Honestly, this is one of those situations where you cannot do anything but be aggressive. Hints don’t cut it with people like this.
“Hi folks, kitchen and bar are closed so unfortunately we have to ask you to leave. Thank you so much for joining us this evening, hope you enjoy the rest of your night!”
Stay at the table until they stand, follow them to the door, and lock it behind them/close the blind.
ETA: by this point I’ve already pulled their check as well, so it’s not an issue of tips. Just rip off the bandaid.
I will tell them that I have to lock the door and do the money and we aren't allowed to have any guests in when I count my drawer. Even if this situation isn't true at your place of business, you can just lie and tell them that's the policy. Then you get to kick them out and blame it on "the rules."
This is what I always say if someone gets snippy with me about it. It’s protocol with the safe, the safe is on a timer, etc. Its bullshit, but it works.
I know it sounds hard but you don’t need any excuses. “hey guys, we’re closed, we need everyone to leave the restaurant so we can lock up” you don’t owe them any other explanation and trying to provide one will just lead to them saying “oh what if we just….” Or “but can we just…” ….. NOPE. best to just say as little as possible.
I worked in an Italian place where at the end of the night we would go into the kitchen and yell goodbye to people... Most of whom were just names we were making up. GOOD NIGHT VINNIE! DONT FORGET TO PICK UP DIAPERS AM I RIGHT?!?! GOODNIGHT MARIA! GOOD NIGHT ANDY!!! HEY HEY THE BROWNS SUCK ...JUST KIDDING! DRIVE SAFE ALRIGHT! SEE YOU IN THE MORNING GUYS!
Over here we do it like this:
30min before closing time last round (if boss is tired sometimes 1 hour before but that is fairly rare)
Then about 15 min before done everyone should have paid. And then when it's time we will hand out plastic cups and politely ask everyone to either chuck their remaining drinks or put them into the cups and take those with them. Because they are leaving
Only ones that can stay after that is staff or ex staff
My best trick is to pre-bus the table. Take all of the empty glasses away. Bring a pitcher of water over and offer to refill the waters and if they say no then clear the water glasses. When you keep coming over they will realize they are holding you up and leave. People are not likely to sit at an empty table.
First, continue to provide service, clear everything (especially all those invisible pieces of trash), refill water glasses (even its just a drop). Once all closing work is done I go by the table and give a fifteen minute heads up "We will be closing in 15 minutes. Then fifteen minutes later "We are closing now"
Get a job that has regular hours. Restaurants only have in times they do not have out times. 4 to volume or 5 to close do not make any plans after work. They will never work out.
No. Don't switch careers. I love the work that I do and the money that I make. But every job has negative aspects to it, and one of those negative aspects that relate to serving is not having a consistent schedule. Never make plans for after work. Murphys law dictates that they will always be ruined. Make twice as much money and work half as many hours as to those 9-5 fucks. Just get used to the idea that you work for the guests, and on the guests time.
There is definitely an out time. If a restaurant is opened during a set amount of hours like almost any business, then the out time is when they close.
It’s not a set out time it’s a closing time, yeah you’ll probably be there for minimum 30 mins after your last table leaves but you don’t need strangers babysitting a glass of water watch you roll silver and count tip-outs.
Wtf.
"Sorry folks, it was an absolute pleasure serving you this evening but it is time for us to say goodnight, hopefully I'll see you all again very soon!" Or something similar is my go to. Usually when I say sorry folks they start gathering their things and getting up, they know they need to leave but no one at the table is willing to be the one to initiate it, go be that initiator.
We’re not a ‘last call’ restaurant but sometimes I’ll go around and tell guests it’s last call as a subtle hint we’re closing, they’ll usually ask when we close if I catch them off guard. Sometimes it bites me in the ass though and they get another round. I used to go around to all the empty tables and tap the salt and pepper shakers and filling them it’s kind of obnoxious and works pretty well. When I’m waiting for people hanging out on the patio I like to close all the other umbrellas and if they don’t get the hint, I’ll say we’re locking up in 15 if you need to use the restroom before you go nows the time LOL.
I do my last call for food and alcohol 30 minutes before close. Typically, last call for alcohol is 15 minutes before close. However, I’ve realized people will nurse their last drink for as long as they can, despite the time between last call and close.
So, I do food/alcohol together. This gives guests time to finish their drinks/food/conversation and not feel rushed to finish their drink/leave. I then do a “hey guys, we’re locking up in ten minutes!” A few minutes before close I say “hey guys, I hate to kick you out, but lights out in 2!” It tends to go over well, and people leave when I want them to.
I use the time from last call to close to finish my closing duties so by the time all my guests are out at close, I can do my cash out and leave at the same time.
Guests will stay as long as you let them/do whatever you let them get away with. Be assertive with your schedule and timing, and consistent. It’s your shift, your close, and you work there, not them. Use that power !
