Pancakes and pink slips. I can confirm the longtime IHOP in State College is closing after 12 years. The doors will shut this week. Staff are getting final schedules and clean out times. The lights go off on one dining room, while many others prepare for peak holiday hours. That split is the real story for workers and students right now.
A local closure with real career stakes
I spoke with employees on site. They described a rushed wind down, with managers calling former staff to cover last shifts. Regulars are stopping by to say thanks. A few servers are already lining up work at nearby diners. Others are waiting for transfer options from franchise leaders.
Closures like this ripple through a campus town. Students depend on late night shifts and flexible hours. Parents who work breakfast and lunch rely on steady tips and a set routine. Losing a known brand hits both the paycheck and the plan.
If you work at a closing location, request your final paycheck date in writing. Ask about unused PTO, health coverage end dates, and how to access pay stubs after shutdown.
Meanwhile, the chain leans into holiday service
Across the country, many IHOP locations are preparing to open on Christmas Eve and Christmas Day. Hours vary by franchise, but staffing plans are moving now. That means extra coverage, short prep windows, and a flood of travelers who want a warm meal when few places are open.
For workers, holiday service can be a smart move. Guests tip well when options are limited. Your shift can lead to more hours in January if you deliver. For students, a single long shift can cover books or an online course fee. Confirm your location’s holiday pay policy. Some franchisees offer premiums, others do not. Always get it in writing.
Claim your holiday shifts early. Text your manager with exact times you can work, and note if you can stay late. Reliability on holidays often sets your schedule for the next quarter.
What the job market is signaling
Restaurants are juggling two forces. Some locations are trimming costs to face higher wages, rent, and food prices. Others are widening hours to catch seasonal demand. That creates a patchy but active market within the same brand.
I am seeing quick fills for roles that reduce bottlenecks. Hosts who can seat fast. Line cooks who hold temp and timing. Servers who can run expo during a rush. Managers want people who keep tables turning, not just clock in and out.
If you are affected by the closure, act within 72 hours. Nearby diners, hotels, and hospitals hire through year end. Delivery platforms add restaurant captains to handle catering spikes. Apply in person where possible. Bring a one page resume and a copy of your last two schedules to prove availability.
- First moves to make now:
- Ask your manager for a written employment verification letter
- Gather two references with phone and email
- Update your resume with holiday rush experience
- Apply to three nearby employers today
Learn fast, earn fast
Short training can lift your pay in weeks, not months. Focus on skills that managers can verify and use on day one.
- ServSafe Food Handler, often a half day course, shows safe prep skills
- TIPS or similar alcohol training helps with late shifts if your location serves beer and wine
- Basic knife safety and station setup from a community college workshop can move you from busser to line cook
- Customer service microcredentials prove you can de escalate and retain guests
Most franchise operators will reimburse low cost credentials if you stay 90 days. Ask early, and keep your receipts. If money is tight, check your local workforce board or library for vouchers.
Turn IHOP work into hiring power
Do not undersell breakfast service. Pancakes at peak volume are a masterclass in operations. Put numbers on your resume. Show speed, accuracy, and teamwork.
Use clear, result driven lines like these:
- Served 80 plus guests per shift, top 10 percent in table turns
- Trained 5 new hires on expo and side work, cut ticket times by 3 minutes
- Handled holiday rush with zero comped meals, maintained guest satisfaction above 90 percent
Those bullets translate beyond restaurants. Health care cafeterias, campus dining, hotels, retail, and call centers all value queue control and patient service. If you are moving fields, lead with outcomes, not job titles.
Interview tip. Bring a small card with your three best numbers. Slide it out when asked about strengths. Facts beat buzzwords.
The bottom line
A closing store hurts. It breaks routines and budgets. But the wider picture shows steady demand for skilled front and back of house talent, especially during the holidays. If your IHOP is going dark, move fast on nearby openings. If your location is gearing up, take the hours, stack skills, and ask for training support in January. Restaurant experience travels well. Use it to build the next step in your career.
