Food is secondary to the McDonald's corporation. They are one of the largest real estate owners in the world. And prime pieces of real estate at that. Think about how many McDonald's you see on corner lots, busy intersections, and at Times Square for God's sake.

But my kids sure love their food!!! (And, I've got a soft spot for a Quarter Pounder with cheese)

 

At McChunks, time is of the essence. The clock begins when your order is taken and stops once they clear it off the monitor they use. These times are looked at by the district, regional, and corporate managers. Stores fall under fire when the time exceeds some predetermined amount. Therefore, they will ALWAYS try to keep the people moving.

A few tips for you to avoid being moved to stall #1 or #2:

*when ordering, ask them "EXCLUDING ANY AND ALL VALUE MEALS, what is on special today." After they tell you, ask them "what else is on sale today." They (the store manager) have been known to conceal/hold back on the items with poor profit margins in an effort to make the stores bottom line look better. This also takes time, forcing them to stop concealing . It's a catch 22 for them . Store managers generally hate the $1 menu burgers; poor margins on them.
*after placing order, pull ahead just enough to let the next car get to the speaker to order, stop, and get your money ready. Then proceed to the first pay window.
*after paying, put your change away before pulling ahead to the pick up window. Take a moment to pet your dog or find a new CD if it's a store that has given you poor service in the past.

 

Yeah, but you're Canadian, so it's OK....

 

Have you noticed they will ring up stuff ala-carte on you? IE you order item #4, they ring the sandwich, potato, and drink separately, then charge you more when you don't notice. I've even had them tell me its the tax!

 

if you ever come out to my mcdonalds and do that, i will kill you!....literally. i hate the people who are slow *****.

and what you said was wrong..we make the most money on dollar stuff, and they are the favorite. i cant even fathom how many double cheeses and mcchickens i have made.

i currently work their(in fact i work today) if you have any questions about anything, jsut ask.

the place isnt as sick as anyone thinks.

in fact, we are really clean and dont microwave or reheat anything. or let it sit.

 

that doesnt happen....if it did, it was just some ******* person at the window or a mistake.

#4 is a big and tasty right?

 

if you have a problem with any resteraunt email or call corporate office. Don't even bother with the local manager, since he set the rules for the employees.

 

HA! I knew I was loved!

-Matt

 

I'd invite you to come wheeling in Minnesota, but I have a feeling you have better places north of the border without all the tree huggers.
EDIT...I just looked at a map...I'm about a hundred miles further north than you are. And about four hundred farther west. Go west, young man.

 

thats not true, the local manager does not set the rules.....Mcdonalds has one set standard.

true the rules do get bent or broken, but that happens with everything.

 

In Alberta they Micro-wave the burgers to get them hot.I've watched them

Michelle's daughter used to work at McCrap's and told us some horror stories.

They never seemed to listen to me when I suggested to them: "Better quality is what I want , NOT the Fastest Food".

 

well, your in canada.....that isnt the only weird thing they do there.

jsut joking, my whole family is from canada.

the microwave this is funny, the only time i have put a burger in the microwave is when somebody wanted cheese on their mcchicken and wanted it melted.

if you make extra food, and it sits, it is thrown away.

if the meat sits, its thrown away.

and what kind of horror stories is there? maybe my mcd's is just weird

 

Honest, the burger was placed in the MV for 20-30 seconds just before the hand-off to the bagger.

Lettuce that has turned Brown gets added to the good lettuce,Use of slightly Mouldy buns (mould is picked off by hand and still used),Nose picking (no latex gloves worn) just to name a few that I can remember.

 

Yeah, right. I've tried and there is NO WAY to contact McDonald's or Burger King through their websites. Both of these companies are a poor excuse for a restaurant, compared to what they were just a few years ago. I don't expect there to be Rhodes scholars manning the cash registers, but they should at least be able to know how to do THEIR JOBS. In my last 6 visits, my order was wrong EACH AND EVERY TIME. Wrong drink, missing items, onion when I said "no onion" (and the "this screen insures accuracy" also displayed no onion). The last McDonald's I was in had the shake machine pulled out from the wall, it was dis-assembled and the mix was pouring out of the front of the machine, all over the floor. Instead of cleaning it up, the employees were just walking around it (and no, it wasn't very busy).

I grew up in the restaurant business, so I know what it's like. But the continuous, never-ending screw-ups at these places is unacceptable. I have to be near starvation before I ever enter one again.

 

I agree....Should've pulled up....it's a FACT that they did something to your food. I used to work at a fast food restaruant, and every time a customer argued over something silly, the manager was not, um, 'happy' with the customer...