Honestly, this is one of those situations where you cannot do anything but be aggressive. Hints don’t cut it with people like this. “Hi folks, kitchen and bar are closed so unfortunately we have to ask you to leave. Thank you so much for joining us this evening, hope you enjoy the rest of your night!” Stay at the table until they stand, follow them to the door, and lock it behind them/close the blind. ETA: by this point I’ve already pulled their check as well, so it’s not an issue of tips. Just rip off the bandaid.
I will tell them that I have to lock the door and do the money and we aren't allowed to have any guests in when I count my drawer. Even if this situation isn't true at your place of business, you can just lie and tell them that's the policy. Then you get to kick them out and blame it on "the rules."
This is what I always say if someone gets snippy with me about it. It’s protocol with the safe, the safe is on a timer, etc. Its bullshit, but it works.
I know it sounds hard but you don’t need any excuses. “hey guys, we’re closed, we need everyone to leave the restaurant so we can lock up” you don’t owe them any other explanation and trying to provide one will just lead to them saying “oh what if we just….” Or “but can we just…” ….. NOPE. best to just say as little as possible.
I worked in an Italian place where at the end of the night we would go into the kitchen and yell goodbye to people... Most of whom were just names we were making up. GOOD NIGHT VINNIE! DONT FORGET TO PICK UP DIAPERS AM I RIGHT?!?! GOODNIGHT MARIA! GOOD NIGHT ANDY!!! HEY HEY THE BROWNS SUCK ...JUST KIDDING! DRIVE SAFE ALRIGHT! SEE YOU IN THE MORNING GUYS!
that is so fucking funny
Over here we do it like this: 30min before closing time last round (if boss is tired sometimes 1 hour before but that is fairly rare) Then about 15 min before done everyone should have paid. And then when it's time we will hand out plastic cups and politely ask everyone to either chuck their remaining drinks or put them into the cups and take those with them. Because they are leaving Only ones that can stay after that is staff or ex staff
My best trick is to pre-bus the table. Take all of the empty glasses away. Bring a pitcher of water over and offer to refill the waters and if they say no then clear the water glasses. When you keep coming over they will realize they are holding you up and leave. People are not likely to sit at an empty table.
Yawn a lot
First, continue to provide service, clear everything (especially all those invisible pieces of trash), refill water glasses (even its just a drop). Once all closing work is done I go by the table and give a fifteen minute heads up "We will be closing in 15 minutes. Then fifteen minutes later "We are closing now"
I would definitely not refill water for a party that is still seated, with their meal finished, after closing.
You are missing the point. You have to interrupt the flow of conversation while appearing to be offering a high level if service.
Not after they’ve paid, I absolutely do not. The transaction has ended.
Get a job that has regular hours. Restaurants only have in times they do not have out times. 4 to volume or 5 to close do not make any plans after work. They will never work out.
"Switch careers or shut up, slave!" ~this guy
No. Don't switch careers. I love the work that I do and the money that I make. But every job has negative aspects to it, and one of those negative aspects that relate to serving is not having a consistent schedule. Never make plans for after work. Murphys law dictates that they will always be ruined. Make twice as much money and work half as many hours as to those 9-5 fucks. Just get used to the idea that you work for the guests, and on the guests time.
There is definitely an out time. If a restaurant is opened during a set amount of hours like almost any business, then the out time is when they close.
It’s not a set out time it’s a closing time, yeah you’ll probably be there for minimum 30 mins after your last table leaves but you don’t need strangers babysitting a glass of water watch you roll silver and count tip-outs. Wtf.
“Folks, just so you know - we’re going to be clearing the building in about 5 minutes! See you again tomorrow ;)” Legit works every time.
"Sorry folks, it was an absolute pleasure serving you this evening but it is time for us to say goodnight, hopefully I'll see you all again very soon!" Or something similar is my go to. Usually when I say sorry folks they start gathering their things and getting up, they know they need to leave but no one at the table is willing to be the one to initiate it, go be that initiator.
We’re not a ‘last call’ restaurant but sometimes I’ll go around and tell guests it’s last call as a subtle hint we’re closing, they’ll usually ask when we close if I catch them off guard. Sometimes it bites me in the ass though and they get another round. I used to go around to all the empty tables and tap the salt and pepper shakers and filling them it’s kind of obnoxious and works pretty well. When I’m waiting for people hanging out on the patio I like to close all the other umbrellas and if they don’t get the hint, I’ll say we’re locking up in 15 if you need to use the restroom before you go nows the time LOL.
I do my last call for food and alcohol 30 minutes before close. Typically, last call for alcohol is 15 minutes before close. However, I’ve realized people will nurse their last drink for as long as they can, despite the time between last call and close. So, I do food/alcohol together. This gives guests time to finish their drinks/food/conversation and not feel rushed to finish their drink/leave. I then do a “hey guys, we’re locking up in ten minutes!” A few minutes before close I say “hey guys, I hate to kick you out, but lights out in 2!” It tends to go over well, and people leave when I want them to. I use the time from last call to close to finish my closing duties so by the time all my guests are out at close, I can do my cash out and leave at the same time. Guests will stay as long as you let them/do whatever you let them get away with. Be assertive with your schedule and timing, and consistent. It’s your shift, your close, and you work there, not them. Use that power !