I worked at a McDonald's for less than two weeks and quit because of how awful the communication was and how I was talked to. This though...this is a well oiled machine with praise at every corner. Just those simple thank you's go a long way. Even if they don't fully mean it.
This should be common sense but I wholeheartedly believe polite and kind communication is essential in the workplace, period. No matter the job. I’d even say the need for kind communication counts as one of the big life “secrets” and extends to all parts of life, not just work. I hope you found a job or calling where you are treated well and I hope communication is easy there.
unfortunately these types of managers are common. they become close with higher ups and become manager not through means of performing well as a manager but basically by becoming a teachers pet for the store manager, assistant store manager, regional manager etc. the places that have managers such as these usually have a huge turn over as they are condescending and lack any qualities of a positive team leader. training people is an essential skill of any line manager or team leader and they forget that people need to learn to walk before they can run, run before they can fly etc etc. and to get the best out of people who are essentially new to the job you need to nurture their learning in a way that they feel encouraged and not belittled. every *good* manager worth their weight in gold facilitates this type of managing extremely well, productivity is high and turn over is usually way lower. if you ever are in a position like this and you are not being trained properly you need to either take it up with the higher ups and/or find a new job. the biggest red flag when starting a new job is hearing about the high turn over, that usually is a result of poor management and communication and sometimes even abusive behavior by said managers. this is coming from a night manager at a super market for over three years :) not trying to flex my point is I also worked in fast food and dealt with what you dealt with and was told I was never going to be anything and now I run a team of 30+ people. fuck any abusive power ridden selfish ass managers out there, learn to be a good human before you try and manage them.
Very well coordinated. Everyone is working with their own station and this is how it should be. Also great communication along with the "thank you" etc. Looks like a decent backstage mcdonalds.
@@johnny5941 Yea I really hope you're kidding. Job or not it does not hurt to say two simple words. It's not like it strains an average person's throat to be polite.
It's a real respect to what goes on backstage. Even as organized as this appears to be... it still feels stressful to me. Being a cog in a fast food kitchen especially a very busy one like a mcdonalds would be is not easy.
@@Hitlarden He is a store owner I believe. He's fastest on the line tho. Also I feel like he takes extra time to make things look nice for the vids with like topping alignment and stuff, he probably goes faster off camera if it's crunch time I'd bet.
@@miyakogfl Mickey Dees is paying his bills. He’s married seen by the ring, so he’s making enough to support a relationship. Hell, I’d make that McDonald’s logo shine if they OK’d me to make movies in their restaurants. Why do y’all think the floors there are always spic and span?
This brings back a lot of memories . Working at macass was my first ever job in the UK. Very similar procedures but I do remember a bit more colour coding of the baskets and trays for veg patties , fish and chicken. Fries were at a different station alltogether. Used to hate the days when I used manage the entire chicken station by myself on normal days which turn out super busy lol. Thought me a lot about money management and being responsible to manage my station and not leave a pile of shit for the next person. The beaps and the sounds were all the same .
From working in a hotel for breakfast and lunch with only me there really is no need for communication much but, i can happily say McDonald's workers are none the less impressive for being able to keep up with the communication like that. Also a lot of kitchen workers I've met get overwhelmed when it gets busy. So good job!!
I worked in the service industry for two awesome restaurants (Olive Garden & Applebees) 10+ years and I’ve gotta say this is by far the most structured work environment ever
Olive Garden and Applebees fucking suck, you'd have to be a really uncultured and spiritually void person to think that American style places like that are actually good, let alone edible.
Honestly, I agree. I've worked for a few local restaurants, and 50% of the time the kitchen staff are yelling at each other. It's actually very toxic. But in this video, it's so chill.
I have to say, I've never worked at a McDonalds, I've done other fast food, and cooked in proper restaurants, and that kitchen doesn't look terrible to work in. It's clean, everything's organized, people are communicating efficiently, and running a fry station with automatic timers, that's really the dream. They hit 20 bucks an hour in my area, I might just go back and start cooking again! Not really, but thanks for the nostalgia!
In Italy, on most restaurant (dunno with fast-food restaurants, but i know it's the same thing), we get paid 3 euros at hour, 8 hrs a day. I want to get away from here.
I worked at McDonald's (UK) part-time whilst studying a few years back. Kind of funny to see similarities in the restaurant layout and procedures between the UK and US, haha. Thanks for sharing.
I’ve worked at McDonalds for a while now and thanks to you’re videos and the advice you’ve given I’ve adapted it to my normal work day, like using me less dominant hand when wrapping and trying new ways to get the wraps done have helped me improve my work ethic and hopefully my GM sees it and I become a grill manager
Good luck to you, once you really feel confident mention your interested in moving up if the chance comes up, restaurants would rather keep experienced people who are willing to stay and showing interest would look great!
Like kanye west said, "While you're watching, watch him. He's gonna make a Benz out of the Datsun. He's got that ambition baby! Look in his eyes! This week he's mopping floors, next week it's the fries!"
