Hilarious Reddit chain about fast food. Some people dish out all their restaurant’s secrets. Others recount horror stories. Read it.
“This one girl cut herself while making my sandwich, and thought I wouldnt notice, she just covered the wound with her thumb. When it started to drip near my sandwich I said “No. Im not paying for that, go clean up, get a band-aid, Put your gloves back on and we’ll try again.” She acted all annoyed like it wasn’t such a big deal and I should be blessed she decided to drip her special blood sauce on my chicken sammich. Other than that one experience, I love Subway.”
“When I worked at Subway, it was 3 olives per 6 inches. Same for tomatoes. They have all of these precise quantities.”
Not really a health concern but most people are surprised when I tell them about Wendy’s Chili. The meat comes from hamburger patties that sat on the grill too long to serve to customers. They take them and put them in a bin and then throw them in the fridge. When the chili is made they take it out, boil it, chop it up, and dump them in the chili. It’s all safe, but a lot of people seemed upset when I told them about it.
If there’s anybody scared about Five Guys, it’s fine. There’s no freezer. The burgers are made from slabs of raw meat the day of or the day before. Fries are made every day from the potatoes you see stacked up.
All of the toppings are fresh except for mushrooms. They come in sealed bags. But nothing is notoriously gross.
One thing I will say is that ordering a large fry is always a bad idea. The difference between a large fry and a regular fry is surprisingly small (especially when it’s busy). Just order two regular fries and you’ll get a huge number of fries.
Not fast food, but I used to work in an Italian restaurant that made a lot of pizza. Try to avoid “quirky” pizza toppings, such as green olives, meatballs, spinach, artichokes, sauerkraut, sun-dried tomatoes, etc. Basically anything that’s not on any of the pre-set specialty pizzas offered.
In general, the food handling was about the same as any other restaurant, but the issue with these toppings is there just isn’t enough turnover. The ingredients are purchased in bulk, just like pepperoni or black olives, but they aren’t ordered frequently enough to be replaced once they’re no longer “fresh”. They’ll be replaced before they’re actually rotten, but that’s a long time after they’re considered unfit for consumption, particularly at a nicer restaurant.
“I don’t work there anymore and things are probably different now but when i worked at McDonalds i accidentally left a whole bag of about 100 chicken nuggets out on a counter for way too long.
They melted. Into a pool of liquid. I never understood why. But they were completely indiscernible as being the nuggets i once knew.
Had to make myself a twenty piece just to get over the sight of the nugget pool. Still delicious.”
“McDonalds sweet tea. Pound. Of. Sugar. Per gallon.”
“The restaurant I worked at put roughly 3 pounds of sugar in every urn (an urn is 3 gallons? 5? Something like that). We filled a tea pitcher with sugar and dumped it in. We still had people put simple syrup in the tea to make it sweeter.”