Flippin burgers is hard work.. LMAO!

@@johnmiller6976 Not always. But flipping burgers and doing 10 other things simultaneously while 50 orders need to be completed within 20 minutes is hard work. It's the pressure of urgency my friend. You can feel it.

@@johnmiller6976 If they're on their feet for eight hours a day you're goddamn right it's hard work

Says the burger flippers. LMAO

@@johnmiller6976 You do it then. And they don't pay enough to cover rent anywhere.

I did the same. Worked at BK and my manager would get pissed that I'd pile jalapenos on the texas whopper. "No only 4 slices of Jalapenos". I was like dude, they ordered this for the jalapenos. I drew her name for the secret santa and bought her Midol.

@@yourface3154 😂😂😂 Whopper gang 😤🤟🏾

Respect

@@FingerDawg I don't know what you just said, little kid. But you special.

@@FingerDawg That's childish af. You need to get right spiritually, wherever you find that. I worked the lowest of jobs and I'll still say that. Dig deeper

Next time ask for it with out something for example pickles or onions they'll make you a new one instead of giving you one they made 30 minutes ago.

@@Invincible-Under-the-Sun why?

@@Invincible-Under-the-Sun no lmfao thats not how it works, if you want a fresh burger just ask cook to order and i literally work at a mcdonalds

@@the_brallon I always get a fresh hot n spicy and quarter pounder when I ask no mayo on the mcchicken or switch out an item on my QP Everytime guaranteed.

@@Invincible-Under-the-Sun no they dont just make the sandwich once they get the meat, they make the sandwich or burger when they get the order ffs

He's going entirely too slow. I worked at a Corp. Busy busy store as my first job. Pre door dash. Grill isn't for the weak .

Was about to say this. This is way too slow, and the blue glove only goes on one hand to be time-efficient. The spice-clicking is rapid-fire quick which sometimes misses the target a bit. I dunno what that fancy meat-tray he was using, but we got those colored ones red-white-blue that needs to be filled up properly for future orders, to yet again be time-efficient. At our place there's lot of yelling and fryers beeping all the time. 10-12 people trying to sell food for $2000+ each hour and "beat time-records", the stress level is high. The only time it can look like this is middle of the night when everything is a graveyard. This is most likely to just show off for the channel, but it kinda sends the wrong message to people how it actually looks like. If my job was like this it would be a blessing.

@@Digzitify We had the tiny tray at the store I worked at. Was literally meant for the quarter pounder meat for when it was finished since you aren't supposed to put the fresh quarter meat in the UHC (Universal Holding Cabinet) like the other products after they are cooked. I imagine this store that's showcased is likely only being recorded at times they are slow and being very methodical. There's a lot that I could see that you could cut down to ensure time not being wasted as well as being too leisurely but obviously for the video gotta slow it down and make it look proper.

Maybe this McDonalds is somewhere on the outskirts of a busy city with few customers. This was the case when I worked at my last McDs, few people came daily and so you can take you're time preparing a presentable meal. The first one was in a busy city center, really hectic and always filled with costumers.

@@michaeln8216 Grill isn't for the weak? Dude pushed a button and the grill did it for him.

You’re welcome

Brought a tear to me eye...

Happy to help 👊

@@Yusha_VL you’re welcome!

Yes I'll take 2 cheese grease burgers a medium grease fries 🍟 and a large grease coke with an extra side of grease 🙂

👎 yes and no

wish i had that long line table at kfc

No the most satisfying feeling is clocking out

@@blackjew8133 onggggggg

Nah definitely the wrap

why is that

this is one of the slowest Mcdonalds I have seen coming from a worker

damn thats how easy it is to get your respect?

@@IWasNoah exactly. Been at McDonalds for over 10 years and don't understand all the worship...However I do think he is helping humanize us to people.

@@shawn6561 the problem of quality vs speed in which we are able to get cars thru is heavily criticised customers expect both but it’s simply unrealistic

order with mac sauce is pure perfection

I agree, the 10:1 meat they use for other burgers is trash in comparison.

When they actually season it and it doesn’t sit for 10 mins yeah it’s good

@@Catolystc thats with every kind of burger from anywhere..a burger needs to be eating right away after its made

@@johnyseimah229 I mean of course lol but “every other burger” doesn’t have a tendency to not do it. I worked at McDonald’s for years and seen many stores be lazy and just not go get more seasoning and send out unseasoned shit food

They slimmed down their menus for "COVID" (employee shortages).

