
Tim Horton's just announced their breakfast sandwich. Basically, it's another Egg McMuffin clone. There's no real difference. However, as Tim Horton's continues with their brand extension, the lineups grow. No longer a coffee shop, Tim's has become a restaurant, where we stand and wait for our coffee behind someone ordering a three course meal for a family of five. I'm having trouble defining which particular level of convenience that represents. I watched as Tim Horton's revised their check-in, check-out system a few years ago, and it worked like a charm. You would walk up, place your order and move to the next station where it would be prepared for you by another server. It was slick and quick, but required 2 staff members. Management determined this to be an inefficient use of manpower, and slowly reverted to the old system... with a little of the new. We're back to waiting in line again, while one person tries to field orders that border on the insane; I've seen people being handed boxes containing what has to be more than 20 coffees. As a result, the accuracy rate appears to have reached an impressive 4 wrong coffees for every 2 correct ones. But you can buy a precooked sausage thingy or some chili, and they are usually served without incident, so I'm told.
I cringe when I see these companies hungrily trying to carve off their piece of an ever-shrinking market in the name of better service, improved product or a higher level of convenience. They aren't the slightest bit interested in you. Just the money that travels with you. The object of the exercise is to coax that money from your pockets to their tills. They might ply you with visions of delicious precooked mass produced breakfast thingies, faster checkouts - they want you to leave quickly once they have your money, so they can get to the next pocket, or they create bigger stores - which translates into boxes populated by teens and dead-enders who never know which department they'll be in tomorrow. Do I hear a collective sigh?
Restaurant convergence has resulted in the need to minimize the the interaction between customer and server - this ostensibly makes up for the time lost waiting while people place their huge and varied orders. I rarely visit the golden arches. Most of the time I'd rather eat three day old dirt, but there are times (perhaps 5 in the past 20 years) when it appears to be the more convenient option. However, here is an almost verbatim exachange between me a gum-chewing burger dispenser:
Me: " I'd like a PLAIN (pause for emphasis)... double quarter pounder meal, WITH CHEESE, and coke... to go.
Server: (Head droops to one side) Do you want cheese?
Me: (Politely pointing to big sign behind her) yes...I'd like a PLAIN (pause for emphasis)... double quarter pounder meal, WITH CHEESE, and coke... and that's to go.
Server: What would you like to drink with that?
Me: (pause as I look into her vacant eyes)..Uhm..coke.
Server: (head droops to other side) So... that's a double quarter pounder meal, with cheese, and coke.
Me: Plain
Server: Yes..uhm..it..is plain. Yes. Is that for here or to go?
Me: (I could have been at home, eating this crap by now)... It's to go. (I force a smile)
Then there is what seems like a long time before my server shows up with fries, and sits them to cool on a red tray. Once they have cooled sufficiently, she returns with my burger and places it beside the cold fries then turns to pour some syrup over 10 oz of ice and water. Finally, she places the concoction on the tray and slides it a few inches towards me.
Me: (forcing a polite smile again)...uhm..it's to go.
Server: (not the slightest bit embarrassed) Oh.
She takes the cold fries and luke warm burger and drops them into a bag.
I walk to the condiments counter, open up the cardboard burger container and gently peel back the flat bun, which had been mashed by countless fingers - I could see the impressions. There, nestled amidst an oozing, stinking blob of green, yellow and red - I suspect it might have been relish, mustard and ketchup - was a soggy pickle. Okie dokie then. It's back to the counter with my PLAIN (pause for emphasis)... double quarter pounder meal, WITH CHEESE, and coke.
Me: Uhm... this was supposed to be plain.
Server: (Double checks to make sure I'm not scamming her)..OK.
She returns, without an apology, with another offering - which passes my inspection - and I leave with my melted ice drink, cold fries and gooey, soggy grey lukewarm burger. The red, yellow and green paste they slather on these things serves a dual purpose... mainly it's to disguise the appearance of the grey 'meat', and perhaps it lends something to the taste. It hides the bland cardboard flavour. Otherwise it might be impossible to tell whether you were eating the burger or the container is came in.
It was a valuable experience. It reminded me of why I decided never to eat at these burger factories and it also drove home my point that customer service means nothing today- at least, not to those charged with providing it. Perceived customer service is everything. This single visit to a fast food restaurant easily demonstrates what you and me represent to these 'get-em-in, get-'em-out' businesses. Order what they want you to order, or suffer the conseqences.
NB: I should point out that I do get superior customer service from some of the Tim Horton's girls, like Heather, Cheryl and crew in St. Thomas, Ontario; I don't want you to think that I'm served by idiots everywhere I go... just most places.