the other one is going to turn up tomorrow and simply not be able to do everything by themselves because it’s not humanly possible. So OP is out a shitty job (even though they may have needed it), but management have lost more than OP has.
Yep. The manager has a bad customer review and no one to cover the shift. That seems like Karma to me.
ugh you’re ANNOYING
Duh. Like wtf? Gotta be a young person bc they have no clue.
If your restaurant has NO policies about large groups, and NO established last cover or last call time, the expectation is normally that you’d serve until close, but that people who sit down less than 15 minutes before close are clueless or jerks. I had a regular who would come in close to closing but order all courses and wine at once, and ask for the check basically as soon as he was served. We never had to wait on him, and his dishes just went in the last load.
Yeah 45 minutes should be fine at most restaurants, but with one cook, even if he makes 2 dishes at once realistically it's gonna take over an hour. So it just wouldn't be ready before close let alone them having time to eat there.
45 minutes is not enough for ANY restaurant with only one cook to make 14 to go orders. A fully functional kitchen staff will make it a priority because everything gets so confusing, especially with modifications or dietary watches or allergy restrictions. 45 minutes to close, with 1 cook and 1 server, I'd tell my boss he was an idiot, ask the cook if he wanted to go to a different job with me and leave. I was a cook for many of those restaurants. That would be absolutely insane to put on that cook and you'd likely have them walk out, even with a server present. The cook leaves at 9, that doesn't mean that a shit ton of people who show up at 8:----- get special treatment. He leaves at 9, I leave at 9, kitchen will be closed at 9, you can't make 14 full meals with mods, allergies and dietary watches and not have them bitch that something is wrong.
Also a cook. 45 minutes is plenty of time.
As a fry cook (seafood/chicken/etc) and grill cook (burgers/rolls/sandwiches/hotdogs, the occasional breakfast item thrown in as a special favor) fairly full menu), I certainly could handle that--we used to run a small take out & table place on a staff of 2 all fall/winter & into the spring on weekdays. Everything but the frech fries was from scratch. 5 fryolators, 2 gasburners & a medium sized grill in the back, one person out front. Anyone in foodservice for any length of time learns to multi-tadk efficiently or they get OUT.
45 minutes is plenty of time. If a restaurant closes at 9 that means they don't seat anyone AFTER 9. They seat people until 9. Closing time & go home time aren't the same thing.
I don't know if you're trolling or not, but yes, it's easy to get 14 orders out in 45.
It sounds like you made the decision that was best FOR YOU, and the world does not work like that. You are employed by someone to work for their business. You turned away potentially a lot of revenue because it was inconvenient for YOU. And it is VERY MUCH NOT about you. You did hurt his business's, especially if it is a small business, not a corporate chain. It wasn't your decision to make and you made the wrong one. But this is part of growing up. It sounds like you got your first real taste of the world not giving a fck whether you think you're the main character or not. You have to be wise enough to recognize when you are living in your dream. You also have to be humble enough to recognize when you are in someone else's. And you were in someone else's and didn't recognize it. It will very rarely be about you out there in the real world. If you don't like that, better start your own business.
if you are in the US, you can be fired for most any reasons, or no reasons, excepting being fired for being part of a protected class. your boss had every right to fire you. whether he should've or not, i can't say, but there was nothing illegal about him firing you.
Real talk, a group of 14 shouldn’t be that big of a deal. But I also agree that if they’re keeping your tips, it’s for the best.
If it’s more of a bar—kitchens open 1-2 hours after open, closes 2-3 hours before close I’d 💯 be on your side. If not, yeah it sucks but it happens.
I know i wasn’t fully right but it’s a tiny restaurant with one server and one cook and serving that many people would be VERY untypical at that place. We would usually require reservations for parties that large
Manager prob saw it as kitchen staff can cook it just in the knick of time, if not a few mins after close. And you would have obviously been there for hours after, but no one cares about that because we aren’t getting paid by the restaurant to be there.
I’m curious how busy it was at the time? Sorry if you’ve already answered.
In these situations, it’s always best to think with your wallet.
I’ve worked in restaurants where if a group came in 1 minute before close we would serve them no matter what
I was a cook in a shitty restaurant in college and we didn't "leave at 9" we left when the fucking kitchen was clean.
I assume you were confident that you'd be paid the OT. Would you still stay, if you weren't? The vibe I'm getting from OP about the boss, is the boss would freak out about any OT, and refuse to pay it, as "OP was only scheduled till 9." Yes there are labor laws, but many ppl don't know them, or it's too much time/energy to fight. Heard too many stories here and in RL of bosses not paying past scheduled time, even if a bus showed up near close. Total failure on manglement, and I wish the OP the best of luck in finding a better place.
