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The lack of post-close hours is the hardest one for me to understand. I’ve never worked anywhere that didn’t have time after close to clean and do basic tasks.
The only time I have ever seen management decide not to give proper hours for people to finish closing, is when that management has no idea what is actually involved in the job. It's really difficult when bean counters get the final say and the rest of us suffer for it.
Well if you aren’t given time to clean, then walk out after your hours are done and let the rats or cockroaches take over… that’ll change the tune of the management!
They were leaving dishes and trash over night for another shift to come into? Completely confused? Or did the new company see that it was closing at 9- paying multiple people 30 minutes of non-sales performing time for dishes and trash to sit from 9:30pm till 10am then paying another crew a non sales performing hour to finish dishes and trash plus prep?
Now if the closing time is 11:30pm- 25 hrs a week for overage, create a cut work time chart to assign team members
first cut- usually preps the others for success and cleans something nobody else wants to clean,
second cut- knocks out most dishes other than those absolutely needed and does a trash run, cleans stations/ areas
then so on and so forth . The actual closer(s) are responsible for just maintaining service needs while open then following up on cleanliness of the earlier cut team members, finish up the remaining dishes, run the last bag(s) of trash out.
who gets what cut when or closes is based on performance/rotation/reward/or availability etc.
rotating cuts and closers helps team membes keep each other accountable by rotating roles and expectations between them. When they talk to each other about their expectations/grievances then they start closing/opening/prepping how they would want someone else to set them up( in a perfect world, managers hold them accountable as well and follow up on out tasks).
Then 25 hours of closing time a week is do able if the early out staff has set the closer(s) up to continue service then they just go back over a clean wipe of what’s already been cleaned after service is finished. Openers prep for opening and continue the rest of the staff preps during down time. Looks better in writing for sure- looks simple- it’s not.
But there’s almost always someone on each shift who would do anything to leave early, and someone else who wants all the hours they can get. Give them what they want. Want first cut? Do these 3 things and clean your station take the trash out. Want extra hours? Show me you can handle service needs efficiently as your team members pull away to tackle cleaning/running side work- and communicate expectations and standards to them. Managers Step in and fill the gaps when service needs increase after cuts have been made and assist with closing tasks,
Budget adjustments will be made if service needs increase and you need more closers. 14 team members at peak= between 4-10 closers a night( Max of 4 pple after close on slowest nights for 30 minutes, shoot - average/median being 7/6 closers per night at 30 minutes each. That’s right at your 25hour budget.
I've experienced this before and it doesn't sit well ethically. Can a company insist working off the clock legally? If I had an unfortunate injury how would that affect workmans comp?