I always feel bad about leaving lines. If the manager sees someone leaving the employee might get in trouble for taking so long that people are going elsewhere (assuming the manager is unreasonable himself). Obviously I can’t really do anything about that and I’m not gonna make myself late just to hypothetically help someone like this but the feeling is always there regardless.
When I used to work in fast food in the late 90s/early 00s, the metric that the manager cared about the most was the time it took between the customer getting in line and walking away from the counter with their food. The goal being 3 minutes. It was fun during Christmas when the line for the burger joint I worked at stretched almost halfway across the food court.
I worked at a “fast-casual” burger restaurant called Fatburger back in college, and we wouldn’t cook below medium. Medium, Medium Well or Well Done was what we did. We used to have people complain about that. I wouldn’t budge though.
in Canada our food safety laws state that you cannot cook patties below Well Done if they are pre-packaged or frozen. This is in any restaurant, but if you make your own patties on site then you can cook them to order. This threw me for a loop once when I was at a sit-down restaurant and the server asked how I wanted my burger cooked. I said something like “can’t you, legally, only cook them to well done?” and they answered “we make our patties fresh every day, so we are allowed to cook them however you’d like.”
I rarely leave lines but there was this one time where I felt completely justified to do so. I was on my lunch break and went to McD’s to get lunch. I was the 4th person in line and the first person started ordering “I want 100 hamburgers, 100 cheese burgers, 100….” I left at that point and thought ‘Screw it, I’m getting Subway.’
Must be an hour lunch to deal with the lines.
I always feel bad about leaving lines. If the manager sees someone leaving the employee might get in trouble for taking so long that people are going elsewhere (assuming the manager is unreasonable himself). Obviously I can’t really do anything about that and I’m not gonna make myself late just to hypothetically help someone like this but the feeling is always there regardless.
When I used to work in fast food in the late 90s/early 00s, the metric that the manager cared about the most was the time it took between the customer getting in line and walking away from the counter with their food. The goal being 3 minutes. It was fun during Christmas when the line for the burger joint I worked at stretched almost halfway across the food court.
I worked at a “fast-casual” burger restaurant called Fatburger back in college, and we wouldn’t cook below medium. Medium, Medium Well or Well Done was what we did. We used to have people complain about that. I wouldn’t budge though.
in Canada our food safety laws state that you cannot cook patties below Well Done if they are pre-packaged or frozen. This is in any restaurant, but if you make your own patties on site then you can cook them to order. This threw me for a loop once when I was at a sit-down restaurant and the server asked how I wanted my burger cooked. I said something like “can’t you, legally, only cook them to well done?” and they answered “we make our patties fresh every day, so we are allowed to cook them however you’d like.”
In Pittsburgh?
Yes, in Pittsburgh.
I rarely leave lines but there was this one time where I felt completely justified to do so. I was on my lunch break and went to McD’s to get lunch. I was the 4th person in line and the first person started ordering “I want 100 hamburgers, 100 cheese burgers, 100….” I left at that point and thought ‘Screw it, I’m getting Subway.’