/ck/ - Food & Cooking

If someone comes to the drive thru with a vacuum cleaner call the police immediately

>>16581722
what

>>16581724
They'll start vacuuming up the change on the ground.

>>16581693
>i've worked at hardee's for about six months
>i've never worked there though
Huh?
>>16581722
Huh?

>>16581693
Look- let me tell you. I've been at McDonald's before and I've seen some serious avocados.et let Let me tell.you.

>>16581732
op worked at hardees, pic was wendys. idk what that other guy is on about though

>>16581732
the pic is a wendy's burger, he's never worked at wendy's

when i worked at waffle house i saw a cook that would regularly forget/refuse to change his gloves. so he would handle raw chicken, and go on to cut your cooked sandwich, or handle your toast, etc. if you asked him to change his gloves he got extremely offended and confrontational, like his dignity were at stake. he also served a couple (from what i've witnessed, no idea how many in reality) of raw chicken breasts. like pink in the fucking middle. like i saw the customer bite into it. fucked up man noone even got written up

>>16581732
>>16581741
There are anons that operate crime rings where they go around with a van and a bunch of vacuum cleaners and map out all the fast food restaurants in an area, and then go vacuum their drive-thrus for change. You have to watch out for them.

>>16581732
OP here, filename dumbo that's wendy's number 11 aka the best sandwich they have rn (get it with spicey chicken instead of beef)

Panera Bread recieves all of it's soups pre-sealed in plastic bags and frozen. They then heat them in-store with a large heating well that is essentially a temperature controlled water tank with a large opening on the top. The soup is always sous-vide, so to speak, and never fresh. Panera is now owned by the same affiliates owning Keurig and Krispy Kream, although Panera still assures you they "donate to charity" as well as the leftover bread to shelters the following night. I do believe the latter, they had been doing this for quite a long time.

>>16581738
Go to bed, Joe.

>>16581738
Sorry about your stroke

>>16581722
Happened at Steak 'n Shake when I worked there. I was in the dish pit not at the window, but even still, thank god small town cops still actually respond to calls.

>>16581751
That's just the reality of food service. If cooks/chefs were changing gloves/washing hands/cleaning surfaces every time they handled something raw, they wouldn't have time to cook any food. That goes for cooks of all calibers/skill levels.

>>16581753
I still have no clue what this means

>>16581727
They really do that?

>>16581727
Is that a crime?

>>16581722
>>16581727
>>16581753
I’ll come at night when you’re closed and there’s nothing you can do to stop me

>>16581793
I've always said that a soup based restaurant would make loads of money just off of how cheap you can make soup for, and yet panera has it all shipped in even though they definitely could be making fresh batches everyday. What a joke

>>16581793
this is how a lot of food was "cooked" at taco bell

>>16581793
When I worked as a national sub chain, not subway, the soup and meatball leftovers from the day just got stuck in the fridge and added to the next day to the new batches. It was a never ending chain of meatballs.

Every single food establishment you've eaten at has mice. Period.

>>16582541
Even food trucks?

>>16581722
>>16581727
That's terrible.

>>16582412
>>16582541
t. shithole anons, I've never worked any kitchen job where these applied remotely

Mayo is NOT dairy, not an industry secret but most people think its true

>>16581693
A certain fast food fish place used to sell 'baked' fish meals.
They're actually boil in bag, they were still bretty gud though.
They spent a lot of money to buy the water boiler vats just for that product line though so of course they determined that they weren't seeing enough profit and shit canned the product line down to like 1 item because that makes sense.

Also you can know the oil in the fryer is old if your fried foods are coming out darker than they should, the oil gets darker the more shit is in it.

>>16582521
This could in part be because of health departments.
The place I worked at used to have actual, fresh cut onion rings on the menu.
Health department came in ordered us to stop buying onions and forced us to buy bagged onion slices from a food distributor.

>>16582617
What? Whovthinks mayonnaise is made from dairy rather than eggs?

>>16582651
Eggs?

>>16582651
Dumbass customers who think anything white is some form of cream

>>16582617
>>16582651
I regularly correct people that think both mayo and eggs are dairy

>>16582536
I imagine those were tasty, am I right?

I never want to eat a salad made in a kitchen ever again with the way everyone else handles the line.

If you're with a big party and you order your steak or burger well done, you're gonna get a burned piece of shit lol
Sorry bro I threw it on the grill first and cooked it for 20 minutes

Those nozzles from soda fountains get moldy really fast and should be cleaned every night. I did whenever I closed when I worked at a pizza joint but not many people did and they constantly had mold build-up. Our ice machine got slimy and moldy as well but the GM pretended to not notice it. We also re-heated leftovers from the previous day and served them first thing in the morning as "fresh" food. The only times we ever really held sanitation standards was when we knew an inspection was coming up. I stopped eating at restaurants and began to cook at home after finding out how disgusting restaurants are. Sure the food industry is disgusting as well but at least I have more control over what I eat.

>>16582987
Most burgers should be cooked well done though.. unless you know where the beef comes from and can get away with having it at a lower doneness

>>16582623
>Also you can know the oil in the fryer is old if your fried foods are coming out darker than they should, the oil gets darker the more shit is in it.

This shit right here, at a place I worked for we were supposed to filter all the fryers every night but usually the fucks couldn't be arsed so it could end up with 1-2 week old oil until me or the illegal mexican guy were on the fryer shift

>>16583632
Yeah this hits home for me. I had a GM get up my ass when we were really slow and I decided to sanitize both of our drink machines. I showed her the mold on both the inside of the of the ice machine and the dispenser parts and she still didn’t get what I was talking about. Same thing happened when I took apart the coffee carafes, a supervisor thought I broke them and then asked why I was wasting time. This is the same place where I pointed out a bunch of dead roaches behind the fridges and mouse droppings, said we should really get this take. Care of and the AGM just said “well they’re dead!”. I can’t really do fast food anymore except some select local chains.

>>16581693
we do cum in your food to piss you off, i had mo coworker jack me off so i would make a big load for this dude that wanted his burger with extra mayo, fucking prick making us do extra work

>>16582521
that's more for consistency between restaurant chain stores. Gotta make sure it tatses the same at each store.

>>16581693
I worked at sonic for awhile when I was younger, they don't clean the tub that they put the strawberries in. Maybe it was just my location. Anyways, never getting anything strawberry from sonic again

>>16582541
Doesn't surprise me. I'm a surgeon and we used to trap cockroaches in the surgeons' lounge under styrofoam cups for fun. If sanitation in my field is like that, I can't imagine food. But who cares, we all have immune systems.

Another one about Sonic, they're held to 4 minute order times now, which means when your order is finished being taken they should have it out the door in a carhop's hands in 4 minutes or less. Realistically this means nothing is cooked to order, and almost anything you order besides burgers and tots isn't remotely fresh. On corndog/mozzarella stick days, count on those items being improperly cooked as well from cramming too many of them into a fry basket.

>>16583826
The one I worked at was considered fairly "good" at least compared to other nearby fast food places. Still didn't clean most of the ice cream and fountain stuff more than once every other week.

>>16581753
seems harmless who cares

>>16582648
>Health department came in ordered us to stop buying onions and forced us to buy bagged onion slices from a food distributor.
This is why I commit tax fraud.

>>16582648
>ordered us to buy bagged onion slices from a distributor
lemme guess, US of A?

>>16582556
why does this look familiar

>>16583632
>>16583730
this is more a reason not to eat at kfc or papa johns than to distrust the entirety of the service industry, plus if you've actually worked in it you should have a better grasp of how to gauge a restaurant's dilligence

>>16583898
>Another one about Sonic, they're held to 4 minute order times now, which means when your order is finished being taken they should have it out the door in a carhop's hands in 4 minutes or less. Realistically this means nothing is cooked to order, and almost anything you order besides burgers and tots isn't remotely fresh. On corndog/mozzarella stick days, count on those items being improperly cooked as well from cramming too many of them into a fry basket.
absolute zero difficulty maintaining that if there is not a severe shortage of labor, I doubt a single thing at sonic takes more than four minutes to prepare, any bottom barrel line cook would make it look easy

>>16581693
KFC actually used pressure cookers instead of regular deep fryers for they're chicken.
This is why knockoff recipes fail to get that unique KFC flavor

A lot of food is just reheated already made food from companies. Only when you get to the highest levels of dining will that probably change, but I still worked in expensive places that just brought ready made icecream from a better company, just not Unilever. Bread rolls, burgers (bun and meat patty), chocolates, etc were just completely purchased per 100 piece box from a supplier.

