Every business has its hours of operation, and they exist for a reason. In the service industry, the hours of operation are not necessarily the “work hours” of employees.
I work occasionally at a bar in downtown Nashville. Sometimes, I am serving food. Other times, I bartend. Occasionally, I bar back. Our hours are generally 8 pm to 2:30 am… ish. However, we arrive by 7:30 pm to set up and leave sometimes as late as 5 am.
It baffles me when I work serving food how often people show up around 7:45 and are shocked to find that there isn’t any food cooked. My frier is cold, water to make hot dogs cold, and chili… you guessed it… cold. My cash drawer is being set up. My sign isn’t even out yet. But they want food right now.
It always takes a lot for me to not snap, “Its not ready because we aren’t open yet! Do you go home, open your refrigerator and miraculously a meal appears on your table fully cooked? If it does, I want your house! But my guess is it doesn’t work that way, nor does it work that way here.”
No, instead I smile and ask that they wait. Occasionally, I’ve opted to ignore them until 8 pm and I’m open. Either way, I bite my tongue and keep my rant in my brain.
Okay, and it might make its way to Twitter.
And this blog.
But I don’t name names.
Nonetheless, people need to realize that for restaurants, stores, etc. to operate, they have a period of prep time and clean-up. This allows them the best chance to serve you properly. It’s important… respect that.