I find it so laughable that other posters are agreeing with the managers. They are not premade at BK, they make them when you order. I’m making their cost Cheaper, which should make them happy.
I actually did try to change my order to cheeseburgers without cheese, as retarded as that sounds. They told me it was too late. They lost a customer - for good. Will they survive without me? Of course, but whoever thinks this is a good business decision is out of his or her mind.
I seriously said, “WTF?” when the new owner of a restaurant where I cooked started charging customers an extra 10 cents if they asked for sugar-free syrup for their pancakes. She had gone over an invoice from our supplier and discovered that the SF syrup was more expensive (the regular syrup came in gallon jugs, while the SF syrup came in small bottles like you’d find at the grocery store).
Aside from discriminating against diabetic customers and creating general ill will, the policy was plain ridiculous when you considered just how few requests there were for SF syrup. Order a case, and it would last for months.
I find it so laughable that you don’t seem to get that the special was on cheeseburgers, not hamburgers. It’s like when the grocery store runs a special on Lay’s chips, I wouldn’t expect to get Doritos or Ruffles for the same sale price even though they are made by the same company.
Or, if the store had a sale on 2-liter bottles of soda, I would expect to still be charged the regular price on 1-liter bottles, even if that price were higher than the sale price on the 2-liters.
Yes, they are. They couldn’t keep up with the volume of orders if they weren’t pre-made. They don’t let the cooked food sit out there for hours, but if you order a regular Whopper or whatever then, unless business is really quiet, the reason it gets to you so quickly is because someone had already made it.
So are you telling me that after I order at the speaker and drive the 30 feet to the window they didn’t actually take a frozen patty out, put it on the grill, flip it a few times, cook it to the desired temperature, put it on a bun, slice some tomatoes and lettuce etc., dress it, wrap it and hand it to me just after I handed the person my money? I’m totally blown away.
Next you will try to tell me they didn’t take a potato, slice it, deep fry it, and serve it to me in the same amount of time.
I worked in South Korea, and they have no word for ‘vegetarian’, apparently. My SO was a vegan and we had lots of fun and games, walking from restaurant to restaurant trying to find a cook who understood ‘no meat, please’. We came across quite a few who understood ‘no meat’ as being 'you can put Spam in the dish, and a few who thought ‘no meat’ meant fish was okay - you can see the misunderstanding.
We often ate in restaurants with my SO eating only plain rice and kimchi and me chowing down all of the meat and fish, with concerned looks from other tables as though I was denying her the right to eat protein (you must understand Korean culture to appreciate this).
How long do you think it takes to assemble a sandwich? An experienced line employee can toast a bun, slap a party on it, dress it, and wrap it under 30 seconds. The overwhelming majority of burger chains (BK included) stopped staging assembled burgers decades ago. At the chain where I was a store manager for years, staging assembled sandwiches was grounds for summary termination if you got caught.
My experience is twenty years ago so maybe that counts as decades.
Those thirty seconds for reach order add up, though, if you wait for an order before slapping the required items together and sending them into the warmer.
And if you order a regular Whopper it’s there for you as instantly as someone turning round to pick a burger up can be. You can even see it waiting to be given to you in those glass racks. Mind, this is the UK, but American Burger King servers can also not circumvent space and time.
In the McDonalds and BK’s that I frequent in the U.S., you can see into the line where the food is assembled. Yes, everything is precooked, but they definitely aren’t just grabbing a burger and sliding it into a slot. 30 years ago, when I worked at McDonalds, everything was staged. Around 15(?) years ago, they switched to “I’m not just making a burger, I’m making your burger.”
The patties are made ahead and kept in warming drawers. The cheese are in chilled drawers. The twain shall not meet until the order is placed.
A couple of years ago I drove thru a Rally’s and ordered two chili dogs with just chili and onions, fries and a Coke. The kid repeats my order over the speaker:
“So that’s two chili dogs with just onions, large fry, large Coke?”
So I reply, “yeah, but I want chili and onions on the dogs.”
Kid replies, “Yeah, um, sir, chili dogs have to have chili on them, or else they’re just hot dogs.”
Kid was far quicker than I was.
American Cheese is a real kind of cheese, not “process cheese” not “cheese food”. That doesn’t necessarily mean the particular slices a food joint is using are actually made of real American Cheese. Kraft Singles aren’t, but that’s irrelevant, since I doubt most chains are using those. I haven’t eaten at Subway in ages, but last time I did they had real American Cheese. Didn’t even have orange food dye in it. I’d guess most sub/sandwich shops are more likely to have real American.
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