Introduction
Fast food restaurants are a popular choice for many people, but there are certain rules that employees must follow in order to ensure the safety and quality of the food they serve. From proper food handling to customer service, these 14 fast-food rules are essential for employees to follow. Eating This Not That has compiled a list of the most important rules that employees must abide by in order to keep customers safe and happy. From proper hygiene to food safety, these rules are essential for any fast-food restaurant. Read on to learn more about the 14 fast-food rules employees have to follow.
14 Fast-Food Rules Employees Have to Follow
Working in the fast-food industry can be a challenging job. From dealing with customers to making sure food is cooked correctly, there are a lot of rules that employees have to follow. Here are 14 fast-food rules that employees have to abide by.
1. Follow Food Safety Guidelines
Food safety is a top priority for fast-food restaurants. Employees must follow all food safety guidelines, such as washing their hands before handling food, wearing gloves when handling food, and keeping food at the correct temperature. Employees must also be aware of any food allergies and take extra precautions when preparing food for customers with allergies.
2. Follow Company Policies
Every fast-food restaurant has its own set of policies that employees must follow. These policies may include dress code, customer service guidelines, and safety protocols. Employees must be familiar with the company policies and follow them at all times.
3. Be Punctual
Punctuality is important in the fast-food industry. Employees must arrive on time for their shifts and be ready to work. If an employee is late, they may be subject to disciplinary action.
4. Follow Cash Handling Procedures
Cash handling is an important part of working in the fast-food industry. Employees must follow all cash handling procedures, such as counting out change correctly and keeping the cash register area clean and organized. Employees must also be aware of any fraudulent activity and report it to their manager.
5. Follow Food Preparation Guidelines
Food preparation is a key part of working in the fast-food industry. Employees must follow all food preparation guidelines, such as cooking food to the correct temperature and following recipes. Employees must also be aware of any food allergies and take extra precautions when preparing food for customers with allergies.
6. Follow Cleaning Procedures
Cleaning is an important part of working in the fast-food industry. Employees must follow all cleaning procedures, such as wiping down surfaces, sweeping floors, and emptying trash cans. Employees must also be aware of any health and safety hazards and report them to their manager.
7. Follow Customer Service Guidelines
Customer service is a key part of working in the fast-food industry. Employees must follow all customer service guidelines, such as greeting customers in a friendly manner and responding to customer inquiries in a timely manner. Employees must also be aware of any customer complaints and take the necessary steps to resolve them.
8. Follow Inventory Procedures
Inventory is an important part of working in the fast-food industry. Employees must follow all inventory procedures, such as counting and stocking supplies and keeping track of inventory levels. Employees must also be aware of any shortages and report them to their manager.
9. Follow Opening and Closing Procedures
Opening and closing procedures are an important part of working in the fast-food industry. Employees must follow all opening and closing procedures, such as setting up the restaurant for the day and closing down the restaurant at the end of the day. Employees must also be aware of any security issues and report them to their manager.
10. Follow Health and Safety Guidelines
Health and safety are a top priority for fast-food restaurants. Employees must follow all health and safety guidelines, such as wearing protective clothing and using proper lifting techniques. Employees must also be aware of any potential hazards and report them to their manager.
11. Follow Food Storage Guidelines
Food storage is an important part of working in the fast-food industry. Employees must follow all food storage guidelines, such as keeping food at the correct temperature and storing food in the correct containers. Employees must also be aware of any food spoilage and report it to their manager.
12. Follow Waste Disposal Guidelines
Waste disposal is an important part of working in the fast-food industry. Employees must follow all waste disposal guidelines, such as properly disposing of food waste and recycling materials. Employees must also be aware of any hazardous materials and report them to their manager.
13. Follow Equipment Maintenance Guidelines
Equipment maintenance is an important part of working in the fast-food industry. Employees must follow all equipment maintenance guidelines, such as cleaning and inspecting equipment regularly. Employees must also be aware of any equipment malfunctions and report them to their manager.
14. Follow Security Procedures
Security is a top priority for fast-food restaurants. Employees must follow all security procedures, such as locking doors and windows and monitoring the restaurant for suspicious activity. Employees must also be aware of any security breaches and report them to their manager.
If you’ve only experienced the world of fast food from the front side of the counter, you may not be aware that there are some strange requirements workers need to follow. Did you know that DQ workers are required to flip over the company’s signature Blizzard ice-cream treats in front of a customer’s eyes—even at the drive-thru—or that Wendy’s employees have to cut all the veggies for the chain’s salads by hand? These 14 odd fast-food rules will have you thinking a lot more about the care that goes into your food.
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Although it’s not in the official rule book, employees of Chick-Fil-A are encouraged to use the phrase “my pleasure” after someone thanks them. The idea is that the phrase will elevate the tone of interactions with their customers. The tradition goes back to founder Truett Cathy, who reportedly heard the phrase used at a Ritz-Carlton and thought it made the hotel stand apart from the competition.
