Top 10 Worries of a Hood Cleaner

RustyACE

RustyACE

President CHDCA
Jeff’s TOP TEN WORRIES OF A HOOD CLEANER

10. What the poor people are doing today….
9. Restaurant owners with last names Lee, Chen or Nyang
8. Does this place have floor drainage?
7. UCO’s : Unidentified crunchy objects landing in your mouth
6. The dreaded Blue Hose Tangle
5. Caustic to open-cut contact
4. News from Rusty: You just landed the ”Chopstick House” franchise contract
3. Roger may burst in and catch you breaking one of his “commandments”
2. Dodson Hood Cleaning has infiltrated the entire nation.
1. Running out of deposit slips

Jeff Crawford, Bear Metal Kitchen Exhaust Cleaning, CHDCA member since 1/23/03.
 
What an honor to make the top 10 list of worries. In my opinion #4 should be there at #1. And for the # 10, the poor people are opening Chinese restaurants, "That bes price you do for me?":p
 
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10 “I hear the fan and it’s still Smokey in the kitchen”.

9. “The last guy charged me $200, but he did a poor job. Your price of $375 is too high can you do it for $200”.

8. All I needed was 10 more feet1

7 Foaming fryers in the AM

6. “It’s ticking now”. (fan)

5. A stone or rock is clogging the drain in the sink!

4. “No water in coming down the vertical”.

3. Electrical sparks-just a little wet!!

2. the back door just closed and locked!

1. WE DIN’T CLEAN THAT BURGER KING!!
 
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response to number 6....
If it stops ticking, you better run!
 
#9 response...I can give you the names of 5 different companies that can and will do a worse job for under $200.00 then you can call me back next quarter and I can charge you $500.00.
 
Grant,

Your #9 got me thinking about "worse job." For the sake of discussion - to contractors - a good job is clean to the bare metal, "clean inside and out, top to bottom."

That's not what we find is on the customer's mind. The customers' complaint is usually something like - "they left some grease in the (nearby) sink". Even if you didn't use it."We had to rinse the mop-don't you people have your own." After polishing the hood,"whatever you people put on the hood - it looks greasy." There are plenty more! We could make a list. The customer quite frankly couldn't care less how clean his fan blades are, how shiny his ducts are-he ain't going to look behind those filters because like the fire inspector he doesn't want to risk getting grease on his fingers.

What occurs to me is the rag and taggers are giving the customer what he wants. A cleaner hood, little mess and it dosen't take a long time plus the all important hood sticker and the price is right!

Those pictures that Bryan in LA shows are awesome - to us. The restaurant figures( A), so what-just clean it. and (B) if I listened to you hood cleaners and had the exhaust system cleaned every 6 months instead of every 10 years - I'd be broke.

You ever do a job extra special, (lost money on it) cleaned so well that their mother would be proud only to hear, "if you guys were only a little cheaper - I'd call you more often."

Thanks for letting me ramble.
 
My top worry is the cert-nazis getting what they want.
 
He says "Oh, I thought the price you gave me included all three systems"

So Matt, being the honorable business type you are went back and cleaned both systems on your time and apologized for the misunderstanding. And the guy never has agreed to follow up service. Those bxxtards, as the kids on Southpark say.

I can honestly say, I have never seen anything that quite compares with what you photogragh. Build ups of peanut oil in a type 2 circular duct send me spiraling down the ladder! The inside of the wife's Hoover Vac bag is cleaner than some of your recent shots, and we have a big dog and a lot of dust. The fact that these ducts didn't spontaneously combust is cause for alarm.

Just out of curiousity, do these restauranteurs agree to have you clean on a routine schedule after seeing their ducts grease free and fire safe or do they just tell you to take a hike?

Matt, I think we stack cleaners are far too nice and responsible and the customers should be made to appreciate that? But how?
 
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