Okay so this is my first job, I’m 17 and this is my first day. Shift is from 5PM-10PM on my schedule it says hand ons practice on my 3rd day but my manager told me like the first 2 week will be on the computer mostly he said for abt 2 in a half hours and the other watching over people and he mentioned up front so any tips before I go in

It was never top grade sirloin, but the quality of the steak meat option has dropped off a cliff. What happened?

Today I got one of those new toasted burritos and opted for steak. Instead of the little strips they used to have (like the chopped steak in a philly cheesesteak) now the "steak" is this slimy, flat, deli-sliced stuff that tastes exactly like a can of cat food smells. I took three bites and threw it in the trash.

Thanks for reading, I'm just venting but I am so tired of enshitification!

I'm looking to get some ideas on ways to organize the freezer better. My store has a small freezer, it's annoying and crazy considering we are in a college town and have about 7 bars in town. Our fryer food is obviously our top selling in MTO. Not to mention we are in the top 10 for SBC drinks in our district. But our freezer constantly looks like a toddlers playroom.

We have build tos for everything that the overnight supervisor orders. But man my partner just can not seem to grasp the concept of ordering it seems. Leaving me to have to order extra things in the 2 nights a week I order. Which then he doesn't put away properly because he claims there is no room or doesn't know where things should go. Now I have 1st shift bitching about the freezer state and 2nd shift as well. But every time I come in I fix this freezer and get the stacks gone as well as putting away the truck freight I deal with. How are some of your stores handling your freezer? I recently moved all the purees we had to another shelving unit that had some bread (so they essentially swapped places) because 2nd shifts rte and hot cart stuff would just sit in a stack in front of the shelf and never be worked through or put away. So the reverse psychology of putting something every shift needs to get to in that area has started working. But of course I have one supervisor on another shift who hates the change and complains daily. What has worked well for your store? Aside from don't order so much because I can not control the other 2 people who order things for freezer.

While I understand the basic idea behind SM, KMs, and HMs changing to polo shirts I absolutely hate the new ones. If you want them to be in polos that’s fine but make them solid black, or grey, don’t dress them up like a McDonald’s supervisor from the 90s