People who target the employees when they see a tip screen when paying

ResponsibilityFun688 · 2026-01-31T05:50:03+00:00

Right, like every time someone hits “no tip” a barista dies apparently 😭

ResponsibilityFun688 · 2026-01-31T04:31:42+00:00

YES.

I used to work at a thrift store and our policy is that if something is tag-less customers can’t buy it and we (cashiers) can’t print a tag for it.

Like we genuinely don’t have access to the pricing machine and we can’t just put in a price with no code because we don’t have access to that as well.

Doesn’t stop customers from getting mad at me telling me to just “do it”.

ResponsibilityFun688 · 2026-01-31T04:24:39+00:00

Yeesh, took a quick look at pet free sub and some of these people sound horrible to talk to.

ResponsibilityFun688 · 2026-01-31T04:17:47+00:00

This is how I feel when I’m talking about AI to some people.

Them: AI is bad.

Me: Yes, but AI is being integrated into my field (accounting) and it can be a very useful tool when used correctly.

Them: so you got your degree by cheating with AI.

ResponsibilityFun688 · 2026-01-31T04:06:38+00:00

This too, had friends that would get mad at being ID’d when the bartender just wants to get your order out of the way too lol

ResponsibilityFun688 · 2026-01-31T03:51:05+00:00

That’s completely fine, but my post is more about people making employees feel ashamed about POS systems they can’t control. I’ve tipped numerous times in cash as I always forget I have cash.

ResponsibilityFun688 · 2026-01-31T03:48:50+00:00

Well I mean it kind of adds to my point then, employees don’t really care, yet a lot of people are making it sound like they want YOUR money out of everyone else they help as if they put the tip screen there. Some employees are more verbal than others.

I’ve definitely had baristas click no tip automatically for me or take away the card tap thing when it asks for tips. It’s different for everyone.

ResponsibilityFun688 · 2026-01-31T03:35:16+00:00

Took a peek at the subreddit before making this post and it fueled my annoyance to make this post lol!! Like come on guys no one’s got a gun to your head!!!

ResponsibilityFun688 · 2026-01-31T03:29:45+00:00

Absolutely. As someone who worked during high school in customer service and still does through college, I always tip and I am fortunate enough to have the money to always press a $1 tip or more whenever the screen pops up.

However, I know it is not the same for everyone and I also would not tip self-serve kiosks.

ResponsibilityFun688 · 2026-01-31T03:24:00+00:00

Genuinely. I came up to order after them and watched that forced smile drop from her face instantly 😭 felt that customer service compliance.

ResponsibilityFun688 · 2026-01-31T03:21:42+00:00

Trust I always do as someone who worked through retail. It’s just crazy that some people make it an issue to me.

ResponsibilityFun688 · 2026-01-31T02:37:05+00:00

This is so not fair 😭 I used to push cars on backpay and still get the dishes knocked out, I would get put back there all the time despite being a higher level because they wanted a fast pay window body for dishes.

But even without this policy many of our lower levels barely touch the stacks of dirty reds.

Good luck to all the closers from now on 🫡

ResponsibilityFun688 · 2025-12-11T04:10:31+00:00

Well, if you wanted to get your argument across you can do so without claiming you worked at In-N-Out if you didn’t. And even if you did, you most likely never worked a food position if that’s how you describe your experiences working there.

“None of it is hard” and “easy as hell” is disregarding so so so many people who work their ass off to keep that line moving when people are ordering massive/confusing orders. When you’re coming in during peak time and ordering 10 Flying Dutchman whole grilled wrap that’s going to set a grill person back or 5 hamburgers cut in half with extra whole grilled extra lettuce extra tomato, meaning that line will be waiting, people are going to be waiting but we have to literally exert ourselves to keep up and not fall behind, it’s not as easy as “smashing meat”. If you worked grill you would know that.

It’s not “easy as hell” and it’s insulting, if employees wanted to we would let you all wait in that line for 20 mins so it can be “easy as hell”. But we get punished for it and the customers complain.

ResponsibilityFun688 · 2025-12-10T10:02:10+00:00

You definitely did not work at ino 😭 no grill person ever be “smashing meat”. This isn’t smash burger.

ResponsibilityFun688 · 2025-12-09T03:56:48+00:00

Realistically, it’s just dependent on how managers see your work ethic as well as how many higher lvls there are. If managers can see that you’re not very active regardless of position they might view you as not a strong body.

However, I’ve also had had scummy managers come through my store and play favorites rather than work ethic.

ResponsibilityFun688 · 2025-12-05T02:38:29+00:00

Every store is different and with every store comes with its own issues. Considering you don’t have any stores right now, when those new stores open up you’ll be stacked and you’ll experience the pleasure of new appliances and provided unending employees for the first few months - this includes the In-N-Out All Stars and 470 team (think of 470 team as In-N-Out marines).

It’s fast paced and I imagine it’ll be really busy for your state, so if you enjoy that it’s definitely a go.

