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Restaurant Closures

Anti-climax to my distress about failing the MSP test last post. Returned to work Tuesday. I was the closer, so when things slowed down and I was ‘fortunate’ enough not to have any late tables, I procured my retake test from the manager.

Exact same test – not a different one. So I ripped off all the shit I already knew, and that I now know newly (nice turn of phrase, eh? No?), and was finished and had passed in about 20 minutes.

* * * * *

My dinner job, Carney’s Corner, has been neglected here of late. I don’t mean the fact that that I’ve not been posting for a year. I mean, even so, I’ve mostly written about Michael’s.

Well, Carney is pretty happy these days. She has historically been ever-so-eager to spread rumors of the demise of our main nearby competitor, O’Shaughnessey’s. In the six years I’ve worked at Carney’s, I’ve personally heard her get on about O’Shaughnessey’s at least 5 times. And this is not an overheard stray comment. This is dedicated, prolonged prostheltyzing (yes, it took me a really long time to get that spelling). O’Shaughnessey’s never went down. But in the last month, two other competitors have been confirmed as doomed businesses.

One place has lost its lease, and the planned sale that would save it for another owner fell through, so it is shutting down permanently at the end of the month. Another, about 10 miles away is closing just next week.

There are a lot of restaurants in Southern California so you might not think it would matter much. However, these are directly analogous establishments to Carney’s – stodgy steakhouse-type places who’ve been in business for decades. I submit that while steakhouses are everywhere and always cropping up, the old-school ones with long-term reputations are another whole entity.

While one wouldn’t normally think two restaurant closings – in a ten-mile radius that features hundreds of restaurants – would warrant any major change, it does in this case, for Carney’s. The clientele who crave our type of restaurant will simply seek out that same type if their favorite is no longer open.

And sure enough, it has been busy at Carney’s. I might be jumping the gun, since neither competitor is closed yet, but I think the rats are already scurrying from the ship. And further, I heard one guest saying exactly that to Carney this evening.

Since guests aren’t tagged and tracked by GPS, we have to speculate. But I think it goes like this: One table on a weeknight, 2 or 3 on weekends, makes a significant difference whether you’re busy or slow. In our small restaurant (9 tables in the dining room, another nine in the bar/patio).

Result this weekend: $266 Friday, $205 Saturday.

About waiternotes

I'm a waiter in a couple of fine dining restaurants.

2 responses »

  1. Congrats on passing the test.

    It is getting scary here too. Although our area hasn’t been hit too hard [we are pretty close to the federal gov't] we have seen quite a few chain restaurants close here in the past few years.

    I hate to ask a silly question, but are those totals you food sales or what you made in tips? Of course you know I am hoping it is the later.

    Reply
  2. Not a silly question. Those are the take-home tips. From the dinner shift, weekend. Of course, I also had a very poor week at lunch and had some similar figures for *sales* on a couple of days.

    Reply

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