Golden Arches Goldmine: Ex-Worker Reveals McDonald's Secret Code for Fresh Fries Staff Hate

Published 3 months ago2 minute read
Precious Eseaye
Precious Eseaye
Golden Arches Goldmine: Ex-Worker Reveals McDonald's Secret Code for Fresh Fries Staff Hate

A former McDonald's employee, Jamie Calder, has revealed several insider secrets and pet peeves from his time working at the fast food giant. Calder, who worked there for just over a year, is now sharing his knowledge, including a special three-word phrase customers can use to guarantee fresh, piping hot fries every time.

According to Calder, the secret to fresh fries is to order "no salt fries." However, he admits that this request is a significant pet peeve for staff. He explained that it disrupts their workflow, forcing them to clean the fry station of salt and prepare a new batch of fries specifically for that order, only for customers to often add salt themselves immediately after receiving them. This process, he states, "ruins the flow and slows down the process."

Beyond the fry secret, Calder also offered other tips for McDonald's fans. He suggested asking for the burger patty seasoning on Chicken Selects or nuggets, especially when the restaurant is not busy, as he finds it "incredible." For those looking to save time, he recommended ordering through the McDonald's app for collection, as staff can often start preparing the order before the customer even arrives, provided they check in when nearby.

Calder also shed light on the noisy environment of the McDonald's kitchen. He described the constant "infamous McDonald's beeping" emanating from nearly every machine, indicating various events such as new orders, different stages of fry cooking (halfway or fully cooked), and signals for grills, fryers, and the drive-through. He characterized the cacophony of beeps as a "nightmare."

Finally, the former employee identified the customers who cause the most trouble, surprisingly not those with picky burger orders. Instead, he pointed to school-age children who "cause havoc in the dining area" by engaging in disruptive behaviors like spraying water guns at other customers and tossing tubs of sauce everywhere. He recounted a particularly bad experience where a customer blocked a bathroom sink with a plastic bag, causing a flood.

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