I worked in a Fazoli's when I was in college.
Where is the time clock located?
There was a (small) office in the back, with the time clock and a computer and a little bit of desk space. New employees would have to watch instruction videos on that computer, as well as employees getting promoted (flunky to asst manager, asst manager to manager). That was also where the managers would take the cash drawers at the end of a shift to count the cash.
Does the cashier wear her entire uniform to work, or is there something that's kept at the restaurant that she puts on after arrival and takes off before she leaves?
At my restaurant, the "official" uniform consisted of a polo-type shirt and a hat with the restaurant logo. Those were given to us on our first day on the job. We were required to provide black pants and black shoes. We were also responsible for washing the uniform - so, yes, I would usually wear it to and from work.
Once in awhile, I might go somewhere on the way to work (or on the way home from work), and so would change in the car. (that office was the only place we were given to store things, like purses, and not real secure, so I'd change in the car so as not to take excess stuff inside.) Most of the girls would wear a tank top under the polo shirt, which made "changing" very easy. Also, after closing (while we were cleaning up), it sometimes got warm and so we'd strip to the tank top.
I can't remember where, but I remember reading that one restaurant was switching to require its employees to wear khakis and polos with a restaurant name tag. (That way they wouldn't have to pay for uniforms.)
Does the cashier hop on the register right away to get the line down, or are there things that need to be done first?
If your assistance was desperately needed in one area of the restaurant, then yes, you'd help. BUT there were "stations" in our restaurant, and you'd usually look up your assigned station (it was posted by the time clock) and go there. Cashier was responsible for the front cash register. Drive thru was responsible for drive thru. Cooks worked in the back making the food. Dining room was basically a hostess - cleaning tables, making sure the drink station was stocked with lids, silverware, etc., taking out trash.
If you were opening, there was quite a bit more that was done when you started. First, any cleaning that hadn't been done the night before (when they closed) needed done. (that was not too common.) Then you had start up all the cooking things and get food ready. You had to get salads out of the fridge. You had to put ice in the drink machines. Lots of other stuff - will update if I remember anything more.
Does the cashier have to sign into a register with a user ID and password, or are they "universal"?
I don't remember a password, but it seems like there must have been one.
How is the order transmitted to the workers in the back? Does it go through the register, or does the cashier have to wear a headset and speak the order?
The register was connected to a computer that displayed the orders on a monitor in the back. Once in a rare while, we'd have to holler something back to them (i.e. "don't make order #2943, that order was cancelled" or "on order #4037, she wants the sauce under the noodles") but 99% of requests could go through the computer. Only the really crazy ones had to be called back.
Are front-end cashiers called upon to perform other tasks (drive-thru, trash, etc.)?
Like I said before - we all had "stations", and generally we stuck to them. But if any one person/station got way behind, we would pitch in.
Any common issues that come up and how they're handled (customer complaints, wrong food prepared, etc.)?
We had a really good general manager, and I just remember he gave away the cookies like they were going out of style. You've got a problem? Here, have a free cookie! Your order was slow? Here, have a free cookie! You've got a three-year-old girl with cute smile? Here, have a free cookie!
Any fun fast-food stories to share?
I remember there were at least 3 illegal immigrants who worked at my restaurant.
They were perfectly nice people and totally competent... just happened to be illegal.
I also remember lots of employees who were problematic. First, remember that when it comes to food service, you've got the health department involved - so any employee not willing to follow basic health protocols is a problem. There was more than one who was fired for that reason.
There was also one girl who just seemed... bitter. She was African-American and told us, to our faces, that we white folk owed her because of all the hardship she'd experienced. VERY lazy. On her second or third day at work, there was a rush, lots of people around, and someone made a comment to her that she needed to do her job. She flipped out and used a string of curse words that would make a sailor blush - in front of a bunch of customers. Including a child. She was fired on the spot.
I also remember another employee who was a student at the nearby high school. Nice kid. He worked hard and told us that he had this job so he could save up for college and med school. His goal was to find a cure for AIDS. I loved working with him.
We had a box of Milk-Bone dog biscuits under the drive-thru register, and if someone came through the drive-thru with a dog in the car, we'd offer him a dog biscuit.