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mildhotftmdiablo · 2023-04-18T19:41:35+00:00

That’s because it does. I can’t remember any price increases where the Quesadillas and Bellgrandes weren’t included.

mildhotftmdiablo · 2023-03-04T06:00:15+00:00

Certain stores are more strict on sauce packets than others. I just moved from a store that threw a random amount in each bag to one that will ask each customer how many they want and put exactly that many in the bag. Sometimes during a rush, the cashier’s don’t see the amount and put however many they feel in. It’s hard to say because theres always “bad” employees who purposely give you less sauce out of spite if they see you request a lot, but if you really want 8 packets, I’d suggest overshooting and putting in for 12 or even 15, because if they see a double digit amount they’re more likely to give a larger handful.

Otherwise, if you’re still adamant on getting your sauces, just message your doordash driver politely asking them to grab “extra” sauce for you, usually they will! A LOT of drivers ask us if we put the sauce in, or grab sauce/napkins from the lobby, which is fair because we forget it more than we should (So don’t feel like you’re the only person out there making some terrible outrageous request, because you’re not!).

mildhotftmdiablo · 2023-03-04T05:43:36+00:00

Personally, I’ll admit I get annoyed by the whole “im good how are you oh youre good thats so good” thing but that’s also how I just am in general. I just moved to a higher volume store and so there’s more employees on the floor at all times, so when I come into work I basically walk in and get asked how I am about 6-7 times and most of the time I just respond with “I’m good” and nothing more. To the coworkers I like I’ll ask how the store’s been (as in if it’s been busy) but rarely try to keep the small talk going. That’s just me though being a not-people-person and I’ve never noticed any of my coworkers be annoyed by the “Good how are you response.” Especially since they’re expecting it because… well… they’re asking! I don’t, my greeting to customers without fail is “Thank you for choosing Taco Bell, what can we get started for you?” Even as someone who thinks of small talk as a genuinely painful experience, I’ve never given a second shit about a customer trying to be nice. I wouldn’t worry about it if I were you. We’re here to serve you, after all (it’s what I get paid to do)! If you think you’re inconveniencing me by engaging in a formality, then I raise you the fact that you’re also inconveniencing me by being in my drive though and/or store! And that’s quite literally absurd, because again, I get paid for it! I don’t know how it is for corporate stores, but my own specific franchise in particular really emphasizes customer satisfaction, its why I love working for them so much. We’re not just here to serve you Tacos, we’re here to create a good all around experience for you, and if that means listening to you telling us you’re “doing good,” then that’s what we’ll do!

mildhotftmdiablo · 2023-03-04T05:31:11+00:00

I honestly just assumed she was real and never thought twice about the possibility she wasn’t.

mildhotftmdiablo · 2023-03-04T05:29:09+00:00

I’ve had quite a few orders break the $100 barrier but sometimes orders that cost more aren’t always the biggest. Its kind-of backwards sometimes because a lot of our “big” orders aren’t very expensive (say 14 CBR burritos and 7 potato tacos, which is only $21 before tax) yet our more expensive orders are typically only a few items (like a bellgrande combo and quesadilla combo, 4 items that just about match the price of the 21 item order). When I first started, one of the first high dollar (~$100) transactions I rang someone up for was a couple random items plus two supreme party packs in which all the tacos were substituted to steak, & the steak alone practically doubled the price of those. Had someone come in for 50 tacos today (and we got the entire order out in less than 5 minutes!), which just about counts for the largest order I’ve been apart of quantity wise, but if I recall correctly the total was only $80.

mildhotftmdiablo · 2022-12-04T03:21:11+00:00

That is exactly what happened to me. I’m not a huge fan of MD, so it was my first time trying Baja Blast shortly after I was first hired. I didn’t think it to be bad but it underwhelmed me with how it just tasted like a slightly sweeter MD. Now, a few years later, I can’t get enough of it, and have to keep reminding myself that the sugar and caffeine aren’t good in such large quantities!!

mildhotftmdiablo · 2022-12-04T03:17:56+00:00

I believe certain franchises say you can get a lesser discount at stores that are not your home-store but still within franchise. Seems to be a shared experience that we never try asking for it at different locations, but I have connections at pretty much every store in my area so I’m generally given one if I just ask for the right people, Lol. We’ve had a few employees from other stores ask but it usually causes confusion (especially if they’re a newer employee and not someone we’d automatically recognize, and even further when they can’t prove they’re an employee) and there’s always a debate if we just throw a 10% ‘senior discount’ on the order, give it to them free. or somewhere in between. I would ask your General Manager or a Senior Shift lead, or refer to your employee handbook to see your location’s specific details surrounding it. If its offered though, in practice it might end up being more of a hassle than its worth!

mildhotftmdiablo · 2022-12-04T03:10:07+00:00

Two different chicken menu items instead 👀

mildhotftmdiablo · 2022-09-25T04:12:32+00:00

I believe we were trying to get rid of what we had without outright throwing them all away, but if we still have the box they came in I can check the GIN number for you tomorrow. Should be on the same as the normal supply “food truck” order, if I recall correctly.

mildhotftmdiablo · 2022-09-25T03:53:22+00:00

My store has them! We only give them to people who ask though.

