It'd appear that Domino's has launched a new "Late Night 10% surcharge" which applies to all orders after 10 pm till the store closes.
And it'd appear the Sunday rate has been reduced back to 10%. As it always should've been.
Domino's Launches a New Surcharge and Changes Existing Ones
HamBoi69 on 15/05/2023 - 13:30
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Yesterday was my wife's "mothers day choice" to have pizza. Domino's was requested by some, but luckily wife and I agreed to get local pizza shop which is a much better product as well as being better financially. 3x12" for $45, compared to 3x10" Domino's for same price before coupon codes and surcharges.
The local also has tight Tuesday 11.90 pizza
.
Yea dominos RRP is a joke, but doesn’t everybody order with coupons? Like they offer 3 pizzas + 3 sides every day if the week for $30, add in the Sunday surcharge and it’s $33 vs $45 for the local shop and it’s becoming more comparable (cost wise, I’ll leave taste to the individual)
I've never had an issue with their pricing. It's the quality that's kept me away.
Where else would you go, out of curiosity? Even after some of the surcharge changes, their pricing still seems pretty sharp, from what I can tell (assuming you use the coupons that are always available).
Some supermarkets are open after 10pm, you could get a frozen pizza to heat up at home.
"Late Night 10% surcharge"
There is nothing unfair about this
as OP concludes "as it always should have been"I think taxi drivers and uber drivers up thier prices by much more than 10% after 10pm
I assume Dominos probably must pay thier drivers more after 10pm (wouldnt you want to be paid more?) and if you cannot get off your comfy lounge seat and go down to your local Dominoes then Im sure you will be happy to pay the surcharge, especially on those cold windy rainy nights
Pizza Hut do the same thing.. I don't go to either now
It's crazy. Stores need to start charging the same price all day every day. For slower weekdays they can just make "lunch specials", or Mondays/Tuesdays when business is especially slow do the "tight arse Tuesdays" offers. Even public holiday surcharges are too much. Just factor 2% extra or whatever every day of the year into the menu prices to cover the holidays, or close on holidays even except they never will because business booms on weekends and holidays.
That's not really how pricing elasticity works [you've have a more expensive product all year around, and on the Sundays/public holidays when you can actually compete, suddenly your competitors get a Get Out Of Price Comparison Jail card because everyone 'knows' public holidays have surcharges, so they're allowed to bump up their rates etc].
That aside, I'm trying to figure out if the 10% post 10pm price is [predominantly]
- Being used as a disincentive to stop people ordering late/causing problems for evening shutdown procedure or
- Opportunistic pricing ("we know you know you can't get food anywhere else now, so here's your 10% surcharge")
I think if you did the math not the number of holidays per year vs number of regular days per year you'd find you only need to raise prices modestly all year round to avoid the 10% surcharge on those days. aka how every other business in Australia did it before Hungry Jacks normalised these stupid money grubbing surcharges.
Some days cost more than others, some days earn more. That's how it goes. When the walk in fridge breaks at a restaurant they don't raise prices of everything 200% because they had to remake everything on that particular day.
That's not the point to the exercise [also Sundays fall 1/7 days of the year so with the public holidays you're covering about 17% of the days of the year with your "modest" increase].
You've proposed a model that a store should have lower prices during lower customer demand but fixed/predetermined prices during both normal operations and higher customer demand. Why?
There's no advantage to using a crystal ball to guesstimate what your surcharge costs are going to be for the year and 'smoothing them out' over your regular days - you're just (most of the time) charging more than your competitors without explanation. And your competitors have a 'narrative' for spiking prices on Sundays - what's your narrative for higher overall prices on all the week days?
Do you also think that petrol prices should be the same cost every day (just figure it out in advance guys and average it out)?
@Crow K: You don't need a crystal ball to project costs and earnings. If small businesses were that helpless then they wouldn't be able to set prices at all. Plus Australian businesses for decades before these surcharges came into vogue would have all gone bankrupt.
Don't kid yourself, the surcharges are a cash grab.
Narrative against surcharges is it isn't rocket science to price things based on overall yearly costs. And everyone is being subsidised, supermarkets don't raise prices even though they still need staff on weekends. Restaurants need to pay more to buy reinforced seats for fat customers, so skinny customers are paying more to accomodate the fattest common denominator. Customers who only drink table water are being subsidised by customers who always order high margin Coke and alcohol with their dinner.
