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,,1 t( T& [+ j' ^! ^* g
order 完野叫人等,後面既同事睇電腦"執野"! Y1 t/ Q8 I& _
但係個個等既人咪又係企係個收銀前等...
2 z( t$ b' q8 h. F" ~/ n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,3 F: O: R: U: b1 J
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。
, w; V- N6 g7 \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$ {3 b0 H( K$ Z# U/ K
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前幾日去m記, 有5-6個counter, 每個都係得0-2個人1 z9 M) g0 e0 T0 r
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/ |6 U! B! ]! y3 U' D# k
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等等等, 等左3-5mins2 y3 r$ @  R6 B, {5 V9 s: A
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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
& w7 C# l3 Q& i7 F7 e) X* d3 N最緊要係佢地知道有問題存在

rongol

其實都係等一分鐘啫
+ h8 C/ O) ~7 I; j2 Y8 ?' V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 / Z- `! v+ F+ _' q# r% k
而且仲搞到前面有成堆人係度等
- e+ w4 Z% t+ k% q- G# s, t有時佢個電腦hand左.. 等得仲耐- -"
& s% K% C8 s" `6 @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...
/ [- G6 G7 T8 Y# b4 ]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.....)
! T! _4 y+ \6 x6 b! d6 ^( JThe 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.! H) C% o9 }0 o; D+ D: o: t, o5 z) P
2 d3 \. [4 p- u
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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# q, A% @! P8 w# y- tIn 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.....