tone90

Where do I begin? haha... Lately, it has just been dealing with new minors. Now that I'm a tad older and finishing up my degree it is very hard to teach the 16 year olds the job. They are insufferable! Bitching about how hard working 3 hour shifts are, or how rough going to school and then work is and you just want to tell them to get ready for real life because it is going to hit them like a wall. However, over my almost 8 years the hardest thing has been the inconsistencies. Changes in policies or management styles are the worst. You will have one manager who doesn't care about a certain Tim Horton's standard but then her manager will so you are constantly trying to make 3 or 4 people happy. Also, changes in policy or policies that are damn near unachievable are infuriating.

I've made the suggestion apparently it is against company policy. Liability reasons was the excuse I was given.

Sadly, a lot! I am a night shift supervisor, mostly, and my location closes so we throw out around 5 or 6 dozen a night. It is really sickening knowing we throw out probably thousands of pounds of food a year. As for donuts that "expire" which the Tim Horton's standard is after 8 hours... we rarely throw those out and mostly it is just us supervisors saying "fuck that, I am not wasting stuff twice."

For cleanliness and freshness the coffee is usually good. Pots are used so quickly they don't have time to sit very long and usually all the equipment is clean. As for quality, imo our coffee taste like water that is coffee flavor but then again I'm usually a gourmet coffee drinker (I do pour over, vacuum, and french press at home) with beans from a local roaster.

Always ask for food first it means we can start it and will be faster. As for coffee, always order size and then cream sugar and always say dark roast or decaf before your cream and sugar if thats what you are getting.