Training at CFI/Conway

congrats and welcome aboard

 

Teams don't drive the T-600 (as a general rule) because it will be too crowded. Teams almost always get the T-2000, and some get the newer Cascadias. Heard from an informed source we're also going to be testing out some new Internationals as well.

Also, the T-660's are replacing the T-6's.

Hope you enjoy team driving - perhaps we'll get to meet someday.

Welcome aboard.

 

Thanks for the info Calmar. I am now looking into getting a bigger truck when I start teaming. As for right now I arrived at my receiver this morning only to find out they are closed for the weekend. I feel dispatch dropped the ball on this one as I am now stuck in NC for the weekend and accor
ing to our layover policy I will get paid nothing for it. Has this happened to you with CFI?

 

They will just deny that, but most places are closed on the weekends. I always end up driving all weekend or like this weekend, Im in IN got here sat around 4pm and will sit till 9 am mon at least i will get 34 hr reset. Make sure you send in a form 32 (check layover) after you make your delivery. You should get 2 day layover pay. I usally will use the contact phone numbers and call ahead for details to see if i can deliver early or any other special instructions. It gets easier to peice things together as you go along ..have a good one

 

Yes, it's happened to me as well. Mike has offered some excellent tips. I want to contact any new delivery points that I'm not familiar with. Be friendly and slightly apologetic when you call the customer ~ 95% of the time, they'll bend over backwards to help you.

Hope we can meet sometime - be safe.

 

Have you guys heard of a conway layover pay. A old timer told me if they set you up for a conway load .If they set you up for more than 10 hrs you get 60 bucks layover pay.In other words if you have to go do a relay (conway) run and wait at the relay point more than 10 hours you get layover.??? ever heard of that one .

 

i drive a day cab so don't know how the sleeper versions are, but my company has some of the new "pro star" internationals, they're REALLY nice trucks to drive.

 

Mikel, I finished with my finisher last week and we went to Pochahontis, Ill and picked up mu truck. It is a T600 and it is in great shape. We have made trips to Pennsylvania and we hav to Laredo a number of times. My finishers truck broke down in Odessa, Texas and we were in a mothel for 6 days. We wer paid $50 dollars a day for layover pay. They finally got the clutch replaced and the air conditioner fixed and we were on our way. The company has really impressed me so far and everyone has been very helpful including my fleet manager (#46). I finally made home Tuesday after 5 almost 6 weeks on the road. It has been an experience that I will not forget. I leave Sunday morning at 07:00am.

Be safe and I will see you out there some day soon.

 

well good luck out there and maybe see you out there.Im in CT nnow and headed to NC and then back home for a few days.

 

I've found the equip. you use depends on how important food is to you....I get tired of sandwhiches but don't really wanna cook out there. So I have small freezer containers and the wife does burgers, chops, chicken and garden fresh veggies on the georeg f. at home. She also makes up bowls of dinners (lasagne, chili, stews, casseroles and desserts etc) freezes them and I put them in a 12volt cooler on high. They stay froze awhile and I eat them as they thaw. I can either nuke them or I have THE BEST little 12 volt heating element ($9.99) I picked up in a truck stop when my inverter blew a fuse and I couldn't nuke anything ! I use that thing more than anything else I have...it's for beverages - technically - and has a clip to hook on your mug....but I'm telling you I have warmed EVERYTHING up with it! Then I just pick up a bag of salad, some appels, lunchmeat and cheese and other gap fillers at Wally World (I agree, if Walmart don't have it, I don't need it!) and I'm good. The frozen stuff from home breaks up the sandwiches and fast food.