The quality of the food and service One receive is highly dependent on the time of the day.

How, is everyone keeping?

The weather was absolutely beautiful today. I had that an opportunity to go to the park with my kindle. However, my friends did not let my BBM rest. I averted to putting it on silent until was finish reading. I guess that's the technological age for us and Blackberry did not disappoint.

We are at number four on the list of observation I made as a manager at a fast food restaurant.

4. The quality of the food and service One receive is highly dependent on the time of the day.

In my first post I made mention of how one should go about getting fresh food. I also mentioned what one should do during different times of the day. As such, this post will address the peak and off peek periods of most fast food restaurants.

If it is a breakfast store, customers would be there as early as 6 am. I worked at a store and we did not serve breakfast. However, customers were there as early as 7 am during the summer time. So, it really did not matter whether it is a breakfast store or not. Showing up that early may guarantee fresh food. However, there is the likelihood that a customer may be served some cold or what I like to call "dead fries". The thing is, that customer might not have been the first customers for the morning who requested fries. Unfortunately, some employees are often caught up with how much they need to get done before the lunch rush and with the skeletal staff (sometimes 2 or 3 employees) they may tend to pass those dead fries off on you. Especially if the customer is ordering in the Drive Thru.

As such, I suggest that you go on the inside and place your order. If your order includes fries, I suggest politely ask that you fries be freshly cooked, that is if you observe there were some sitting in the pib while you are placing your order. This way they person assisting you would be better able to coordinate their product drop. The wait time may be a bit longer that I mentioned in my first blog because of the time of the day. Customers may experience skeletal staff operating early in the morning, after the lunch rush, and at late night. These are call off peek periods. While the lunch and dinner periods are considered to be Peek periods.

It must be noted that the option to order on the inside is not always possible, since some stores close their dining rooms at 9 pm or 10 pm. However, in my first post I explains what one should do in the Drive-Thru at late night.

What has been your experiences during any of these off periods?

Tomorrow is Friday and I would be eating out at that restaurant I worked for. I will share my experience with you.  I will be sure to take pictures of my food.

Take care until

Nickey

Blessings