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Picking your area carefully and your orders carefully is a big part of your money per hour. Don’t go out of your way for small tip orders. Try to stay around an area with tons of houses and close subdivisions.
What can also **** you is arriving to the restaurant for an order you accept and it’s not actually ready. You just sit and wait.
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“When it’s grim, be the Grim Reaper.”
-Andy Reid on PMII
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