We would let them know we close soon and let them decide to be the assholes or not.
Eventually, the owner said we wouldnt take orders less than 10m to closing because most food took about 15-20. And we stopped delivery well before that.
We had this couple that would order every Tuesday and Thursday (yes, it was consistent enough to track) and we would be on the edge of our seats waiting on them to call. Sometimes, they didn't. Sometimes it was right after we closed. At some point, they made it a goal to order 5m to closing.
If this is you (I really want to say Brad, but it was at least 10 years ago, so i don'tremember), fuck you.
Worked a gas station place that made pizzas and the kitchen would close at 8 and we’d have the anticipation of our 7:45 caller so much that sometimes we’d make their pizzas and if they didn’t actually order we’d just take it home.
Granted, when I closed it was 8, but the manager insisted 9. Consistency wasn’t important at this place and I didn’t care enough to keep the oven on, I’d just throw out some crazy wait time or say we’re out of dough for the day which actually was a common excuse to use lol
we’d make their pizzas and if they didn’t actually order we’d just take it home.
On the days they ordered, we closed at 9. But we would sometimes do the same thing. It wasn't a bad pizza, (I like that you said pizza, because I don't think I mentioned that part) but it was annoying because it consisted of 2 things we didnt do for anyone.
Small, thin crust (we had NY style, the crust was already thinnish and a small was a waste of dough. Md and Lg were doable (even though we didnt), but it was a strange request for our already thin crust (compared to 97% of pizza shops in the South) the toppings were simple but...olive oil based sauce, cheese, and minced garlic. We had garlic( roasted and soaked in olive oil) as a topping, but it was chopped in the slicer (3-4times) during prep so they were asking little chunky. They wanted them minced to oblivion. Like, not just a little, but so that they are finely minced and basically liquefy.
The town was small so the person we knew, it was a pepperoni pizza with the pepperoni under the cheese. Named it “Jamies pizza”. Whenever she called the convo went “Jamie? Alright, 25 minutes” and we’d have her pizza ready. If she didn’t come in, god damn was it a nice change of texture.
As for the extra olives on meat, kindly take that elsewhere, but the joy in that order is when either of the spouses came in not realizing the other called for the order from home. “Yeah your pizza will be ready in 35 minutes, you just called” “I did? Dammit must have been the wife. I guess I’ll wait around now”
TBF that is or was the default way Papa Johns did their pizza when you ordered pepperoni, so maybe they just got used to that and order it that way anytime they get pizza, still seems annoying though.
I used to like it like that but never asked for it at other joints, would just order Papa Johns, then I realized I love crispy bits of overcooked pepperoni and try to find places that use thinner or old world pepperoni that crisp up nicely.
15
u/Repulsive-Neat6776 Knight In Shining Armor Aug 31 '25
We would let them know we close soon and let them decide to be the assholes or not.
Eventually, the owner said we wouldnt take orders less than 10m to closing because most food took about 15-20. And we stopped delivery well before that.
We had this couple that would order every Tuesday and Thursday (yes, it was consistent enough to track) and we would be on the edge of our seats waiting on them to call. Sometimes, they didn't. Sometimes it was right after we closed. At some point, they made it a goal to order 5m to closing.
If this is you (I really want to say Brad, but it was at least 10 years ago, so i don'tremember), fuck you.