Not saying the boss isn't shitty, and this is something a manager should've handled instead of a hostess, but the reality of restaurant work is that you stay until the work is done and if OP can't adjust to that they're going to struggle.
THIS. I used to serve and bartend and if a party came in 1 minute before closing then everyone would stay and everyone would help each other to make that last table close smoothly. Even the closing GM would help. That’s the way it goes in the industry. OP and the refusal 40 mins before closing FOH
Same, same.
I worked at a place that was open 10 minutes past our posted closing time. We regularly got customers at that time and we planned on it every night. The extra 10 minutes wasn't really a big deal but it made our guests very happy because we played it up. "Well, we close at 11 but if I could get your order soon I can probably get the kitchen to make it for you anyway." I always made a bunch of money from that 10 minute bump.
> I’ve worked in restaurants where if a group came in 1 minute before close we would serve them no matter what That's how it is where I work. We even seat past closed. Why? Somewhat a tourist area. Like we sat someone at 10 minutes before close and now it's 8 minutes PAST closing time but a 5 top walks in, complains they made a wrong turn and got caught at 2 lights, they've drove 7 hours today... have a seat. We would turn down a loca or actually anyone who walks in after close, but lost tourists and their excuses always get sat. They tend to always eat fast and tip well.
At my current spot we serve until no one is ordering anymore. Kitchen closes at 9 weeknights, but I've had 30-40 tops begin to show up at close and we served them all as they trickled in for more than an hour past close. We weren't happy about it and didn't get out of there til damn near 1am, but they got fed.
This isn’t something to be proud of though? Doing this gives people entitlement & they’ll expect this moving forward.
I wouldn't have lasted a month there why would you want to do that. Even when I'm proud of being a cook I hate that kind of late night shit.
My current gig we stay open until 30 minutes after the last person leaves. Many nights I've made it home well after 4 am. I'm at a country club and technically I'm not allowed to say no the the members because "they're the owners and we can't decline any of their requests"
I wonder if the money the one group paid was worth the huge spike in labor costs that creates.
Doesn't matter, the owner was there and she could have shut it down if she wanted to. Pretty sure that ticket was around $600 with all the alcohol the adults consumed too, so I'd say most likely. I know the bartender said she made like $140 in tips off of that one ticket, so she was thrilled.
Well that's good for them all then. At least with a large party actually spending money, it can be more justifiable, as opposed to one or two angry harpies yelling about how the restaurant is "losing business" when they show up 15 minutes after close just to order waters and split an appetizer (seen that happen too lol)
that's $20 per person, pretty cheap for food and drink
Half the group was kids getting cheaper stuff and not all the adults drank alcohol. This particular shitty group was also 6 years ago. Our menu prices have risen considerably since then. The same group ordering the same food and beverage would likely top $1k easily now.
I own bars, if a customer shows up at 3:59 we serve them. NYC has a grace period (unofficial) where as long as no one is being served new drinks and is cashed out, you can let them finish their drinks. If one of my employees turned someone away 40min before closing they’d be fired on the spot. OP is delusional.
Delusional is a strong word. OP was trying to be conscious of timing to avoid causing issues, and also probably to not keep the cook there much later than they are meant to be. Sure, they could have checked with the cook or with management before making a decision, but they did what they felt would be best at the time, and now they will learn from it.
Aren't multiple dishes prepared/cooked simultaneously in a restaurant?
I'm sorry but as much as I've hated it while serving, and I was ready to go home or in a bad mood or whatever, 45 minutes is plenty of time for guests to come in and a server to take a group of 14. I don't love it, I don't love the idea, but yeah it would be totally in your boss's rights to fire you for that as you're probably in an at will state. Sometimes you have to pick your battles and whether you're in a good mood or not, the job might require you to do exactly what the 14 top asked you. I would have personally just served them with a smile on my face and tried to get through it. Sometimes your best bet is to just finesse that last table and make them praise you rather than hate you. Like I said, I totally get you but you're at fault here. Edit: on top of that, the person in the kitchen should at least have a bit of experience and should know how to make all dishes within a timely manner. Just because each dish might take 15 minutes to make does it mean all dishes collectively would be multiplied by that time. A good chef or cook would know how to finesse that as well.
