Search results

Gosh been thinking about what I wanted to say to ya. As I read the previous posts it seems to be all doom and gloom. What I hope you take from the postings is at one time we were ALL as passionate about the biz as anybody could be. We have poured our blood, sweat and tears into our businesses...

So with the whole cc receipt thread…I just got to thinking do I really need to keep all this paperwork? So my question is what kind of paperwork do you all keep? Granted we are a place who is still using ticket books with daily audits and checks and balances. So in doing that we have lots of...

During the audit (which by the way was a no change order) we reviewed our tip mileage records. We now have all the initials of who received the tip off the card. Unless you want to be responsible in the RARE instant you were tip audited you would have to justify the cc tips were claimed. Someone...

As a recent audit survivor I would save every last one of them for at least 5 years. I am a paperwork hoarder but that is what happens after an audit! :shock:

That’s tough…sounds like you are heading in a new direction where you can make some real money. :lol: It has been a pleasure having ya around. Keep your chin up…good times ahead. Kris

oops… as for aprons years ago I started buying black and they have lasted…well years. I wash them in cold water on gentle so the strings don’t get all tangled up. The black are perfect…no stains. :shock:

I put them in the washer and fill with 3/4 gallon ofbleach and cold water…let em sit for a couple of hours…wash with soap and and the rest of the bleach. Then one more wash. They start to go south after a few washes so we just incorporating new ones in. My take on it is I can get pretty good...

Years ago I had a guy call and ask if we could pick up a gallon of milk for his prego wife and because their car was broke down…after some time I finally said yes. Hung up the phone and he called back and asked if we could also get a pack of orange zig zags (rolling papers) That was the last...

BCPizza…love the 15 wings…ours come in 10 too but for some reason never got the idea to make 15 when doing a special. Love It! :lol:

RG agree with you too…if you can and have the ability to document minutes go for it. It makes perfect sense. In our case If I had the capability and the desire to have more bookkeeping I think this would be a winable argument with insurance…but for us the per shift definately works for us. I...

Agree with Bodge… Make sure you keep good records…you should understand the plan and know what took place up to 5 years from now. Anything your insurance tells you should be documented somewhere. Our work comp audits at the end / begining of every year. As some of you may or may not know you...

Not for us…if an employee is working a shift it is the highest classification for their duties. So if they deliver and cook it is delivery. If they cook and deliver it is delivery 😃 But if they cook and no deliveries it would be cook. Kris

I am always glad to hear about service from companies. I am the first one waving my hand and recommending someone or something if I had a good experience. Nothing wrong with it. Fortunate for me and you all I haven’t had many bad experiences. But if I were to receive the service from your...

We were told by ours that it can be per shift. If they are a driver the entire shift hours are delivery…if they are cooking that day we can put them under the regular restaurant rate. Also some of you may not know but ours allows 10% of an officers salary to be counted under a lower rate ours is...

On another note…I am a little confused at why this is even a “policy” to begin with. We have been in business 17 years an MAYBE had 2 dine and dashers. Seems like it was pretty frequent at your place? If it was I think the policy is great but if not seems pretty harsh. I can see it now…Boatmens...

So we got a call yesterday from a customer who had ordered Friday wondering what was up with her total on her CC, Ends us she had a delivery and paid with credit card gave 4.00 CASH tip. The cc slip said 6.00 tip. After looking at the slip seems like it could have been driver’s handwriting that...

Yikes don’t take it so personally. I agree one faceless person… I would take your note off fb :shock:

We bake at 600 on screens…about a minute before done we take it off the screen.

We cook on screens. Takes a little getting used to cuz ya lose heat opening and closing doors. We love deck ovens and would not use anything else. They look to be a nice set and believe it or not in my opinion a used deck oven produces far better pizzas than brand new.