mcdonaldsAMA1

I'm more of a kitchen member than front customer work. However most of my issues with customers are those that complain about the minute problems they find with products that only cost 99p. If you find your bun is slightly overtoasted on a 99p cheeseburger, I don't think it's reasonable to scream at front staff. Also anyone who tells you they take no pickkle on a Big Mac because they're allergic is a liar, there is pickle in the sauce!

I do, and I prefer Burger King's food but it's just so much more expensive! We have discount cards so a meal for me at McD's is only about £2.40. Can't be spending 6 pounds on a BK when that's an option.

A quarter pounder with cheese. But in France, it's a Royale with cheese. It's still called the Big Mac but they call it "Le Big Mac". I didn't go to Burger King.

Definitely the heat of the kitchen. On a hot day, with a lot of people in the kitchen and all the grills working, the place is absolutely boiling. Our air conditioning can't handle it, so you're sweating buckets for hours without any rest and having to still produce food quickly. Very uncomfortable.

Nah, but that type of thing is something we talk about all the time. How far would a customer have to go for us to do that? You'd have to be fairly horrendous, that's really gross.