Better facilities for a fast-food environment. Better incentives to prevent workers from skipping shifts.
Answered - Cashier/Cook (Former Employee) - St. Paul, MN
During my stay, the dinning room was to small; kitchen out-of-date and certain equipment need replaced. All those problems have been taken care of with a brand new building, state-of-art culinary equipment in place.
Answered - Cook Supervisor (Former Employee) - Saint Paul, MN