I don't care what anyone says. This is hard work that deserves to be appreciated. Thank you for being that occasional comfort we all need McDonalds employee.
@@johnmiller6976 Not always. But flipping burgers and doing 10 other things simultaneously while 50 orders need to be completed within 20 minutes is hard work. It's the pressure of urgency my friend. You can feel it.
As a fast food worker i always tried to make people's food right, even when the manager got pissed. Somebody told me if you wouldn't eat it don't serve it. I took that shit to heart 🤣
I did the same. Worked at BK and my manager would get pissed that I'd pile jalapenos on the texas whopper. "No only 4 slices of Jalapenos". I was like dude, they ordered this for the jalapenos. I drew her name for the secret santa and bought her Midol.
@@FingerDawg That's childish af. You need to get right spiritually, wherever you find that. I worked the lowest of jobs and I'll still say that. Dig deeper
The McDonalds I worked at (Franchised) they would've yelled me at for taking longer then a minute to do all that. I don't miss it, this place looks much calmer just by seeing how clean it is.
Was about to say this. This is way too slow, and the blue glove only goes on one hand to be time-efficient. The spice-clicking is rapid-fire quick which sometimes misses the target a bit. I dunno what that fancy meat-tray he was using, but we got those colored ones red-white-blue that needs to be filled up properly for future orders, to yet again be time-efficient. At our place there's lot of yelling and fryers beeping all the time. 10-12 people trying to sell food for $2000+ each hour and "beat time-records", the stress level is high. The only time it can look like this is middle of the night when everything is a graveyard. This is most likely to just show off for the channel, but it kinda sends the wrong message to people how it actually looks like. If my job was like this it would be a blessing.
@@Digzitify We had the tiny tray at the store I worked at. Was literally meant for the quarter pounder meat for when it was finished since you aren't supposed to put the fresh quarter meat in the UHC (Universal Holding Cabinet) like the other products after they are cooked. I imagine this store that's showcased is likely only being recorded at times they are slow and being very methodical. There's a lot that I could see that you could cut down to ensure time not being wasted as well as being too leisurely but obviously for the video gotta slow it down and make it look proper.
Maybe this McDonalds is somewhere on the outskirts of a busy city with few customers. This was the case when I worked at my last McDs, few people came daily and so you can take you're time preparing a presentable meal. The first one was in a busy city center, really hectic and always filled with costumers.
People need to respect fast food workers. They work so hard for our comfort meal. Whenever I get meals, I always appreciate their work because they’re doing their best. Thank you for everything you do!
It’s satisfying to see respect and pride in handling people’s food in this industry. While I don’t eat fast food, ever, I appreciated your point of view video and the professionalism displayed. Good for you!
I remember coming home late from a slow but tough day at work on a cold rainy night. I was starving and was craving a quarter pounder. The best part was it was hot and fresh. It and it was the best QP I’ve ever had. I’ve never had one good as that one since.
@@the_brallon I always get a fresh hot n spicy and quarter pounder when I ask no mayo on the mcchicken or switch out an item on my QP Everytime guaranteed.
As a McDonald’s employee, I can testify that the most satisfying part of the table, is sliding the finished product over onto the HLZ. Another thing that’s satisfying, is after making a customer burger in a box, closing the box and wrapping the ticket over the top is also satisfying
I used to work for McDonald's in the 90's as a freshman in high school, and I must say that's the cleanest grill area ever! Back in the day McDonald's had the burger lanes that had to stay full at all time, making sure the queing overs had fresh meat/fish fil-a and it was hard to keep the grill area clean like that. Man McDonald's workers got it made now😁
@@shawn6561 the problem of quality vs speed in which we are able to get cars thru is heavily criticised customers expect both but it’s simply unrealistic
@@johnyseimah229 I mean of course lol but “every other burger” doesn’t have a tendency to not do it. I worked at McDonald’s for years and seen many stores be lazy and just not go get more seasoning and send out unseasoned shit food
I went to a birthday party years ago at a relative's house, they work for McDonald's and had purchased a case of quarter pounder patties. They were cooking them on the barbecue grill... man those were amazing burgers.
