this post was submitted on 16 Dec 2023
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Anon works at dominos (sh.itjust.works)
submitted 9 months ago by [email protected] to c/[email protected]
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[–] [email protected] 1 points 9 months ago (2 children)

Used to deliver for them, can confirm all the above. Some other stuff:

  • Yes there's less of each individual topping when you order a bunch of different toppings, but I promise you that you don't want a normal amount of each topping on your supreme pizza. The center would still be raw, probably even if you put it through twice.
  • The 50% weeks are mostly a scam. It's usually cheaper to use the other good coupons (e.g. mix and match) than to take 50% off normal menu price
  • Unless you've got a big/otherwise pain in the ass to deliver order, a $10 order is just as much work to deliver as a $60 order. I personally tip based off distance rather than total because of it, and most my coworkers also preferred this method.
  • Brooklyn pizzas are just normal pizzas using dough 2 sizes smaller (for example an XL brooklyn is just a medium dough stretched thin). In general if you're looking to maximize food per dollar, normal hand tossed is what you want
  • For the love of God don't buy soda from the store if there's a gas station or something that's not out of the way. It'll be half the price at most.
  • The dishes probably aren't being cleaned properly. If you're lucky your local store has 1, maybe 2 closers who actually give a shit and try to do it right. I imagine that's pretty standard in food service though.
  • If you order delivery 2 minutes before close, you're braver than I. I had a hard policy of don't fuck with peoples food but not everyone does, and you sure as fuck aren't getting it on time.
[–] [email protected] 0 points 7 months ago (1 children)

I worked at Domino's for 6 months and was the closer who actually gave a shit about dishes, 5 nights a week. They fired me for mixing up what day I was scheduled, once. I was easily the best driver/closer at the time, LMAO.

If we actually took an order 2 minutes before close, it was always the fastest delivery of the night. Those orders literally never tipped me more than $1.50. Even the people who apologized for doing it.

Not sure what the chicken thing is about, we didn't do it whatever way he was saying.

[–] [email protected] 1 points 7 months ago* (last edited 7 months ago)

Specialty chicken may have been different depending on the franchise. At mine, the opening driver would prepare a tub of it by literally cutting the boneless chicken in half.

And yeah, being seemingly the only person in the store who gives a rats ass about food safety suuuucks. The amount of times I ended up redoing the entirety of the night before's dishes because the closer didn't give a fuck was insane. I never did that shit to help the company, I just was never going to be the reason people got sick.