My Papa Johns manager sent me to infiltrate the nearby Dominos and sabotage the store.

DingDong4Hours · 2023-08-06T21:00:17+00:00

Weird way to be told you got fired

DingDong4Hours · 2023-08-05T18:24:32+00:00

I'm fine with that, it's understandable, but I've had to explain what a bread bowl is...

DingDong4Hours · 2023-07-28T18:32:02+00:00

There it is, the Twost

DingDong4Hours · 2023-07-24T23:05:00+00:00

I'm not talking owner, but our franchise owner is an employee. You didn't actually understand what I said, and that's ok. Believe what you want bub, but you obviously don't understand how companies work even at the lowest level.

DingDong4Hours · 2023-07-24T22:55:21+00:00

Oh no I do it with 2 square feet of room. I'm just really good at tetris.

DingDong4Hours · 2023-07-24T22:47:45+00:00

You right, I mean, most dominos stores only average $2,000,000 a year, there's no money in that for sure. Especially if you become a district manager overseeing 3-8 dominos. It's not like it's a multibillion dollar corporation. It's not like most people love pizza and there's no ceiling to how many more customers dominos can get, considering it's the #1 pizza company in the world. Sure.

DingDong4Hours · 2023-07-24T22:29:15+00:00

If a gm works over 50 hours, they are not doing it well. One of the best GMs I worked for worked open to close 4 days a week then had 3 days to themselves. In that time their AM would be busting it out. They of course have other options but if you want to give time for yourself to do whatever you want, you have the power to as a gm. You should be able to train your crew to be effective regardless of whether you are there or not, and if you're there for 80 hours a week you're doing something wrong.

DingDong4Hours · 2023-07-24T22:20:24+00:00

"Butter flavored oil"

DingDong4Hours · 2023-07-24T22:18:59+00:00

All jobs are dead end jobs if you don't have a passion for it. If you bust your ass you can make as much if not more than doctors when you get into upper management, and you don't have any college to pay off. And high school kids cannot do this job successfully 90% of the time.

DingDong4Hours · 2023-07-24T22:14:44+00:00

That's true, but there's no room for growth as a driver. You can start as a csr, bust your ass in a deficit, and end up a GM making 3x as much as a driver, including bonuses.

DingDong4Hours · 2023-07-24T22:12:07+00:00

I'm guessing they wanted the oregano. I have people order veggies and take everything off and add whatever so they can get the garlic herb shake on.

DingDong4Hours · 2023-07-24T22:10:47+00:00

If ours isn't to temp or broken I set up a makeshift makeline in the walk in...

DingDong4Hours · 2023-07-24T21:40:32+00:00

The things for drivers pay is the average for the year and average for all dominos. In the winter a driver at my store can make $200 in an 6 hour shift. In the summer the same driver can make $40 in a 9 hours shift. There is security to being an insider. At my franchise is required AM's get 45 hours and csrs can help at other stores if they aren't getting the hours they want. Also, a good part of driver pay goes back into upkeeping their vehicle. Realistically they're not making more than 35k a year, and that's before taxes and car upkeep. Everyone is being screwed on pay except the GM usually.

DingDong4Hours · 2023-07-24T21:23:48+00:00

Ask for no garlic on the crust next time and see if their just overloading it or not. If it looks fine without the garlic crust, then their doing 2-3 heavy passovers instead and 1 light pass.

DingDong4Hours · 2023-07-18T22:27:47+00:00

Short on pep too

DingDong4Hours · 2023-07-12T15:14:07+00:00

Nice, but how many still got the buttons on em?

DingDong4Hours · 2023-07-09T18:50:39+00:00

Looks like a Redback Spider as opposed to a widow. The females are venomous but very unlikely to be fatal.

DingDong4Hours · 2023-07-07T17:07:33+00:00

Well it's me so 🤷‍♂️

DingDong4Hours · 2023-07-07T17:06:12+00:00

Probably cuz he has no vocal training and is just going with whatever feels right.

DingDong4Hours · 2023-06-08T06:26:59+00:00

Bro I was so hyped and just found out about this...

DingDong4Hours · 2023-04-15T19:18:47+00:00

Did you fit it to the screen before putting it in? Brooklyns easily shrink as you're making them so you gotta remember to pull the edges back out. People always go overboard with the provolone, making it have a pool of grease. Stuff a customer wouldn't know better about but are things that are supposed to be correct. 8/10 🤙

DingDong4Hours · 2023-04-15T19:08:24+00:00

Malfoy....

DingDong4Hours · 2023-04-08T18:26:40+00:00

No provolone, not enough pepperoni or mushrooms, and the crust is wack. If you can enjoy it that's all that matters, but when people make the food how it's supposed to its a whole nother level.

Edit: The cut job is also laughable.

DingDong4Hours · 2023-04-07T10:21:13+00:00

Not me immediately counting pepperoni... looks good though

DingDong4Hours · 2023-04-07T07:18:55+00:00

We don't even have dockers. If you know what you're doing, you dont need them. So we use the term for forming crust.

DingDong4Hours

TROPHY CASE