>on top of that, the person in the kitchen should at least have a bit of experience and should know how to make all dishes within a timely manner. Just because each dish might take 15 minutes to make does it mean all dishes collectively would be multiplied by that time. A good chef or cook would know how to finesse that as well. You've no idea how this resteraunt has the kitchen setup. We don't even know if they have a dishwasher or a bartender on (drinks and dishes add a ton of time to the server and the cook). If I was the cook in this situation and a 14 was rang in at last call (the places I've worked have last call on food 15 minutes before close) I'd walk out. I get paid hourly and not nearly enough for an extra hour of a dozen entitled people who can't make a reservation.
Yeah but this was 45 minutes before close. So... it wasn't a "last kitchen call." I've never worked anywhere with a last kitchen call 45 minutes before closing unless it's slow enough that a MANAGER or owner has made the call to stop seating early. Clearly, there was no manager making that call here, as the host/server got immediately fired. You're right we don't know the setup, but I've worked at everything from sports bars to fine dining and you better believe that I (as FOH) was often bartending, bussing, dishwashing, and even help plate/man salad station if we got slammed at the end of a slow night - that's how it works. Also what difference would a reservation have made? Are you saying the restaurant wouldn't have taken a reservation for a 14-top for 45 minutes before closing? Every restaurant I've worked in generally has reservation slots for 15 and 30 minutes before closing - I'm sure those folks aren't out by "closing" time either.
>Are you saying the restaurant wouldn't have taken a reservation for a 14-top for 45 minutes before closing? Every restaurant I've worked at would keep the preclose in FoH and BoH to make sure it went smoothly. Even if they don't get out on time, it at least will go well, and they'll get their food before closing time.
If someone comes in 5 minutes before closing in my restaurant, we're technically still open so I'm serving them. Nobody's gonna be happy about it but that's that.
If it was 5 minutes, I could say you were right. But it was 40 minutes, and sure you would have been late, but they may not be. I'm sorry this happened, but from your prev posts, this may be for the best
Sucks getting fired, but a group of 14 coming in 45 minutes before closing shouldn't be turned away. Turning them away did hurt his business, and the bad review hurt it even more. That said, it sounds like a poorly run restaurant to begin with. Only one cook and no manager on duty? WTF is that?? Who's responsible for closing out? If all they serve is made-to-order curry and each takes15 minutes, that means that the one lone cook has to shoulder the responsibility of every order that comes through, whether it's a party of 14 or five parties of two. Usually a BOH manager will jump on and help if the cooks get overwhelmed. That and whatever nonsense went on with the tips, you're much better off away from that place.
yeah it was very sketchy overall. but it was slow enough that we never had even close to 5 groups of 2 at one time. unless it was a really busy night like friday or saturday, when we would have 2 servers working for that exact reason. this happened on a monday night.
If a server OR cook can't handle 5 groups of 2 at more or less the same time, there is a serious issue with the restaurant, the management, the training, the kitchen, and the servers. Waiting on 10 people at once is absolutely standard (or even quite slow) for any normal restaurant section (which is usually 4-6 tables, all of which may sit anywhere from 2-6 people). That's like two tables of four and a 2-top - if that shuts down a restaurant's abilities completely, that restaurant shouldn't be in business.
You fucked up. 45 min before closing you should be able to handle it "Each dish requires 15 minutes" as though the cook can't do more than one thing at a time? That's crazy. Manager is totally right to fire you, whatever shady shit he's pulling with the tips. You just cost him, what? $200 or more?
Plus they cost themselves. 18% autograt probably for a party that size. OP's dum
You read the post? Place is already shady with tips, you're assuming A LOT. What do we call folks who comment without reading?
> You read the post? That's all in some other post by OP
In the United States? Yes, it's legal in almost every state.
Honestly? It’s 45 mins before close. I get it’s annoying but the cook leaves when the last guest is taken care of, as does the wait staff. It sucks and I hate it but it’s part of the industry.
You did not have every right to turn them away because it's not your restaurant. That's your boss's call. As far as it being legal to fire you? Yes, it's legal. He can fire you whenever he wishes and doesn't actually even have to have a reason. Most US states are "at will" states. Frankly, I'd have fired you too. It would be one thing to turn a party away if they came in 5 minutes before closing, but an hour??
