Wendy's

⭐️

2024-10-11

Just walking in the door, you can tell the staff is stressed out and cannot handle a simple dinner rush. Just a couple cars in the drive-through and 3 people in line causes the staff to go into panic mode. I have worked in the service industry for years and only had staff freak out that badly when there was 1 employee in the building and 50+ orders at once. They had issues figuring out how to work the POS. Ordering 2 meals and 2 sandwiches with no special instructions took them 5 tries and had to keep asking me what I was ordering. They made our Frosty's immediately and had them sitting out, so they partially melted by the time we got our bags of food. We also ordered 2 Krabby Patty meals for my kids, but got no SpongeBob bags nor stickers, I had to ask them multiple times for the stickers for my kids. The only non-krabby patty sandwich I got was the simple Dave's Single. I'm not sure what they read when they saw that, but I got something with other sauces and some bacon. Lastly, the special Under The Sea pineapple frostys weren't even made properly. They squirted pineapple flavoring in the bottom of the cup, poured the vanilla frosty on top, then just left it like that. One of them didn't even get the proper measurement of syrup, it was as if they finished the bottle off and called it a day. Absolutely disappointed. This is all easily avoidable. The folks getting trained need proper coaching for how to use their systems and not left at the register by themselves until they are confident in their POS skills / capabilities, especially for a dinner rush during a limited event. The staff needs to follow the proper preparation procedures for not making the frozen / perishable items prior to the rest of the order, and they need to follow all company measurement guides for proper standards of how much per ingredient to add. Also, the Shift Lead / Manager on duty needs to lead with confidence in their skills. When the leader is freaking out and dashing back and forth stressed out not able to handle the chaotic situation, then the employees won't be able to handle it as well. Make an action plan ahead of time. Then, when things get busy, take a breath and delegate confidently. Both subordinates and customers alike can sense when you have lost control of the restaurant.

⭐️

2025-01-31

Peyton with the bright red dyed hair, who said she personally checked my to-go order bag…care to explain why you thought it was fine to substitute a baked potato for French fries with some cheese, not tell me when I got the order, and boast that you checked it yourself? I hate to be petty on google reviews, but this is next level not caring about your customers. I also tried calling the store 3 times - none one is picking up.

⭐️

2024-12-05

They made my mobile order ahead of time way before I arrived at the store (I placed the order 45 min previously) and left my salad in the bag just sitting apparently because everything including my ranch was warm. Who wants to eat warm lettuce 😒 tell your employees not to make people's orders until they arrive! Or keep it stored as it should be!!!!