Ask the McDonalds worker
Well, i thought i may as well open one the 'ask the' threads.
i worked at McDonalds for over a year, but i quit two weeks ago, so i'm still up to date with all procedures etc.
why do u sell fatty foods that make little kids fat? they should ahve liek a fat legislation that stops fat ppl from eating bad liek food n stuff
The Kicking Horse
No.. McPeople are McSmart enough to make the own Mcdecisions for themselves.. So Mc Off with your fat legislation..Originally Posted by gocommygo
Why does your fries taste like air with salt
I bet gocommygo has the occasional Maccas from time to time
why do they call it fastfood when the majority of the time they make u wait longer than 15mins to get a simple feed...
Nate
is it true that if u become a manager u get heaps of keys for solving problems, like a pickle remover key, and stuck cash drawer key etc etc, i'm only asking cos i saw a thing on the FHM funniest man dvd...cheers
Need some parts for my VH 253:
Green standard steering wheel...Green lower B-pillar covers.
Green sunglasses holder/lower dash bits...Air-con and assorted engine bay parts.
PM with any info.
well, i don't know why the fries taste like air with salt, but i'll admit, they are pretty dodgy fries, that's why i never buy them.
i know McDonalds tries to keep waiting times etc down, most people get their meals and are on their way within about 5 minutes.
and finally, fat legislation ... i know what you mean, i am disgusted when i see a person, who is, shall we say, better off without it McDonalds, walk away within a meal which would be fit for a small army.
thats after sitting in the line for 15 minutes at the drive thru at my local maccas.
then another 20 minutes to come back & get the correct order like at kfc
What was between the old bacon and the new one? Which they said it was real? and what was before they decided they call they bacon "real"??
Shake That
How come you workers dont know how to put napkins in the bags ??? or ask if you want ketchup then dont put it in the bag????
If I wanted to hear from an arsehole...I'd FART
lol, gotta love the workers who don't pay attention, kinda like myself. all the while i was there they used 'real' bacon, it's just that i don't think it's particularly fresh, same with the eggs ... in fact, everything that should be bought and used fresh (like tomatoes, lettuce etc) isn't, it's just frozen, and restocked once a week.
now that explain that bacon add of there, i think they nearly did that with the eggs as well
So Wet For You!
How many burgers have you spit in? And be honest, you don't work there no more after all...
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* * [] [VP CALAIS INTERNATIONAL] [EFI 304] [T56] [] * *
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STEALTHY's Shed Clean Out! Buy my ****
Im another maccas employee, the difference is ive worked there for 5 years (and still work there part time while at uni) and am a crew trainer.
Few things...
Old bacon was round, was processed bacon made to be round, still bacon but processed.
New bacon is a rasher and is the same as the stuff you can buy from a supermarket.
Fresh produce (lettuce, eggs, cheese, and large onions) come refridgerated (at my store twice a week), these are never frozen.
Frozen stock (bacon, meat patties, fries etc) are delivered once a week and are stored at temperatures below -23 degrees to prevent spoilage.
Shake/sundae mix is stored is same conditions as the fresh produce, delivered twice a week and is a liquid, the thing about pigfat is bs, it has stuff that stops it freezing but its not pure pigfat or anything.
Small onion (like cheeseburger ones) are dehydrated and need to be rehydrated before use, these are what most people would feel weird about if they saw them dry but people eat dehydrated fruits so there is no harm in it.
Ok, as for waiting times...
This is dependant of the crew working obviously, the problem with stores is they are full of people like Jimboss who dont have pride in what they do, yes its only maccas but its a job and you should act accordingly or quit and give someone else a chance.
The front counter people generally have a different approach over the back crew, it seems that back crew take mroe pride in what they do, as such the customer has a bad experience, this is the problem my store currently has (good back crew, bad front) and takes a lot of work to change peoples attitude to work and give the customer a pleasurable experience.
Now before anyone uses the 'man its only maccas line'...
Maccas is a good place to work if you put the effort in, the people who turn around and say the place is shit to work at are the people who are shit and shouldn't work there anyway, managers and other crew treat different types of workers differently.
Maccas has been great for me, its flexible around uni timetables, pays well for a fast food joint and ive made heaps of great friends on top of my old ones. Its aso better for your resume compared to unemployed
Back to english class for you!
