Hi, does anyone know what kind of barbecue sauce Jack's uses?

(Jack's Family Restaurants, not Jack in the Box)

Thanks!

I feel like this is happening more often, but is it to help the average of the time it takes to serve people? If so, and the system is that easy to game, what’s the point?

Can any one here please tell me the Brand of Hots/Hoagie Spread that Charley’s Cheesesteaks uses?

If any of you work there and can get me a container I would happily pay you for your efforts.

How did Ray kroc and mcdonald's work between 1955 and 1961 when he fully bought it out work, he franchised locations but wasn't he also ceo? How do you franchise your own chain, and is it true he had rights to the brand in all the US except arizona and California where locations already existed by then?

I stopped at Harvey’s for dinner yesterday and the guy looked very suspicious when he gave me my food. After eating a few fries I felt a pain in my tongue so I looked in my cars mirror to see that my tongue was bleeding I had not bit it but it felt like it was sliced open and it actually bled for a while. What could he have put in/on my fries that I couldn’t see that would cut my tongue and can it cause disease or infection or something?

edit: i tried a full face of makeup yesterday and at the end of my shift my makeup still looked good no smudges usually i just wear lashes and eyeliner

I work at a small coffee chain that has a drive-thru and cafe. There's a huge menu, but people drive past it and go straight to the window to order sometimes. It's annoying and I'm wondering, does this happen at larger fast food chains?

Is the chicken used in the chicken strips and crispy chicken sandwiches precooked? I got a crispy sandwich from them today and the chicken was very pink looking so I was scared to eat it

I’m looking for Current and former fast food employees of to fill out a very short survey I made (5-10 minutes). I am a college student writing a paper on communication in the fast food industry. It would mean the world if you filled out this google form linked below. THANK YOU FOR YOUR PARTICIPATION

https://forms.gle/CEDFkB78p4u9mLHm7

Hello, me and my boyfriend went to McDonald's and he got an iced coffee (a pumpkin spice iced one to be exact). He keeps getting these chunks in it, what are they? He says this isnt the first time hes gotten these chunks in his iced coffee. They aren't sugar crystals, theyre soggy. So, what are they?

I got hired on as a manager at Wendy's. I've worked for Sonic and McDonald's. I have plenty of kitchen experience, but I've never been hired on as a manager.

Any tips for what to expect/ attitude to show the first few months

i just turned 18 and this is my first fast food job, i’ve worked in other fields just not this one. i just had my first day of training and i’m extremely overwhelmed. i’m good at remembering things, and getting the hang of them, i learned how to tattoo at 15, now in an apprenticeship for it; so you kinda get the gist. i was tested on my memory for making certain things, this job is a frozen custard place, so specifically shakes, concretes, sundaes etc. i’m worried i won’t work as efficiently in time. i don’t want to stress anyone out. all of my employees are roughly in my age group. remembering the menu and how to make every single thing is so overwhelming and i really don’t want to f this up. the menu is HUGE, and everyone is so good at it, even though we’re severely understaffed, my manager was taking in interviews while training me. any tips for remembering things? or helping with this sinking paranoia?

A recent experience at Cinnabon left me really curious to understand if I’m remembering things wrong or if this is really how it has always been…

To make a really long story shorter, I went to purchase a pack of 6 Cinnabons but was told in a nutshell that the 6 pack buns are never sold fresh and only from the night before.

If I want fresh buns I would have to purchase them at the individual price and have them individually boxed.

Can anyone working at Cinnabon shed some light on this for me please? I’m trying to wrap my head around why customers would have no other choice than to purchase buns from the night before.

Thanks 😊😊

I wouldn't think it is but maybe others do. I started making it a habit to check, despite how simple or complex the order is only because I've been stiffed so many times with the wrong order by the time I got home. Every now and then, I'll laps and take the word for it and almost always regret it.

Today, I went to Chick-fil-A. I ordered a grilled nugget entre and a spicy deluxe sandwich entree. I didn't think they can mess this up. I got my food and started pulling out. Then I had a thought that made me check the bag as I was well past the drive-thru window. Lo and behold, they gave me regular nuggets with a grilled club sandwich. It turned into a shitshow with me trying to get their attention while holding up everybody behind me because I wanted my order right. Eventually, one of the employees noticed and ran up to me to switch out my order.

I just want to know if I was in the wrong here because I did not confirm the order before I took off. In my opinion, especially with the prices being paid, it should be the full responsibility of the restaurant to make sure the order is correct. To be honest, I think they should have done more than just switch out my order. It's not that I want free food for the sake of free food and being a Karen, it's that I believe I shouldn't have to double check the food that I ordered after paying a premium for just two items.

Perhaps if they gave some sort of free food vouchers every time they mess up an order, they'll get the future orders correct.

Or next day pay? Being paid biweekly kind of sucks so I was seeing if there was another option.