Idc what they say about yall u guys are making an honest living working hard like the rest of us and I appreciate that greatly. Nothing but respect and thank u for filling our bellys when we're in need of something quick and easy👍
This is totally different to the McDonalds I have experienced in the UK - the way people are talking to eachother here is incredible- so much communication in few words
I didn't work in fast food but at a family-run set of Italian restaurants and pizzerias. The work was slow and steady at times but then hellishly busy and required a thought-out plan that could cover hours in advance of preparation. At one moment I miss it but at the other, I don't. The parts that I miss are actually the owners and their kids as I grew up with them in school and I started working for them when I entered my freshman year. Learned a little bit in food service and some of it probably helped as I then started working for a yogurt company and the practices learned benefited me in ways. Working for a family business has its benefits where you also become a trusted member of their family where they literally feed you and support you when they saw that you needed help.
I've worked in McDonald's for a year and it's a night and day difference between your videos and my experience. We were understaffed and everyone was doing their job really poorly, which they had to compensate by rushing and putting people on multiple stations. I routinely had to work both frying and grilling, and it was a nightmare. The temperature regime also wasn't well followed, so i couldn't just dump whole pack of nuggets in the basket or put 1/10 to grill so easily - they were constantly sticking together. What you show in your videos is just so...correct, and smooth. If my work environment was like this i wouldn't so abruptly
love to see someone enjoy their job so much that they post it...even if its working at mcdonalds, im thankful for workers like this and hope they shoot to the top and end up owning one of these fast food joints or creatingt their own chain one day.
I’ve never really known what it’s like to know what’s happening behind the scenes at maccas, I find it so satisfying and cool! I would love to see more fries and drink videos or what it’s like to be at the drive through speaker person! Stephen you really make the vids enjoyable!!
@@A4AveryAndCian Well, being the owner he doesn't even need to do the grunt work of actually preparing the food, he could leave that to the managers and other staff, but he does it anyway. If you ever worked at a McDonald's you would know that most owners (on the rare times that you even see them) just stand there and watch, they don't lift a finger to help out at all.
@@pauldavis5665 I completely agree he's a great guy and would be awesome to work for. I'm saying it's easier to be happy doing the grunt work at McDonald's when you're making a significant amount of money.
@@A4AveryAndCian as a manager, you have to manage your business, not work in your business. i dont think hes doin 8hrs shifts at the grill or fryer like his staff is doing.
I miss the constant movement and organizational happening inside my head when working at jobs like these. I loved it! I would always test myself every day and try to do precise, fast, perfect work. I would win most days and some just were cluster nightmares! ahaahhahahahah great stuff man love it!
man I'm envious of the teamwork you have in your stores. I'd be lucky if I had one single other grill person with me most of the time. I usually am on table by myself making everything and between orders have to drop whatever I can at the time with the faulty grills and fryers, run back to table to finish up orders and repeat. even then I still get asked to do stuff for other stations when I barely have time for myself. it sucks lol but I'm used to it now.
Im surprised because these videos have helped me become a better employee at McDonalds, idk these videos have helped me put more passion into my job and tought me some lessons. What i also interesting to see how its pretty similar from McDonalds in Australia. Unfortunately your Resturant seems to be better run then the McDonalds that i work at, i wish you were my boss because you seem like you are really nice to your employees and you are able to run the resturant very well, I appreciate your passion as its really hard to be like that sometimes.
These are the most chill food-service employees I've ever seen. Even when I was just a hostess in a restaurant, everyone was screamed at all throughout the day. A quick "please" and "thank you" goes a long way.
Coming from an employee: you can hear the various beeping sounds in your head even an hour after your shift ends, when you're at home. They are not pleasant to work with for 7 hours a day.
I work in a McDonalds in France and being at the fried line seems so much easier on your side ! In France, we have Nuggets, McChicken, another Chicken for the CBO (tho we don't have crispy chicken), Fish, Wraps, Fried Goat Cheese, we also currently have fried Apple Pies, Eggs and we have a thing called a Croque that is basically one reg bread with 2 cheese and a slice of ham that we toast. You never finish your shift at the fried line without being sweaty af because of how many things you have to cook. Is it everywhere the same in your country or is it just MacDonalds France that put so many things ?
Oui les poulets c'est compliqué à gérer. Après quand tu gères très bien, très très bien, t'as aucune rupture et tu prévois tout c'est excellent. Malheureusement je n'ai pas ce niveau-là. Mais c'est vrai que c'est ultra complexe et que là ça a l'air tellement plus simple.
i completely respect your work ethic, i honestly feel like if places like this paid a decent wage the service would be outstanding at every location just like yours. 3 people making a good pay will outwork 7 people there just for the paycheck.
also the baskets you use for nuggets are huge, so different to the baskets down under. its so interesting seeing how you guys do stuff compared us in australia
@@rubes1688 I absolutely loved it and would recommend it to anyone. Great company to work for. I was there for 5 years, and both of my adult children were there for 3. Breaks my heart that I'm not still there, but I'm now Disabled and can't do it anymore. I miss the restaurant location that I worked for, and my regular customers.
