3.5+1.5=4=new bussiness math

I come in at quarter to four pm. I change into a spare uniform because you have failed to supply one as stated you would. I find a spare locker to keep my things in while working because you have not supplied one like you should. And I do it off the clock.

I then go up the elevator and clock in on time at 4pm. I go to my station and proceed to make sure it's fully stocked and clean and ready to go for the night. It takes about ten to fifteen mins.

I then usually get my first few customers, whom I must describe the entree to or the alternative options, then serve them as they request by getting each item (sometimes up to 12 items per) aqnd in the desire portions, before mixing and presenting said item. I'd say about 2 mins and 30 seconds per person is a reasonable time frame in which to do this.

I then proceed to do this 85 times before 730pm while managing to keep my items stocked and clean.

Then I have to take all the utensils and serving materials to the dish room, and find bags and clean containers. say seven minutes.

Then I have to top off and clean/replace and prepare each of 24 containers and 16 bottles for the next day. say twenty eight mins (just under a min per container for going to the back and getting the materials bringing them out stocking and bringing back the remainder). Then another load of dirty dishes. anoter five mins.

Then I shut of the cooling tables and wrap each container and store it in the fridge at thirty seconds per container that would run about 15 mins counting the bottles.

Then I have to spray down and wash, scrub and dry thirty square feet of stainless steel. Maybe it could be done in ten mins.

Sweep up the floor take broom, trash and rags to the back, five mins. and clock out before changing out of my uniform off the clock.

Now lets do the math. 210 mins serving plus:
7
20
5
15
8
10
+5
----
70

that comes out to 280 when conditions are ideal (which they never are). So heres is the part I'm having trouble wrapping my brain around. Given a sixty min hour, and the workload as described above at the very least. How is it that you figure there is now reason for me to need more than 4 hours and that you expect me to clock out and leave with everything done and perfect by eight pm.

So you know what, it's fikkin killin me right now but I clocked out at 8pm. a third of the containers where not fully stocked and I certainly didn't have the time to make back ups for you tomorrow like you've come to expect from me. I didn't whipe down the counters and sweep the floor. I still worked 15 mins off the clock because there are some things I just had to do.

But, well, you get what you pay for (or in this case a bit more), let me know how much you liked it come tomorrow will you.

take care of yourselves,
Roving Jack