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Current and Former (Fast) Food Service Workers - How do you handle requests like “All the fries you can give me”? (lemmy.world)

submitted 10 months ago by signposthead@lemmy.world to c/asklemmy@lemmy.world

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Just curious as I’ve never been on the other side of the counter, how does this sort of thing tend to work at restaurants? Fast food and fast-casual places are where I’ve heard customers say things “pile as much lettuce on there as you’re allowed to” - is there ever a limit your supervisor instructed you for things like that?

Now obviously with up-charge items like extra meat or certain toppings I know the sizes tend to be pre-portioned to a serving utensil, but something like extra onions or tomatoes that goes uncharged - has anyone gotten into trouble for giving “too much”?

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[-] MashedPotatoJeff@lemmy.world 75 points 10 months ago

It's been a long time, but I used to work at a corporate dining place that did a lot of take out business. I once had a man ask for "as much thousand island dressing as possible".

I was going to just give him two portions, but my coworker convinced me to fill a large soda cup instead. Why not? We worked for tips after all.

The customer was pretty bewildered. He clearly didn't really want that much dressing.

[-] snackzilla@lemmy.world 8 points 10 months ago

When you work for tips, you are actually working for the customer since they're paying you more?

[-] MashedPotatoJeff@lemmy.world 6 points 10 months ago

It certainly creates an incentive to act in ways that please the customer at the expense of the business. But the restaurant controls your access to the customer, so it's best to tread lightly.

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this post was submitted on 29 Dec 2023

104 points (96.4% liked)

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