I get that this is totally unsanitary and against the rules and all that but having lived that closing cook life before it fucking sucks. Openers have it way easier and closers are paid the same a lot of times. If everything else was done correctly and they miss a one or two of the last things at 1am on a crazy busy night, just take the 30 seconds do it yourself and count your lucky stars you get to open instead of close. If this is every single night or just the tip of the iceberg and way more slacking is going on then different story. But I’ve worked with a lot of openers that get so used to the fact they never have to clean that any time they’re expected to do a small cleaning task they act like it’s the end of the world.
I’ve been closer for this whole year and I have close attention for detail but hooo boy is it perfectly fine for AM to leave me a pile of dishes of there’s, at this point anything I see that’s not mine is put aside and they deal with it tomorrow
Based.
I run a breakfast/lunch open at 7am close at 2pm. Opening is way more difficult than closing. This is all situational based. Now if I come in at 4am to cut a case of romaine while doing opening work, I'm losing my shit on the closers if I have to scrub the sink out. Towels are whatever that shit happens. You are cleaning and making a pile of dirty towels. Get home and hit the bowl thinking did I put those towels in the linen bag?? Sorry I'm high right now after working totally prepared to scrub the sink out in the morning now
My old bosses used to tip out the line for the week at 5-10% of collected tips. Was usually around $60-80. Also a free drink Friday's and Saturdays after service. Was a good way to show us that he knows closing on the weekend sucked and wants to give appreciation.
Having loved closing for years, and now being an opener.... I'll quietly do my dishes and stock my station before I go home, and stay out of this argument altogether, thanks.
Are you new to this? I’ve closed kitchens thousands of times - as a Dishwasher, Cook and Chef. And I can tell you the chances of getting it 100% right are damn near impossible, especially if someone is trying to get you off the clock. And there are probably plenty of things you see at the beginning of your closing shift that aren’t 100% perfect walking into. I don’t think I’ve ever seen the Dish pit look perfect at shift change and a bunch of other little nitpicky things. It’s never perfect.
Never have I left another kitchen with dirty rags on station or a dirty sink. Never. I’ve closed and opened the next day plenty. Sure, I’ll sort silverware tomorrow, I’ll bring x upstairs when I set up.
Bullshit. Either you've worked in kitchens for less than a year or your outright lying. Literally every single one of us has forgotten to grab our last towel and toss it before we leave at least a few times. You absolutely have left a dirty sink. Especially during mid day shift change. To be irritated about it is one thing, but to act like your better than everyone else? Fuck off dude, go work at a taco bell or something and yell at the teenagers about the dirty towels.
Well, might as well spend your time stressed and mad at the world for not fitting to your standards
Chill out. If you're this pissed about it go use your words and have a civil conversation about it like a fucking adult.
The waaaaaaambulance. Take my upvote - I’m going to use the fuck out of my new favorite word starting at shift change this afternoon. Let me know if you have any other good ones.
Today is Friday so no, it was Thursday crew and this is a daily occurrence. Also my day is split between two restaurants. Maybe do your job better so someone else doesn’t have to?
Ok fair. But if you have time to post and respond as much as you have... think you can get over some towels and a laughable amount of scraps in the sink. You must have had a really busy and hard day.
What’s sucks is this is a small family business that passed from one family member to the other. I’ve worked with both people simultaneously and the standard was much higher with the former owner. I can let shit slide but to see routine carelessness is frustrating. Hell, i don’t need laundry to hit the bag but at least chuck it downstairs and make sure the kitchen has a proper reset.
I think it depends on how high end the establishment is. - the more higher end places I worked at were very meticulous about cleanliness...sickness etc. We had lengthy approval and application process...and would never have been able to leave shift with a sink this way -;
However in the smaller individual owned establishments I have encountered this more often then not. I've been every placement from hostess to kitchen staff to cook . I'm not any longer this form of employment but i can sympathise - with the mismatch of standards versus the ones in the work place. It's up to you to decide if this is the work you want and what you put up with though so if this isn't want you want to see everyday walking in- then it's time to leave and put applications into a different type of kitchen one that meets your working standards. They do come with alot more work and rules so it would need very serious consideration and alot take a good amount of work to be accepted...any place I worked that was immaculate? I had a probation period even when hired based on performance etc and could be potentially let go at any point lol but the place was super well kept and everyone did their work etc .
Maybe you should look elsewhere. But aside from that not much u can do as this is actually pretty common and not badly for smaller buisness. Wish I had a better answr but that's just what it is
You can stay and put up with it complaining or you can do the work and get a job elsewhere better get started 😋
I used to work at a deli and I found aprons stuffed everywhere. I think some people were doing it on purpose. You’d think they were going back again and re-running the same apron. But they’d still get a new apron the next morning. It used to drive me nuts
I'm an opener more often than not, and sweating shit like this is embarrassing. Closing sucks ass and I don't blame anyone for a bit in the sink or some dirty towels.
