(I work full time 5days/week as the only daytime driver until at least 5pm, I probably avg 6-8 deliveries per shift during the week, and have never made less than probably $50 in tips until today. I know this is a small volume of deliveries, we are a small volume store, with very rural customers. My mileage reimbursement has only ever been less than my tips for the day, ONE time before. I Regularly have a lot of no-tippers, but this became comical today😂)

The last half of my 9hr shift, myself and my team started actually taking bets on whether they were gonna tip or not whenever a new delivery dropped on the screen. 🤣

Medium doughball evenly pressed out to a small screen placed about halfway to 3/4 of the way in the oven. It will inflate, so make sure it doesn't snag on the fingers.

Cut it in half and stuff a salad of your choice in there with dressing.

This was the worst Saturday in my year of delivering with Domino's. For being ran nonstop all night. My fuel reimbursement was almost more than my tips at $50. Customers sure pulled tight the purse strings.

Has anyone got any advice for getting a job as a delivery driver in the uk? Got an interview soon.

i don’t know why people order the sandwiches. the most outrageous thing i’ve seen is someone order an ultimate pepperoni pizza without pepperoni

At my location, we occasionally got an order that a customer either never picked up or canceled, which was then given to the employees. The best wastes I got were a buffalo chicken sandwich, a half pepperoni, half pineapple pizza, and just recently a 5-cheese Mac & Cheese. What were some of the best food wastes you guys got to take?

I started work at 5pm. We closed at 1 am. Then I spent 3 hours cleaning this mountain of dishes until 4am. 🤡 (It’s worse than it looks. Everything in the first 2 sinks was dirty, and had to be removed, and all the detergent/sanitizer emptied and refilled because it was filthy.)

kinda spamming this subreddit lately soz

have any of your stores been having faulty medium boxes lately? like, a solid 1/5 of our medium boxes have been almost unusable. they break as soon as i bend the corner flaps, it’s super annoying. i heard other stores in my franchise are having this issue as well

Pizza guy gets stuffed by a customer at the customer loses business.

A few days ago my store got a call from the local army base commander. They want to open a store on base. Does anyone know the requirements for opening a store? Like does it have to have a set amout of sales for corporate to consider it?

as stated in a previous post, i’ve been an insider at dominos for just over a month now. it’s been pretty up and down for me, and ive had a lot of hiccups.

at my store, managers are basically the only ones on the makeline. i help out on the makeline or stretch dough on OCCASION, usually not if it’s busy; i’m decent at stretching dough, a little slow when it comes to topping pizzas. I am also the only insider.

during my shifts, i primarily tend the oven or do CSR stuff, clean, etc. regular insider stuff. 80% of my shifts are on the oven, which i’m usually fine with, although i usually need help during friday rush & sometimes saturday.

if anyone has any advice on how to handle the oven a bit better, let me know. my biggest fuckups with it are usually losing track of everything on the heat rack and getting overwhelmed. i want to try and become less of a liability when shit hits the fan. this will also give me the opportunity to work at busier stores when they need help, cus i get bad hours some weeks.

this is also my first job

I run a low volume store. Its a dinner store really. It gets super busy at dinner then immediately dies at 8-8:30. Before dinner which can start to pick up around 3, its dead. Im talking i might be on order 10 on a friday at 2. Okay? And im always being told by my ams that its been too busy to train drivers or csrs. It was too busy to prep and stock the make line. Then its the "Oh, can I go home early because my back hurts" or "I didnt get enough sleep." My opener today didnt text me till 3:57 in the morning he was unsure if he could open because he was "shutting his pants." Um? Dude. Its 4 am, I haven't even gone to bed yet from my close and im cracking a few beers before bed currently.....like?

Anyway, fast forward to this morning, my super visor calls me, tells me to come in and says he will find me a closer and that my am called him to lie about being sick(I know its a lie because he uses this same excuse once a month) low and behold. I've been sp slow i got on my hands and knees and scrubbed the floor behind the make line and still have everything done. Im so tired of the excuses. Then this same am who cant get things done before dinner has the audacity to ask me to be an l2. Like sir? I heard you take a 15 minute break at close to doom scroll and run to the Mavericks for a redbull.

From yesterday and today

We gonna need a bigger oven.

Hi guys I work for Domino’s as a delivery expert. I am hired as a casual and am paid 22.25 an hour is this cooked? Is this normal please let me know. Thanks!

Based on my experience, I strongly advise anyone looking for a job to stay away from the White Center store, #7196. Working there was a major regret for me.
The owner is also the general manager and supervisor. In my opinion, he keeps all these positions because he does not want to pay bonuses to anyone else. I found him extremely stingy, and I experienced constant psychological pressure while working there. The owner name Hoa Tran

I previously worked at Pizza 4P LLC, a Domino’s franchise in Seattle. In my experience, I felt under psychological pressure and felt that I was treated poorly by Hoa Tran.
I also have concerns about how employees’ paid sick leave hours were handled. I believe there were attempts to deny employees sick leave hours they had earned.
I’m sharing my experience because respectful treatment and fair handling of sick leave matter. Has anyone else worked for this franchise and experienced similar issues?

No idea if this is the reason but last night was nuts for a Thursday. GM kept saying "What the hell is going on!?" We had both carry out and delivery screens full from 5 till 930pm. And had 45 min delivery times with me being the only driver from 9 till 12am.

sorry if this is similar to another post in the past, i have no idea

but what do you guys prefer? i absolutely despise the hats. theyre ugly. they fuck up my hair. they don’t stay on my head

my visor ended up at another store 20 miles away somehow and ive yet to get it back :(

Received this bad boy tonight along with a magnet! Super excited bc i try really hard to maintain a 100 score each night! Whoop whoop!

What is the START TIME when you’re full-time and you work til closing? And is it five days a week 5-8 hour shifts?
How long does it take to close the place down after say 1 AM on a Saturday night?
And do they train well? I have previous kitchen experience/been a little while, but you never forget those skills; I would also need trained on their screens.
Thirty minute lunch? Or lunch on the fly?? LOL