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Date: 2015-01-12
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| Questions | Answers |
|---|---|
| I was getting coffee with my fiancee getting ready to do the paper route we do when we got our coffee which was supposed to have caramel syrup or something like that. It ended up being the worst coffee we ever had it tasted like nothing with a hint of raspberry nastiness. We didn't complain abd ended up going to McDonald's instead. What's your worst complaint story and/or worse fuck up an employee of yours has ever done? | Haha where do I begin. Over the years I've compiled so many stories about customer complaints or employee fuck ups so I'll just tell a short one. I once had a lady order a decaf double double with a shot of espresso. This is surprisingly common and I can never understand why, it seems counterproductive. My employees and I thought nothing of it. About 4 hours later just before close a woman comes in and slams a coffee on the counter and asks for the supervisor. I come walking up front and she starts yelling that her coworker got her this coffee and she drank half of it and now she can't sleep. She goes on and on about how she orders decaf because she has trouble sleeping when she drinks caffeine late... I sympathize because I have the same problem if I drink any caffeine after 7 I'm up all night. I ask her what was in it just curiously and she say decaf double double with an espresso shot... I almost lose it. I explain what espresso is and she tells me I'm wrong that it is just coffee flavoring. This goes on for about 20 minutes I refund her money she goes on her way. Two days later I receive a complaint from corporate about how espresso should come in decaf. As for your coffee may I ask what you got in it? I assume someone put the wrong flavor shot in we have a raspberry flavor shot and I find it atrocious. |
| We ordered the coffee with a caramel shot it was bitter as hell with A faint taste off raspberry pretty much the opposite of what we wanted. | If it was black I've noticed our shots don't blend well with the taste. Maybe the location used an older raspberry hopper to store caramel in those shots stain anything they touch, including the hoppers, with the color, flavor, and smell. |
| What's the worst thing about your job? | Where do I begin? haha... Lately, it has just been dealing with new minors. Now that I'm a tad older and finishing up my degree it is very hard to teach the 16 year olds the job. They are insufferable! Bitching about how hard working 3 hour shifts are, or how rough going to school and then work is and you just want to tell them to get ready for real life because it is going to hit them like a wall. However, over my almost 8 years the hardest thing has been the inconsistencies. Changes in policies or management styles are the worst. You will have one manager who doesn't care about a certain Tim Horton's standard but then her manager will so you are constantly trying to make 3 or 4 people happy. Also, changes in policy or policies that are damn near unachievable are infuriating. |
| Stupid checklist by district managers. I tried got 80%, cut corners got 96% | Hahaha exactly you know what I'm talking about... as for the post of yours that got deleted here is my reply: As long as you didn't call off too often we'd be friends. My back of the house is usually spotless and my freezer is always free of empty boxes. And my dip pans are always filled. I've never had any problems with my overnighters in the past. Now we close at 11 so they eliminated the shift. |
| Hahaha yeah man. We always got shit done but grouchy as fuck by 8am. | Yeah I always felt for you guys always getting shit and working the shift 98% of people don't want. |
| The Sunday morning dt times can suck most times too. | Ugh DT times don't get me started. |
| To be honest it was a pretty good shift if you're a single guy and a student. Fridays and Saturdays we would have drunken club girls craving donuts and our friends drop by. Also all the local Tim Horton's night staff were friends so we would finish duties and hangout. | Yeah that's what I always got from my overnights too. I'm just saying that all the morning people and most of the afternoon people wouldn't be able to handle. I've worked my fair share overnight bakes covering for people and I always enjoyed it. Especially when I used to be a pot smoker! |
| Shhh don't tell em. You couldn't work overnights without smoking to go to bed. | Pretty much haha gotta come down from the caffeine |
| What was the biggest doughnut flop you know of? | Great question! I've seen so many it's hard to remember haha. Recently the dark chocolate donut was a pretty big flop at my location. It was a chocolate fill donut filled with chocolate dipped in chocolate sprinkled with chocolate rice crispy things (which were actually amazing on their own) and had a triangle of dark chocolate as a garnish... really it was just tooo much chocolate. Probably the biggest flop I've seen though is the halloween donut they put out every year. Essential it's just a boston or vanilla cream (its changed over the years) but they put this edible sticker on it that tastes like eating paper... no one ever buys them! |