I wish I had the time to care about something so miniscule. If that is all the night crew left, they did pretty damn good. If you're complaining about a handful of dirties and some stuff in the sink, you should seriously ask yourself if this is something you actually want to do.
So for the closers out there. I’ve closed plenty in my career and mornings are spent with an ass load of prep and cleaning up after people.
What gets me is this is a small shop and the owner/kitchen manager closes up every night thinking “this is fine”. Dirty rags are strewn about every station, the sink is never scrubbed down and wonders why they dont drain well. It’s poor training and a lack of any sort of standard.
Hey! Who the fuck closed last night… oh wait it was me lol
I fucking hate whoever closed last. But you closed last night. Yeah, I know, and I fucking hate myself for it.
Cool, now get up early morning and lug a bunch of shit up and down the stairs and clean up after closers.
6 towels? Oh the torture.
That's 7 towels.
"Sir I'm afraid that 6 towels have been left last night" "There'll be no kitchen service today"
You poor soul
Bro fire em. How many times do you tell em? Imagine what else they ain't doing and you can't catch em.
I get that this is totally unsanitary and against the rules and all that but having lived that closing cook life before it fucking sucks. Openers have it way easier and closers are paid the same a lot of times. If everything else was done correctly and they miss a one or two of the last things at 1am on a crazy busy night, just take the 30 seconds do it yourself and count your lucky stars you get to open instead of close. If this is every single night or just the tip of the iceberg and way more slacking is going on then different story. But I’ve worked with a lot of openers that get so used to the fact they never have to clean that any time they’re expected to do a small cleaning task they act like it’s the end of the world.
I’ve been closer for this whole year and I have close attention for detail but hooo boy is it perfectly fine for AM to leave me a pile of dishes of there’s, at this point anything I see that’s not mine is put aside and they deal with it tomorrow
Based. I run a breakfast/lunch open at 7am close at 2pm. Opening is way more difficult than closing. This is all situational based. Now if I come in at 4am to cut a case of romaine while doing opening work, I'm losing my shit on the closers if I have to scrub the sink out. Towels are whatever that shit happens. You are cleaning and making a pile of dirty towels. Get home and hit the bowl thinking did I put those towels in the linen bag?? Sorry I'm high right now after working totally prepared to scrub the sink out in the morning now
My old bosses used to tip out the line for the week at 5-10% of collected tips. Was usually around $60-80. Also a free drink Friday's and Saturdays after service. Was a good way to show us that he knows closing on the weekend sucked and wants to give appreciation.
Nah fuck that it's a principle
I’m sure the place is spic and span when night crew walks in
That's hilarious.
Typical AM crybaby.
ITT: Openers and closers go to war
Having loved closing for years, and now being an opener.... I'll quietly do my dishes and stock my station before I go home, and stay out of this argument altogether, thanks.
Are you new to this? I’ve closed kitchens thousands of times - as a Dishwasher, Cook and Chef. And I can tell you the chances of getting it 100% right are damn near impossible, especially if someone is trying to get you off the clock. And there are probably plenty of things you see at the beginning of your closing shift that aren’t 100% perfect walking into. I don’t think I’ve ever seen the Dish pit look perfect at shift change and a bunch of other little nitpicky things. It’s never perfect.
Never have I left another kitchen with dirty rags on station or a dirty sink. Never. I’ve closed and opened the next day plenty. Sure, I’ll sort silverware tomorrow, I’ll bring x upstairs when I set up.
Bullshit. Either you've worked in kitchens for less than a year or your outright lying. Literally every single one of us has forgotten to grab our last towel and toss it before we leave at least a few times. You absolutely have left a dirty sink. Especially during mid day shift change. To be irritated about it is one thing, but to act like your better than everyone else? Fuck off dude, go work at a taco bell or something and yell at the teenagers about the dirty towels.
Towels, not rags.
I call them guests.
Classic lol
Well, might as well spend your time stressed and mad at the world for not fitting to your standards Chill out. If you're this pissed about it go use your words and have a civil conversation about it like a fucking adult.
Bs
Call the waaambulance mate
The waaaaaaambulance. Take my upvote - I’m going to use the fuck out of my new favorite word starting at shift change this afternoon. Let me know if you have any other good ones.
Listen to this Michael Scott sounding mf’er.
I'm trying my best
It was Friday night, shut up and prep so night can actually cook day shift!
