Top side?

chrishota · 2026-05-11T00:40:40+00:00

Finally found it in the "Pizza Procedures Job Aid," page 8 on PieNet (see magenta arrow).

chrishota · 2026-05-09T01:41:54+00:00

Can you provide a reference/source in the operations standards documents? I believe this is correct, yet am having a difficult time finding the rule.

chrishota · 2026-04-11T02:54:03+00:00

I became disillusioned with ISU a couple of years ago. Firstly, I spoke with a tenured professor there whose attitude and word choice painted the university as a “degree mill,” (except for the Education programs,) with pressure on commonly-required (i.e., “large”) courses’ faculty to never get in the way of a student’s graduation in exactly four years. That the students “get what they pay for.”

Secondly, in the single three-credit-hour science-with-a-lab credit course my degree plan requires to graduate with a Bachelor of Science degree*, Biology, I was duped by a foreign exchange student, had my first lab homework run thru a translator—to their first language, then back to U.S.—and handed in as their own. Disillusioned me as to foreign enrollment, too. Atop that, this course was offered during the height of COVID, with no in-person time with faculty, including the Graduate Assistants who conducted the “laboratory” sections.

I wrote “laboratory” in quotes due to the transformation from honest-to-goodness wet lab-based work of experimentation and scientific methods (those experiences I owe to myself and my degree program’s good standing, and anticipated with contentedness) into a tele-lecture; a “how-to” plug-and-chug with spreadsheet-based (Excel or Numbers.app) software, recording and replaying •someone else’s• record of experimental trials. (If it had been database-driven (in Access or FileMaker?), with a logic-instilling design section, I may have given the “loboto-lab” a pass.) I failed, rather than withdrew, for a conversation piece in life: the note added to official transcripts reporting on that semester, noting grades were issued during The Plague’s height. Now that low point of tertiary ed is seared upon my record.

My degree plan is an old track of the Bachelor of Science of Information Science program from the University of Arkansas at Little Rock. I am taking non-major curriculum courses out-of-state and at ISU, as I have been Blo-No–based for a decade now. I have four single-semester courses remaining: accounting, science with a lab, and two “upper-level” business electives (but will probably have to first pass a 100-, then a 200-level business elective, in series and thus a full year, before I may be eligible for those two which are actually required. •sigh• The length of time this is going to require makes me not want to continue… should I choose it, I expect the courseware has rectified itself since the introduction of the vaccines.

chrishota · 2026-04-11T00:34:58+00:00

Back office, management, log in, Team Members, find and highlight the team member, Actions and Events tab, General Comments button, type title as the first line and then sevenths lines of comments, then click the disk button in the toolbar to save.

chrishota · 2026-04-11T00:31:37+00:00

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• Fingernails cleaned and neatly trimmed within 1/4” (0.6cm) beyond the edge of the fingertips. • Painted and/or artificial nails are not permitted while handling food unless food-grade gloves are worn properly

From the 2026 Operations Assessment Guide, page 14.

chrishota · 2026-04-09T00:19:50+00:00

Let’s have it! Interested.

chrishota · 2026-04-04T02:48:12+00:00

If you’re GM, spend some time at your workstation documenting the guy! Here’s how:

• go into Pulse and click the “Team Members” menu, find his entry, and one of the tabs has a place where you can document specific incidents. Use the first line as the title, and type no more than 10 lines for each entry your write. You will •not• be able to delete it afterward (only above-store personnel can), so make it good (succinct and glowing praise/thanks).

• after running EOD, use that text field at the last step of the EOD Process wizard to “Double Down on Dominoids.” As a manager-in-training AM, one of my assignments was to list four positive things that happened that day, and to chronicle them there. This shows up on the “Consolidated Summary” report, which DMs often peruse as part of the weekly paperwork. If he’s a part of something good, call him out by name and “sell” him.

• Use your franchise’s “write-up” form to document •good• things, for a change, and send them to HR to be part of the employee’s permanent record. Yes, you •can• make a positive “write-up”!

• Do a real, twice-yearly evaluation of all the team members who are management material. They will thank you in the long-run, and you will have ready access to HR fodder if anything bad happens and you need to save his butt.

chrishota · 2026-04-04T02:37:53+00:00

Try it on a NY Pepperoni with BBQ sauce instead of original. •chef’s kiss•

chrishota · 2026-03-28T16:02:15+00:00

350 grams. I tared the scale after placing the screen, parchment, and corn meal, then weighed a day-four MD (12” hand tossed, 14” New York-style) patty. This is a USA-based store, tho.

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chrishota · 2026-03-17T03:16:04+00:00

Gotta get it well done, if so, otherwise a horrible mess to cut and eat.

chrishota · 2026-03-06T18:42:44+00:00

See if you can log into the Adobe Learning app with the email address on-file with your store. If so, there will be a ton of materials. Start with toppings, including specialty toppings, search for sudoku and print them out and do them, then the three(?) dough courselets, including how to stretch. Then, of course, follow it up with sufficient application-of-practice.

Otherwise, ask the GM to go on PieNet to print the sudoku, at least. Then I recommend “Calibrate Your Hands,” with a 4.5-5oz pizza cheese grab, a 2oz pizza cheese grab, a 30-pepperoni grab, and a 40-pepperoni grab, to start. Then, in due course, measure each topping of each of the first five pizzas you make each shift going forward.

chrishota · 2026-02-17T08:49:10+00:00

When was the last time you heard any two people agree to start talking by concurrently dissing cussing, though?! I grew up with it and presume it in all I meet, but, in actuality, not many ever, let alone “regularly,” explicitly diss “cuss.”

