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/ck/ - Food & Cooking

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12692981 No.12692981 [Reply] [Original]

Former taco bell worker who was a "fryologist" for 3 months in 2018. AMA

>> No.12692987

>>12692981
how'd you get fired?

>> No.12692991

>>12692987
I quit because I worked at a taco bell that was literally a half hour from my house.
We did have several people get fired for walking off the job, and we had someone almost get fired because she lost $30 from her register. It turned out the manager misplaced the money instead of the employee

>> No.12693043

>>12692981
What the hell is a fryologist? I thought Taco Bell didn't have fries.

>> No.12693059
File: 26 KB, 480x325, not yo fries.jpg [View same] [iqdb] [saucenao] [google]
12693059

>>12693043
That's where you're wrong, kiddo.

>> No.12693065

>>12693043
it was a dumb title they gave the people who manned the fryers. It was on the official company posters and everything. I was the only permanent fryologist in the store because I was the only one who would check the lines to see what needed to be made.

>> No.12693066

>>12692991
Nobody asked about that

>> No.12693073

>>12693066
fuck off then if you don't want to hear stories from the bell

>> No.12693080

>>12692981
what was your favorite thing to make?

>> No.12693112

>>12693065
That's weird. I worked at a TB for over a year and, aside from the managers, we all did a little bit of everything- Fryers, warming the meats, restocking the line, loading the dishwasher, cleaning the dining area; Everything.

>> No.12693127

>>12693112
Before the fries came out I did everything, but I was so good at running the fryers, that all they would let me do was man the fryers.

>> No.12693132

>>12692991
YOU don't get fired for walking off the job.
THEY got fucking ghosted. Its called I QUIT, in the worst possible way for them. Don't you dare call it "getting fired" because it most certainly is not. They got fired, dissed, and fucked over, and the former employee is laughing still.

>> No.12693136

>>12693080
the quesadillas were fun because I liked grilling and cutting them. Soft tacos were also satisfying to make because of how the meat just plopped into the shell when you made them.

>> No.12693146

>>12693132
they definitely were fired after they walked off without formally quitting. The managers made us give a statement about whether we knew of their "planned" leave beforehand.

>> No.12693157

>>12693132
Is the tart and tangy taste of corporate dick in your mouth something you always craved or was it an acquired taste?

>> No.12693159

>>12692981
fire or diablo

>> No.12693161

>>12693159
fire, only boomers ate diablo

>> No.12693357

>>12693159
VOLCANO

>> No.12693371

>>12692981
is the gordita and the chalupa flattbread shell the same thing except they fry the chalupa or is it a totally different product?
If not, is the chalupa shell even fried at the store or do the come like that

>> No.12693386

>>12693146
>You can't quit! You're FIRED!

>> No.12693453

>>12693371
they're literally the same thing, the chalupa shell is fried in store though

>> No.12693458

>>12693386
the taco bell managers really cared when their valuable wage slaves would walk off the job

>> No.12694004

>>12693386
https://youtu.be/PqQ62B8xdJc

>> No.12694187

>>12692981
3 months? How did you hang in there for so long? Also, you should've ghosted em too.

>> No.12694440

>>12692981
Why do you fuckers always forget a part of my order?

>> No.12694640

>>12693132
Fuck off faggot. Your legally entered into a system and you've legally got to be removed from it after you "quit". Chimping out and making a scene just gets entered in as the reason for your firing when you do this shit. Next time put in a two-weeks even if your tossing old KFC in your trunk instead of the trash.

>> No.12694666

>>12692981
What do you think is the best value?

>> No.12694970

>>12692981
whats a cheaper substitute for a chicken quesarito? so tasty but so expensive :(

>> No.12694981

>>12694187
I actually worked there for 8 months, I was just the fryologist for my last 3
>>12694440
We're all retarded and never read the screen when someone modifies their order, especially when the indians come in and order bean on everything.
>>12694666
if you buy 35 sides of potato it is a full bag of potato. It costs somewhere around $17, which is more than the bag of potato costs for the store to buy, so you can make the store lose money this way.
>>12694970
nothing really, they really jew the customer with modifications, so anything you can really modify would probably be more expensive. I never worked register though, so I was never good on prices. I always refused to be taught how to man the register.

