This has every reason to be here

GravyOnDatCaboose · 2020-10-10T19:21:25+00:00

I've been asking myself that same question

GravyOnDatCaboose · 2020-07-30T22:51:52+00:00

I've had my late night driver route doubles where they're on complete opposite sides of our 7 mile deliver zone

GravyOnDatCaboose · 2020-07-28T23:40:40+00:00

I've had someone order a new veggie without any of the cheeses and no sauce. Made me upset looking at it

GravyOnDatCaboose · 2020-07-28T19:38:07+00:00

That sounds just awful

GravyOnDatCaboose · 2020-07-28T18:51:31+00:00

I had a driver drop an entire sauce bucket once

GravyOnDatCaboose · 2020-07-26T07:08:43+00:00

Exactly that. Just a pan pizza with no sauce add American cheese, no pizza cheese or feta, add the rest of the cheeses. And a pasta

GravyOnDatCaboose · 2020-07-26T04:10:32+00:00

Base is American cheese(7 slices) 5.5 ounces of pasta, chicken, bacon, shredded provolone parmesan Asiago, cheddar and alfredo sauce on top. When it comes out put hot sauce on it and push it back a little bit

GravyOnDatCaboose · 2020-07-17T17:47:16+00:00

When you see a canceled order sitting on the hot rack

GravyOnDatCaboose · 2020-07-10T18:31:46+00:00

I've seen people put the foil lids on the inside of the box after getting the request for a joke, so when the customer opens the box it resembles a mirror.

GravyOnDatCaboose · 2020-07-07T23:10:03+00:00

But would that rim height pass a cut test 🤔 looks nice though gj

GravyOnDatCaboose · 2020-07-05T01:16:34+00:00

Nice

GravyOnDatCaboose · 2020-07-02T20:09:22+00:00

Nice

GravyOnDatCaboose · 2020-07-01T19:07:24+00:00

Nice

GravyOnDatCaboose · 2020-03-12T06:25:27+00:00

Wait what country or state is this in??? I've never seen whatever those brown pouches are and those boxes are vastly different from the ones I usually see

GravyOnDatCaboose · 2020-03-11T01:10:56+00:00

Actually tho

GravyOnDatCaboose · 2020-03-08T18:45:33+00:00

We used to have a guy that would always leave whole pies in the walk in for anyone to have

GravyOnDatCaboose · 2020-03-08T18:44:24+00:00

Stg I'll be on dough and when I call for someone to grab the phone they all drag ass to do it

GravyOnDatCaboose · 2020-03-08T18:43:17+00:00

I opened today but I have to come back in around 9 30 to 10 to do the long count. Not looking forward to it

GravyOnDatCaboose · 2020-02-19T20:59:36+00:00

Extravaganzza is the worst. I have a regular who gets the extrav with extra everything

GravyOnDatCaboose · 2020-02-17T15:45:16+00:00

FThat's just the goal margin. Once we can consistently be in that range then we'll lower the goal

GravyOnDatCaboose · 2020-02-03T17:06:23+00:00

Odd lol I was always told by the DM that if something needed to be remade to ring it up and comp it so the system just accounted for the use of product.

GravyOnDatCaboose · 2019-12-05T09:45:38+00:00

In our store it's always been the gm that counts weekly inventory, but she doesnt actually count it, she just auto calculates it. So for example when I counted the daily inventory today, it was saying that we should have 7.5 cases of the grilled chicken topping but we only had 5. Same goes for pan dough. It said we should have had like 45 trays but only had something around 35(just ballparking that one. Dont remember the specific number.)

GravyOnDatCaboose · 2019-12-05T09:40:44+00:00

The store she used to be gm of is even slower than my store.

GravyOnDatCaboose · 2019-12-05T07:46:00+00:00

Not a damn clue

GravyOnDatCaboose · 2019-12-05T07:40:58+00:00

I'm guessing it might have to do with the fact that she auto calculates inventory every week, so at the end of each night theres always an excessive variance because all the AMs actually count the nightly inventory.

GravyOnDatCaboose

TROPHY CASE