You don't need a crystal ball to project costs and earnings
I admire your confidence and doubt your ability. Well, to do it accurately anyway. Of course, anyone can 'project'.
I mean, if you know how many restaurant staff your place is hiring on the October long weekend, sure. Just seems like something it's very easy to get wrong. Why would you waste your time with that sort of stuff anyway? Isn't life easier just to charge the surplus on actual costs during the actual period (when people are willing to pay it)?
@Crow K: I think you'll find after a while restaurants have a very good idea of how much money they will make on particular days. The owners have a laser focus on on how much they earn so even if their business skills are more art than science, and they often are from what I've seen, they still have a good idea of how much they are going to make. Sometimes it's slower than they thought other times it's busier than they thought when they get slammed, but broadly they know what is coming up and what they can expect the receipts at the end of the day will look like.
@AustriaBargain: I dunno, if it was that laser precise simple you wouldn't have restaurants failing in the spectacular way they regularly do?
Like seriously, restaurants and cafes, THAT's your "it's easy to project your costs and profits" example?
Your idea was bad and impractical. Move on.
@Crow K: I didn't say precise, but they are focused on what their earnings are, same as bitcoin holders are focused on what their bitcoins are worth each day, only how many burgers you sell on a weekend is easier to predict. And with time you end up with a spreadsheet saying you earned about $3,000 or whatever every Sunday for the past 100 Sundays, the mystery around how much you'll earn on an average Sunday kinda disappears after a while.
Most restaurants do fail within a few years of opening, but they would fail whether or not they charged 25% more on Sundays. Some of them may fail sooner if they take the surcharge approach even.
@AustriaBargain: You're not going to put lipstick on this pig. You really need to take a step back and think how it 'works' for your customers:
Customer dining in Crow's restaurant on Sunday: Your prices are a little high.
Crow: Oh, I have to pay my staff more on Sundays, so I have to charge a surcharge on those days.
Customer: Oh, right. Makes sense.
Crow: I don't have those extra costs during the week, so you know, no surcharge on Tuesday.
Customer: Yeah yeah, I get it, let's move on to the next example.Customer dining in Austria's restaurant on Tuesday: Your prices are a little high.
Austria: Oh, I have to pay my staff more on Sundays, so I have to charge a little more on all the other days of the week to make up for it.
Customer: Wait what?
Austria: So if you DID come in here on Sunday, you'd be paying this same price then!
Customer: But I'm here today. On Tuesday.
Austria: The spreadsheet smooths it all out. You're subsidising the extra costs of customers you've never met! This makes it easier on someone, probably me!@Crow K: Tell me how restaurants did it for decades without surcharges? How does McDonald's do it, why hasn't McDonald's Australia declared bankruptcy yet. When people go into McDonald's and see that prices on a weekday are 1.5% higher than they should be why didn't they leave McDonald's in droves. Why doesn't every fish and chip shop in the country go bankrupt if they need to charge relatively a bit extra on weekdays to charge relatively a bit less on weekends? And if weekends and public holidays are unprofitable without the surcharge, why don't they close on those days? Could it be the extra business on those days far outweighs the extra wages they need to pay? Could it be that wages only makes up a fraction of the costs behind running the restaurant and conjuring each meal?
Could it be that wages only makes up a fraction of the costs behind running the restaurant and conjuring each meal?
"a fraction" is weasel words, 1/3rd and 3/4 are both fractions. If you're trying to imply its miniscule, you're lying or wrong.
High profile proof of how wrong you are: https://www.theage.com.au/national/victoria/george-calombari…
Anyway, you don't have to convince me, armchair business analyst, stroll into a few restaurants and tell them they 'should' be using standard pricing without surcharges, let me know how well it goes.
@Crow K: How you feel about the word fraction is up to you. And you might need to explain to me what point that link is making for you.
@AustriaBargain: We both know that restaurant wages consistently comprise at least 25% of expenses, and typically more (likely a third). You're being disingenuous if you 'oh, it's just a fraction, read into that what you will' that sort of figure.
The Colombaris MADE empire collapsed after $20m of losses over a 3 year period and that was with $7.8 million of underpayment of wages at the time. That shafts both your "oh, established restaurants can crystal ball" AND your "wages are but a fraction" talking points.
