I read this article yesterday and enjoyed it.
I'll never forget, working odd-jobs in High School, I worked at this BBQ joint for about a year or so. We'd close at 11:00 at night and always tried to get a head start on the clean-up. The goal was to get the hell out of there by about 11:10 if we handled it right.
Most of the time, the place would be DEAD, I mean absolutely nobody in or out by about 9:30-10:00, and we had another hour to get through. So we'd start the clean-up, which is no small job at a BBQ joint. Sure enough, about half the time, somebody would come strolling in around 10:45 and order five BBQ Pork sandwiches, five fries, etc.................
The problem was that it takes almost the same amount of time to clean up after one order as it does cleaning up after the whole night. Used to really piss me off..................Now the "fish rots from the head down", so at that point, I'm mad at the customer, don't want to make his food, and I'm not getting out of there until mid-night. All because of this customer.
So what kind of food do you think he's getting? It's not gonna' be the "Chefs Special", I'll tell you that! It was usually whatever we had to slap together, get him out of there, and lock the doors before someone else came in for a late night snack.
