13+ Things Your Fast Food Worker Won’t Tell You

These surprising secrets about your favorite fast food restaurants might make you think twice next time you're in line or at the drive-thru.

By Michelle Crouch from Reader's Digest Magazine | November 2012

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After we cook something, we put it in a holding cabinet and set a timer.

Illustrated by Eddie Guy

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After we cook something, we put it in a holding cabinet and set a timer.

When the timer goes off, we’re supposed to throw it out. But often, we just reheat the food. So for the freshest meal, come between 11 a.m. and 1 p.m. or between 6 p.m. and 8 p.m. More people are in the restaurant then, so we’re cooking and serving new food constantly.

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That plain chicken breast may have been a healthy choice out of the package,

but sometimes we have to slather it with butter just to make sure it doesn’t stick to the grill.

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There’s usually a way to get expensive menu items for less.

If you’re craving a Big Mac, for example, order a $1 McDouble with no mustard or ketchup and then add shredded lettuce and Mac sauce for a small charge. It’s basically a mini Big Mac, and you can get two for less than the cost of one Big Mac.

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Most fast-food joints clean everything, including the grills and the drink machine nozzles, with super-concentrated chemicals at the end of the day.

If you’re one of the first customers in the morning, you may be getting some of that chemical residue on the food or in the drink you order.

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Those grill marks on your burger?

Not real. They were put there by the factory.

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Most of us will cook something fresh for you if you ask.

But if you want to make sure your french fries come right out of the fryer, order them without salt; that forces us to cook you a new batch. Then you can add your own salt.

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Avoid asking for “extra” of something, like cheese or sauce.

As soon as you say “extra,” we have to enter it at the register and charge you for it. Instead, just tell us you want us to “put a good amount on there” or “not to be skimpy with it,” and we’ll load you up.

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Yes, our chili is made from what you think:

Meat from old burgers.

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It makes me laugh when someone comes in and says she’s trying to be healthy—and then orders a salad with crispy chicken.

At McDonald’s, some of those salads have about as many calories as a Big Mac. In fact, a small order of french fries contains four fewer grams of fat than a packet of our ranch dressing.

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Because we’re timed on how fast we get customers through the drive-through,

we always prioritize those in line outside over anyone at the front counter.

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One of my coworkers once got so mad that he spit in someone’s food.

He was suspended for three days; most of us would never do something like that.

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Here’s a good way to know how clean a fast-food establishment really is:

When you get your drink, bend down and look up into the ice chute. If you see mold and other stuff growing in there – which is more common than you might expect – they’re not cleaning the machine as often as they’re supposed to.

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Those gorgeous pictures of our food in our advertisements?

They’re airbrushed and touched up with fiberglass and paint. It probably takes two hours to make that picture; obviously, we’re not going to be able to replicate that.

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Please, please, get off your cell phone.

I’ve had people pull up to the window, pay, and drive away without their food because they’re talking on the phone and not paying attention. Then they’re mad at me.

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At most fast-food restaurants, it’s tough to give away free food, especially things like burgers because they’re inventoried.

We can sometimes give away French fries, ice cream or drinks because we get those ourselves, but it depends which manager is on duty.

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We hate it when you order an ice cream.

Most of the time, we’ve got to make it, and it’s already melting by the time we hand it to you. If you order 4 or 5 cones at a time, it’s almost impossible to get them to you before they melt everywhere, and then you want new ones.

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Here’s something that surprised me when I started working at McDonalds:

Our clam grills are set at 750 degrees, and they can fully cook a regular beef hamburger in just 38 seconds, a quarter pounder in 70 seconds. The first time I ever saw that, I was like, ‘Ewww.'

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We’re happy to replace something if we mess up, but we can usually tell when you’re making up a story to get free food.

There was one guy who found a pebble in our parking lot, put it in his food after he ate most of it, and then asked for a replacement. Another lady took 10 tacos home. The next day, she brought just a few of them back, showing us that their lettuce was brown. She wanted another 10 tacos. But of course if you leave tacos out for 24 hours, the lettuce will turn.

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Some fast-food workers definitely follow the 10-second rule.

I have seen people drop food and then pick it back up and put it on the grill.

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No, most of us do not donate our leftovers.

I can’t believe how much food we throw out every day, especially at the end of the night.

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All fast-food restaurants are not created equal.

Even restaurants within the same chain can vary widely depending on the owner and manager and what kind of standards they set.

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When you take three handfuls of napkins or fill your purse with ketchup packets,

I don’t know what you call it, but I call it stealing. You’re just making things more expensive for everyone.

