Enterprising chap 
Scott here to drop some truth bombs 
The haters are out in force
He really does seem either r-slurred or thrown into this with zero training lmao
A rival GM bitter over being fired chimes I.
But seriously how the frick can this be this hard. This is a small shitry town.
Why the fuxk would you work at the worlds worst fast food restaurant without getting paid lmao
A few more bad reviews and a thanks for the feedback nestled
A man of integrity
Ok but really the only reason I posted this is cause our boi didn’t make it
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The franchise restaurant I worked at went through several GMs after I left. We had a dishwasher whom I honestly thought was hired from one of those "employ the mentally handicapped" government programs, and she got promoted to GM.
The restaurant has since been torn down and there's now a car wash on that property.
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Lmao Chad "r-slurred office District Manager" move
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This is something I don't get about food service places. They b-word and moan and whine and groan about labor cost because all of their staff are hourly. Then someone in a management-lite role (shift lead or whatever) gets promoted to salary (even though their job duties don't change at all, they are still doing exactly the same shit on exactly the same schedule) at effectively the same hourly rate, and the complaining stops.
The same amount of money is still being spent on payroll. The number does not change. You are still spending x amount of money on your employees. All that changes is which column on the spreadsheet some of it goes under. Yet owners act like suddenly "labor looks great! we have so much extra money laying around! we don't have to send people home early anymore!".
This baffles the absolute shit out of me. THE PAYROLL EXPENSE DOES NOT CHANGE. In many cases it goes up. Is this just what blind metrics/KPI obsession looks like at the wagie level?
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Nightmares of being left with shitty labor metrics and being blamed when we're over on hours. I can't help how many people come in, and I can't send everyone home at 7 when we often get a rush at 730.
Got fired from one location, the AGM tried throwing me under the bus and I did quick maffs to show I would've needed like 150 customers between 8pm and 10pm to stay above, even with a skeleton crew. He had dirt on the regional manager so I was SOL. Lots of "managers fricking other managers wives" happening there.
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Dated a server for a while and I learned that every single restaurant is a complete soap-opera-tier shitshow behind the scenes. Everyone's fricking everyone and even if they aren't they act like they are, all the cooks have criminal records yet are the sanest people in any given room, half the staff are addicts of one sort or another, and every location has at least one uncle-bad-touch manager.
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The place I'm drawing this anecdote from was primarily staffed by college students but the places I'd worked at previously matched this exactly. Become friends with the cooks if you're ever trapped working at a restaurant. It will pay off. Whether it's free drugs or protection.
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Sane criminals are the scariest criminals. They're good at what they do.
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"At the end of the day, we're here to make money."
Bryce, Head of Finance at WagieCorp, justifying the worst business decisions of all time so the CEO can be handed another $3mil bonus.
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it's so crazy it just might work
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