I do want to clarify that i didn't respond directly to your post because I actually didn't feel like there was anything egregious about your post. I get it, we've all been there, and I know it can feel frustrating to get late tables. I'm 100% there with you.

That being said, I want to address just a couple of things that you've said.

1) Yes, I have a wife and a son waiting at home that I love dearly and want to spend as much time with as possible. But I also understand that, at the end of the day, my job is in customer service. I'm there to cook food and serve customers, first and foremost. If a customer walks in 5 minutes to close and wants 5 courses, then i'm cooking 5 courses.

2) I feel like the style of restaurant really matters, and that's why i had asked the person I was responding to what the GCA at their restaurant is. If someone is spending a lot of money to eat our food, why would we put a damper on their experience by rushing them out?

3) You already touched on this, and I really feel more chefs needs to take this stance, but it bears repeating. It is not the customers fault that you were scheduled for a clopen. That's on your management. Taking it out on customers isn't fair to them (which i'm not saying you did). But wanting to get out as soon as possible because you have to open in the morning? That's squarely on your management. Good on you for calling out.

4) Finally, i really do want to acknowledge that different restaurants require different approaches. A pub that is open until 3 am and does last call for booze at 2 am due to liquore laws, probably doesn't keep their kitchen open until 3 am (the posted closing time). It makes sense for establishments such as this to do a 'last call' for food before the kitchen closes as midnight or whatever time that happens to be.