The Last Guest of the Night

The right time to end nighttime dinner service is something that is different in every restaurant and for every restaurateur. Do you want to wrap things up and go home by eight p.m., or are you happy with customers still wining and dining until 2 a.m.?

Likely it’s somewhere in between—and if you have a separate bar area that’s a factor--but whatever your preference, it’s crucial to have a firm line on your late night service policy that’s completely clear to your staff and your customers, and that everyone’s on board. Here’s why:

Entice them in, don’t rush them out

Last Saturday, on a lovely early-summer night, I went out to dinner with a friend at 9:30 p.m. Late, yes, but the doors were open, the place was still full, and the hostess was welcoming. So far, so good.

But midway through a delightful meal, our plates still half full of tasty food, the waitstaff seemed to start a kind of rush-and-hover that made my dining companion and myself suddenly feel like they couldn’t wait until we left. The staff began to run around as if they were in a big hurry to end the night. Three times servers tried to take away our plates, which still had food on them that we were still savoring. The third time my fork was poised toward the plate, and I had to tell the server that I’d prefer to enjoy the last bite.

One of the traits of a great server is being able to sense when patrons are finished with their food. No one likes to have their plate or drink snatched away before they’re done with it. Servers may think they’re being subtle and the customers don’t notice, but if they start sweeping and vacuuming or are moving around double speed, it gives patrons a message that they want them to leave. Not only is it likely to lower the tip, but it may make customers consider another place to eat next time.

Everything on the table

You want people to have such a good time at your place that they never want to leave and can’t wait to come back, but clearly you and your staff need sleep (not to mention, a life after work). So figure out an ending time you can live with, for you as the owner, for the kitchen, for the bar, and for the waitstaff, and everyone needs to be on the same page. Restaurant owners don’t have to stay until the last pot is washed, but everyone needs to know what time the kitchen closes. If there are parties who want to prolong the delight of your fine atmosphere and their happy tummies with another drink and linger awhile, you need to decide how to handle that and instruct your servers accordingly. Sweeping and vacuuming near guests who are still eating is not only unappetizing but sends a clear signal to them that may not be the cordial message you want to convey.

So consider specifying on your menu what time the kitchen closes, and ask your hosts to alert latecomers to that. If you’re not present that late in the evening, then designate someone to be in charge and make sure no one is rushed out the door, or they just might not rush back.