

Hey, sometimes sticking your own head into the ice machine is a good start
on days like that.
Depends a bit on when you are expecting the boss to turn up, but once or twice
I've made my point by dilligently starting at one end and getting it spotless
before you move on to the next bit.
Normally the idea would be to get the place as presentable as possible from
the outside before dealing with the mess inside where you have to work with
it, BUT if the place is going to take an extra hour of cleaning, that's what
it takes, so leave it out there to let the visitors and boss see that you're
just not ready to go. For obvious reasons.
You're opening late today, sorry.
If there's any questions, you can just point at what you have done and what
you haven't, and say "It looked like THAT when I started, I'm getting there!"
On a few occasions where I dilligently raced around and did the best on the
outside to open on time, I can recall being blasted because the juices were
sticky or some other (comparatively) trivial tasks were not done. I just had
to roll my eyes, but NOT make excuses.
Leaving out the bits that were obviously left over from last night will make
your point without needing you to shift the blame. A boss should be able to
tell.
Not always appropriate behaviour, and not very customer-focussed, I know, but
one way of staying sane.
.dan.
Current thread (17 messages):
|
Home · Drink Recipes · Bookstore · Barstore · Handbook · Web Index · Feedback
Copyright © The Webtender.
About | Disclaimer | Privacy policy