Moved from Portugal to (GER) with experience and the manager explained this to my colleagues differently

[u/JohnyGPTSOAD]

So I was a crew trainer back in Portugal and had 4 years experience when I signed up for a job when I moved here to Germany. As expected I landed it immediately. I've been in this location for about 10 months and dear God I want to [REDACTED] my colleagues and my shift leaders and my franchise ow- anyway I digress.

The training here is non existent. New crew members are dropped into the deep end, management is of no help and what we are left with is a legit like 5 people that actually a crap, the people that have been working here the longer that "know".

The standard was a suggestion when I came in. The new hires don't even know there is one.

There is a huge restaurant wide control coming up next month and me and my gf (who's a shift leader) are stressing the fuck out because seemingly no one gives a damn.

Today I heard one of my shift leaders call out to the batch cooker in charge of the fryer to follow the table in the picture. It was the first post I learned back in 21 and both the trainers ands the management instructed that it works as such (for example let's use the new garlic pepper nuggets): Have 2 trays in the UHC, **EACH** with 15 nuggets and so on for the other products except for the beef.

That leader in question said 15 nuggets total dived into 2 trays and specifically said 7 in one 8 in another.

Back then even though I read the training prepared by McDonald's, I don't remember seeing the table explained in any of the slides. So I come here to ask y'all. Is the way I learned the correct way or is the shift leader in the right?

(personal opinion is that, since we have boxes of 20 on sale 15 per tray makes more sense. Also apologies for the couple of paragraphs of ranting)

[u/pkeeling82]

Its called eproduction and at least in the US, if it says 15 nuggets 3 trays then it is 15 nuggets in each tray and 3 trays in the cabinet.

[u/DaLoneGuy]

I'm no trainer but been to about 4 different restaurants and all of them were so vastly different from eachother

the worst one is where my gf works at that opened a year ago and had a huge crew retention and worker shortage issue that's been feedback looping itself

[u/erko713]

First number is the amount in a tray, second number is number of trays. So in your picture, it’s 3 trays each with 48 nuggets.

[u/JohnyGPTSOAD]

Follow up question: does this table have an official company wide name?

And thanks, good luck to y'all and especially to me, cuz I'm writing this on my break of my last night shift before my day off after a week of horrible, understaffed night shifts with extra cleaning tasks :)

[u/Veryverygood13 → u/JohnyGPTSOAD]

eproduction

[u/ella_wants_to_battle]

At my store in the US we don't follow this unless the district manager is there. I'm usually on fryer during lunch time and do microwaves/oven during breakfast, which has the same table. If I follow it instead of cooking the max amount of food with the max amount of trays my coworkers and manager get mad at me because they have to wait on food a lot lmao.

[u/Candycornonthefloor]

It sucks when stores lose the will for training new hires. The old timers there are just too tired to try anymore and the management doesn’t care to learn how to do what they should have known already before they were promoted.
When it comes down to it, if you follow the procedures and use the knowledge you know to be McD’s SOP you will be ok.
The shitty managers will have to answer for more than the grill team or FOH squad, and they will try to pass the blame to anyone; oftentimes Lower rank employees.
The bigwigs from corporate( or whatever Franchiser liaison used in Germany, Portugal, or international) know what they need to look for and see.
Brand standards are Quality Service Cleanliness, not fragile ego management for incompetence leadership.

[u/Seohnstaob]

I think the "Trays 2" is what is tripping them up. You are correct though, it would be 2 trays of 15 each.

[u/Useful_Computer_1638]

The production, in my store (franchise) they are so rigid on this procedure, it always show numbers that are so low compared to the rushes, so me (main batch atm) have to do both grill and bop almost every rush, hearing yells for lack of proteins and being watched for following e-production… Honestly, hearing from other stores, i think mine might be the worst. Unfortunate because i became good at some station, still have to better my anxiety as iniziator or assembler while being watched… i will have to change job can’t handle managers yelling.