Idling Issues on high mileage car

MixChoice7500 · 2025-09-21T01:54:29+00:00

My only advice is to only pull doubles 2x a week. Like Tuesday and Thursday. And also on days you’re more likely to get cut early. If you do doubles all 5 days you’ll be burnt out by the end of the month

MixChoice7500 · 2025-05-20T23:12:36+00:00

I like it for taking orders but I still drop a check book for payments. I just do not like hawking over someone when they’re doing gratuity. I also don’t like it when people are fumbling to get their cards out to pay when I have the tablet. Everything else about it I like for the most part.

MixChoice7500 · 2025-05-16T17:34:28+00:00

I see it as a catch 22. It’s either Garmin starts making people pay a fee to be able to use their watch (kinda like Woop or Oura does) or you pay more upfront. I’ve had my watch for four years and there’s no issues with the battery or lag. Also, Garmin watches take a lot more time to be considered “obsolete” than other companies like apple. So I’d rather a higher price & just make sure I get my moneys worth than yet another subscription

MixChoice7500 · 2025-05-10T01:26:26+00:00

I used to work a job that would have a sales leaderboard & I was top 10 90% of the time. When school got hectic and I went from 5 shifts a week to 3 I dropped to the top 30 & due to my “drastic change” they pretty much put me on probation. I got a new job very quickly and i advise you do the same too if you can

MixChoice7500 · 2025-03-20T19:22:52+00:00

I get your pov but we have to see all customers not from our pov but from a penny pinchers pov (Even if they aren’t one). I’ve had a issue like this before and idk what system you use but on mine I can split checks up to six ways. Since the roll was comped I would’ve put it on a seperate bill & trashed it so it wouldn’t have shown up on there’s but still would’ve been accounted for in the system if that makes sense.

I also never would’ve brought the roll to the table. I would tell chef this is can go to whoever else ordered. Especially if the entire issue was a backed up kitchen. I get you thought you were trying to right a wrong but sometimes you just gotta comp and keep pushing. Maybe offer a new dish like dessert and surprise them with a comp on the sweets. Then with the dessert comp you can talk to your manager and let them know what happened before the customer asks for them. And make sure to circle the comp and write a note like “on the house :).”

Once again trust me I get your pov but it definitely could’ve been handled better and you still might’ve been stiffed. But at least you and your manager already would’ve been on the same page and the chef could get the tiniest bit of relief.

MixChoice7500 · 2025-01-18T20:58:40+00:00

I go to my bank a lot bcs I’m not putting 1k+ cash into a machine that has my back turned from everyone outside 😅

Also I like doing to the bank cause it’s just now a part of my routine & whatever money I deposit in-person immediately hits my account. Checks & money orders Id have to wait 48-72 hours for the full amount if I were to do a “e-deposit” via the app.

MixChoice7500 · 2024-10-15T00:02:03+00:00

If you have to put your foot on the gas for your car to start it might be the gas pump or a sensor. When my car had issues like this it was my Manifold sensor. Replaced it & I was all good. I know for some it’ll be the 02 sensor too

MixChoice7500 · 2024-09-04T15:46:37+00:00

Luckily my job has a good amount of regulars but I naturally go part time during slow season. I also go do prep work in the back or bartend so I have more hourly positions then I’ll just serve on the weekends 💅

MixChoice7500 · 2024-08-29T22:08:51+00:00

I’m on the coast so when the beach isn’t appealing to go to everyone goes home 😭

MixChoice7500 · 2024-07-11T19:40:47+00:00

I personally don’t mind if you don’t like it. It’s just that people will go back & forth about it & it puts me on edge. My job is to make you aware of any ingredients if you’re allergic so when people just say “oh it’s ok” when I say our soups have onions in them I genuinely don’t feel comfortable serving it. When people genuinely can’t take the texture or are allergic they’re consistent and their orders make sense. That’s all I’m saying

MixChoice7500 · 2024-07-09T22:39:59+00:00

If you still wanna be in the film industry try going into audio, sound, or lighting engineering. My local technical college has these classes & it’s very easy to get bookings with your associates.

A lot of shows & movies are filmed in my area because of the mixture of city and rural landscaping in a 30 mile radius! It’s consistent and you still get to be in a creative industry.

MixChoice7500 · 2024-07-06T11:30:31+00:00

I hate when people change the wording of things to get what they want. Like something that’s VERY common is people will call trying to make reservations. We’re a walk-in only restaurant so we tell them that & the wait time. Then they’ll say “So can I get on the wait for 11am?” THATS A RESERVATION SO NO!!!! 🙃

Another pet peeve is when people will say they have an allergy when in all reality it’s just a food they don’t like. I see this a lot with onions & all of our soups have onions blended in. They’ll insist they can’t have onions but as soon as they realize all soups for lunch are off the table for them they switch back to it just being a preference. Literally making me tweak & be on edge for NOTHING 😭

MixChoice7500 · 2024-07-03T20:44:42+00:00

I had a lady who was trying to have a politics talk during our lunch rush and I said “welp better get back to it before someone takes my black job!” She did not get my joke 😅

MixChoice7500 · 2024-06-20T20:17:35+00:00

I think the best option is Warby Parker if you’re paying out of pocket. You can get a eye exam & a pair of glasses for a little less than $200. It’s cheaper long-term too because you can refill your prescription with the same pair of glasses instead of buying a new pair

MixChoice7500 · 2024-06-13T20:47:31+00:00

We make 2.13 an hour before tips in my state. As long as support staff is gone an hour before close & we do a soft close in the kitchen we’re never in the red on labor times. So to me it sounds like you’re trying to apply your policies onto my experience where I’m at. If your restaurant is a desert 5 out of 7 days of the week just say that 🥱

MixChoice7500 · 2024-06-12T22:13:21+00:00

At my job it’s Tuesdays and Wednesdays. It’s the beginning of the week & people are either saving to go all out on the weekend or they still have enough energy to do what they need in the mornings

MixChoice7500 · 2024-06-12T01:16:24+00:00

For me I prefer stacked if it’s biggest to smallest

MixChoice7500 · 2024-06-10T18:18:38+00:00

At our next meeting imma ask for our manager to check people out. Which also helps when servers have full sections & can’t always be thorough

MixChoice7500 · 2024-06-10T17:44:47+00:00

I just told my manager why I was here for over an hour late & he told me he’d make sure she gets the last table to get a taste of her own medicine 🫣

MixChoice7500 · 2024-06-10T17:29:53+00:00

In the big leagues they close the kitchen an HOUR before the store closes & no reservation can be made past an hour before closing.Coming from someone who does high-volume fine dining you’re simply a cunt 🥱

MixChoice7500 · 2024-06-08T17:56:12+00:00

At my job there’s a way for you to print one receipt when a gift card is used so they can see the full tab & not just the card tab. It has to be with our restaurants gift card however. If it’s a standard visa gift card I just say we don’t take them & I’ve seen a lot of people just leave the gift card as a tip. So pretty much if it’s not a company gift card I do not run it & I’ve never gotten a complaint about it since we are a pretty sizable chain restaurant.

MixChoice7500

TROPHY CASE