I mean, I get it, when you see the tiny print with the "Service Charge on Holidays" on the menu it hits you right in the feels. But 'hey everyone, this needs to be price averaged over the entire year' is just special-pleading nonsense that makes unnecessary work for restaurants for zero gain. I mean, who exactly does this benefit - besides people who flinch in psychic damage at paying a well-established surcharge, I mean?
Anyway, it was a bad idea and your argument for it was a nothingburger with fries. The good news is it's Tuesday however so there's no surcharge on it.
@Crow K: Or flip that thought and say:
Restaurant is closed on Sundays because not enough customers come and they have to pay the staff extra. So they close, and now they do spread the cost of their rent, business taxes, standing charges etc that they still have to pay on that day onto their other days based on that way of thinking.So - it would be better for them to open on the Sunday IF they do at least cover their fixed costs and just accept that they make slightly less PROFIT on the Sunday because the costs are higher - but that is better than them being closed and making a loss.
The other days are not subsidising Sundays, the business just accepts they make slightly less profit on a Sunday - the exact same as the fact that at 5pm when its quiet they are making slightly less profit than they are at 8pm when it is busy.With the number of surcharges that Dominos now has theres no way it can't be loosing some customers, and I for one won't order on a Sunday.
I could be wrong - maybe the small number of people that are put off and that they loose orders from is much smaller than the number of people who see a surcharge advertised and think "great, I'll go and order from them because they are charging me more"…
But whatever - I still come back to the fact that this is from the company that "declared war on delivery fees" to then introduce both a delivery fee and a surcharge for it!So - it would be better for them to open on the Sunday IF they do at least cover their fixed costs and just accept that they make slightly less PROFIT on the Sunday because the costs are higher - but that is better than them being closed and making a loss.
So your argument is they have to choose between
- Not being open on Sunday and missing a whole day of trade or
- Opening on Sunday and making up some of their fixed costs back but taking less profit because they're taking a hit on their Sunday variable costs
?
Because if so, I have a vast improvement on your idea with an option 3 that's going to make up some of their variable costs on the Sunday as well. What if, and follow this brand spanking new idea I definitely haven't been discussing the entire time, what if… they added an additional surcharge on the Sunday that would specifically address those additional variable costs for that day? You could sell it to the customers with the logic that by choosing to (indirectly) incur additional costs for the restaurant, they would be charged more to make up for it.
And I guess if we had that transparent user-pays style model in place, we could then also charge them other surcharges based on customers making decisions. If they wanted to save some money/make their own choice with what wine to drink and opted to bring their own (but left the restaurant with the hassle of cleaning the wine glasses, maintaining the liquor license etc), we could charge the BYO wine drinkers an ummm let me make up a word for this new never tried idea "removing-the-bottle-seal-age"!
Then the people who wanted to BYO the wine would be paying the extra costs (and knowing full well why) but people who didn't want to wouldn't have that cost. Informed customers can make informed decisions, thanks to price transparency.
It's a lovely idea. I'm surprised it hasn't existed for decades.
@Crow K: Heck, you might even get a situation where a person notices that there's an additional surcharge on Sunday and decides they don't want to pay it and alters their behaviour, and chooses not to buy from the restaurant on Sunday.
Of course, that's what an adult who is control of their life would do.
I can imagine a simpleton might decide it would be a lot easier if the entire's restaurant's prices were made higher all the year around and then they wouldn't need to modify their behaviour to 'avoid' an expense on the relatively few days the expense occurs on.
Mind you, I bet that same simpleton would also complain about stores putting their prices up with no explanation and being more expensive than last time, but you really can't please simpletons.
@Crow K: Your overthinking it far too much. No business covers its exact costs the way you suggest.
Your entire logic is just flawed - because you are focused on Monday to Saturday all being equal but Sunday is for some reason different.
Your seriously suggesting that Monday at 11am the place makes the same profit, fixed and variable costs as Friday at 7pm? No way.
What you are suggesting only makes sense on paper if the price changes every minute of every day. It doesn't - so therefore to arbitrarily have a Sunday Surcharge is just flawed - but I suspect you won't see this as you aren't able to see that it is better for them to be open more days and have more customers as it then makes the fixed costs for the other days LOWER and not higher like you suggest! By opening on Sunday they are covering Sundays rent etc, that would otherwise have to be paid by the Monday customers if they are closed on Sunday!!Your entire logic is just flawed - because you are focused on Monday to Saturday all being equal but Sunday is for some reason different.