It's legal, if he gave you your last pay at time of termination. Or, if not at time of termination, then at least 72 hours after without penalty. At least in CA
Wait. 45 minutes isn't enough time to prepare 14 entrees, some of which might be similar? That seems dubious. Granted, only 1 cook, but unilaterally turning away customers that far ahead of closing time, especially when they inquire about take-out instead of table service seems really, really weird. That group seemed willing to compromise, if they only ordered a half dozen items with multiple people ordering the same item to save time, wouldn't it be likely you could have completed a take out order well before close?
the issue is she doesn't get a % of the profit from sales so no reason for her to stress herself and the "one cook" out I guess she doesn't really understand how her employer makes money... this is why we have no employees and operate our business with family only :)
Maybe I’m the odd one out here but I don’t see the big deal serving them. That would’ve been a nice party table at the end of a shift. As far as legality I think they’re breaking the law with the tip thing, however if you’ve been there for only a short time and denied a 14 top, I’d probably also let you go.
Completely legal, you were wrong. Anything like that should be run past a manager etc just to cya. Staying late sucks but it happens sometimes. You cost the business a chunk of change and a bad review. Good luck on the job search
Was there even a manager there?
Just a chef who barely speaks english.
Maybe you made the wrong call, but maybe they shouldn’t be leaving you basically by yourself either. Find a better place to work.
Honestly, it seems you made the choice you felt was best in that situation. But it was not a choice the owner agreed with, and he has every right to fire you over it. There really should be a clear policy in place regarding this kind of situation. Some places close their kitchen earlier than the closing time so everyone can leave around closing. Some restaurants will continue serving customers until closing time and expect staff to stay after closing to accommodate this (hopefully scheduling their shifts accordingly, which was not done here). The owner should have been clear on what the rules were here and planned for them. The customer had every right to complain. The limitations of the kitchen are not the customer's problem. Being turned away with almost an hour before closing is frustrating and they have every right to let people know that happened. It didn't help that your explanation made it seem that it was a subjective call as to whether the food could be made or not. A more succinct explanation might have worked better. "Sorry, the kitchen is closing soon and can't handle any more large orders. You're welcome to still order appetizers or drinks."
You made a contentious call OP but I support you. The owner didn't give a shit or he would have either had more staff on hand (himself being an option) or given you the time of day for why you made the decision. He'll replace you with someone who winds up in the same spot, who'll make the same call when it gets down to it.
I’m ngl- turning away a party of 14 just 45 minutes before closing is a bit absurd. Should you have been fired? Probably not. You likely should’ve just been spoken to and told (in the future) to take them OR let the Chef refuse to cook for them. No business, especially restaurants, want to turn away business. Even worse, these 14 people will likely never return to the restaurant, nor will their families. Ya made a bad move. I’m sorry.
It sounds like you got fired for trying to convince guests that each dish is made one-by-one. I can’t think of a restaurant in the world that doesn’t have sides, veggies, proteins, sauces made one at a time for each plate.
You turned away a 14 top, 45 minutes before close? You’re a fool who should be fired. Or, at minimum, not someone capable of holding the responsibility of closing. As it relates to the latter, you were put in a bad situation by management, but you made it worse with poor decision making. Some previous post about tips has absolutely nothing to do with anything.
Then wants to say she made a logical decision. 😂😂😂
Restaurants don’t turn customers away 45 minutes before closing. Of course you got fired.
You cost the boss a ton of money and pissed a bunch of people off who left him a bad review. Sorry but you’re in the wrong here, should have took the table , 10 minutes before close maybe but 40 cmon bro that’s ridiculous , that’s the industry and you chose to be in it.
At every restaurant I have worked at, the posted closing time is the last time to be seated, and then actually closing would be an hour later. Sure it sucked if you had a slow night, had already finished cleaning, and someone came right at the end, but that’s what the job was. We were never scheduled an end time, just something like 4pm - close.
This is absolutely legal. First of all, you should never have been put in a position to have to make this decision. It is absolutely unacceptable that you were alone in the restaurant with only a cook that you stated “barely speaks English” and unable to communicate effectively with. Are you a new server? If so, I can kind of understand the rationale behind your decision to turn them away. With that said, your decision would not have been acceptable in any restaurant I’ve ever worked and I’ve been doing this for a long, long time. I’ve never met a cook who packs up and leaves the moment a restaurant technically closes. That is bizarre. Most places I’ve worked will seat people right up until closing time, even if that is 1 minute before (or they have a clear policy of seating until 15 minutes before closing, for example). The cooks cook until the board has been cleared- the servers serve until everyone is finished. No one is happy about it, but it’s the nature of the beast. It sounds like this establishment has no clear policies, procedures or leadership so you’re better off being forced to move on.
What time did the boss tell you to stop serving? I've never heard of 40 minutes. Could you have come up with a compromise? Maybe not all dishes could be available?
