LogFAQs > #893388608

God damn, this is a dumbass thread with whiny entitled babies on both sides.

Restaurant employees: Learn to preclose your establishment. Clean and break down what you can, while still having the food available. Through my teens and twenties I worked at several different restaurants, and there are always ways to clean up ahead of time, there are ways to rig the equipment so that you can still make the food without making a new mess. Even if you do make a bit of a mess, it will usually be minor and can be wiped up in a few seconds right after you finish the order. Learn how to pre-count your register - count it down to it's minimum (was usually $100-$150 most places I worked), and if someone pays cash you hand them their change and then count out their total and separate it inside the drawer. If someone buys something that costs $8.62 and pays with a $10, you give them their $1.38 change and count out $8.62 to set aside and add to the end-of-day deposit. Mop your floors and wipe down your tables in advance - if someone walks in on your fresh mopped floor, you only have to re-mop exactly where they walked, which should take a grand total of 30 seconds.

Unless you get a late "rush," you won't be delayed more than a few minutes.

Retail employees: Let that last minute customer in and inform then that the store will be closing in (example) 10 minutes. Offer to help them find the items they need in the time available, be courteous, and explain that closing time is when all customer activity is expected to be concluded, not simply a cutoff for letting people in the store. As with restaurant workers, preclose your store. Fold your soft goods and face your shelves in that last hour when it's slow. Count down your register as described above.

Restaurant and retail employees: If you're hourly and your employer makes you work off the clock for any reason, file an anonymous complaint with your state's Department of Labor. If your employer has more than a handful of employees (likely) the complaint can't be traced back to you. Once the DoL gets involved, your employer will shape up - the fines they incur for this kind of shitty behavior will far outweigh just paying their employees for their hours worked.

Customers: Do try to avoid being that last-minute walk-in, but if you have to be polite and apologize for coming in at the last second, even if you aren't really sorry. Understand that a restaurant may be out of certain items; this happens surprisingly often as prep schedules are usually pretty tight (to avoid waste) and if a particular item has been popular throughout the day there's nothing the night crew can do about it. Also understand that a retail business's closing time is the time that customer activity is expected to be concluded so that employees can get off the clock - it's all about the bottom line to the business, and payroll has the single largest impact, especially when it creeps into overtime.

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