What s it like to work at Tex?

In Tex. After working for three years, I was promoted from OC to Xiangli step by step, endured a lot of hardships, put in a lot of effort, and took more test questions than when I was in school. There are rules and regulations for every word and deed.

All raw materials are processed into finished products in proportion and there can be no mistakes. There is a standard order for making hamburgers, there is a professional way to make semi-finished products for frying, there is a special language order for ordering, and even wiping the table and mopping the floor have to be done in a special way. Some people can't stand so many rules, and I used to be the same when I was an employee, and I envied the management team and secretly scolded them for doing too much.

If you are not careful, you will be fined, and your appearance and even the color of your socks will have to be checked every day. Now I am in charge and have a sense of responsibility.

He has also become the target of being scolded. The ancients said that there are no rules and no rules, all the way to accompany the growth of Tex, witness the quality, service, cleanliness of Tex is getting better and better, so many people slowly like Tex, praise Tex, trust Tekes, recognize Tekes, really extremely proud and proud. Tex has a special system, and you can learn a lot of professional knowledge at Tex.

It can be said that the job that can be won in Tex is as long as it is in the catering industry.

It is an honor for me to work at Tex and I am looking forward to joining my friends. In the wind and rain, I am waiting for you in Tex.

Tired, low salary, noisy if you don't do well, let you get off work immediately at every turn, I just started to pay the health certificate 60 in the process of going to work in the process of doing it, and was asked to get off work immediately. I have a question mark on my face, this is not the class you arranged for me, the health certificate you gave me? Another point is the policy issue, front-line employees can not sell membership cards less than 5 per shift, less than a fine of 5 yuan, I really recommend that you do not come, the policy of deducting money is more than one to spend.

Hygiene is very clean. Every time I close, I get tired from cleaning. Those things have to be wiped every day, and they have to be disinfected with a prepared disinfectant, which seems to be very strict because there will be random inspections by the Food Supervision Bureau, but it is still not recommended to buy.

There are no stools, you can't sit on them, and the bread corresponding to each hamburger, the meat sandwiched, what sauce to put in, what side dishes to put in, what order to put it, and even the color of the wrapped paper are different. It's a big head, but also to cook rice, how much rice, how much water, how much oil is proportional, snow blex is made with a powder, a snow blip 8g can not be more or less, every time you make snow blip to use a scale and spoon to put it, the juice is mixed with concentrated juice, there are also proportions, curry is done quick-frozen, bags of bags, anyway, there are useful amount requirements, such as Tex more famous magic chicken nuggets, a can only be sandwiched 6 pieces, must be meat, not skin, because there is a lot of crispy skin when fried, It hurts so much every time I wash the dishes and throw them out.

I used to work as a holiday worker in Tex, and it was a word "tired", my feet hurt a lot every day, and there were many things, that is, all kinds of regulations, and if you were in the hall, you had to move around all the time, and there were all kinds of deduction systems, and there were exams or something.

Let's introduce the structure of Tex, which is divided into four areas: hamburg, CK, front desk, and off-site. It's a little old, I don't remember it very clearly.,Anyway, that's probably what it's called.。。

Burger room is basically everything in Texas is made in burger room, what burgers, chicken rolls, curry rice, snow bree, juice. I was in charge of frying things and frying a lot of meat. The front desk is the cashier and order.

I am responsible for cleaning off the field, and when I usually go to Texas, pay a little attention to it, and behind the cashier, you can see the burger room and the CK room.

I work 8 hours a day, three days on the night shift, and three days on the day shift. The night shift is 4 p.m. to 11 p.m., and the day shift is 9 a.m. to 4 p.m. There is half an hour of meal time to the meal, and there is a microwave oven between the employees, so you can bring the meal to heat it, or you can buy it inside, ** the same thing, but the employees can add food or something.

Also memorize guidelines. Hand sanitizing steps. To be assessed, it is not necessary to be unqualified, and the first three days are probationary periods, and there is no salary.

How to say, I was very confused in the first 2 years, I had the idea of leaving, and then I slowly improved myself in the next 5 years, and now 20 years have passed, and I have played a earth-shaking role for me, a shy person, because I have to stand in front of all my colleagues and charge, and I am their role model. It's hard to work to earn money, but the things accumulated are incomparable to other industries, maybe only the early old m can do better than us, I have to say, I am very grateful to Tex, let me harvest family love