Does anyone else here think that the fast food industry should spend just a little more time in training, on the concept of centering the contents of a sandwich on the bun?
As long as my order is correct, I'm OK. I have just accepted that I have to re-position the ingredients before I eat, though I do always wonder why it's NEVER centered. Like never. But in fairness, I usually drive through, so maybe things slide during transport...
It's not the training! It's the management and the kinds of people they hire! The way of Team cruise to the old days are pretty much gone. Arby's in Chick-fil-A are one of the few places left to practice team spirit! I used to be a Burger King manager and because it is so difficult to get a good work base I went in a different direction. No more restaurants for me
More training all around, I think.
Drive through especially. I would guess that about 50% of the time, something is wrong with my order. I've learned to double check before I leave/drive away, but some things are harder to check. Cheese on a non-cheese burger I can live with, but no bacon on a bacon burger makes me mad... and sad. ...bacon.
My needs are really simple. I just want a 1/4-pounder without cheese. Today (and several previous times) I ordered it w/o cheese and got it with cheese. I’d think without should be the default, but no. I checked my receipt and it says: quarter-pounder with cheese - no cheese. Last time, I checked before I left and sure enough it had cheese. So I sent it back and waited several minutes, but didn’t bother checking again. When I got home, guess what? CHEESE!!!
Most issues related to poorly prepared fast food are cropping up due to the new automated systems which conservatives are constantly jizzing their pants over. Last I heard, one of those automated pieces of shit got shut down less than two days after install due to fire hazard.
Sometimes (most of the time, in fact) you just have to pay a human being a living wage to do a job. A computer can't make the spur of the moment adjustments that a human can.
They should also train people that deliver hot food ..not to put cans of cold drinks in with the packages of hot food.
See cause it makes the hot food cold, and the cold drinks hot...just sayin..
It is sad that this is the only forum to discuss these and other pressing issues in the world of Athiesm.
In the same vein as some of the other comments, when you have a dining room packed full of not-so-patient and sometimes not-so-pleasant customers, then the need to get get everyone their food as well the need to get it to them as fast as possible (orders are literally timed as someone else said) takes precedence over the presentation unfortunately. I worked at McDonald's last summer. I remember one guy ordered a Filet-O-Fish (one of the items that takes the longest to cook) when we were busy and after a bit he yelled "I've been here 15 minutes where's my food!!!" and I looked at the screen and thought "Actually its been 7 minutes since you ordered which I know cuz we're literally timed but nice try "
It's not a training issue or a pride issue. It's the maximum speed and efficiency that hinders the quality to the lowest possible level still considered acceptable by the general public in the form of impact to revenue.
To summarize, you're still buying them so they don't fucking care how centered the burger is.
I want to say something like 'pay them more than starvation wages and actually treat them like people and they'll probably care more about their job' but I've worked in all manner of restaurant kitchens and I did my tour as a grocery bagger in high school and unfortunately, for every one person like me who sees a task as being worth doing right for the sake of personal pride in my work and because those jobs serve a necessary but underrated service to the people in the community, there are about 15 lazy, self-important jackasses who don't care about anything but getting a paycheck in exchange for the absolute bare minumum of effort so...really it does come down to a relative absence of REAL training protocols within those businesses. At grocery stores, all your training is done the first couple of days on a computer in a room by yourself. And fast food, they just kind of expect you to pick it up through a little time on the computer, watching for a little while, and then getting thrown to the wolves. And honestly the rigid insistence on a 5-7 minute TTY regardless of business volume is part of the reason the work gets shoddy. When you have seven minutes to make 35 differently configured sandwiches and you have to cook extra meat because of belligerently-adhered to hold capacity rules, and there's only one of you, this is not conducive to quality worksmanship.
The grocery store employees being incapable of proper grocery bagging thing does infuriate me, i'll admit, but half the time there's no bagger it's just the cashier these days, and the only way I've found to ensure my groceries are bagged properly is to lay them out in their appropriate groupings on the conveyor.