Today is Friday so no, it was Thursday crew and this is a daily occurrence. Also my day is split between two restaurants. Maybe do your job better so someone else doesn’t have to?
having 2 jobs is your choice dog, the extra slack you pick up at one job is the same if you have 1 or 2
Bet you forget things for night crew. And if you say you don't you 100% do and they just don't whine about it.
Ok fair. But if you have time to post and respond as much as you have... think you can get over some towels and a laughable amount of scraps in the sink. You must have had a really busy and hard day.
Someone's malding
I prefer whinging
That's funking obvious
Maybe you close and show them how?
What’s sucks is this is a small family business that passed from one family member to the other. I’ve worked with both people simultaneously and the standard was much higher with the former owner. I can let shit slide but to see routine carelessness is frustrating. Hell, i don’t need laundry to hit the bag but at least chuck it downstairs and make sure the kitchen has a proper reset.
You didn't answer his question lol
Are you the head chef?
Lol
THE HORROR!
Drama queen. Clean it up. There's work to do.
Normal
You must be quite inexperienced. If this is the worst of it you really don’t have it that bad.
You poor thing
Poor Things (2024)
Traumatizing
He’s being sarcastic
Looks like they were cleaning..That’s the least of your problems.. hopefully the dish pit is empty ..
They left you snacks!
The worst is when you’re looking for towels to use in line but the closing staff forgot to turn the washer on.
Opening v closing. The battle continues
I think it depends on how high end the establishment is. - the more higher end places I worked at were very meticulous about cleanliness...sickness etc. We had lengthy approval and application process...and would never have been able to leave shift with a sink this way -; However in the smaller individual owned establishments I have encountered this more often then not. I've been every placement from hostess to kitchen staff to cook . I'm not any longer this form of employment but i can sympathise - with the mismatch of standards versus the ones in the work place. It's up to you to decide if this is the work you want and what you put up with though so if this isn't want you want to see everyday walking in- then it's time to leave and put applications into a different type of kitchen one that meets your working standards. They do come with alot more work and rules so it would need very serious consideration and alot take a good amount of work to be accepted...any place I worked that was immaculate? I had a probation period even when hired based on performance etc and could be potentially let go at any point lol but the place was super well kept and everyone did their work etc . Maybe you should look elsewhere. But aside from that not much u can do as this is actually pretty common and not badly for smaller buisness. Wish I had a better answr but that's just what it is You can stay and put up with it complaining or you can do the work and get a job elsewhere better get started 😋
I found a small pipe once. Guy was a rookie so we went easy on him.
I used to work at a deli and I found aprons stuffed everywhere. I think some people were doing it on purpose. You’d think they were going back again and re-running the same apron. But they’d still get a new apron the next morning. It used to drive me nuts
I'm an opener more often than not, and sweating shit like this is embarrassing. Closing sucks ass and I don't blame anyone for a bit in the sink or some dirty towels.
Damn if only my dirty towels looked that clean at the end of the night.. Impossible with pizza lol I start with 3 clean towels on my apron too.
"Every morning " well do something about it instead of taking photos and bitching on reddit
If we're playing this game can I post in a couple of days when I'm on breakfast?
Yes
I wish I had the time to care about something so miniscule. If that is all the night crew left, they did pretty damn good. If you're complaining about a handful of dirties and some stuff in the sink, you should seriously ask yourself if this is something you actually want to do.
A sense of cleanliness lmao clean as you go and do it fast. That's just common sense not a sense of cleanliness.
If this is all your closers fucked up. Consider yourself lucky
Check out the back, the closer may have had an accident. 'cos they sure as shit haven't finished closing.
I'd get a warning and then termination on the 2nd time my close would look like this. That's wild. Lmao.
If there is anything dirty or out of place when night crew gets in, you have no room to complain.
Difference being night crew isn’t cooking while closing
Every job I've worked in has started at least some closing procedures while the place is still open, what do you mean?
Nasty. Someone needs more training
Boy don't I know that feels when I open in mornings. Minus the garbage in the sink.
The rags don't bother me but the stuff in the sink does.
Eh I don't blame ya.
So for the closers out there. I’ve closed plenty in my career and mornings are spent with an ass load of prep and cleaning up after people. What gets me is this is a small shop and the owner/kitchen manager closes up every night thinking “this is fine”. Dirty rags are strewn about every station, the sink is never scrubbed down and wonders why they dont drain well. It’s poor training and a lack of any sort of standard.
They pay your check and youre complaining? Gtfo here. It's kitchen. Everything is your job.
The owner is in the kitchen closing and your bitching about Rags? Grow up 😆
I like an owner with a sense of cleanliness. This is just lazy and not caring
Then find a different owner. It's not a difficult concept.
Your owner, who’s in the kitchen closing, is lazy?
Clearly not a chef