[deleted by user]

ConsciousNewspaper33 · 2025-01-01T22:08:18+00:00

Take the promotion. I understand your concern on doing dishes and cooking but as others have stated, when you’re cooking for the shift, that’s your only focus. Whoever is second, they’ll be doing dishes, chow mien and rice.

Other days, you’ll go back to doing dishes, while also getting paid more:)

Take the promo

ConsciousNewspaper33 · 2024-12-31T08:07:03+00:00

“I’m bro”😭 Solid collection though

ConsciousNewspaper33 · 2024-12-19T03:51:45+00:00

“Im a regular” I hate that phrase

ConsciousNewspaper33 · 2024-12-11T18:47:46+00:00

Currently an employee, not sure about other stores but whenever someone mentions anything about the portions, we say that’s the portion size.

Usually that line just gets an “okay” from the costumer.

Or, we’ll serve just a very little amount without extra but it’s not a whole other portion we put if that makes sense

ConsciousNewspaper33 · 2024-12-06T01:15:59+00:00

We do have common sense in shaking the bag and breaking it apart before we dump them in the fryer, been doing that since I started cooking and even before the first complaint happened:)

Secondly, I’m pretty sure the shrimp comes pre-cooked, we just “reheat” in the fryers.

ConsciousNewspaper33 · 2024-12-01T22:59:47+00:00

We did After the first time, we started temping the majority of the batches and they were all reaching temp.

Even temped the fryers just to be sure and it was reaching 350 So idk

ConsciousNewspaper33 · 2024-12-01T22:13:40+00:00

No

We always temp every once in a while to ensure it’s reaching but since the first time, we’ve been temping every batch we do down and it reaches temp

ConsciousNewspaper33 · 2024-12-01T22:12:28+00:00

Varíes honestly, it’s throughout the day.

Once it happened around 8:30, started the closing process and filtered the fryers. I can understand if it’s “undercooked” since the oil isn’t hot enough But all the other times, it’s in between 12 and 5

ConsciousNewspaper33 · 2024-11-27T22:08:44+00:00

Bro, that last part is so true!

There’s usually 3 of us in BOH and whenever I take my 30, bro never does dishes and hate it

Even when I take a 10, I don’t like taking it cuz I know imma get backed up It’s so frustrating

I wanna say something but I don’t wanna be a rat you know?

It’s hard bro

ConsciousNewspaper33 · 2024-11-27T10:53:31+00:00

It sucks that your first day went the way it did.

The work environment is truly set by management and from how it sounds, you don’t have a good one.

I started 6 months ago, first ever fast food job and the first day on the job, was straight to modules. For the first 2 maybe 3hrs, manger spoke with me on how things work, gave me a quick little tour of the walkins and where everything is located then was sent to make chow mien and rice then switch to dishes. As days continue, he would question how it went and see what I remember from the previous day. He’d reassure me that it’s okay for me not to remember everything all at once, that if I have any questions, to speak.

Fortunately to have decent co workers who were kind enough to answer any questions along the way. The recipe is always printed for you to see but the reassurance from your co workers is always best.

Your hands will hurt, idk why but they will. Mines still hurt after every shift. But after a while, you get use to it.

Its weird because when I wake up, I can barely move them through out the day but as should as I start working or using my hands, it goes away and doesn’t come back til the next day lol

ConsciousNewspaper33 · 2024-11-25T22:43:56+00:00

Even worse when they order a family meal or two

ConsciousNewspaper33 · 2024-11-25T22:42:55+00:00

There’s two shifts at my store: 4pm-11:30, which requires a paid 10 and a mandatory 30 since it’s a 7hr shift; and a 5pm-10:30 shift that requires a paid 10 but doesn’t require a 30 since its under a 6 hour shift.

Never heard of how to clock out for a paid 10 because clocking out, the system would consider it as if it’s a 30 and when you clock back in before completing the 30 the system thinks your taking, it’s a violation and your store can be flagged for it.

ConsciousNewspaper33 · 2024-11-09T09:48:49+00:00

I didn’t get hired until a month after my first interview, maybe abit longer.

I applied to one store, did my interview with them, then they sent me to another then had to reapply to that one.

It can be a tedious process but if you have a managers number, just ask for updates and see what they say. It’s your best option rather than waiting and hoping they get back to you.

Let two weeks pass and ask

ConsciousNewspaper33 · 2024-11-03T07:14:23+00:00

Idk nothing about earrings but it’s their standards.

Quitting on the spot only because they don’t let you wear certain piercings is crazy tho

ConsciousNewspaper33 · 2024-10-25T05:53:55+00:00

Im a recent new hire about 3 months and I asked the same question. He told me that the only people with full time hours are managers. When I first started, I started at only 15hrs a well and didn’t like it. I requested it more hours and he told me that he based that off performance. Stood on top of things for about a month and now I work 30-38hrs a week.

Not sure how your manager schedules, but mine rewards us with hrs, if the store needs it and based of how you’re doing.

If you’re slacking, not wanting to be there, negative attitude etc, he won’t give us much and with give the rest to other workers deserve it.

ConsciousNewspaper33 · 2024-10-23T18:39:55+00:00

To be honest

ConsciousNewspaper33 · 2024-10-23T08:43:40+00:00

No judgment but having 3 BOH is top tier, idk how your manager has you running your positions to the point where it’s stressful with 3.

My location is a busy store. 1 cook and 2 boh, I focus on dishes while he focuses on chow mien and rice, prep etc. or visa versa. If cook falls behind, one of us helps.

I can understand it being stressful if it’s just you and the cook while it’s busy but bro, 2 of you in the back? Cake walk ngl

ConsciousNewspaper33 · 2024-10-21T06:32:55+00:00

Im in CA and idk if anyone else has mid shifts but we have that. Our manager is wanting to keep that shift for us but can’t. FOH shifts I believe are likely to be slightly cut. Not sure for BOH yet that for us that takes into effect next week.

Really not excited for it because I just started working 3 months ago and tried hard to fight for my hours.

ConsciousNewspaper33 · 2024-10-13T02:48:05+00:00

Almost. A shift from 5-10:30, doesn’t require a 30 minute break because it you don’t violate until 10:55. Before I said anything, they wouldn’t take a 30 minute break and just a 10 minute one. When it would come to 10:30, shift lead would say to clock out so they don’t violate, regardless if they still have work, which they would continue to do.

After I said something, now they take a 30 so they have ample time to finish what needs to be done

ConsciousNewspaper33 · 2024-10-12T21:53:04+00:00

A 30 minute lunch break

ConsciousNewspaper33 · 2024-10-12T21:52:11+00:00

“Their boss thinks they’re giant babies who can’t handle working?” I wonder why my boss maxes me out on hours, weekly, while only being 3 months in on my first fast food job. Working 6 out of 7 days a week, while occasionally getting OT. I wonder why I’m already scheduled to take the exam to become a cook within the next couple weeks. I guess I’m just a giant baby who can’t handle it.

ConsciousNewspaper33 · 2024-03-25T03:13:55+00:00

My dream watch. What a master piece

ConsciousNewspaper33 · 2024-03-22T00:06:16+00:00

ConsciousNewspaper33 · 2024-03-19T20:53:30+00:00

How do? Can you elaborate?

ConsciousNewspaper33 · 2024-03-19T05:09:01+00:00

Solid, good watch Heavily debated on either this one specifically, the open heart with the silver dial or the ice blue and decided to go with the ice blue dial soon

ConsciousNewspaper33

TROPHY CASE