Are you the boss, or the employee?
Today, as usual, I went to buy a bento box for dinner. I normally call ahead to order so I can just grab it when I arrive — sometimes they even throw in extra side dishes. But today the bento shop seemed unusually busy, so I rushed over before closing at 7 PM to avoid missing out on their delicious and affordable meal.
When I arrived, there were fewer than four bento boxes left. The boss handed me mine, and seeing the heavy downpour outside, figured no one else would come. He cheerfully told the employee, "Turn off the lights." But before they even had a chance, a rain-soaked customer burst through the door.
The boss informed the customer there were two types of bento available. The customer looked tired and disheveled, chose the cheapest option, and asked, "Can I eat here?" The boss warmly replied, "Of course!" Outsiders wouldn't notice, but the employee standing right in front of me made it crystal clear — just a minute ago they were calling to close up, yet the employee's face turned sour, eyes rolling upward as if to say, "This person has no sense of timing. Now I can't leave on time."
From this first reaction alone, the difference between boss and employee was completely apparent. The boss's mind was on the customer, delivering full service and the right attitude. The employee was only thinking about clocking out quickly and avoiding overtime — which is understandable after a busy day, of course.
But closing up isn't as simple as turning off the lights and leaving. From my experience working part-time at a restaurant, there's still mopping, turning off burners, shutting off gas, cleaning the environment, washing dishes, cleaning equipment, and various other cooling-down tasks. One extra customer for dine-in really wouldn't delay closing time much. Perhaps some shops do have a procedure where lights go off first, but giving a little space to long-time customers isn't unreasonable — it's actually a good thing. Maybe that customer will come back with family or colleagues next time, or think of you when planning events or needing takeout delivery. Opportunities are everywhere. Why not seize them?
