tmi that could change your life
i learned something today. fast food secrets! from a massive reddit thread (“Fast food workers of reddit, what’s the one thing you think everyone should know about your franchise?“). all below are direct quotes.
You can sample anything you want. If you ask, we have to give it to you.
When chipotle opens a new store, they train burrito assemblers for a whole day. Burritos are prepared and handed down the line to a giant trash can. When my store opened, we dumped about 25 trash cans full of fresh new chipotle burritos. I felt ill with guilt.
[follow-up on why it's dumped]: I worked at a University kitchen washing dishes when I was in high school. Every single day we would throw out pounds upon pounds of perfectly good food. … They used to donate it to a shelter that was only a few miles out of town as long as they didn’t have to deliver it. Except apparently a few years ago someone at the shelter was storing the food in their room, unrefrigerated for a couple of days and then eating it. I don’t care if you’re an uneducated shmoe deep frying chicken or Bobby fucking Flay, food is not going to sit at room temperature for days on end and not go bad. So the person at the shelter got sick, sued the University for a bunch of money (won a portion of that money) and now the University won’t help alleviate a homeless/jobless problem in Rhode Island because they’re afraid of getting sued
The men and women making your sandwiches are under the influence of marijuana cigarettes.
Everyone Involved In Pizza’s Preparation, Delivery, Purchase Extremely High (via: The Onion)
AUSTIN, TX–Everyone involved in the preparation, delivery, purchase and consumption of a pizza from Tony’s New York-Style Pizzeria was thoroughly baked off his ass, it was reported Monday.
“From its creation at the hands of a stoned-out-of-his-mind pizzeria employee to its eventual consumption by a group of guys so unbelievably high they didn’t even realize they had mistakenly given the delivery driver a $20 tip, this pizza spent its entire existence in a dense cloud of marijuana fumes,” said pizza-industry watchdog Roger Dernier, who has been monitoring the link between pizza production and illegal drug use since 1991. “In the brief time this pizza spent on Earth, at no point did it come into contact with a single non-stoned human being.”
… According to Dernier, the incident is not an isolated one: He estimated that each year in the U.S., as many as 25 million pizzas lead such drug-saturated existences.
“Sadly, for millions of pizzas, interaction with non-stoned humans is simply not an option,” Dernier said. “That’s why it’s crucial that those of us who are not higher than shit on primo weed occasionally take the time to order a pizza to offset this overwhelming imbalance and give some of our pies a chance to be exposed to alternative, non-stoned lifestyles.”
EVERY produce item is sliced fresh daily. Every single one. I know, I was the poor schlub who got there at 6 AM to start all the slicing. Meat is constantly sliced fresh, is never frozen, and is tossed if not used after a couple of days.
the cleanliness standards of JJ’s stores are insane. When the stores go through an audit, the corporate dudes will literally take a white glove and check for dust and dirt, and it’s your ass if they find any. I’ve worked for two different franchises and three different stores, and it was always the same. There are exceptions, but for the most part, you won’t find a cleaner fast food place out there.
Lastly, for God’s sake, read the menu. No steak, no chicken, two breads, one cheese, that’s it. If you walk in ordering a steak and swiss on asiago cheese bread, you will be met with the utmost contempt. The menu is literally, like, 15 feet tall. You CAN’T miss it. Take your time reading it, we don’t mind. Just don’t order something that isn’t there.
there is actually a certain degree of care during lunch and dinner hours. if meat sits for over its hold time we save it for the chili. closing hours, meat might sit for thirty minutes before its used. but we never pre assemble sandwiches.
always order off the value menu. the single sandwiches are way over priced.
never order spicy nuggets. they are shit if they are anything but fresh. that’s why they are cheaper.
our fruit is actually fresh. strawberries go bad in the cooler and we have to toss them.
our meat has an expiration date and is fact never frozen. and a comparison to bk where my buddy works. wendys we have a grill worker whose job is to keep meat and chicken down fresh. at bk, the sandwich maker puts the meat in a machine that pops it out when done and then they let it sit there. then when they serve it they toss it in a microwave to warm up the meat and cheese to look fresh.
we will often cook to order late night with jr patties.
THE MOST IMPORTANT THING!!!! refills are F-CKING FREEE. who woulda known? all you need to do is go up to the counter and ask for a refill. no need to go large when you can go value and get it filled again. even though its not a self serve drink station you still can get it refilled. wow I stressed that a lot.
a 4piece nuggets is $1, whereas a 6 piece is $2.49. Increasing quantities (10, 20 piece) of nuggets do not get a bulk discount. Always order multiple 4 pieces for best value (ex: 8 nuggets for $2 instead of 6 for $2.49). You’ll also get more sauces this way.
always order something custom on your burger or sandwich. For example, get extra pickles, or no onions, or extra ketchup, whatever. Anything custom. The reason behind this is that … Many McDonald’s keep extras of their most popular sandwiches pre-assembled to hand out immediately. Sometimes these can sit for up to 30 minutes, getting nasty. If you order custom, you guarantee a freshly assembled sandwich. Note: freshly assembled does not guarantee freshness of ingredients cooked.
