00:0011 Secrets McDonald's Employees Want You To Know
00:03Mobile Ordering
00:05Employees Prefer App Orders
00:07Clear Customization Reduces
00:10Errors And Indecisive Customers Lingering At Menus
00:12Speeding Service For Everyone
00:15Late Breakfast Orders Are Dicey
00:17Some Systems Switch To Lunch At
00:2010 20 Auto Canceling Breakfast Orders
00:22Manual Remakes Depend On Busy Staff
00:25Risking Disappointment
00:25Fries With No Salt Take Longer
00:28Asking For
00:30No Salt Fries Triggers A Fresh Batch
00:31Improving Quality But Adding Wait Time
00:34Avoid When Run
00:35The Job Can Be Life Threatening
00:37Some Employees Face
00:40Dangerous Situations
00:41Including Armed Robberies
00:42During Opening Hours
00:43When Doors Are Mistakenly Left Unlocked
00:45The Filet O'Fish Window
00:48Filet O'Fish Pad
00:50Cubase Have A 30 Minute Hold Time
00:51Avoid Near Expired Pieces
00:53By Requesting A Freshly Cooked Sandwich
00:55The fry window. Fries typically have a 7-minute whole time.
01:00Request fresh or visit during lunch rush for constantly replenished hot batches.
01:05Clothes don't lose the smell of oil.
01:10The fryers leaves a persistent canola oil smell on hair and clothes that can linger long after.
01:15Shifts. Pies aren't always fresh.
01:19Apple and other pie.
01:20Pies may sit in warmers for hours.
01:21Freshness varies widely despite their enduring nostalgic appeal.
01:25The sausage McMuffin trap.
01:28Many customers expect egg on a sausage.
01:30Sausage McMuffin, causing confusion and confrontations.
01:33Clearer naming could prevent misunderstanding.
01:35The infamous ice cream machine.
01:38Ice cream machines vary.
01:40Bury by store.
01:41Complex maintenance, self-clean cycles, and clunky interfaces.
01:45Caused downtime, not conspiracies.
01:48Not a secret.
01:50Clean up your spills.
01:51Employees juggle many tasks.
01:53Please wipe your spills before leaving.
01:55A few napkins and seconds help everyone.
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