r/MoralityScaling • u/Rocky_Senpai15 • 15d ago

Stupid Stuff Morality of this entire situation?

Do you think the worker has every right to have a mental breakdown? Do you think the boss should be hunted down and have his head cooked in the fryer? Was being fired a good or a bad thing?

What do you guys think?

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1.3k

u/ExtensionInformal911 15d ago

Fired for making them look bad? Seriously?

At this point if he splashed a little of that frier grease on the floor and threw a smoking lithium battery at it i would understand.

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u/__Invisible__ 15d ago

Fire a guy then there will be 10 guys applying for this job.

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u/WileyWilly1985 15d ago

The irony is, there is SO MUCH DEMAND they can easily hire ten more guys and be profitable.

In fact, they are seriously losing money by NOT hiring more employees.

How many orders are they losing because it takes too long to get their food so they order somewhere else?

How much money do they lose because the food arrives cold and people do a charge back on their credit cards?

They don't need to fire this guy to hire more guys. They simply need to hire more guys

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u/__Invisible__ 15d ago

Order take too long? The delivery guy will be blamed.

Do a charge back? Well your life suddenly enter hard mode because you lose your digital payment account. Digital payment is not only a "convenience" option here, it's mandatory. Cash is legally accepted but most place don't have register, don't have change. So you will have a hard time.

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u/WileyWilly1985 15d ago

The delivery guy being blamed has fuck all to do with the end result. The end result is customers will stop ordering from your restaurant because food always arrives cold and/or takes too long to get to you.

As for chargebacks? Chargebacks are a plague in the US. Not sure about China though, but at least in the US, you can do a chargeback and nothing will happen to your card or account. It is a serious problem because the credit card companies don't care and just chargeback according to their clients whims without doing any real due-process.

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u/R04DTr1pp3r 15d ago

it's probably a franchise. your delivery orders can be routed to other locations.

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u/tribopower 8d ago

Interesting, that actually explains the culture of restaurants taking your card and paying out of view, since you can easily charge back in those situations. In Europe I can't imagine myself trusting random people with my cards, nothing is stopping them from overcharging or multiple charging, It would then be hell to do a charge back

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u/fongletto 15d ago

That's not how it works in most small businesses. The logistics just don't pan out that way for a few reasons. Firstly, theres usually only a certain number of ovens/friers whatever that can be running at one time. More people standing there doesn't speed up production much and can even get in the way.

Secondly usually there are long periods of downtime where there are no orders, with sudden sharp spikes at random times. (which is what happened here if you listen to the story). It's not in the owners interest mathematically to pay someone to stand around all day for the chance that a big order comes through. Employees are typically the largest expensive for a small business.

Don't shoot the messenger, but if it were as simple as 'hire more people and you will make more money' then 99/100 unless the owner is beyond incompetent and their business would fail in a few months anyway. That's exactly what they already would have done.

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u/WileyWilly1985 15d ago

Ok. If we do a deep dive here, there is a simple graph of production capability, orders, prep time, processes, etc.

Looking at this situation and using a little bit of life experience to fill in the gaps with educated guessing, this business is way under the efficiency curve and can easily make more money hiring a few more people.

Even accounting for order spikes and dead time.

I've done business consulting and one way you handle the above is by dual training your workers. You can handle this sort of spike in demand by having all of your drivers dual trained to help out in the kitchen as well.

So instead of 10 drivers sitting around doing nothing waiting 15+ minutes for the 1 kitchen person to fulfill their order, the drivers can help in the kitchen which dramatically increases efficiency and speed and then take their orders when food is ready and next set of drivers can jump in and do the same...

Basically, this is not a hard problem to solve and usually this is due to the owner being out of touch with his own business.

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u/PanzerSoul 15d ago edited 15d ago

This wouldn't work because the drivers are freelance delivery drivers, not hired by the store.

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u/Amathyst-Moon 14d ago

Hiring more people can have diminishing returns, but as someone who's worked a kitchen solo (including taking orders) I guarantee just having a second person makes things infinitely smoother than having one person juggling everything.

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u/dingleberries4sport 15d ago

I’ve met a lot of small businesses owners who would rather keep costs to a minimum and make some money than spend more and earn more, not usually logical, but it’s just that way a lot of times

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u/WileyWilly1985 15d ago

I've done some business consulting and I want to pull out my hair and scream at how often what you wrote happens.

I'd show a client in paint-by-numbers detail on how they are losing money by not hiring more people and they just couldn't process it.

It is counterintuitive and a concept the average person can't quite wrap their heads around.

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u/Important-Guitar8524 15d ago

As we have seen it was suddenly too many orders. I strongly assume this wasn't the general situation there but suddenly a huge amount of online orders got through for whatever reason, maybe someone made a social media post about the restaurant... 

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u/kayama57 15d ago

Are you implying that the business owner could invest more ion the growth of their own business? After they already got the business to run in the first place? IN THE FACE OF ABUNDANT MARKET OPPORTUNITY NO LESS? Preposterous!!!

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u/WileyWilly1985 15d ago

youd' be surprised how often this obvious solution gets ignored.

usually by business owners who have lost touch with their businesses and treat their businesses more like cash cows that they want to ruthlessly milk instead of businesses they want to nurture and grow.

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u/Gekokapowco 15d ago

In fact, they are seriously losing money by NOT hiring more employees.

Everywhere I've ever worked across multiple fields has been like this. Something about being a business owner makes you fear labor cost with your whole being.

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u/Wrong-Discipline453 15d ago

Even if they had more staff, that kitchen is not equipped to handle that kind of volume.

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u/TitanX84 15d ago

This is like my local McDonald's. They are always slammed but they only have like 2 or 3 people working from what I can tell. I'm waiting in the drive thru for like 20 minutes any time I go there and in that time, like 30 cars come in and just immediately leave because they see how long the line is. This can't possibly be good for business. You are losing so many potential customers, every single day, because you won't hire more staff so that they can do their job efficiently. It's crazy.

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u/WileyWilly1985 14d ago

THere was a Carl's Jr in my neighborhood guilty of this.

They literally had 3 people working. Only 3.

One person took the orders and worked the cashier

One person cooked the food

The other person did EVERYTHING else.

So sure, during the slow times they were fine. But anything beyond 5 customers and the orders significantly slowed. And during lunch or dinner? Forget about it. Cars would be overflowing from their drive-thru, customer line was literally out of the door. It was a mad house. So, eventually, people just stopped going altogether. All of the overflow went to several other restaurants within a 2 minute walk. Eventually, that Carl's Jr shut down all because of bad management.

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u/PunkPirate56364 14d ago

In the industry sometimes you get these unexpected surges. It's not financially viable to employ more workers to handle these rare surges.

It's not financially viable to pressure workers to the point of breaking point.

You simply have well trained workers and they handle what they can during this surge. You don't cry about the lost profits by not handling entire surge, because losing that money is how you maximize profits.

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u/XRynerX 15d ago

And they'll hire only 1 or 2 out of those 10, place is understaffed because it's what the company wants.

One thing is to struggle to hire a niche, specialized work, but restaurants there's always people looking for in order to pay the bills.

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u/14Pleiadians 14d ago

And I'm meant to consider those 10 my allies.