Routing & Inside Jobs

Tonight was a frustrating night for me.

I drove for a little over 4 hours, took 9 deliveries, drove 29 miles, and made $23 in tips. Of the 9 deliveries, 8 of them were doubles. The high percentage of doubles was what kept my mileage low as most of them were far away.

We had a manager not so familiar with the map doing the routing tonight. It was frustrating to me as I had to un-dispatch several runs that were routed as doubles that were in opposite directions, and then combine them as doubles with runs in the right direction.

Also, around 7 the managers asked if it was ok to send the day-driver home. I commented that none of the prep work was done and there were alot of dishes. The day driver then stayed "to help" but he brought in one box from the freezer and then left on a delivery.

Once upon a time, after drivers were taken "off the road", they had to work for 20 to 30 miinutes doing inside work (prep or dishes) before clocking out. This never happens anymore and it leaves alot of work for the late drivers.

Luckily Steve pitched in tonight to help with dishes. He can run alot of dishes through in a short amount of time!

Finally, best of luck to Brianne as she becomes the GM at another shop in our franchise.

ADDENDUM: I want to clarify that the routing issues are not the manager's fault. The manager was quick to listen to my suggestions and implement them. The problem is we not using the system in the way it was designed and it forces managers to guess what driver may be back next, as well as guess from what sector the next phone call may come from. This is pretty much impossible.