not sure what you mean by district manager...

it goes by

swing manager, 2nd assistant, 1st assistant, restaurant manager / people manager, stint in the head office, operations consultant, other consultants (menu management, etc) operations manager, ???????, director

i should note that different patches have different consultants
different patches means different owners whether they may be companies or franchises

Kimono sushi restaurant on Granville/Pender. Did some mechanical surveying at this property.
Went into the kitchen area. Just. Absolutely. Disgusting. Do. Not. Eat here.
I don't even know where to begin. The moment I stepped in there, nothing was clean. Grease EVERYWHERE. Floor, walls, counters, doors, equipment, ceilings. It turns out they don't get their exhaust serviced every year like they're supposed to, so their filters are all clogged, and grease just settles everywhere in the kitchen.
Also there was a food strainer placed over the toilet in the staff washroom. I don't even wanna know why.
Absolutely unacceptable. I felt bad for the people eating there. :ohgodwhy:

^ Just ate there on tuesday :ohgodwhy:

^LOL

some donuts at 7/11 and timmy ho's are not fresh, they are kept frozen, dropped on the ground in the dirty freezer and shipped out the next day sometimes. avoid donuts at 7/11s mostly

at a dueck dealership

doesn't matter whether the car is a brand new Corvette ZR1 or a broken $2000 used vehicle, they all get filled at the same pump that only carries regular.

^:ohgodwhy:
those poor turbo cars

yup! turbo sonics, cruzes, all the camaros, denali's, etc. all get filled with that one pump.

diesel uses a different pump, but they're pretty simple diesel as well lol

edit: i wonder if they used that pump for the ISF we had before :lol

Man I used to work at Starbucks and you guys's stories make that company look so good. The only thing is sometimes coffee isn't that fresh but that's so minor compared to other stories here.

In the structural steel/construction industry:

Engineer calls for a 10 foot tall moment frame to hold up the entire structural integrity of the building?
no worries! i'll take a 8ft one and build it up using wood or some other shit.
close enough!

man these contractors scare me sometimes.
(note: mostly caucasian contractors do this... surprisingly brown contractors follow plans more closely than any others...)

I can vouch for this... but I wouldn't be worried about the donuts @ Tim Hortons.. Donuts are frozen, then get cooked and get toppings/fillings put in, donuts come out fresh every 8 hours.

But the bread... :heckno: get a bagel at night and chances are it will never be fresh.. I worked night shifts and we made 1 batch of bagels/sandwich bread for the whole nights shift.. Only reason to cook more would be if we were running out..

BTW.. Don't have the chili. :D

^ but chili so good......:ahwow:

We don't do structural steel but we do build structural items and all structural work has to be inspected and signed off by the engineer that designed it. I'd be surprised if structural steel was any different. At the end of the day it's up to the engineer to make sure whatever he designed is being constructed and if it's not he shouldn't be signing off on it. If the structure fails he'll be the top of the list to get sued.

You get bad contractors of every creed if you want to know who's doing something right just look at how long they've been around for. The ones doing the shitty work tend to be constantly folding and reinventing themselves.

To be fair, all modern cars are capable of running on 87oct with minimal long term effects. The ecu simply detunes the engine to compensate for the lower grade gas.

I don't really have any secrets to any of the jobs I've worked at.

It's easy to bullshit your way onto a film set if you come across a bored production assistant standing guard. Just say some crap that sounds like you belong there and they'll let you in. :lol

Oh, and for all the restaurants out there that say that their soup is "home made" or "made from scratch by the chef," the majority of them are lying. Chances are it's actually soup from Lipton or Campbell's. If it doesn't look home made, it probably isn't.

yup, as with all industries there's bad apples.
that being said though, we just make the damn beams/frames/columns/whathaveyounot to the customer's specs.

We had a chinese fellow try to put the roof on before he had the load bearing connections installed.
that went well with the city inspector :fullofwin:

WTF?

:facepalm:

OH YEAH
that was a classic.
never ever heard from that what he claimed to be a "general contractor" ever again.

basically this guy was trying to rush the house out, so he just joined the cross members together with the columns using a couple of L-Shaped connectors you get at home depot (you know... the galvanized... 4"x4" L Shaped things) instead of waiting for the engineered hangers we were fabricating for him (which were by the way... scheduled for delivery on Monday... this happened on the Wednesday before)

coworker went to site to do a last minute measure to make sure everything is lined up and BOOM WTF he was pretty much putting the final touches on the roofing frame and had a city inspector lined up for Thursday PM/Friday AM

lol
that was fun
imagine that house was built just like that and a heavy truck happened to pass in front of it with at just the right speed. :heckno:

most of you are probably aware of this but sometimes TnT will have in-store special that no other TnT stores will have and you want to check the expiry date on those ... my manager used to put expired stuff on sale with super low price... The weekly special is set by head office so no worries there.

Seeing all these Mcd's stories, are you guys aware that you can always ask for a fresh food and they will oblige?

It works for mostly everything.. fries, burger paddies, chicken nuggets, crispy chicken, etc. If you're paying a premium for something at Mcd's, you might as well wait and get your money's worth for something fresh. IIRC, things like nuggets take 4m45s to fry. Burgers are super quick, like 45 seconds for a cheese burger size paddy.

I worked at Walmart this summer as a truck unloader. I had to do about 20 computer training exercises to learn company policies. Anyway, as far as their food goes, you'll never have to worry about it going bad because it's removed from the shelves well before the expiry; 3 days for cold food, 4 for frozen, 7 for dry goods, 30 for baby foods. All this food is then taken to the back and thrown out. Not donated to a soup kitchen or anything, just no questions asked, thrown out. I actually watched a coworker throw out about 300$ in food the other day, made me sick that it could have been used for feeding the hungry.

Not really something that's as bad as rats and expired food, but just a shady way of doing things, extremely wasteful.

^Bedroom_Eyes

It may be wasteful but you probably looked at the retail price, not the cost. It will probably cost the company more money to implement a program to manage these soon to expire food than to simply throw them out...

I've always wondered what the retail price for a bag of Coke syrup is. Not how much it costs for Coca Cola to manufacture/produce, but how much your average restaurant buys it for. Anybody know?

I'm curious. Can you explain more? Whats the difference between the HD ones and engineered?

Not shady at all,it's actually smart business.last thing walmart needs is a bad repuatation for selling expired & potentially harmfull food.If some people got sick eating the expired food,Walmart would have lawsuits coming out of their ass.

They are actuallly doing things the right way.

^It may be the "correct" way, but I don't think it's the "right" way.

Makes perfect sense business, and pending lawsuits and all that, but at the end of the day food is being thrown out while people go hungry.

There is a middle ground that people/corporates are too lazy/greedy to figure out.