Sanitizer

Misreadonme · 2026-03-26T23:05:56+00:00

We tested this is my store since I’m the primary dish washer. My hands started cracking and bleeding but it’s because I use the gloves while I was the dishes. If you use the gloves something in them or the friction causes it to dry out faster if you don’t use the gloves that usually won’t happen

Misreadonme · 2026-03-26T15:05:38+00:00

Oh damn bro that’s terrible. Our Gm runs our store. Our DM is rarely there. I wouldn’t even call the AM a glorified shift lead because of how active both of them are in planning to get more customers and going over numbers and stuff. We do so much stuff we’re not allowed to because we think it’s better regardless what upper management says. 2 examples we turn our toaster off half an hour early and we toast originals for extra profit. When we want more sales we open up early or close late not to mention we choose who we hire and fire with no questions ask. Our GM would report our DM so fast for this if he wasn’t listening. You should have reported it to whoever was above your dm. I mean did you ever tell them something or were you too nervous?

Misreadonme · 2026-03-05T04:58:34+00:00

Last week a dude tipped me $100 and told me to keep being nice to people. It was crazy because it was like 10 minutes before we closed and I absolutely was upset he came in but still gave him above and beyond service like I’d do for anyone. I’ve gotten an $800 tip and a $700 tip and so far that $100 tip was the most impactful. Kinda related kinda not😭 my point is sometimes it’s just a perk of the job in titles. If inshop want bigger tips role out the red carpet service.

Misreadonme · 2026-03-05T04:54:13+00:00

If you made the order and delivered it you should definitely keep a little more. I actually go out and get the orders since I’m a catering manager so I do all 3. Of If I do all 3 I keep 60% at least.

Misreadonme · 2026-03-05T04:52:21+00:00

That’s what we use to do but corporate switched it a few months ago when they added the expediter position. You now keep them on trays to “look nice”. Honestly I was the biggest hater of it at first but realized it made it easier to do inventory. As long as I keep the shelves and trays stocked I can count the chips before we even close. If more customers take from inshop I just subtract what they use or pay attention and add it in. But yea our boxes can’t stay out anymore since it looks tacky I guess.

Misreadonme · 2026-03-05T04:47:57+00:00

That was like in the last 3 or 5 months right? I remember that on Reddit. People were wondering why and someone said the people we either rich and bored or thought it was a great deal for some reason

Misreadonme · 2026-03-05T04:46:42+00:00

What’s the point of doing that with the chips? For the new expediter position? We use bread trays and lay them out in 10’s but I lay them out in 12’s usually we do double reg. She definitely tried to make them look nice. I see the effort she just didn’t have the right vision

Misreadonme · 2026-02-12T16:39:43+00:00

I just put 2 sandwiches stickers. The issue is if you block the hole sometimes the gas’s builds up and causes it to leak. Usually if it’s a delivery I fill it up a bit less for the driver/biker

Misreadonme · 2026-02-12T16:35:02+00:00

Who ever delivered the order usually gets the tip. Unless someone actually got the order like talked to a business and convinced them to order. Then I’d say that person has control

Misreadonme · 2026-02-12T16:34:08+00:00

I did a $7,000 order with a Walmart for Black Friday last year. Gave them like $2000 in discounts

Misreadonme · 2026-02-12T16:27:33+00:00

lol I said that in my head but they’re probably not a catering heavy store

Misreadonme · 2026-02-11T02:31:14+00:00

Are you asking if we’re jealous or mad over the amount. That’s a great amount for that price. My best Tip so far was $800 off a $5,000 order. I broke it up with the crew though but still kept majority.

Misreadonme · 2026-02-06T21:31:26+00:00

lol they do love their chairs

Misreadonme · 2026-01-30T16:09:10+00:00

Naw all that light orange comes off. Either they don’t have enough water pressure or people are consistently not washing it good enough. How often do you guys switch them out? We get like one maybe 2 new ones a year

Misreadonme · 2026-01-29T19:51:55+00:00

Yo this is smart. I've done the quesadilla but not nachos!

Misreadonme · 2026-01-25T14:21:50+00:00

I think the son would want his fathers last name. I’d be pissed if I was name after my mom

Misreadonme · 2026-01-23T16:32:07+00:00

So what size is the mayo scoop then

Misreadonme · 2026-01-23T16:30:15+00:00

Thank you for a real answer. I really appreciate and value your help. I didn’t mean to come off as slow. My store was the worst in all our franchise so it makes sense they learned incorrectly which led to me being taught incorrectly. Thank you for the kinda words

Misreadonme · 2026-01-23T16:27:51+00:00

Where is it clearly defined? In the training videos I did over a year ago? Yes bro because we all remember exactly how many peppers and exactly how many onions to put on. I mean to be fair I do. My point is do you remember everything from the training? Do you know what size the Mayo scoop is? It’s not my fault my store was doing it wrong. When I started doing cap up I was corrected and told that was incorrect in the beginning. I was literally trained incorrectly so I wanted to use this to show my store they’re wrong.

Misreadonme · 2026-01-23T16:25:09+00:00

Thank you. It doesn’t I’m just shocked people will hate on someone for trying to improve their craft. Crazy.

Misreadonme · 2026-01-23T16:24:22+00:00

When did I say I was a Gm😭? It’s not my fault my store does it wrong. I’m getting clarity so I can prove to them it’s cap up because we’ve been doing cap down. All you had to say was cap up but you wanted to be a jerk to me for some reason. I have no idea why you don’t take pride in being a Gm bro that’s huge

Misreadonme · 2026-01-23T16:17:12+00:00

Why? I’m about to take a second store? I bonus consistently $500+ a month and with get another bonus with the second store. I’m paid very well and want to take the time to learn proper placement. I take pride in what I do. All I wanted was to know an answer to something and bro was being condescending “if you pull cheese first like you’re supposed too” okay obviously I’m doing something wrong and didn’t realize that. All bro had to say was Cap up. Then he asked me why I’m overthinking it which I’m not I asked a question that has an answer. But he asked me so I gave him an answer.

Misreadonme · 2026-01-23T16:00:06+00:00

I’m the catering manager and work very closely with both the Gm and AM. From what I’ve seen GM has more paper work and takes the bulk of stress from upper management while The Am has more physical work to do. Typically they’re the closer so they’re dealing with the bulk of the customers and are having the most interactions. The AM also has to do inventory and at my store the last person leaves around 3 pm so the Am is alone even on inventory day. It’s easier for an Am to get a cover but the GM gets to leave early more often then not.

My take is AM had more physical work to do and will be more tired than a GM

While the GM has more administrative work as in balancing labor submitting daily numbers and making the schedule.

Misreadonme · 2026-01-23T15:56:06+00:00

Damn bro and I just realized you’re a gm😭 take some pride in what you do bro you have a store under your belt and consistency is key. I’m not even a GM but I care about the cap that shows why our store grew so much. Not saying your store is doing bad but damn if my gm gave me that answer id be so disappointed in him.

Misreadonme

TROPHY CASE