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John Cletheroe's
USA and Canada Holiday Hints |
This page describes typical restaurants in the chain. Individual locations may differ.
Unless otherwise stated, prices exclude sales tax and are normal (not special offer) prices.
Single queue from the entrance door, possibly leading into several cash registers.
Place order and make payment.
Collect receipt with order number.
Wait at the pickup counter or at your table for your order to be prepared and your order number to be announced.
Serve yourself drinks (endless free refills).
All hot food is cooked to order.
You are always given a receipt.
Place your rubbish in the bin provided and leave the tray on top.
Almost all locations also have drive-throughs.
Cheeseburger (1/4lb) $1.50 (summer 2000)
Double-double (1/2lb - "double the meat, double the cheese" - a very big meal, even more filling than a Wendy's double) $2.45 (summer 2000)
Fries - $0.99 (Scottsdale, Arizona, Apr-01)
Medium soft drink (serve yourself, unlimited free refills) $0.99 (summer 2000)
There are also hamburger, cheeseburger and double-double combos (sandwich, fries and drink). I'm not sure that these offer any reduction in price, just simpler ordering.
Milkshakes (vanilla, chocolate or strawberry, and extremely highly recommended) $1.39 (Scottsdale, Arizona, Apr-01)
Coffee
Value for money - consistently excellent.
Cleanliness - consistently spotless. The kitchen is in full view of the customers.
Quality and speed of service - consistently excellent. However, due to this chain's immense popularity you may sometimes have a wait a few minutes in the queue to be served and you may sometimes have to wait for a table - something which is almost unheard of in the USA or Canada.
Two important factors behind In-N-Out's success are the number and the quality of their staff. According to a staff recruitment poster we saw on display in the summer of 2000 they pay $9 an hour, well over the minimum wage, and so can be selective in their choice of employees, who have to work hard. A large workforce ensures rapid service for customers. The drive-in is handled by separate staff so as not to cause any delays to eat-in customers.
Another very refreshing aspect of In-N-Out is that customers are not subjected to "selling up" - being asked if they want any additional items when they order. I wonder if the expensive and non-productive marketing and management idiots in many of the other fast food chains realise how many customers their policies of having inadequate staffing numbers, poor quality low paid staff and "selling up" lose them?
In-N-Out is how fast food should be. A visit to one of their locations would be a valuable lesson to those in charge of some of the other chains.
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Most recently modified 20-Feb-04