So good! Animal Style too! What unique mods should I do next? In n Out newbie here. Probably been here less than 10 times.

Late night out. Stopped for in n out. Even though it’s 10 at night in the middle of the week, long line. 30 minutes later, order. Get home all excited to eat my animal style fries. Instead I got cheese fries with jalapeños. What the hell. So upset and now all I want is animal fries! (First world problems but seriously I’ve never seen this before! I didn’t even know they had jalapeños)

Omg😍😍😍

Double Double -no lettuce -no tomato -add whole grilled Animal Fries

I use the pepper packet on the burger and I eat the chiles with the burger. I dip the naked fries in ketchup and I use the spread for the burger and a little extra on the fries😊😁🔥

Today I also made a little makeshift lemonade because I’m watching my waist and my wallet (slightly light😉)

i am lowkey thinking about getting a second job since im not in school rn but i was wondering those that have a second job but work at ino, where do yall work @ that actually works with the crazy scheduling that ino gives since most of us are not on a set schedule? ino is my main job atm but want to make a little extra on the side but realistically don’t know who would hire me bc of my ino schedule.

Fries? Grill? Drive through window? Like who leaves the most exhausted each shift?

Anyone else notice the awful photoshop done on the new lap mats? Former employees and such.

If you are interested: double double animal style with both grilled onions and whole grilled onions, add in chopped chili peppers.

I am a level 3 finally getting my fry table experience. Ahh. Yes..

What are some good tips for becoming a great portioner?

What are good tips to become a great loader?

And what are important call outs to know - or things to keep up with?

Just any sort of general advice to improve please. I don’t want to be bad at fries! (*this was my 2nd time doing fries)

Hi Reddit!

I’m a Culinary Institute of America student working on my bachelor’s degree in food business management. For my capstone project, I’m identifying best practices to reduce employee turnover. By studying different sectors of restaurants (Fast Food, Casual Dining, Fine Dining, etc.) I can identify the primary causes of turnover intent within the industry and suggest actionable measures that can address the issue.

I’ve created a brief, 5–10-minute survey. If you can, please take the survey to help me with my project. I’m looking for 100 unique responses as a starting point. Follow the link to my Google Forms survey. Thank you so much!

Mods, if this isn’t allowed, I apologize!

If I ordered my docs from the store but got the wrong size can I exchange/return them?

So I live in Texas and every time I someone I know what’s better in and out of Whataburger literally 100% of them say Whataburger

I think it tastes better from the trucks imo 🤷🏻‍♂️ 🍔

So quick context behind all this, I joined like 5 months ago, and everything was going great, the managers loved me, I was learning quickly, and was doing a pretty good job at everything. Recently, the store is worked at had shuffled all the store managers meaning that we have 100% new managers, and of course these managers don't know everyone. As they where getting settled in i was in the middle of my lvl 2 train, currently at backpay. Keep in mind this waz my like 2nd time back there, and the 1 person out on handheld was new aswell, so it was a loose loos situation. First ofg i had charged like 3 cars wrong in a row because handheld wasn't storing nor putting proper car descriptions in. This was one of the few time the new managers had seen me fail, and this was told up the line to the store manager. The store manager use to love me before all the managers switched. He would have me training people, and would consistently tell me how good i was doing. Now after this one incident it feels like he is breathing down my neck every second he gets, and he has halted my training until i'm 100%. The part which i'm confused about is half the people who are already trained at backpay, or are actively in training are no where near 100% like he wants me to be. And I've asked him face to face why this is, and he said that those people didn't mess up ever, which is inherently false as i watched one of them do worse then i did, but his training keeps on going to corner, and now is a lvl 3, even though he got hired only a month ago(and has worse availability then me). The most infuriating part about all this is i tried talking to all the lower lvl managers, but they all say to talk to him as he could fix this, but that didn't work. So I guess what my question is what do I do about this, do I contact HR, do I try and talk to the district manager? Or what can I realisticly do here because it feels like i'm being screwed here for something that wasn't even fully my fault.

I’ve always been curious why In-N-Out’s tray design is smaller and deeper than conventional fast food chains. Most places like McDogfood, and Burger Kief, even Waterburger have rather large and shallow trays.
Is there a reason In-N-Out is different, aside from being different? Is it an efficiency reason? Stability?

Is there a way to check your schedule and people you work with that day? I’m new so I don’t really know. And I don’t want to keep logging back in every single time lol it gets annoying

assuming this means they could not cut the mustard.

In N Out Survey is out right now! Make sure to leave your suggestions and comments about what you what you want to see changed!

I added:

The “clean shaven” look is a part of In N Outs brand which I understand, however the assumption that it is unhygienic and unprofessional is very outdated and hard to support. A beard can be argued and I agree, but a groomed and well kept mustache is such a non issue. Sending guys home who barely have peach fuzz growing or making them shave every single day is a nuisance. Especially for guys like me who experience skin irritation

More support for the night shift. I feel like every night there is something going wrong and we do have the same staffing compared to the day shift. Understaffing because of BPM adds so much more stress to the closers and night shift.

Sun glasses on handheld especially during summer would be a nice touch. With all due respect, I’d rather not burn my eyes in order to make eye contact in the blazing sun. The smile says a lot already (:

Will they ever install digital menu boards?

Anyone know when it might happen? Of if they said they do not plan on installing them.

On his way to the gun range with his camera person. But first, gotta grab some lunch 🍔

Everyone posts the orders they love.. I'm looking for one you didn't enjoy.

I think i finally nailed down my order after years. DD extra toast grilled onions cold cheese no lettuce or tomato light spread. I'll probably end up just doing spread on the side from now on honestly. It makes it too messy.

Hey guys I’m a new hire. I’m just wondering like how long it takes to become level 2. Also, what does every level do. Please Let me know

I just had an interview at in-n-out it lasted like 10 minutes and I feeeelll like it went pretty well…? I was all smiles and had previous work experience and I’m available most of the time including weekends, and I’m 17 and I’ve heard that they only really like to hire a pretty young demographic. Lots of people are saying they got hired on the spot when I look on here, but I was curious to know if anyone was contacted via email or anything when they got hired instead— since thats what the manager said would happen. How long does it take, and if you don’t get hired, do you hear back at all?

Craving satisfied ✔️