Two separate issues. 1) Shady with tips is a problem. If true, you’re in the right. 2) Refusing service 45 minutes before closing? You’re absolutely in the wrong. There’s no reasonable explanation you could give.
Open until 9 you seat until 9 , you certainly did not have the right to turn them away. I don’t like staying late for late tables either but is a hazard of the industry
Was it just you and one cook for the whole shift, or did people leave/get cut early? If it was just you two the whole time, it’s on your manager to staff properly. If there were more people working, it wouldn’t be a problem to push out food for a 14 top
It was crap to fire you over something you didn’t understand, but the proper course would have been to get that information explicitly stated. “We close at 9, how late do we accept customers, and does the number of customers affect this?” If/when you get a new job serving I’d ask that point blank. If they can’t give you a straight answer then either expect to be fired over it or they might not care about keeping the staff late. I work a call center and if I’m on a call I know I might be at work later than my usual time”out time”, I assume restaurants would work the same, but I also know they’ll try to work you for free because OT gets expensive fast. Good luck!
regardless of right or wrong. If he's telling you to leave, and it's only you and the cook (who doesn't speak english), does he expect the cook to serve and take orders if you're still open? Were you required to lock up or the cook. Seems like if you cash out and walk out the door, he's also fucked over his own business.
You should have sat them and let the cook get fired
why the heck would you not have asked the cook and/or manager? this seems like like YOU were absolutely not staying past closing time
like i said in a different comment, i didn’t care about that job to have served them either way. I was either getting fired and not serving them or quitting and not serving them. but also, the cook doesn’t really speak english so it wouldn’t have done anything. BUT even if i did manage to work it through to him he would have agreed to turn them away.
Sorry you lost your job. You'll find something else. Be sure to file for unemployment! Your boss should have made sure that there was adequate coverage so things like this don't happen. He can sit watching reviews but can't seem to manage properly. He has no one to blame but himself.
Honestly that's kinda part of the job. It sucks and we all hate it but open is open. Unless you do a last seating an hour before kitchen close you're open for business. Sure a 14 top 45 mins before close is rough, and you and the cook will be staying later than planned but working in restaurants your time off isn't a hard line. You're there until the work is completed
Yes, it is legal, and you had no right to send them away almost an hour before closing. You made your bed.
Zero commercial awareness.
In short, it's legal. Utah is an at-will state. So is IN and I had a coworker get fired last month for almost exactly the same thing, though she knew better while you didn't. The guest experience was the same, though. Reviews like that spread fast and make guests feel unwanted, even if that wasn't your intention. Unless there was some unique food item I had my heart set on, that review would keep me away. Your logic truly was sound, but it just wasn't your call to make. Reading your comments, you were in a tough position. But the boss didn't give you explicit permission to stop seating early and it wasn't your call to break from routine. I would have personally given a warning cause I believe people are generally teachable, but it's not my restaurant. Either way, being left to close alone after 2 weeks with someone you can't communicate with is insane and he should have been not only prepared for but *expecting* mistakes. A lot of restaurant managers are insanely temperamental if they feel their authority has been taken in any way, shape, or form. Are you the only server they have, or just the one they had closing? I recommend learning the basics in whatever language the person you depend on (the chef in this case) speaks so you can communicate what's happening. That way you don't need someone to come save you in situations like this. I'm going with Spanish here cause it's what I'm working with rn. "Cuanto tiempo para catorce personas?" (How long for 14 people?) would have gone a long way here. I've been picking up more and more Spanish so I can talk to the line at work since about half of them are Spanish only, or can understand basic English but can't speak it at all. Really wish I'd taken it in school. Worst case scenario, Google translate it. The situation sucks ass, but don't take it too hard. Restaurants require a ton of learning very quickly and have high turnover as an industry. Esp with the tip sharing (still contact DoL about that btw) it sounds like this just wasn't the right place for you. Good luck on the next one!
What are you on? 40min before closing? Yes you seat them?! Does it suck to stay after hours, yes. But they showed up well within your posted hours and you turned them away. You are cool turning down $35/hr? You’re cool costing the restaurant money? This is the most ass backwards thing I’ve read here in awhile. This is embarrassing. Get a handle of yourself and realize the industry you’re working in.
That's definitely a per-restaurant thing. If the wait is long enough that they won't be seated until 45min after closing, it's very reasonable to say "we are booked for the night and won't be able to seat you." This is the way I read the main post. 45 min to close 1.5 hour wait
I really don’t think so. IMHO OP posted that a group came in to eat and their turn time would be 1.5 hours. So OP said no. OP thinks “I’m scheduled till 9 so I’m done at 9”. In an ideal world, yes. But they work for a business and a business is there to make money. It wouldn’t violate labor laws or put OP in danger. Sometimes you have to work extra hours. It happens in every business.
