Could be some bias too some cups might be more complicated to make. Still what a horrible thing to use. Can I trick it by bringing “empty cups o coffee” to the front?
Most certainly will be ways to exploit it to make the numbers look good without improving quality of service (see fast food drive-thru workers asking customers to “pull up front” in order to stop the timer and artificially move the line while the customer continues to wait for food)
Having a customer pull up front isn’t done for the sake of the number, it’s done if the person’s food isn’t ready but the next person’s is so the second person at least can get on with their day
Yes and no. I’ve been in quite a few situations where an overrun/understaffed location will funnel half a dozen or so cars to the parking lot after a certain amount of time before the food is ready.
Yeah, this will actively discourage the most experienced baristas. It takes ~15 seconds to pour some drip coffee out of a carafe, but it takes ~90s for a good quality latte or cappuccino. If your least experienced employee is “6x more productive” then your most senior, that creates a hilariously bad incentive to fire people who know what they’re doing.
Could be some bias too some cups might be more complicated to make. Still what a horrible thing to use. Can I trick it by bringing “empty cups o coffee” to the front?
Most certainly will be ways to exploit it to make the numbers look good without improving quality of service (see fast food drive-thru workers asking customers to “pull up front” in order to stop the timer and artificially move the line while the customer continues to wait for food)
Having a customer pull up front isn’t done for the sake of the number, it’s done if the person’s food isn’t ready but the next person’s is so the second person at least can get on with their day
Yes and no. I’ve been in quite a few situations where an overrun/understaffed location will funnel half a dozen or so cars to the parking lot after a certain amount of time before the food is ready.
Yeah, this will actively discourage the most experienced baristas. It takes ~15 seconds to pour some drip coffee out of a carafe, but it takes ~90s for a good quality latte or cappuccino. If your least experienced employee is “6x more productive” then your most senior, that creates a hilariously bad incentive to fire people who know what they’re doing.
Not to mention that this disincentives cleaning.