Broke-Ass Etiquette: Closing Time

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Got a question about how to be a polite Broke-Ass? Email Half-Price Headliner with your queries and get schooled on how to be proper-like.

Q: I went to a restaurant last night about a half and hour before closing and got major ‘tude from the staff. I understand that it sucks when people come in close to, or right as you’re closing, but business hours are there for a reason. Was I totally in the wrong or were they just being jerks?

A: As I, and many of my fellow Broke-Asses who have done our time in the restaurant industry, can attest, customers who walk in five minutes before closing time are not a favorite. You’re correct in that if the restaurant is technically open, you are technically welcome. That doesn’t mean we’re always happy to see you.

To make it easier on everyone involved try your best to adhere to the following guidelines:

1. Order quickly. Don’t sit down and talk amongst yourselves for fifteen minutes before even glancing at a menu.
2. Keep it simple. Towards the end of the night, the more complicated dishes are usually mostly put away, so communicate with the server to make sure your order doesn’t apply. You’ll both be glad you did.
3. Don’t linger. Move the party to a bar, or anywhere else that isn’t closing imminently.
4. Tip well. Thanks.

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Alison Lambert - Half Price Headliner

Alison Lambert - Half Price Headliner

Ali was born and raised in the Wholesome/Creepy capital of the world, Salt Lake City, UT. Once she was old enough to blow that pop stand she escaped to the place that was the anti-SLC: The Peoples Gay-public of Drugifornia aka San Francisco (holla 30 Rock!). You can now find her throughout this glorious city slurping Pho and scheming with her best friend Pinky doing what they do every night; try and take over the world.

1 Comment

  1. February 8, 2011 at 11:05 pm

    I think expecting to sit down at a restaurant half an hour before close is kind of a dick move. Yes, the restaurant will be open for half an hour, but I always thought that was so the people already there could finish. The kitchen has probably cleaned and broken down most of their equipment, so it’s a huge pain to deal with last minute people.