New updates and additions at the bottom…
(From experience with Pret soups, this looks like Pulled Pork to me)
This could have been another death, hospitalization, allergic reaction… certainly an unpleasant experience for a vegetarian. Multiple warnings not taken seriously.
As I want to move away from my Pret outcry because I have said enough to give a good idea what really is going on behind the facade, but I keep seeing these complaints.
A tweet with the typical response from Pret that has me shake my head again and again, even though I shouldn’t be surprised.
A vegetarian customer got a meaty soup instead of what was labelled as a vegetarian Tuscan Bean Soup that even has the green veggie sticker on the soup cup. A meaty soup has a red sticker with the soup name, a veggie soup has a green sticker, plus the label on the Hot Cabinet with the ingredients (hopefully with full allergen info).
Pret’s response is to blame downwards as usual, making the Hot Chef (the person who is preparing all hot food) responsible. The OPs manager (operations manager = area manager) who often is quite stern, with an intimidating “bossy” attitude, visits the shop. The OPs then speaks to the General Manager (GM) or maybe even to the Hot Chef or person who prepared the soup.
On a side note, the Hot Chef has the most difficult and stressful job on the shop floor. They never stop. Often they don’t get help except on paper, but in reality they are so stressed for time and often have tiny work benches, if at all, and if they are not organized naturally and not trained properly, they struggle a great deal. I mention the different job roles and stress factors in my Open Letter to Pret Customers.
Just found this, no idea how a customer got a hold of this photo. If the customer lets Pret know which shop it is, the person who took and then leaked the photo will have an appointment with the Job-center soon. But this is a very common view I found in my 10 years in Pret. And this is then no wonder that serious mistakes keep happening: tiny work spaces especially for Hot Chefs who have the hardest job on shop level. This photo is a very familiar sight. Hot Chefs balancing act to have proper work benches. Very dehumanizing and disrespectful towards hardworking people to not give them the right space as well as time to prepare in a safe way.
Customer areas are increased to get as many customers / money in as possible; staff areas are decreased. This then creates multiple problems, not only on the mental strain of staff but customers lives:
So, the Hot Chef now gets even more stress and may not even get help, but will be blamed, no matter if the team may have been understaffed, or the Hot Chef may not have received proper training as I used to work as a HC and was thrust into it with little training and have seen this with other HCs again and again.
It is a lose-lose situation. The typical scenario is that staff are not trained properly, overworked, underpaid, stressed to the max, not helped and then blamed when things go wrong. Apart from my experience this can be seen in the countless staff complaints that I collected from other websites. A very typical Pret situation on a daily basis. Of course there are trained staff and good shops, but my 10 years in Pret mainly involved training myself, trying to help my colleagues as best as I was able to under intensely stressful circumstances.
Pret’s response to the customer who was sold the wrong soup is again typical for how Pret responds to this:
If the text is too small: Ctrl & +
or direct Link to Tweet
So, the customer read the labels on the hot cabinet and the soup cup, and yet still got the wrong item and ingredients! If the customer would have been allergic to any of the ingredients in the wrong soup, having believed to have bought the correct item, scrutinized the labels, double checked everything … but still got the wrong item, this could have been another death… The Toscan Bean soup does also look like this meat soup in the photo above. So, often customers open the lid and the similarity of the soups visually could still mislead them. And Pret responds in this indifferent way and just blames the Hot Chef who most likely is already over stressed as it is.
The veggie Tuscan Bean Soup
The generic response that is so typical for Pret still amazes me. But the blaming is typical. Quote:
“The hot chef in charge failed the Pret standard for soup preparation…”
No, the Hot Chef most likely was overworked, stressed, had no help and was pressured by the GM or Team Leader to quickly get the soups out for selection so in case the Mystery Shopper comes, they won’t be marked down for missing items on the shelves.
I keep repeating myself that Starbucks recently closed 8000 shops in the USA after a racial incident in one of their stores. They closed for a few hours to train their staff and then even remained closed for the rest of the day after the training. This has cost Starbucks an estimated $12 Million+ for that ONE day. Starbucks did that a few years ago already in the UK to retrain staff on coffee quality.
But in Pret customers die, repeated complaints keep coming in on wrong and inadequate labelling, and worse even, products are wrongly labelled or put into wrong vessels like this soup … And those are only the complaints that are public.
And Pret A Manger does business as usual. Full steam ahead. Let the slogans and generic cut and paste responses do their work.
I still cannot believe that Pret is still not putting on the brakes here, and gets away with “murder” so to speak.
I wanted to move away from my Pret outcry, but these incidences which are only public, there is much more going on which is not seen, but how people are being treated, how staff suffer… and how I survived Pret, I cannot be silent.
Collected on “Pret Allergen Death & Customer Warnings to Pret“.
Another soup issue. In the U.S. this time:
A piece of Ham in a Veggie Cheese Sandwich (clear sign of cross contamination, not cleaned properly, especially on weekends where staff are cut and struggle more than they already do during the week. Managers mostly at home enjoying their weekends off while staff struggle. Hence too many shortfalls and quality issues.)
This is either the Ham Mac&Cheese or Proscioutto, but looks like the Ham Mac with a green Veggie Kale & Cauli label instead of the red Meaty sticker:
Also 29.10.2018 response to a 26.10. complaint, no hurry, Pret may even be understaffed on their USA Twitter feed job. A dish that contains at least enough iron supply for the day.
The Pret A Metal-Wrap:
(Allergen Info: Contains iron, eat responsibly)
Link PretUSA’s response comes THREE days after this customer’s complaint!
Also 29.10.2018 Dairy vs Soya
Pret’s “Plastic Pledge”
(Allergen Info: Contains Plastic. Eat responsibly)
Pret A Hair
UPDATE 01.11.2018 USA
Allergen Info: “May” contain Unidentified Food Object. Eat responsibly.
22.10.2018 Wrong Soup
23.10.2018 Plastic in Bircher Musli
23.10.2018 Gherkin Croissant
07.11.2018 Wrong soup again!
08. Nov. 2018 Serious labelling issues continue
08.11.2018 Onelette with Mac & Cheese label:
09. Nov. 2018 “Meaty Porridge”
05. June 2018 before Natasha Ednan-Laperouse’s and Ms Marsh’s deaths became public.
Quote: “Can you start labelling individual wraps.” And the Pret Tweet staff just blame “someone” for having placed item behind the wrong label. But no priority on labelling. As a Team Leader I had to fix issues like this on a daily basis.
… to be continued (unfortunately)
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