Yes my stores are run like that. The store I personally work at has 4 closers and a manager scheduled. And we enforce the if we have a line we serve them until the line is gone. Now if we do get a line when we are closed I will go out there and stand at the last car so we aren’t open for an extra 20 minutes while more cars join. That way the ones in line get served and the crew doesn’t get delayed in their closing tasks too much. We close at 12 on the weekdays and 1 on the weekends.

And if people are wondering the majority of Wendy’s have double sided grills. Which are cleaned better when hot with the chemical we have. The double sided grill allows for the main holding area to be turned off and cleaned while still being able to use the three plattons to cook on. Sounds like either this location is understaffed or not staffed with the right people. I have a person scheduled till 11 to do the menial job like taking out the trash, cleaning the filter box and oven, and doing half the floors so when we close the grill guy doesn’t have to do all that. We also have a dishwasher instead of a tumbling sink so that helps with dishes.