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Please don’t ask what ingredients are in our fried chicken coating or in our special sauce.

All of our recipes are proprietary, so they don’t even tell us what’s in them.

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At some restaurants, managers get a bonus if they hold onto their employees and keep their turnover rate down.

That gives us an incentive to keep people who aren’t very good, even if they don’t know the difference between a French fry and a screwdriver. And I’m not exaggerating; I’ve had employees who were that bad.

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Most of us, even the managers, aren’t making much more than minimum wage.

You wouldn’t believe the stuff we put up with for that kind of money. People constantly talk to me like I’m a two-year-old. I’ve had customers throw drinks at me and cuss at me. I’ve been held up at gunpoint.

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At Taco Bell, most of our food does carry over, so we reheat it and serve it the next day.

That’s why I never take my lunch break early.

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For the best deal at McDonalds, order off the dollar menu.

You can get a lot of food for the same price as a meal and it will fill you up more.

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We were supposed to wear gloves when we made food,

but a lot of times my co-workers didn’t do it, and that really skeeved me out.

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Most of us don’t wash our hands as much as we should.

Even though there are signs everywhere reminding us it's the law.

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Look around to see how much trash is in the parking lot,

whether the bathrooms are dirty and if the dining room is picked up. When things that are so publicly visible are neglected, you can bet that even more is being neglected in the back and in the kitchen where no one can see them.

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Once your order is in at the drive thru,

we have two minutes to get your food before the screen turns red, and the manager asks what’s going on.

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We do laugh at you behind your back,

like when you mispronounce our menu items or when you think we can’t hear you through the drive-thru speaker, yelling at your husband or kids.

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When it was slow, sometimes we would all take the garbage out and smoke marijuana in the back.

Really, it's true.

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More About Food Fun & News

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Your Comments

Guest

Have to disagree with number 6, if you want fresh fries say it. There is nothing more annoying than having to clean all the salt off the fry scoop and create a salt free environment to put the fries in only to have a customer ask for salt. If you want them fresh say it, we will make them fresh. Trying to be all sneaky about it just pisses me off.
- Anonymous
  
  My dad asks politely for fresh fries all the time. And he gets them. I find that being a repeat customer and a good one helps.
Sharon Smith273

I have tried ordering fries without salt to get fresh ones and all three times I recieved half cooked mushy fries. I now just say “If the fries aren’t fresh I’ll happily wait for fresh ones” I’ve found if you just let them know you’re willing to wait they will not only make them but allow them to cook the full cooking time.
Anonymous

How about if you upset them, your food might be “altered”.
Wikki

If you want a Big Mac, pay for it.
Guest

Number 1 – Not true!
Number 2 – No one uses butter on their grills. That’s a huge food safety issue.
Number 3 – That’s just pathetic.
Number 4 – You’re kidding right? Food safety issue again!
Number 5 – Well, duh!
Number 6 – This had to be written by someone who worked food service 20 years ago.
Number 7 – What? Of course, cheese costs extra. Do you know how much it costs?
Number 8 – Another duh, moment!
Number 9 – How about the triple burger with the diet coke?
Number 10 – Another 20 year ago truism.
Number 11 – Not true. That employee would be terminated and possibly arrested for contaminating a food product.
Number 12 – If you see that, never go back and get a refund for what you just purchased.
Number 13 – Again, duh!
Number 14 – It’s also common sense!
Number 15 – It’s called theft and the employee would be fired.
Number 16 – Go to DQ for your ice cream. Leave the burger places alone.
Number 17 – Cooked is cooked – So?
Number 18 – Quit trying to rip us off – we know and you just look dumb doing it.
Number 19 – Yeah, 20 years ago again. No one wants to lose their job over something that stupid.
Number 20 – Food is not donated because its an insurance and food safety liability. Whoever wrote this doesn’t have a clue.
Number 21 – Well, duh, again!
Number 22 – Yeah, can I come to your job and steal all the staples?
Number 23 – Duh!
Number 24 – Those are some pretty dumb chains.
Number 25 – Hmmm, I wonder where they are working. They need a new employer then.
Number 26 – That’s repulsive and the chain should be more concerned about food safety than profit.
Number 27 – Another duh!
Number 28 – 20 years ago maybe, not today. Employees would be fired.
Number 29 – What kind of places did these people work in?
Number 30 – Same as 29
Number 31 – What? Yeah, it is fast food. Who has these Satan monitors?
Number 32 – Yeah, cuz many of you make it really easy.
Number 33 – In like 1974. There have been monitored security cameras since the 1990s. No, we don’t. People get fired for stupid things like that. Where the heck did this person work?

