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Message
re: "Please back up behind the pole"
Posted on 6/2/16 at 9:41 pm to LafourcheTiger
Posted on 6/2/16 at 9:41 pm to LafourcheTiger
Glad I only go to Chick Fil A.
0
Posted on 6/2/16 at 9:47 pm to LafourcheTiger
It's a sad state of affairs that a fine dinning establishment like Burger King has fallen into such disarray. They used to cook those Whoppers over that flame while you stood there. Now the cook them ahead of time and heat them in the microwave. They've spent the 30 years since then trying, unsuccessfully, to make their french fries taste as good as McDonalds.
Posted on 6/2/16 at 11:31 pm to RealityTiger
Narrative? Lol
1st, this was a Popeye s discussion. They make you leave the line when they fricking up because it resets a timer at the window that otherwise, would alert corporate that the management isn't handling their duties. I know this for a fact as TMC foods was a software processing customer at all 18 of their locations for many years.
As for Canes, same thinking applies. It was in the specs when they initially went with Aloha systems but switched to Micros for the added features as timing window orders. Off peak hrs, sure 25 pieces might cause a delay. Mid lunch, no fricking way they don't have plenty frying at all times, unless staff/mgmt fell behind. Under BOTH circumstances, they will ask you to delay. When run correctly, 25 strips is a drop in the bucket during peak times.
Yep, I know Todd..blah blah blah...his sister Alicia, and his father Bart who's camp/home is basically at the intersection of hwy 99 and 14 near the refuge. Todd's intial GM was Greg Williams who is no longer part of the company.
GFY kid
1st, this was a Popeye s discussion. They make you leave the line when they fricking up because it resets a timer at the window that otherwise, would alert corporate that the management isn't handling their duties. I know this for a fact as TMC foods was a software processing customer at all 18 of their locations for many years.
As for Canes, same thinking applies. It was in the specs when they initially went with Aloha systems but switched to Micros for the added features as timing window orders. Off peak hrs, sure 25 pieces might cause a delay. Mid lunch, no fricking way they don't have plenty frying at all times, unless staff/mgmt fell behind. Under BOTH circumstances, they will ask you to delay. When run correctly, 25 strips is a drop in the bucket during peak times.
Yep, I know Todd..blah blah blah...his sister Alicia, and his father Bart who's camp/home is basically at the intersection of hwy 99 and 14 near the refuge. Todd's intial GM was Greg Williams who is no longer part of the company.
GFY kid
Posted on 6/2/16 at 11:36 pm to DollaChoppa
quote:
A few months ago I was in South Carolina and stopped at a Bojangles. They gave me part of my order but told me they were making a new batch of fries and to pull up. Well wouldnt you know, I ate the rest of my order while waiting on my fries, waited some more, and then it started raining. So after about 10 minutes i said frick it and left. So frick that shite.
They did you a favor.
Nothing ruins a fast food meal faster than old, soggy fries.
I'd rather no fries than that disappointment.
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