When I went to Jollibee to order a sundae the cashier told me that the sundae wasn't available but the coke float was. It makes no sense because the coke float also uses the same machine as the sundae. And I can also see an employee using it to serve someone a sundae. Is there a reason for this or is the worker just lazy?

Im have been working for 6 months now, I get a lot of closing shifts both front of house and middle of house (doing dishes, cleaning burger station and ect)

Everyone seems to finish their close really early like 30 minutes after the store closes.

I feel like im slow and I need tips on how to close more faster for both front of house and middle house closes. As well as what managers usually care/not care abt.

I started working at Burger King as a team member on the 4th of July this year. I worked only maybe a couple days a week for a few weeks and now they want to schedule me more hours. That would be great, but I had a rough day and now I kind of want to quit. Several customers got frustrated with me. My manager got annoyed that I wasn't handing out crowns at the drive through, but when I do most customers (usually older folks) take offense to the gesture.

I admit I have a bad habit of backing out of things the moment they get hard, but if anyone has any words of encouragement or advice I would greatly appreciate it!

What is a reasonable pay for workers ?,

It's a bad look (I was looking at reviews and someone noticed and i feel like it'll just keep getting worse) at my wendys location but I don't wanna risk my job by telling my manager they need to fix the problem what do I do?

I used to work there in highschool and have been craving their avacado hummus and the ranch. If someone could send me the recipes for those two it’d be so appreciated!!

I work at wendy's and when someone wants like a cookie or a frosty or a drink I'll just give it to them because it's very small and my managers don't care when I do could they screw me over. They have given out free food to other people who don't work here because there friends. (I only do this when it's the shift managers not the main manager and the shift managers sit on the phone and smoke in the office so)

Why does Arby's have you pull forward and wait for them to bring your food outside even if there are literally no other cars in the drive-thru. And if they're going to do this how come they don't ask you about condiments? It just makes everything take longer.

Context:

So I was at an Arby's to get some potato cakes today. It's a Late Sunday morning, so nobody's on the street, I was probably the first person to come through the drive-through that day.

I pay for my food, and they explain they have to make the potato cakes fresh, so they ask me to pull ahead and park and they'll bring the food out to me. And then.... nobody else ever comes through the DT behind me. I ask the manager who brings the food out, how come I had to pull forward when nobody was behind me?

And the conversation went something like this:

"Oh, well we were waiting on your potato cakes."

"Ok, that's fine, I appreciate hot potato cakes but nobody was behind me so why would I need to park? Is it because you're trying to make your drive thru times look better for corporate or something?"

"No, it's because the potato cakes take a while to cook and we wanted to get to the next car."

"Ma'am, there were no other cars and obviously I could have gotten out of the way if a car did come through, but no other cars came through. I feel like this makes it take longer for me to get my food because you have to bring it all the way outside."

Her: "No it's faster, because the door is right there." (LIES LIES LIES)

Me: "It's not faster if I have to ask you to go back and get me ketchup though. You have to admit this doesn't make sense."

So she said something about yeah I made some good points and she would discuss it with her team.

Anyway... I guess I'm just autistic and I don't like it when things don't make sense but if she would have just told me the real reason, like they want the DT times to look better but they also want to get fresh hot food to people I would have accepted that and thanked her for her transparency.... but I just..... UGHH Let's do things the most inefficient way possible so we look better to our corporate overlords, I guess?

I know the usual, like dress professionally, always smile, and be your best self. Are there any other things I should be aware of though? Abit nervous to be honest

So I currently work in retail and want a change. I live in California where ff employees are now earning $20 an hour. My question is, as a 56 year old woman with open availability and a desire to work super early hours (like starting at 4am or 5) what are my chances of getting scheduled at least 30 hours a week at a ff place. Are some better for giving full time hours or do all only schedule part time as a rule?

Yay! Landed my first official job, started off doing landscaping and contracting now into fast food for a better and more stable pay

Does anyone have any tips? I got accepted as a cook, very excited.

So a little backstory, the Hardee's in my town closed due the previous owner evading his taxes, and a little while ago it opened back up with a new owner. I had first applied to get a little bit of cash for my addictions before my construction job started in June, but my Boss didn't know how to communicate correctly and I ended up starting halfway through May, with only on pay period between when I started there and when I started construction. I went to work for one pay week and decided to just leave after it finished because the work environment sucks. Now, my paycheck is about two weeks late and my boss is refusing to pay me because I have to finish onboarding. Can she legally hold onto my paycheck like that when I technically don't work there anymore?

I have a second interview at mcdoanlss and I’m not sure what there going to ask. At the first one they asked my availability and questions like “when was a time you helped someone”. I have questions.

What Will They Ask? Do I need my SSN Card? The interview is in 2 hours I’m stressing over here

EDIT: It’s pretty much the same as the first interview, some bland questions and availability stuff. Zero Idea if I got hired he said he would check the schedule and be in touch. I’ll update if I get hired or not.