Yeah if you have the right staff and personality in the kitchen with you , unfortunately in my work environment at Wetherspoons kitchen some of the staff cannot be bothered and don’t listen and moan when it gets busy or we have rushes

I hated every second. Forced to work 40 hours in highschool

Desktop support gave me that rush on hectic days. Now im on the business side and i hate it but pays better.

That’s not a rush! That’s a crazy ass big order

they do? lmfao

Yeah but the fast food workers on the counter still have to deal with Karens.

Dude I have so much respect because I would never 😂

Former retail worker here, fuck em

@@holydoggo4822 Former call center rep here, fk em too.

😂 ial pass I can't say the same unfortunately

People change after 10 years. You might be working with rude people.

You can try it again, but be careful

🤣🤣🤣🤣🤣🤣 Omg... people like you exist? 🤣🤣🤣🤣🤣🤣

i would like to have a krabby patty please 👍 :P

Very extremely incredible.

@@josecarranza7555 very extremely astoundingly incredible

11.76ish burgers a minute

​@Hippo Oh thanks man I always wondered what BPM stood for. It's burgers per minute

Would have been at least three times as long if they did them with the sauce, onion and pickle. It's pretty easy to just smash out meat + chesse (as long as you have someone continuously cooking the meat).

Who da fck goes to Mc Donald's to eat at a wedding? Wtff

I was wondering if they ordered those without ketchup and onions

@@ronnie9856 Probably a school order---those usually are plain because kids' tastes vary.

@@HenryLoenwind This was a order for The RonaldMcdonald House Charity

Who the hell orders Burger's for a wedding, cringe 😊

It wasn’t an order, they made them to donate

Thry should have given them some advance notice

​@@razihk1that's AN order, check the description

@@razihk1 He says "easy money" in the video, so can you explain how that equates to Charity?

surprise they would have the stuff to do 1000 otherwise. figure they order enough supplies to last until next truck

It would take the Truck not showing up, Twice.. You can come an order 200 burgers, that's only about 1 box. We keep at least 10 boxes on hand. (and only get down to about 2 or 3 before the Truck comes in the middle of the Night 2-4am) Obviously it varies with Location, but they're set-up for the most part to not "run-out" of anything, almost no matter what... Or I guess the Freezer could go, but that's fixed almost immediately if that were to happen. (also, as per McD policy, we can only cook 6 patties per grill face, used to be 9, then 8, now 6. (Most grills have 2, maybe 3 faces. Grills never changed once, just the "policy")

Interesting. Thanks.@@StanHowse

It's cancer food, not healthy

Timestamp?

@@biffgangster 0:00 gotchu 🫡

Charity work is always awesome huh!

Hahaha

Grills is hell if you work at famous places. Not every person can withstand on them. Even on this work. It's getting terrifying as the time passes (I'm actually working at McDonald's near to the metro)

me too

In Milad’s video it said that they didn’t put the ketchup so the burgers won’t get soggy before they ate it, but i don’t know why they didn’t put the pickles.

So did they send ketchup and mustard packets with the burgers

@@sherrycrutchfield2890 probably, there was ketchup on the side I think

its because the customer ordered them PLAIN it cost just a little less.

@@vgymgy1 a customer orders 1,000 burgers?

The don't make them like they are supposed to made. No onions, ketchup and mustard.

@@discofun This big of an order is probably for a school, and schools usually leave condiments off and get them on the side.

@@themoo12345 Does not change the fact that they are awful.

@@discofun there most likely put the condiments in side containers to keep the burger from gettign soggy

This is definitely a thing, so reg (cheeseburgers etc) are little smaller to help with the burger to bun size and both reg and mac buns have more sugar in them. We have also started new prep procedures for basically everything, pulling frozen items out less making items more fresh, cheese now tempers for an hour before we can use it although if busy enough it might not actually get to that hour point unfortunately. Onions the ones for the 10-1 meat are now staged in shakers and put onto the meat as it is on the grill supposedly for juicier and tastier meat, we're also only allowed 6 pieces in a tray as opposed to 8 and the UHC holding time has gone down and probably a few other things I am forgetting. The idea I guess is to make items more fresh across the board. It's called "best burger" among the upper supervisors. It's crazy that Stephen hasn't talked about it tbh since it is an enormous change from how 90% of us have been trained and doing for years.

Ugh, those are not improvements.

We’ve been trialing this for years here in aus

@@johnnydollar2253 Indeed. Ever since they stopped making them in batches to simmer under the heat lamps, they stopped being a burger and became a collection of unrelated cold items in a wrapper.

Its called plain, mass orders are usually plain.