You would have used your eyes to see the nuggets then your Brian would tell your hands to grab the nuggets and put them in your mouth then your mouth would chew and then swallow the nuggets down to your digestive system then your taste buds would have enjoyed it letting your brain know that those McNuggets were delicious
So busy and chaotic , I have huge respect for you and other fast food workers like yourself. To see how hard and fast you work but yet us customers always have things to complain about it's so sad, keep up the great work bro ❤️
We get weirdos who order just a fish fillet or a burger with no meat or burger with no bun and shit gets mixed up when it’s really busy I just got off a 10 to 6
That was cool thx for your videos! Would like to see more videos of breakfast grill. Also suggest a long video on transitioning everything grill, line, etc from breakfast to lunch. Thanks again!
Stephen, please make more fried products videos. I enjoy these so much! I’m 21 with Asperger’s autism, and I work at McDonald’s in my area. I enjoy doing fried products at work. It’s quite relaxing.
I wish my local McDonald’s had the dedication to quality/cleanliness/efficiency as what is depicted in your videos. Locally I see dirty uniforms, lackadaisical attitudes, nasty floors, inconsistent order accuracy etc.. I hope you can be a change agent for McDonald’s.
I work at McDonald’s in kitchen and something I always say is, come when it’s busy for fresh sloppy food, or come when it’s quiet for hour old food that is made perfectly.
I remember working McDonald's when they had the Angus burgers in 2013. They got discontinued the same year due to high beef prices. I'll never forget that mushroom swiss angus burger 😋
I work at an Australian McDonalds, and while the basic principle is the same, cooking the fried, then transferring it into the UHC, is exactly the same, there are so many smaller differences that throw me off lmao. When I cook Crispy Chicken, the timer for it only goes for 4:30, whereas yours goes for 6:55, which threw me for a loop. and the sizes of your baskets are different (probably due to you working in an established city). The big nugget baskets have 4 segments to them, and then you also have bigger trays for the nuggets to sit in the UHC to accommodate. However, the baskets I only deal with have 2 segments to them, rather than doubling up for a total of 4 Another thing I noticed is that you don't have different colours for different fried products. When we cook fillet, we have a designated basket with a blue handle on it that's only for fish, and black for the rest of the other fried products. As well as having a blue handled basket for cooking, we also have a designated blue coloured tray that we put the fillet in, and no other trays are meant for fillet. It's cool to see that fundamentals are the same, like the same Low Oil Volume vats are used, and the line is more or less the same. One thing I wish we did here in Australia is we put onion on the 10:1 (the meat that goes on cheeseburgers, I'm not entirely sure if it has a name over in America (It's called 10:1 cause its 10 meat patties to the one pound. Even though Australia uses grams and kilograms, because McDonalds is an American restaurant originally, some of the weights have trickled over into Australian McDonalds terminology. For other meat patties we call 3:1 and 4:1, where the same logic applies there, where it's 3 and 4 meat patties to the 1 pound respectively)) while its still on the grill, rather than putting it on on the line. IMO it just makes so much more sense. No mess on the grill, the sidecatchers for the oil wouldn't get as dirty, just overall cleaner. We used to do that years ago, but that was before I first started working there, and I'm jealous of my friends who I work with had the opportunity to put 10:1 onion on cheeseburgers.
Since I’ve been watching your videos, I’ve been going to McDonald’s more often like 2-3 times a week and had everything. I’ve also gained about 12 pounds, and I my wife noticed a little different in the bedroom. My wife said to stop going there so many times, but I told her I’m my own man, I make my own decisions.
You know what would be cool? If mcdonalds reached out to you and asked if they could use your videos in trainings to let workers see what the operating environment might be like.
It would be useful but hes not actually following the correct procedures for most of it, the actual mcdonalds procedures tend to be less efficient. I.E transferring straight into the UHC tray isn't allowed, you should use a transfer tray to remove excess oil, then move it into the UHC tray. Its a pain. The way he does it is better and its the unofficial way everyone ends up using
@@darkelemental Is it standard practice to just dump/bang the fryer baskets into the trays? Seems that a company such as McDonalds would come up with some sort of device or innovative procedure to get the product out of the baskets to minimize loss.
*Stephen thank you for letting us know how McDonald's works behind the scenes!* *I love fried food and I do love McDonald's so your channel is really perfect!* 😈😋👍
I had several jobs like this and they were all some of the best times of my life. If I worked at McD’s I would want to do the cooking or food prep. You couldn’t pay me enough to interact with the customers though.
These fryers are configured in such a way that they will actually filter the used oil after so many cooking cycles of a particular product. You can see this at 5:41 on the fryer where he cooks the crispy chicken. He cancelled the cycle because they were in the middle of a rush, but this is meant to maximize the quality of the oil as well as maximize the life of a particular volume of oil so it doesn't need to be changed as often. I do agree that a video on this would be interesting!
