Thanks for the video! I’m about to start working at Dominos and am super nervous. Watching this made me feel at least a little bit better and prepared.
@@willdehaan9460 i’ve been working since i’ve made that comment and ngl my checks look pretty nice like i’m pretty satisfied here (keep in mind i don’t have any children or pay any major bills so i can save a lot of money) now i wish we didn’t get paid every other week but every week instead bc i lowkey feel like we do put in a lot of work but hey it’s how the company works so
@Mrbossman384 yeah my first check for only one week was 409 so u make a nice amount of money at 16 (i’m 16 too btw) but just make sure whatever store u choose you’re able to get in hours because some stores be bullshitting
@@jul7601I just joined domino’s for me the easy part is making the pizza but the hard is remembering where everything is in the cool room + working the ordering till.
I've been a cashier at so many places and their system took me awhile to learn 😅 eventually I learned to take it step by step but for a minute it was hard Ngl their system is really complicated compared to others
Because people are germophobes... by nature essentially, even before the media hyped up "covid" and whipped people into a frenzy over and over people were germophobes and hypochondriacs. This is nothing new. Not EVERYONE of course but the human race in general. Those ovens kill any source of bacteria automatically and they don't touch your food after it's been cooked (at least by protocol they're not supposed to) so gloves are literally meaningless. In fact what people should be more scared of instead of employees not having to wear gloves masks and hazmat suits when cooking their food is actually the Employees themselves... I've heard stories of kids spitting on and standing on peoples food before cooking it before. i've heard all kinds of horror stories. That has more to do with bad employees than it does with Germs.
@@netero6751 Ut depends what they’re ordering, but I also don’t automatically add coupons. Example: A lot of people like the Lg - 3 topping for $7.99, but if they don’t explicitly ask for it then I charge it at full price. Then they come to pick it up and are confused why it’s $14 (If you don’t say what deal you want then I’m not going to assume and give it to you). So, unless they say what they want then don’t worry about it. Also, unless you have a different system then ours then credit or debit shouldn’t matter you just need the numbers
ERICA QUEEN yeah I’ve only worked at Domino’s so idk who else does this. The food does get run through ovens at very high temperatures though, but I totally understand your concern.
@@showtime516 Go to any pizza place and watch them making pizzas. You will not see them wearing gloves. Food that is to be cooked does not require gloves. Uncooked foods like salads, cold sandwiches, etc do require gloves.
Gloves are not only less sanitary, they cause massive amounts of pollution. Whenever you're putting food into a 455 degree oven, bacteria is killed off.
1) Learn the register/system and how to properly put labels on boxes first 2) When on the Madeline pay attention to what you’re making so that there aren’t duplicate orders (you’ll mess up but we all do so don’t stress it) 3) If you don’t know ask the manager or another worker 4) Don’t expect the drivers to give 100%. In my experience most of them half-ass the job, but there are a few hard-working ones 5) Do something before you leave (restock boxes, sweep the floor, clean the makeline, wash a couple dishes,etc) because it really helps out the closing drivers/managers
@@obiigwe2904 got my first tips last night 7.25 and it made me really happy I told the first people thank you so much this is my first tip and they gave me 2 more
lots of health violations i spotted in this short video, no gloves, no hairnet or beardnet either, and cross contamination for not using a clean pizza slicer to cut it
The NES Renegade Well my hair is short and I’m already wearing a hat so there’s that. We aren’t required to wear gloves but I personally wash my hand every half hour. Or when I step away from the make line I wash my hands before returning. Also we change our pizza cutters every hour unless a customer requests a clean one.
gloves are not required in MANY states. hairnets aren't required with a hat. I've only seen beard nets on long beards, but I can't say I know for sure if they're required or not because I've never had a beard.
Victoria Gates we are not required to wear them. Also, everything we make goes through ovens set at 530 degrees so it really doesn’t even matter. Every Domino’s store is the same with this policy.
Sorry Victoria, but have you been living under a rock? Show me where they wear gloves while making pizza. Gloves are required for foods that are uncooked. Besides, what makes you think they don't wash their hands before making the pizza? Don't mean to be rude... but wow.. this should be common knowledge. Come on.
WHAT THE ACTUAL F***!!!!!? Why the hell are you taking that much wasted time prepping boneless? Making neat rows and folding it all pretty. That takes too long. Cookie brownie... why the hell are you taking the time to flip the product over with parchment sheets? Uhhhh. And the stupid dude making the pizza... what the actual F***!!!!!! First off. He’s not making the rim to the crust! It looks like he’s playing patty cake. Second, the slabbing.... it’s hand tossed. That’s definitely not OER standards. They would call a remake as soon as you sauce. Speaking of saucing, shouldn’t be more than three swirls on the dough. Secondly, the topping of the cheese. Not the domino’s measurements. And the topping for the pep... really? You’d be slowing down my production line. I’d kick you off. Wearing a manager shirt. Lol. Okay. Shame
Will Smith good thing I don’t work at your store. Also I wasn’t a manager at the time but I am now so I am doing something right. Also everyone wears the black shirt so there is no “manager” shirt
There is no “OER standard” to stretching dough. There’s just one universal way Domino’s teaches people to stretch their pizza. However, when it comes to different people stretching - you find easier ways to stretch and come out with a perfect pizza that is pencil thin (Domino’s standard) && still passes a cut test (five perfect components). I’ve worked at the brand for over three years now, and have been in a management position for a long time and can tell you personally that our store has passed OER visits, regardless of HOW we stretch the dough. What matters is HOW it bakes and comes out. You should definitely watch out for bubbles and your placement of pepperoni’s though. 😉 P.S CSRs and Drivers used to only wear blue shirts so that way you could tell management apart with their black shirts. Very few stores still separate people by the color of their shirts. Most stores are only black.