>> No.12694995

>>12692981
Is the quesarito really anything more than an overpriced grilled 5 layer?

>> No.12694999

>>12694995
that's pretty much what it is, it just has some extra sauce, and I can't remember whether or not it has the extra tortilla

>> No.12695004

>>12694999
Okay, now how come every time you order something like guacamole in a burrito literally 99 out of 100 times it will all be in one glob at the very end of the burrito? Seriously, it seems like they would have figured this out after however many decades.

>> No.12695007

>>12693371
too many tacos is bad for you G8rH8r!! try a more healthy option next time

>> No.12695014

>>12692981
How's the quality control store to store?

>> No.12695018

>>12695004
our guac was always really clumpy and would never spread with anything else when we would fold the burrito. No one wanted to take the extra time to spread the guac around because that could mess with the upstairs timer, and our upstairs timer was the best in the city.
This was only really a problem with stuff that was really thick, like the beans or guac.

>> No.12695019

>>12695018
But why is it always just in one end? I don't think I've ever ordered a burrito and had all in the middle which seems like the rational choice if you're going to be too lazy to even attempt to spread it around.

>> No.12695022

>>12695014
Our store was ok with quality control. Whenever a new lto would come out, we would always make sure to follow the exact directions for how long it was supposed to be out, how long to cook it, about how many should be served, etc.
After like two weeks of using the new lto, we would just stop caring and let everything sit out for WAY longer than it should have. The fries and chicken chips were the worst example of this. The fries were only supposed to be left out for something like 45 minutes, but I've seen people leave them out for around 3 hours.
Our black beans also had massive issues with quality control. We would often make one batch of black bean for the entire day because no one would order anything with black bean. By the end of the day the black bean would have a hard black crust on the top of it.

>> No.12695028

>>12695019
The items that are supposed to be in the burrito take up the space in the middle, and the tortilla is barely big enough to contain those, let alone any modifications. This would lead to our stuffer just putting the guac on one end of the burrito, where there was room for the guac to fold with the rest of the burrito, or the little ball of guac would roll off the middle of the burrito to one of the ends, and no one cared enough to move it back.

>> No.12695037

>>12695028
Is this an issue that is discussed or brought up in training? When I was little I used to think that the 7 layer burrito was supposed to be like a 7 layer dip where you get a single ingredient with each bite because they're all stacked vertically instead of horizontally.

>> No.12695047

>>12695037
It is an issue that's brought up in training and whenever a manager is on line with you. The workers don't care about the guac problem, but if a manager is working with you they will often catch it and either spread it around, or make you do it.
In training, they tell you to make sure that the customer gets the same bite every time (every ingredient is evenly spread around the burrito). The managers ALWAYS cite this when they catch you contributing to the guac problem.
I also should add that the managers only really cared about this problem on the downstairs line, and they would only care about it on upstairs if it was slow because they needed to keep times under 1:15, and wasting time on some random dude's guac was not really worth it.

>> No.12695056

>>12693161
this doesnt make any sense, why would it be only boomers?

>> No.12695060

>>12695056
for whatever reason, no young people would ever get diablo

>> No.12695072

>>12695060
well i liked diablo and im not a b-
...oh

>> No.12695394

>>12693136
I can just imagine a retarded wagie giggling as they plop "meat" into a soft tortilla

>> No.12695541

>>12695394
one time someone dropped a bag of meat that just got out of the rethermalizer, and it instantly exploded an threw meat everywhere

>> No.12695601

>>12692981
where did you work?

>> No.12695676

>>12695601
Rally's/Checker's

>> No.12695696

>>12692981
Why do you only sell 1 brand of beer?
Seems like you’re missing a trick.

>> No.12696716

why did you fucktards get rid of the smothered burrito.

>> No.12696759

>>12696716
that shit was microwaved