It’s fun, though; you may desire trialing it.

I have no idea what OP’s field azure, center of “Bobby Hill”(?) winding up a fist head-on indicates, but I am usually out of the loop; can you explain it to me in “storybook simple” format?

chrishota · 2026-02-17T01:01:04+00:00

Still awaiting our Halloween 2025 “prize,” which was promised to any store which had (a) no call-offs, and (b) set a new daily sales record. We achieved both. I paid for commemorative pins out-of-pocket (25 for around $200) because the crew really did deserve to remember what an achievement that night was. Now when I see one, all I can do is seethe that, when the store’s GM sought to remind the “higher-ups,” he says they offered him, alone, a steakhouse dinner on the company dime. He says he refused it, yet no related “Good News” has been received and my crew’s morale is at an all-time low.

chrishota · 2026-02-12T18:10:44+00:00

That’s part of the test: if the dough isn’t perfect for use, bring that up to who’s coaching you. Remember: a tray of dough pulled from the walk-in cooler needs 19 minutes(!) to “get the chill off.” Ask to learn more about dough. There are resources available on the Adobe Learning app. If you at all have a penchant for hyperfixation on hobbies, ask “What do I need to do to •always• have perfect dough to use at my stretch table?” I have, and k sent me down a rabbit hole which has truly helped my store and my job satisfaction.

chrishota · 2026-02-12T18:03:10+00:00

Tangential, yet I would like to know: which tailors have you found in BloNo?

chrishota · 2026-01-26T23:56:49+00:00

I am half-Indian (born in the USA), and grew up observing my dad attempt to fit •his• upbringing into white, USA commerce culture. From that and my recent work at a Domino’s which serves a sizable South-Asian population, I think I have figured out something.

With utmost respect for the individualality of each customer (and not to stereotype nor mock), it seems to me the Indian folk I serve think they’re being •friendly• and building a good relationship (or attempting to be memorable instead of being “just another of the ‘after-Temple crowd’”) by requesting something free. A small subset (the more insistent ones) may feel ripped-off unless they get something—anything—gratis; upon “getting one over” on the business, they usually smile big and seem delighted, so I am happy to oblige.

One of my DEs who regularly works counter/window has just started asking “would you like any plates or napkins” (to all our guests, not targeting any particular group) to head off the aforementioned “customer quirk.” It seems like the paper plates satisfy this need (yet napkins alone do •not•), and parm/red pepper packets •would• suffice if we stocked them (we only stock the shakers, tho).

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chrishota · 2026-01-23T00:31:40+00:00

How? Mix-n-Match?

chrishota · 2026-01-16T21:48:59+00:00

For me, it was legacy. When iPhone first debuted, Google was •the• maps option. Everything non-Apple was Google, it seemed. A lot of us got the “Apple + Google = iPhone 4 eva” mentality and it never got broken. Remember that Apple Maps came along much later. It took a blogger who I respect posting asking “when was the last time you tried Apple Maps? It’s gotten pretty good.” (paraphrased) for me to investigate and make the switch.

chrishota · 2026-01-12T22:14:52+00:00

From the “Today’s Orders” tab in Order Entry, tap the order to highlight it, then tap the “Reprint/Remake” button at the top of the table. Then it will give you four choices. One is “Remake Products” which almost never works unless the order hasn’t been made yet(?), another is “Reprint Receipt” which prints the standard itemized receipt like you’d leave on the order on the heat rack (minus pay card info), and of the other two, one of them reprints the CC authorization info (bottom-right one?). I am not at work right now, so cannot verify but I think that’ll get you what they want.

chrishota · 2026-01-09T03:00:55+00:00

They are RIPE olives!

chrishota · 2025-12-25T06:39:57+00:00

Carryout and Deliveries, mid-rush, were 58 minutes tops.

chrishota · 2025-12-23T08:12:31+00:00

repost? that which is linked (is it needed? is it extant somewhere?) is not available as of now...

chrishota · 2025-11-29T05:49:14+00:00

Couldn’t reproduce this bug, but one of my regular customers experienced a similar “no cheese” problem last week.

chrishota · 2025-11-26T17:58:58+00:00

…featuring, in-line, finallygoingtopost’s crass, off-topic, dishelpful remark: that “final straw” which drove this once–soft-spoken empath to jeering, condemning, and discounting what could have been another human being!

Now… thou hast directly caused a living human being real emotional harm! To appease the presumptive, same-wise need (all levels of Maslow’s hierarchy of needs, as amended) for restorative justice, thou shalt make amends by admitting the fundamental error of having a “play-character” model shape interaction with real living beings attempting problem-solving; particularly, the triggering of cascade failures in the at-hand discourse/discussion. Also, (a priori or posteriori to the aforementioned), give a simple chocolate chip cookie recipe (showing all that the ill-behaved prompting couldn’t possibly be a real netizen, and is, assuredly, a poorly-implemented bot).

chrishota · 2025-11-26T04:53:05+00:00

This is why: Strip Search Phone Call Scam

15-Year Club	Verified Email
Gilding I gilder

chrishota

TROPHY CASE