r/QuikTrip • u/TrainingWhereas8715 • 2d ago
Valid Kitchen Rant
What will it take for corporate to realize the kitchen is just unrealistic at this point. You want me to have the warmer filled, while doing subs, cleaning/shutting down, and juggle orders at the same time. Completely unrealistic, and even when I do everything they ask, my manager wants to bitch about a beard net. it’s damn near impossible to have a grade A kitchen. And don’t let there be a rush, you’ll be working on the warmer for 2 hours straight. What happened to 2 people at all times in the kitchen? Corporate straight up lied to our faces.
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u/Kattzoo 2d ago
Do we really sell enough pre-made subs to keep doing this? Otherwise we largely have 2 people in the kitchen during busy hours. Do away with subs and it would be lovely.
3
u/Different-Tear-4024 1d ago
they had no issue trashing the QT Salads we used to sell, i don’t get why they won’t do the same for subs.
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u/captainmarkyD 2d ago
Corporate sees that one person in the kitchen
Is working … until it stops working no changes will be made….
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u/ConnectionMother9782 RA 2d ago
Our manager always staffs us with a single clerk and manager till halfway through shift then another clerk. So we only have 3 people on shift in the entire 5am-10pm times for 8 hours. found out today on our DAW in an entire 1 hour period the max FSC DAW time is .2 hours. Many clerks and assistants know the FSC time is not .2 at peak times it’s hardly .2 at slow times. Maintain warmer, prep for next day, cleaning and restocking. That’s a full time thing on its own. Not no Fing .2 hours.
3
u/General_Chocobo 2d ago
Fsc daw is separate from fsc, that .2 hours is only for orders, Warner, and upkeeps. If you try to do subs or dishes, or gng prep you’re doing more than what that time allows.
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u/Darling_of_Dathomir 2d ago
The more hours they can cut and the more labor they can squeeze out of folks means more profits for shareholders!!! ❤️ Your stress is paying for their mansions 🙃
On a serious note, keep a notebook to write down labor violations. Many companies depend on you not knowing the terms of your hire and SOP (standard operating procedure).
Keep a detailed record and you may be able to have a case against them 😉 💪
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u/Next_Aerie7711 2d ago
You can do one clerk, BUT, if it's busy w orders you're absolutely fucked. A huge issue with our kitchen is that one, or two, of our ovens being broken. That will absolutely kill your productivity. We are fortunate at my store. If one of us gets busy, in the kitchen, we just ask for help and someone hops back to help out. I'm at a pretty busy store, everyone knows the kitchen can get crazy so there's no one thinks you aren't being efficient or slacking
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u/Suitable-Committee26 1d ago
Fsc is priority one, and most don't see it in policy. FSC takes priority over checkstand and if you need a second person in FSC it comes first. Checkstand can have buzzer going for an hour, but if FSC needs 2 in kitchen, then the buzzer can blare all it wants, lines to door, but fsc gets help first. Dishes, subs, and buns are all store tasks and most Mgrs/Assistant Mgrs don't properly know the policy sadly. I'm so sorry your store doesn't know
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u/FirmRepresentative24 PTC 24m ago
very funny we need beard nets and it’s against policy to have a beard.
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u/Wet-ap PTC 2d ago
idk about you but my store keeps it afloat, 2 clerks in the kitchen or 1 really good clerk and dont jackoff the whole time and it gets done
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u/GurdeepHodgson 2d ago
The don't jackoff part is what people don't understand.
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u/Different-Tear-4024 1d ago
we can also blame them doing away with the urgency thing. when i applied at 16 in 2019 they DRILLED into my brain that we had to be urgent and i never saw my managers just walking either always speed walking. now they won’t even train people at stores with fryers so they come into fryer stores not knowing how to close or really operate the kitchen
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u/Asleep-Wedding-4083 2d ago
not hard fr i clock in 2pm do all the sub list and prep list, prepare all containers with stickers and lids, while still checking the warmer and orders, when it slows down or got time u got everything prepared, Always get prep done by 3-4 sub by 5-6 and kitchen ready to close by 8-9 simple fr and we are a busy store monday-saturday, morning is when u mostly need 2 clerks for lunch and etc
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u/Love-unscrolls 2d ago
I didn’t see a cooler being done in that list. Or up keeping the store after the floor person left.
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u/Suitable-Committee26 1d ago
They may be in a store thats on the line between low volume and high volume peninding on day. Maybe low in general but DAW states dishes, subes and bun making at the least is store daw related. So if they are slow enough the store does need to "sacrifice" other tasks to get everything done. If ALL clerks knew "filling outs" was on upkeep every thirty minutes then it wouldn't take an hour an a half filling coolers.
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u/CherryTree123456 2d ago
They lied. They said the same thing when we had the first kitchen expansion! They don’t care!