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Rude customers causes bakery owner rant on social media


Local restaurants continue to struggle during the pandemic, and one of the main problems is hiring staff.Over the weekend, Golden Crown Panaderia took to social media, with several posts about rude customers.”Nobody deserves to be treated like that. Nobody does,” said Christopher Morales, owner of Golden Crown Panderia. He said, the now-deleted posts, all stemmed from a customer phone call.”One of my employees was ripped into by a customer about us not taking phone call orders and with the current state of how things are, trying to get employees it’s very disheartening and it makes me upset when people are so rude to the people who are working,” Morales said.He said that customer was so rude, it caused his employee to break down into tears.”When COVID started, we got bombarded with phone calls trying to take phone orders. It became virtually impossible for us to take phone orders, make food and take care of customers,” Morales said. He added this was not the first rude call they’ve received from a customer.For the last year, Golden Crown Panaderia stopped taking phone orders. Instead, customers were asked to order online or come to the store because they could not keep up with the demand with the amount of staff they had.”We’re growing, we’re trying to hire people and people are putting applications, but they’re not coming for their interview when we ask them to come down for the interview,” Morales said.This is something a lot of local restaurants are seeing.”I heard the other day a restaurant had 16 interviews scheduled, called the people back and made sure they were coming and out of the 16, only four people showed up and three people told them they wouldn’t work until after September,” said Carol Wight, CEO of the New Mexico Restaurants Association. “People are just gun shy. They don’t want to come back until they know for sure that this thing is over, and they’re going to have a job for a decent amount of time because it’s not easy getting on unemployment and the benefits you need when you are not working.”She said once businesses are able to hire staff, things will get better.”If you think about it, there’s 78,000 people on unemployment right now, which means there are a lot of folks that aren’t in the market for jobs. Once we get those folks back in the market, I think we will see an easing up of the situation,” Wight said. According to Wight, a lot of front-of-house staff is coming back like waiters. But back-of-house staff, like the kitchen, is not. So businesses can’t produce the pre-COVID level until they have people.For some, like Golden Crown Panaderia, a solution is increasing prices.”We’ve been actively increasing our prices since all this inflation stuff was happening. Shortening has been sitting at $12 a case and now it’s at $40 a case. Flour has gone up in price, gas is going up in price,” Morales said. “To be able to afford a better working environment for employees, we are going to have to increase prices. If people want us to be able to answer phones, then I have to hire people, then that’s going to increase prices.”Until restaurants are back to normal, Wight wants to remind all of us to be kind and patient.”The folks that are working are working double shift, they’re working overtime, they’re tired, they’re burnt and that’s why I’m asking folks to really think about it before you put some nasty comment on social media,” Wight said. “‘I know everybody is looking for that pre-Covid experience and we are just not back there yet. We will be soon, but it may be until the end of the year that we get back our staff and we get staff fully trained and ready to go.”

Local restaurants continue to struggle during the pandemic, and one of the main problems is hiring staff.

Over the weekend, Golden Crown Panaderia took to social media, with several posts about rude customers.

“Nobody deserves to be treated like that. Nobody does,” said Christopher Morales, owner of Golden Crown Panderia.

He said, the now-deleted posts, all stemmed from a customer phone call.

“One of my employees was ripped into by a customer about us not taking phone call orders and with the current state of how things are, trying to get employees it’s very disheartening and it makes me upset when people are so rude to the people who are working,” Morales said.

He said that customer was so rude, it caused his employee to break down into tears.

“When COVID started, we got bombarded with phone calls trying to take phone orders. It became virtually impossible for us to take phone orders, make food and take care of customers,” Morales said.

He added this was not the first rude call they’ve received from a customer.

For the last year, Golden Crown Panaderia stopped taking phone orders. Instead, customers were asked to order online or come to the store because they could not keep up with the demand with the amount of staff they had.

“We’re growing, we’re trying to hire people and people are putting applications, but they’re not coming for their interview when we ask them to come down for the interview,” Morales said.

This is something a lot of local restaurants are seeing.

“I heard the other day a restaurant had 16 interviews scheduled, called the people back and made sure they were coming and out of the 16, only four people showed up and three people told them they wouldn’t work until after September,” said Carol Wight, CEO of the New Mexico Restaurants Association. “People are just gun shy. They don’t want to come back until they know for sure that this thing is over, and they’re going to have a job for a decent amount of time because it’s not easy getting on unemployment and the benefits you need when you are not working.”

She said once businesses are able to hire staff, things will get better.

“If you think about it, there’s 78,000 people on unemployment right now, which means there are a lot of folks that aren’t in the market for jobs. Once we get those folks back in the market, I think we will see an easing up of the situation,” Wight said.

According to Wight, a lot of front-of-house staff is coming back like waiters. But back-of-house staff, like the kitchen, is not. So businesses can’t produce the pre-COVID level until they have people.

For some, like Golden Crown Panaderia, a solution is increasing prices.

“We’ve been actively increasing our prices since all this inflation stuff was happening. Shortening has been sitting at $12 a case and now it’s at $40 a case. Flour has gone up in price, gas is going up in price,” Morales said. “To be able to afford a better working environment for employees, we are going to have to increase prices. If people want us to be able to answer phones, then I have to hire people, then that’s going to increase prices.”

Until restaurants are back to normal, Wight wants to remind all of us to be kind and patient.

“The folks that are working are working double shift, they’re working overtime, they’re tired, they’re burnt and that’s why I’m asking folks to really think about it before you put some nasty comment on social media,” Wight said. “‘I know everybody is looking for that pre-Covid experience and we are just not back there yet. We will be soon, but it may be until the end of the year that we get back our staff and we get staff fully trained and ready to go.”



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