Also the owners told us to lie and say things were house made, which I'm sure is fraud but it's an open secret that 99.9% of food is prepared offsite, brought from suppliers to maintain consistency and price and then heated up/dressed on plate for end consumer.

Middle class/rich people are getting 'scammed' for sure, but I think the truly rich do actually get completely irreplaceable dishes when you're eating at Michelin Star level, not just that one 'fancy' place at your local podunk city.

>>16583632
>>16583730
in my country this will never happen, come to norway bros...... come back home.....>>16583730 shes a woman what do u expect

>>16581693
Hey my threads still up

>>16586100
it was a good thread, you are a positive contributer.. i am trying to be better myself

>>16581693
Worked at an English pub where both the fish and the chips were frozen
Lmao what a joke
Oh and before that i worked at a cute little cafe where all the pies and cakes had a 2 week lifetime
I think in my country fast food chains have better transparency than restaurants

>>16582524
I know, OP here that posted several things itt including panerafacts. I've worked in food industry about fifteen years lol. I was working my way to taco bell when I passed out drunk. For instance, if taco bell cancels an item, they just took it off the menu. You can still order it, you just have to be clever about how you order, as they almost always still have the required ingredients. Exceptions to this include the Frito burritos and unfortunately the lava menu

I used to work at Subway and the tuna was tuna. We were stocked with pic relateds

>>16586149
>Worked at an English pub where both the fish and the chips were frozen
Basically the norm everywhere now... I live on the fucking beach front and not a single one of the fish n chips shops uses fresh fish

>>16582541
Why does that matter?

>>16582541
Wroooooong. I work in commercial real estate and have to inspect lots of stores, some of them restaurants, look in the ceilings, and do a bunch of other stuff. I would say that every single restaurant around a big city like new york has mice droppings, but outside of major urban centers there are plenty of restaurants without mice.

I will say that everyone should avoid chinese buffets like the plague though. Every one I’ve see keeps tubs of raw chicken sitting at room temperature all day in the back.

>>16581693
Wendy's uses a two sided grill and a staging area. The staging area gives an optical illusion that you are cooking on a traditional wet grill. Grease from the trough (used to store the oil gathered from both the staging area and double sided grills before being dumped into the grease bucket when full) is commonly raided and placed on top of patties in the staging area, as cooking too much, even for spillover into chili meat, happens all the time.

There is no secret to Five Guys. It's standard boardwalk style fries, bacon cooked till almost burned, expensive meat, Heinz condiments, 1/4 Hebrew National dogs, deluxe American cheese, and custom recipe bread to make it have a meatier texture. Basically, if you aren't retarded, you can fake your way into making a Five Guys burger all on your own with no effort.

I worked at Einstein Bros. Bagels for a few months. A lot of their issues are just things you'd expect. All of the food is frozen, the bacon isn't ever made fresh and just sort of sits out all day, a lot of items that are supposed to be kept cold (cream cheese, lox, etc.) are just kept on the line without any sort of refrigeration. The nozzles for the soda and coffee dispenser were cleaned about once a month. The seating areas, especially the couches, were NEVER cleaned or vacuumed properly. If you tried to go out of your way to keep things sanitary you'd get reprimanded by a manager. Don't ever get any of their desserts (ex. coffee cake, cookies, muffins) as they are never baked fresh, and have a shelf life of about a couple of weeks or so. They'd be put in an unsealed container at night for putting out in the display case the next morning.

I'd also like to clarify a couple of things since I've regularly come across some mouth breather customers. If we're out of a certain bagel, then we're out. Don't ask for us to bake more because it won't happen. If a manager says they'll have more ready later in the day there's a possibility he's lying and hoping you just won't come back and check. Furthermore, the restaurant is NOT kosher. You'd think that'd be a given seeing as how bacon is served there, but it apparently isn't. If you want kosher food your best bet is eating somewhere that explicitly advertises itself as kosher, 90% of bagel restaurants you come across are for goyim, even the ones in areas with high Jewish populations.

>>16583675
having a choice with burgers shouldn't even be a thing. minced meat always needs to be cooked well done

>>16582648
Why would the health department even want that? How is it better?

>>16586149
Pubs are always shitty for food.

>>16586538
Cry more bootlicker. I want my patty med rare then i should get it med rare.

>>16586598
enjoy your parasites & food poisoning fucking slob

>>16581693
I was the fry lord at a Burger King for a bit. Everything not a burger is put in the friers, even tacos. Its all pre made and frozen. The broiler is also just a conveyor belt for patties/whoppers with heating elements instead of flames (or at least the flames didn’t actually reach the burgers) and it just drops them onto a greasy and fatty pan at the bottom when they reach the end. I know this probably isn’t any world shattering info, dunno what else to really say.

larger restaurants and hotels:
1.all the salads come pre-cut and bagged (thats why they are so uniform, at most the companies might slice their own tomatoes.
2.fish is frozen always
3.nobody cares if they drop frozen food on the floor "it gets heated anyway and it kills bacteria"
4.fryers get their oil changed a. once a week or b. it smells super nasty
5.diswashers dont get nearly enough love they deserve.
6.nothing is vegan unless clearly fucking stated (vegan friendly aint vegan you think it is.)
7.pizza gets cheapest ham avaible usualy and it ruins everything.
8.contrary to popular beliefe clams are frozen too (thus usualy safe)
9. staff does not give a fuck about weird changes on the food orders it keeps the shit interesting so ask away (waitresses hate to input them tho kek)
and much much more. Source : 15 years in industry and then some (ps, gokmoot fix captcha its shitty failed attempts 5)

>>16586637
Thanks for the info Fry Lord

>>16586701
Of course waitresses can't be bothered to do more work than they're already doing... cunts

Finally have an excuse to post this greentext again

>>16586701
>5.diswashers dont get nearly enough love they deserve.
This. I worked as a dishwasher a few times a my friends place when he was short for people and the amount of work is ridiculous and people don't give a shit. I essentially had a 13h shift out of which the last 7 hours was just one unending steam of dishes and cooking utencils forever piling up. I actually also spent an extra hour washing stuff while the rest of the staff was smoking and talking since all of their cleaning was done. Awful work. Thank FUCK I have a comfy 6 figure fully remote job in a crypto startup. I would neck myself if this was my daily life.

>>16582648
Sounds like a fucking scam. Like is the state department is in cahoots with big food distributors? How the hell are onions from a distributor more sanitary than fresh ones?

>>16581753
where i live we call them n*ggers and they don't use a vaccuum

>>16586025
>in my country this will never happen, come to norway bros
You are in denial.

>>16586905
no. i'm another norwegian anon, i work at a pizza joint. not unsanitary in the slightest. only "bad" thing is that the dough comes frozen in pack with sauce already applied, but i dont really consider it a big deal.

shit like moldy soda, mice, bugs, does NOT happen.

>>16586252
I will never forgive them for discontinuing the Ghost Pepper Grillers.

>>16586580
More money for big food manufacturers/distributors which clearly lobbied for laws that make such things happen.

>>16586701
>9. staff does not give a fuck about weird changes on the food orders it keeps the shit interesting so ask away (waitresses hate to input them tho kek)
Is there a point where they DO care? I tend to avoid adding/removing more than 1-2 things from a dish at any time because a. if you change too much you might as well get a different dish and b. I figure it pissed off the staff all the way down the line from server to kitchen to have to swap shit around.

