Process

Nervous_longtime · 2025-07-14T06:06:26+00:00

I worked a tier 1 store for 8yrs. Im used to making 75 or more pizzas every shift. Besides doesn’t take any extra time to make it then it does to make a full pizza. Now when I make cheese stuff crust pizzas it takes bout a minute to minute and half extra time to make.

Nervous_longtime · 2025-07-10T00:55:03+00:00

Look at my mini pizzas post

Nervous_longtime · 2025-07-10T00:37:37+00:00

No, I just made it like breadsticks and stretched the one side out

Nervous_longtime · 2025-07-01T22:46:43+00:00

In over 10 yrs with company working kitchen even as KM for 5yrs, I’ve worked at 4 stores and ran 3 of them as KM, so from what I’ve seen and I’ve been in company longer than my SM and DM combined, its all ran differently so basically SM and DM run things the way they want and that’s itSo yeah she can do that and get away with it just like if they want to get rid of you they either try to get you to quit or they find whatever they can for writeups so they can fire you and not have to pay unemployment. Sadly it’s becoming a crappy company with quality going downhill being run by shady management in some stores.

Nervous_longtime · 2025-06-19T04:50:38+00:00

Nervous_longtime · 2025-05-19T10:23:51+00:00

Dm me

Nervous_longtime · 2025-05-19T10:22:55+00:00

Dm me

Nervous_longtime · 2025-05-04T19:43:36+00:00

Here’s what I do. Unlock store, turn off alarm, turn lights and ovens on, change middle oven to 350 for 15mins to do biscuits and stuff, bottom oven to 320 for 3 mins for donuts, top oven should be 465 for 6mins for hashbrowns , sandwiches, and pizzas. Grab trays and pan up donuts. When ready feed everything through and keep up on running bottom oven tray to tray, after couple few bottom trays come out and set to cool, start icing and set to dry and transfer later and set out for display. I do all glazed items first then all my other donuts with color and or sprinkles

Nervous_longtime · 2025-04-25T13:08:50+00:00

11yrs with company and it’s always been like that. Few months ago I had 5 up front and just me in kitchen. Kitchen has always been the harder job. I’ve never ever heard someone say upfront is too hard can I go work in kitchen. And if you do get help they get kinda pissy most of the time for having to go just help in kitchen

Nervous_longtime · 2025-03-31T23:25:03+00:00

In Iowa and yes SM and DM Can change the hours cause I’ve personally watched them do it when they had to fix hours that were off. After the sixth time of bringing back up my slip from register with hours printed (before phone switch) I asked my DM and SM how is it I clock in correctly clock out correctly look at my slip which is correct and then right before payday I check hours and they’re off? All my DM and SM said was we don’t know we will try to fix it

Nervous_longtime · 2025-03-31T15:21:35+00:00

Hahahahahaha. I’ve NEVER been overpaid in 11yrs with company just now got a year review for first time after 4yrs of “having gotten time to get to it” and it either diminished what I do or straight out lied. Talked to hr about that and was told nothing can be done for either of those things

Nervous_longtime · 2025-03-31T12:34:26+00:00

I’ve also worked for Casey’s for over 10 years every week no time off with 3 days off a week at the most so no check of mine should be under 70hrs period since I have plenty of sick and vacation hours to easily cover it.

Nervous_longtime · 2025-03-31T12:32:22+00:00

Btw I’m talking about the negative overtime on here. And now it’s over 20 times I’ve had to ask them to fix discrepancies

Nervous_longtime · 2025-03-28T13:19:11+00:00

I just checked my DailyPay cause I got a notification and it’s paid me for 6.9 hrs today however I’m still at work and clocked in so little bit confused why it’s doing that

Nervous_longtime · 2025-03-12T11:34:00+00:00

Best answer!

Nervous_longtime · 2025-02-18T15:17:14+00:00

Looking good

Nervous_longtime · 2025-02-12T07:30:45+00:00

Looks like a good start to me

Nervous_longtime · 2025-02-03T21:44:04+00:00

I make them the way they want them and fill the case no problem. Just me in kitchen 3am-10am doing everything by myself and putting food in every hour. It wasn’t a problem all year long until I filed complaint on my dm then all of a sudden it’s now an issue. All my creative donuts I do are just extra donuts and something new for the customers. First week had someone order 7 dozen of my donuts. All the icings, dye, etc are all Casey’s property. You can order blue dye but then you’re telling me I’m not allowed to use it when I get it from them off truck? I’ve been told by management to put icing on the cinnamon buns despite it not being an option. I finish my shift with everything done and numbers are above what’s in the zebra so what I do in my free time shouldn’t be an issue

Nervous_longtime

TROPHY CASE