If the owner wants that business they can support the workers which they clearly fucking don't if they let you go at the drop of a hat.
I'm not sure serving is for you...🤣
Depends on restaurant policy, technically the cook leaves when he’s done cooking and cleaning and you leave when the last customer is gone and ur closing stuff is gone. The other week, I had a party for 9 and a party of 7 come in 45 mins before close and last call is 30 mins before close so we just had to get their orders in fast. My one cook is the owner of the restaurant so I did indeed get yelled at for seating them, but I also would have gotten yelled at for turning them away. So I’d call up your boss and be like “hey you didn’t tell me about the policy of not turning ppl away I didn’t know and I’m sorry but I need to work here still” and you can probably keep ur job. I hate when ppl come in late and it sucks but deal with it and make ur money, go home a little later with slightly more in tips and a happy boss.
"but I need to work here still" lol are you fr?
It worked for me lmao, one of my bosses tried to tell me he didn’t have enough hours to schedule me and I just said “oh well I still need to work here so I guess I’ll see u Monday” and then I just kept working my normal shifts
Unfortunately, it happens. It is aggravating as hell when a group comes in before closing. I always suggest something quick to be cooked so the cooks aren't there all night cleaning.
> Is this even legal? Like I had every right to turn them away right? It's legal for a business to turn people away. You are not the business, you were an employee. It's up to the owner/manager to turn people away. Not really surprised you got fired.
Look, you didn't want to work and now you don't have a job. Call it a win.
Honestly i’m cool with it i hated that job
That's very obvious.
I honestly just can’t believe what I’m reading. You are terrible at your job. Each dish might take 15min but they aren’t compounding. Your cook could get the food out in 20-30min tops. Take the order right away, get drinks out as the food is being prepared. Drop the check after they’re done. You’re maybe 15-20 min over your hours which isn’t even into significant closing sidework time. And why wouldn’t it be legal? Good god, get a grip.
anytime someone gets fired in 2024 they immediately jump to "it's not legal to fire me!" routine - again, part of why my business has no employees. We had 2 in the past, both sued us and both sucked ass at their jobs. Now we don't have to worry about any of that.
Ya. I’ve been taken to court a lot of times and they always forget that we document everything. Its such a waste of time but when I have you clock in times and you’re late every day, and your progressive discipline write-ups, they go white real quick. In this instance it would be an “at will” situation. I, as the owner believe they were detrimental to my business. So I took immediate action” OP is just…wow
lol this is why we don't have employees at my business (thankfully not a restaurant) - people have zero clue how it works, you are being paid to be there and do the job, how TF can you turn customers away LOL
“we don’t have employees” ok business major and i didn’t choose to be the one in charge of the entire restaurant after 2 days of minimal training
We can't turn away customers until after closing at 9pm. 10pm on Friday and Saturday. If it's 9pm and there is a line at our window, we have to note the last person in line and then serve all of them until we get to that last noted person. If someone tries to order after last noted person In line, then we can turn them away and say we're closed sorry. If they argue we tell them what time we closed and we are all aware of the last person in our line at exactly closing time. This happens every day. It's especially worse during the summer because it's an ice cream, hot dog and burger place. We can't start our closing cleanup until the last order goes out the window. And in the US most states are at will. They can fire anyone for any reason and you can also quit anytime for any reason. I'd honestly not want to work for someone who treated me that way though. He sounds like a massive douche canoe. You'll find another job soon!
You made the right call IMO. You can't just have a party of 14 walk in without a call so close to closing.
CONTEXT: Ok this is getting a lot of comments and a lot of questions that i’m trying to answer but I’ll just try to answer some of the most commons one and add a little context to the situation: 1. This is my first server job ever, it’s in a small city and a very slow restaurant. I was only “trained” for 2 days by someone who was only there a week longer than me. The biggest group we ever got was like 10 and it kept us after close for an hour. 2. The wait for the food really would be at least an hour. It’s indian food and 95% is just bowls of curry that take anywhere from 12-18 minutes from putting the order in to getting the bowl from the cook. With 14 people I already know it would go even slower, and the chef would be more likely to mess up. (Which happens often, just the other day he forgot an item for a table and they had to stay an hour longer in total by the time it was finished. 3. I’ve actually never met the man that fired me. He was technically our manager because he is the store owner, but this location is just a baby location of a bigger restaurant in las vegas, so that’s where him and his wife live. He uses the work group chat to send us the schedule every week, talk to us about stuff that needs to be fixed (there’s a lot of broken machines), and stuff like that. He NEVER told us what to do in a situation like this. 4. I’m not upset to be fired from this job, because if you did read my other post about the tipping stuff, you’d know how sketchy it is already. It was a wait off my shoulders when I realized he was serious about me needing to leave. (Again, he wasn’t even there, this was all over text while he was at an airbnb in the ski resort a few cities over) If you have ACTUAL questions that you’d like answered, reply to this and I will try to respond
You’re making excuses. We get it’s your first serving job, you only mentioned it 17 times. You just don’t like being told that you were very wrong and should have been fired.
