u/Dull_Proposal6261

I’ve never worked in a restaurant or food services. For those that have worked here or similar type restaurants:

Is the mentality different when you’re preparing a delivery order vs when you’re preparing an in-person order? I feel like I’m required to get double meat in order to get a “normal” portion of meat on a delivery order. In store isn’t always perfect, but significantly better. I’ve also learned to ask for double meat AFTER they’ve given you the normal portion. Just to ensure they aren’t guessing what double is.

Also, why do workers act as if it’s their own personal meats they are giving us? What does it benefit you to under-load the meals? Are you taught this by management? Just wondering!