From seeing all of the comments here, there are a mix of good and horrible experiences. I work at Chick-fil-A in McAllen, TX. According to surveys, our restraunt, just us at that location, is one of the best in the Rio Grande Valley. I have to say that each restraunt is owned rather than having the company run it. So, that means that each location that you go to WILL BE DIFFERENT. Just for you info. we use 6 cups of sugar for the sweer tea, which is freshly brewed, 7 cups of sugar for a 12 qt. container of lemonade, and the chicken IS NOT PACKAGED AND THROWN IN A MICROWAVE, ITS PREPARED, BREADED, AND FRIED AT THE RESTRAUANT. We use peanut oil because it delivers a faster cook time in pressure cookers compared to vegetable oil. We also strive for a serve time of 1-2 minutes indoors, or a 30 second window time in the drive-thru. Hence the reason for the baggers in the dinning area and in drive-thru. Go to any other place, you might as well bring something to do for the next 10 minutes while you wait for your food. And if you think that we make all of the food ready in the morning, your wrong. The Chick-fil-A breasts take a good 4:30 minutes to cook, the nuggets and the strips take 3 minutes to make. And is put under a warmer for no more than 2 minutes. That's how busy and fast we are at this place. If you think Chick-fil-A is losing money because they are closed on Sundays, just take a look at our restraunt. During lunch (11-3), each hour we gross over $1,500. Every day. During dinner (5-8) we also have $1,000 hours. And Saturday's are packed from 11-10. In one normal business day our owner grosses over $13,000. That about the same or better than some of your good sit-down restrauants as Olive Garden and Red Lobster. I love working for this place, flexible schedules, good pay, good hours, and you work side-by-side with the managers and the owner. So, if you have had a negative experience with Chick-fil-A try going to another one or come to my store.