I used to work in a McDonald's in the UK. I've got a couple of questions.
When I worked there, we had the basic burgers, chicken side and fries, we'd sometimes do a speciality burger, like the McRib or Big Tasty. We did breakfast until half 10 (or 11?) and closed at 23:00.
How does the kitchen manage to produce the huge array of items in the menu now?
Do they still constantly change and introduce things that obviously haven't been trialled properly, things like queue systems and grill patterns?
LEVI_TROUTS12 karma
I used to work in a McDonald's in the UK. I've got a couple of questions.
When I worked there, we had the basic burgers, chicken side and fries, we'd sometimes do a speciality burger, like the McRib or Big Tasty. We did breakfast until half 10 (or 11?) and closed at 23:00. How does the kitchen manage to produce the huge array of items in the menu now?
Do they still constantly change and introduce things that obviously haven't been trialled properly, things like queue systems and grill patterns?
Do Jews still order the fillet of fish?
View HistoryShare Link