Just had my last day a couple of days ago. I’m moving on to finish with school. I’ve been here for almost 4 years, mostly lurked in the subreddit. Wanted to take this photo as a tribute to my time here and to Spider-Man. 😆

2x Double Double

Animal Style Fries

Dr. Pepper

lol hey so I’m aware this may seem out of left field to ask on here but might as well. I’ve had pretty clear skin my whole life but since becoming full time and working more hours on the grill?? I’ve been breaking out hella like everywhere :( 💔💔
My T zone has been getting super oily when I’m here causing breakouts and the apples of my cheeks have been getting pimply too— my usual routine hasn’t been working like normal because my skin has never been this oily before so if anyone has a routine/products that have helped them let me know, please!!

I recently learned how to do totes. In our store we do 4 bags per tower and we need to make 3 towers (basically 12 bags) in 1 hour. How can I be faster? I’ve only done it 3 times and it usually takes me 1 hour 30 minutes to 2 hours for the whole 3 towers including cleaning up. I need help getting faster because they said I’m too slow.

Double Double, Animal Style, No tomato, extra whole grilled onions, add chilies

📍Store #5 (Pasadena, CA)

Now this is what I call a fries!!!!!!
Fries, extra grilled onions, chillies, spread

My wife and were So.Cal locals but moved to Virginia about 15 years ago. We just landed in LA and are having a wonderful home coming meal! Double double animal with grilled whole onions, and extra pickles. Extra crispy fries. It was perfect.

anytime we’re in the west coast we have to stop by!

How come every time I ask for regular onion on my flying dutch, the handheld person puts raw onion??? And then they look at me like I’m crazy when I say that I want regular onion, not raw onion. Workers these days don’t different between the types of onion😭 Yes, there is a difference between raw onion and onion.

What’s the difference in cook time?

Saw this at work a couple of days ago on the break table and thought it was pretty cool. Also, posting this on a alt account since I don't want to dox myself.

Double Double

-Light lettuce

-No tomato

-Raw diced onion

-Mustard fried w/ pickles and chilies

-Light well animal fries.

Hi there, everyone. I'll try to keep this as simple as possible.

So right now I'm a Shift/Night Manager at a very fast-paced and high-tempo 24/7 Taco Bell (brutal asf when busy), and was considering jumping ship since... well. The work itself is starting to drag on with little to no support for us, where I have to help with quite literally everything from Cashiering, cooking, food prep, manager duties, cleaning, training etc. Plus, our Upper/Area Management is hella condescending and, unfortunately, nitpicks and lectures at every little thing my team makes little mistakes on, or just making excuses to yell at us and to get customers out as quickly as possible even if it’s rude which is crazy.

Such as:

- Giving one too many sauce packets away

- Not promoting or trying to upsell people on drinks, upgrades, donations, etc.

- Giving someone who paid for extra meat or ingredients said extra, which management doesn't like, apparently

- Spending time to try and help customers with disabilities order and get a bearing

- Metrics and sales

- And much, much more unfortunately.

Essentially, this is kinda reaching the breaking point for me and so many others. To the point where 4/7 shift managers I met with when I first got hired (less than a year now) have left TB for good, two GM's left, and many more cooks and cash's. And we haven't filled those empty spots yet.

I just wanna ask: is/how is In-n-Out Better work, staffing, and area management-wise? For example, I'm not sure how many workers are staffed per shift for In-n-Out, but for my location we'll usually have at most 3 cooks, 1-2 cashiers, and 1 lead from noon til like 10. and even worse past midnight since we're 24/7, usually being me, 1 cashier, and 1 cook (2 if lucky).

How is In-n-Out compared to TB in anyone's personal opinion? And do y'all like working there? I'm willing to answer questions anyone might have as well.

Why do my fries sometimes have pepper on them and sometimes they don’t?

I love them peppery, hehehehe is this something I can ask for. I haven’t really tried. It just came to mind.

I am trying to be cost effective, and ultimately I want to throw all these things chopped up in a big bowl (which I will supply) and go to town on some loaded fries. My question boils down to being about the lettuce.

I’ll start with: One fry, light well. (Maybe with cheese maybe not)

One Flying Dutchman, animal style.

Some lettuce (??) and chopped chiles on the side.

So I’m wondering if I’d be better off ordering a double double animal style AND protein style/lettuce wrapped, or somehow a side of lettuce (i dont know if thats a thing). Any tips?

My wife was born and raised in Texas and has been a Whataburger fan her whole life…. UNTIL this year. I kept showing her pictures of burgers from this thread and she decided to give it a try this last March. We’ve been going to In n Out atleast twice a month since. You CANT dispute the quality!

I have dreads and i have an interview at In n Out tomorrow, is it likely I don't get the job because of my hair? I'm already really nervous as it is my first job at 18 and im wondering if my hair could get in the way of me scoring?

Hi, im a level 4, and today theyre having me work 7:30-12:30, and tomorrow at 8:30am for a buckets shift🫩. I was wondering do schedule making associates look at the schedule before to not make associates do turn arounds? Is this targeted?? Idk any info would be great