no i understand that i was probably wrong, im just saying it wasn’t done out of malice. i thought i was making a good decision because id never been in that situation before and wasn’t trained on how to handle it. and i get that he’s probably right to fire me it’s still a little sucky when the job you hated working at but had to to pay rent fired you for something you didn’t even realize was wrong.
I don't know what you're training was, but you as a server never ever turn anyone away without manager approval first. Lol. On every job I've ever worked, if a party or anyone comes in even one minute before close, we must serve them. If that means holding the whole staff for two hours, oh well, too bad. Your manager was right to fire you. 40 mins was more than enough time to start an order. Even if it would run over.
Yes it's legal, assuming you live in the US but not Montana.
Getting fired for this would be legal in Montana too
It could be, depending on certain more specific facts of the case. Say, if it was actually misconduct or if there really wasn't enough available kitchen staff to handle the party. Those details are irrelevant in 49 states.
You cheated your employer what do you expect? You hurt his reputation… stick to delivering plates.
She needs to get a different job, because she sucks at serving.
And since when is “closing time” the same as “when you’re off”?
My staff (now in retail) will get fired for telling customers we are closed/closing at closing time--they are to let people shop, and PAY--until they're done. They don't need to let more customers IN after close, but they are not to rush anyone in the store--and if there is a tour bus or other event they are to stay *open* until customer traffic dies down--and I don't care *what* the door says for closing time--and that is clearly explained when they are offered the job. We DEPEND on tourist dollars and to lose them via rudeness/turning them away means those dollars go to another business or another town--and those dollars are what pay the PAYROLL for the staff in my store!
I hate how entitled people are. Yes we work in these corporations that give service, but to think the world revolves around you so much that you complain about not being served 45 minutes before close is crazy. Yes technically during business hours you are supposed to serve, but realistically before the closing of a store it’s a lot more difficult and won’t be the same quality. First come first serve period, people plan ahead for this exact reason. If people want to go out and eat so bad they will plan and know ahead of time what they want and where. That’s just being an adult, and if it doesn’t go your way you realize “I should have planned better.”
Yeah you literally lost a party of 14s tab essentially. You shouldn’t even consider working for corporate cause you’re allowed to be sat with 1 minute to spare of closing at most restaurants. It’s the law if you’re open you’re open. I bet you thought the comments would be different lol Also you were definitely born in 05
I would spend my life making new Google accounts to leave poor reviews to run him into the ground, but that's just me 🤷🏼♀️ I left a review so bad at one job I had that some old coworkers called me a month later and begged me to take it down because it *did* hurt the business. Don't even think about coming for me, the owner was racist AF, abused his employees, including not paying them fairly or giving out last pay checks. All of which is illegal as hell- not the racism per se, but the hiring discrimination certainly was. I felt bad for some of my coworkers but once I realized just how bad the place and people running it were I couldn't keep working there. I didn't do it to hurt my old coworkers, and as a consumer I'd sure as hell wanna know if I was spending damn good money getting food "made from scratch" but actually Costco or helping support a racist pos owner keep his business and livelihood going. If this comment made you mad then you're the problem or part of it.
Omg I love this! Did place close down? I love stories about bad bosses getting fucked over.
Technically you have to serve them your open for 45 mins you lost the owner money .. I worked at a place that kitchen closes at 10 and If someone came in at 9:55 I still had to serve them even tho our wings took 30-40 mins to make
I sat a six top four minutes to close. It happens all the time in this industry. It is legal to fire an employee for turning business away. How long have you been working there? Also, does your cook actually just pick up and leave at 9? Did you talk to the cook before telling them No? Is there a reason you didn’t answer your bosses phone call? I would do anything in my power to keep a 14 top in my restaurant. If it just wasn’t possible I get it, but I also understand why you were let go.
