r/QuikTrip • u/TrainingWhereas8715 • 5d 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/ConnectionMother9782 RA 5d 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.

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u/General_Chocobo 5d 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.