Front of house today is whats bad about mcD, in my city, slow to give out orders and that

Facts 🤣

@@gprime10 Only reason I ever learned front of the house was because of a mouse. I'll never forget that night, mouse ran by first window and everyone just cowered, good thing I learned on my own. Ended up catching the mouse at the end of my shift with a small box.

Worked there back in the 90s.

Cheers from germany! In germany someone else makes the food

Since they switched to fresh to order 1/4 lb patties the quarter lb burgers have been the best, even beating out the big Mac imo

@@thrasherx2k1 You might wanna switch up McDonald's locations. The fresh patties to me seem juicy/greasy, hotter and have that cheese melt that makes it so good.

@@thrasherx2k1 I guess you like the mystery meat patties then. That's ok! 😆

you literally didn't know how a hamburger is made? Wow.

@@uy7munir there are a million implements that could have worsened the process and product. McDonalds have very publicly upped their game in recent years. And I'm sure you have seen things done badly, especially at cheap places like McDonalds, but even if you haven't you are certainly capable of knowing that analytically, especially when considering factory amounts of product needing to be moved. This was a great video for good reason. Of all things to be a pompous dick about... what a strange case you chose

Marketing: successful.

What do you think a burger is magically shows up? Duh, they cook it and put it together. lol have you ever cooked?

I dont know if its still there but on netflix there was a movie recreating how mcdonalds started and spread. mcdonalds beat everybody in the food business because they made their kitchen layout like a factory cutting down on inconsistency and labor.

condiments are very carefully measured to keep costs down everything is measured and weighed.

It’s always too much for me I’m the one who always has to pull forward because I don’t want ketchup & onions on my burger 🤣

That's one of the things Ray Kroc pushed for. If you've watched The Founder, you see him taking a number of franchisees to task for adding all sorts of unrelated items to their menus. Basically ruining the McDonald's experience.

@@mvdiablo8202 As a worker, I'd assume it's cause the grill team at your usual place isn't good about keeping stocked up on no-onion meat 😭 But if you're talking about the quarter pounder, we usually pull up all QPCs since they're all cook to order

They are not that busy compared to others that's why there's looks so clean if they were busy they wouldn't have time to keep it that clean all the time

@@bobj287 Yeah, no. We have the privilege to watch whatever content Stephen provides for us. The little bit that’s shown isn’t the entire days worth of operations. “They are not that busy at all” because you got to watch a 3 minute KZfaq video is actually a laughable assumption, lol.

if only you knew what you were talking about i work there and don't say you use to that means nothing unless there now

@@bobj287 I know what I’m talking about. Sounds like the day to day kitchen operations of your restaurant should be re-examined.

all it shows is somebody slow as fuck that would get fired in any other mcdonald's

Most McDonalds are under strict time margins coffees are actually one of the hardest things to not mess up when there are rushes I can make a coffee in about 30 seconds but customers do not understand sometimes when there are 9 orders put through in 2 minutes multiple coffees per order that it will be longer then 90seconds

In the video he shows the store is dead at the time not sure if it is always like this where he works guessing it’s just late night because they are cooking to order

Butter burger w cheese

One of Mcdonald's biggest selling points is the consistency. Unless you're ordering from a particularly bad franchisee, you almost always know what you're getting. Everything will be almost identical every time - even if it isn't the best food in the business, it will always be what you expect it to be. The automated processes are all about this.

Culvers tastes better for sure lol

Same way I feel going from Pizza Hut the Dominos. Pizza Hut we had simpler more updated computer system, same with cutting techniques, frying food dish washing machine, food Prep etc. At Dominos we're prepping sauce bottles, using rags to clean using outdated food Prep/dish washing techniques etc. But they use company cars and fancier GPS. Ironically enough Pizza Hut spends way more money on aesthetics and product but Dominos makes more profit overall

because you cook with love

Right! It’s more funny because I’m vegan 😂

@@living2dream How to tell someone is a vegan: 1: they’ve told you

One of the main reasons is it not being kept at the correct temp and thus it melts. Need to keep it on fresh ice

If the factory making the cheese alternately offset the stacking of each slice back and forth, then one slice could be picked up much easier, regardless of how soft it was.