No, my logic works off the fact casual wages for restaurant workers are higher on Sundays. That's the "some reason different" you (apparently) aren't aware of. There's nothing "arbitrary" about it at all.
The rest of your answer is you expanding your ignorance of that (obvious, already discussed) fact.
Good time to apologise for wasting everyone's time and slink off into the darkness, methinks.
@Crow K: https://www.fairwork.gov.au/find-help-for/fast-food-restaura…
Thats the link if you need it to see that the extra costs apply to all evenings and Saturdays as well as Sundays so your just wrong. But sure I'll apologise and slink into the darkness and agree with you that Mon-Sat are the same and only Sunday is different if it pleases you because I know I'll never win an argument against an idiot :-)@Webber000: Oh, thanks for the link to extra reading on something I've been discussing the entire time and you were just made aware of.
I'm sure I'll find that very helpful (if we switched brains and moved back in time a day or two).
I hate businesses that factor in extra for when I buy on a normal weekday. Why am I covering the cost of some customers that want to enjoy the service on a public holiday and not pay for it?
Why not argue employees should work public holidays not get paid for it and have their casual pay factored in by 2%? But come Boxing Day who would wanna work that day?
When you buy 2L of milk on a weekend from Woolies do you think it should cost more? Why not, the checkout staff, the security, the floor manager all need to be paid more that day compared to weekdays. It is costing Woolies a lot more to protect and sell you that milk. Why on Earth should it cost exactly the same as a weekday, how DARE you assume that that staff on Boxing Day should not be paid a SINGLE CENT extra for working that day!?
They move far more product on the weekend so they can amortize the higher cost of wages over a larger stream of revenue.
Isn't Woolworths one of Australia's largest companies and employers? Do you think it's reasonable to use them in a discussion of 'hey the local restaurant charges more on Sunday'?
Why not compare Amazon and your local bookstore, they both sell books, right?
@Crow K: Dominos is only "local" because they have locations that cover every square inch of the country.
And Amazon do delivery on weekends but don't charge extra for it.
@AustriaBargain: So your theory about Dominos is there's one gigantic central bank account and set of financial accounts/employer, and the individual franchises don't exist, and it's all run as one gigantic company?
When you buy 2L of milk on a weekend from Woolies do you think it should cost more?
If you indirectly asking if I should pay less for shopping on the weekdays because staff are paid less I think the answer is yes, do you have a next question?
@cloudy: Should the milk cost even more at 10am on weekdays because there are far fewer customers than 8am or midday, yet the store still needs to pay for security guards and checkout staff and stuff? And when it is raining outside should the milk cost more because people are even less likely to go to the shop?
And when it is raining outside should the milk cost more because people are even less likely to go to the shop?
are staff being paid more? no
Should the milk cost even more at 10am on weekdays because there are far fewer customers than 8am or midday, yet the store still needs to pay for security guards and checkout staff and stuff?
are staff being paid more? no
any more lad?
This is a question about the fact staff gets loading, not about a shops ability to generate sales, you seem to be having a hard time understanding the crux of the issue.
@cloudy: The staff are being paid more per hour, relative to what the store is making per hour. I mean if staff get paid double on a Saturday, and the store is selling three times as many things as they do on a Monday so three times as much profit, is the surcharge still justified or should things actually be 33% cheaper on a Saturday?
@AustriaBargain: it is not given you get 3x sales, it is given you pay loading.
Your arguments are just figures you pull outta thin air. Show me the law that every business that opens Saturday gets 3x sales.
@cloudy: Regadless of why it's given, a lot of restaurants do make 3x sales on holidays and weekends. Wo what is the justification for the surcharge again?
Wo what is the justification for the surcharge again
Increased costs justify increased surcharges. When the oil price goes up, petrol stations don't keep their prices the same because they're making tons of sales - they look at what their costs are and adjust their prices accordingly. And when a customer brings a bottle of BYO wine to a restaurant, the restaurant charges them a corkage charge?
It's worrying this simple concept is giving you so much difficulty. You know profits are sales minus costs, right? .. R-right?
@Crow K: Your correct that some costs are increased - but your missing economies of scale and that there are fixed and variable costs again. You still don't get it.
