Time to get off your butt and make some dough. Here are some tips from my year and a half in the business.
When putting salt of fries, be sure to bunch them up in the middle with the scooper, shake once, turn fries, shake twice. Helps for a more even salt consistency.
Always have 4 stages of patties on the grill. That means, one stage done, one nearly done, one still cooking, and one fresh. The overcooked patties go in the chili meat bin.
When at the front counter during a rush, be sure to move swiftly, but remember to be curteous to your customers. A rude cashier doesn't help an already annoying situation.
At the end of the night, sweep the floor and wash down counters early before closing. That way, when its time to close, you won't have as much to do.
AND most importantly, during your first few weeks, do not try to pick up any short cuts or secrets the veteran employees try to persuade you to do. Do it the right way first, and then take short cuts when you're sure you can handle it properly.
Have fun bro, and the food discount is only the beginning of the excellent benefits you will receive.