by seangransee on 4/6/23, 3:25 PM with 63 comments
by MuffinFlavored on 4/6/23, 3:41 PM
This doesn't always happen and it depends on a ton of things (store, time/shift, crew working at the time) but it got to the point where I couldn't reliably get the food on time so I just stopped going. That and an extra steak bowl with guac is $18 without chips or a drink. Kind of tough to justify eating that 7 days a week. It's just not super efficient.
Then I realized the $47b market cap company doesn't care if they lose my business because my nitpick problems most likely aren't happening at a large enough scale to affect them (otherwise they'd do something about it, right?)
by cm2012 on 4/6/23, 3:54 PM
by nmstoker on 4/6/23, 4:03 PM
At least Deliveroo UK finally relented to give delivery failures back as a refund rather than their old position which was effectively: "Oops, we messed up leaving you without a portion of your meal... Please can we keep your hard-earned cash as a credit, so that you can only use it by spending more money with us".
Has anyone else looked into the tipping vs not tipping thing? Basically the service was very spotty in London at first; therefore I thought I'd try tipping a bit more and a bit less, to see what effect it had. I found that actually not tipping resulted in way better service. They really ought to just reserve the amount on the credit card up-front and then only take it once it's delivered so customers have the opportunity to tip *post-delivery* - I'd be all over that and would have no concerns giving generously, but I'm certainly not shelling out for worse service!
Some friends I've discussed this with try to post-rationalise that the agents think they're getting tipped in person and so go above and beyond, yet they never give that sense during the delivery (who uses cash now anyway?!)
by causi on 4/6/23, 3:54 PM
by Apreche on 4/6/23, 3:50 PM
Do a real study and get back to me.
by 88913527 on 4/6/23, 4:07 PM
by dbg31415 on 4/6/23, 3:53 PM
Order online with their app, and the order is always bursting at the seams.
Order in person, and it's meh. Plus the line!
Order through like Favor / Uber, and it's like, "Why did I do this?"
Curious how worker training factors in, or if it's just, "Oh we had more time so we made a better order..." Or, "Oh, we had the data in our own system that prints slips we know how to read (vs. Uber slips)..." Or, "Oh, we just feel bad ripping people off if we have to look them in the eye."
For Chipotle, wouldn't surprise me if they told workers to make sure to always do a good job on the Chipotle in-app orders. They really push the app to help keep line size down.
by bastard_op on 4/6/23, 4:37 PM
For me being older, delivery used to be a treat, pizza and Chinese food were the staple of American "living it up" night for families ordering in with big orders, and at least local restaurants that actually did deliver generally respected and rewarded that, but no more when people order a single salad or burrito at a time for delivery.
What are you going to do, call and complain your order was too small? Likely not, we're all used to getting a hamburger that surely doesn't look like the one on the billboard or TV, but if something even I mentally note, I simply never go or order again, telling anyone that cares to know or leave a review where I can stating as much.
It's just the evolution of the businesses as a whole to stay alive, like everything now - pay more, get less, deal with it.
by the_third_wave on 4/7/23, 1:30 PM
by generj on 4/6/23, 3:48 PM
I wonder what portion of this is from biases caring for less about anonymous online orders. Seeing a human face might prompt an employee to stuff more chips or fries in that to go bag.
by bamazizi on 4/6/23, 3:58 PM
I really miss pre-covid food experience!
by tzs on 4/6/23, 4:26 PM
In the article they were weighing at their office. For an in-person order the time between the food being made and the weighing would be the time to get back from the restaurant to the office.
For a delivery order the time from being made to the weighing would be the time it takes the delivery driver to pick up the order plus the time it takes them to get to your office and deliver it.
Unless the driver is already waiting at the restaurant when the food is done, and doesn't wait for other orders to finish too so as to take them at the same time, and yours is the first or only order to be delivered on that run your delivery food on average is going to have been out of the kitchen longer than your in-person ordered food.
by kube-system on 4/6/23, 4:28 PM
by kccqzy on 4/6/23, 4:59 PM