A WETHERSPOONS worker has lifted the lid on the things she always hears during her shift.
TikTok Kirstin, who posts under @kirsttttttttt, said customers have the same complaints when they reach the bar.
Kirstin said many people take issue with the length of time they have to wait, and said a commonly heard complaint is “I’ve been standing here 45 minutes”.
Another frequent complaint is with the size of head on beers, and said lots of people say: “I could put a f***ing flake in that.”
She replied: “ok dave babe theres barely a head just drink it.”
And she said lots of people insist they are “not drunk”.
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She added that she also gets a lot of “I don’t know my table number”, which must be problematic given the size of most Wetherspoons.
Many fellow Wetherspoons workers were quick to sympathise with her, with one saying: “Ugh the worst” and “omg can relate here ex spoon worker miss it so much.”
Others chimed in with things they hear on shift.
One said: “*takes a massive sip* “can you top that up a bit please?”
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Another added: “table one proceeds with them point in the general direction of their table that’s on the other side of the pub.”
Founded in 1979 by Tim Martin, there are now over 900 pubs in the brand – and staff used to have a very sneaky way of making customers spend more money than they had intended.
For decades “up-selling” has been an important part of the Wetherspoons strategy and the secret to success was to ask a lot of questions.
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Speaking on Channel 5’s Wetherspoons: How Do They Do It? former bartender Sophia Nasif said staff used to ask “do you want a double or a single?”
She said: “You say the word double so it sticks in their head first.”
Former bartender George Andrews added: “If you have a gin and tonic for instance, when you came to order that, you would say ‘double or single’ in that order.”
Former staff members told the documentary team that the most popular alcohol is put on a “speed rail” under the bar to offer easy access on busy nights.
This means employees can make the drink at the bar rather than having to check elsewhere for the correct bottle.
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Speed of service and turnaround is the key to Wetherspoons’ success, as the faster drinks are poured the more can be sold.
It’s a similar story in the kitchen, where meals are churned out using microwaves and deep fat fryers.
Staff are told there is a 10 minute time target between taking an order to the food being delivered to the customer.
Kirstin said many people forget their table number[/caption]
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