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A Dairy Queen Blizzard is so thick that it can be turned upside down and not budge from its cup. In fact, the chain is so confident about the quality of their product that they’ve instructed workers to flip customers’ Blizzards over. In 2016, the chain even ran an “Upside Down or Free” promotion where customers could claim complimentary ice cream treats if a DQ employee forgot to perform this sleight-of-hand. Order a Dairy Queen blizzard and one of their famous fast food rules in action.
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Starbucks baristas are taught to use “planted positions,” which means that they have to stay at their assigned stations until a supervisor tells them they can move—sometimes for all or most of their entire scheduled workday. This rule is part of a set of strict employee codes for Starbucks employees called Playbook, according to The Talko.
One former employee of the fast-casual chain explained how all Chipotle workers are taught during training that if the customer asks for more than a standard spoonful of meat, they should respond, “If you want more meat, I can double your serving, but for an additional cost.”
The enormous “Meat Mountain” sandwich featured on an Arby’s poster in 2014 was meant to illustrate all of the chain’s options for carnivores and was never part of the official menu. But when customers started asking for it, Arby’s workers complied. So what’s in a Meat Mountain sandwich? Two chicken tenders, three half-strips of bacon, 1.5 ounces of Angus steak, 1.5 ounces of brisket, 1.5 ounces of corned beef, 1.5 ounces of ham, 1.5 ounces roast beef, and 1.5 ounces of roast turkey, all topped with a slice of cheddar and a slice of Swiss cheese.
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Panera is known for its bread, but workers don’t have much leeway when customers want to go a la carte. “I asked if I could order a couple of pieces of bread on the side, I’ll pay whatever. Nope, you’d have to order an entire loaf,” says one customer who tried to order bread with his soup.
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According to Forbes, Papa John’s colorful founder John Schnatter made employees at the chain’s corporate headquarters sign confidentiality, non-disclosure, and non-disparagement agreements to clear the way for the publication of the tell-all memoir Papa: The Story of Papa John’s Pizza. While this may sound like one of the more sinister fast-food rules, it was really just a business play.
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Did you think that the Domino’s Pizza Tracker app was just a gimmick? One employee of the popular chain told Buzzfeed that it’s the real deal, and one of the fast-food rules that’s rather a hassle for kitchen and delivery staff to boot: “Some people think the tracker runs automatically on a countdown timer, but each stage of progression is manually updated as your pizza is prepared. Although sometimes we may overestimate the progress to keep things flowing smoothly on our end.”
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One former sandwich artist told Reddit that her store had some very specific policies surrounding their high-end vegetables. “When I worked at Subway, it was three olives per six inches. Same for tomatoes. They have all of these precise quantities.” The worker was actually rebuked by her manager when she dared to put seven tomatoes on a foot-long sandwich.
Some restaurants are happy to let customers go off-menu, and some aren’t. A college student who took a summer gig as a donut slinger related the tale of a customer who requested muffin tops—which aren’t part of the Dunkin’ lineup—and wouldn’t take no for an answer: “He then proceeded to have a hissy fit when I explained that we do not sell only tops of muffins and that he would have to purchase the entire muffin and cut it himself.”
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Wendy’s “fresh, never frozen” philosophy applies to more than just their burgers. One former employee of the franchise told Insider that she can still remember exactly how to prepare each of the salads on the menu. “I am personally invested in the freshness of Wendy’s salads because I spent too many mornings washing and chopping dozens of lettuce varieties and produce, and hand-prepping the batches needed for the day—Apple Pecan, Spicy Chicken Caesar, you name it—I can still recite the number of tomatoes that were to be placed in the bottom right-hand corner of each.”
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One former chain manager told Reddit how Little Caesars saves on cost by using massive blocks of mozzarella instead of bags of pre-processed cheese: “Instead of pre-shredded cheese, we get 40 lb. blocks of mozzarella and muenster cheese and diced it in a machine called the Vertical Mixing and Cutting Machine (VMC for short).” This money-saving measure also ensures maximum freshness.
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Not all Sonic servers do their jobs on wheels, but the fun tradition certainly makes the burger joint stand out from the competition. One Redditor who works at Sonic revealed on Reddit that servers have to buy their own roller skates: “My skates broke and my Sonic makes you pay for your own so I have been too cheap to buy a new pair. Skating carhops normally get paid more, too.”
If Taco Bell workers want to take advantage of the employee discount on food, they have to eat it in the restaurant—even on breaks. An Inc. investigation revealed that Taco Bell’s top brass was worried that employees were ferreting discounted food out to family and friends, so they decided to institute a strict eat-in only policy.
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