Dollars With Drew
Region: US
Wednesday 29 October 2025 00:16:07 GMT
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fukboy :
Bro gonna increase revenue by 20% on his own 🤣🤣🤣
2025-10-29 06:01:52
158
Fuck you :
This is incredible information for a management team that actually wants to do better
2025-10-29 00:25:50
485
Elliot :
Was the Sunday baddie meter 10/10
2025-10-29 18:57:50
1
If ykyk :
He look good 👀
2025-10-29 06:00:58
0
Roger :
can lean principles be applied here to the kitcchen? for examples, close business to online orders during busy period on Sunday.
2025-10-29 07:36:28
0
Alex Wine :
Yeah there’s a happy medium between busy and too busy
2025-10-29 00:28:17
9
eliza :
I feel like most of these legacy servers to the table chains need to streamline their menus significantly, that's the only way you can effectively reduce kitchen time. I love the series that you do, thank you for sharing
2025-10-29 03:44:35
0
Jen :
I rather wait at a table than a doorway. Seat the damn people. We can wait an hour for our food
2025-10-29 04:13:32
9
Amy in the PNW :
I'm surprised they don't have some kind of automation that shuts down to go orders when the kitchen is maxed like that. love your content! Good luck!
2025-11-02 18:44:32
0
REED :
Why am i first
2025-10-29 00:31:53
1
Isaiah :
Man I know these jobs are for content but you should try serving somewhere else you could make so much more money and do much more in sales
2025-10-29 03:24:56
1
jaden hendren :
As someone who works at a restaurant, I always feel really awkward whenever food is taking forever. I always put myself in their position and am empathetic, and that’s my least favorite part of the job to be honest.
2025-10-29 00:34:23
87
lets vibe :
I can never be a server
2025-10-29 04:46:06
2
José Maldonado :
I honestly understand the wait on restaurants, especially when is not a fast food restaurant. You go out to enjoy your day and I wouldn’t mind wait 30 m for my food especially if i notice that is a busy time
2025-10-29 11:32:03
1
broadcastingwatches :
Let's gooo! Great takes Drew 🔥🙌
2025-10-29 04:01:30
0
Economic Cockroach :
That is interesting, you had more control on the food process it seems in your window role at McDonald’s, I think it would be interesting to eventually do a back of house role at a place like ihop
2025-10-29 01:09:55
43
VincibleLeaf2 :
Restaurant I worked at was a competitor to IHOP, and the only restaurant like that in my town of 60k people. Worked there in every non management position, often times if our ticket times reached a certain time we would have management pause all online orders, that way we could prioritize the in house guests, once meal turnout time was back down we would turn orders back on
2025-10-29 04:53:03
18
TOMMY ITALIANO :
Super interesting! I was a server in college and this tracks
2025-10-29 15:11:45
1
Blue Goose Lounge :
This is why servers deserve majority of the tips - servers gotta perform with all hungry eyes on them 😳😀
2025-10-29 08:15:44
1
Alicia Trautwein :
Back when I was a server, I’d happily take a Thursday (especially by myself on the floor lol) over a Sunday anytime!
2025-10-29 13:24:09
0
matt3780 :
I wonder if IHOP employed some sort of weekend breakfast/lunch snack, like the pancake/breakfast equivalent of chips and salsa at a Mexican restaurant - something easy to prep that the servers could roll-out to the tables on the weekend, to help bridge the gap for customers with long kitchen wait times
2025-10-29 01:42:41
3
Ossfit480 :
So, what about your earnings? Were they better? By how much?
2025-10-31 11:06:07
0
SombreroMeowMeow :
This content is 100x better than the older content trying to justify pulling money out of 401k. Kudos to you, you’re on to something now….
2025-10-29 12:21:43
7
montrealjag :
So many restaurants have not created dedicated staff for mobile orders alone & in store customers. It's annoying to stand and wait for them to fullfil orders for people that aren't in-store and businesses are too slow to figure this out
2025-10-29 01:25:16
13
JoseDietre :
Waffle House doesn't have that problem
2025-10-29 20:31:47
0
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