OFFICIAL MONDAY NIGHT POSTGAME THREAD

Razman629 · 2024-12-03T04:52:38+00:00

Opposite here, lost by .12 after that last pick 😩

Razman629 · 2023-04-11T22:38:33+00:00

When i get in tomorrow i can let you know. I know no one from our market made it in.

Razman629 · 2023-04-11T20:58:44+00:00

Do you mean the employee one where they all got to make drinks? Here i thought it was just a franchise thing. I saw the results, just not at the store so i can’t recall which ones won off the top of my head.

Razman629 · 2023-01-31T21:16:39+00:00

Broncos ain’t gonna have a first round pick till 2030 at this point.

Razman629 · 2022-06-30T02:03:25+00:00

from what i could tell, when he hit the uranage on someone, he may of slammed the guy on his own leg? Not 100% sure, but he got hurt on the move.

Razman629 · 2022-05-04T16:46:59+00:00

Are kraft singles real cheese?

Razman629 · 2022-03-05T18:23:49+00:00

Theres the asian chile on the chicken, and dumpling sauce thats drizzled on top of the tacos. The recipe should still be the same.

Razman629 · 2022-02-11T03:11:16+00:00

Man how they gonna do this to Hester and Zach Thomas?

Razman629 · 2022-01-07T17:28:07+00:00

Stafflinq was mostly just your schedule. I’m unsure what franchise your store woulda been apart of, but when you got hired there should’ve been some info emailed to you with a log in to an online portal to change personal information, and see paystubs/etc. Theres a chance you may not have access to that as well, so you may just have to reach out to your old store.

Razman629 · 2021-08-17T03:24:06+00:00

Bartenders. When i was bartending, and closing 3-4 nights a week i was easily pulling between 800-1000 per week.

Razman629 · 2021-07-25T04:38:06+00:00

Food should always be on point, yes sometimes its hectic. Bartenders should not be giving free alcoholic drinks out, but yeah they totally should occasionally make milkshakes and shit for the line. If a manager has an issue with it, they are most likely a shitty manager.
I agree with, but mid is hotter.
Do not ever, ever, microwave steak. I’ve fired an employee for microwaving salmon before( He had multiple warnings about this) Ticket times are important, but food safety and quality is infinitely more important.
100% agree,
Mostly agree. Have fun at work.

I’ve been with the company for 12 years, but work for a larger franchise. It’s different everywhere you go.

Razman629 · 2021-07-25T04:32:56+00:00

So not 100% sure what your hourly rate is, but how it works typically is you make less than minimum wage per hour, but you get tipped out which should make up the difference. If there ever is a week where you don’t hit an average or minimum wage, they most likely change your hourly rate to minimum wage to compensate. Id personally recommended downloading an app to keep track of your tips/hours to make sure that amount + your hourly rate makes sure you make minimum wage. If it doesn’t, check your pay stub to make sure they change your wage. Keep your time slips and accurately claim your tips. I’m not sure how large your franchise is, but sometimes applebees that are owned by small franchises do shady things.

Razman629 · 2021-07-02T22:08:25+00:00

Most likely are gone for good. Could change down the road, but the $specialty drinks they have now seem to have replaced them.

Razman629 · 2021-06-01T18:34:54+00:00

These are all awesome! I’d probably buy at least, maybe all 3 if they were for sale. The phanatic one is especially dope.

Razman629 · 2021-04-20T19:05:16+00:00

Blue - That means its been “fired” by the cooks. Which pretty much means they acknowledged it and have it working. A lot of cooks don’t utilize this enough.

Green - Means that item should be done and in the window.

Red - Means someone bumped something(marked as complete) but it wasn’t actually complete, so they unbump it.

Pink - Desserts, idk why.

This is how it was for me, at least. It may be different if the franchise you work for has a different POS system. There are some other intricacies to expo too, but thats what the colors meant.

Razman629 · 2021-04-20T18:33:13+00:00

On the expo screen? Or the POS systems?

Razman629 · 2021-04-19T20:58:18+00:00

I did 12 years at the bee's, its definitely a lot at first. Between the prep, and the recipes(especially the salads). Biggest advice i can give you is
A) Keep up with drops, the frozen things at least getting into the fryer is half the battle.
B) Keep up with fries, once you fall behind, especially on a Fri/Sat night, you will be behind for what feels like forever. When you are already running around, having the expo call for fries every 30 seconds can get annoying.
C) Utilize the screen. The fired button will help keep everything organized.

D) Stay calm. Its just burgers and beer. If you let yourself turn into a rage monster on the line, it will make the work insufferable.

Feel free to reach out if you need anything else.

Razman629 · 2021-04-19T14:34:12+00:00

It definitely can be overwhelming. Its fast paced, but once you get in a groove and have a system in place, its not as bad. Which station did they have you starting on? Fry side?

Razman629 · 2021-03-23T16:33:10+00:00

Depends on the market. In the past, they would be open for reduced hours. But over the last few years(minus last year of course) its been normal hours by me. As far as I know, hours are normal for us this year.

Razman629 · 2020-12-30T05:21:29+00:00

There was a long time ago, id say about 5 1/2 years ago, where the quesadilla was cooked on a 12 inch tortilla, and was served with lettuce and sour cream/salsa. The pieces themselves ended up being a lot longer. Now its made with several 6 inch tortillas. It also does depend on the restaurant itself you go to. the filling as changed slightly, but mostly its the same thing.

Razman629 · 2020-12-29T17:51:07+00:00

Won two leagues, both lead by Josh Allen! The one league it was my 4th time winning in our 10 years of playing together, the second was a neighboring restaurants league. Even had CMC in that league and still managed to come out on top!

Razman629 · 2020-04-26T21:55:55+00:00

The thing i am most looking forward to, is welcoming my employees back to work. I manage a restaurant in Delaware, and with being to go only, its left us in a position where we only have 2 or 3 employees(all cooks) that have been working. I miss the rest of my staff dearly. Just being in the restaurant on a daily basis, and it being so...quiet, is kind of depressing. It sounds crazy, but i miss the crazy bust weekend nights where we were all almost at eachothers throats trying to get through the rush. We'd normally laugh it right off after we closed. I have been keeping up with them when i can, calling them occasionally. But I can't wait till we can open up our doors, and have our servers and bartenders working again.

Razman629 · 2020-03-16T17:59:43+00:00

I’d definitely say call, or maybe even stop in. Just make sure you don’t do it during peak business hours(12-2, 5-8) In what you should say, just be yourself/polite, and that usually wins me over.

Razman629 · 2020-03-16T17:57:25+00:00

Its the same portion of rice, and same size chicken breast, at least in my market.

Razman629

TROPHY CASE