A formerMcDonald'semployee, Jamie Calder,has recently disclosed several insider secrets and tips from his time working at the popular fast-food chain. Calder, a 20-year-old University ofEdinburgh student, spent just over a year at McDonald's and is now sharing his unique perspective on the company's operations and customer interactions.

One of the most notable revelations is a three-word code customers can use to guarantee fresh, piping hot fries every time: ordering "no salt fries." However, Calder admits that this request is a significant pet peeve for staff. He explained that it disrupts the kitchen's flow, as employees are forced to wipe down the fry station to remove all salt and then prepare a new, unsalted batch of fries. This process is particularly frustrating because customers often add their own salt packets immediately after receiving the unsalted fries, making the extra effort seem pointless to the staff.

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Beyond the fry secret, Calder also offered other valuable advice for McDonald's fans. He suggested asking for the burger patty seasoning to be applied to nuggets or Chicken Selects, noting that it enhances their flavor significantly, provided the restaurant isn't too busy to accommodate such a request. For those looking to save time, he recommended using the McDonald's app for orders, as checking in when nearby typically allows the kitchen to start preparing the order in advance, thus reducing wait times upon arrival.

Calder also shed light on the constant beeping sounds heard in the McDonald's kitchen, describing it as a "nightmare." He clarified that these ubiquitous beeps originate from nearly every machine, signaling various events such as new orders, fries being halfway or fully cooked, and updates from grills, fryers, and the drive-through. This cacophony of sounds is a constant backdrop to the fast-paced kitchen environment.

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Finally, the former worker identified the type of customers who caused the most problems during his tenure. Surprisingly, it wasn't picky eaters but rather school-age children who would "cause havoc" in the dining area. He recounted incidents of kids spraying water guns at other customers and tossing tubs of sauce everywhere. Calder's worst experience involved a customer blocking a bathroom sink with a plastic bag, which led to the entire bathroom flooding, highlighting the more unusual challenges staff can face.