@@Bradley-jn1xb I can only speak from my own experience, but the store that I was a crew trainer/weekend maintenance guy from 2014-2019 changed theirs once a week, sometimes once every two weeks, although the oil is ran through a filter that is changed daily. In fact, in this video, you can see the filter change timer is well past due🤣
im surprised you dont have different colored trays for each item, my store had blue small ones for mcchicken, white small ones for chrispy, the color of the big nugets ones but small for the fish
I worked at McDonalds when I was in high school back in the early 2000s. Funnest place i ever worked. Met alot of good friends. Back when it was still mostly ttens.
Fun fact. There are 24 nuggets in one bag. 2 bags to a basket. 36 bags to a case for a total of 864 nuggs a case. When I worked there still, we went through 3 and a half cases in a 8hour shift once
the blue glove maker must love you guys
for every pair he goes through they give his daughter one drop of water. this is a desperate man
and destroying our earth faster
@@DBT1007 facts
@@DBT1007 On god, but he can't do anything about it.
@@DBT1007 I think I hear a tree crying for a hug
I worked at a McDonald's for less than two weeks and quit because of how awful the communication was and how I was talked to. This though...this is a well oiled machine with praise at every corner. Just those simple thank you's go a long way. Even if they don't fully mean it.
This should be common sense but I wholeheartedly believe polite and kind communication is essential in the workplace, period. No matter the job.
I’d even say the need for kind communication counts as one of the big life “secrets” and extends to all parts of life, not just work.
I hope you found a job or calling where you are treated well and I hope communication is easy there.
a toxic workplace ruins everything.
I fully mean it, thank you very much.
unfortunately these types of managers are common. they become close with higher ups and become manager not through means of performing well as a manager but basically by becoming a teachers pet for the store manager, assistant store manager, regional manager etc. the places that have managers such as these usually have a huge turn over as they are condescending and lack any qualities of a positive team leader. training people is an essential skill of any line manager or team leader and they forget that people need to learn to walk before they can run, run before they can fly etc etc. and to get the best out of people who are essentially new to the job you need to nurture their learning in a way that they feel encouraged and not belittled.
every *good* manager worth their weight in gold facilitates this type of managing extremely well, productivity is high and turn over is usually way lower. if you ever are in a position like this and you are not being trained properly you need to either take it up with the higher ups and/or find a new job. the biggest red flag when starting a new job is hearing about the high turn over, that usually is a result of poor management and communication and sometimes even abusive behavior by said managers.
this is coming from a night manager at a super market for over three years :) not trying to flex my point is I also worked in fast food and dealt with what you dealt with and was told I was never going to be anything and now I run a team of 30+ people. fuck any abusive power ridden selfish ass managers out there, learn to be a good human before you try and manage them.
Why would they mot mean it?
Very well coordinated. Everyone is working with their own station and this is how it should be. Also great communication along with the "thank you" etc. Looks like a decent backstage mcdonalds.
@@johnny5941 Yea I really hope you're kidding. Job or not it does not hurt to say two simple words. It's not like it strains an average person's throat to be polite.
@@Deadly7K Point is that it should always be appreciated
The oil needs to be changed
The amount of food served in a single store is incredible. Amazing to watch.
It's nothing compared to in n out
@@iLoveBoysandBerries cool? Doesn’t discredit the efficiency of a store
@@iLoveBoysandBerries at least mcdonald's is actually good though
RIP Crispy chicken 2022-2022
Broooooo
F
😞 3:38
All around me are familiar faces
@@khennigs worn out places
It's a real respect to what goes on backstage. Even as organized as this appears to be... it still feels stressful to me. Being a cog in a fast food kitchen especially a very busy one like a mcdonalds would be is not easy.
Seems like light work tbh. This guy is actually pretty slow. Good work if he a newbie but if he's experienced, then he is just a slow worker
@@Hitlarden He is a store owner I believe. He's fastest on the line tho. Also I feel like he takes extra time to make things look nice for the vids with like topping alignment and stuff, he probably goes faster off camera if it's crunch time I'd bet.
@@miyakogfl this ☝🏻
still. i have respect for owners who work as hard as normal workers
@@miyakogfl Mickey Dees is paying his bills. He’s married seen by the ring, so he’s making enough to support a relationship. Hell, I’d make that McDonald’s logo shine if they OK’d me to make movies in their restaurants. Why do y’all think the floors there are always spic and span?
This brings back a lot of memories . Working at macass was my first ever job in the UK. Very similar procedures but I do remember a bit more colour coding of the baskets and trays for veg patties , fish and chicken. Fries were at a different station alltogether. Used to hate the days when I used manage the entire chicken station by myself on normal days which turn out super busy lol. Thought me a lot about money management and being responsible to manage my station and not leave a pile of shit for the next person. The beaps and the sounds were all the same .
From working in a hotel for breakfast and lunch with only me there really is no need for communication much but, i can happily say McDonald's workers are none the less impressive for being able to keep up with the communication like that. Also a lot of kitchen workers I've met get overwhelmed when it gets busy. So good job!!
I worked in the service industry for two awesome restaurants (Olive Garden & Applebees) 10+ years and I’ve gotta say this is by far the most structured work environment ever
No yelling no complaining great work team he has.
