Burger King — Restaurant in New York

okay. its 8:15 on a sunday..they have one older lady making the orders,slower than molasses,doing everything by herself in the kitchen,got the lady taking orders,being rude as possible, refuses to actually work, the menus left side is hard to see, so im trying to change my order to keep it under 20 without her printing the receipt and im trying to politely be quick bc i know the service industry..and it just didnt register to her..okay no problem. i told her ahead of time that if it was over 20 it was gnna hafta be changed lol..then the dude working..i guess thats what they call it..standing there by the fries watching the lady make 20 cheeseburgers and what not.while its obvious she needs help but counter lady isnt hustling to try to help..isnt bagging orders inbetween taking orders,not hustling and bustling to get the push out..maybe shes new..but with me and the 2 customers before me she said it was her last day..obviously doesnt want any pressure of a situation which is sad bc a job like this can build time efficiency skills..regardless..UNDERSTAFFED.UNORGANIZED..I PRAY the foods cooked..and NO APPLE PIES?"Cmon BK..ya...

Menu needs to be updated since they dont serve what they advertise. I ordered 2 whoopers for $5 but I wanted to make it the order $10 for the extra drinks and fries that came along. However when I finished requesting everything and received the receipt it came up to $22 I was confused and asked where’s the promotion that’s on the menu and was told they don’t do that nomore. I was puzzled, wondering if they decided at any hour of the day weather they want to provide the promotion. Also employees need extra training in friendly customer service, making the food correctly. I ordered a snack wrap and it look like it was wrapped like a burger, very small piece of chicken....

Regarding my visit to the Burger King establishment on September 5, 2025, at approximately 8:00 PM, I observed employees cleaning grease traps and dusting food preparation areas while food items were openly exposed. I inquired about this practice, citing potential health code violations, and was informed that the manager had instructed this activity in preparation for an inspection scheduled for September 6. Despite my repeated concerns regarding the exposure of food to dust and contaminants, the staff dismissed my concerns. Consequently, I will not be patronizing this location...