Whoever wrote this has no clue what they are talking about in most cases. Fact checking should be done on these things.
- Anonymous
  
  I agree with you on the food safety issue, especially with the mold in the ice chute. I am highly allergic to mold! And so are a lot of other people!
  - Courtneyturner122805
    
    You are WRONG about the butter I work at McDonald’s and we are TRAINED to put butter on the grills when we cook grilled chicken and mushrooms.
http://obbop.wordpress.com/ obbop

Using the proper approach and timing it is often easy to receive free extras such as french fries by smiling, asking nicely and giving a reason for the employee to give the freebie… such as “I am your best customer” or “I am old and broke and it is getting harder to climb into and scrounge food from your dumpster” or any other reason that seems suitable at the moment.
- bitter waitress
  
  “Free” extras aren’t really free, and cost the restaurant money. Most employees don’t have the capability if handing out anything for free just because somebody smiled at them. If you can’t afford to eat out, then don’t-restaurant workers don’t have enough time or make enough money to have to deal with people trying to get free stuff from them. Especially when that can be grounds for getting fired.
  P.S. “I am your best customer” is the most annoying, overused line you could ever say. We know who are “best customers” are, and they don’t have to ask for anything.
Tricorvus

None of this particularly surprises or bothers me. But I would like to make 2 little comments. 1) I take a boatload of napkins because I need them. If you had to see me eat without a napkin, you’d know why. 2) why do folks have such a hard time leaving OFF an ingredient, when I specify that there’s a food allergy involved? It’s NOT doing ONE piece of work. I don’t even mind paying extra. Especially when it’s that or pull out the epi-pen.
- Anonymous
  
  Exactly!
Ashlee- Petoskey

I worked at mcdonalds for four years and they no longer put a ton of butter on the chicken, they upgraded the grill systems to top and bottem teflon liners and they get cleaned more often and the food comes off much easier. so no more yucky butter.
Ishimaru Jebel

5 is not true, at least in Burger King, I used to work there and THERE IS a giant grill/oven-like machine, also 4 inaccurate as most chemicals evaporate after some minutes
http://www.facebook.com/people/Donald-Kim/1586526968 Donald Kim

I would rather have someone (who does not have any sores or wounds on their hands) prepare my food WITHOUT gloves.

Essentially, you cannot feel your hands getting soiled so do not change the gloves often enough.

The food worker gets the sense that the gloves are protecting their hands, rather than the gloves protecting the food; They tend not to change them enough, especially when changing tasks like going from picking stuff up off the floor then washing serviceware; or handling raw products then ready-to-serve food.
Nytprowlr

#16 Too f*%#ing bad! If you don’t like it, get an education and get a real job. Everyone has to do something at their job that they don’t like so suck it up and quit your complaining!
- Guest
  
  In this economy it’s not always about having an education. It’s about finding what you can. Or maybe working fast food while you are getting a better education.
Nytprowlr

#24 Even idiots need jobs, too Lol .. where else are they supposed to go??
- LOL
  
  In case you did not know some people lie to others about not knowing what a screw driver is to avoid letting someone borrow it because frankly, they feel weird about the person asking. :D I know because I said that to a neighbor who asked me for one. Then I told my folks about it and I laughed.
- LOL
  
  I had a reason of course, he said something inappropriate to me the previous time I encountered him and apparently he did not apologize the next time I saw him when he asked for the screwdriver. I know that in retrospect I could have handled the situation better by telling him what he said was insulting, but I don’t know him that well.
Mel

