You can call me soft or old or what have you, but my late night dining days are over and I turn into a bitch @ ten o'clock. My kitchen closes then for a reason and that is a big part of why I do what I do where I do. We are not a bank where getting in before the door is locked gives you carte blanche. Of course we have the occasional asshole (more often than not one of "really good" customers) that comes in @ 9:55 or dilly dallies until then to prove that the customer is really the boss and I accept that. However, strolling in @ 9:50 and ordering three courses @ 9:59:40 makes you a world class DB and I know you know better. If you don't, then you are an even sorrier excuse for a person. Now, I don't have to leave @ 10:00 or even before 11:00 if circumstances or volume dictate, but I'm not going stand around while you nibble like you are in the Big City. Don't get me wrong: if I owned the joint, we'd be open until 1:00, seven days a week. I wouldn't be there, of course, but that is a moot point anyway. In short, I understand that you can't stand being home with your own family and you can sit and drink until the FOH kicks you out (between 11:00 and 1:00 depending on how "good" a customer you really are), but, as far as keeping me from my family, you can kiss my ass. I hope you enjoyed your meal.
Chefs, I would love your thoughts on this issue since I know it is a sore spot for anyone in a kitchen. In light of a down economy and sinking sales figures, I should be happy to have any customers I can get, right?
sent from my mobile martini shaker
Thank you Mr. Minor
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2 comments:
Well, I own my restaurant. So I have to deal with the constant internal battle between the line cook in me, and the business owner in me. The line cook in me gets pissed, usually though, if the DB in question orders enough, or spends enough on a bottle of wine the business owner in me changes my attitude...
It's funny though, I think we have the same customer... Last week a woman (good customer)came in 3 times at 9:55 (we close at 10). Once I had to send her away cause I already had everything clean (and she too, always does three courses, app, salad, entree, bread, grilled with no olive oil, lemon with her water, couple glasses of wine) a.k.a an hour and 20 minutes... The other two times I still had tickets on the rail so we let her sit.
Normally, my strategy with late tables has always been this; if I still have tickets on the rail; I will feed you too. If my dining room is more than half full; I will feed you too. We try to tell people the kitchen closes at 9:45. It gives us 15 minutes of leeway to play favorites, or decide that it's time to start drinking...
Our kitchen is 30 minutes from town. There is no way I can turn down a table who just drove 30 minutes to get here. Fortunately the gate shuts at closing time so I don't have to feel remorse for those folks.
It is astounding when a party shows up at the last minute and is proud of themselves for doing so. "We made it!" Don't get me wrong, I want their money. I want all their money. In no way do I want any guest to ever feel less then welcome. Nor is it our place to teach them dining etiquette. Non industry folk will never understand. It is the way it is.
Food for thought: Let's focus on making their food the best meal they ever had. If anything that will provide us a little personal satisfaction.
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