Trying to sort out queueing on match days
- Thread starter Legz
- Start date
wilkos_perm
Well-known member
I suppose it all ties together but i'm not sure if they're considering the impact of the queues aside from time to get served?
My main grievance is coming through the turnstile and having to battle through two or 3 rows of queues to get to the block entrance. Is it possible to arrange more of a snaking type system to maintain a clear walkway? Not sure how practical that is.
My main grievance is coming through the turnstile and having to battle through two or 3 rows of queues to get to the block entrance. Is it possible to arrange more of a snaking type system to maintain a clear walkway? Not sure how practical that is.
I think, with hindsight, the concourses were built too small. They should have been extended out further into the car parks
Kike Solas Fitness Camp
Active member
big problem in the north stand where you go in the turnstile nearest to the GRFZ. You then have to get past 3 line of queues at the bar to even get down to where your block is.
Theres been a few nearly fights over this
Theres been a few nearly fights over this
NortonExile
Well-known member
Not mentioned so far but I have said that for the past 2 seasons the queues for food in the family zone are due to how small the chip fryers are and people are constantly having to wait until there are enough chips / fries available. And frustratingly while people are waiting for chips they don’t serve anyone else?
This has increased more since the introduction of the popular fries and curry sauce. The club must improve how they produce extra chips / fries on match days to reduce queuing.
This has increased more since the introduction of the popular fries and curry sauce. The club must improve how they produce extra chips / fries on match days to reduce queuing.
Whenever I think about how inefficient they can be serving in football grounds it reminds me of my first visit to Deepdale. It was FA Cup in 2006. I went down to get some food and a drink at half time and the queue was very slow. Finally got near the front when the 2nd half kicked off. They had ran out of everything except pies so everyone in the queue was buying pies. There were 2 staff working, one to take orders and the other to fetch pies. Everyone was buying 1 pie and then the fetcher was waiting for the order to be confirmed before going to get the next pie which was at the opposite end of the kiosk. She refused to just bring them all because she "wasn't allowed" even though it was the only thing they were selling. The girl on the till wouldn't start the next order until the other had come back with the pie. I had invested too long in the queue to give up. Yakubu scored in the 52nd minute as I was making my way back to my seat. Painful!
wilkos_perm
Well-known member
yeah that's where we go in. You think people are walking around the queue, then it turns out they're joining it and the whole area gets blocked up.
NorthumberlandBoro
Well-known member
As I understand it, they can't accommodate a load of fatties with beer bellies. Just too narrow.
Kike Solas Fitness Camp
Active member
a drop of alcohol causes the average man to increase by about 5 clem mate
Can’t believe any concourse is narrower then QPR.Dont know how they get a safety certificate
newyddion
Well-known member
painting lines on the concourse floor would have helped.. pre pouring pints is a no brainier.
it’s just down to poor training imo
r00fie1
Well-known member
Let's face it:
Our concourses were designed and built over 25 years ago and are well out of date - not just in terms of age, but what they were built for and the layout.
The only way they can improve is by extending outwards from the building.
In addition to the servery's and the very limited size of the concourse areas, the toilet facilities are more like the Holgate Wall with a roof on it.
In so many ways, the place is showing its age, but maybe a little investment is required to upgrade the facilities?
The only permanent fixture at the ground is the fans.
Our concourses were designed and built over 25 years ago and are well out of date - not just in terms of age, but what they were built for and the layout.
The only way they can improve is by extending outwards from the building.
In addition to the servery's and the very limited size of the concourse areas, the toilet facilities are more like the Holgate Wall with a roof on it.
In so many ways, the place is showing its age, but maybe a little investment is required to upgrade the facilities?
The only permanent fixture at the ground is the fans.
Last edited:
h_m_boro
Well-known member
So
Are you saying Gibson should invest in a load of Buck Rogers toilets? Could probably help - one flush and it's gone
r00fie1
Well-known member
So
Are you saying Gibson should invest in a load of Buck Rogers toilets? Could probably help - one flush and it's gone
They are like......
[https://eu2-browse.startpage.com/av/anon-image]
Sheriff_John_Bunnell_ret
Well-known member
I like clubs that let you outside to have a fag at half time. Millwalls great these days as they let you out and have a couple of burger vans about.
Cat’s Lives
Well-known member
I’d get experienced bar staff in and pay them double. The kids that work there move so slow and the system is fairly ridiculous that one scans the card whilst another walks off and pours a pint before handing it over.
Some of the people that work in the more packed pre-match pubs in the centre of town seem to serve three or four pints in the same time.
Every pump should be pouring every second as soon as there are queues.
The amount of lost money from people that would like a pint but have long given up on the idea would cover any additional cost.
When we played(I think) Port Vale or a lower league team last year, they were older women serving in a club/pub style. All serving and taking cash/card payments. Manoeuvring around each other in a rich ballet which resulted in pints a plenty and a profit in the till.
Some of the people that work in the more packed pre-match pubs in the centre of town seem to serve three or four pints in the same time.
Every pump should be pouring every second as soon as there are queues.
The amount of lost money from people that would like a pint but have long given up on the idea would cover any additional cost.
When we played(I think) Port Vale or a lower league team last year, they were older women serving in a club/pub style. All serving and taking cash/card payments. Manoeuvring around each other in a rich ballet which resulted in pints a plenty and a profit in the till.
On The Bob
Well-known member
Understand the sentiment but it’s easier said than done.
Bar work at the best of times is pretty low grade stuff (that’s not to be offensive - I worked in bars in my younger days and it can be a chew on). The work is infrequent though, so if bar work is your thing, you’re more likely to prefer more regular work in a busier pub / bar where you get more hours.
Of course, some bar staff are still better the others but I think the focus should be on process and efficiency. The staff are working to instruction. The process and speed side of things can be trained / instructed through better processes and management.