I have worked at Pizza Hut and a local superconvenience store, and not all of this applies to all places. Believe me, you didn’t want to be caught with food on the hot table that was out of code (most got a 4 or 6 hour code, but those typically had food prepped within an hour of a meal time rush and it was rare that you didn’t have to make more during the rush.) We never reheated food, and the cold food in the refridgerated tables was replaced every 12 hours, once during the day and once overnight. That meant we tossed perfectly good food :( BUT it was fresh. (This was the convenience store, we made everything to order, from fries to pizza to subs and salads and coffee drinks, smoothies, you name it.) We made all the fries to order, so if you didn’t want salt, it was just a matter of wiping down the dump bin and retrieving another scoop. Yes, at the Pizza Hut I was at, the cooks did smoke up. I was a little surprised at first, but our cooks were really good (we actually made better pizza than the stores in the nearby towns- we heard that many times). Unless you were a total butthole and treated us like crap, we wouldn’t laugh at you though. That is just childish. And even if you did treat us badly, we prob just cussed you out in the back room and moved on. We always wore gloves, in the C- store and at Pizza Hut (save for the waitresses, who shouldn’t be touching the food, just the bottom of the dish anyways). OH, we always wore gloves. Not to is total taboo, at least around here. Handwashing is enforced,also. I worked at a local bakery and washed my hands so often, they were ridiculously dry from the soap (I had to wear vaseline and gloves to bed to fix that problem). Most of us do make crap for money, but it is a job and that’s better than nothing, or a limited time on UC. That doesn’t mean we are stupid. I am a 35 year old woman who could have done quite well as a college English professor, if I would have realized this before I had two special needs children, and that means I need a part time schedule to keep up with classroom aides, IEPs, etc. Not only that, but I enjoy foodservice and have a knack for charming regular customers and making people become regulars.
Now for the big one: I wholeheartedly AGREE that taking 23 ketchup packets for an order of small fries and 43 napkins is THEFT. Those aren’t donated by Heinz and paper product vendors to the restaurant. They must be paid for. If you have a small child (or just a messy person :P) ask for moist towlettes. Most places do have them.) If you grab way too many (like if the napkin dispenser has a worn spring and they just come out in bunches), just hand the “overkill” back to a cashier. I used to hate seeing people take a quarter of the supply with a cup of coffee. All I’d think was, “you took part of the bonus I am hoping to use towards my kids’ Christmas gifts :(“ Paper products are expensive. And to get more ketchup… ask if they have a souffle cup with a lid, and if they would squirt some ketchup in there. We had a 3 ounce cup that held plenty for a cup of fries. We weren’t really *supposed* to do that, but it fostered good PR, so I usually would.
I hope this shed some more light on some of this. :)
- Anonymous
  
  43 napkins? O.o; Geez. The most I would take would be about five total, and one at a time, at that. I start with two, and then if I need more, I’ll get them one at a time. I also always carry Kleenex in my purse, so I sometimes use a clean tissue to avoid taking too many napkins.
  Glad to hear about good policies at Pizza Hut. That’s one of my favorite pizza places. :)
Wukunfan

very good
Giget

link doesn’t work.
Carma11352

I could read only the first three items – could not get to the other 10. I like your articles but think your site could use some improvement.
http://profile.yahoo.com/VOA3YCY2A7YRJY3IKNRN3EF4QY Louis Laszlo

As for #22, taking too many napkins or condiments when you’re a customer who’s actually *buying* something there, isn’t stealing. It’s just mooching. “Stealing” would be if you came in and just took that stuff and didn’t buy any of their food. Also, I remember how the cafeteria in my workplace once tried to charge an extra fee if you take more than two ketchup packets. I’m sorry, but I like lots of ketchup and need at least two per burger and about 6 for every order of fries (those packets are ridiculously tiny, IMO), so don’t treat us all like thieves.
Mir Quasem

Brilliant in all respects.Quite an experience oriented writing.Some may differ on few points—but most of the ideas are shared by general people.
Thanks to the contributor.
guest

A few things your fast food worker would like to tell you.

We are not all idiots, but sometimes we are new and trying to learn everything while you have a b*tch fit about a minor detail isn’t helping.

Soon as you place your order in drive thru it’s being made, if you want to add or remove ingredients when you pull up to pay it’s probably to late or going to take longer.

We are people to, and because we make minimum wage we come to work no mater what. No matter what! I have had co-workers come in after car wrecks, getting news a loved one passed, once even had a girl come in after suffering a miscarriage.

The person taking the drive thru order is more often then not also taking money, so give them a break and don’t get pissy because they didn’t respond the very second you were done talking.

Please don’t yell, but don’t whisper, not super fast, or super slow either. I’ve had people order one item at a time only after I ask “can I get you anything else?”. Just talk like you are giving a speech.

Don’t bring all your friends in the world with you through drive thru. It makes it very hard to accurately take your order, and it takes up a lot of time.

The best time for fresh fries/hash browns is over night in a 24 hr place we usually make them to order so it might take a little longer but they be steaming when you get it.

Last but not least just treat people how you want to be treated and you will you get fast friendly and accurate orders.