@@gprime10 Only reason I ever learned front of the house was because of a mouse. I'll never forget that night, mouse ran by first window and everyone just cowered, good thing I learned on my own. Ended up catching the mouse at the end of my shift with a small box.
Since I was old enough to finish one. Quarter Pounder with Cheese has been my go to burger. I travel for work alot and I really think McDonalds is still the best to grab a quick bite.
@@thrasherx2k1 You might wanna switch up McDonald's locations. The fresh patties to me seem juicy/greasy, hotter and have that cheese melt that makes it so good.
You run your store with such efficiency, it’s apparent the level of pride you all take in your work which is why this McDonalds food looks amazing and appetizing. It would be a privilege to eat at your restaurant.
Man even the condiments are measurably squeezed on to the bread. The beauty of Mcdonald's is a consistent consumer experience regardless of which Mcdonalds location you typically go to.
I dont know if its still there but on netflix there was a movie recreating how mcdonalds started and spread. mcdonalds beat everybody in the food business because they made their kitchen layout like a factory cutting down on inconsistency and labor.
That's one of the things Ray Kroc pushed for. If you've watched The Founder, you see him taking a number of franchisees to task for adding all sorts of unrelated items to their menus. Basically ruining the McDonald's experience.
@@mvdiablo8202 As a worker, I'd assume it's cause the grill team at your usual place isn't good about keeping stocked up on no-onion meat 😭 But if you're talking about the quarter pounder, we usually pull up all QPCs since they're all cook to order
Tbh I didn’t think McDonalds was like this and you do your job so maturely and with respect to your duty as a McDonalds Employee, such hard work and honest work I respect you Sir
@@uy7munir there are a million implements that could have worsened the process and product. McDonalds have very publicly upped their game in recent years. And I'm sure you have seen things done badly, especially at cheap places like McDonalds, but even if you haven't you are certainly capable of knowing that analytically, especially when considering factory amounts of product needing to be moved. This was a great video for good reason. Of all things to be a pompous dick about... what a strange case you chose
I work at Culver’s, which if you don’t know is a Midwestern fast food chain out of Wisconsin. I find these videos fascinating due to the incredible differences in the methods used between us and McDonald’s, McD’s being much more standardized and automated while at Culver’s there is more manual work. For instance, we have regular shakers for all our spices whereas at McD’s you have those dispensers that drop a standard amount of seasoning, and you have a similar thing for sauces where we have squeeze bottles.
One of Mcdonald's biggest selling points is the consistency. Unless you're ordering from a particularly bad franchisee, you almost always know what you're getting. Everything will be almost identical every time - even if it isn't the best food in the business, it will always be what you expect it to be. The automated processes are all about this.
Same way I feel going from Pizza Hut the Dominos. Pizza Hut we had simpler more updated computer system, same with cutting techniques, frying food dish washing machine, food Prep etc. At Dominos we're prepping sauce bottles, using rags to clean using outdated food Prep/dish washing techniques etc. But they use company cars and fancier GPS. Ironically enough Pizza Hut spends way more money on aesthetics and product but Dominos makes more profit overall
One of the first things I noticed about your videos is the floors are always spotless. I know you and your team care about cleanliness, I’m pretty much the drill sergeant of cleanliness in the kitchen at the chick Fil a I work for. Kudos to you and your team, Stephen!
They are not that busy compared to others that's why there's looks so clean if they were busy they wouldn't have time to keep it that clean all the time
@@bobj287 Yeah, no. We have the privilege to watch whatever content Stephen provides for us. The little bit that’s shown isn’t the entire days worth of operations. “They are not that busy at all” because you got to watch a 3 minute RU-vid video is actually a laughable assumption, lol.
I never thought about how the burger is assembled in the box, I always assumed it was just stacked. The closing part makes it so much more satisfying :D
We never did that shit when I worked there lol. You stacked it all from the bottom up and then closed the top. If this is how they do it now, no wonder the burgers are always a mess when you get them.
