This is exactly what I'm saying, why so many people here on HN seem to be so willing to accept redundancy in a business that is streamlined to provide fast service is beyond me.<p>Tim Hortons here in Canada holds ~70% of the market share (IIRC), compared to Starbucks' 7% in second place. You can literally order and have a coffee in the time it takes you to pay (one person is on the cash, the other is making your order by overhearing). Today the store close to me made over 300 breakfast sandwiches (bagel/tea biscuit, bacon/sausage/egg or any combination) in 4 hours.<p>Including redundancies in your order causes complications and the ability to induce error. Why this isn't simple to understand for so many people here, I don't know.<p>Coffee here in Canada is <i>always</i> served black. Stating 'no cream' or 'no sugar' sounds like 'one cream' or 'one sugar' to the person making the drink (note: <i>NOT</i> the person you ordered from). The person making drinks can have to deal with upwards of 100 coffees during a 10-minute rush, this means less than 6 seconds per coffee. When they get a pre-work rush at 6am, and the staff serving you have been working since 10PM, there's no chance in hell they'll spend 6 seconds listening to you order your coffee when it takes them that long to make it. That 10-minute rush will be backlogged to taking 20 minutes.<p>I'm not even discussing the people that order like that through a crackly 10-year-old drive-thru intercom and expect their order to be interpreted properly.<p>Perhaps it's an American thing that orders take needlessly long to be served and are needlessly complicated. I can't order a drink at Starbucks without being forced through an impossible discussion, or listing off a grocery list. Similar happens at McDonalds here in Canada, a simple 2-item order can take a solid 10 minutes to be dealt with. I've seen orders at Tim Hortons of &#62;20 items be processed and served within 2 minutes.