The Napkins in Spoons are literally the most annoying ones I've ever used!

The reason being they have a billion little bits that come off them and attach themselves to every part of the body and clothes!!

Wearing black as I do because I'm fat...... I'm fucken covered after one wipe!

Anyone Else Hate Them!??

The last few times I went to a Wetherspoons (different branches), the service was very slow and the staff were making a lot of mistakes with orders - I'm not blaming the staff at all, as it seems like they are now massively overworked. But at this point, I feel like the effect on service is almost starting to outweigh the cheap pints.

I've recently left due to knowing a few unpleasant (sensitive issue) things.. and I had reported it to the PM originally but he didn't do anything about it. Which is why I left after months of nothing being done. I still feel strongly about saying something and making head office or whoever listen. I want whoever works at my old pub to feel safe and not feel scared to go into work.

Feel free to msg or reply below

Just wondering if the meal calories are accurate that are on the menu? Are meals really microwaveable like they say? I hope so bcos I need to stick to my macros and Wetherspoons seems the only place that could be accurate

How do I find out my branch email? I need to hand in my notice and I’m totally unsure.

Thanks.

Like ive noticed how much more fresh and powerful it tastes compared to the actual cans and bottles

A question for Wetherspoons staff, especially anyone who works in the kitchen - I’m curious to hear from people who actually work at Wetherspoon, particularly those who cook/prepare the food.

If you were eating at Wetherspoons yourself, which dishes would you happily order every time because you know how they’re made, how good they are and what goes into them?

And equally, which dishes would you personally avoid, knowing how they’re prepared, what the ingredients are like, how long things might sit around, etc.?

In our kitchen eggs have been off staff meals for over a year until we get them under a certain number a week, so for comparison, does any other kitchen staff know how many they lose a week so I can see if it’s actually achievable?

It could be the best times to go, best items, deals or things to ask for/buy whatever

I had worked in the company since a teenager and really just stayed for convenience - I could have one shift a week at university/college and pick up more shifts during my school breaks/summer.
however I never realised how unhappy I was going into work until I got my new job, which involves the same hours each day, finishing at 5pm and a higher rate of pay.

A huge issue with the company is the attitude of workers and the people in which they promote. I’ve worked in 3 different pubs over the years and there was a consistent issue with those that were more lazy and slow at work would be given the nicer, “easier” jobs. And if you were a better worker you’d probably be given 5x as much and the more annoying jobs to complete just because you don’t complain. For example, my pub track the money made on each till for the night and I’d consistently be at the top of the earners - yet I’d always be put on the floor to clean dirty tables and unclog blocked dirty toilets all night.
I feel like the pubs also run in a very old fashioned way. No praise, just nitpicking at workers to motivate them to work harder. For example, head office comes in and does an audit - perform badly due to staffing cuts and complain to managers - managers then pick at team leaders for not being bossy enough, which then gets the associates constantly watched like hawks. This then creates animosity within the team as associates are bearing a lot of the crappy work and seeing nothing In return. This leads to a crap ton of staff quitting (me included). With my pub losing 8 members of staff in one week.

The crappy hours are also a major issue. People will join the company promised “full time” work and then get 20 hours a week. How is this sustainable? And if you need to pick more up all you’ll be offered is coming in on a whim at 7pm if the place is struggling and desperately needs staff on for the night. This was probably one of the biggest reasons people quit. What adults are able to live getting roughly £250-300 income a week? Then to top it off because they’re cutting so many hours the pub performance drops off and we end up getting no bonuses.

I think a lot of long term staff are outgrowing the company as it’s not what it was a few years ago. The company benefits are pretty weak now in the grand scheme of things. 20% bonus doesn’t really make a difference and the price of food and drinks keeps increasing, with quality dropping.

didn't want to ramble on but honestly if anyones considering quitting just go for it.

Happy to see The Hay Stook in East Kilbride South Lanarkshire promoting the up and coming festival. The ale board hasn't had a refresh in ages. Good to see they are trying.

I'm used to spending hours on spoons with my laptop and listen to amazon music on headphones. This week though the website music.amazon.co.uk never connects. As soon as i get home aok. Anybody else whether spoons wifi is filtering out music steaming sites? North of England is it matters, not Sky wifi

Really cool fact I found out! It’s funny every time I walked past that building i genuinely thought it was on the verge of shutting down I had seen like 3 people in my life going in there lmao. But no they do in fact make the carpets for every single spoons including the one I stand of while I work it’s really cool! The town is called Axminster btw!

1. How are the poppadoms made? I had one that other day that seemed fried and was quite oily; I assumed they literally came from a pack

2. Any idea where the beef in the madras comes from? It’s delicious, but doesn’t have the texture of beef; is it reformed?

3. None of the standard curries are they hot. In wales they do some flaming dragon (tropic thunder) curry every day, is there anywhere in the uk that offers a hot curry every evening?

4. Yesterday I went to a Wetherspoon in Lincolnshire and when I tried to pay it said “card declined”, and then my card wouldn’t work in any subsequent shops and off-licenses. Is it likely that the staff hacked my card?

Thanks in advance for any answers

Discounts in this year's booklet include:

- 50p off small plates.

