I told you so.....

max_rob

New member
I just have to tell this story, because it made me smile. I cleaned a Perkins resturant and it had been "cleaned" every quarter. I bid the job at $525 and ended up spending 12 hours on it. They told me that if I cleaned it well they would use me for all thier cleaning. I took the job and cleaned it to bare metal. There ended up being years of grease on it, and there was more scraping than power washing. Needless to say, they squelched on our deal, without even calling and telling me. I found out by showing up 3 months later and having them tell me they were going with another company. That was 2 months ago. I told them that no-one in the area cleans them as good as I do, but it didn't matter. I get this call from the office manager today, and she asked me if I had those pictures of the hood vent I took. I told her I did and asked her why she needed them. She said that a corporate guy was there and wanted to see them. I emailed them to her. She called later this afternoon, and asked me if my quote for the hood system was still good. I told her that since they had lapsed in cleaning and broken our agreement they would have to sign a year contract and the price would be the same as the first time clean. She said she would let the manager know and get back to me. I don't really want the job, but who can turn down money right??? Anyway, I guess it has to be said, that being professional can be beneficial. I didn't get all upset about driving 100 miles round trip to find out that I didn't have the job, I just told them that they should have called and let me know, and I would require a $50 service fee, which they paid. Told them thank you and went on my way.
 
Hi Rob,

Sounds like you're on the right track. Perkins is a bear - usually 18 - 24 ft backshelf hoods with 2 ventilators. If you spent 12 hours - it sounds like 2 long nights. Are you doing the work solo? If so, the next time shouldn't take quite so long. Good luck and keep up the good work.
 
I did it the first time solo, but I am taking help the next time.
 
Hi Rob,

Just a tip, plan to be out of the restaurant at the least 45 minutes before any of the cooks or kitchen staff show up in the AM. If you see that a job is going to take more than one night, start your clean up early so that everything is spotless and back in its place before they arrive and you leave.
The morning staff is usually cranky when they arrive half asleep and like to complain to management about those "hood cleaners" who left a mess, moved THEIR stuff and didn't put anything back. Management will listen to them. If in doubt about utensil placement, take pictures of the kitchen when you arrive to refer to when you get ready to leave.
Keep the kitchen staff happy and you'll go a long way in this business. (maybe even to Sidney, Nebraska-and that's a long way)LOL
 
That is not the first time this will happen. Most people look at the money and money only, I can't tell how many times I have clean up someone else’s mess only to have another company come in and say this is not that bad I can do it real cheap. Well yeah after I spent a whole night cleaning it up for you. Most of those people will call you back after the cheaper guy has let the system get nasty again. My price goes up a 100 bucks just for that.
 
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