On weekends Woolworths are selling MORE milk than they do during the week, and on weekends they are paying their staff more money to work.
But Woolworths aren't charging us more money to buy milk on a weekend!
Your logic says Woolworths should be charging us more - but you also say above that they shouldn't because "they are one of the largest employers".
So now your suggesting that the surcharges you want shouldn't actually be based on the costs but on the size of the company!@Webber000: Isn't always interesting when we're having the restaurant/cafe discussion about surcharges and someone makes a point about the Sunday surcharge being a point about the small business meeting its wages costs (and has the handy proof of the extra wages costs on hand), the discussion suddenly switches to being "sure but now I'm discussing the country's largest supermarket and employer"?
Woolworths balances its wages budget against sales from a variety of sources (including charging suppliers fees for shelf prominence, taking deliberate losses on items to get people in the front door, and a whole bunch of other business aspects that restaurants can't do). If you're trying to compare a 2 Litre milk sale to a plate of pasta at Giovanni's, you're working off a false premise.
Apples and oranges. I'm embarrassed for you. Admit your mistake and leave.
@Crow K: This is amazing.
Show me where these discussions always switch to discussing the country's largest supermarket!
You clearly have never owned or managed a retail or catering business whereas I've done both.
You don't believe restaurants can and do have loss leaders or do things to get people in the door? Dominos and Pizza Hut have to be the biggest example of just that in the whole restaurant business! Seriously.
I'm going to be the bigger man here and stop replying to you now.I'm going to be the bigger man here and stop replying to you now.
Meanwhile in this very same thread minutes earlier
because I know I'll never win an argument against an idiot :-)
Calling someone an idiot on the way out AND taking the 'bigger man' highground! What an impressive trick!
You got railed. Take the L and get lost.
Regadless of why it's given
dude, read. I did not ask why, I ask you to cite your claim all restaurants make 3x more sales on weekends and holidays and therefore should not charge surcharges as increased sales make up for the wage loading.
EVERYONE knows you can not, yet you keep peddling this basless argument
@cloudy: If Weekends and public holidays make no more money than Mondays and Tuesdays, then restaurants should just close on those relatively slow and sleepy weekends and holidays, and only open on Mondays and Tuesdays when it's bussin'.
@AustriaBargain: maybe we can add that one to "the big list of things AustriaBargain thinks restaurants should do differently" along with the "increase prices so public holiday surcharges aren't mentioned on public holidays" and all the other bad ideas?
i'm using red pen, hope that's ok, i only have red pen with me.
i mean, it's not like anyone's going to read it, but it just feels weird writing in red pen?
@AustriaBargain: That's an interesting idea. So you're saying you'd vote with your wallet/not go to a restaurant on a day it had a surcharge?
I guess that probably IS a lot more realistic than a brain fart like "ungghhhh me hate surcharge they should just raise prices higher all the time then no mention surcharge"
@Crow K: Most restaurants do just set their prices to cover the whole year.
Fancy restaurants where you have a host basically at your table the whole night, I can see the argument for the surcharge maybe. But no one here specified fine dining.
@AustriaBargain: not sure why you'd think I'd trust your "wisdom" on what 'most restaurants' do when you've adeptly spent two days explaining exactly how little you understand the industry, but sure, thanks for the insights, i'll uh.. i'll treat them with exactly as much reverence as your other comments, which also had the stamp of your well-reasoned authority behind them. absolutely credible, yup.
might even add them to the red pen list too
well, bye.
@Crow K: Something tells me you won't be able to tolerate letting me have the last reply. It'll gnaw at you like a tick burrowing itself into to back of your head.
If Weekends and public holidays make no more money than Mondays and Tuesdays….only open on Mondays and Tuesdays when it's bussin'.
Why does matter, its about consumer choice. If its no busier, but the establishment can make enough money supplemented by surcharges and the consumer is happy to pay to make up for it let it be.
Why are you dictating how things should work and not let consumers decide…if costumers are happy to pay they will, and if not they can choose somewhere else. You seem to love telling everybody what's right and wrong and how things are.
I'm sure you're fun at parties
@cloudy: I'm sure you're great at parties, if you say such things to someone you disagree with during a good natured discussion.