Olive Garden and Applebees fucking suck, you'd have to be a really uncultured and spiritually void person to think that American style places like that are actually good, let alone edible.
Pretty sure thats exactly mcdonalds secret sauce so to speak - the really well planned operating model.
Honestly, I agree. I've worked for a few local restaurants, and 50% of the time the kitchen staff are yelling at each other. It's actually very toxic. But in this video, it's so chill.
@@LeedleLee457 please and thank yous go a long way nowadays. Being everyones judge mental.
I have to say, I've never worked at a McDonalds, I've done other fast food, and cooked in proper restaurants, and that kitchen doesn't look terrible to work in.
It's clean, everything's organized, people are communicating efficiently, and running a fry station with automatic timers, that's really the dream.
They hit 20 bucks an hour in my area, I might just go back and start cooking again!
Not really, but thanks for the nostalgia!
Wait are you saying McDonalds is paying 20 an hour where you live?
@@Zikkar No, but if they were, I'd consider it.
@@donron5380 the managers here in our McDonalds here get paid $18 an hour. Close enough. Not enough for me tho lmao
In Italy, on most restaurant (dunno with fast-food restaurants, but i know it's the same thing), we get paid 3 euros at hour, 8 hrs a day.
I want to get away from here.
@@alrobs1759 that's crazy, in France it's like 12 euros an hour
This man should be hired to make high volume work efficiency training videos. What a legend.
I worked at McDonald's (UK) part-time whilst studying a few years back. Kind of funny to see similarities in the restaurant layout and procedures between the UK and US, haha. Thanks for sharing.
It's almost as if they have a system to all of it. Crazy, I know
@@jasertio You're a fun guy, you must be very likeable. Not! 🖕🖕🖕 That's probably why you liked your own comment
The fact that you are an owner operator and still work the kitchen is the best part.
I’ve worked at McDonalds for a while now and thanks to you’re videos and the advice you’ve given I’ve adapted it to my normal work day, like using me less dominant hand when wrapping and trying new ways to get the wraps done have helped me improve my work ethic and hopefully my GM sees it and I become a grill manager
Great job!! Fingers crossed that everyone notices your hard work and growth!!
Good luck to you, once you really feel confident mention your interested in moving up if the chance comes up, restaurants would rather keep experienced people who are willing to stay and showing interest would look great!
Like kanye west said,
"While you're watching, watch him. He's gonna make a Benz out of the Datsun. He's got that ambition baby! Look in his eyes! This week he's mopping floors, next week it's the fries!"
Good wagie
Remember just be the best version of yourself everyday. Even if you feel down keep pushing. It's worth it trust me.
Idc what they say about yall u guys are making an honest living working hard like the rest of us and I appreciate that greatly. Nothing but respect and thank u for filling our bellys when we're in need of something quick and easy👍
This is totally different to the McDonalds I have experienced in the UK - the way people are talking to eachother here is incredible- so much communication in few words
I stumbled across this channel last week and now can’t get enough of it. 👍🏼👍🏼
I’ve never worked in food service, but I watched a bunch of these videos before bed last night and dreamt I was working at McDs. It was fun!
😁
Oh Laura, you crazy gal!
Every dream I have about working at McDonald’s is a depressing nightmare
youll do good working in fast food takes alot of mental endurance and quick movement. In my experience those are the most important qualities
I love how is shows his gratitude to everyone even for the smallest things
I didn't work in fast food but at a family-run set of Italian restaurants and pizzerias. The work was slow and steady at times but then hellishly busy and required a thought-out plan that could cover hours in advance of preparation. At one moment I miss it but at the other, I don't. The parts that I miss are actually the owners and their kids as I grew up with them in school and I started working for them when I entered my freshman year. Learned a little bit in food service and some of it probably helped as I then started working for a yogurt company and the practices learned benefited me in ways. Working for a family business has its benefits where you also become a trusted member of their family where they literally feed you and support you when they saw that you needed help.
This is what I've been doing for four months! Definitely was my favorite station to work at McDonalds!
It was my favorite station when I worked at McDonalds
These videos are doing a great job helping me see what to expect before I try to go work on fast food, these vids help a ton!
This one has been one of the vids that I have enjoyed the most.
I've worked in McDonald's for a year and it's a night and day difference between your videos and my experience. We were understaffed and everyone was doing their job really poorly, which they had to compensate by rushing and putting people on multiple stations. I routinely had to work both frying and grilling, and it was a nightmare. The temperature regime also wasn't well followed, so i couldn't just dump whole pack of nuggets in the basket or put 1/10 to grill so easily - they were constantly sticking together.
What you show in your videos is just so...correct, and smooth. If my work environment was like this i wouldn't so abruptly
I love these videos. Much respect to the workers
if only people at my store communicated like you and your crew did, sounds like a dream
the polite 'thank you!' / 'your welcome!' imteractions make me want to work here, great job with this team!
The sound of those nuggets frying is so satisfying
these really need to be longer
1 hour
@@MrHenkkkie the whole shift
Dude, im hooked on your channel, Keep up the fantastic work!
love to see someone enjoy their job so much that they post it...even if its working at mcdonalds, im thankful for workers like this and hope they shoot to the top and end up owning one of these fast food joints or creatingt their own chain one day.