>>16581751
> fast food place
> uncooked chicken anywhere near kitchen
(x) doubt

>>16586631
Been eating that way my whole life and no issues, boomer. Of course, I'm not a retard that eats Bubba and Walmart burgers.

>>16586252
>>16586968
BRING BACK THE XXL STUFFED BURRITO

>>16582541
Lolno. Why even post this in a thread filled with dudes who worked in restaurants?

Not an industry secret but I used to work at a custom burger place and indian/muslim tourists would always have us pile on the toppings so fucking high that we couldnt wrap their burgers properly, and would often go on to complain about a soggy burger despite asking for 6 different sauces. Was so annoying that I started cooking Halal and veggie burgers in bacon fat on the wrong side of the grill, none of them ever noticed though. Fuck you assholes

>>16586637
Is that the actual position name? Fry Lord?

>>16587051
They hate it when you cancel and change something mid order, especially having it sent back and reassembled. Also serious allergy customers are a pain because there IS cross contamination and avoiding it is so tedious.

>>16587115
I've heard Waffle House genuinely makes most things from scratch like an actual restaurant. WH bros?

>>16581793
>as well as the leftover bread to shelters the following night. I
I volunteer at a local soup kitchen and they do still do this. Most homeless dudes take away a few day old bagels slathered in the peanut butter and jelly we put out.

>>16584829
Most chicken places use broasters. It sucks how expensive home use ones are or I'd definitely have one.

>>16581727
What's wrong with that?

Also how the fuck is there enough change to vacuum? You can pick up the 2-5 coins faster by hand.

>>16586703
No problem. Personally the only thing worth getting at BK is a chicken sandwich if only because its pretty damn hard to fuck up a chicken sammich, I always found Whoppers to be pretty lacking compared to the hype they used to get. I worked at a new place too even. Then again I’m not really big into fast food, so YMMV I guess.
>>16587477
Of course not, technically I was hired on to be a dishwasher but I did both that and dealt with everything that was fried, which was most things there. Started calling myself the Fry Lord since thats pretty much what I was, if I wasn’t cleaning something I was either restocking from the freezer or dipping stuff into the friers. Smelled like a salt mine by the time I was done with a shift.

>>16582541
Yeah but so does literally every building you've ever been in. We're a source of food and shelter and those fuckers are smart

>>16586408
>Wendy's uses a two sided grill and a staging area. The staging area gives an optical illusion that you are cooking on a traditional wet grill.
This wasn't the case twenty years ago. They changed to the double sided grill at some point. I worked at Wendy's for a year in the late 90s. At the time they were pretty good about sanitation. I thought it was strange they used overcooked hamburger patties as the chili beef but i guess that's fine in terms of food safety. Breaded chicken was done in a pressurized fryer (from frozen). Unbreaded was done of its own grill separate from the burgers.

Occasionally the fumes from the grill made me vomit bright green. I quit because of that (and the terrible pay, slap in the face 10 cent raises, shit hours, shit management).

I worked at a Taco Bell / KFC combo restaurant for about 6 months until I found something better.
As one anon said, all the taco bell meat comes in frozen and is heated sous vide style until it reaches temp. That's steak, chunk chicken, taco meat and also the nacho cheese. Leftovers from the night before were saved and also get heated in those baths. Sometimes the bags would leak and water would get in with the meat, but it was used anyways. The water was very rarely changed, just refilled after too much evaporated, and usually had an accumulation of scum floating on the top.
The refried beans don't come from a can like you'd expect. Its actually pellets that look like hamster food that we mix with water.
Almost nothing from KFC is prepared in-store. The sides are prepackaged shit to some degree. Frozen corn, canned beans, frozen mac&cheese, powder gravy mix, powder mashed potatoes. Potato wedges and fries are frozen, but that's par for course with fast food.
The chicken was the only fresh made thing in the entire store, except for popcorn chicken which was prepackaged frozen. However you could never bet on it being genuine fresh unless it was during a rush. If you came mid-late afternoon or at night, its probably been sitting for hours. The last chicken is made by 8PM, and will be served until the restaurant closes.

>>16587051
>I figure it pissed off the staff all the way down the line from server to kitchen to have to swap shit around.
Nah. I didn't mind. Just say what you want and if we had it we would do it no problem.

>>16581722
I was in that /diy/ thread as well

>>16586857
>Like is the state department is in cahoots with big food distributors?
Yes absolutely. These companies are absolutely massive and I would argue worse than the weapons contractors in the "military industrial complex", because these fucks feed prisons, schools, the armed forces, et cetera with their government subsidized garbage feed. They are poisoning huge swathes of our own population with no bad press.
>How the hell are onions from a distributor more sanitary than fresh ones?
The psychotic bureaucrat logic they use to hide their actual intentions (graft) almost definitely goes as such : fresh onions with the peel on could have bugs or pesticides still on them and that could contaminate other foods as well. Sliced onions from a distributor have been pressure washed and come from an "inspected" "sanitary" facility with "guaranteed standards".

>>16582709
>eggs are dairy
I feel stupid because I can almost conceptualize the thought process of this retardation

>>16582651
eggs?

How des KFC make the gravy out of stale oil, yet still make it delicious?

>>16587822
>it's literally just thickened vegetable oil
Good God in heaven
I feel seriously bad for dumb people that have just associated 'vegan' with 'healthy' and make shit like this thinking it's better for them

>>16587822
Is there a webm like this for real mayo?

>>16587850
I doubt being vegan is about being healthy. It's about adopting and identity to fill in the void that is their character.

>>16587861
Probably, but I don't have one saved

>>16587862
Largely yes but there are still people that adopt it as kind of fad health diet
There is tons of vegan proselytizing about it is just as healthy or more healthy than a 'standard' omnivore diet which nutritionally uninformed people can take as just a flat truth without actually looking at what they're putting in their bodies

I used to work at a Raisin' Cane's knockoff in Florida and it was entirely staffed by high schoolers and college kids. The prep stations and fryers were kept surprisingly clean, but everything else was filthy. The floors, coolers, and backs of the fryers were nasty, we dealt with rats for a while, and we had a complete retard of a GM for a while. We had double doors up front and one of the handles fell off. He didn't get that shit fixed for months until the other handle fell off and he had no choice to get it fixed.

>>16583632
The next time I’m getting a fountain drink at a gas station, I’m gonna grab a few napkins, wipe the nozzle and see what happens.

>>16582521
fuck you

>>16588055
Soup is cuck food

>>16581693
worked at pizza hut as a driver for two years and our place was actually pretty clean, bar the oil buildup from the prep area and fryer. the dough and sauce arent made fresh, but i guess thats sort of obvious. our store used to make the dough every morning but stopped way before I got a job there, so you might actually have a franchise that makes the dough. our dough would come frozen and we would squirt an ungodly amount of oil in a pizza pan and leave them to proof over night in the walk in. sauce just came in bags that we would dump into buckets, breadstick sauce being the exception where it would come in a thick concentrate and we would water it down to make a more liquid sauce. toppings would just come in bags and get stored in the walk in until they were put out on make. our pork was disgusting, the containers smelt like death when we did flip at the end of the night.

>>16583833
>we all have immune systems.
Not anymore

Never eat doughnuts from a grocery store. I worked with a lady who never changed her gloves the entire 6 hour shift. She got glaze on everything and never washed the sheets, so your doughnuts were baked on week old glaze that would drip down onto the other doughnuts below them. Couldn't get management to do anything about her.

>>16588807
So sad. I have very fond memories of going to PH as a kid for a nice sit-down meal.

>>16588778
Bread is duck food

>>16589152
I mean does it really matter if something that's almost pure sugar is a week old

>>16582521
I don't get it. I have a small bakery, and in the winter I also make soup because, like you said, ridiculous profit margins on something that can be made very easily. Mirepoix, protein, broth. Maybe roux and cream. Wa la, the formula for almost all soups, but in the harsh Montana winters, people can't get enough of it. Panera hires actual bakers, right? Why can't they find someone who can also make soup?