Good response maxy, a job is a job, no matter where you work, you still get paid, the thing is maccas hires alot of immature young staff, some turn out to be good and some totally useless. Maccas is a good starting point for someone who has never had a job before.
I hate the waiting bay, even if no1 is behind you they sitll send you there (at the local maccas anyway) is this so they can say that they served you in a certain time period as i do know from my friends who work there they have deadlines.
Some people say less talk more action, i say more torque less traction.
Wheels on the bus go round and round...
I've got a question, how come, at every maccas you go to, the thickshakes taste different, shouldn't they all be the same?
And, to beat the old stereotype, does maccas still only pay the award rate?
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little bit of everything.
Firstly it frees up the drive thru incase a car does come behind you.
Secondly it keeps the time down (even though there is a time wich includes waiting bays so you can see how long the customers waited anyway) and if you are left at the window the timer keeps going (and beeping which is annoying)
Thridly is means that the emplyees dont have to look over their shoulder to see the cusomer has got out of their car, tried to reach in the window etc.
It depends on the store, sometimes cars at our stores just wait at the window, means you dont have to run outside to give them their meal.
I guess a side point is if the back crew say 2 minutes it might be a bit longer before the front person can actually take it to the car, meaning if they park them there is less pressure to hurry rather its more 'as long as it takes'
The machines are different at every store, some are calibrated differently (the easy answer)
It actually comes down to the amount of flavouring left in the canister, the shake made previous to yours, temperature etc, leaves the mix different each time, should only be minor however, hotter days mean its stronger usually (from what ive noticed anyway) and if the flavouring is running low its obviously going to be weaker.
The shakes should be the same i guess, but its impossible to have them all the same with different aged/types of machines around different fill levels etc. Same argument goes for the food, my BigMac should be the same as someone elses but there will always be minor differences in amount of filling in there.
Award rate:
They pay higher than other fast food places, so i guess that means its above award.
Im 19 and get um, 14 an hour or so (i think), when i was under 18 it was 9.70 or something, not much but a lot more than what my sister gets at KFC.
O i can also answer the fries question...
The way the fries are made is designed for them to be cooked while frozen, this should give the more filled type of chip.
When you deep fry them after they have been sitting in archie (the machine that fills the baskets) for a while they have started to melt a bit and the deep frying just sucks the flavour out of them.
I dont know exactly why it happens but im guessing its something to do with the fat absorbing into the defrosted chip more than a frozen one, sounds good anyway :P
no.
Managers will have 3 keys and one card depending on the store.
1 key for general locks around the store (like stock cage, freezer etc)
1 key for the uniform cupboard
1 key for the other secure rooms
Newer registers dont use keys to define a manager anymore, they use a swipe card.
Older registers have a plastic key that managers need.
This obviosuly depends on the store and the locks they have but generally the manager will only have the card and the key to the general locks on them, the rest will be stores in the office or something.
I like doing this lol, hopefully it gives people a bit of an insight to the ways of maccas, i was actually wanting to make a video of a real maccas rather than what you see on the adds but it's too much effort lol.
Wheels on the bus go round and round...
Hmm.. thanks maxy, that pretty much cleared up my questions!
BTW, above $14 is spot on to what you should be getting at 19. I'm in the retail industry (also 19) and get just over $15, but l'm casual so that will make a difference. Also, l heard kfc workers get paid the worst, l had a friend that worked for them and was getting paid close to $2 less then the rest of us.
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14.07 to be exact, and im a casual.Hmm.. thanks maxy, that pretty much cleared up my questions
BTW, above $14 is spot on to what you should be getting at 19. I'm in the retail industry (also 19) and get just over $15, but l'm casual so that will make a difference. Also, l heard kfc workers get paid the worst, l had a friend that worked for them and was getting paid close to $2 less then the rest of us.
My sister gets ~$6/hour at KFC (she is still on the 'training wage' after 6months the tightasses)
Im 17 and get $10.28 casual rate at Coles.
Some people say less talk more action, i say more torque less traction.
so ok, u get three keys and a swipe card, how do u remove extra pickles then?...
Need some parts for my VH 253:
Green standard steering wheel...Green lower B-pillar covers.
Green sunglasses holder/lower dash bits...Air-con and assorted engine bay parts.
PM with any info.
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