Bro I worked in a Sheetz, this shit is a pain. Messes with the whole system if we’re just cranking food out.
Worked at McD’s in college…the fries are always fresh, that’s how the prep line works.
It takes a few seconds to cook them, they sell really fast and you have to rotate the product as you go (sell the oldest first). The oldest are maybe a minute old during the lunch rush lol, customers are never getting old fries. When it’s a slower time of day, they’re just made to order because they’re so fast to make. Take it from somebody who worked the fryer a lot. When I worked there if there was an extra serving of fries made and lunch was over, the employees would eat it. Same with the cookies we couldn’t sell anymore (a few mins outside the 4ish hour limit or whatever for baked goods). When the system is done correctly, no one gets old food from McD’s. Salads prepped daily and topped when ordered, oatmeal made to order, burger patties not hot held for more than 15 mins.
Arbys was the same, for the record! Cold meats sliced fresh every day, hot meats sliced to order. Fresh coffee every hour or so, constant revolving door of fresh curly fries. Idk what you’re on about, you’ve clearly never worked in food service and have no idea what you’re talking about. If you’re getting old food it’s a management issue.
It’s a shame when people have to find work-arounds to make you do the basics of your job, isn’t it? Pay notwithstanding
Then why do I get cold fries? Are you claiming I’m lying and I’ve never received cold fries?
This question is rhetorical because I clearly have upset the people who have way too much pride in crap food service.
Worked at McD’s in college…the fries are always fresh, that’s how the prep line works.
It takes a few seconds to cook them, they sell really fast and you have to rotate the product as you go (sell the oldest first). The oldest are maybe a minute old during the lunch rush lol, customers are never getting old fries. When it’s a slower time of day, they’re just made to order because they’re so fast to make. Take it from somebody who worked the fryer a lot. When I worked there if there was an extra serving of fries made and lunch was over, the employees would eat it. Same with the cookies we couldn’t sell anymore (a few mins outside the 4ish hour limit or whatever for baked goods). When the system is done correctly, no one gets old food from McD’s. Salads prepped daily and topped when ordered, oatmeal made to order, burger patties not hot held for more than 15 mins.
Arbys was the same, for the record! Cold meats sliced fresh every day, hot meats sliced to order. Fresh coffee every hour or so, constant revolving door of fresh curly fries. Idk what you’re on about, you’ve clearly never worked in food service and have no idea what you’re talking about. If you’re getting old food it’s a management issue.
Like I said at the end…The store you’re going to has a management problem. That is the only possible way you’re getting cold fries, so people don’t really like it when you blame it on the employees.
Then why do I get cold fries? Are you claiming I’m lying and I’ve never received cold fries?
This question is rhetorical because I clearly have upset the people who have way too much pride in crap food service.
In my experience the #1 reason people get cold fries sometimes is improper rotating. Pre-packaging is fine if you’re paying attention, not so great if you’re not and you get a run of mediums or something and the pre-packaged larges are sitting there for like 15 minutes while you keep filling new mediums.
How old do you think the fries are?
It’s annoying as hell is what it is. Fries are always fresh. That’s how it works. They literally only let you make fries to order. We don’t just sit there with fries already fried waiting for someone to order, when you order then we start frying the fries. You dunk them, hit the nine button, wait for twenty seconds, pour them onto the pan, salt it all, then put it into the containers.
If we get multiple orders at once, we put the corresponding amount of fries into the bucket and fry it all at once, and then divide it when putting it into cups or bags later.
My store had four fryer buckets, at busy times one would be set aside for fries, and you could make three or four people’s fries in one bucket. If one of them was a smarmy fuck who, even though they could literally just see what we were doing with their own eyes, decided that they wanted saltless fries with a packet of salt on the side, we would have to divide their order from everyone else’s and run it as their own bucket, making their own order and everyone behind them’s order take twice as long.
In those cases I just straight up lied and said it wasn’t salted, to get people’s food to them faster. They were asking for salt on the side, it clearly wasn’t a dietary restriction, and it got them their food faster, and they could think that they “beat the system” or whatever the hell.
I fucking hate customers that automatically decide that I’m the enemy or trying to laze them out of whatever they think “fresh fries” means. It’s actually harder to give a customer old fries. Maybe other places have a different system, I dunno, but at Sheetz everything was visible so there was no excuse cause people could just see we weren’t taking fries out of storage or anything.
It’s a shame when people have to find work-arounds to make you do the basics of your job, isn’t it? Pay notwithstanding
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The fuck you doing eating at a fast-food joint for if you’re “salt-senstive”? Everything in those places are salted to high heaven regardless if you get your fries with no salt or not. And if you’re just there for a salad, then again, the fuck you doing eating at a fast-food joint?