I’ve never really known what it’s like to know what’s happening behind the scenes at maccas, I find it so satisfying and cool!
I would love to see more fries and drink videos or what it’s like to be at the drive through speaker person!
Stephen you really make the vids enjoyable!!
What you don't get from these videos is the heat from the fries. Get stuck on that station and it's a bit of a nightmare.
One of the greatest channels out there!
Press F for the fallen Crisy, and Nugget.
F
Imagine if every McDonalds had managers/staff all just like this dude. Imagine how much faster service would be lol.
He's an owner and is making an insane amount of money. Pretty easy to be happy when you aren't making minimum wage or slightly above.
@@A4AveryAndCian Well, being the owner he doesn't even need to do the grunt work of actually preparing the food, he could leave that to the managers and other staff, but he does it anyway. If you ever worked at a McDonald's you would know that most owners (on the rare times that you even see them) just stand there and watch, they don't lift a finger to help out at all.
@@pauldavis5665 I completely agree he's a great guy and would be awesome to work for. I'm saying it's easier to be happy doing the grunt work at McDonald's when you're making a significant amount of money.
@@A4AveryAndCian True.
@@A4AveryAndCian as a manager, you have to manage your business, not work in your business.
i dont think hes doin 8hrs shifts at the grill or fryer like his staff is doing.
The best videos to watch at 2am right here
I couldnt do this all day…kudo’s to the hard working individuals who do.
Wow your coworkers are so polite...THANK YOU and your welcomes all day....my old jobs it was "about Effing time and "you move slower than molasses"
This is one of my fave channels. I had a McChicken on Saturday and I want another one!
why am i enjoying this so much.
I miss the constant movement and organizational happening inside my head when working at jobs like these. I loved it! I would always test myself every day and try to do precise, fast, perfect work. I would win most days and some just were cluster nightmares! ahaahhahahahah great stuff man love it!
But it will sure cut it short in the long run
A salute to our fallen crispy chicken heroes 😭
Pour one out for the crispy chicken!
RIP to a fallen soldier
man I'm envious of the teamwork you have in your stores. I'd be lucky if I had one single other grill person with me most of the time. I usually am on table by myself making everything and between orders have to drop whatever I can at the time with the faulty grills and fryers, run back to table to finish up orders and repeat. even then I still get asked to do stuff for other stations when I barely have time for myself. it sucks lol but I'm used to it now.
Im surprised because these videos have helped me become a better employee at McDonalds, idk these videos have helped me put more passion into my job and tought me some lessons. What i also interesting to see how its pretty similar from McDonalds in Australia. Unfortunately your Resturant seems to be better run then the McDonalds that i work at, i wish you were my boss because you seem like you are really nice to your employees and you are able to run the resturant very well, I appreciate your passion as its really hard to be like that sometimes.
These are the most chill food-service employees I've ever seen. Even when I was just a hostess in a restaurant, everyone was screamed at all throughout the day. A quick "please" and "thank you" goes a long way.
Im impressed by the assembly line. I love the beeping of the machines. It's oddly soothing. Yeah Im weird lol.
Coming from an employee: you can hear the various beeping sounds in your head even an hour after your shift ends, when you're at home. They are not pleasant to work with for 7 hours a day.
I don't know why but watching people cook fries and friend chicken helps me fall asleep faster bruh
The sound of the fryer beeping is burned into my mind, truly a staple of McDonalds.
I work in a McDonalds in France and being at the fried line seems so much easier on your side ! In France, we have Nuggets, McChicken, another Chicken for the CBO (tho we don't have crispy chicken), Fish, Wraps, Fried Goat Cheese, we also currently have fried Apple Pies, Eggs and we have a thing called a Croque that is basically one reg bread with 2 cheese and a slice of ham that we toast. You never finish your shift at the fried line without being sweaty af because of how many things you have to cook.
Is it everywhere the same in your country or is it just MacDonalds France that put so many things ?
same in the whole country. france has lots of things compared to us :)
Oui les poulets c'est compliqué à gérer. Après quand tu gères très bien, très très bien, t'as aucune rupture et tu prévois tout c'est excellent. Malheureusement je n'ai pas ce niveau-là. Mais c'est vrai que c'est ultra complexe et que là ça a l'air tellement plus simple.
American mcdonalds pretty much only have chicken and beef. fast food in Europe is much more variety which makes it 10x better
The UK also has a lot more variety (before covid anyway). I do love seeing the regional products when I travel around
@@johnathankain8033 Is it to accommodate certain religions and cultures?
i completely respect your work ethic, i honestly feel like if places like this paid a decent wage the service would be outstanding at every location just like yours. 3 people making a good pay will outwork 7 people there just for the paycheck.
makes me happy to see an American person work so hard! much support
also the baskets you use for nuggets are huge, so different to the baskets down under. its so interesting seeing how you guys do stuff compared us in australia
Stephen, thank you for your videos!! I worked at Raising Cane's for 5 years, so it's interesting to see McD's back of the house. 😊
How’d you like it there?
