Yreka
Diamond Member
- Jul 6, 2005
- 4,084
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Originally posted by: waggy
Originally posted by: Aikouka
Originally posted by: waggy
err it how you make it at McDonalds. before you put it on the bun you put salt+pepper on it.
When I worked at McDonalds you seasoned them right on the grill... hence why she said she went on break and then the burger was served to the guy (as in she cooked them with the seasoning and left and the assembler used her prepared burger).
heh when i worked at McDonalds (this is 17 yrs ago).
it would be.
put buns in
put hamburgers on (buns are now finished)
pull buns off
mustard
ketchu
pickels
onions
cheese
burgers should be finishing up.
season burgers (salt/pepper)
put burgers on buns and put up to be wrapped.
i could make a dozen in roughly 36 seconds.
but yeah now they make the hamburgers and throw them in a tray or something. its not as good as when i worked there heh
I actually worked at Mc D's during the transition, so I got to see the best of both worlds ( lucky me)
When I started, we did it the way you listed but after about a year they brought in the "Queue-ing Ovens!" They were basically uber microwaves, but you would get written up if anyone heard you using the term "Microwave" or "nuke" etc in front of a customer.
So once we got these new wonders of modern science installed the process changed to:
Carmalize an assload of buns, throw them in a regular cabinet
Cook an assload of meat, throw it in a steamer cabinet.
when someone orders food, remove cold bun pan
Dress
Add cold meat
Wrap sammiches
Microwav... err put the food in the queue oven for 90 seconds
Serve
This was like in the mid 90's, so not sure how much its changed ( if any ) since.
And I STILL wont eat at Mcdonalds to this day *puke*
