I work in a restaurant in Halifax, and sometimes wind up closing up shop. I’m the kind of person who can enjoy a meal at 8pm or even 9pm on occasion, and the restaurants in Halifax are usually very accommodating by being open till 10pm. BUT. Some people seem to find that it is okay to sit in a restaurant long after close, and make the staff stand around waiting for them while they do nothing but talk about things that no one else in the world cares about, and savour their wine… One might argue that they are helping the staff stick around so they can earn more money. NOT the case. Just a note to all people who like eating late. If you’re the last ones in the restaurant and the doors are locked, you should probably leave. There’s at least three people resenting your very existence. —Justin
This article appears in Mar 15-21, 2012.
I waited tables/tarbended for years, and you might as well pack it in if this bothers you. Never gonna change. Part of the job. Sucer le en haut.
yeah it sucks OB, but i gotta agree with styles, its not gonna change, so suck it up
If you don’t hover too much while waiting for them to leave you’ll probably get a better tip, just sayin’
they won’t remember any of the food, or the service, all they will recall is the stinkeye
Sucer le en haut means sucking the top – whomever he may be, I’m it’s got nothing to do with the topic…
If you meant to be clever, you weren’t.
And OP, find another job. I pay good money to eat at a restaurant, so I’ll sit there until I’m done.
You forgot the word pussy and fuck, like every one of your posts before this one, microrobertface.
tru dat, OB-I was a professional waiter for a time and worked seasonally between Vermont and Florida at 4/5 star resorts. Usually, the people who stay late are big tippers, though, right?
It made me smile to remember the old days, though. This one fancy place in Vermont they had the ‘Sawmill Stare’ perfected and another place I knew a waiter who would walk by and deliver a sbd flatulent masterpiece. That usually worked.
Also, perhaps ‘sucez-le vers le haut’ is perhaps la juste expression, but many of these idioms don’t translate well. Try and say ‘frappez la rue’ to a Frenchman when it’s time to go and just watch his face…it is, how do you say qu’elle fromage.
I’m with you all the way OP. Why do people do that? The place clearly closes at a particular time and the staff still have work to do AFTER you leave. Restaurants need large trap doors situated under each table set to go off five minutes after closing time. Of course that might make getting patrons to pay for their meal a bit tricky, not to mention a smaller tip.
Its like working anywhere and the store has clearly posted hours of operation and stragglers just dont care……..
Sometimes it is their own selfishness but in this case take it as the ultimate compliment of providing a hospitality service- you have successfully provided such a safe comfy space that they think they are still in their living room gabbing the gob…….if you didnot give good-great service and provide a fine ambiance they would leave…so its all your fault…lol…..
The hours posted are to signify when the kitchen closes, not the dining room. The cooks will be out of there 5 minutes after the meal is served…
there should be a 30 minute rule here, that if you don’t buy or consume something, for 30 minutes after your meal is done, you should have to pay an extra 10 bucks, for tying up the space, that other customers could be using.
As a former employee of the biz and a current eater outer (ha ha) that has got to be the stupidest thing I’ve seen in awhile, on so many levels. Easy to tell who has been on both sides around here.
Yeah it’s a little rude op. But here’s a question.. are you allowed to walk over to them and explain that you’re now closed and would they like their bill?
Because if not then obviously management is okay with keeping staff on a little late to accommodate their late guests (and by extension their reputation)
Lots of restaurants will gently remind people when it’s time to start getting ready to leave and if yours isn’t one of them, why not find a job at one that is?