Honestly these videos are not only satisfying but show the way fast food should be done. You and your whole team takes pride in this and it shows. As others have said my local McDonalds would learn a lot from you all. Even coffee orders get messed up here. Cheers to you all and keep them coming. Happy Friday
Most McDonalds are under strict time margins coffees are actually one of the hardest things to not mess up when there are rushes I can make a coffee in about 30 seconds but customers do not understand sometimes when there are 9 orders put through in 2 minutes multiple coffees per order that it will be longer then 90seconds
In the video he shows the store is dead at the time not sure if it is always like this where he works guessing it’s just late night because they are cooking to order
The peeps saying “you work at McDonald’s?!! 🤣” a jobs a job gotta start somewhere, start small end big respect to you sir making it with love and passion 🫡
I live in France. The Quarter Pounders (all of them, they are called Royale here, you know, the metric system) were swiped out of the menu in March 2019. They are coming back as "temporary burgers" one or twice a year during a month (never in the same time: when the Cheese is back, the Deluxe and the Bacon aren't). So I really miss them, that's why this video brings some satisfaction to me but also a desire :/
That's really interesting. The quarter pounder has been McDonald's flagship standard hamburger for a while, next to the Big Mac. Was there a menu item that was just like a quarter pounder in any way over there, like the Big n' Tasty?
@@RemnantCult A lot of people told McDonald’s France the Quarter Pounders are like a signature of McDonald’s with the Big Mac but they didn’t listen. To my comprehension, they think they have a lot of burgers to « cover » the Quarter Pounders (such as the Double/Triple Cheeseburger and Double/Triple Cheeseburger bacon) and it was better for the kitchen as the beef used was specific to these burgers (so now every French McDonald’s is using only one type of patty) The Big Tasty is a also a temporary burger in France, we have indeed a lot of temporary burgers changing each month, they are using this method to counter Burger King or Five Guys or any other fast food which are serious rivals to McDonald’s in France
Damn I can’t believe ima say this but this kinda made me miss working at McDonalds lol Although this one looks a lot cleaner and way more efficient than the one I worked at. Nostalgia’s a hell of a drug.
I quit this job a year ago to go back to school. Even as jaded as I am, I still felt some satisfaction every time I scraped a burger off the grill cleanly, without leaving any of the sear on the cooking surface.
Great videos! Thanks for making them Stephen! Hello from Canada! I wonder why McDonalds head office never came up with a system or solution to prevent the cheese from sticking together, seems like the cheese slows everything down. Head office has systems and utensils in place for everything else.
If the factory making the cheese alternately offset the stacking of each slice back and forth, then one slice could be picked up much easier, regardless of how soft it was.
Glad people get see this in action. I never worked fast-food only in local restaurants and warehouses. I just don't think that people that order the food realize how fast you need to move to get it correct. Thank you and hope others thank you as well.
I’ve never worked in fast food so this was pretty cool to watch! Never knew how the cooking actually worked! You guys really do work your butts off! And it’s a shame how there can be so many rude picky customers!
Stephen, how long do regular patties usually last in the cabinet trays before grillers refill? And which are the hardest to 'time up' with the grillers in terms of keeping the trays fresh and on good rotation?
It depends but usually most stores are busy enough to where reg meat is cooked 8-15 minutes apart per tray and quarter is fresh, or if an order is canceled it can be used for 3-5 minutes before discarding as waste. Burger King is nasty though and their meat sits in trays for up to an hour sometimes while sitting in the grease because you’re trained to keep the patty grease in the tray to cover the patties
@@The1200s I use to work at mcdonals in my tower before my gm sarted throwing food at us when he got mad. Our food was never freash even our quarters its a store to store things tbh.
I love Quarter Pounder's, 😀 I never tried the double though and someone suggested in comments to get some BigMac sauce on there too, that sounds like it would be fantastic! 🍔👌
Anybody that has worked at McDonald's will know that the dreaded cowbell that goes off every single time someone orders a quarter pounder will forever haunt our dreams.
Interesting that the spice gets on after cooking, not before. I suppose it's done to avoid the spice sticking to the top cooker. Thanks for showing us here the typical QPC, as well as the Double QPC customized with Shredded Lettuce and Roma Tomato.