It’s annoying as hell is what it is. Fries are always fresh. That’s how it works. They literally only let you make fries to order. We don’t just sit there with fries already fried waiting for someone to order, when you order then we start frying the fries. You dunk them, hit the nine button, wait for twenty seconds, pour them onto the pan, salt it all, then put it into the containers.
If we get multiple orders at once, we put the corresponding amount of fries into the bucket and fry it all at once, and then divide it when putting it into cups or bags later.
My store had four fryer buckets, at busy times one would be set aside for fries, and you could make three or four people’s fries in one bucket. If one of them was a smarmy fuck who, even though they could literally just see what we were doing with their own eyes, decided that they wanted saltless fries with a packet of salt on the side, we would have to divide their order from everyone else’s and run it as their own bucket, making their own order and everyone behind them’s order take twice as long.
In those cases I just straight up lied and said it wasn’t salted, to get people’s food to them faster. They were asking for salt on the side, it clearly wasn’t a dietary restriction, and it got them their food faster, and they could think that they “beat the system” or whatever the hell.
I fucking hate customers that automatically decide that I’m the enemy or trying to laze them out of whatever they think “fresh fries” means. It’s actually harder to give a customer old fries. Maybe other places have a different system, I dunno, but at Sheetz everything was visible so there was no excuse cause people could just see we weren’t taking fries out of storage or anything.
You know even the burger is salted right
The fuck you doing eating at a fast-food joint for if you’re “salt-senstive”? Everything in those places are salted to high heaven regardless if you get your fries with no salt or not. And if you’re just there for a salad, then again, the fuck you doing eating at a fast-food joint?
I’m sure that’ll negate the Big Mac you ate with 1000mg of sodium.
It’s annoying as hell is what it is. Fries are always fresh. That’s how it works. They literally only let you make fries to order. We don’t just sit there with fries already fried waiting for someone to order, when you order then we start frying the fries. You dunk them, hit the nine button, wait for twenty seconds, pour them onto the pan, salt it all, then put it into the containers.
If we get multiple orders at once, we put the corresponding amount of fries into the bucket and fry it all at once, and then divide it when putting it into cups or bags later.
My store had four fryer buckets, at busy times one would be set aside for fries, and you could make three or four people’s fries in one bucket. If one of them was a smarmy fuck who, even though they could literally just see what we were doing with their own eyes, decided that they wanted saltless fries with a packet of salt on the side, we would have to divide their order from everyone else’s and run it as their own bucket, making their own order and everyone behind them’s order take twice as long.
In those cases I just straight up lied and said it wasn’t salted, to get people’s food to them faster. They were asking for salt on the side, it clearly wasn’t a dietary restriction, and it got them their food faster, and they could think that they “beat the system” or whatever the hell.
I fucking hate customers that automatically decide that I’m the enemy or trying to laze them out of whatever they think “fresh fries” means. It’s actually harder to give a customer old fries. Maybe other places have a different system, I dunno, but at Sheetz everything was visible so there was no excuse cause people could just see we weren’t taking fries out of storage or anything.
If you’re salt sensitive you shouldn’t be eating at McDonald’s or Sheetz at all tbch.
It’s annoying as hell is what it is. Fries are always fresh. That’s how it works. They literally only let you make fries to order. We don’t just sit there with fries already fried waiting for someone to order, when you order then we start frying the fries. You dunk them, hit the nine button, wait for twenty seconds, pour them onto the pan, salt it all, then put it into the containers.
If we get multiple orders at once, we put the corresponding amount of fries into the bucket and fry it all at once, and then divide it when putting it into cups or bags later.
My store had four fryer buckets, at busy times one would be set aside for fries, and you could make three or four people’s fries in one bucket. If one of them was a smarmy fuck who, even though they could literally just see what we were doing with their own eyes, decided that they wanted saltless fries with a packet of salt on the side, we would have to divide their order from everyone else’s and run it as their own bucket, making their own order and everyone behind them’s order take twice as long.
In those cases I just straight up lied and said it wasn’t salted, to get people’s food to them faster. They were asking for salt on the side, it clearly wasn’t a dietary restriction, and it got them their food faster, and they could think that they “beat the system” or whatever the hell.
I fucking hate customers that automatically decide that I’m the enemy or trying to laze them out of whatever they think “fresh fries” means. It’s actually harder to give a customer old fries. Maybe other places have a different system, I dunno, but at Sheetz everything was visible so there was no excuse cause people could just see we weren’t taking fries out of storage or anything.