- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Restaurants that are still curbside only even though the state is wide open
Posted on 6/7/20 at 4:56 pm to Volvagia
Posted on 6/7/20 at 4:56 pm to Volvagia
quote:
How vocal you choose to be on topics you haven’t even bothered to casually educate yourself on is why you are a laughing stock on multiple boards.
See this thread OP, and your post here as well.
At the end of July, CARES supplemental funding for unemployment ends.
Nice MELT baw. I was being sarcastic, but you do you. I enjoy your triggering
0
Posted on 6/7/20 at 4:57 pm to Blizzard of Chizz
quote:
Blizzard of Chizz
The phone? We’re talking about the phone??
Naw everything is done via the Internet
Posted on 6/7/20 at 4:59 pm to OleWarSkuleAlum
quote:
Pissing me off.
Go eat somewhere else, then.
Posted on 6/7/20 at 5:01 pm to OleWarSkuleAlum
quote:
The phone? We’re talking about the phone??
Naw everything is done via the Internet
Haha i wish. The phone never stops ringing all the way until close. It’s either idiots who don’t listen to the message that says the dining room is now open and want to ask if the dining room is open or ToGo orders. 12 hours a day, every damn day of the week.
Posted on 6/7/20 at 5:02 pm to PiscesTiger
quote:
The answer is simple.
You can make more money being unemployed than working a half full restaurant.
Anyone downvoting this is ignorant. It’s a fact. I know business owners right now who cannot fully staff to because unemployment is truly paying more than the employees would make at work. This is a fact. Many are making more than they ever have before.
Posted on 6/7/20 at 5:03 pm to OleWarSkuleAlum
Same with Whataburger.
Drive thru line is 10-20 deep.
At least 20+ employees inside.
Nobody allowed in restaurant, not even for takeout.
Bull sheeeeeet.
Drive thru line is 10-20 deep.
At least 20+ employees inside.
Nobody allowed in restaurant, not even for takeout.
Bull sheeeeeet.
Posted on 6/7/20 at 5:03 pm to OleWarSkuleAlum
Sorry for you and your boyfriend
Posted on 6/7/20 at 5:04 pm to Nature Boy
quote:
Anyone downvoting this is ignorant. It’s a fact. I know business owners right now who cannot fully staff to because unemployment is truly paying more than the employees would make at work. This is a fact.
It’s also fact that if you call a furloughed employee and offer them the opportunity to return to work and they refuse, you are to report them to the state. The state then cuts off the checks.
Posted on 6/7/20 at 5:04 pm to OleWarSkuleAlum
quote:
The hoax ends in July?
The hoax ended when the first Floyd protest began.
Posted on 6/7/20 at 5:06 pm to OleWarSkuleAlum
I already kind of miss the endless threads shitting on JBE and the skyscreamers defending the shutdown. Such simpler times...
Posted on 6/7/20 at 5:06 pm to Lawyered
The grocery store I shop at put plastic covers on the debit card keypads. What do they think they're accomplishing? I've made it a game to identify all the ridiculous measures places are taking.
ETA - invisible planes are cool. I have 6
ETA - invisible planes are cool. I have 6
This post was edited on 6/7/20 at 5:07 pm
Posted on 6/7/20 at 5:08 pm to Blizzard of Chizz
quote:
It’s also fact that if you call a furloughed employee and offer them the opportunity to return to work and they refuse, you are to report them to the state.
I’m sure that’s being enforced all over. What a joke.
And most restaurant workers didn’t get ‘furloughed’. They either got laid off or quit. They’re not beholden to some restaurant manager calling them back in to work 20 hours per week.
Posted on 6/7/20 at 5:39 pm to fallguy_1978
quote:
Burgersmith on Siegen is like this. I asked the manager about it and she said they can't get a full staff hired and trained.
I bet you I can give you 847 reasons per week why.
