Kati:
: I work drive through because it is easy less interaction with people, quicker, and you get a little space to breath between people that blow smoke in your face, hot-boxed cars, and rude people that think because you work at McDoanld's that your IQ is so where between ten and can't finish a complete thought with out help from the aliens that inplanted that chip when I was eight. Mike:
You mean that chip on your shoulder? As for what I think of food service employees, it depends on the actions that they demonstrate. I don't automatically assume that anyone has a low "IQ".
Kati:
Oh and the fact that people assume that I can't hear
Mike:
Well that speaker is a few inches away from the driver's door. It's not that they assume your audio challenged, it's a misunderstanding of how sensitive the mic is.
Kati:
or that I can serve breakfast or lunch when ever it is ordered. And "can I have that fresh" is that what you said or did you say you want the old non-fresh food we made a MAXIMUM of ten minutes ago.
Mike:
Well when I've received a cold burger 3 straight times at one place, yes I will request a freshly made burger and fries, and I don't mind the wait. Maybe your customers who request that have had problems with cold food.
Kati:
And since when do we have an option of dark or light meat chicken McNuggets? Sure you can "BIGGY" size that as soon as we move three blocks down the road, change our name to Burger King, and install microwaves and smear catup on the ways.
Mike:
That's not an unlogical mistake. Boston Market and other places give you the choice of "light or dark meat". As for the "Sizing", all places have their own lingo, "Biggie Size", "Whatasize", "Texasize", "Supersize", "King Size", "Mondosize", "Whateversize". It's easy to confuse the terms. Btw, BK's term is "King Size" (formerly "Go Large"), it's Wendy's that uses "Biggie Size". If a customer can let a food service mistake slide, then surely you can lighten up when a customer misunderstands a menu option or uses a wrong shop term.
Mike:
"Hello are you there", if I wasn't resonding, that would mean A) you aren't talking to me and you are exercising your voice or you like to hear yourself talk (B) I would rather surround myself with intellecually stimmulating persons (C) I still can't figure why I am here and why everytime I wear this headband thing that is also attached to my waist that I assume is there for an uncommfortable reminder that I lost my best friend's really awesome headband with yellow flowers attached, in second grade and am still not trustworthy and I am uncapable of comprehending the voices I hear are not satan arguing with my acoholic/drug abusing father about the number codes for bathroom humor is consisting numbers 1-3 and coke and the fact beer does come from a plant with roots, but unless in an Indiana Jones movies the roots are not commonly served with beer.
Mike:
Oww!! What a mouthful! Dealing with the public is not a cakewalk. I'm sure you have plenty of good customers also who know what they want and even have the correct terms and understanding of the menu. How about at least acknowledging them? They pay your salary. Hopefully your "chip" isn't obvious, to the point where it has an affect on your conduct and exhibited attitude at the register.
What exactly is "doing a number 3"? That's one term that's escaped me.
Mike.