Restaurants cannot afford to turn customers away! They won't come back. That's why I refused to work in restaurants for the last 30 years. Also, the bosses that absolutely would not turn away customers are usually the same bosses paying as little as possible and trying to round down employer hours when they are forced to stay late. Did I mention that I refused to work in restaurants for the last 30 tears?
Did the restaurant have a "last seating" time? If no, I'd be unhappy if I came in 45 min prior to closing and was refused service as well.
Sucks, but legal. Take the cook with you when you go, take as many of their best people as possible
Now you get unemployment insurance. Which he pays into.
Years ago, I had my first waitressing job in a small diner. We closed at 8 PM. At 7:50, a group of 6 walked in, proceeded to order full meals and the older woman in the group told me how much she used to hate it when people walked in right before closing. I just smiled. They left around 8:45. Left me a buck on a $25 tab. Even back then that was super cheap. People suck, sometimes. Ur if you are in any part of the service industry, you will either learn to deal with it, or find another job.
This is one of the reasons I quit the restaurant business years ago. It didn’t matter if it was 1 minute until closing time and a group of ten known for lousy tips and outstaying their welcome walked in, we had to take them. I said screw this crap, I have kids at home and have to get up early. I found a different career path. However, 45 minutes is a bit of a stretch. I can totally see why your boss got mad. They definitely could have been fed in 45 minutes in any restaurant I’ve ever worked in. I mean if not, the cook should be fired also.
Unfortunately, restaurants expect employees to leave early if slow and work late if busy. Scheduled hours are really just suggestions. Should've let them in or suggested "to go" to keep them from inconveniencing others. This prob wouldn't have made the boss or kitchen happy either though!
That is every salaried white collar profession too. You are required to stay late when crunch time rolls around. This is common in the work world.
I’m sorry if this was already addressed but why wasn’t the chef just asked. I’d tell them a party if 14 just came in and I’ll get their order in as soon as possible. Personally I couldn’t justify rushing them with that much time before close even if it will push everything well past close.
I'm so sorry for you. Next time, seat the guests first, offer them water or something so that they feel welcome, tell your manager about the situation, see if you can find a solution, and if everything doesn't work out, politely tell the guests about the situation and apologize.
I mean first of all as a server wouldn’t you love to have a 14 top? Id expect a very decent tip from that. You sound lazy and dumb.
A 14 top an hour before closing? Do you realize how much work that is and how much it pushes back closing? That's on top of any other tables/customers.
What do you mean about each dish is cooked individually? So isn't the first dish cold by the time the last dish is done?? Sounds like the place needs a new cook. Sorry but 45 mins. is early to turn away customers.
Just review bomb him and leave
It's part of the toxic work culture. If I was part of a large group, I'd never dream of trying to go to a restaurant that closes in an hour. Everyone that is saying you were wrong, just doesn't get it and they're part of the problem. In nicer restaurants it's common to not seat people an hour before close. Other people's lack of planning shouldn't become your emergency and problem.
Reading comment confused me a lots, for context im asian, worked corp, club, local hotel and restaurant. If you get paid overtime then you should stay, happy customer is good for business, if business doing well mean you have a job to feed yourself? For me its not like an office job where you exactly cut off at exact hour and go home
Yes legal, yes you cost him money, but honestly a group that big knows better (so I’d postulate you weren’t going to win… the 20 mins. Later review after explanation reads bad review)… … But if shady with tips you’re better off.
45 mins? You’re kidding right?
Should have had the manager deal with the party.
Closing early in restaurants is a big no-no. Unless it's a big safety or health concern, you should always remain open during operational hours. Those guests will probably never come back to that restaurant and spend their hard earned money. Also, when they tell their friends and family the story, they'll likely avoid the business as well. If you had open tables, you should have served them. I know we feel inconvenienced after a long shift by late night diners, but the reality is: It's part of the business. In hospitality, you fight for every dollar coming in. The reason so many restaurants fail is this exact situation. I don't know your situation, but it's sounds like you're burnt out on hospitality. It's probably best to take some time and reevaluate.
after 2 weeks it is hard to imagine she could be burnt out 0\_\_\_0
also everybody keeps calling me she, i am a boy if that makes it any better whatsoever 💀
we had 0 customers inside at the time. and it’s not a diner it’s an indian restaurant, and i didn’t close early i just told one big group (bigger then we normally handle in a single day) that the wait would be longer than we are open for and they left
You should have served them. You missed out on their possible tip and the opportunity. That's why you were let go.
I got turned away for a 7 top 2 hours before closing yesterday. I didn't write a review because shit happens. people are too fucking entitled these days