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,,
# V  C6 J0 K' Y+ N6 Gorder 完野叫人等,後面既同事睇電腦"執野") @- D! Y* c# ~2 Z" B
但係個個等既人咪又係企係個收銀前等...% ?: f/ G% X' f  L8 V0 ^1 l" k) k' z; p
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,
& s# `3 t; Q1 y5 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。
* T) K" T- q  D9 d1 D1 Q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5 D" c; M% `  H

$ v/ E8 n4 U8 i前幾日去m記, 有5-6個counter, 每個都係得0-2個人8 y5 V2 \: r/ b
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% @8 M  `9 Y5 G7 s. _
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等等等, 等左3-5mins
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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/ J! B* {, |4 g+ f1 |: B
最緊要係佢地知道有問題存在

rongol

其實都係等一分鐘啫
1 E5 z- Y/ M6 W) w8 v/ X) m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
& J, [  |% N6 T7 T: X1 z而且仲搞到前面有成堆人係度等! r( M1 D" X+ f& o. ~2 R% X2 |
有時佢個電腦hand左.. 等得仲耐- -") I( d3 v' H  n" q* s' V
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...2 H! q/ y  E, J" i6 v6 L( Q6 H
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.....)7 u( Q0 Q; t8 L
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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* y5 N1 n2 a* O$ K9 qOne 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.....