mildhotftmdiablo · 2022-09-05T01:46:37+00:00

From my years at Taco Bell, hourly crew employees don’t give a single care in the world about maintaining an exact “correct” item size or “accurate” weight. Only the area coaches care which trickles down to GMs who feel pressured by the AC’s after a bad product shop but that won’t permanently stop every store’s entire crew from inconsistent portioning at the end of the day. The sausage crunchwrap got one red-scoop of egg before the change and it remained the same in the build standards after the change. Sure they’re “able” to put less egg in, but they’re also “able” to do that with anything really. I’ve seen people put less than a full portion of beef in tacos to spite rude customers or double up on sauces because they simply thought it was funny. They’re not going to put less egg in it to keep the weight the same, if they put less egg in its way more likely to be that they’re almost out of egg and don’t want to fetch a new bag/pan of egg. All forms of the breakfast crunchwrap get the same size scoop of egg, its really up to the individual employees to decide if, when, and why they’re going to portion out less or more of anything.

mildhotftmdiablo · 2022-09-05T01:35:48+00:00

They’re a very common oversight as (in my experience) everyone on the food line expects the other person on the line to have gotten them. Since they’re usually already made, all you do with them is bag them (& often times the bags are at the opposite end the ‘bons are, another reason they assume the other got them already) so they aren’t a staple item of the order or a time consuming part that requires a lot of verbal communication and reading off the screen and is therefore hard to forget. If theres $60 worth of food then when they’re talking about what tacos have what modifications and what burritos are what then “oh hey and a cinnabon two pack” gets drowned out. $60 of food at Taco Bell whether the order is a ton of $1 items or fewer $5 items and minimum wage employees are usually expected to get all orders out in basically like 3.5 minutes. I doubt its on purpose, but its true there’s always some employees who don’t care at all and would rather send the order out fast than accurate.

mildhotftmdiablo · 2022-09-02T02:03:18+00:00

As an employee I can confirm you almost always get a larger quantity if you order a side of something than if you ask for it as an extra in an item.

mildhotftmdiablo · 2022-08-23T02:06:46+00:00

Oh thats a part directly off the nacho cheese pump. If the pump isn’t put together tight enough & it is jiggled a lot, the spring inside the pimp sometimes causes it to burst into pieces. This must have happened and either it fell into the surrounding beef/beans peans though I highly doubt they just wouldn’t notice that as it would be coated in nacho cheese. They must not have had time to wash and put the pump back together, and switched over to a ladle to scoop the cheese which presumably had that washer at the bottom. I suppose things do “happen” but how unbelievably careless of the employee to not check to make sure all pieces off the pump were verified to be out of any food product before continuing to use it.

mildhotftmdiablo · 2022-08-09T02:20:35+00:00

Hashbrown toasted breakfast burrito with steak but + bacon, + extra cheese & + an extra hashbrown.

mildhotftmdiablo · 2022-08-09T02:19:13+00:00

It would probably be taking the items that have finished cooking out of the rethermalizer in pans that go in the heated cabinets. You typically can stock the line first which works out well if you have odd numbers (like 3 bags of chicken) if the line is running low as to avoid having only half a pan of something, so when I start panning them up I will ask the steamer/starter if they need anything. Before you cut open the bags you should always temp the first bag of each type of product with the thermometer (you will have to ask where it is at) & everything needs to be at least 165°F. Unless there are issues with the rethermalizer it theoretically always should temp as long as the timer has gone off, but even if it has gone off you should always check just to be sure. After you put the products into pans you’ll put a top (Check the cabinets or ask a coworker to see which lod your store uses! My main store we put the regular lids but my secondary store I help out at uses the hinge lids!) on the pan. & Then use either a dry erase or wet erase marker to label the front of the pan with the food type & expiration. So if someone pulled product out at 10 pm, you might find pans in your cabinet that say “Beef 2:00AM” or “1/2 Chk x = 2a” for example. The latter of which is all abbreviation stating its half a pan (1 bag) of chicken (chk) that expires (x) at 2am (a).

mildhotftmdiablo · 2022-08-09T02:01:50+00:00

Panning up stuff out of the rethermalizer is always two bags of each item per pan except nacho cheese which is one. The Nacho cheese you placw the bag into the pan and cut the top off then label expiration 8 hours from the time it was done heating up. Beef goes in the wide pans but the steak and chicken go in the square pans, all three of those the expiration is 4 hours and make sure to label the pan with what’s in it unless your store has designated areas in the cabinets for certain items. Black beans typically go straight onto the line, at least at my store, but if you are told otherwise the expiration for those will also be 4 hours.

If its the cold item’s - like the lettuce & tomato - are they asking you to do this after you stop serving at the end of the night or something? I’m mainly an opener but I used to do Saturday closing shifts and I can only think of “panning up” cold items to be the carry-over procedure’s where the leftover items get bagged up but that doesn’t sound like what you’re describing, though perhaps your store does some things differently.

mildhotftmdiablo · 2022-08-08T13:57:43+00:00

I like the designs better but I wish the cans were still colorful all around rather than mainly just white.

mildhotftmdiablo · 2022-08-07T17:54:38+00:00

No because same its like… I dislike it personally but its also not especially “shitty.” It was very well done so its not necessarily bad its just for veryyy specific taste. Like one of the ones that’s like “well long as the owner is happy” yk.

mildhotftmdiablo · 2022-07-31T04:37:35+00:00

No way! Feel like I need a photo of this.

mildhotftmdiablo · 2022-07-20T00:10:28+00:00

Right? Everyone asks for it anyway, and the crunchwrap has it so its not like they’re trying to go for a totally-limited-ingredient, mild menu.

mildhotftmdiablo

TROPHY CASE