Having worked at Burger King, the longest parts of assembling a whopper are waiting for the bun to go through the toaster and spreading mayo. Followed I guess by the time wrapping it up. It isn’t that long of a process.
@@Unplugged7you don't understand how economics work do you? Wage increases boost the economy they don't drop it, because ppl have more money to spend so more economic activity is generated Like it's not rocket science, poorer people contribute less to the economy because they buy less goods and services because, you know, they're poor. And when they get more money they spend it they don't take it outside the economy like rich ppl do via stocks banks and offshore tax havens Plus ofc wage has to do with caring. Why would you care about a job that pays like shit. It's not like they care about you, they don't care enough to pay you more than the legally mandated wage.
I work as a line cook, and when people compliment the food, I get really proud, just ignoring that i was completely following the recipe and didn't actually make any of the food myself, just put it all together on a plate.
I think burger king might have the biggest difference between a bad location and a good one. Good BKs are actually decent, bad ones will probably give you food poisoning
Same in Australia probably. If they underseason the fries, forget the sauce on the burgers, etc they're barely average. The moment they add the stuff properly though
My friend and I had food poisoning at the same time and day after eating a BK. The worst part is it was fully coincidental. Both of our parents just bought BK (different locations btw since we don’t live near each other) since at the very least for my dad BK was closest from his job.
Can confirm. Even with all else equal, employees who are 1) happy + satisfied enough to care at least a little, 2) know management has their back in a conflict, and 3) trained + conditioned to care about food safety are so much more likely to go above and beyond with what they have to work with. Help people to not loathe coming to work each week, and both the culture and food quality helps run itself!
It really comes down to management too and how well they can manage the employees to keep the store running smooth. The one with one stars is probably horribly managed, meanwhile the 5 star one emphasizes on cleanliness, freshness and quality. Customers are very observant not just the food but the overall store itself.
Ownership and management are everything! If the workers see that management doesn't care for them or the food quality, everything suffers, and people in the end suffer. 😒
@@BubbaLongJohnnot a fan of their whoppers but holy shit their ghost pepper nugs are amazing with the dip. Sure it isn’t ghost pepper at all but it’s at least spicier than other brand foods.
Nah, not with fast food. It’s just a matter of how fast they get it to you. The food at the second location tasted better because it was hotter, not because they cooked it any differently. The food is cooked the exact same way at every location.
@@matt2522 cause it's pretty understood it's consistently the same. What isn't is how much of a fucking shit the people working there give for the food to be more fresh do I really have to flatly explain it that way use your brain
With Burger King you actually have to listen to ratings cause unlike McDonald’s anything less than 4 stars means you’ll get food poisoning and regret breathing
@@ThePencilNerd Its a universal standard they make the burgers and let them lie there until someone comes and buy them. So yes i guess you can say they had the preperation ready to get the orders done fast, by making them before they opened
@@marcuspvxea the few fast food places I worked at are supposed to toss the food away once they been sitting there for like 10 minutes. But they don't want to just to save money. I figured maybe that's what's going on. The 5 star burger king might actually cycle their food out for freshness. But I wonder how it took the 1 star burger king like 10 minutes tho
The problem with fast food restaurants is the majority of them are franchises so the owners of the company don’t have control over the quality of each individual outlet, essentially if you got a crappy franchisor you got a crappy restaurant