Quote:
Originally Posted by westopher
What a fucking crock of shit. They couldn’t have done this a week ago when people weren’t sitting on thousands of dollars of wasted prep in every single restaurant. I’m happy we said we weren’t doing it this year, but to break it down for you, that move would have cost me about 5k in sales, $1500 in food waste, and about 80-100 wasted prep hours.
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Everything that was on my mind was said by Westopher since we are pretty much in the same position...
I had to call every reservation and half moved their times earlier while the other half cancelled. We essentially lost an entire round of diners because of this BS...
What a way to end the year ...