>>16589238
The question for why anything is done in a business is because of
A) money
B) consistency/quality
C) regulations/contracts
D) the mistaken belief that one of the above three is being achieved

I had some of the best soup in Montana after taking the long way back from the Grand Tetons.

>>16589231
It does when that sugar gets half heartedly mixed with dish soup and not properly cleaned on the pans. So its week old glaze mixed with unwashed Dawn dish soap. They wouldnt even fire her after the health inspector threw a fit.

I worked in a chicken processing factory.
KFC order their chicken breasts cut a specific way, dunno why, see pic. The little chunks become popcorn chicken.
The plainer the chicken wings, the better quality they are. Perfect wings are sold plain or marinated in a basic BBQ mixture. Smaller or slightly off looking wings are used for the kinds covered in sauce. The broken or bad looking one are breaded and fried.
Every company gets the same wings and sauce, we literally just change the box and amount of wings per bag.
Chicken fat and skin is made into gravy.
About 20% of the wing tips are sold to cosmetic companies for the collagen, the rest goes to animal food.
Trimmings, torn breasts, off looking meat and some fat is ground up and seasoned to make the paste used for chicken nuggets, burgers and fingers. It's just a different mold and breading size, otherwise they're the exact same product.
Carcasses are ground up then separated by centrifugal force. Any leftover meat obtaiend form this makes the pink paste people love to freak out about, while the solids are sold cheaply for fertilizer.
The factory was kept much cleaner than you'd expect, it didn't even smell weird. Everything's constantly rinsed with hot chlorinated water.

>>16581722
>>16581727
Why would you give a fuck, let alone call the police?

Used to sell restaurant equipment and have been in a lot of kitchens.

The dirtiest kitchens and worst health practices are by far in Indian restaurants. The Indian food you eat in a restaurant is rarely fresh. It's made in huge quantities and lasts for days. The shit you eat on the lunch buffet is stuff the owner is scared the health inspector will see but is too cheap to throw away. The tandoori grilled items are cooked stored and microwaved. They all operate like this.

>>16584463
Who knows. Probably just a cohencidence. Stop noticing things

>>16589338
You just described most restaurants

>>16584463
Deja jew

Are Michelin quality restaurants shit too?

>>16586149
Don't think they have tostada shells anymore, as the only things they were used in were Mexican pizzas and tostadas, neither of which they offer anymore.

>>16588778
Go fuck yourself. Soup is based as fuck. Literally endless combinations. You could ear a different type of soul every day for the rest of your life, never repeating a recipe once

the smokey sauce you always get is just ranch and bbq sauce mixed together

>>16582508
They spend the money buying candy for underage prostitutes.

>>16589407
there are endless combinations of anything

>>16589428
well good, those underage women need a little candy to bring some light to life

>>16589432
No, there isn't. Not at least until it becomes unrecognizable from it's original and intended form.

>>16589460
>meat and vegetables
limited, unrecognizable...
>add some broth
WHOA UNLIMITED POSSIBILITIES I'M CUMMING OUT MY MOUTH

>>16589173
all in all its still not a terrible product, cant really expect more out of chains when they have huge distribution networks. I will say that our wings were actually really good though. iirc we just used tyson branded wings and actually used a fryer (most other chains just put them through the oven). our wings were also substantially larger than other pizza chains.

Worked at a Sonic, where I felt like I was one of the only employees actually bothering to wash my hands when I walked in. We also technically had a rule to wash our hands every 20 minutes but no one really followed that.

Also worked at a Subway for two days, before I got fired for not memorizing the menu fast enough. But the manager that got chewed out for keeping expired bread in the pantry and worked with fungus nails, right before I was, wasn't. Says alot.

>>16581722
>>16581727
anyone got the video?

ITT people who don't do it themselves.

>>16582648
OOOOH SAAAAY CAAAAN YOUUUU SEEE

>>16587115
Are you retarded? You think the chicken comes pre-cooked?
Anyway I was at a Zaxby's in a rural shithole and it was consistently gross. I was mocked for washing my hands after handling the raw chicken, and had to tell one of the other asshole cooks to fuck off when he tried to serve an entire tray of food that had been dropped all over the floor.
All of our cold stuff (veggies, cheese, chicken salad) was supposed to be changed out every few hours, but instead we just used them all until they were gone and changed out nothing but the stickers labelling them. If we'd been slow for a while, you could get chicken salad that had been sitting out on the line for days.
Never get the boneless wings there. Bone-in wings had to be cooked within a few weeks of getting frozen, but the boneless ones had no expiration dates. We got through them pretty quickly, so I doubt most of the cases were that old, but I never looked too closely.
Also people tended to think that salads were a healthy choice but the dressing packets had hundreds of calories. I think if you used all the dressing for a large salad and got thousand island, you'd have something like 1200 calories of just dressing.

>>16589475
There's literally thousands of types of meats and millions of different types of vegetables. There's also grains, seeds, spices, herbs, sauces, etc.

>>16586408
What is a wet grill?

>>16587592
90s wendys was kino
https://www.youtube.com/watch?v=_ZXeFPpPJeI

>>16582412
never been true
t. 8 years in food service
stop being disgusting
raw shit up?
put on gloves, do all raw shit
take off gloves
???

>>16584829
Kentucky Fried Chicken was better before they did this though.

When a menu at a chain restaurant like Denny's advertises 5oz portions they are really portioning it out to 4.5oz to save costs.

I like /ck/, it's so much less toxic than many other boards

>>16589303
interdasting

>>16589193
bread is bad for ducks

>>16589303
Everything about this seems perfectly reasonable to me. Very little waste, and KFC nuggets are the best.

Good job, Dirty Bird.

>If you think it's clean, it's not
>If you think it's not clean, it's definitely not
>No one washes their hands
>You have eaten saliva and e coli
>Everyone is on drugs

>>16587850
that's what mayonnaise is dude

>>16589695
the kitchen guy at my store just started doing coke

>>16589238
What pastries do you sell

>>16581693
the ham and swiss is literally just three slices of ham and a slice of swiss cheese microwaved and put on a bun

>>16583632
Do you guys work at places without managers or something? Jfc

>>16582648
wtf are you on about even sonic makes their own onion rings

>>16589538
they've been doing that since they were a gas station chicken joint. there was no "before"

>>16581753
That is some street shitter indian slumdog millionair criminal mischief right there.

At Little Caesars nobody orders ham so the ham is always going off and being thrown away. If you order ham there's a chance it's close to expired.

>>16590644
>Little Caesars
if you order pizza there's a chance it's close to expired

>>16582541
Mine didnt and i was basically the janny on the nightshift. If anyone was going to find mice or bugs it was going to be me.

>>16590644
>Little Caesars
if you order pizza there's a chance your butthole is going off

>>16590647
they actually refer to them as dead pizzas when the timer goes out

>>16590655
>et tu brute

>>16587475
Based

more of a retail question I guess, but how disgusting is the waste in the average supermarket? I see so much overpriced and obscure dairy products, obscure produce, they must be throwing 90% of that shit away every time, right?

>>16590609
you're telling me something called a "ham and and swiss" is ham and swiss cheese?

>>16590687
Yea pretty much. There was a big compost bin in the back at mine, always full.

>>16590690
it's just funny to me that people pay so much for something you can make in the nearest microwave in 20 seconds

>>16590698
>the nearest microwave

>mfw reading this thread
is there any cooked food that's ok to eat?
grocery store rotisserie chicken?

Worked in italian restaurants, now I hate food inspection. Because of certain regulations (ZOG orders) the restaniggers cant make their own cheese or even tomato sauce and they use sour canned shit. Fuck pizzerias, and fuck jannies.

>mfw reading this thread
is there any cooked food that's ok to eat?
grocery store rotisserie chicken?
are food trucks any better?

>>16590721
The one you make
The price of laziness is bad quality

>>16590708
what is that, SF? Do they not have bodegas out there?

>>16590798
wrong coast lol

>>16590726
Having worked in 2 delis, the rotisserie chicken is pretty safe. Never had a horror story about them. I can't speak for all food trucks, but the one I worked in was pretty sanitary. Food inspectors crack down hard on any mobile station.