@@ArtimusPyleFilms they do, and it still melts. You think you're smarter than one of the world's largest companies?

@@stopsallmelb nope.

@@ArtimusPyleFilms exactly pipe down little boy. Shut up.

Nah this is just a dead McDonald's, not busy at all. Probably a location with no drive thru or in the middle of nowhere or some shit.

That's really interesting. The quarter pounder has been McDonald's flagship standard hamburger for a while, next to the Big Mac. Was there a menu item that was just like a quarter pounder in any way over there, like the Big n' Tasty?

@@RemnantCult A lot of people told McDonald’s France the Quarter Pounders are like a signature of McDonald’s with the Big Mac but they didn’t listen. To my comprehension, they think they have a lot of burgers to « cover » the Quarter Pounders (such as the Double/Triple Cheeseburger and Double/Triple Cheeseburger bacon) and it was better for the kitchen as the beef used was specific to these burgers (so now every French McDonald’s is using only one type of patty) The Big Tasty is a also a temporary burger in France, we have indeed a lot of temporary burgers changing each month, they are using this method to counter Burger King or Five Guys or any other fast food which are serious rivals to McDonald’s in France

who cares about your EU terms ITS A QUATER POUND OF MEAT NOT A FUCKING ROYALE POUND

What they call a whopper?

@@huge_legend9944 “I don’t know, I didn’t go to Burger King”

We never did that shit when I worked there lol. You stacked it all from the bottom up and then closed the top. If this is how they do it now, no wonder the burgers are always a mess when you get them.

@@oofowie8882 lol

Facts that shiii the only good thing

Make a video of it 😤💪

Fr plz I want a video

Get a McDouble with lettuce and Max sauce. No ketchup, extra onions. This one comes with the chopped onions. Cheaper and delicious

So by logic, a double quarter pounder should be twice as good right?

It depends but usually most stores are busy enough to where reg meat is cooked 8-15 minutes apart per tray and quarter is fresh, or if an order is canceled it can be used for 3-5 minutes before discarding as waste. Burger King is nasty though and their meat sits in trays for up to an hour sometimes while sitting in the grease because you’re trained to keep the patty grease in the tray to cover the patties

@@The1200s I use to work at mcdonals in my tower before my gm sarted throwing food at us when he got mad. Our food was never freash even our quarters its a store to store things tbh.

Lol, at the one I used to work at? For hours.

5-15 Mins at my place, after that we throw them in the waste bucket.

@@cjjones4017 what city are you in? I’m not going there lol no offense

The level of accuracy in this comment scares me

Oh my God yes

The mustard sauce is a bitch sometimes

No. The spice goes on after cooking because it will provide more flavor than if you add it before.

@@mistere5857 no it doesnt

@@shawnrountree6813 yes it does. That's also why they salt fries after they come out of the fryer. Unless you marinade or brine the meat, adding the spice after cooking will give the customer more flavor

What's the spice put on there actually? Hard to tell in this video.

@@mmartinez85 I've read in a Fast Company article there's black pepper. I don't know if there's anything more, though I would guess salt.

how is it tiny? its normal size

You are correct but to be fair the regular burgers go really quickly so almost fresh quarters always cooked to order

I can not remember the last time my Quarter Pounder was fresh cooked. They are always dried out and tasteless.

@@gordonwelcher9598 might just be the location. I've never had one that wasn't fresh.

Being manger sucks. I felt bad for my managers. Constant abuse from higher ups and employees.

@@couragecrusader7649 - That’s too bad! I know that I would have been a good manager. A real team player. I would have been stern, but fair. I would have had the passion to be the authority of a business. Oh, well! Peace.

I can not remember the last time my Quarter Pounder was freshly cooked. They are always dried out and tasteless.

Probably doing it for the sake of the video

Quarter Pounders with bacon are the best.

As an ex-employee from 20 years ago, here's my tip: If you want a fresh patty 100% of the time, just ask "meat no salt". It takes a bit longer, might have slightly less flavor, but it's always fresh. =)

Its a salt and pepper mix. And cooking oil is not needed. There’s a Non stick sheet on the grill press

I'd rather have a nice looking burger than a fast but ugly one. Let me wait 5 minutes longer.

Sorry to hear that. 😢

What about price tho?

@@gheezymarro8755 it was A&W. Based off articles I found, the prices seemed to be the same as McDonalds.