Shh…Former McDonald Employee Dishes Behind-the-Counter Secrets

*The best source for dirt on a place of business is from a former employee. And don’t it be someone who was FIRED! Now truthfully, I don’t know if that’s what happened to “Stefan” (probably not his real name), but he claims he used to work at McDonald’s and all we can surmise is s-o-m-e-t-h-i-n-g inspired him to give up some of the franchises behind-the-counter secrets. Or maybe it was as simple as what he said, “I really didn’t give a shit.”

So, O-k-a-a-y. He’s got our attention, right?

Now before you go thinking everything is going to be gross, no, that’s not the case. Some of this stuff is just plain interesting.

Well, back to gross. This first bit of info is not for the squeamish.

There may be a lot of reasons McDonald’s employees hate working the night shift. But this one will resonate most: They serve drunk (nasty-ass) people!!!

“A McDonald’s employee has to deal with a lot of customer complaints on a good day, but when the customers are drunk, the shifts become an absolute nightmare. And it’s not just about dealing with rowdy and aggressive people, one woman actually smeared her shit all over the toilet walls in the restaurant where I worked.”

Exactly HOW OLD is the food you’re eating?

“It’s true, not all the food at McDonald’s is cooked fresh-to-order. However, there are rules for how long food can be kept for after it is cooked…Any time we cook food that isn’t being used for an order right away, we keep it in a heater with a set time limit. When the timer counts down to zero, we’re supposed to take the food out and throw it away. However, due to the fact there’s nothing actually wrong with the food, most employees will just reset the timer and leave the food in there until it’s sold – and this can be done for hours!”

Want truly FRESH food? Do this…

“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 fresh fries, order them without salt, or for a fresh Big Mac, ask for it without the pickle.”

We Freaking HATE customers like this!

“So what’s the biggest problem with working at McDonald’s? The managers? The smell of cooking oil constantly in your clothes? Nope, it’s the customers…The guys on the tills honestly cannot stand dealing with stupid and indecisive customers. Know what you’re going to order before you reach the counter! Understand that meal comes with fries and a drink! And don’t stick “Mc” in front of every word! McThank you!”

When the McDonald’s staff gets bored…

“Restaurants in the city will often be fast-paced and constantly busy. However, what about those smaller chains tucked away in a small town? Well, it can get very quiet…When the staff get bored, they will mess around. I once watched a guy build a fort out of Happy Meal boxes, and employees will often have bets on the customers. But perhaps the greatest “in-joke” is ringing a bell whenever a hot girl comes to the till – all work in the kitchen ceases, as employees peer through to check them out.”

Trust him. The kitchens really are clean.

“Most people I’ve met have always heard horror stories about the condition and cleanliness of a McDonald’s restaurant. But the truth couldn’t be more different…I promise. Behind the counter, the kitchens are well maintained, and hygiene is extremely important. Most staff are forced to wear hairnets and must wash their hands whenever they reenter the kitchen. I mean, that doesn’t mean what you’re eating is going to be any healthier, you can just rest assured that we haven’t spit in it (honestly, we don’t care enough to spit in food).”

…and then there’s Monopoly. Officially, we can’t play, but that doesn’t mean we don’t win!

 “Everybody loves McDonald’s whenever the Monopoly game tokens return – and this includes the employees. Despite the fact employees are forbidden from winning any top prizes, that doesn’t stop us checking every single empty cup we find in the restaurant…If we do end up winning, we’ll just give it to a friend and split the prize! Or visit the other restaurants to claim free meals. Oh, and a good tip for customers; to get extra stickers, ask the cashier for a large tap water. They’ll give you a large cup with the stickers attached!”
 
…and finally, the STARS.
 
 
Some members of staff have them, others don’t – but most customers are not even sure what they represent. Here’s everything you need to know about the “Stars”…People used to get a right kick out of asking me, “How many stars you got?” No, stars are not earned for cleaning a toilet or making the perfect Quarter Pounder, staff members have to go through a training programme for each star, where each one usually reflects a small pay rise, and attributes towards obtaining a higher position. In the 13 months I was there, I earned zero stars… like I said, I really didn’t give a shit.
 
In the event you haven’t heard enough, and wonder about things like: How much of the food is microwaved? Learn more at
Food Envy

 

 

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