Burger King

Went through drive through yesterday and I was second in line . Finally got to pick up window after 7 minutes . Spent another 3 min at the window waiting for my order. A not so friendly older woman finally gave me my order with no napkins . A friendly young girl came to the window and gave me my napkins. I drove off to eat my meal at a parking spot at the mall . I ordered a whopper and fries with a coke . I pulled the burger out to find that I did not have a whopper . They gave me one of the no-burgers made of no meat . I tried a couple of bites but it was obvious it was not real so I had fries and my coke for lunch . I love burger King because of the taste of their real burgers ---the no-meat burger is just nasty

I love the burgers , the fries cook just right, they have great deals as well. Sorry to say I have never seen this location so dirty, in the soda area Spilled pops other dry things on the same counter. Table's a mess and not to leave out behind the counter Where your food is being food everywhere on the floors it was totally trash trash cans overflowing just trash I won't be eating there again this door is on Wilma Rudolph in Clarksville Tennessee.

Went to the drive through, the guy said welcone to burger king and then mumbled something. We said pardon? And he just said go ahead. We proceeded to start ordering when the guy interrupted and very loudly with a harsh tone said I SAID PLEASE HOLD. We were like oh. Sorry. And they were mumbling rude things so we just left. Very rude customer service

Always friendly. Food is always tasty. If I could suggest one thing it would be only that surely there is room enough in the budget for a full time, always on-site, Milkshake Machine Repair and Cleaner Man. The frequency with which the milkshake machine is either 'down or 'being cleaned' leaves not a doubt in my mind about the necessity for such a service. In my humble experience of nearly a 100% failure rate in obtaining a delicious Chocolate Milkshake from this location, I have ascertained that should such a position be created and filled, it would quickly rise to the steadiest and most vital shift in the restaurant. Just a thought...