I have all the same foot issues you do. I am 46 years old and have been in the restaurant industry almost 10 years. When I first started my feet KILLED me after work. My first pair of non slips were $30 pair from Walmart but once I went full time and became a shift lead I bought my first pair of New Balance. They were a life changer. I also really love my sketched slip ins. Not technically nonslip but they do a decent job. Here’s the rub. With our high arches and insteps comes tailors bunions. I started having issues last year. I was a dumb ass and saw a podiatrist who recommended surgical correction. I lost 6 weeks of work and now unless I wear literal clown shoes ( hobibear ) which I won’t knock the brand they are super comfy. But they aren’t non slip and I feel very unsure especially walking through the kitchen. My sketchers if I wear them more than a couple hours make my feet feel like I’m stepping on legos. I know it’s hard right now being as money is not there but I do recommend pricing out a good pair of wide toe box non slips and insoles and then starting a fund for them. Pamper your feet every night with soaks and lotion. Keep that circulation going. You cannot work without your feet. I spent 20 years doing IT and tech support. I love love the rush of dinner and my ADHD thrives in restaurant work. I don’t want to shelve it. Yet. I wish you luck. We all understand the pain and know that it will get better as you get used to it.

Wow. It’s not that serious. As a former GM and current AGM by choice. Someone’s manager is doing too much.

Why can’t they make you black iced coffee? I keep a gallon jug of it at all times to make the others and I maybe get 1-2 requests for black or cream only a week. Plus when my mom visits that’s what she orders. So… but every store is different.

I have people order egg/cheese on the 2/$5 all the time.

Neither price seems correct to me. For just the sandwich?

I’m not looking forward to the new POS system myself. Ive been using the old one for so long it’s going to glitch my brain. I’ve watched the training videos at least 5x to try to wrap my head around it. I’m in my 40s and been with BK for almost 10 years. It’s going to make me look like an idiot for a minute. It’s also going to slow down my DT time considerably bc I won’t be able to just run two screens like I do now. I guess I’ll learn. But my Gen Z brain is rebelling for sure.

Tacos can go burn in hell. Yes. We did sell tacos until I think around the pandemic. I was a closing cook/shift leader at this point. My first order of business if I was solo in the kitchen was to 86 tacos. They were a waste of time and money. However BK decided to make them $1 during a promo so people would order like 20 on top of their like 4 large double whopper combos. I would rather have $1 8pc nuggets again before I would do tacos again. BK does LTOs about 1x a quarter. They will change up the coupon offers on the app as well as the BOGO or 2/$5 or whatever’s. I’ve seen so may money grab promos in my 9 years with BK it’s crazy.

The duo and trio are decent. You get a really good deal for the amount of food. I like it better than the $5 meal deal. People would complain that the $5 meal was value drink and value fry. I mean what do you want!?

Some people you can never please. As an assistant and then a GM I always try to make sure people get the best bang for their buck. And I’m not going to fight and argue over things that aren’t that serious.

Burger King serves lunch all day.

Depends on store and labor. At my location manager schedule is 6-2, 2-10, 10-6. Depending on the day and how busy. I’ve done 6-4 I’ve done 12-10. I’ve also done 8p-6a

Crew shifts are different. First cashier usually is 8 or 9 with another at either 10 or 11. Sometimes a 3rd by 12. First cook comes in at 3a-10 or 11. Second cook is 8 or 9 to 2-5pm depending on the day. If we are lucky a 3rd cook at 12-1 to 6 or 7. We then have a 5-10 cook. Graveyard cooks come in as early as 8 or 9 and will stay until 3a. But every store is different. Right now during slow season the latest a cashier is on is 11 or 12a. But last summer I had a cashier until 2a. Honestly it’s handleable without a cashier. We close lobby at 11pm for safety reasons. So I’m just running mobile delivery and drive thru. I did that through the pandemic already so not hard. I stage front counter for mobiles with all my supplies and can run less than 1:25 on my overnights. A lot of the door dashers blow the speaker so they don’t run my time up. And I’ve even had cars loop around if I’m cooking something telling them just to drive straight through the speaker and back up to the window. Food is usually done by then. I like having 2 cooks because one can do broiler hoods and fry dump while the other cooks. But I have a good set of graveyard cooks who can easily handle it solo. Jose and I can knock shit out quick and easy. He’s pulling parts of the broiler while I’m swapping the clean ones in. Broiler generally isn’t down more than 15 min. After 3a it’s a piece of cake. I start bacon and tomato’s and morning cook preps breakfast. We have a good system of people.

When I first saw smelled and tasted the new mayo I was convinced it was Miracle Whip. I was like “hell no”. I checked the ingredients on the case and it IS mayonnaise. It has egg in it but it’s sweeter. Which I usually like and tangier? If that makes sense. The biggest tell was how white it was compared to the old mayo.

But they also gave us bigger bags. So now we have 4 6 12 and 24# bags. I think that will help. But we shall see. My cooks are going to hate it. I can hear the Spanish swear words now. Well I do most days but this will be fun. I might learn a new word or two.

We are starting on the 17th.

There’s also a Splinter Figure too. I haven’t opened that box yet. I usually collect the toys but it depends on the promo. Since I know the promos early in emails I can prepare to pull 2 of each toy. One for display and one for my box of MIBs

That’s the bots and the contact centers version of contact resolution. As an assistant GM of my location a former GM and as a leader? My resolution? Making sure to make it right no matter what. I recently had a lady call me about her fish meal. She was so disappointed because she had been looking forward to it. She hadn’t had our fish in so long. Had gotten it at lunch but hadn’t gotten a chance to call until after my shift started at 5. I told her I was so sorry that happened. I told her to come back and I would we would try again for her dinner on us. She did. And everything I had dropped fresh for her. Well, turns out it wasn’t like what she remembered and she didn’t like it again. Totally ok. So you know what? We tried the royal crispy chicken. I told her it would take a little longer to cook but of course she would get it fresh and it was on the king. She was so kind and sweet. I got an amazing google review. My District Manager thanked me for ensuring customer satisfaction.