>>16590818
I can’t see much of a cross contamination with the chicken unless the worker is using the same gloves used to load up the raw chicken

>>16590649
Is night shift comfy? Working in the food industry is usually hell, but I imagine it's not too bad at night when there are barely any customers. Or did you have to cook a lot of shit to stock up for the morning?

i volunteer at a soup kitchen most winters and there is seriously nothing wrong there. the vegetables are on the old side and the menu is repetitive, but other than that everything is absolutely squeaky-clean. it's good eats and you don't have to be homeless to get some for free

also yeah panera keeps the bread cards stocked big time

>>16586728
Just crop the screenshot bro. It feels really weird reading an Instagram post of a 4chan post while browsing 4chan

>>16588055
Unironically based as fuck

>>16586456
>Einstein Bros. Bagels
>the bacon isn't ever made fresh and just sort of sits out all day

Jews don't serve good bacon? Wow.

>>16581693

Sous chef at a Michelin-starred Wendy's restaurant here. Based on my undergraduate work and master's thesis, I got a scholarship to the "Auteur Elite" program at the inimitable Dave Thomas Institute. My contract required me to spend six years working for Mr. Thomas after graduation--if indeed I was among the 6% who graduated--either "in the trenches" in a Wendy's kitchen, or as an academic at the corporate Flavor Studio Internationale at Wendy's global HQ in Zürich. But I have never felt the need to look for employment elsewhere. The seasonal menu innovations are just so cutting-edge and challenging; neither my palate nor my hands have ever gotten bored. And frankly, with my Wendy's benefits package, I will be able to comfortably retire by age thirty, and dedicate the rest of my life to personal artistic culinary projects. The cutthroat world of "fast food" cuisine is a young man's game anyway. I plan to open a quirky coastal taverna in Sicily called "Il Tavolo Americano"; like most Wendy's alumni, we will offer obvious but respectful derivatives of classics like the Baconator and Frosty, with a little quaint local flair. Some of my colleagues would rather set up shop in Paris or Milan, and more power to them. The point is, with Wendy's on your CV, no kitchen door will ever be closed to you.

And yes, the question gets old, but I'll answer it anyway. My base salary (not counting stock options) is about €400,000, and my penis is 11.5 inches long.

>>16591326

To add: In fairness I must also admit that we Wendy's "made men" do tend to be a bit spoiled, even arrogant. Please understand, it's not that we are all geniuses (although DTI does have the highest average Gusatory Quotient of any culinary academy). But... four years of continuous competitive training among the "best of the best", the Top Gun of cooking, with the freshest ingredients and finest equipment... it changes a man.

Worked in two different Indian places. They all cook the curries and put them in huge buckets in the fridges for later. They just heat them up when it comes time to serve.

All "healthy"/wholegrain bread is colored. The darker you color it, the more people will think of it as the healthy option, even though the ratio of wholegrain might be less than the lighter option.
If you don't color bread with high amounts of wholegrain, it'll come out grey and nobody would eat it.
t. Baker

>>16587850
t. someone who doesn't know shit about mayo

The egg in mayo is for emulsification, not flavour. Your average mayo is 70% or 80% fat.

>>16589356
no, i've been in the kitchen of a 1 star michelin (they let you go and meet and chat with the staff if you want after or before the meal). It was absolutely spotless.

>>16584825
You say that but, in my experience, its the opposite. Last time i tried to get sonic on my lunch break i just left after 15 minutes with no food since im a wagie. Sonic is probably the slowest fast food i can think of even though every single item on the menu tastes like it was all fried in the same basket

>>16589356

In the world of fine dining, the staff can afford higher-quality cigarettes and meth, which imparts a more refined and sophisticated quality to the hot juicy loogies drizzled across your plate.

>>16591262
Night shift is comfy as fuck in retail when there are no customers and you can talk about whatever you want

>>16581693
never order a red sauce for your kebab, it's made from nearly rotten veggies and lots of hot paprika, coloured with tomato paste

>>16582648
>ordered us to stop buying onions
you guys are suffering dont you

>>16586408
>a two sided grill
What the fuck that makes no sense? Is that supposed to be a grill where you cook shit on top and then hold things up against the underside or it to cook at well? That sounds retarded.

>>16588055
>>16588778
Lmao these faggots can't handle soup literal babies kek

>>16589273
Should have just beat her in the head and pushed her shit in nigga lmao why are you such a bitch about everything lol

>>16588778
On its own, it's more of a drink then a meal but with toasted brown baps it's fucking amazing. Just don't get canned shit.

>>16589540
Idk why we don't riot over actual injustices anymore. I hate how docile we've become.

>>16581753
>crime rings
> vacuum their drive-thrus for change

This is how the mafia grew and became powerful.

>>16591595
>Cooking on night shift years ago
>No customers would ever be eating inside by 9 or so
>Just obese white trash ordering in the drive thru
>We hear the customer's half of the order over the intercom in the back, but not the cashier's
>So we provide our own
>"Yeah I need uhhhh 20 piece wing combo"
>"I THINK YOU NEED A SIDE OF CELERY AND A BRISK WALK YOU FAT FUCK"
>"Gimme uhhhh three extra thousand island packets for those fries"
>"I'M GIVING YOU AN UNCANNY RESEMBLANCE TO WILLIAM HOWARD TAFT"

>>16581753
wasn't there a thread about the best way to do this maybe on diy?
most of the suggestions were to just go on and pick it up because nobody actually cares

>>16586701
>2.fish is frozen always
Not true if you live on a coast.

>>16586729
He was talking about the machines, not the people. Dishwashers (people) don't deserve to be loved.

>>16592457

The fewer staff members a restaurant has, the dirtier it likely is under the hood. Worked at a restaurant where we went from having 8 employees plus the two owners working a few days on to it being me, one other employee and a trainee along with the two owners who had to work 5 days a week then. They did essentially zero prep work or catch-up after hours. The list of cleaning tasks went untouched for two months until we had one additional hire. It took me staying an hour past close to get the black mold growing in the ice machine cleaned out, and I got yelled at for "seeking overtime" lmao. I should have just let them poison their fucking customers, what the hell do I care.

>>16589407
>Literally endless combinations
because soup is just watery anything

>watery chicken
>watery tomato
>watery onion
>watery clam

soup is to diarrhea what food is to shit

>>16589269
>big tiddies
based

>>16584825
>I doubt a single thing at sonic takes more than four minutes to prepare
That would be neat if they were only preparing one thing at a time for a single order at a time.

>>16589575
>toxic
Only toxic people use this word. Fuck off back to resetera or wherever your cunt is from.

>>16591725
Think of a panini toaster

We had microwaves at mcdonalds. They were high power deals we'd put the finished, wrapped food in for about five seconds before serving it. Not sure what the deal was, but it warms everything thoroughly just a bit, like it's been sitting under a heat lap for a couple of minutes.

Don't better restaurants actually use the heat lamp above a shelf the cooks put the dishes on, before the waitresses pick it up? Maybe it's the same principle.

>>16581693
when you go to an event like a gala, convention, or hosted meal for some kind of recognition or charity, (whatever the case) caterers and the kitchen staff will throw excess food away. this applies to things like filet mignon and other rare cuts of meat and fancy dishes. entire trays, probably $200 worth of good meat at a time just over and over again into the trash.

>>16587850
Magnificent bait, well done anon

>>16593058
It's not even an untrue post m8

arbys bleaches their meats and also we often use the walk in freezer to cry

>>16593158
>we often use the walk in freezer to cry
What else is it for?

>>16587787
is there an archive or screencap?

>>16593162
for vaping

>>16581727
Okay, and? If anything they're doing a public a service by helping keep physical cash in circulation.

>>16581793
When I worked at a supermarket bakery they had a poster explaining what leftover food products to give to charity. But we never actually did that. Also I lose track of how many jobs (food industry or otherwise) that train you on various safety measures that arent ever actually put into practice.

