Cost of Doing Business

We recently had a local VIP call in and ask if we would stay open a little later so that their group of about 9 people could come in after a local football game.

We normally close at 9 p.m. and yet we agreed to stay open for them. They said they’d be there shortly after 9 o’clock, and we figured we’d be done by 10 or 10:15. It would mean an extra hour of payroll time per employee, but I figured it was the nice thing to do. They could have gone somewhere else, but they chose US – how can I say no?

We might break even; probably not, but whatever.It’s the cost of doing business, right?

They showed up at 10:15 and stayed until 11:30. After cleaning up after them, the three remaining employees finally clocked out at 11:45 p.m.

It was an extra 9.5 hours of payroll to sell $45 dollars worth of food.

My bad. It won’t happen again.

This entry was posted in All About Us, baker city, Our Pizzeria. Bookmark the permalink.

4 Responses to Cost of Doing Business

  1. Shortly after 9pm??? Gads.. some people have no manners – meaning, to follow up on what they say, and be grateful that others are waiting on them…

    But I do the same exact thing for our customers! Bend Over…Backwards! I have waited for over 30 minutes for a customer..who was to get an order.
    Dork.. Sometimes it is worth it… other times? Ditto…

    Hang in there… The Sextons love you!!!

  2. Pizza Girl says:

    I’m surprised you didn’t close at 9:30 and leave a note on the door. It’s completely unreasonable for them to expect you to stay open till 10:15 for them to arrive.

  3. Tom says:

    Hmmm… I am a “local VIP” and it wasn’t me. Oh well, I would have been on time, that’s what makes me a VIP 🙂

  4. JB says:

    Why not have a “minimum” charge for such events — wasn’t this kind of a “private party?” Next time VIPs call for such special treatment, tell them there’s a special charge — say $100, non-refundable (but put toward their bill).

    If they want your restaurant to themselves, they should pay for it. And some will hand you the Benji without a word.

    Just more unsolicited advice from someone with very little food service experience, so take it for what (little) it’s worth!

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