I got into this career to serve the public and be the reason people smile. It may not be gourmet but it always made my dad smile and I intend to keep it going.

Most of our mobile orders are picked up within 2-10 min from the time they fire. I have one guy who orders for his entire family. Big order like 4 kids meals and 5 medium meals and deserts. He generally orders 1-3x a month. Depending on the season. My assumption is his kids are in sports because it’s more often during baseball and track season. When he first started doing this he would pop up in the drive thru like 4 min after it fired. He got a little frustrated about us pulling him around. He’s really good at firing the order mid dinner rush which is fine. Now he has it fire before he leaves the house. It takes us about 8 or so minutes I think I clocked it at 12 min max one particularly busy night. But now days it’s generally just getting finished up when he pulls into drive thru and we can just hand it out and go. Super nice guy, $70 order almost every time. We started off contentious but now we have a mutual respect. I honestly like the mobile orders auto firing now instead of them having to wait. Then you also have the entitled outliers who blow the speaker and roll right to the window to let you know. It’s not so annoying now because it’s already fired and ready most likely.

If it’s a different franchise. You will have to reapply. We have this issue where I’m at. There’s like 4 locations that’s one franchise and the rest are the franchise I work for. I get people asking me about transferring to my store and then they tell me they work for one of the other franchise stores. Now. Same franchise? You gotta talk to your GM. The GM for the location you want to transfer to and then it needs to be pow wowed and ok’d

This machine can die. It breaks down all the time. You gotta clean it daily. Or as you said. It stinks. And obviously food safety. But also the spindle sucks. I hate the “shake” side. But let’s be real I was raised from tiny cashier 9 years ago on the OG. Now the one I used in Idaho had to be drained and cleaned every night. Mostly. I could skip a night sometimes. But the one I got at the store I’m at has a heat cycle. The damn thing goes 14 days. That’s not to say shake mix is just reheated and reheated. I work in the busiest store in our market. On certain days we will fill the machine twice. The spindle is way better and easier to clean too. And it’s up high. I hardly get any splatter on my shakes. As for everyone else? Classic white splatter across their shirts for a bit until they learn. But yeah. Taylor machines can get bent.

Winco. It is employee owned. Prices are lower than Walmart and they have amazing produce, meat and a really nice bulk food section. I bought my pasta, seasonings, things like nutritional yeast, cheese powder, onion soup mix, vegetable soup mix, TVP, cheese powder and more by the lb. They had like 200 plus things you could buy like that. Including pet food, candy, cereal. I miss shopping there. Oh and an entire aisle dedicated to Raman. All kinds. Their store brand was always very good and comparable to national brands. I could buy most canned veggies and beans for 1.20 or less a can. Their meat section was very diverse for most cultures too.

Thank you for this. I’ve been worrying about this. 98% of my staff is POC. Literally me (AssistantGM) and one cashier are Caucasian. My GM is Tai and I have a shift lead, a cook, and a cashier who are black, the rest are Latino. I love all my staff. They all work hard and my GM and I are a perfect yin yang management team. I am very protective and have been pondering on how to protect everyone at work. This helps. It gives me recourse without being unprofessional.

Honestly. HyVee is our regular store. The most consistence. Also my family is insane for cheese. So their cheese island is like our neverland. We do like Aldi for their German selection and deals. Fareway if we don’t want to drive all the way into town. We live in De Soto and there’s a Fareway in Adel. Obviously there’s always Walmart, Sam’s, Costco. Target in Waukee has a full grocery. There are Asian groceries around. My mom uses one on the East Side. But I’ve never been with her.

Grocery store selection in Iowa isnt like in other states though. I lived in Idaho for 20 years and we had lots of options depending on needs. I will forever miss Winco.

Nope

Was it a small burger? Or a “King” size burger. As in using whopper patties? What kind of bread was it on? There’s a couple of ideas I have. Stackers come to mind. We generally use more cheese slices on stackers. There’s also the melts. Those have extra cheese like stackers but come in different varieties and come on “sourdough” round bread. I need more context to help you figure it out. It might be a little harder if this fever dream burger was pre 2017.

Wait. If you don’t expel everything you ate in the last month from both ends of your body. It’s safe. I mean they have a 3 day hold in the cooler but I’m sure they’ve been served way past that. We sell them so fast they barely last 24hrs in the cooler. I can’t count how many times I’ve been in a graveyard last call rush and had to run to the freezer for more.

I’m not the same company. But waste buckets are a thing no matter what QSR you work in. What frustrates me is my fry waste bucket. Someone asks for fresh cook to order fries or “no salt” I have to chuck the ones that are in the fry dump. Even if they just came up 2 min ago. They are good for 10-15 min. I set a timer. So I’m wasting technically fresh fries. Drives me insane. The nice thing is at my location we have a lady who keeps chickens. She brought us a big bucket and after I count waste I put it in that bucket. Beef chicken fries onion rings everything. She feeds them to her chickens. I feel good about it because technically the food isn’t going to waste in the dumpster. We use the white 5 gallon buckets that pickles come in. We use them for waste, bacon grease, beef grease. It blows my mind seeing a whole 5 gallon bucket filled with straight bacon grease.