...we should be in the refrigeration business. Commercial refrigeration.And why is that, you may ask? Don't you like the business you are in? Well, yes, of course we do.
But we don't make $120 an hour for working on Saturday nights like Webster Refrigeration does. Can you even imagine that? $80 an hour for Monday through Friday 8 to whatever, then time and a half on weekends and holidays.
God forbid you should have walk-in trouble, as we have been having, during a weekend or after hours. People wonder why restaurant overhead is so high... We have a lovely, white walk-in that has had cooling issues three times since we opened in May. No one seems to be able to take care of it, including the people who installed it - Webster. Everyone blames everyone else for it's problems - wrong kind of walk-in for what we are using it for, too small a compressor for the box size, compressor should be out side. During the last bout of trouble, which lasted a week mind you, during which we had to store all of our dairy, meat, and other perishables in the reach-ins all around the kitchen, we could not get anyone to get it colder than 42 degrees, which is about 6 or 8 degrees too warm. So finally American Panel sends Glenn Morton from Morton's Refrigeration out to take a look at it and he concurs - it's the wrong box, wrong size compressor and compressor should be outside...hmmm. And he wonders why we had a timer installed...which is what the latest bill from Webster is for - a timer we didn't need, installed during a weekend when labor is $120 an hour...hmmm. I am not sure who is going to pay this $573 bill, but I sure hope it's not us. The one good thing is that Mr. Morton lowered the thermostat a couple degrees, so now things are staying at an acceptable - but not optimal - 36 degrees. So tell me, why didn't someone else do that? and when it gets 90 outside again, we will once again have the same troubles. Until someone steps up to the plate.
Postscript - Jeff Tomsic is stepping up - he is going to make it right. Thank you Jeff, we will always buy our equipment from you!
God forbid you should have walk-in trouble, as we have been having, during a weekend or after hours. People wonder why restaurant overhead is so high... We have a lovely, white walk-in that has had cooling issues three times since we opened in May. No one seems to be able to take care of it, including the people who installed it - Webster. Everyone blames everyone else for it's problems - wrong kind of walk-in for what we are using it for, too small a compressor for the box size, compressor should be out side. During the last bout of trouble, which lasted a week mind you, during which we had to store all of our dairy, meat, and other perishables in the reach-ins all around the kitchen, we could not get anyone to get it colder than 42 degrees, which is about 6 or 8 degrees too warm. So finally American Panel sends Glenn Morton from Morton's Refrigeration out to take a look at it and he concurs - it's the wrong box, wrong size compressor and compressor should be outside...hmmm. And he wonders why we had a timer installed...which is what the latest bill from Webster is for - a timer we didn't need, installed during a weekend when labor is $120 an hour...hmmm. I am not sure who is going to pay this $573 bill, but I sure hope it's not us. The one good thing is that Mr. Morton lowered the thermostat a couple degrees, so now things are staying at an acceptable - but not optimal - 36 degrees. So tell me, why didn't someone else do that? and when it gets 90 outside again, we will once again have the same troubles. Until someone steps up to the plate.
Postscript - Jeff Tomsic is stepping up - he is going to make it right. Thank you Jeff, we will always buy our equipment from you!
Now you know how a dairy farmer feels when his/her bulk tank of milk is not cooling properly.
ReplyDeleteSTRESS!
rc fry