Unfiltered Story #150928

, , , | | Unfiltered | May 13, 2019

(We have a notoriously uncooperative customer that comes through drive thru almost every sunday and order the “Sunday Special.” She never explains herself, and only ever refers to it as the Sunday Special. All three staff, including myself and the supervisor, are new to this store and have never worked a sunday before this)

Cashier: “May I take your order please?”

Customer: “Sunday Special”

Cashier: “I’m sorry, I’m not sure what that means”

Customer: “I want your manager”

Supervisor: “I’m the supervisor for this shift, how may I help you?”

Customer: “You need to take my order. She doesn’t know it”

Supervisor: “I’m sorry, but I’m not sure what you’re asking for either. But I’d be happy to ring it in for you if you tell us.”

Customer: “I’ve been coming here for years. Find the young lad that knows it”

*they both look at me*

Me: “This is my first sunday, too. I have no clue what she means”

Supervisor: “I’m sorry, but we have several male employees and only one of them is working right now. He isn’t familiar. But if you’d like to tell us what you’d like, I’d be more than happy to make it for you”

This back and forth goes on for over 5 minutes, with her repeatedly saying that “everyone knows her order” and “she’s been coming here for years” Finally, we get it out of her. It was a plain hamburger, with lettuce and tomato on the side. 5 minutes for something that could have taken us 30 seconds)

You Had (Number) One Thing To Do

, , , , | Right | November 26, 2018

(For a number of years, our menu was a little backwards; our bacon cheeseburger was the #1 combo and a plain burger was the #3 combo. Some variant of this conversation happened almost daily.)

Customer: “Can I get a #1, please?”

Me: “Okay, one bacon cheeseburger. Anything else today?”

Customer: “No, no, no, the number one.”

Me: “That is the number one.”

Customer: “Well, how was I supposed to know that?”

Mopping Flopping

, , , , , , , | Right | November 8, 2018

I generally work closing shifts and, as such, I’m responsible for mopping our dining area. We always do it in sections so that there are always tables available to sit at.

I’ve pulled out one section of tables and created a decent barricade around the area with them, the chairs, and wet floor signs. It’s obvious I’m mopping, as the bucket is in the middle of the section and the floor is wet.

I get halfway through this section when three or four guys come in. As I’m also responsible for cash, I stop mopping to take their orders. As I’m preparing their drinks, they go over to the section I’m mopping, dismantle the makeshift barrier, and set up a full table right in the middle of it, despite the dozen other places to sit.

They come in every night for two weeks, and it didn’t matter which section I am mopping; they always put a table back in it and sit there.

Sunday Special Needs

, , , , | Right | September 14, 2018

(We have a regular who comes in most Sundays. She doesn’t seem to understand that employees change and people that were working there years or months ago are no longer with us. She always expects us to know what she wants, calling it the “Sunday special.” On this particular Sunday, I am working my first ever Sunday shift, along with a cashier and manager that both transferred earlier this week from another location.)

Cashier: “Welcome to [Fast Food Restaurant]. How may I help you?”

Customer: “Sunday special.”

Cashier: “I’m sorry, I don’t know what that is. Could you please tell me?”

Customer: “I want your manager.”

Supervisor: “I’m the supervisor for this shift; how may I help you?”

Customer: “She doesn’t know what I want. You ring it in.”

Supervisor: “I’m sorry, but we’re all new to this location; could you please tell us what you’d like?”

Customer: “I’ve been coming here for [however many years]. Find the boy that knows my order.”

Supervisor: “We have several men that work here, and none of them are in today. But if you’d tell us what you’d like, I’ll be happy to make it and do my best to remember it for next time.”

Customer: “They told me it’s in the office. Find my order in the office. Your general manager put it there.”

(At this point it’s been close to five minutes of her refusing to tell us her order.)

Supervisor: “I’m sorry, but if you don’t tell us what it is you would like, I can’t serve you. So, please, either tell us what you would like, or move out of the way for the next guest to place their order.”

Customer: “Okay, I can tell you just this once, but if you don’t know it next time, I’m making a complaint.”

(She finally told us. It was a plain hamburger with lettuce and tomato on the side. She wasted five minutes for an order we could have made in under one. I wish I could say this only happened once, but every time there is a new staff member working, it happens again.)

Here’s Our Two Cents: Go Away!

, , , , , | Right | September 13, 2018

(I live in Canada. We have just dropped our one-cent coin from circulation. Prices on cash transactions are now rounded up or down to the nearest five cents, while debit and credit transactions are left “as is.” This is all handled automatically by our tills, and our receipts still show the rounded cash price even on debit transactions. Shortly after the switch, we receive this through our online survey:)

Complaint: “I wish to report an act of FRAUD on the part of your restaurant. I ordered [combo], and my total was shown as $10.10. However, in reality, I was charged $10.12. This is not acceptable, as you are blatantly overcharging customers for their food. I wish to have this error corrected, and as a reward for pointing out this GRIEVOUS ERROR, I will accept my thank-you in the form of three large [sandwich] combos and a $25 gift card.”

(I don’t know if he ever got his “reward” or if anyone explained the changes to him, but he wanted over $50 in freebies over two pennies.)

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