My old McDonald’s had a basement.
My old McDonald’s had a basement.
Mine had a basement too and they held McDonald’s birthday parties for kids there. I can’t remember if they’ve changed it since then, but the room was very dark and the furniture was quite old and ripped apart through years of destruction from children. Conclusion: McDonald’s kept kids in the basement.
It puts the sauce on the mcribs or else it gets the hose again.
My first day on the job I was told to be on the lookout for the elderly gentleman who would try to sneak around the counter and pour the entire coffee pot into his mug while everyone was too busy to stop him.
Sauces for sandwiches have the craziest dispensers. Ketchup and mustard are in these really rudimentary plastic funnel things that have a paddle in the handle, when you squeeze it gravity pushes just the right amount of sauce through holes. Doesn’t seem like it’d work well but it does if you apply the proper amount of jigglin.
The Mac sauce, mayo, and tartar though, they’re in basically caulk tubes that get loaded into basically caulk guns. You pull the trigger on the handle and a reeeeaally satisfying ratchety clanking delivers a powerfully saucy surprise for the awaiting buns.
Problem is, it takes a bit of finesse because if you hit that trigger too hard you’ll blow the bun and the wad of creme right through the condiment station and onto the wall 8 feet away. No joke, the first couple tarter splurts of a fresh tube came out so hot I’d fire a shot or two in the trash to avoid premature splatulation during the lunch rush. The first salvo, properly elevated and adjusted for wind, could clear the whole kitchen and take out the McInfantry on the cash register.
The official deodorizing spray they gave us is the most pleasant thing I’ve ever smelled in my entire life. Even now, I wish I could smell it again.
Edit: Ok, so this is a spray you use on the bathrooms or the ball pit to make them smell better. Not personalized deodorant.
I managed a different kind of restaurant, but I know the exact cleaning spray you’re describing. Once I had an employee who loved that smell so much that he’d volunteer to clean the bathrooms so he could be able to get close to it. He’d take deep inhales over the open bottles, kid couldn’t get enough. But as pleasant as it smells, it’s a ton of serious chemicals in that solution. Probably safer not to take big huffs of it, but no one could talk him out of doing it. Eventually I had to stop letting him clean the bathroom.
Drop any unopened chicken nugget sauce on the ground once — you’ve got yourself a sauce grenade.
Trash compactor can make for some fun explosions too. We had a volpack of ketchup that needed tossed for whatever reason, someone didnt realize it shouldnt go into the compactor. I go back after hearing a bang and a scream, dude is just caked in ketchup and it shot up out of the barrel of the manual compactor and painted the wall, ceiling, and bun rack. They have since taken away the volpacks.
Before I worked there , I always thought they used a grill . Turns its more of a heated press machine.
Depending on which one you work at, the parking lot is basically a meet-up for druggies/drug dealers and (at least where I was in New Mexico) people to meet up and have sex in their cars. As long as they kept their business to the middle of the night and didn’t cause any serious problems, we were told not to call the cops or make a fuss, mostly because they’d come in and buy food after their shenanigans. Soda and mini pies were really popular with heroin addicts. What I later found out is that management was actually told to let it slide by corporate, since everyone higher up was aware of how much money the “night crowd” brought in. I got to see many, many drug deals. I’m convinced I saw at least one arms deal, but I of course have no way of verifying that.
Worked there in high school. Found out that if you put the middle of a Mac bun in the fryer and then add soft serve and strawberry topping, it tastes just like a funnel cake. Custom creations were the best part of working there.
I worked there when I was in high school. Not a secret, but I hadn’t known much about franchises before then. I hadn’t realized that McDonald’s could vary quite a bit in quality and professionalism based on who the owners were and what type of management/workplace they set up. I worked at a really good one (with good management, I mean), but some are shit.
My manager used to be on my back all of the time for ‘giving out too much sauce’.
He tried telling me the limit is one per meal.
Our store did one sauce for 4 and 6 piece nuggets, 2 for 10 and 3 for 20.
Former employee here. I found out that, when making 5 gallons of sweet tea, an entire 4-pound bag of sugar goes in.
Sandwiches with round egg use real, cracked eggs. Folded and scrambled come from packaged goods in the freezer or fridge.
I also had a manager that insisted more people purchase Filet O Fish when it’s raining out because they subconsciously associate the watery weather with fish. Anyway, he did some research by poring through sales of Filet O Fish for months and months and comparing it to weather data for each day. Turns out he found something like a 3% increase on rainy days and was very pleased with himself.
The pickles are surprisingly aerodynamic. They stick to walls and (if you have the stones) managers shirts pretty well.
That I can stuff three or four hot apple pies in my mouth before anybody noticed that I was doing it while boxing the hot apple pies
I learned that if I have time to lean, I have time to clean.
Got time to text, got time to windex.
Dehydrated onions, you put them in a metal thing and just add water
The thing is they still taste great! But I was shocked and happy that I didn’t have to go cut onions.
not rlly a secret but when im on wrap (wrapping the food) n i get nuggets i might slip an extra 2-3 because i like the thought of someone getting hype over an extra nug or two.
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