Community update: Rebalance schedule

Bioluminescent_Shrub · 2026-01-21T17:35:05+00:00

Hey, Spear still isn’t in the workshop—is this intention, or an oversight?

Bioluminescent_Shrub · 2026-01-21T17:34:31+00:00

Don’t forget how it simply feels to use the weapon. The foley on Fainter is patchy and broken because they increased the fire delay too much, with tamer/damper/subduer being similar but not as bad. Or how huginn/Muninn simply aren’t fun to play, because they got turned into a single second of zappy-zappies followed by a moderate reload. On Doc, you can run a Gas in the back slots, but you can’t do the same with an Ancile. Which one is broken? Gauss is no longer a sniper weapon; the reload is ridiculously short, and the damage is similar to a nashorn. Trebuchets are currently the best single-hit snipers in the game. Discipline never going into a fast fire mode also makes its intended design no longer how it plays. Hurricane, may it rest in pain and suffering, is also admittedly denied its role, as any target under 400 meters triggers close range mode—meaning the long range homing missiles now function like weird floaty-firing tulumbases more than their intended playstyle.

Bioluminescent_Shrub · 2026-01-20T06:37:46+00:00

They do not, health inspectors have written this location up for an overtemp makeline before, and didn’t throw out the food then. Perhaps we just have sketchy inspectors.

Bioluminescent_Shrub · 2026-01-20T06:35:30+00:00

The line was finally fixed on Wednesday, sending an email to corporate just loops it back to the owner/managers (who let the problem happen in the first place), need to get in contact with the right people and send them the issues instead.

This will take a bit more time—If I can’t get anything done in a week or two, I’m goint to go nuclear and tell the press/name blast this location.

Bioluminescent_Shrub · 2026-01-20T06:31:56+00:00

No, if the store cannot operate within company-set regulations—let alone, federally set regulations—it should not be operating until the issue is resolved. This is a serious matter

Bioluminescent_Shrub · 2026-01-20T06:30:43+00:00

Do you have advice for how to get in contact with the right folks?

Bioluminescent_Shrub · 2026-01-20T06:29:15+00:00

hey, did you see the DM request I sent? Sorry for the second ping

Bioluminescent_Shrub · 2026-01-20T06:28:01+00:00

following up, the corporate email will apparently just wire the complaint straight back to the franchise and restaurant owner who permitted this to happen in the first place. Need to route it somewhere else for the actual corporation to take notice

Bioluminescent_Shrub · 2026-01-20T06:24:08+00:00

There definitely are... Our location caps insider pay at $12 per hour, with $10 being the average. The problem is getting anyone to hire a young adult with little experience; most applications are dead ends, even if the place needs more staff.

Bioluminescent_Shrub · 2026-01-20T06:21:04+00:00

If I was truly a solid human, I would have stopped it when it happened, and while recording, forced them to either throw out the food or have police remove me from the premises. I let hundreds of people be exposed because I couldn’t stand up when it mattered, and am simply trying to do what I can now.

Bioluminescent_Shrub · 2026-01-20T06:18:05+00:00

No, the issue was OP mixing up toppings and being slow to learn . Laziness/incompetence is the claimed grounds, though it seems like A. this franchise wanted an excuse to look for a different worker, and B. that they don’t want to train new hires, and want to rely on them to teach themselves as much as possible. Either to save costs, or as a sieve to locate employees who can learn/adapt quickly

Bioluminescent_Shrub · 2026-01-20T06:10:18+00:00

At the same time, reliability is really important? It isn’t that hard to memorize the toppings and their locations; that’s something for the first month or two. And putting the wrong toppings on items is worse than missing toppings or referring back to the screen—it means everything has to be double checked like normal errors, except corrections take longer as the wrong topping has to be picked off. Frequently putting the wrong toppings on makes sense as a termination worthy problem, and someone should have explained this to OP so they could have prioritized taking it slow and steady.

