- Joined
- Mar 21, 2023
My experience was totally the opposite. I don't eat McD's much but don't think twice when I do.
The kitchen at the back was very standardized.
My biggest putoff was how much food was wasted.
We'd precook burger patties, all the deepfried stuff like McChicken & Filet-o-Fish, etc to shave off less than a minute to 2-3 minutes to expedite potential drive-thru orders.
But they sat in plastic warming trays with a less than 15 min timer on each sleeve. After 15 minutes or less, an alarm would go off and I'd dump all the meat into ten gallon pails to throw out. Then the process would repeat itself.
So wasteful just to worship at the altar of speed over everything. Also illustrative how little their protein products are valued when you can dump pounds 4x an hour.
The sketchiest thing I recall was the dishwashing.
They'd put me in the kitchen by myself from 8 pm til midnight, expecting me to both cook and clean, while still providing full service orders until close then magically walk out of there a minute later.
There were industrial sinks at the back with a sprayer, and some weakass disinfectant that didn't lather.
So I'd be expected to clean all the kitchen implements, but risk/time it so that I'd have to use them and clean them again if some asshole ordered a McPizza at 11:56.
I remember washing stuff over and over again hurriedly in gray water.
We also had a punch clock that paid you by-the-minute, which conveniently locked up at 12:01 am despite the fact that I'd often be scrubbing well passed 1 am.
