A former McDonald's worker, Jamie Calder, who spent just over a year at the fast-food chain, has revealed a series of insider secrets and tips for customers, alongside some of the biggest pet peeves of the staff. Calder, now a 20-year-old student at the University of Edinburgh, shared his insights into the fast-paced world of McDonald's operations, from ordering hacks to kitchen sounds and challenging customer interactions.

Among the most sought-after tips is a "secret code word" to ensure customers receive fresh, piping hot fries every time. According to Calder, simply ordering "no salt fries" guarantees a fresh batch. However, he admitted that this request is a significant annoyance for staff. He explained, "We’ll be in a rhythm of stacking fries and then have to wipe all the salt off the fry station and fry a new portion just for a customer who is [probably] going to dump two packs of salt on them as soon as you hand them." This practice, he noted, "ruins the flow and slows down the process," making it a particular pet peeve for those working in the kitchen.

Beyond the fry-related revelation, Calder offered several other valuable pieces of advice for McDonald's enthusiasts. He suggested that the seasoning used for burger patties is "incredible on nuggets or Chicken Selects" and highly recommended asking for it if the restaurant isn't too busy, as it could be an "annoying request" during peak hours. Another tip for efficiency involves using the McDonald's app for orders: "If you order on the app to collect, you can usually save some time as they'll start preparing your order before you get to the restaurant (as long as you check in when nearby)."

Delving into the behind-the-scenes experience, Calder described the constant symphony of beeps that fills a McDonald's kitchen. He revealed, "The infamous McDonald's beeping comes from just about every machine in the kitchen." These various beeps serve as crucial indicators for staff, signaling everything from new orders and fries being halfway or fully cooked to grill timings, fryer statuses, and drive-through prompts. He described the relentless beeping as "a nightmare" due to its pervasive nature.

Finally, Calder shed light on the types of customers who cause the most problems, which surprisingly weren't those with picky burger topping requests. Instead, he pinpointed "school-age kids who cause havoc in the dining area." He recounted instances of them "spraying water guns at customers and tossing tubs of sauce everywhere." The worst experience he personally witnessed involved someone deliberately blocking a bathroom sink with a plastic bag, leading to the entire bathroom flooding.