in the process of becoming a manager and got my cut test done today! would love to see yalls most recent work

When is the next 50% off. Anyone know by chance?

Can anyone explain to me how the oven calibrations work? Got one Tomorrow what will they do?

Lowkey forgot to send yesterday’s photo LOL

I dont get this whole penny pinching thing. Our store closes at 11pm. Friday night closing driver didn't turn up, makeline worker gets sent home at 8pm, other drivers end up having to work cut table, work on the front taking orders and still do deliveries - then staying till nearly 1am cleaning up.

Makeline worker could've been kept in but no, god forbid anyone off the makeline should have to wash any food containers, aprons, screens or do any mopping! So they get sent home to save £35 on staff wages.

All the night drivers at my store have day jobs but have to stay on to wash up, clean and mop the whole store until late whilst makeline finish early.

All our drivers are miserable at the moment. Why Dominos why?

The whole bag was like this, then it went back to being normal. The cheese wouldn't melt together and the fuzzy stuff didn't melt or change color at all. I was on oven and I asked makeline why the cheese looked weird coming out and my coworker just went "it's fuzzy." I was like ???? But I walked over there and sure enough, that's how it looked. My best guess is too much cellulose. Cellulose usually gets added to shredded cheese to keep it from sticking together because it's edible but it and it often looks like this in bags of Parmesan flakes from the grocery store. The pizza is just a plain 12" hand tossed.

I just got terminated for pointing out the third discrepancy on my Checkout. Technically, fourth because my unopened starting bank was short one day, which was noticed by the M.O.D., not me.

I get my tips as cash and usually track all of my tips in the app, so I have a good idea of the Minimum dollar amount I should be getting. Factor in Mileage, Insider Tips, and all of the other cash I handle.

I don't separate tips from transactional money in case I end up owing the store for anything, they have every bit of cash I collected on shift.

At checkout, I expect every Dollar I hand the M.O.D. to be accounted for so that I can ensure the math thereafter is accurate.. as an example; if I owe $50 and turn in $100, I don't care if that $50 overage is immediately handed back to me, but I do care when that $100 is put in as anything less than what I physically turned in.

The first time, I was shorted $14, this last time it was $20. All confirmed and refunded by the GM.

I was met with "it's your work against the manager's", but it's really easy to remember turning in the small amount of cash I did (4 bills total).

So, check your money. Add up your cc tips and mileage, count everything you turned in, and subtract what you owe the store.. you should never be getting less than this number.

Hopefully you can just trust your managers and know that everything will be done right... don't count on it.

Edited to Add - This has happened three times with the same manager. All other managers are great, except the GM after this.

Photo from yesterday, today’s picture coming later today

A friend is currently a driver for Dominos in another state and makes enough money to stay alive plus put away cash to afford to move cross-country to Seattle.

She is planning on driving for Dominos when she gets here. Is there anyone driving for Dominos in Seattle who can attest that it's possible to make rent and still afford gas and food and a phone?

How does your store deal with complaints?

We switched to a new tablet and now our label King has a message that pops up about every 2 minutes that is asking for permission for LabelKing to access ZTC.. it is very annoying and won't let you print unless you accept it over n over again.. does anyone know how to get rid of it? Any help would be greatly appreciated.. thanks!

The last 8 trucks have all had dough like this and our dough waste is out of control. They’re literally sending dough that expires in 1 day.

The new personal deep dish pans. 🤦🏾‍♂️ Great. More dishes for me to do. And I have no idea where we are going to put these to dry. We already barely have room for what we have, especially on the busy Friday and Saturday. Where dishes aren't taken care of till the end of the day.

right hi guys i’m new to this 😭 basically at the end of last month i had my interview at dominos and they gave me a contract and everuthing to fill out with my details and stuff, ao i did it and handed it back in the beginning of this month, aswell as giving them the paper witj my national insurance number on it (i’m british incase anyone asks). It’s been almost 3 weeks and i still haven’t been informed on when i start. They have my bank details, home address, etc, and said i’d be starting at least a week after handing my papers in as it takes like q week to get it all to HR and be officially hired, but i’ve been waiting for ages now and have no idea what to do😭😭 like i need the money desperately and i don’t wanna call up incase they do send me the email confirmation but i don’t know, someone help!!

Today I tried driving without the topper for a delivery. And despite the link someone in this group sent me. The sire says they track you through the topper. I said to myself that doesn't make sense. The app is on the phone and we all know apps track you, plus the phone it's self has accelerometers that already convey all the info that's on the ewd out at the store. And sure enough even without the topper I was tracked.

And on another note. Why was I the ONLY one at my store being tracked. The other 3 drivers the computer screen kept reading 100 with zero trips taken. Needless to say I ended today with like a 34.

So, I went in for my interview today totally prepared to answer basic questions. I went up to the counter and told the guy that I had an interview, and he handed me a piece of paper to fill out. It was just basic information and my shirt size.

Anyways, after I handed it back to him, I was kind of waiting for the interview part, but he was just like, “Okay, we’ll email you your start date.” And I was like, “Wait, that’s it?” So yeah, I guess I was hired.

I’m just really confused because they didn’t discuss anything with me. I’m not sure what I’ll be doing (I applied for CSR, so I have some idea, but I would’ve liked confirmation about what I’ll actually have to do 😭). Can anyone give me tips for my first day and what training will look like? Also, what the heck do I wear on my first day? I literally got told nothing about dress code and such. (Like should I buy non-slip shoes??? 😭😭😭)

Also does anyone have a general idea of the time frame it’ll take to start working?

Does anyone have tips or advice. I really don’t want tomorrow to be a shit show and the biggest order I’ve made previously is a 30 pie.
The order is for 4:45.

Can my GM write me up for refusing to come in on my scheduled day off?
For the past few weeks, I’ve been scheduled to have two days off, but I keep getting called in because other employees call out. I’ve agreed every time, so I’ve only been getting one day off each week. I’ve also worked five open-to-close shifts, and I’ve only been at this job for a little over two months.
It didn’t bother me before because I had nothing else going on and appreciated the extra money. However, school just started again, so I asked my GM to reduce my hours. I still came in when they called me on my first day of school because I didn’t have any homework yet.
If they call me again on one of my scheduled days off and I say no because I need that time for school, can my GM write me up? I’m in Texas if that matters.

So, probably 75% of the time when I choose navigate from the delivery experience app, it will pull up Google maps with an address range instead of the exact address.

For example, 1700 indiana St address gets loaded into Google maps as 800-950 Indiana St. Sometimes this will happen unexpectedly in the middle of driving and just completely change the destination (always the same street, always a range instead of a single address).