And I am by no means saying it’s the customers fault they have bad experiences.
Just think everyone should calm down and be more understanding.
- guest
  
  I agree with most of what you said.. I’ve always worked in fast food until recently. But I will say this.. it’s kinda ridiculous to ask people to limit the amount of passengers in their car. People aren’t always leaving their home to go get fast food. Actually for me the vast percentage of times I get fast food is when I’m out and about and realize I don’t feel like going home and cooking.. or when I wasn’t a mom it was when I was out with friends and we’re driving home from somewhere and decide we’re hungry. So should we say “Oh nope there’s too many people in the car lets go drop people off!”
  The more appropriate thing to ask would to have the order ready before you go to the speaker and to be mature and quiet. But even then quite frankly that’s just being petty. I would ALL THE TIME have loud, annoying car full of teenagers. Yes sometimes it’d really agitate me. But all in all I realize they’re just having a good time and relax it’s not the end of the world for a customer to take a little extra time due to them enjoying themselves. It really isn’t going to ruin my entire day. And also majority of times me and my co-workers would laugh and enjoy ourselves during it too.. even joke around with them. Relax.. it’s fast food.. it doesn’t have to be so dang serious. I’m not saying that in a belittling way either, believe me. But really… When I think of my fast food days.. even though I don’t think I’d ever work in them again and there was some horrid customers that would really just stress me out… what I really remember and think of.. and even miss very dearly.. was the good times me and my crew would have together. We always had a BLAST!!!
SHINA

I WANT WENDYS FRIES NOW SOUNDS YUMMY AND AM HUNGRY
guest

#20 – Many restaurants will donate the raw materials on request (e.g. patties, buns, condiments) but when you donate food you loose control over the quality. If the food pantry holds a big batch of meat on the counter overnight, serves it up the next day, and gets a lot of people sick suddenly it’s your fault.
Fiver

This article is wrong in so many ways its ridiculous. It’s almost impossible to get a grill up to 750 degrees to start with. They have clam shells that cook the burger from top and bottom, that’s how they cook so fast.
Guest

#17 states that the grills at McDonald’s are set to 750 degrees. This is not even remotely accurate. No McDonald’s anywhere cooks anywhere close to that temperature. By cooking meat from both sides at once (at correct temperatures), cook times are reduced and food safety and speed of service are improved.

#19 says that employees drop food on the floor and reuse it. Food safety continues to improve every day, and something like this would never happen in any chain restaurant

#28 says many employees don’t wear gloves. This is simply not true. New FDA regulations require the use of disposable gloves when preparing ready-to-eat food. Most employees don’t want to get their hands dirty by directly touching food anyway.

There are many more inaccuracies in this slideshow that do injustice to the fast-food industry. Sanitation, cleanliness, food quality, and service are constantly improving. Most fast-food restaurants are far cleaner than any home kitchen, and use higher-quality ingredients.
http://pulse.yahoo.com/_IYVR4IXSCM4XDO5NU2LXH6LKVQ gruntled

Mini Big Mac? When I managed at the clown place, the “McBible” stated that Mac sauce was NEVER to be put on anything but a Big Mac.
Batiz16

you want fresh fries, peel some potaoes amd fire up the fry daddy
willy Beans

I always cleaned the grill with water
guest

i would have to disagree with this post… i work in fast food for the past 7 years 5 being in management. a lot of the this in this post are in fact false. managers watch there employees like hawks along with cameras the employees cant not get away with a thing if a manager was to condone such behave here then they would be fired end of story… and in fast food you are being watched and you WILL be snitched on..
Name

The writer of this article is an idiot, you need to take a servsafe course so you can understand more about food safety, and move out of whatever ghetto, disgusting town you live in and work somewhere that has standards like the rest of the world.
guest

when people ask for fries with no salt we allways give them older fries that we just refry for a few seconds to get rid of the salt =) but if you ask nicely and say fresh fries we will do it, we don’t like when people try to trick us.
http://twitter.com/hjanette54 Janette Hanson

Lol, yes we do laugh when a customer mispronunces our menu items or is yelling at their kids or something. Sometimes we get ppl talking on their phone when they pull up and they’ll be like “love ya” to whoever they are talking to and we’ll all be like “awww, love you too!” lol :D. Of course not into the headset though…

If you want fresh fries just ask for them, don’t ask for no salt… it’s much easier to get a fresh fry then one with no salt. If you really want no salt then whatevs ask for no salt, but if you want fresh then ask for fresh.

I don’t know how it is at other fast food restaurants but the one I worked at everybody wore a headset so they can hear you as soon as you order… so your food starts being made right away. When you order something inside, the sandwich maker usually doesn’t hear your order so there’s a delay as to when your food starts getting made. That makes coming thru the drive thru quicker… and yeah there is a timer for the drive thru so the orders do get done faster… but not always, I think it really depends on the crew and how busy it is.
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