Munchkin
Well-known member
Worst queues in the 10 years I’ve been going to the Amex.
Brilliant on the the pitch, pretty shocking off it today.
Brilliant on the the pitch, pretty shocking off it today.
Got something to say or just want fewer pesky ads? Join us... 😊
[Albion] Catering
- Thread starter Munchkin
- Start date
LamieRobertson
Not awoke
Great to be back
In the WSU there was a sign up about low staff numbers and to be patient.
Anyway, I just wanted to congratulate the catering team for putting on the most Brighton-ish concourse offering they could:
Smokey Paprika, Bean & Pepper Cassoulet (V, GF)
Tremendous work all round. Anyone have it?!?
Anyway, I just wanted to congratulate the catering team for putting on the most Brighton-ish concourse offering they could:
Smokey Paprika, Bean & Pepper Cassoulet (V, GF)
Tremendous work all round. Anyone have it?!?
Machiavelli
Well-known member
Had to spend c30 seconds queuing for a couple of soft drinks at the end of half time. Greeted by a smiling worker. All fine for me.
I've got nothing to moan about. Shall I go elsewhere?
I've got nothing to moan about. Shall I go elsewhere?
Machiavelli
Well-known member
I ordered that at the City game, thinking it might be a pie, and was a bit disappointed on receipt when it turned up in a tub. But I was pleasantly surprised with it, really good effort.
Weststander
Well-known member
I was there too, the queues weren’t short. I just think punters were celebrating being back by getting stuck into extra copious volumes of drink and food. The hard working staff did a good job under pressure.
WSL was fine 
theboybilly
Well-known member
WSL was fine
We are a civilised bunch which makes the stupid bottle-top ban even more infuriating
banjo
GOSBTS
NS was brilliant today.
nickbrighton
Well-known member
- Feb 19, 2016
- 2,137
first game back in 18 months, a win on the pitch, 2nd in the league, best ever start to a top flight season, must be hard to find fault, so lets pick on catering, there is always something there to gripe about
Football Stadium catering is not like running a Macdonalds, with a fairly even spread of customers over an extended period of time. Its basically bugger all and then 30 000 descend wanting pies and pints in 3 or 4 very short time frames. The staff are required for only around 25 times a season, and have had virtually no practice, so its a steep learning curve There is no way it can be done without long queuing
Add on top the almost certain number absent due to isolation at short notice, most will be new to the job with only the Getafe game for experience, then anyone expecting a hassle and queue free experience is simply not thinking
Catering will get more efficient every game, it always does every season , its impossible to practice before hand so the only way to get better is to actually do the job. so at least for the first few games while they get up to speed give them a chance!
.
Football Stadium catering is not like running a Macdonalds, with a fairly even spread of customers over an extended period of time. Its basically bugger all and then 30 000 descend wanting pies and pints in 3 or 4 very short time frames. The staff are required for only around 25 times a season, and have had virtually no practice, so its a steep learning curve There is no way it can be done without long queuing
Add on top the almost certain number absent due to isolation at short notice, most will be new to the job with only the Getafe game for experience, then anyone expecting a hassle and queue free experience is simply not thinking
Catering will get more efficient every game, it always does every season , its impossible to practice before hand so the only way to get better is to actually do the job. so at least for the first few games while they get up to speed give them a chance!
.
Is it PotG?
Thrifty non-licker
One supervisor on the concourse pointing and waving where to/where not to queue as in don't block this, don't block that.
He was having a ball until it was pointed out that having more than three tills open out of a possible 8 or so might be a better way to remedy this situation.
He was having a ball until it was pointed out that having more than three tills open out of a possible 8 or so might be a better way to remedy this situation.
banjo
GOSBTS
Man I’d missed those sausage rolls. The Harvey’s was good too.
Had a pint outside and then went straight to my seat, so can't directly comment. The lad next to me ate three pies and a packet of crisps in the first half. When Maupay got injured I asked him if he needed to pop out to get a little snack for half time.
Q's were fine in WSU at the start and not too bad at half time. Only disppointment was that the Chicken, gammon and leek pies had run out at half time. NEED MORE PIES !!!!!
Official Old Man
Uckfield Seagull
How about we look at this catering lark from the other side. East Upper was awful. 4 tills out of 10 working with one person on each. I caught the slow guy who plodded around picking one item at a time at snails pace. Customer came back with a cider and complained it was meant to be lager. So it was put 'back on the bar' and swopped. As we watched it was taken and given to someone else with half an inch already drunk from it.
Anyway, back to the staff. I presume they are on minimum wage, lets say £10 and hour. But for how long do they work. Training must be given to use the tills, do they put the pies in place?
What is their working day and pay?
Anyway, back to the staff. I presume they are on minimum wage, lets say £10 and hour. But for how long do they work. Training must be given to use the tills, do they put the pies in place?
What is their working day and pay?
News to me that the family stand, northstand upper, has no food or drink and you have to go down to the northstand concourse via the stands. Queues were pretty bad down the exit end of the concourse. Still got food and drink in time for the 2nd half so works I guess.
Aren't they usually pretty bad early season anyway - seasonal workers who are new to the working in such an environment. Factor in Bozza's note about low staff I'd say it's somewhat understandable. It's usually seen as the sort of job students do, and they're not around in large numbers yet, and a lot of jobs seem to be struggling to fill vacancies, particularly the lower paying/less glamourous roles (or maybe I'm extrapolating too much from the poultry industry stories earlier this week).