lsasus

我諗其中一個原因係唔想個員工又收錢、又拿食物。因為D錢好Dirty，好易令食物感染病菌！

GoodPic

收幾多錢人工做番幾多錢既野出黎~

艾奧羅斯

m 記依家個電腦系統咪重白痴多鬼餘,,
% `) m; T7 i! i, e  o: [order 完野叫人等,後面既同事睇電腦"執野"
5 ]; @' R; z: ?% U8 ~6 t  x但係個個等既人咪又係企係個收銀前等...& V3 O6 B, z) L$ k
快又唔見得快左..

nono_comdan

其實我都是做個m記,其實新果個模式,不太會比舊模式慢,8 B5 v* D: A" \3 O, O
如果慢只有一個原因,d crew廢,m記用埋d沒質素的crew,速度當然慢。
: p" W( X) T4 }* ?但鬼叫m記人工低,而家有d實力的crew都走晒

R-Star

終於知道發生咩事喇, 真係好耐冇去麥記食野
, Y* B" P# s! u$ J. o& S) k& N# R3 m6 m9 X9 k  u( u$ U
前幾日去m記, 有5-6個counter, 每個都係得0-2個人
0 {' c7 e- N: \明明算少人, 但唔知點解要等咁耐, 同以前tailor-make一個飽o既時間差唔多, 搞到我企起度都唔知仲乜
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等等等, 等左3-5mins
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" }; f- W7 c$ k9 u0 k* U" l& K如果改變係令到個service差左o既, 一係就變番之前, 一係就再變好d
8 I. \/ i; f, C( x% Z) y8 `最緊要係佢地知道有問題存在

rongol

其實都係等一分鐘啫4 J) k8 p% G+ h, s
係唔係真係咁都唔等得呢

cbhc

你係有$$ 可以去高級餐廳....唔洗去m記同kfc

二米

依家m記分開左兩個程序去做.. 比之前好似仲拖慢左咁
3 R7 t7 W; J# I  f6 v) l+ {( [而且仲搞到前面有成堆人係度等4 C/ h: p- _) @8 K" _
有時佢個電腦hand左.. 等得仲耐- -"
, F7 H8 S+ A& G, h( ~我個人覺得KFC既問題不大.. 可能比較多野要執na

slwong3

I am not sure about HK...
+ @  S% O" N9 C  v. qbut in North America, they do it in the same way too and I think most of the time they do it pretty fast (note that, I have tried McDonalds at a lot of different places.....)0 W5 G* F' e$ w" i% u( ~
The cashier person makes the order on the computer.  Staff at the back read the order and make the food.  (In North America, most of the stores even have 1 or 2 extra cashier counters for "drive-thru")  After that, the cashier would mostly just need to put the fries in the "red" paper tray and put all the food inside the bag.  {! @1 y% H4 m3 F

' u; h1 M. ]9 D0 @- WOne of the problem with the HK McDonalds is that they have a lot of more special choices compare with the ones in North America.  When I visit HK, almost 90% of the time (day time), the McDonalds in HK are very busy.  That kind of work load would never exist in McDonalds in North America.
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In my opinion, for people in HK will just have to be patient....or you guys will have to request the store to hire more people to work.....