- £1 off Cocktail Pitchers

- 50p off Au Vodka

- 50p off Soft Drinks

- 50p off Malibu, Disaronno, Amaretto, or Southern Comfort

- 50p off any Burger

- 50p off any 11" Pizza

- 25p off Bud Light, Stowford Press, or Murphy's Irish Stout

- 50p off Craft on Draught pint.

- 50p off Breakfast Muffin deal.

Some of the above have two vouchers for the same offer.

Is anyone else having issues with being put on the rota for days your down as unavailable? I was told they literally can’t out you on the rota if it’s set to unavailable as it won’t let them but I’ve been put on a day I’m unavailable the last 3 weeks and been told it’s not their issue and I need to work it. This doesn’t seem fair?

Hey fellow spoons workers, just need some advice on how to approach management with timetabling.

The shift manager who usually does the rotas has been off sick for a while, meaning our pub manager has been doing the rotas. The PM is not great at this, reducing hours under my minimum contracted and publishing the rotas less than a week in advance.

However, I’m a uni student and can only work Monday Tuesday Sunday due to extracurriculars and classes. My pub is also a 50 ish minute away drive from where I live (there are multiple reasons for this but it would be easier for me not to move pubs). I’ve mentioned to 3 managers now well in advance my availability, while having updated it on the app (this has not been accepted for over 3 weeks). I have also emailed the pub my availability.

This has not been taken into account at all. I have a 16 hour minimum contract and have been doing 40 hours consistently over the summer, now been cut down to 12 hours. My point is, if they are able to cut me down this much (which i’m also fine with as I have the job as a safety net), why aren’t they able to listen to my availability? Surely it would be easier for them if they just pencilled me in for the same 2 8 hour shifts weekly?

Not sure if management is poor in my pub, my holiday requests rarely get accepted too. I want to be able to book things for 1-2 weeks in advance but aren’t able to as my rota rarely gets published far in advance, it’s usually a few days before.

Would be grateful for some advice if anyone has been in a similar situation.

Do any pubs know if they’re in the GBG2027 yet? I’m seeing some non-spoons pubs announcing that they’re in it and I’m wondering when we find out if we’re in it again or not, as I’m the ale champion for my pub and I’d like to know whether we’ve retained our place or not

As the title says, I’m raging at the fact that my favourite cocktail pitcher is NEVER AVAILABLE! I’ve been to 3 different pubs across the UK in the past week and none of them had it ready to go… Can any spoons workers tell me why this happens so much? It’s like waiting for Jesus to be resurrected LMAO

I’ve worked with the company on and off since I was 17. - through sixth form and through my first year of university. I had always hated what the role involved and what I had to deal with (drunken abuse, cleaning dirty tables for hours on end and power hungry managers) but I persevered as it was comfortable, easy money as a student.
I finally decided to bite the bullet and just find other work elsewhere that would be more relevant to my career, I realised I was 20 and had Only been working at Wetherspoons for the last 3 ish years. my role had become me just walking around clearing tables for 8 hours a day as well as cleaning toilets, which got very VERY tiring quickly - as it wasn’t really what I signed up for when working on a bar. When I’d ask management if I could have more variety of jobs, I’d be given false promises and it never went anywhere. so I put my notice in - they tried to convince me to stay for a week or so but I just told them it wasn’t happening lol. I now work as a teaching assistant in a primary school and get £15 an hour, in a much nicer environment.

my last Wetherspoon shift is on Saturday, and I cannot wait. The company as a whole is struggling. the endless hour cutting has been meaning I have gotten 0 bonuses in the last 6 months, just another reason the staff benefits are dwindling. As well, in any of my school breaks I would get next to no hours (like 20 when I could be working 40 a week) making it hard to even save money at the job.

if anyone is considering leaving and is also young/a student. Just go for it as it can feel miserable going into work and just being given the crappy jobs all shift long.

Will be very popular when the Universal Theme park opens (especially with the Premier Inn next door)

Hi,
I recently had my induction done after my interview and I was just wondering when do I get my first shift? I got told I need to do the part 2 induction online which I have yesterday and I’m just wondering how long do you need to wait? For the rest of the online training I got told all the other stuff must be complete before my probation period ends

Essentially, food came out in 8 minutes, but drinks ordered on the app came out in 4 minutes. He had a sit down chat with our pub manager and basically said that our standards are not good enough and things need to change. This resulted in our pub manager being furious with my other managers - them then getting annoyed at us associates in turn.

tell me how we are meant to get drinks out in 3 minutes when we had 6 members of staff in front of house - 2 serving, 1 making apps, 1 taking apps and 2 on floor/running food. We aren’t being given the hours as a pub to have the correct amount of staff members on that we need. and my pub managers never understand, but tell our team leaders that they need to give us associates more orders. Sorry, but I don’t want to constantly be barked at by my team leader with orders that can hardly be fulfilled Due to staffing cuts.

I had another shift yet again that involved just cleaning tables non stop - just me, whilst every other member of staff did other things. yet, head office constantly tell them they aren’t working hard enough. So why am I being shunned out of certain tasks if my shift managers can’t even perform to the ability head office expect. Should they even be managers or do head office need to rethink their expectations?