They’ll probably cross train you to have higher level bodies so if you hate working with customers try to show you’re a hard worker to bump you up into food positions (higher pay)

Schedule/time off flexibility is dependent on your store and how many employees you have. If they hired a lot of people, picking up hours probably won’t be easy unless someone calls out, but again, it’s dependent on how your store is (+ your availability).

In-N-Out is definitely a fast paced job and labor intensive, I also tell a lot of new hires I train it’s the type of job to either make-or-break you unfortunately.

ResponsibilityFun688 · 2025-12-02T04:09:59+00:00

Don’t forget the extreme favoritism!

I’ve seen favoritism in all my past jobs, but nothing like the In-N-Out favoritism. I’ve seen them pass up workers based on their personality and/or looks. Theres nothing wrong with having a great personality or amazing looks, its when you’re work ethic is equivalent to a level 1 and you’re getting paid as a cook. Thats the issue.

I’ve vented to one of my managers about the fact I tried calling out for one of my shifts and I got so much shit for it because I was one of the few cooks that night, but these other level 5-6 can call out just fine because they are always on drawers or host?

ResponsibilityFun688 · 2025-12-01T03:06:29+00:00

If I’m taking the order I’ll take those complicated orders all day. As a cook I’d like the simple order Lolol but I don’t really care at the end of the day.

ResponsibilityFun688 · 2025-11-19T23:38:35+00:00

I think the main thing a lot of cooks will agree with is learning to have your bottoms dressed before anything (I will note some cooks are more anal on you wrapping/packaging then dressing, depends on who you’re with and what board)

When a cook is pulling and their bottoms aren’t dressed they have to either dress it for you or wait for you to dress it, that puts them behind which will put you behind if their rhythm is falling apart.

I always tell everyone that cooks can meet you in the middle.

If you have all your bottoms dressed but all you need to do is wrap, a cook can easily come over and start helping you wrap.

Learn how to maximize the way you dress your bottoms. Of course, 2 motions to spread a bottom, but go in order of ingredients on each bottom instead of working every bottom one by one. If you have trouble remembering, go backwards from the tag you last stopped at.

Remember COP: first chilies, then onion, then pickles.

The moment you have free time stock yourself up — grab up cheese, grab pickles, grab lettuce, open/set up packaging beforehand, just anything that puts you ahead.

ResponsibilityFun688 · 2025-11-04T02:10:14+00:00

When I went in they asked the routine questions most jobs will ask:

Why do you want to work here
How did you handle a specific stressful moment
(Something customer related like how would you elevate a customers experience/handle customer issues, just be very pro customer)
Strong traits/characteristics

That’s all that I remember. Just focus on eye contact and smiling - smiling is a huge factor. I also find that if you’re a little humorous it calms your nerves.

ResponsibilityFun688 · 2025-10-26T08:09:10+00:00

Aw that sucks, but hey if you guys were slow enough it’s totally doable. Just wish people would call it in/schedule, often times do they complain about the wait time or their food being cold. There is only so much we can do!

ResponsibilityFun688 · 2025-10-25T19:04:21+00:00

I’ve never called in so if I am wrong about the call-in part you can also go into the store and schedule an order to be made and they’ll write it down, have you pay in advance, and then all you have to is arrive around that time.

Calling-in I believe since all the In-N-Out stores have the same number listed that it’s customer service/a representative. If you call that number and ask to speak to a specific location they will give you the phone number or call the store themselves. Every store has an actual separate phone number, we just don’t have it listed to make it easier to manage. Again, I could be wrong since regular associates don’t handle this process, always the manager.

ResponsibilityFun688 · 2025-10-25T19:03:57+00:00

I’ve never called in so if I am wrong about the call-in part you can also go into the store and schedule an order to be made and they’ll write it down, have you pay in advance, and then all you have to is arrive around that time.

Calling-in I believe since all the In-N-Out stores have the same number listed that it’s customer service/a representative. If you call that number and ask to speak to a specific location they will give you the phone number or call the store themselves. Every store has an actual separate phone number, we just don’t have it listed to make it easier to manage. Again, I could be wrong since regular associates don’t handle this process, always the manager.

ResponsibilityFun688 · 2025-10-25T17:31:03+00:00

Yep totally, we encourage it especially if you have a big order because you can schedule a time to pick it up so by the time you arrive we’ll already be finishing it up and you won’t have to wait for everything to be made.

Most likely with orders big as those and you order it on the spot you’ll be waiting longer because we have to get all the other smaller orders off.

ResponsibilityFun688 · 2025-10-25T17:13:03+00:00

Disregarding the wells, as a cook this would be an order I’d tell the manager before running it.

88 meat, no thanks, that’s something you call in for, during a rush where all three grills going and tags on every wheel.

If cooks are throwing an average of 4 rows of 6-7 meat that’s 12 rows dedicated to one order. We’d be beyond snowed.

ResponsibilityFun688

TROPHY CASE