Posted on 6/7/20 at 5:44 pm to Blizzard of Chizz
quote:
The real issue is how do restaurants adapt to the demand while now being partially opened. The biggest challenge is that there is virtually no control over the pace of the orders now. The restaurant can be filled to the allowable capacity and get hit with 30 or 40 online orders plus phone in orders in a matter of minutes. So you not only need staff to manage the guests in the building but you’ve also got to have a team of people answering phones, taking orders and payments, bagging food up and getting it out guests in the lot. That also means managing the parking lot by dedicating a significant number of spots for pickup. Throw in the average idiot who calls during a 530 rush and has no clue what they want, and wants to spend 10 minutes asking questions and it becomes quite a chaotic shite show.
Pretty much this. I had to create new positions and that is an extra strain on a staff that is not where it needs to be. People do not understand this. Had a guy place a scheduled order at 730pm on a Friday night. Complained that it took awhile and the whole point was so he didn't have to wait. Yes buddy, all the other orders stopped because you scheduled an order at a certain time.
Posted on 6/7/20 at 5:48 pm to jmarto1
quote:
Pretty much this. I had to create new positions and that is an extra strain on a staff that is not where it needs to be. People do not understand this. Had a guy place a scheduled order at 730pm on a Friday night. Complained that it took awhile and the whole point was so he didn't have to wait. Yes buddy, all the other orders stopped because you scheduled an order at a certain time.
I mean that’s not an unreasonable expectation. You select a time and you get a confirmation email your order will be ready at 7:30pm. If you couldn’t accommodate that time you shouldn’t allow someone to input that time and have it accepted.
ETA: the fact anyone is ordering anything to-go from Hooters is hilarious in and of itself.
This post was edited on 6/7/20 at 5:49 pm
Posted on 6/7/20 at 5:50 pm to jmarto1
quote:
Complained
You should have called him Karen.
Seriously thought I hate people like that. You have to understand what the restaurant/bar is dealing with. Things won't be back to normal anytime soon.
On another note, the Popeyes by me has been just stupid slammed. They ran out of chicken the other night and then decided to close early this afternoon.
I guess the employees just got fed up and walked out or something. Sounds like they didn't bother to inform any of the cars waiting in the drive through.
Posted on 6/7/20 at 5:50 pm to YeahYeah
quote:
With capacity limits, it probably saves them money to still do curbside
It’s certainly simpler. It may be a situation where they lose less money by offering curbside, vs offering full service, at reduced capacity, or with limited hours.
This post was edited on 6/7/20 at 5:51 pm
Posted on 6/7/20 at 5:51 pm to jmarto1
quote:
Pretty much this. I had to create new positions and that is an extra strain on a staff that is not where it needs to be. People do not understand this. Had a guy place a scheduled order at 730pm on a Friday night. Complained that it took awhile and the whole point was so he didn't have to wait. Yes buddy, all the other orders stopped because you scheduled an order at a certain time.
I just want to know how every order I've ever placed over the phone takes about 15 to 20 minutes to prepare. No matter what I order: 15 to 20 minutes. Hamburger: 15 to 20 minutes. Ham sandwich with the same required assembly, but no cooking: 15 to 20 minutes. Are commercial kitchens just spacetime oddities where all orders take 15 to 20 minutes to complete, no matter how complex or simple?
Posted on 6/7/20 at 5:52 pm to TigerstuckinMS
quote:
I just want to know how every order I've ever placed over the phone takes about 15 to 20 minutes to prepare.
Lazy management.
Posted on 6/7/20 at 5:56 pm to OleWarSkuleAlum
quote:
I mean that’s not an unreasonable expectation. You select a time and you get a confirmation email your order will be ready at 7:30pm.
Unfortunately, we do not have a magic crystal ball that tells us we are going to get bombed with orders. The laws of physics also dictate a small window to prepare your food to a certain level of quality
quote:
I just want to know how every order I've ever placed over the phone takes about 15 to 20 minutes to prepare. No matter what I order: 15 to 20 minutes. Hamburger: 15 to 20 minutes. Ham sandwich with the same required assembly, but no cooking: 15 to 20 minutes. Are commercial kitchens just spacetime oddities where all orders take 15 to 20 minutes to complete, no matter how complex or simple?
Never worked in a kitchen? Not being a dick here. You know how long it should take and give yourself a little room. For those that worked in a kitchen, when a server asks for something "2 minutes" is the standard answer
Page 2 of 4
Popular
Back to top
Follow TigerDroppings for LSU Football News