| Yeah I learned when I was in Costa Rica over the break that the dark roast is so that you can purchase coffee beans from anywhere mix them together and dark roast them and the coffee will taste the same. | Yeah, honestly I wouldn't be surprised if it is a way to get rid of the beans that are rejected for regular roast. |
| What do you advise your friends / relatives to not order? | Everything usually tbh. I really don't think our food is all that great everything is pre-baked. Our soups are powdered mixes or frozen cream blocks. Our sandwich meats are loaded with preservatives. As hypocritical as it seems I am all about local foods. We have a great local donut shop about a block away from my store and I can never understand why people order our donuts. Same with coffee our local coffee shop is top notch and people over look it. I guess it all benefits me because those places are busy but not crazy busy which means on my days off you'll find me there haha. |
| I like getting bagels toasted with butter, but why on earth is there such inconsistency with this? Sometimes the bagels will be very toasted, other times not at all, sometimes a tonne of butter, other times very little, and everything in between. | It really has to do with the toaster. If there is a bulb out in the toaster it makes a huge difference. Same goes for the belt if that belt is older it moves slower and causes things to get a tad toastier. The standard is a toaster set on 6 but that is so different from location to location. As for the butter it really depends on who is making it. Cream cheese is supposed to be scooped using a scooper but butter really is freehand. I am known to over butter, it will tell you pretty much exactly how the person making a bagel likes their bagels buttered haha. |
| Timmies calls are the highlight of my day, they're usually a pretty clean location to work in, and then someone like you tries very hard to give me free coffee on my way out. | Yeah no frier means no grease and yeah I usually always give the repair guys some donuts and coffee on the way out. Also, its nice having someone to bitch about the local sports teams with haha. |
| Of all the baked goods that you are suppose to throw out, how many make it to the dumpster? | Sadly, a lot! I am a night shift supervisor, mostly, and my location closes so we throw out around 5 or 6 dozen a night. It is really sickening knowing we throw out probably thousands of pounds of food a year. As for donuts that "expire" which the Tim Horton's standard is after 8 hours... we rarely throw those out and mostly it is just us supervisors saying "fuck that, I am not wasting stuff twice." |
| Ever considered donating it to say local shelters? | I've made the suggestion apparently it is against company policy. Liability reasons was the excuse I was given. |
| When you say rarely throw those out, I assume you mean the staff eats them not you just keep selling them right? | I mean we keep selling them. We have to have a certain amount of product in the showcase and if something rarely sells we usually just keep older product there instead of having to bake an entire new batch and waste that too. More popular donuts usually get sold pretty quickly so this isn't a problem there but those old fashioned plain or glazed in the showcase at 9pm were probably made at 10am. |
| Also a Tim Hortons Supervisor here, I got the same excuse too. Liability if whoever we donate it to get's sick. | Yeah, its a bullshit excuse. Thanks for the confirmation that it isn't just my owner. |
| Ever thought of selling old product to farms? Pig producers can use old bakery products (sparingly) as feed ingredients if the farmer likes to mix his own feed on site. Odd bit of way to make money if yours is a Tim's in one of the thousands of tiny Canadian towns nearby pig farms. | My location is in a suburb of a US city so that probably wouldn't work. |
| I worked for a different restaurant chain. I'm pretty sure this is common practice for any place that sells food. Besides, why would you help people that are starving? /s. | Yes wouldn't it be horrible if corporations cared about people! |
| It's a weird policy. I work at Starbucks in Canada and we donate our left over pastries on the daily. But I worked at Subway for awhile and they wouldn't let us donate the left over bread. Maybe it's a franchise thing? | Seems like it is at the discretion of the owner and they just use that so they don't look bad. |
| They are following the the law. Don't hate the player hate the game. | Are they? because Panera donates and it is down the street from my location. |
| Is the coffee at least drinkable? or does that contain pubic hair like at mcdonalds. | For cleanliness and freshness the coffee is usually good. Pots are used so quickly they don't have time to sit very long and usually all the equipment is clean. As for quality, imo our coffee taste like water that is coffee flavor but then again I'm usually a gourmet coffee drinker (I do pour over, vacuum, and french press at home) with beans from a local roaster. |
Last updated: 2015-01-12 22:14 UTC | Next update: 2015-01-12 22:24 UTC
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Submitted January 12, 2015 at 03:14PM by tabledresser http://ift.tt/1Im1No9
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