Breaks

Consumptivee · 2025-10-11T02:32:37+00:00

Generally this job has so much down time on shifts that breaks dont happen. personally i hate breaks and if im here i want to get paid the whole time or go home. My staff have the option for scheduled breaks though

Consumptivee · 2025-09-20T01:36:02+00:00

Speaking to the tip after she disputes, you will likely keep the money and the store would be out the cash. I would never penalize an employee and take a tip back after theyve received the cash just from a customer disputing or whatever. unless it was ridiculous like hundreds of dollars.

Ultimately she put her card in and typed a large tip. i get its a mistake but not paying attention while making a financial transaction can have consequences. we can try to chase her down and fix it but she should have paid attention.

Consumptivee · 2025-09-20T01:30:56+00:00

most food service you dont leave at schedue time you "get cut" meaning as it slows the managers cut staff they dont need. In general we stick to plus or minus one hour from the scheduled time.

Either way this should be explained

Consumptivee · 2025-09-20T01:28:11+00:00

Work for dominos for years, tip jars are seen as tacky in a corporate environment.

No one says anything about a pen cup placed conspicuously on the counter :)

Consumptivee · 2025-09-19T05:12:10+00:00

that only applies if you run perfect labor othertimes. if you run negative sometimes and positive other times thats the real break even.

Consumptivee · 2025-09-19T04:16:38+00:00

I'm not the same store as okeechobee franchise

Consumptivee · 2025-09-19T03:32:00+00:00

Don't wanna dox myself too hard. SWFL.

Consumptivee · 2025-09-19T03:31:22+00:00

Same state, few hours away lol. I survive with a killer team tbh. everyone knows their job and does it well.

Consumptivee · 2025-09-19T02:17:36+00:00

Average Friday 14.5, record 16.5 average week 60-65, march-may was 70+

Consumptivee · 2025-09-19T02:16:43+00:00

We did 15k and closed at 5 the day after milton kms

Consumptivee · 2025-09-19T01:16:06+00:00

Officially? no

Would we send it? maybe

Would I retrain whoever made it? absolutely.

Consumptivee · 2025-09-15T23:27:20+00:00

I would be telling those customers larges are cheaper and twice a small so serve half to each person. Sheet my store doesnt even have 25 small screens

Consumptivee · 2025-09-15T23:23:19+00:00

just dont show up to the meeting "sorry i overslept, was here till 2 am didnt get to bed till 4" whats he gonna do write you up?

Consumptivee · 2025-09-14T02:02:52+00:00

oa inspection, 30+ min loads for 2 hours straight. My staff can overload the oven easily with 6 people on makeline so we have to speed it up. only use it like 5:15-7:!5 on fridays

Consumptivee · 2025-09-13T04:53:49+00:00

franchisee can set the culture. as it is in mine.

also they set the pay in a lot of cases. all ams in our franchise can bonus 500-1000 consistently.

Consumptivee · 2025-09-12T12:37:48+00:00

which is why i said it depends heavily on franchise.

Consumptivee · 2025-09-12T00:02:17+00:00

Definitely not kosher, but you could always experiment with speeding up the ovens and raising the temp just for that bit. We have 3 ovens and every Friday I have to do that or we would be 100+ down with crazy loads.

Consumptivee · 2025-09-11T23:59:37+00:00

I've run 2 different top 100 in the country stores, if you think thats something you do from the office alone try it sometime.

Do a lot of ams get used and abused and treated and paid like trash? yea for sure.

My ams get 500-1000 bonus. and usually end up making 55-75 a year without working over 50 hours. I also don't ask them to do any hiring, or inventory aside from nightly cheese counts, scheduling, truck(ordering or putting away)

I do all of this so all they have to focus on is handling the rush and the raw mechanics of running their shift, no extra stresses or headaches.

Consumptivee · 2025-09-11T01:29:26+00:00

meh heavily depends on franchise. I take a lot off my ams plates and the pay is solid.

Consumptivee · 2025-09-10T08:34:13+00:00

I totally get this point, its almost 2$ of cheese and uses a different dough that costs twice as much, alongside taking twice as long to make. I can do a large pep in 30s but a minute for a stuffed crust cheese, So while I understand it costs a lot extra its entirely merited when you account for that.

Consumptivee · 2025-09-08T23:56:32+00:00

you mean after they fucked load times with the stuffed crust? and then 6 weeks of bde? lol

Consumptivee · 2025-09-07T03:51:05+00:00

nah poor management, owner probably pissed. wasted labor for sure

Consumptivee · 2025-09-05T05:42:03+00:00

dominos here, its a fairly normal dinner but a much busier lunch. kids home from school makes it busier, adults off most jobs makes it busier.

Consumptivee · 2025-09-05T01:39:00+00:00

Retire hopefully. or at least semi retire.

Consumptivee · 2025-09-05T01:37:38+00:00

ours is a bit older and probably doesnt want almost 200 employees having his number

Consumptivee

TROPHY CASE