@@rubes1688 I absolutely loved it and would recommend it to anyone. Great company to work for. I was there for 5 years, and both of my adult children were there for 3. Breaks my heart that I'm not still there, but I'm now Disabled and can't do it anymore. I miss the restaurant location that I worked for, and my regular customers.
If you handed me that whole tray of McNuggets I would 100% eat the whole thing
Hell ya. Thats like a 40 or 50 pack for sure. 🤤
You would have used your eyes to see the nuggets then your Brian would tell your hands to grab the nuggets and put them in your mouth then your mouth would chew and then swallow the nuggets down to your digestive system then your taste buds would have enjoyed it letting your brain know that those McNuggets were delicious
@@moomoocowsly *And that was a Crispy Chicken patty which is three times the price of a McChicken!* 3:38
@@moomoocowsly came here to say the same thing 💪🏼💪🏼
@@huaethan05 Brian can’t tell me to do anything.
That was awesome to finally see how things worked at McDonald’s, my favorite
You all are rock stars! This kitchen looks very clean as well.
So busy and chaotic , I have huge respect for you and other fast food workers like yourself. To see how hard and fast you work but yet us customers always have things to complain about it's so sad, keep up the great work bro ❤️
Yeah, because they're paying for it. I expect to get what I order.
@@truth4004 Well yeah don't we all, but people make mistakes. Especially when there's so much to be done.
The most important part is the nuggets being made.
@@Rbxty Exactly! 😀
We get weirdos who order just a fish fillet or a burger with no meat or burger with no bun and shit gets mixed up when it’s really busy I just got off a 10 to 6
That was cool thx for your videos! Would like to see more videos of breakfast grill. Also suggest a long video on transitioning everything grill, line, etc from breakfast to lunch. Thanks again!
Is it weird that I enjoy watching these videos? Keep them coming
Stephen, please make more fried products videos. I enjoy these so much! I’m 21 with Asperger’s autism, and I work at McDonald’s in my area. I enjoy doing fried products at work. It’s quite relaxing.
I wish my local McDonald’s had the dedication to quality/cleanliness/efficiency as what is depicted in your videos. Locally I see dirty uniforms, lackadaisical attitudes, nasty floors, inconsistent order accuracy etc.. I hope you can be a change agent for McDonald’s.
You should let corporate know. Because they dont want franchisees like that.
He's the owner that's why. Most Mc D's aren't good.
I work at McDonald’s in kitchen and something I always say is, come when it’s busy for fresh sloppy food, or come when it’s quiet for hour old food that is made perfectly.
You should call corporate or the health authorities.
You are making really good PR for MacDonald's and really show how much work it can be.
Man love this
I remember working McDonald's when they had the Angus burgers in 2013. They got discontinued the same year due to high beef prices. I'll never forget that mushroom swiss angus burger 😋
I dont wanna make you sad, but we have mcdonalds angus in australia. super popular
I work at an Australian McDonalds, and while the basic principle is the same, cooking the fried, then transferring it into the UHC, is exactly the same, there are so many smaller differences that throw me off lmao. When I cook Crispy Chicken, the timer for it only goes for 4:30, whereas yours goes for 6:55, which threw me for a loop. and the sizes of your baskets are different (probably due to you working in an established city). The big nugget baskets have 4 segments to them, and then you also have bigger trays for the nuggets to sit in the UHC to accommodate. However, the baskets I only deal with have 2 segments to them, rather than doubling up for a total of 4
Another thing I noticed is that you don't have different colours for different fried products. When we cook fillet, we have a designated basket with a blue handle on it that's only for fish, and black for the rest of the other fried products. As well as having a blue handled basket for cooking, we also have a designated blue coloured tray that we put the fillet in, and no other trays are meant for fillet.
It's cool to see that fundamentals are the same, like the same Low Oil Volume vats are used, and the line is more or less the same. One thing I wish we did here in Australia is we put onion on the 10:1 (the meat that goes on cheeseburgers, I'm not entirely sure if it has a name over in America (It's called 10:1 cause its 10 meat patties to the one pound. Even though Australia uses grams and kilograms, because McDonalds is an American restaurant originally, some of the weights have trickled over into Australian McDonalds terminology. For other meat patties we call 3:1 and 4:1, where the same logic applies there, where it's 3 and 4 meat patties to the 1 pound respectively)) while its still on the grill, rather than putting it on on the line. IMO it just makes so much more sense. No mess on the grill, the sidecatchers for the oil wouldn't get as dirty, just overall cleaner. We used to do that years ago, but that was before I first started working there, and I'm jealous of my friends who I work with had the opportunity to put 10:1 onion on cheeseburgers.
Sounds like you have better procedures to prevent cross contamination.
@@kristynkazumi Yeah there are measures to prevent cross contamination for sure.
@@wraiththatragequits9922 I’m 21 with casual pay and I’m on ~$28 an hour. So it’s not bad
@@nathhd1237 18 here, they never replied. got an interview for red rooster on monday though.
