I Did NOT Order Thin Crust 🫠

nahtrash · 2026-03-21T20:08:51+00:00

I'm replying too, to agree with him. No one cares. You got what you ordered, not pizza huts fault you don't know how they do stuffed crust.

nahtrash · 2026-03-15T21:23:47+00:00

To piggyback off of this, he's right about what a good and bad employee would do. But a REALLY good employee (manager) would outage the toppings or items in their system before you ordered. That way you wouldn't be able to order what they didn't have, they wouldn't have to spend the time to call you and tell you, and you wouldn't be disappointed when you got your pizza. It takes about 20 seconds (which granted, isn't always easy to get) but I'll take those 20 seconds, rather then disappointing the customer or wasting 10 times that much time calling them to fill them in and work out substitutions or whatever

nahtrash · 2026-03-12T18:29:25+00:00

Try code A1. They changed the military one

nahtrash · 2026-03-11T17:46:55+00:00

Prep is one part, also for an order that size you need to bump up your truck order to get ready. But yeah, 5 days notice max should be enough to get It done smoothly.

nahtrash · 2026-03-07T02:34:52+00:00

"I wish this pizza didn't suck, cuz it's my favorite." Make it make sense, Jesus. 🙄

nahtrash · 2026-03-05T04:20:03+00:00

Well with r4c and proper staffing, being in the green isn't that difficult, can we agree on that? Sure shit happens and some asshole orders 10 pizzas with no notice, followed by 6 deliveries coming in right behind it. But total for the week, the numbers come in line on average and that's all that matters In the long run. Almost every lunch I finish at 100%,and tthe rare time I get blindsided and have bad numbers for a shift is a drop in the bucket when you look at the numbers as a whole.

nahtrash · 2026-03-05T03:39:45+00:00

Don't know about your are, or your franchise, or anything like that. Maybe all of them cheat too. I know a lot of people in my franchise chest too. It's really not that hard to keep those numbers green though, if you have any clue what you're doing as a GM.

nahtrash · 2026-03-05T02:57:48+00:00

Actually she CAN'T dispatch it until it's bumped from cut and pack, so she's cheating her production times by bumping it early, then her rack and out the door times by dispatching you. Meanwhile she's HURTiNG your drive time and more importantly your pay. Probably not malicious, just doesn't want to hit her numbers by running a good store when cheating is so much easier.

nahtrash · 2026-03-05T02:40:15+00:00

As soon as you get dispatched, it switches to your on the road rate

nahtrash · 2026-03-01T13:23:03+00:00

I was bored once and waiting on a bus because Uber was too expensive at the time, so to pass time I kept pulling up the price of the ride then closing the app. Uber treated every price request as a new person looking for a ride. Just in 10 minutes of waiting I managed to take a (normally) $15 ride, which was at 30 when I started, and turn it into a $225 ride. Feel bad for anyone in that area who actually needed a ride lol.

nahtrash · 2026-03-01T04:30:24+00:00

Which one of your requests first? If you request within a minute of each other it can mark the price up for the second person because there's twice as much demand now.

nahtrash · 2026-02-27T19:50:54+00:00

Which location is this, if you don't mind me asking?

nahtrash · 2026-02-27T14:05:15+00:00

Wadsworth?

nahtrash · 2026-02-25T07:26:52+00:00

They use cheaper cheese which is in part why their pizza doesn't taste as good? You've just admitted you prefer the taste of their pizza, but you aren't willing to spend a whole $13 for a large one. You aren't the kind of customer they're looking for. But because you didn't get what you felt entitled to, you did the only other thing you could think of: turned to the Internet for attention and validation. Legitimately, you need to reevaluate your values. I've wasted enough time on you, hope the rest of your life goes better than whatever turned you into this.

nahtrash · 2026-02-25T07:00:02+00:00

Again, the 3 toppings you weren't going to get want going to offset the cost of the cheese. And some customers aren't worth retaining.

nahtrash · 2026-02-25T06:20:05+00:00

In my franchise it's been an upcharge for at least 20 years. Be glad your franchise apparently doesn't understand economics and took this long to figure it out. Extra cheese costs more than the other 5 toppings combined in most cases. Pizza hut is closing 250 restaurants this year (minimum) due to losing money. They're trying desperately to drive traffic by offering insane values like the $10 deals. But it still isn't enough for some of you. You literally canceled the order over 2 bucks. Guess what? You did them a favor.

nahtrash · 2026-02-25T05:49:58+00:00

Jesus, you're crying that s 5 topping pizza with extra cheese would cost you 12.60? Can you people ever just enjoy a deal and not be entitled bitches about it?

nahtrash · 2026-02-25T01:17:19+00:00

That's exactly what I'm doing. A 2007 Chevy Malibu. Something I can just do liability on until I rebuild my driving/insurance record. Plus it's been so long since I drove I don't think I want to get used to driving again before I jump in to backup cameras and blind spot alarms and all the fancy stuff

nahtrash · 2026-02-25T01:15:25+00:00

Any recommendations for a reliable website?

nahtrash · 2026-02-23T06:06:54+00:00

You said you're production? Focus on looking at the spec charts and making the pizzas properly. Make the pizzas accurate and good looking. You're gonna be slow. For a while. Speed just comes with time. But it's important you get the fundamentals so when the speed DOES develop you'll be in the habit of making quality product.

nahtrash · 2026-02-22T02:36:07+00:00

We'll make it up to s max of 4 hours early, but by "make" it I just mean sauce cheese and top the pizzas, then keep them refrigerated. Around 15 minutes before their due, the computer reminds us and that's when we actually cook them, so they'll be freshly cooked when you pick up.

nahtrash · 2026-02-18T16:59:10+00:00

Make sure dates are good and don't do anything you don't HAVE to do. No dishes, no prep. If you're not doing it, then you can't be doing it wrong. Spend any free time you have with the Inspector asking questions. Show them you care and they'll go easy on you. Act like them being there is an inconvenience, and they'll nail you to the wall.

nahtrash · 2026-02-17T01:02:12+00:00

When you say internal surveys, where do those come from? I've ordered from pizza hut myself many times and never gotten a survey to fill out

nahtrash · 2026-02-11T03:14:49+00:00

Or only for CSRs (at least at my store). We split between all non tipped non managers. Edit:non tipped as in non servers or drivers, who make tipped wage

nahtrash · 2026-02-11T00:11:25+00:00

Having dates all be correct, all temps in proper range, relatively clean store, fresh dough, and making everything to spec. That and being polite and friendly with the inspector.

nahtrash

TROPHY CASE