Keeping orders straight initially gave Llewellyn nightmares, but the job ended up being a stepping stone to her future career. Read on.
I came here from Egypt for school, and had just finished my bachelor of commerce in marketing and finance. This was my first paying job after graduation, so I was 18. I didn’t pick Tim Hortons; it picked me. I’d applied everywhere, to be honest, and even with my degree, this was the only job I could get. I don’t have an accent, but my name was different. In person, I’d often say my name was “Rania, like Tonya.” You can’t do that on a resumé so that was challenging for me as an immigrant.
I worked at one of the busiest Tim Hortons in Dartmouth, Nova Scotia, on Main Street. Maritimers are very serious about their Tim Hortons coffee, first of all, but this one in particular had a lot of construction workers and truck drivers coming through, who are even more serious. They’d come in and order in bulk. When you saw a guy in a hardhat coming holding a piece of paper, your heart would start beating a little faster.
They’d speak so quickly, like “Two medium double-doubles, two triple-singles, three only-milks, four black.” You had to keep it all in your mind as you went, remembering the order — the sugar comes first and then the milk — and try to keep them in order. Oh, and you had to mark which one was which on top with your little marker.For some customers, “double-double” meant cream, whereas for others it meant milk, so mixing up cream and milk happened all the time. And the drive-thru was the worst.
It took a while, but I realized that mistakes were inevitable and perfection was impossible. So I changed my approach and focused on my attitude. Generally speaking, even if you mess up an order, the customers were pretty nice as long as you were nice too. Soon I got to know the regulars, and if I could remember their order, that’s when I’d even get tipped. The regulars were our bread and butter, especially if we got to know them by name, which truthfully I usually didn’t.
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