@@wraiththatragequits9922 Oh really? I’m so sorry. Hopefully red rooster goes well!
Since I’ve been watching your videos, I’ve been going to McDonald’s more often like 2-3 times a week and had everything.
I’ve also gained about 12 pounds, and I my wife noticed a little different in the bedroom.
My wife said to stop going there so many times, but I told her I’m my own man, I make my own decisions.
😆
Wut
You're a big boy now! You don't need no woman telling you what to do!
@@rikki15000 Exactly.
She got mad at me lol
ayo bruh?
these people are so polite
Worked at McDonald’s from 1987-1990. Brings back memories. Long the live the McDLT !!!!!!!
You know what would be cool? If mcdonalds reached out to you and asked if they could use your videos in trainings to let workers see what the operating environment might be like.
That’s a great idea!
As a McDonald’s worker I agree I learned sm from this Mfka 💀💀
He can’t they fired him after he dropped that chicken patty on the floor.
It would be useful but hes not actually following the correct procedures for most of it, the actual mcdonalds procedures tend to be less efficient. I.E transferring straight into the UHC tray isn't allowed, you should use a transfer tray to remove excess oil, then move it into the UHC tray. Its a pain. The way he does it is better and its the unofficial way everyone ends up using
@@darkelemental Is it standard practice to just dump/bang the fryer baskets into the trays? Seems that a company such as McDonalds would come up with some sort of device or innovative procedure to get the product out of the baskets to minimize loss.
I wish I could just order a bag of those frozen nuggets 😌
i love watching these videos. I do service at my mcdonalds during third and always wonder what they're up to in the back!
This brought back some memories...
*Stephen thank you for letting us know how McDonald's works behind the scenes!*
*I love fried food and I do love McDonald's so your channel is really perfect!* 😈😋👍
I know I'm late but I have to say this work environment is absolutely phenomenal.
Amazing to watch and made me hungry af :' )
People talk shit but this is great. Teaches time management, multitasking, and coordination in the workplace. Great starting job
so polite xd, ive been to mc donalds´s where everyone was just mad and mean at each other.
That's how mines was ⬆️
Press F for the fallen Nugget into the Fryer.
Thanks for these vids
I love the communication
"thank you" "you're welcome"
I love seeing how polite everyone is to each other! I do have a question…Are French fries ever fried in the same oil as your meat products?
no.
Nope, they get their own set of fryers.
But they do use beef in the oil for flavor
A moment of silence for the fallen crispy chicken.
This is like real life Diner Dash... and I'm lovin' it.
I had several jobs like this and they were all some of the best times of my life. If I worked at McD’s I would want to do the cooking or food prep. You couldn’t pay me enough to interact with the customers though.
im the same way bro
Fresh nuggets are one of the best things ever
When you happen to get a batch that's straight from the fryer it just hits different...
This is so awesome!
I love the communication
just got my wisdom teeth out and this content is keeping me going. keep it up!!
Stay away from straws and smoking (if you do) used to work at a dental office and dry socket is no joke. Wishes a quick recovery for you!
Nuggies yeah. Balanced diet and vegan…lol!
These videos are awesome
all of my respect for people who work for public (such as waiters, chefs...etc) 🙌
Hey! Can you do milkshakes, mcflury or ice cream next time?
I would love to know how often they change the oil and see a video of how they change the old oil for new oil
These fryers are configured in such a way that they will actually filter the used oil after so many cooking cycles of a particular product. You can see this at 5:41 on the fryer where he cooks the crispy chicken. He cancelled the cycle because they were in the middle of a rush, but this is meant to maximize the quality of the oil as well as maximize the life of a particular volume of oil so it doesn't need to be changed as often. I do agree that a video on this would be interesting!
I was an overnight maintenance guy at McDonalds about 15 years ago and I changed the oil every night. I assume its the same today.
@@Bradley-jn1xb I can only speak from my own experience, but the store that I was a crew trainer/weekend maintenance guy from 2014-2019 changed theirs once a week, sometimes once every two weeks, although the oil is ran through a filter that is changed daily. In fact, in this video, you can see the filter change timer is well past due🤣
I’m loving it 😊 keep it up
Wow this video made me realize, that McDonalds is basically just premade food you find in the freezer section at a grocery store thrown in a fryer…
rip to that crispy chicken filet that fell on the ground 🙏
F
im surprised you dont have different colored trays for each item, my store had blue small ones for mcchicken, white small ones for chrispy, the color of the big nugets ones but small for the fish
Ours is blue for fish, small yellow for mcchicken, white for crispy, big yellow for nuggets
It depends on the individual restaurant.
Your boss must really like this crew! Good work!
I worked at McDonalds when I was in high school back in the early 2000s. Funnest place i ever worked. Met alot of good friends. Back when it was still mostly ttens.
Fun fact. There are 24 nuggets in one bag. 2 bags to a basket.
36 bags to a case for a total of 864 nuggs a case.
When I worked there still, we went through 3 and a half cases in a 8hour shift once
In the uk its 56 nuggets per bag. 1 bag per basket