The console operator at your local KFC who puts the meals together, picking up all sorts of packets and utensils and cups and lids, suddenly wipes away a piece of slimy mucous from her nose with her right index finger and then asks the next customer for their order.
The customer politely points out that she should wash her hands before proceeding to serve customers.
The operator give the customer a dirty look as she proceeds to wash her hands.
The customer asks if her training included the legal requirement that staff involved in handling food must wash their hands every time they touch their hair, nose or mouth with their fingers.
The operator replies that there was no such training involving health and sanitation issues.
Well, don't imagine anymore.
It actually happened this evening to a customer at Grand Plaza at Browns Plains!
Errors and mistakes can sometimes happen, but basic health issues must be a number one priority in all fast food outlets.
The fact that the KFC at Browns Plains is failing to give even basic training to the staff on key health issues should be of serious concern to the company, the public and the Logan City Council.
PAUL TULLY: paul@tully.org.au
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By the sounds of it, you are a little naive about the standards of fast food chains such as KFC. Having worked for a number of KFC's, including KFC grand plaza, I can happily assure you that Grand Plaza maintained much higher standard than any of the others I worked at. I can also tell you that the reason for this is KFC strive to maintain a minimum labour budget, and a minimum customer turnover time. Naturally, this means that staff are under far too much pressure to perform uncomfortably fast, for prolonged amounts of time, with very little pay. The added fact that most staff are still in high school, and by nature, underestimating of consequences (ie work) doesn't help either.
ReplyDeleteKFC Grand Plaza is under significantly less pressure, as being a foodcourt, they have a lower turnover, better hours, and the orders tend to be smaller and easier to fill (not many megafeasts get sold in food courts).
I'd suggest that upper management (not restaurant management) is at fault, due to unrealistic performance expectations. Add an extra staff member, you'll see a massive drop in stress levels of staff. Offer better pay and conditions, you'll see staff take ownership, and pride in their work, and the type of work will become more viable for a more mature staff age group.
High School kids have enough to worry about at school, without having to worry about work too.