How does a certain fast food chain, with annual revenues nearing 6 Billion dollars and whose business plan (in it’s entirety) is: “Fast+Cheap” manage to have a spring garden road location that in the event of having more then 5 customers, get AN HOUR AND A HALF BEHIND! Now I will admit, having never worked in the fast food industry before, Ive got no experience or knowledge on how the food prep goes down, but based on the final product I certainly cannot imagine a single thing on that menu that takes more then 60 seconds of input to prepare. It’s seems however, if you ever crave a burger after 8pm, your signing up for at least an hour wait! Your not cooking Turducken back there folks, what the fuck is the holdup?
—Does not want!
This article appears in Feb 12-18, 2009.
Ahhhh yah, I hear ya. I went there once, ordered a big xtra with cheese….waited almost 10 minutes for it and when I sat down there was no cheese on it. Brought it back, waited another 5 sat down again NO CHEESE. Brought it back. I was getting pretty pissed off so they gave me fresh fries and didn’t make me wait again.
They’re also kinda slow at the lacewood location too…especially if you go to the drive through. Fuck sakes.
I’d be more concerned with your even darkening that crappy place and calling whatecver it is remotely as food. Can anyone say BBBAAARRRRFFFF!!!!
I hated working in fast food. Mostly because there’s people like this who have never worked at a job like this and don’t understand what it’s like to work in that kind of place after 7 or 8 at night. Go figure, there’s probably 2 people in the entire restaurant, and one of them is the manager, who has to balance taking your order at the drive thru and at the counter and closing the restaurant. These kids get paid minimum wage, little to no respect, and then they get pooped on by you, because you don’t get your dirty burger in 30 seconds. You want it that fast, cook it at home and as you mentioned you can have it within 60 seconds, you lazy cow. It’s treatment like this that shows why those kids don’t give a shit about their jobs.
It’s not just at night though…
as you can tell I’m up early fairly regularly.
The morning is the same story…
do not even try to go there between the half-hour before and the half-hour after breakfast switches.
you will be there than entire hour if you do.
Any coincidence it happens to coincide with everyone’s ‘break time’? They really need to consider more staffing efficiency. There’s got to be like 6 people ‘working’ and in this line of business it’s all about turnover. get em in,get em fed, get em out.
Don’t even get me started on the Lacewood location. It must be in their training plan to be slow and rude.
I worked retail, and know what customers are like. I go out of my way to be courteous to anyone who works in the service industry and let it slide (time to time) when I get rude service.
However, how fucking hard is it to say hello when I say hello to you? There is no need to grunt, or say whatever. It’s not hard to say hello back.
There’s no excuse for bad behaviour, but unlike retail a lot of fast food places have staffing to fit a numerical figure called “labour percentage”. It is a basic calculation that shows how much of the gross income of the restaurant that is going towards labour (meaning pay). Most restaurants try to keep this figure at less than 15% (meaning for every dollar spent on your burger, less than 15 cents goes to paying all employees on shift at that time) How do you keep it so low, you say? Send people on breaks (they don’t get paid), send people home, be generally understaffed, have less staff during peak hours, blah blah blah. Retail doesn’t use this figure because they don’t need to worry about margins as much (especially clothing stores where margins can be as high as 150%) Listen, despite what commercials say, these chains don’t give two shits about customer service or how fast you get your burger. These places function solely on your loyalty. You’re gonna come back, regardless of how many times of have a shitty experience because you like the product, because it’s cheap and it’s easy. Oh yeah and sometimes it’s fast.
I used to work at that location, a number of years ago. I was actually pretty good at it. However, not everyone is. Most of the time its just 15 or 16 year old kids who don’t really care about the job, just the paycheque, and even though the managers train them (at least at that location) fairly well, its the staff’s choice whether or not to actually take that stuff seriously and work the way they’re supposed to.
And then there’s the situations where three of four people call in sick, living grill slapped with only one or two people to work a busy morning or night shift. This happens especially in the morning. Two (almost three) years ago I worked there for the early morning shift (7-1:30) and guarenteed, the other counter person wouldn’t show and the grill person would be late. So I would just take it upon myself to be the only person and work my ass off.
Its a rough job for minimum wage, you get treated like garbage by the customers no matter how sweet and nice you try to be.