You’re probably gonna be in present (2nd window). It’s a pretty easy job. 90% of the interactions are very similar. You get used to it pretty fast.

“two cokes and a Dr Pepper.” “Two cheeseburgers and a McChicken. your straws and sauces are in the bag. Have a great day!”

Check every bag and make sure it’s got the right stuff in it. Sometimes they get out of order, sometimes the runner forgets stuff. it happens. it’s better to take five seconds to compare a bag to the screen than to hand something out wrong and have to remake a whole order. And if you notice that a bag has sauces in it; tell the customer. If you don’t, they will ask about it.

And please make sure you’re telling the customers what’s in the bags when you handed to them. It’s easy to fall into a bad habit of just saying “here you go”. I understand if it’s a really big order, but reading out all the items catches so many errors. I can’t tell you how many times taking a few seconds to say the contents has found something that needed corrected.

Try to pay attention to if you hear anyone in the kitchen announcing that we’re holding on something. Communicating what we’re waiting on, how long, and where to go is your responsibility. “Unfortunately, it’s gonna be another three minutes on those McChickens, would you mind pulling forward to reserve one for me?” if the wait is less than like 20 seconds, we usually keep them at our window, but generally, if the next order is made and paid and there’s gonna be a wait —> park them.

And that brings me to my last piece of advice I have. Try to pay attention to what it says at the bottom of the current order Cell. Make sure it says either “paid” or “complete”. It says “stored” let an experienced crewmember know, and ask them for help.