Dirty Toilets.

chuckley

suckmaster.burstingfoam wrote: »

A proper manager would be able to handle the situation, and should also be man enough to take responsibility.

abd how do u handle the situation where theres a bar/restaurant FULL at busy times with numerous people off sick or other reasons?

chuckley

ohmsoft wrote: »

Surely the person at fault is the person that set the "maximum number of staff" - it's clearly to low if it leaves one person doing all the chores - either they need to raise the "maximum" and lower their profits or the buisness is simply not viable and they should wind it up. Dirty facilities is simply not acceptable as it is a health risk - and it is the responsibity of the management.

no it isnt acceptable, but would u rather the place closed until toilets were cleaned? if staff arent around and its left to 1 or 2 people, what would u suggest?

would u seriously CLOSE at lunctime to clean toilets then reopen?

yea right sure u would...

adouglasmhor

chuckley wrote: »

no it isnt acceptable, but would u rather the place closed until toilets were cleaned? if staff arent around and its left to 1 or 2 people, what would u suggest?

would u seriously CLOSE at lunctime to clean toilets then reopen?

yea right sure u would...

I would suggest a call to the local environmental health, then the pub would have to sort it out or shut down. Saves the manager making a descision then doesn't it?

uktim29

chuckley wrote: »

abd how do u handle the situation where theres a bar/restaurant FULL at busy times with numerous people off sick or other reasons?

I can gaurentee all these people who posted comments like that have never done work like it, but they think they know better/could have done better!

Half will come back saying they have done something vaguely like it, or they were a waiter when they were a student etc etc so they're an expert.........

The other half will come back admitting they haven't done work like that but they still know better etc etc etc.

The only thing is that anyone who posts comments like I've seen in this thread has been fortunate enough to not know what hard work is really (such as in the example I gave in post 14) like. Yes, I know you all think you have though!

Mark7799

adouglasmhor wrote: »

I would suggest a call to the local environmental health, then the pub would have to sort it out or shut down. Saves the manager making a descision then doesn't it?

And this is before the matter has been reported to any staff member?:beer:

adouglasmhor

Mark7799 wrote: »

And this is before the matter has been reported to any staff member?:beer:

Of course not, a simple we will get round to it as soon as would set my mind at rest. On the other hand I have had the experience of going up to the bar of a large chain hotel to report a spill at the foot of a flight of stairs and being handed a cloth! I did clean it up as it was dangerous to people in the busy bar, Then phoned the general manager and the head office on the following monday to cause a stooshie, there wer 14 people working in that bar, not counting the door stewards, hardly the scenario were are having sugested to us here.

RadoJo

Unfortunately, when consumers don't want to pay any more than they absolutuely have to for anything, the cutbacks have to come from somewhere! If you ordered a burger and it was 50p more expensive than the last time and you were told that this had been added on to ensure that the toilets were always clean, then you would get around 70% of people (this is just my guess of course) saying 'well, I wasn't going to use the toilets, I was going to take my food away, so why should I have to pay for the facilities to be cleaned?' etc etc. And bear in mind that some food franchise chains actually aim to make people spend as little time in the outlet as possible - they want you to leave as soon as they have your money so they can take more money from the other people you make room for!

If the OP would name the company, then we might have a clearer idea of how this came about, but knowing that it was a chain suggests that they have their budget and targets set centrally on the basis of average sales and costs. If they found that it was more cost effective to slash 10p off every order than to make provision for a full time cleaner, then they made their decision. They may have lost your business, but for everyone who didn't want to use the loos and got a cheaper meal, they made more profit.

It may not seem right, but this is the way it works for most of these stores - gone are the days when a smiling man in an apron would run around a shop fetching everything you wanted, then sending his boy round on a bike to deliver it (possibly called G....G....G...Granville) because customers do not want to pay the hidden costs of maitaining such a system.
Argos was one of the first to go down this route - what you miss out on in being able to see and handle an item before purchase, you make up for in price. You can suggest an alternative, but unless it is likely to be profitable, then it may be ignored, and unfortunately, unless others like you are also prepared to pay for the extras then there won't be any!

kenwalker

If original poster had reported the matter and nothing was done about it I could see the problem but not when they have their meal and go home without saying a word. The opportunity was there to complain if not happy in the first place.

ohmsoft

chuckley wrote: »

no it isnt acceptable, but would u rather the place closed until toilets were cleaned? if staff arent around and its left to 1 or 2 people, what would u suggest?

would u seriously CLOSE at lunctime to clean toilets then reopen?

yea right sure u would...

Spot on - I would rather the place be CLOSED if the toilets cannot be cleaned. That seems a better option than becoming ill from the company's poor hygeine.

And I will point out that when I refered to it being the managements responsibility in my earlier post I refer to the company management not nec' the local managers. I have managed a leisure centre with a food court before and understand that there are massive staffing pressures. But its not the public that place these restraints but the MD who wants to see his profits maximised at our expense!

I'm sorry but if a place is open serving food it needs adequate and hygenic facilities or it should be closed. I'm sure the EHO would agree.

All that said - of course the first thing to do is mention it to a member of staff who I am sure will put it right immeidately.

chuckley

adouglasmhor wrote: »

I would suggest a call to the local environmental health, then the pub would have to sort it out or shut down. Saves the manager making a descision then doesn't it?

and in the meantime what?!

the fonecall and them coming out takes time...

think on the spot...