We ordered a cool 400 gr doner, did not look at the number of orders, no one warned us about the waiting time when accepting the order, but it ended up being 30 minutes! While waiting, I watched how only one cook was steadily collecting doners, the others were constantly rubbing something with dirty rags nearby. Is it really not more important with such an abundance of orders to let go of a dozen waiting guests? Everything would be fine if 30 minutes were justified by a delicious meal. There was almost no meat, but the sour cucumber and the abundance of empty pita bread stood out very much. If they had eaten on the spot, they would have returned the doner. Not a foot in any of your establishments anymore, having a large network and a well-known name is not the key to success.
A kilometer-long queue, finding an empty table is another quest. The order was made quickly, but I do not recommend anyone to take the Singer, the secret of which is kept secret. After 3 minutes of using this Zinger, it just fell apart right on the table, and at the end the pancake and paper wrapper went limp so that it was difficult to get ahead of where. I don't recommend Singer. That's what my introduction to this kebab chain looked like.
In general, papa doner has a delicious shavuha, but it was at the Dana Mall that I didn't like at all. I don't think it's a question of ingredients or recipe - everything is 100% the same in everyone, so it's a question for the staff, they're "messing up" something.
And yes, Madame is not very polite at the checkout, you can understand everything - there is a large flow of customers, a person may get tired, etc., but the sediment, of course, remains.
As a result, we will order, just at other points.