A certain chain's signature sauce:
>mayo
>ketchup
>worcestershire
>garlic powder
>black pepper
>paprika

>>16590690
Kek
>>16590708
>is afraid of big scary microwave radiation

>>16589152
Depends on the store. The one I worked at (Kroger) was pretty diligent about keeping things clean (including the donut glazer), using gloves, and changing them often.

Food producers give zero fucks about your health and pump ready-to-eat stuff with as much preservatives and water as possible to increase the shelf life and weight of the final product.

>>16593289
Sounds kinda gay

>>16582521
Do they sell clothes there?

>>16593312
>>is afraid of big scary microwave radiation
If I'm out and about in a city I don't really have a nearest microwave I can use

If you like or go to Dunkin:
The ice machine is probably never cleaned, and I doubt they change the water filter (cleaning is bi-weekly, filter is either 6 or 12 months)
The island Oasis machine (for Coolattas, frozen coffee, etc) has a lot of hard-to-clean parts, and definitely has mold growing all inside of it (night task)
The 4-pot carafes for the new Bunn machines are a pain to clean, the spout is more than likely full of mold and sticky, old coffee (night task)
The doughnut display case is never cleaned (night task)
The sweetener dispenser containers aren't cleaned, and they likely don't change the tubes (monthly maintenance)
The ice bin has mold in it and isn't cleaned (it's suppose to be stored in the freezer over night, I don't remember the cleaning schedule but I'm pretty sure it's a nightly task)
The dairy dispenser probably has old, rancid dairy that wasn't properly cleaned (machine is fully emptied and cleaned every 3 days)
The sandwich station bins aren't changed or cleaned, if you're lucky the worker will put the old product on top when adding more (new bins per item refill)

Just the stuff I can think of that I've noted other stores doing (or not.) I was the assistant at my store before I quit, and it was a hassle to get anyone else to clean or do literally anything properly. I've been back to my old work a few times since, and it was fucking disgusting; mold in the reach-in coolers, completely disgusting sandwich item bins, improperly cleaned dairy dispenser... the air behind the counter just smelled rancid too.

At Domino's, the make line is kept cooled, so don't bother asking for "fresh toppings". Also, there are catch trays underneath and "picking the pits" is a common thing, where they put toppings from the trays back into the tubs up top where they came from. There will always be cross contamination, so if you're allergic to something, tough shit. If you order an Extrav, there is a catch tray that has most of the toppings for it, so they'll often just dump some of it onto your pizza. The boneless wings are just Tyson chicken nuggets. The bone-in wings are also Tyson. All the meat is precooked. All of it. So, if you go in complaining your chicken is raw or some shit, we'll just pretend to remake it and give it back to you. Pizzas do not just sit on a counter until you get it, they're kept on a heat rack to keep them hot. Every store I've worked at had a can or two of anchovies just in case a customer wanted some, but they're not on the menu. Also, all the special offers and stuff are honored in-store, but we don't just automatically apply them. The customer has to ask for the deal or they won't get it. However, if you've tipped me before, I'll give you the deal anyway because you're cool. Sauce cups are 50 cents each, but we're supposed to tell customers they can get 2 for a dollar. The stores are usually very clean and sanitary and nothing is kept frozen in-store. Expired product is constantly rotated out so you won't ever get anything that's gone off. There are probably some other things I'm forgetting, but that's the gist of Domino's.

>>16593500
All of this sounds perfectly fine and reasonable to me. The only thing remotely sus is the catch tray, but if it's cleaned daily then it isn't an issue.

>>16581793
All of Panera's items are made by Stouffer's, which is owned by Nestle.

>>16593472

I'm currently a DD slave. It's a great job if you want to feel like dying the moment you step in for your shift.

>We really don't have a way to keep shit nut-free. If you kid has a food allergy, go somewhere else
>Limited time means limited time, I cannot magic seasonal flavors into existence
>We're not Starbucks; use the correct sizes and drink names or GTFO
>BUT THAT STORE HAS BETTER PR- franchisees call the shots, complain to them, not me
>If you walk in five minutes before closing, do not complain that there's nothing to buy. We do not get paid extra for staying late.
>If a food item falls to the floor and isn't dirty, it's getting sold to someone. No time to remake it.
>If it's busy as hell, don't complain about your $50 order not being ready in three minutes
>Buying a doughnut? READ THE NAME to me. "The chocolate one" could refer to several different items, and if it's busy, I don't need a pointless back and forth because you're too retarded to read a tag.

>>16592960
Great example of the aristocracy, throwing away meat because if they don't want it the poor can't have it.

>>16593162
Where I used to work we smoked weed in it. The smoke would be sucked right out of the building so if you waited two seconds before walking out no one could smell it.

>>16593719
>We do not get paid extra for staying late.
do you automatically get clocked off or do you do you clock yourself out?

>>16587512
You can watch them cook since it's right behind the counter in some locations.

>>16592522

The place I work is exactly like that. The faggot ass owners and the braindead manager only care about appearances when some regional manager lumbers in or the health department show up.

>Why are you cleaning, get back to work and stop wasting time
>....okay then. Nice dirty store btw.

>>16582648
>notthewholestory.png

>>16591297
You're witnessing the new generation. Full of AIDS and with no understanding of 'lurkmoar'.

At KFC when we were busy we would cook frozen chicken for the drivethrough as they were less likely to return if it was undercooked

>>16593289
based chick-fil-a sauce

>>16593815
… that isn’t an answer, retard.

>>16581755
how based can one man be

Everything at Pizza Express (UK) was delivered premade and the pizza oven essentially just acted as a big microwave to warm it up. Sauce came in huge tins, dough came already in ball form, topping were precooked in bags, all deserts were frozen, pasta was already assembled in dishes.

>>16581722
Fuck me that was a good laugh.
Anyway, those guys seem dangerous. What kind of psycho brings a vacuum cleaner to a fast food drive thru? If you do that I'm just shooting you on the spot

>>16587475

Those kinds of third worlders are the worst. I slather my hands in bacon grease when handling their meat free sandwiches, fucking cunts.

>>16587475
i worked at a chipotle esque restaurant where people make their own bibimbap. actually pretty clean good food but that's besides the point
we had an indian grocery like two stores away, and most indians that came in made normal bowls. but like 2/10 indians that came in would just want to pile on as much shit as possible then get 5 sauces like you said. what's the deal with the sauce layering??? two or maybe three makes sense but they get like every sauce.
we also had this one bitch who was a recurring customer and basically got offended if we didnt give her gigantic portions way more than any other customer and then complain that her shit didnt fit. only customer i've ever wanted to ask to literally never come back because you're not worth the business you RUDE STUPID BITCH FUCK OFF AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA

>>16585971
Where do I get pre-made restaurant quantity foods?

I was a dish bitch at Cracker Barrel for a while. No glaring problems there, at least nothing nausea inducing. The sides were frozen, everything else was cooked to order. The fish was battered and fried to order, burgers were made to order, everything. A few complicated things were made to keep a stock of, but these were usually seasonal and they would sell so fast or was basically to order. The place would get dirty, sure, but it was grease build up, pretty natural. Everyone cleaned their own station at the end of the shift, and then custodians would come in later and get the rest.
The only two issues I had were that dishes often weren’t cleaned, they’d be sanitized and safe to eat off of but they’d have a thin layer of fuzz from blasted food particles and soap. Easy to remedy but not many dish people bothered to worry about it. Also, we had some summer roast thing once that sold like crazy, they began to run out of room to hold the ones that had to be cooked and would place the trays on garbage cans. Now the food itself never touched the garbage can, but it’s still pretty gross. I mentioned I had a problem with it and everyone looked at me like I was retarded

>>16586538
>>16583675
>>16587205
>>16586631
BASED MEDIUM RARE EATER

>Reading all these disgusting stories
Please tell me pic related isn't a problem...

