McDonald’s

How do you have 15 employees and still make all of the customers wait just to get lukewarm food?
I’d really like to know their secret. I worked at a franchise store in 1977 when we only had a pad and pencil to keep the orders straight. We got things right almost all the time and we got them to the customers quickly. We weren’t allowed to socialize or stand still until every order was delivered correctly and everything was clean.
At the suggestion of one of the employees, I ordered the Egg White Delight because it was «dee-​licious» in a combo meal, but with orange juice instead of coffee. $ 4.75 for the combo meal, plus $ 0.85 for the juice upcharge, for a total of $ 6.24 with tax.
Considering how long it took, I expect that they charged for the wait time also, and the cool-​down time, since the food was not hot.
A couple of the employees seemed okay, but none of them seemed enthusiastic about their jobs or getting things done properly. The backup person (distributing meals) finally asked which number I had when most everyone else had taken their orders. Then, when someone else got their order ahead of me, she told me what was happening, although I already knew.
I can only give them the two stars for the food. It was okay, for McDonald’s. I’d have given 3 if the Egg White Delight had been hot.
As with the store in Eaton, Ohio, they should fire everyone, including the managers and start from scratch.