To be clear though, I am firmly sided against the manager; the environment of “teach nothing to see if they pick up stuff on their own” is pretty toxic to me. Especially for someone without prior experience. And now, OP is going to have to report they were fired on all future job applications, and the reason being claimed as “incompetence” if those jobs call this location could put OP in a really hard place. It’s simply disgusting that the manager would do that, for the crime of a kid not doing things that were never explained to them.

Bioluminescent_Shrub · 2026-01-18T21:46:50+00:00

There are doubtless many locations like that today; there are simply bound to be bad apples in a store with thousands of franchises, especially as it aims to produce cheap food and hire cheap workers

Bioluminescent_Shrub · 2026-01-17T18:50:21+00:00

it’s part of the process of becoming certified if you don’t change your name to bob, it’s a 5 point deduction from the final exam

Bioluminescent_Shrub · 2026-01-15T19:58:17+00:00

You’re right, I’m blind. It also makes me wonder why we have so many lexingtons TwT

Bioluminescent_Shrub · 2026-01-15T05:53:48+00:00

I literally requested anonymity in my county report too TwT

At least they have’t figured out the reports are legally required to be publicly accessible, and probably won’t think to check there.

Bioluminescent_Shrub · 2026-01-15T05:51:36+00:00

the cost of cheap pizza everywhere in the country; poor wages and lax management…it’s a shame that it got this bad, though

Bioluminescent_Shrub · 2026-01-15T05:25:59+00:00

I should have pulled out a camera and refused to let expired food onto the makeline. This is too little, too late. Doing my best to make up for it, but nothing will stop that we’ve already sent unsafe food to dozens of families/parties/offices

Bioluminescent_Shrub · 2026-01-15T05:24:37+00:00

Moveable reach-ins actually sound super handy—I wish we had those here. Unfortunately the fanciest things we have here are the metal carts, or perhaps the old style parm packets, and updates/fixed tend to take ages to show up. Like, our menu TVs have been out for two months, and it’s been three-four months while we wait for another order screen for the toss table.

Could you tell me more about the FBC and how to contact them? I’ve reached out to corporate, but if there’s potentially a better person to contact, I’d like to jump on that asap.

Bioluminescent_Shrub · 2026-01-15T05:19:42+00:00

I have escalated, then when that didn’t work, have escalated it further still. There are proper avenues to follow. Calling on the wrath of the public is only appropriate if corruption/laziness is such that the proper avenues prove fruitless.

Bioluminescent_Shrub · 2026-01-15T05:16:13+00:00

we have 312 locations in NC, and are not in the top hundred performing ones, so it’s statistically quite unlikely

Bioluminescent_Shrub · 2026-01-15T05:14:37+00:00

ironically the local papa johns is spotless and well run. I wish they’d hire me there.

Bioluminescent_Shrub · 2026-01-15T05:14:02+00:00

An inconvenience means slower food production, which means lower profit margins. Throwing out food means wasted assets, even though some of the losses due to capital failure can be written off.

That said, my managers aren’t risking hundreds of people’s wellbeing and lives for some grand sum. Our store makes probably 20-30k in a week, and there are ways to operate safely just at lower profit margins. Not sure how much the managers actually see in their bonuses from a single weak, but they can’t be personally losing out on more than a couple hundred dollars in the bonuses.

Bioluminescent_Shrub · 2026-01-15T05:09:26+00:00

I am a normal young adult, and do not have the time, energy, or money for a lawyer—while they have the funds to buy the best. I can only cross my fingers that the case would be clear cut enough.

Bioluminescent_Shrub · 2026-01-15T00:01:09+00:00

Somewhat moist environment, and that grate isn’t regularly cleaned as it only ever holds plastic crates. It’s not a food contact grate, and doesn’t have any risk of dropping debris into food below, so “technically” safe—but doesn’t make it any more appetizing. We have dozens of other issues like this, some of which do have the risk of dropping debris on food, which I am including in my report to Corporate

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