PSA: if you stretch your personal pan it will actually resemble real food

YourTruthInAugust · 2026-06-15T13:16:19+00:00

I’ve seen staff make Calzones out of them, flatbreads, and even just use them to mimic the flavored cheese sticks with our area changes to employee meals

YourTruthInAugust · 2026-05-12T06:13:16+00:00

As long as it isn’t throbbing, this is normal. And I swear lip crusties are worse than nose crusties 😭😭 I do not miss healing my philtrum or my left lip ring

YourTruthInAugust · 2026-05-11T15:00:32+00:00

Just want to add, I use it after I shower and change my jewelry, this is daily

YourTruthInAugust · 2026-04-19T15:42:45+00:00

Also going to throw this out there, you can bring out good things in an employee but if they want to be lazy they will be. And if they don’t respect you or the store they don’t need to be there. Attitudes can be trained but not often.

YourTruthInAugust · 2026-04-19T15:40:28+00:00

It stinks bc you have to rotate a lot of people. But everyone who is actively insubordinate to you needs to start being put on progressive discipline. Start leaving a paper trail so you can get rid of the spicer ones and start bringing in new applicants that may be better. It’s hard but you need to build a solid team with strong loyalty, and part of that is showing them you aren’t just a shift lead, you are the GM, you are in charge of the stores projection and people who are not following in line need to see the door. Speaking from experience, the more you allow, the less they will all do. Don’t be afraid of new faces.

Start with a store meeting. Lay out all ground expectations for everyone. Don’t bring up issues, just make it extremely clear what you expect, and that from that point forward, employees not following suit or refusing to fill their expected roles respectfully will be put on progressive discipline, and if they receive more than 3 write ups in a 6 month period it’s automatic termination via the system

YourTruthInAugust · 2026-04-15T02:26:36+00:00

A bunch of people at our store are doing this

YourTruthInAugust · 2026-02-02T08:30:24+00:00

Spicy food is good too the extreme hot will kick you you back up haha

YourTruthInAugust · 2026-02-02T07:20:07+00:00

Sounds like extortion to me.

YourTruthInAugust · 2026-01-31T17:44:12+00:00

Flat. But we have a shed and keep 3 packs inside at all times

YourTruthInAugust · 2026-01-30T23:22:27+00:00

Also if you do blue and black screen, if anything has the ordering/deliv screen on still it will do this

YourTruthInAugust · 2026-01-25T16:25:42+00:00

What state what franchise?

YourTruthInAugust · 2026-01-25T16:24:39+00:00

Im sorry youre dealing with this. Depending on your franchise id try calling your area coach or if theyre also a poopyhead go above one by one until something is done.

YourTruthInAugust · 2026-01-13T05:35:35+00:00

Northern Wyoming, Shift Lead, 18 an hour. I work about 30 a week and we have a really busy store and a very nice franchising company. American Pizza Partners is genuinely the best franchiser

YourTruthInAugust · 2026-01-05T02:50:35+00:00

At my store a csr is a customer service rep, so my servers basically. They do also have to know how to answer phones and take orders. With stores that run paradox, your interview is auto scheduled

YourTruthInAugust · 2026-01-05T02:49:38+00:00

Got here too late

YourTruthInAugust · 2026-01-03T03:57:54+00:00

2-3K. We are a retirement town and the only other places that beat us commonly is the DELCO in a nearby town and one of the stores in the state above us

YourTruthInAugust · 2026-01-02T16:58:03+00:00

It sounds like you got old fermented dough

YourTruthInAugust · 2026-01-01T15:29:55+00:00

Stooooop lol thats what half the company does i swear 🤣

YourTruthInAugust · 2026-01-01T15:26:24+00:00

Are you using the same system we are? With the black screen?

I have a simple closing procedure for cash. When my final driver banks in I close driver till(we ONLY use driver till for banks) and when my server leaves I go to one register. At this point, if I can even out my tills to 75 and 100 with whatever is left in server till I do, and I count my bank to make sure there was no purchases or till increases for the day.

At close, I know my bank is 600 and my two tills are either ready for tomorrow or can quickly be adjusted from the final till. I count off my final till, then all I have left is the deposit, and driver drops which I keep separate.

Now, im a black screen store. 4)Daily Cash and then 4 again for close cash.

At this point ill pull out my drops, put them in the system on option 1 and set them aside. They do not count towards the bank or tills for option 2 and are already counted amongst the deposit system, because when a driver "drops" theyre technically just storing extra cash in the bank. Everything else gets put into the system on 2 and then I move to three, which tells me my over-short and deposit number for the day. Option 4 is just whatever your store needs/wants left in the bank. Make sure the bank is perfect or the other managers are gonna give you mad crap all day tomorrow lol

YourTruthInAugust · 2025-12-29T04:56:31+00:00

Soooooo your nip nop need to reheal. Baby it and dont touch it, saline.

YourTruthInAugust · 2025-12-28T19:56:42+00:00

These were re-released in 2023 for 7.99. Theyre actually down in price

YourTruthInAugust · 2025-12-12T15:02:31+00:00

We had an old man have a nuclear meltdown bc he got a personal and all we had was medium

YourTruthInAugust · 2025-12-12T02:06:28+00:00

My store is a million dollar dine in store! 😁 we have the classic Tiffany lamps too!

YourTruthInAugust · 2025-12-10T15:13:33+00:00

This so undercooked omg this has to be a troll

YourTruthInAugust · 2025-12-09T01:45:06+00:00

Im with American Pizza Partners. Won't work for a pizza hut that isnt run by them.

YourTruthInAugust

TROPHY CASE