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Thursday, 3 November 2016

Fired McDonald’s Employee Reveals Restaurant Secrets

Everything You Want to Know But Are Too Scared to Ask How fresh are the burgers? Does McDonald’s hire just about anybody? What’s in the Big Mac sauce? Is it hard to work there? There are hundreds of McDonald’s secrets that the general public is blissfully unaware of. The things you’re about to find out will shock, anger, and maybe even disgust you. From the mild to the wild, here are all the dirty little secrets of McDonald’s.
The most annoying part of working at McDonald’s is customers who take a long time ordering.

Can’t decide what you want? Then wait until your ready to approach the counter. The people working the registers can’t stand indecisive customers, and more so, the people behind you aren’t going to like you either.

When food is cooked it’s set under a warmer for a set amount of time.

Even if that time runs out, the food can be sold if it looks okay. How freshly cooked was your sandwich? It depends on what time of day it is whether or not it’s been under a heat lamp for a while. If you want something fresh, make a “grill order” — altering an item from its original recipe. Ask for no pickles or no onions on your burger and they’ll have to make it from scratch.

If you want a fresh burger, you should modify the order, so it has to be specially made.

Now, if you want to make sure you’re going to get a fresh meal that hasn’t been sat under a heat lamp for hours, you should always make a “grill” order. Whenever an employee makes an order that has been altered from the original menu, the kitchen staff receive the “grill” order and must cook it from scratch. For a fresh Big Mac, ask for it without the pickle.

You’ll get your food faster if you go through the drive-thru.

Don’t want to wait? Go to the drive-thru. Even if the line is long you’ll still get served faster. Employees are trained to prioritize customers in the drive-thru over eat-in customers. There’s even a 90-second rule where they’re supposed to have your food ready a minute-and-a-half after you place the order. If an dine-in customer orders a Big Mac and a drive-thru customer orders one two minutes later also, the first one ready is going to the drive-thru customer.


If you order the Fillet-O-Fish, it’ll probably be fresh because they aren’t ordered enough to keep them on standby.

For some reason employees hate cooking Filet-O-Fish sandwiches, mostly because they need to be cooked from scratch. They’re one of the rarest items that get ordered and running around to cook one or two when it’s busy is apparently a pain.

Leftovers are tossed into the trash instead of being given to staff.

What do they do with all that leftover food at the end of the night? Unfortunately, they can’t give it to homeless shelters, soup kitchens or the homeless out on the streets, they have to tally it up and throw it all away. This is probably the worst thing about McDonald’s so far (other than the five-second rule).

The night shift is the worst because of drunk people and other unruly customers.

That’s when all the drunks come in — right after the bars close.

Employees usually get one meal per shift, and it’s not supposed to be specially made.

Regardless, depending on the length of shifts, employees do get a meal on their break and can have any meal on the menu, without substitutions. Although they say that the guys in the kitchen will often hook them up with an extra patty or more cheese, bacon, etc.


Even though the staff is supposed to charge for extra sauce, if you’re nice, you’ll probably get it for free.

Those little sauce packets cost money, and if you want extras it may cost you extra, too. Employees usually just hand them out but managers will most likely make you pay for them.

There are slow times when employees will do whatever they can to entertain themselves.

During slow periods the staff does get bored, so they’ll mess around and make things out of food packages. Employees will also play games like “guess the race” where they try to pick which race the next drive-thru customer belongs to. One of the biggest secrets is that if a very attractive woman comes in the cashier will ring a bell so the guys in the back can check her out.

Fresh eggs are only used for Egg McMuffins.

Mickey Dees uses fresh eggs for Egg McMuffins. Order the Big Breakfast, which features scrambled eggs, and they’re being made from egg product that comes in a carton. The “folded” eggs are something that should probably be avoided all together — they come in already cooked and in that folded shape and all they need to do is heat them up.

Want fresh coffee? Order decaf.

Because it’s not that common, decaffeinated coffee isn’t brewed as often as regular, so if you’re upset that there isn’t any fresh brewed and don’t want to wait for a fresh pot and give the staff a hard time about it you can expect half a cup of regular diluted with hot water. This happens mostly in the Drive-Thru.

Cooking time will blow you away.

McDonald’s has a special machine that cooks the burgers in just 42 seconds. There’s no flipping because it cooks both sides at the same time. Consider it the precursor to the George Foreman grill. The larger burgers, like the quarter-pounders, take 112 seconds.

Spoilage timers are usually ignored and reset.

There’s a machine with heaters that has timers on it for extra food that may not be used after a lunch or dinner rush. The food is put in the heaters to keep ready for the next batch of customers, but once it’s put in a timer is set. When it goes off the food is supposed to be disposed of. One secret is that many of the staff members just reset the timers and leave the food until it’s sold.

Snacking on the job.

Of course employees pick and snack on the job, as our source says, “with all those fries and McNuggets around, can you blame us”. They do get in trouble if they get caught, though.

If you order fries with no salt they have to be made fresh.

Want fresh cooked fries? Order them with no salt on them. They’ll have to cook a fresh batch. Oh, and expect to wait a few minutes for them, too.

It sucks that they can’t play monopoly but they find ways around it.

The annual Monopoly game is a big hit, but employees aren’t allowed to win any prizes. They usually check the pieces left behind on empty cups in the dining-room and if any money is won they’ll give the piece to a friend and split it. Instant win food items can be redeemed at other McDonald’s stores.

Those stars on their badges show how much training they have.

The stars on staff member name tags are only earned through training programs and usually, each comes with a small pay bump. Apparently, people like to tease the staff and ask how many stars they have.

The five-second rule is a real thing.

Any McDonald’s — or any other restaurant employee — will tell you that the five-second rule does indeed exist. Under pressure, things occasionally get dropped. They’re quickly picked up, brushed or blown off and then packaged up and sent out.

Whenever Ronald McDonald shows up, he’s a pain in the ass.

McDonad’s’ signature clown often makes appearances and visits the stores to entertain customers. Employees hate it, especially when it’s busy as he’ll often get in the way in the kitchen and behind the counter.

They have microwaves but rarely use them.

Yes, the kitchen has a microwave, but it’s rarely used. Our source says the number one use of it is to heat up the pancakes that are on the menu and to make oatmeal.

Fired McDonald’s Employee Reveals Restaurant Secrets

It really is clean

McDonald’s is one of the cleanest restaurants going. Cleanliness is tops on the list, and so is personal hygiene.

Every McDonald’s is different and run different, but most of the above applies to all of them. One last bit of advice from this short-lived McDonald’s insider: “Don’t eat the chicken… seriously.”

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