So glad I only eat stuff I make myself.

worked at Red Robin briefly. they put mayo on literally every burger. it's what makes them all moist/soggy. if you go there with a tastelet who refuses to eat mayo, know that they're being violated (lol)

oh and the Campfire Sauce is a 50/50 mix of ketchup and mayo

>>16596242
Mayo is for faggots who want to eat shit that tastes like cum

>>16585971
yea of course ice cream, cakes, rolls, etc are premade and shipped in. why do you think every chain restaurant has Molten Lava Cake? the actual food isn't unless its fast food you dipshit
t.worked BoH at restaurants for a decade, all levels of class, chain and local. USA

>>16596253
>doesn't like mayo
>doesn't like cum
>doesn't know that they taste nothing alike
found the tastelet

>>16581693
So? I reheat pizza and love it. As long as it was made in the last hour. If I showed up 45 minutes late to a bbq I'm not going to be mad if I microwave a burger for 20 seconds. Yeah yeah I know someone will reply saying it's been there for 4 hours. I've worked fast food and that is never the case.

>>16596253
Filtered. Your tendies are getting cold btw.

>>16582541
Nowhere I've worked but we had a problem with maggots once
>Late shift at pub, closing up
>Go to do a quick check on the cellar (weird design because the cellar was on the ground floor, same floor as the dining room)
>Take some rubbish out to the bins, open up side door and there is a fucking tide of maggots
>Hundreds of the fuckers, just congregating outside the back door, none inside thank fuck
>Not sure what to do, pour a bunch of cleaning chemicals on them and sweep them back to where the bins are
>This happens each night for a week

Turns out a retarded binman left out the plug from the bottom of one of the huge bins and all the maggots in the old food just slipped out of the bottom when it was dark

>>16581693
Sweet and sour is literally BBQ sauce with orange juice

>>16586580
Because they had no ability to properly store raw onions. Not even the bare minimum of a dunnage rack to keep the cardboard gaylord off the floor. Like those homos who buy shitloads of potatoes and think they can just pile them in the corner.

>>16594584
>watch them cook from fresh instead of pour out of a plastic bag
>didn't answer his question
OK

>>16590725
In the US of A, your state dept of agriculture office can get you licensed to sell food products intended for resale/retail/restaurant. Real cheap too, but the inspections are more rigorous since fucking up a single cheese ball can be more deadly than fucking up a single pizza. Same if you wanted to sell tomatos you grow in your backyard at a retail setting, as opposed to trading with neighbors, etc.

>>16593162
>fucking young female staff you pay with drugs
>breaking down boxes when it is hot outside
>storing energy drinks
>hiding shit
>locking in other staff
>the only safe place in the store when the tornado sirens go off
It is kinda a magical place. It's like narnia, but with big titty milfs.

>>16597554
I love having a walk in but FUCK putting all that shit away on delivery days. I usually make the prep cucks do it lmao.

>>16587540
They stick the hose through the window dumdum

>>16593539
Worked delivery for Damn-it-no's, I mean Drama Ho's, ah fuck it. Anyways, drivers would close insides on busy nights and the whole make line gets broken down and washed with everything else in the 3 compartment sink. Under the trays is storage space for sauce buckets and prepped shit like wings and extra pep and what not, those get moved back to the walk in at close, FIFO'd, and then the inside and outside of the makeline is sanitized. After everything is washed, and surfaces sanitized, the whole bitch is mopped with alien snot and water hot enough to brew satans ballsack tea. We aren't supposed to keep PII notes in the system about your tipping, your shitty dog, your shitty kid pocketing the tips, or your passcode... but lol. lmao.

A good store is clean and is run like a ship, a joy to work in and make some fast cash. A bad store is more than just a shitty manager, it is a failure of the franchisee and corporate.

>>16597568
>the chad master of delegation vs the virgin prep cuck
You must delegate, so they CAN learn.
You must inspect afterwards, so they WILL learn.
Defend our magical land brother.

>>16586728
fucking zoomers

>>16586025
>>16586950
psst, hei unger, kom hit... vil dere breve i norgetråden?

>>16587850
9/10
even more cutting because the claims of the post are true, the trolling lies in the implication that these ideas are NOT true of mayo, which is a much more slippery concept.

in macdonald i cum in birger

>>16597813
hot

>>16597813
special special sauce

sauce so special

u gril a pattie

>>16581693
you have to cook chicken till its white inside but can use a thermomitor to see if it’s over 100

>>16581693
I work at a BBQ chain in Texas as a busser. Mexicans & niggers suck at wrangling their kids & don't make any attempt to clean up their tables.

>>16589152
I've worked in more than one bakery making doughnuts, including a grocery store, and I can tell you with 100% certainty nobody wears gloves. It's not feasible.

>>16589238
>>16589267
Chain stores are required to have consistent product from store to store.

I really enjoy eating mcdonalds once a month. I know the food is junk but I don't care as long as there is no footlettuce or floor cheese... If you are someone who spits in someones food just because they were rude to you... i hope you drink a coke that tastes like pepsi.

>>16597963
>just because they were rude to you
Don't violate the NAP

>>16596710
>cellar was on the ground floor
That's not a cellar

>>16582648
>actually believing this

>>16589575
fuck off back to /pol, newfag
<you’re welcome>

>>16581693
Do you think people will actually be surprised that you microwave food in shitty fast food places? I worked in the industry for over 10 years and the only time I ever used a microwave was to thaw out frozen meat in case of emergency.

>>16596302
since I’m straight, please tell us how they taste different

>>16583632
I worked at a bar and we cleaned the taps in soda water after close every single night.

>>16593719
>We're not Starbucks; use the correct sizes and drink names or GTFO

So they're just "large", "medium" and "small"?

>>16593719
I forgot I even posted in this thread. The last one about reading the donut labels hits close. A couple of very stupid old cunts literally called me stupid to my face for bagging chocolate glazed donuts, when they actually meant chocolate frosted. When they told me I'm stupid and grabbed the wrong donut, I blankly stared at them while pointing to the label that clearly says "Chocolate Frosted" and said "yeah, unlike you I passed the first grade." They were embarrassed, paid for the donuts and left. I actually miss making customers feel like retards, I did it quite often. Perks of being both the assistant and nephew of the manager (nepotism be damned, that bitch (the manager) is braindead and I did all the relevant shit, like preventing mold growth and cleaning all the equipment.)

>>16593804
I can't speak for his franchise or the new register system (Dunkin switched from Radiant to... Symphony..?) but Radiant had the functionality to do that, but my franchise never did. I guess it's possible for that to be the case but I really doubt it. He may have meant retroactively applied overtime pay-rate while clocked-in after your shift.

>>16599382
Yes. Hot beverages also have an extra large. I think the ounces are 8, 12, 14, 20 sm>xlrg. 16, 24, 32 for cold beverages.

>>16597652
Is the alien snot the packets of green Spic N' Span floor cleaners? Or the big gallon jug of concentrate? Doesn't sound like a terrible place to work. A dominos guy said to me (when I worked at Dunkin) that they let employees make themselves a pizza pretty much everyday if they want, is that a corporate rule or just a nice manager?

>>16587609
I worked at Taco Bell for about 4 months in highschool and can confirm everything anon here has said. I also wanna add that at our location we used shredded chicken that was 3 MONTHS past the expiration date. One time i went into the walk in freezer and grabbed a handful of pico de gallo and shoved it in my mouth. One other thing to add was that employees got to eat free so that was cool.

>>16589152
Had a similar experience at Walmart. The bakery is right by the fresh side doors to the outside so bugs were flying in constantly; they put their breads/buns into those plastic containers that customers could just flip open and put out into a bag...anyways, the bugs were ALWAYS in these plastic bins and I have no fucking idea how the food inspectors never did anything about this.

I liked grabbing a sausage and one of their sausage buns for my lunch, but after seeing fly's going in and out of those bins I could never eat one of them again. I mentioned it to their manager and their response as solely "the doors right there the bugs are coming in I can't do anything"

They'd put sweets and those pizza buns into plastic containers, so I can only imagine how many flies have been on/off those fucking things too before they get them off the trays and into plastic containers. Absolutely retarded that a billion dollar corporation can't keep bugs off their baked goods because they want the bakery right next to the door so customers can smell the shit and get hungry. Fix your bullshit Walmart I don't want to eat fly shit.

