Dear Wendy's sandwich makers,
I have a few requests for the next time you make my sandwich. Certainly, I'm no restaurant connoisseur, but there seem to be some common sense ideals I'd like to mention that perhaps you could consider.
First of all, please consider the fact that I don't eat my entire hamburger in one bite. I don't know what kind of training you go through or what burger-making formula you're taught your first day working at Wendy's. But let me give you a little insight: most people enjoy pickles with every bite of the burger, not just the very center bite where you stack all 5 pickles on top of each other.
Same goes for the glob of mustard. There's a reason it comes out of the container in a thin line. Try rotating your hand in a circular motion around the top of the hamburger. One giant squeeze, creating "Mustard Mountain" right in the center is not the preferred method. You can also practice this method with the ketchup and mayo!
Next, onions are obviously the cheapest ingredient since you so graciously pile 1/4 pound of onion on each burger. I thought it was supposed to be a quarter pound of meat? Perhaps there is some confusion and you should go back and reference your manual.
Also, keep in mind that when surveyed, most American's preferred red tomatoes, not hard green crunchy ones. I think I may have figured this one out. Your slogan on your website reads
Quality is Our Recipe. I guess I need to request that recipe next time I come in; I didn't realize it was by request only. This is no fault of yours, as a sandwich maker, but maybe just consider it in the broad scheme of things.
Finally, when I unwrapped my burger tonight, I found most of these condiments smeared all over the sandwich wrapper and consequently all over the outside of the bun. I understand you're working for speed, but obviously that's not working out for you too well either. There's always a huge line when I come in to order and I end up waiting about 5 minutes per customer before I even make it to the counter.
Is any of this making sense to you? Do you
eat your own sandwiches and actually experience these issues that countless customers are taking in stride every meal? Certainly, you don't claim to be "sandwich artists" and it's becoming more and more clear why.
One more thought - has your store ever considered getting more than one credit card terminal for all the cash registers, which gets tied up when you get a phone call or another customer chooses to pay with credit?
Just thought you might consider my suggestions.
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