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re: What’s the latest it’s considered “polite” to show up to a restaurant before close?
Posted on 1/11/26 at 5:37 am to SallysHuman
Posted on 1/11/26 at 5:37 am to SallysHuman
quote:You also could totally just set working hours to one hour after closing and then customers never have to worry about this
You can totally have a closed to new diners time as well as a get the hell out time.
0
Posted on 1/11/26 at 6:32 am to DustyDinkleman
A restaurant can always tell late walk-ins...sorry, the kitchen is closed. You're welcome to grab a drink at the bar.
Posted on 1/11/26 at 6:38 am to DustyDinkleman
Back in the day I worked in Houma and they changed the restaurant closing time from 10 to 11. After 9pm it was primarily take-out orders. About 9:30 we'd take the phone off the hook, get everything cleaned up, then we'd lock the doors and go to Shoney's and eat the breakfast bar. Then at 11:00 we'd come back, run the paperwork, and clock out.
Posted on 1/11/26 at 6:44 am to moontigr
Most restaurants I worked, the closing time was the last time we’d take a table and the kitchen wouldn’t close until the last table ordered. If it was super dead they’d close the kitchen early and therefore stop taking walk ins. This is really the only way to do it properly. But if we were open the kitchen was open and tough shite you could order. I never blamed the guests.
Now the cooks would sometimes get pissy because they’d start to clean up, but that’s their own fault. But when it’s slow they can clean up about half way or so and get anything back out they need.
ETA: to further this, I worked one summer at the old TGIF in Destin. Back then, it was the hit spot for restaurant people to go after work and it was open until 2-3 or so. They would close the restaurant to seating at 10 and then have a limited bar menu from there until say 1. Then would announce the kitchen was closing, and keep the bar open until 2.
Now the cooks would sometimes get pissy because they’d start to clean up, but that’s their own fault. But when it’s slow they can clean up about half way or so and get anything back out they need.
ETA: to further this, I worked one summer at the old TGIF in Destin. Back then, it was the hit spot for restaurant people to go after work and it was open until 2-3 or so. They would close the restaurant to seating at 10 and then have a limited bar menu from there until say 1. Then would announce the kitchen was closing, and keep the bar open until 2.
This post was edited on 1/11/26 at 6:46 am
Posted on 1/11/26 at 6:54 am to DustyDinkleman
I worked at restaurants when I was younger and anyone that didn’t show 45 min to 1 hour before deserved to be horse whipped.
Posted on 1/11/26 at 7:04 am to DustyDinkleman
Depends on the restaurant but let's assume you're not talking about "fine dining" since you're discussing walk-ins and nor reservations (although I know fine dining does take walk -ins).
I would avoid anything inside 30 minutes before that. 30-45 would be entrees OR apps but not both and I would be ready to order quickly. 45-60, you're good to go.
For dining experiences that normally take longer or multiple courses, I would not do anything less than an hour.
I would avoid anything inside 30 minutes before that. 30-45 would be entrees OR apps but not both and I would be ready to order quickly. 45-60, you're good to go.
For dining experiences that normally take longer or multiple courses, I would not do anything less than an hour.
Posted on 1/11/26 at 7:13 am to DustyDinkleman
In my serving career this was heavily weighted by demographics.
Posted on 1/11/26 at 7:49 am to DustyDinkleman
If they allow reservations via an app like OpenTable the the latest I would go is the latest they allow a reservation.
Posted on 1/11/26 at 7:55 am to DustyDinkleman
Only done it a couple of times. Made sure I tipped well and of course I apologized.
Most restaurants in my area now close by 9 or have cut off for ordering 30 minutes before close. Very few stay open til 10 anymore.
Most restaurants in my area now close by 9 or have cut off for ordering 30 minutes before close. Very few stay open til 10 anymore.
Posted on 1/11/26 at 7:57 am to DustyDinkleman
Show up 10 mins before closing, stay for two hours, send your food back because it isn’t cooked right, and leave a 5% tip.
Posted on 1/11/26 at 8:02 am to SallysHuman
quote:
Or… ask the owner if he wants to stop making money in the last hour of operation
If employees need to stay later than planned because of your last minute meal, he’s actually losing money having folks wait around to clean up after you.
Posted on 1/11/26 at 8:08 am to DustyDinkleman
I worked in the kitchen in HS. If it’s a slow night and the kitchen has been cleaned and the chef is ready to bounce, an hour before closing you are safe. If you just order a steak or a burger you’re probably ok down to around 40 minutes. Anything complicated requiring different pots and pans and multiple items from the fridge, inside 30 minutes is playing with fire.
On a busy night you’re probably good for most things down to 30 minutes because the chef has given up on leaving early and they get caught up in the excitement of the restaurant having a high total for the night.
On a busy night you’re probably good for most things down to 30 minutes because the chef has given up on leaving early and they get caught up in the excitement of the restaurant having a high total for the night.
Posted on 1/11/26 at 8:35 am to Woolfpack
I worked in restaurants in college, the biggest issue I always had was when a party would show up right before close and then proceed to hangout like they showed up at 5. Most of the time those parties were not the best tippers.
Posted on 1/11/26 at 8:40 am to Split2874
quote:
I worked in restaurants in college, the biggest issue I always had was when a party would show up right before close and then proceed to hangout like they showed up at 5. Most of the time those parties were not the best tippers.
Yep, finish dinner and hangout for two hours as if they can’t go elsewhere to continue the conversation.
Posted on 1/11/26 at 8:41 am to Strannix
quote:
In my serving career this was heavily weighted by demographics.
We never stop to think how many aspects of our lives are heavily weighted by demographics
Posted on 1/11/26 at 8:46 am to DustyDinkleman
At very least think of it like any other business:
Whatever time allows you to finish and be out of the door before they close.
Whatever time allows you to finish and be out of the door before they close.
Posted on 1/11/26 at 8:50 am to DustyDinkleman
Most fine dining restaurants don’t have a closing time. They have a last seating @ whatever time.
In my experience.
In my experience.
Posted on 1/11/26 at 8:58 am to DustyDinkleman
I use 30 as the cutoff. If a place is open til 9, you should up at say 8:25, they’ll still be closing down the restaurant by the time you finish up
ETA this is for a casual restaurant
ETA this is for a casual restaurant
This post was edited on 1/11/26 at 9:00 am
Posted on 1/11/26 at 9:00 am to SallysHuman
quote:
… ask the owner if he wants to stop making money in the last hour of operation. He might actually want to make money the entire time his restaurant is open.
As much fun as it is to say screw the workers and think about the owner, it's actually the opposite.
Owner usually loses money having numerous employees punch out later due to one table with a low profit margin to start with.
Which is the reason most restaurants announce the kitchen is closed to new orders before posted time.
Posted on 1/11/26 at 9:05 am to wm72
quote:
As much fun as it is to say screw the workers and think about the owner, it's actually the opposite.
Maybe it depends on the owner.
There’s numerous articles out there on how to draw people in and boost your sales in the hour before close.
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