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,,: T0 P4 G; p" b% S8 ]4 I6 M
order 完野叫人等,後面既同事睇電腦"執野"
" N; c7 [/ W$ {) j" z. K' i但係個個等既人咪又係企係個收銀前等...8 P, g2 @7 P0 t
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,
7 `& y( j; q& J/ d; A$ y3 w+ k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。) a/ W: c  d8 j) |
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
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; ?( r7 ?; r- L, [! V前幾日去m記, 有5-6個counter, 每個都係得0-2個人
2 y/ h2 l, ?! u+ V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2 }% N. K- n0 ~6 L
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等等等, 等左3-5mins
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% `" M9 _2 I# j0 O! @+ v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
0 u3 [* D1 c! Z" X1 C/ C最緊要係佢地知道有問題存在

rongol

其實都係等一分鐘啫
/ @* c3 O0 X* U2 V# e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 ( c" I+ e  I0 n1 H1 h- B
而且仲搞到前面有成堆人係度等
; B' P  |* y2 W: B有時佢個電腦hand左.. 等得仲耐- -"8 O0 F0 h1 Y0 `0 \+ C2 r. ~
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.... b0 {$ v/ z7 y4 t" T
but 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.....)' F& s$ \* d9 y* w) `$ O( ^
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.
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: b0 a; [9 {1 g/ r7 i" e5 MOne 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.....