Used to get 3 pizzas & garlic bread pick up for around $30 from dominos - but now get 1 giant family from the local Italian restaurant and heat up a frozen garlic bread from Colesworth. Better value/ingredients.
yeah man, on frugal feeds theyd have 3 pizzs and 3 sides for 35ish bucks
i went onto domononos website and got 2 sides, 2 pizzas and seen all these additional charges for pizza upgrade and side upgrade
ended up being 40+
10pm? Y'alls not in bed by 8.30 just scrolling ozbargain for 2-6 hours?
Yebut sometimes you get hungry in bed
Seems stupid, it's their choice to have that closing time (kitchen cut off), if anything it will just make stores lazier as they expect orders to come in before the surcharge and then after, it's either zero or very quiet.
Those customers ordering at the last hour(s) and on Frid/Sat late nights will cop the surcharge and likely have kitchens/staff that are in the process of cleaning/closure.
What's next?
5% rain surcharge, increase to 10% if it turns into a thunderstorm
10% lunchtime surcharge, 5% morning surcharge
Temperature surcharge, between 0-15 or 30-50 C, 10% extra
Not saying they should but staff get paid more after 10PM not based on weather
Could also be a way to manage demand.
If you can only do 100 pizzas an hour and you regularly get 200 pizza orders. Slap a 10% surcharge and see if you still sell 100 pizzas.
Not a bad plan.
Good theory but in reality Domino’s stores are more efficient with more demand. At the end of the day we are a volume store and make money from more demand and selling a higher volume of stores, selling 200 pizzas is a lot better than just 100 pizzas for Domino’s so that isn’t their intentions.
Don’t think you full understand what I said but it is OzBargain not OzBusiness
Staff get penalty rates for late night, weekend and holidays, users pay a surcharge on those days.. I don't see the problem with that. The reality is a number of businesses find it difficult to provide services outside of set hours because of the effect of penalty rates, and businesses being able to modestly charge more for such times may help to keep some doors open, and more people employed, for more hours, and more choice for the consumer.
I've managed in the retail industry before, and we used to shut 8 out of 12 outlets on Sundays & Public Holidays because the labour cost could push higher than our takings, or near enough as to make no difference. I'm not saying all 8 would shut without such things, but at the margins there is a difference. And no, the difference was not some outlets being better run than others, but consumers can have different habits from mid-week to weekend depending on the location and product.
Lunch hour on Tuesday is also dead for Dominos with costs being well above takings, should they charge a surcharge for then as well? 3pm on Wednesdays and Thursdays also were not profitable, should there be a 3pm weekday surcharge?
Don’t take it personally. It’s just a business decision.
Do us all a favour and buy a Dominos franchise and try out your ideas with your lifesavings.
Has anyone ever experienced a situation where the Domino's delivery guy asks them out while delivering the pizza? …or even offers the pizza for free in exchange for a kiss?
That kind of behaviour is not acceptable. I’d highly recommend you report the employee to the store manager and Domino’s head office.
Oh no, it's for me. I was wondering if it was against policy to try to score with customers.
Pizza = Party
Party = Fun TimesYes it is against company policy to do so and will result in immediate termination of an employee if this practice is found. Furthermore, this extends to employees that access customers details (e.g phone, address, name, etc.) from the system and use them for their own personal use (I.e not for purposes of delivering your pizza, contacting you because an items out of stock, etc.).
What about a female delivery driver delivering to a male customer who deliberately flashed being total naked. The Dude knew he did wrong as he offered $50 compensation. . This is true .
You now need a maths degree to work out the exact price you will pay on their "deals"
You also need a microscope to find the toppings and strong glasses to even be able to see the incredible shrinking pizzasI bet they could now save money cutting their box size in half!
We gave up on them months ago… Slop junk crap needs to be slop junk crap prices not varying degrees of rip off
To be totally clear, our pizza sizes are not shrinking nor are our boxes.
Start a thread with a vote and lets see what people think hey? There is no way my local dominos pizzas are anywhere near as big as they used to be. Let the people be heard..
Respectfully, I’m not sure what a vote would achieve? As internal recipes have not changed to decrease the pizza size and as previously talked about it wouldn’t make sense anyway as dominos would have to purchase new pans to accomodate the size, new boxes, new make rings, etc. it would cost more than it would be worth.
Dominos has always had a late price in my area, pay more after 9pm.
honestly becoming a joke now, better off going somewhere else with their new pricing