@@shawnrountree6813 yes it does. That's also why they salt fries after they come out of the fryer. Unless you marinade or brine the meat, adding the spice after cooking will give the customer more flavor
Damn I always assumed the burgers were pre-cooked and just heated. No wonder they taste pretty good. The key is to get them hot. If it's been sitting out for a while it's disappointing, but if it's fresh like right after you made it, it's one of my favorite fast food burgers.
I remember working at McDonald’s in the early 90’s! I was a grill cook, and a damn good one! I had so many customers come in who would only want me to make their food. They wouldn’t accept it from no other cook. My store manager asked me three times to be a manager, which I didn’t accept each time. I have my reasons (although I won’t reveal that here). Yes, it is a lot of hard work. Fast food can be a rough and demanding job! Period! Peace.
@@couragecrusader7649 - That’s too bad! I know that I would have been a good manager. A real team player. I would have been stern, but fair. I would have had the passion to be the authority of a business. Oh, well! Peace.
The sounds. The way the food is made. The Constant Ringing and Cleaning. Never again will I return to this hell. But as always we appreciate the service.
That was beautiful man. The quarter pounder is carrying me right now. In my darkest times the quarter pounder brings me light. I love McDonald’s and I love the quarter pounder. #theworkingman’slunch
All the glove changing was extremely satisfying. Love clean restaurants and good sanitation practice. I've worked in small delis, a grocery store deli, a bagel shop and a soup based small deli. The things I've seen really make you think more about where you eat and don't eat. I havent work fast food thou because i don't want to ruin the experience. Can only imagine the things that go on at select locations, not to mention the low income areas 🤢 Nice Video.
I love when quarter pounders are full of juicy oils that spill out when you bite or squeeze them. Unfortunately at my location sometimes I get the dry patties :c
As an ex-employee from 20 years ago, here's my tip: If you want a fresh patty 100% of the time, just ask "meat no salt". It takes a bit longer, might have slightly less flavor, but it's always fresh. =)
I find it really interesting to see how many gadgets the kitchen has to perform some of the most basic tasks the fastest way possible, instead of pouring the sauce he has a one click machine that covers it all instantly, instead of flipping the burger he has a double sided grill, pretty interesting to see fast food being industrialized.
I would always smack our patties together because 7/10 it would be stuck together, even 4-1. Thankful I don’t work in food anymore and thankful for your service.
Man your store is a lot nicer than the one I worked at. You weren't getting yelled at to hurry up and actually had time to make the burgers nice. Mine was falling apart, for months on end multiple sides of the grill would be down lol.
The quarter pounders are always the move for me at McDonald's. As far as i know, they're always cooked fresh to order and the normal burgers, like the mcdoubles, are usually not cooked fresh to order. If im wrong, someone please correct me, but the taste is definitely very different for sure.
There is nothing like a fresh quarter pounder. Had one for the first time the other week {im over 30}. I knew right away it was fresh because the patty was hot and it was unlike any McDonalds burger i've ever had. Almost unreal, I was stunned
Now that's how its done. Fresh food, hot food like the McDonald's brothers dream for what they started. I use to work at McDonald's back in the 90s, I miss working for McDonald's. Great video. Thinking about coming back to McDonald's.
Yeah I've experienced this POV as well during my teenage years. Looks like the system barely changed. In fact, during long wait times at Mcdonalds, me and people who have previously worked in Mcdonalds before should be allowed to go round the back and make my own orders.
Former McD employee here, would love to see you make some of the McCafe stuff like the hot and iced coffees, lattes, mochas, etc. They're one of my favorite things to make.
As someone who worked at McDs when I was 15/16 (back in 1999-2000), its crazy that other than the automatic grill hood thing coming down to press the burgers literally everything else looks exactly the same lol.
This video gave me PTSD lol One thing I noticed was that the filmer actually works a bit slower than a lot of the people I worked with, but he also does everything completely perfect according to procedure which is far more impressive than being able to go fast while cutting corners like a lot of people do.
My favorite failed marketing story is that Wendy's started advertising that they had 1/3 pound burgers to fight McDonald's 1/4 pounder, but the American public was so dumb that they thought that 1/3 is less than 1/4
When they rolled out the fresh cook-to-order quarter pounders, they used to slide them in wax paper sleeves before boxing them. It gave it a classier feel, like Shake Shack. I miss that.