When chicken would start to stink from going bad, they would make me load them into the ‘extra crispy’ marination tumbler device and tumble it in the water+spice packs until they weren’t as stinky. In reality, chicken that has been sitting around in bacteria-laced fluids is still BAD, but we’d cook and serve it with little problem of complaints or returns. My recommendation is to always go with the original recipe chicken if shopping at KFC.
Whatever chicken doesn’t sell gets pulled at the end of the shift and deboned. It’s either frozen or refrigerated. Frozen is good for three months. In the event of a manager fucking up an order, leaving us with, oh, 3-10 cases (a case is somewhere between 43-57 lbs) of chicken that smelled something awful, we were just told to fry it as soon as possible without breading it, then deboning it. Bad chicken is still bad chicken.
The grilled chicken’s a hit, but the racks we cook it on have to be soaked overnight, every night in order to get them to the point of being washable. So imagine smelling chicken that’s been stewing for around 8-10 hours. I would not eat on the mornings that I had to cook (and therefore had to clean racks).
I’m not sure if this was my franchise, or applies across the board: we’re not allowed to disagree with you, no matter how fucking stupid your complaint is. Go nuts. (Or get pissed off that we don’t sell nuts.)
A chicken strip costs $1.72 here. Snackers, which have a chicken strip on a bun, are $1.08 after tax.
The test to become a “certified” cook is more trivia than useful health information.
The iced coffee is brewed into water and tremendously watered down.
Once we put a donut into a paper bag and hand it to you, we can’t take it back. Want a free donut? Just say sorry, you wanted the OTHER chocolate one (you get the idea).
It’s a great place to work, and they do pay very well (starting pay in AZ is $10/hr)
Store Managers are the guys/gals in the large red apron, and are usually making six-figure salaries.
Anything you wanna add to the burger is free as long as it isn’t another meat patty, cheese, or a bun. People go crazy with this, ordering crazy combinations.
We save the oil in our fryers for 10 days before dumping it out and starting from new. I don’t know how this compares to other fast food places, but the oil really looks and cooks like crap after the 8th day. Ironically, the fries tend to taste best when cooked in old oil.
Stores open at 10am everyday, but our doors and menus all say we open at 10:30am. I’ve never understood that.
Our burgers only yield a small profit of something like $.10. We obviously make most our money off of drinks and fries.
We throw away a ton of fries. When making fries, you’re essentially estimating how many you need to feed the burgers on the grill. It’s much better to overestimate than to underestimate, but this also leads to extra fries.
A kid’s hot chocolate is $2 and 12 ounces. A small hot chocolate is $3.38 and 12 ounces. You know what to do.
Most people know this but, ask for as many veggies as you want. Veggies are free of charge. For example “Can i have spinach please? A bit more please. Just grab a whole handful and shove it on there please.” There’s no limit.
All the different kinds of bread are 2 kinds of bread, white and wheat. All those flavors? just toppings put on the bread prior to baking.
The sauce/dressing bottles never get washed, only refilled… The bottom of the bottle scares me. Bottles at my store got replaced with new ones once every 6 months.
The chicken breast is mostly Soy
I would avoid the nacho cheese. It comes unrefrigerated in bags and then its put into a hot water bath until it’s used up.
the twists in the cinnamon twists are just spiral pasta deep fried and dusted with cinnamon sugar; you probably could do something similar at home
Generic Advice from “Facilities guy”
Never get ice in your drink.
In California (dunno about the rest of the country/world), health inspectors are not required to inspect ice machines. They create ice by running water down exposed coils that look like the radiator in your car/AC, then blasting heat through them to break the ice off. Rarely are they cleaned, and when they are, the cleaner (imagine CLR, but three times as strong; it will burn through your flesh if a drop gets on your skin) leaves a slightly sweet taste behind once it’s flushed off. We clean our ice machines once every six months, and they usually get a thin layer of dust and other gunk in that time-frame.
Places where any baking or baked-products handling takes place (looking at you, Subway), the yeast from the bread (and mold from the cheese, and every other nasty little bugger) will collect on the ice machine’s coils. One of my coworkers worked for a place that had a small bakery in the cafeteria, and the machines hadn’t been cleaned for a year. According to him, there was a two-inch thick layer of mold that jiggled on its own when his hand came near it. It then convulsed when he started pouring the cleanser over it.
Just remember, those coils are in an exposed, dark, damp, and alternating-hot-and-cold environment, with a small filter screen (yes, like what’s in your window) separating them from the rest of the world. Then there’s the ice reservoir where the cubes are kept prior to dispensing. I can guarantee you that’s not cleaned either, and it needs some heavy-duty cleaner of its own.
Don’t get ice; the machines are never cleaned and they’re loaded with mold. If the ice isn’t slightly sweet, it hasn’t been cleaned in the last six months.
amazing, right?! i mean, the part about the cinnamon twists.