>>16592187
kek

>>16583826
It was probably your job to clean the tub dumbass

>>16583632
I can confirm this one. I worked at a movie theater where the nozzles were cleaned nightly and we never had problems.
Worked at a gas station a few years later where none of the othwr employees gave a fuck and customers would frequently complqin about black ahit floating in their fountain drinks, even from the Sprite taps.

>>16586394
It's called velveting, it's a technique you filthy gaijin baka.

I have seen people melt the corner of a bag in fryer to pour nuggets in fryer without having to cut open said bag.

>>16585971
They always did this you dumb fucking millennial

>>16581727
>>16582342
>>16581753
>>16589310
>>16582519
>>16595977
>>16581722
They cant get nearly enough for it to matter. Besides you can wrestle the hose. As a cashier you probably dont carry a load of rolled quarters in the drawer. And for the bills there's that little arm that holds the cash down, its not coming out.

> change on the ground
most people pay with cards or the cashier is usually good at folding all that up to hand it off.
There is no appreciable amount of change on the concrete outside the window.
Literally dont see how this is a thing.
> urban legend
I could understand like if someone was stealing change out of a public decorative fountain, but people aren't nearly as superstitious as they used to be. Rarely find change in a fountain anymore.

>>16581693
Never worked there but I heard about this:

At McDonald's when the Ice Cream Machine is out of order its actually going through a cleaning cycle.

So when you get a hankering for cheap Ice Cream Cones or an Oreo McFlurry™ or a Sundae make sure and call the location and simply ask
> hey is the ice cream machine being cleaned?
And the person will know your feels and can tell you if you're good to go or not.

>>16586394
Raw Chicken is already unsafe to eat. Thats why you cook it. Leaving it out at room temperature in my experience doesn't actually impact its safety.

Eventually it will go bad at room temperature. But thats because bacteria will start eatingTF out of it and producing that greenish tinge with the vinegary rotten taste.
Even then after its cooked its still not technically bad to eat, it just tastes nasty.
> used to ge homeless
> would get frozen chicken from a food pantry and store it in a 5 gal bucket outside with other frozen stuff
> it would thaw over the next day, be room temperature maybe a whole day, perhaps even 2 days
> would fry it up with salt and lemon pepper on skillet over campfire with butter. No problems
> have fried up just barely turned chicken that gets a tinge of that rotten smell, other than the questionable taste it gave me no problems.
Remember this meat is hitting 300+ degrees. Everything in it is DEAD.

The real sanitary issue......
If that Raw Chicken is getting up and walking around, if you know what I mean. That is, cross-contamination from careless handling, throwing scraps back and forth, etc.

Worked at a sandwich place in my city that tried to compete with Subway, I prepared the sandwiches. Basically men and women had two different jobs, the people you actually see when you order the food are the pretty women while the men and the ugly women worked on the back, either washing dishes, making the fries or the sandwiches. I got stuck in the freezer for two hours, they didn't have a security camera in the freezer for some fucking reason. Did they pay me because I got stuck in there? No. The next day I stole 3 avocados, they blamed another guy because, and I quote "what the fuck is the guy that got stuck in the freezer going to do in there? He probably doesn't want to come near it". I also stole some meat and a whole loaf of bread. Oh, and we didn't use any gloves while assembling the shitty sandwiches that cost 20 fucking dollars, you could do those pieces of garbage with the same ingredients for much less money.

Briefly worked at a certain Canadian hot beverage and baked goods chain restaurant.

The coffee is from a giant bag of concentrate, no fresh grinds but they do switch the coffee decanters most frequently during the 'rush' in the morning, otherwise the coffee is just sitting out staying warm.

All baked goods, including the sandwich buns are received frozen and pre-made and are then baked in store before selling or being tossed if they do not sell.

All protein products made for breakfast is thrown away if it is not sold (egg, sausage patties). The cheese is kept for the day and is used in the sandwiches, tomatoes are sliced in store, lettuce arrives pre-washed. Soup is received in large plastic bags and warmed by sous-vide usually from the previous day.

Donuts are glazed and filled by hand with dispensers but as much of the filling and glaze are recovered and reused. Cookies, pastries, muffins are all frozen and reheated in the oven.

Most of the food prep tools are cleaned frequently during slow downs in service, only the containers and packaging accumulates dust if it is left out of its shipping cardboard boxes.

Overall, everything is sold at a huge mark up so don't count on getting any nutrition from any of the food. Most of the establishments are staffed by foreigners and use it as a means to socialize with their bug language while collecting just above minimum wage.

>>16581693
The stuffed crust at Papa John's (and probably at other pizza chains, although I can't speak for them out of personal experience) is literally just a tube of string cheese rolled up in regular pizza dough.

>>16593500
>The bone-in wings are also Tyson
Why do they taste so damn good? Wtf do yall do to them?

>>16599497
Big gallon of concentrate, not sure who the manufacturer was but man did it work a fucking treat. I think the corporate rule is every shift gets a crew pie, but we usually had one or two undeliverables that the crew could nosh on as well. My favorite manager would make cinnamon rolls, and let you trade a pizza for drinks at the Sonic next door. Then again, I used to go grab his smokes, pickup insiders whose car took a shit, and do all sorts of other bagman shit he requested. Basically his Man Friday. That's how you get the good schedule though, and get loaned out to other stores when they would get a massive rush because there was rain downtown or whatever random calamitous bullshit would cause everyone to order pizza.

>>16583735
I know this is extremely late but isn't it more effort to jack off in a work environment than add extra mayo?

>>16602336
We open the box, count them onto foil, close the packets, place them in a dough tray and stick that bitch under the make line. When you order it, they are opened and run through the oven, and finally placed in a box with your tub of sauce. We don't do shit. Go to your local food service store and find the Tyson Red Label with the picture that looks like them. Bake them or deep fry them, no microwave.

>>16602428
Thanks for replying anon. The ones i was referring to were the plain ones though, dont really care for the sauce variants, so its plain for me. Would you happen to know what the plain ones a seasoned with? Sucks they also went up on the price by a lot.

>>16602522
Hmmm, we never sauced the boneless at dominos. We always served plain with the sauce on the side. Best way for sure.

>>16596135
Restaurant Depot (if you can get a membership, there's some hoops you have to jump through), Costco Business Centers (not the normal Costcos that are available everywhere) have tons of restaurant bulk food supplies.

I have a good friend who owns a Japanese quick service family restaurant, he allows me to order through his commissary contacts and purveyors for certain items like shichimi/togarashi seasoning in bulk, which is crazy expensive for a tiny ounce sized container at the nip market.

>>16589575
kys nigger

>>16590690
lol

>>16590818
obvious / hot tip from a friend that used to inspect food trucks just make damn sure there's a power cable and/or generator, otherwise the food is in coolers at best

>>16581693
>coffee cupping and geekiness like Q grading is just foofoo feel good for middle
Management coffee idiots
>at some point the docks are reconditoning all the beans ya heard that’s why u need to pay the farmers for green eco sacks
>”blue” is fake
>blends change constantly with crops to keep cup quality consistent anything else is fake hocus pokus
>coffee prices aren’t coming down, ever.

>>16602369
>restaurant trading
Man, these were the best when I was a teenager working at Papa John's Pizza. We'd call up chain restaurants around the area and make some awesome exchanges, our managers were generous about giving us free pizzas anyway (had it often but you can only have so much pizza for so long). Traded for burgers from Islands, entrees from Chili's and applebees and Olive garden. The only places that wouldn't trade were the Asian restaurants, unfortunately.

>>16588055
>>16588778
If you eat soup you are basically gay. Source: pure logic and human reasoning.

You are slurping up hot thick white liquid made by someone else. Ring any bells? Does this seem like something a straight man would willingly do?

>>16601361
Everyone knows that, and it's totally ok.

>>16602806
Can't tell if this is a schizo or ESL post.