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,,' W! o! s& p/ ]
order 完野叫人等,後面既同事睇電腦"執野"
0 V4 Q5 u! x% _5 k: O6 c+ R) P但係個個等既人咪又係企係個收銀前等...
& h( V2 z3 }: {7 Z( i  a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; G( M2 _9 P9 `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。
" }! K% [! n9 }* ~/ u; G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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  o/ m+ `# @7 P5 U$ A前幾日去m記, 有5-6個counter, 每個都係得0-2個人
7 M& E0 s" x! J3 Z- ]! q- P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& L& T. U% p* X1 M: f

; w1 _9 S( ]9 _/ T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
2 V/ p) Y3 ^; D! Q/ u最緊要係佢地知道有問題存在

rongol

其實都係等一分鐘啫* I% y0 q- m( o* Y1 U0 s- d# 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 2 {$ F$ \# \7 ?  A9 [
而且仲搞到前面有成堆人係度等4 P( L& x* R9 C, v* l! E* G
有時佢個電腦hand左.. 等得仲耐- -"
3 x4 G6 G0 b- L4 K$ D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...  e% i  ^( Z( x  B5 ~+ y( L
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.....)
$ i' N" ~5 Z2 z* G% }* RThe 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.
5 u; c$ `# J; ]. ]& B& w" h/ n2 r) b4 [: ^0 w) ?
One 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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0 M1 V1 D: \7 u2 w4 c6 b) BIn 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.....