Reply to: Have you ever seen a McD Close Up ?

[mudskipper]

Worked in one in mid-80s. Was there about 3 months, but never made it past the green trainee badge. Was pretty crap at it mind you. £1.33 an hour IIRC. Remember them being meticulous about hygiene / cleanliness then - dunno what it's like these days.

[SupremeSpod]

That's the posh cure! The trackie bottom & hoodie cure is MaccyD's

Chavoflage!

[cailin maith]

Sushi and a bottle of Asahi are the best cure for a hangover.

That's the posh cure! The trackie bottom & hoodie cure is MaccyD's

[SupremeSpod]

Bacon!

Also good hangover cure

Sushi and a bottle of Asahi are the best cure for a hangover.

[cailin maith]

Sausage and Egg McMuffin - the food of champions!

Bacon!

That is a dilemma. I do love a Whopper, but as Spod says, you can't beat a McBreakfast.

Also good hangover cure

[MaryPoppins]

It's hangover food for me and sometimes, it's just food...

BigMac or Whopper - that's my dilemma!

That is a dilemma. I do love a Whopper, but as Spod says, you can't beat a McBreakfast.

[SupremeSpod]

It's hangover food for me and sometimes, it's just food...

BigMac or Whopper - that's my dilemma!

Sausage and Egg McMuffin - the food of champions!

[cailin maith]

It's hangover food for me and sometimes, it's just food...

BigMac or Whopper - that's my dilemma!

[the_rangdo]

For the most part it was pretty clean and (fairly) well organised with a couple of exceptions.

One manager decided to buy a batch of cheap toilet cleaner to cut costs. Turned out to be concentrated acid, melted the traps on the gents urinals.

The store I was at was based in a large shopping centre. The drains to the centre were blocked so the toilets backed up. There were 'floaters' around the kitchen but manager from above wanted us to stand on upturned trays and continue working Thankfully he wasn't listened to.

There was one poor chap that got electrocuted (fatally) - not going to go into details obviously.

[GillsMan]

Worked in one for longer than I care to admit really. No horror stories as such. Occasionally you'd drop a burger bun on the floor and, if nobody saw, you'd pick it up and use it anyway. The floor's mopped every half hour so it's probably not the end of the world.

Saw somebody sneeze into the shake mix once and made him chuck it away and clean the bucket, etc, before sending him home only.

It's a pretty clean place in all honesty.

[TestMangler]

About £2.50 to make a big batch I'd guess, assuming spuds are around £1.

I just had salad, with meat of course, and none of that Hellmans' carp , real Heinz Salad Creme.

What is the connection between Hellmans (mayonaise) and Salad Creme ????? They are different items entirely.

Thats like saying, didn't have any of that Jacob's Creek crap, had real coca cola.......

[the_rangdo]

Worked in one many years ago (circa 1988-1990) while I was at Uni - loved every minute

Got all 5 stars, progressed to Training Squad which got me a whole extra 5p/hr but more importantly a white badge instead of the standard yellow one

Oh happy memories of pitching curry sauce packets at the freezer wall and seeing how fast it would freeze (and the uncovered donuts that then took on a strangely curry/chocolate flavour)

[TimberWolf]

Moules marinière with cream, garlic and parsley for me tonight - I can hear the fresh mussels opening in the water...at least they're fresh then! And a nice bottle of Chablis with Simone Kopmajer playing in the background...

About £2.50 to make a big batch I'd guess, assuming spuds are around £1.

I just had salad, with meat of course, and none of that Hellmans' carp , real Heinz Salad Creme.

[DimPrawn]

Moules marinière with cream, garlic and parsley for me tonight - I can hear the fresh mussels opening in the water...at least they're fresh then! And a nice bottle of Chablis with Simone Kopmajer playing in the background...

You stylish masturbator you.

[hyperD]

I'd make a big batch to store in the freezer if I had one. How much do you estimate they cost to make?

I could cycle to McDonalds in 10 minutes

Definitely if time isn't an issue, batch freeze so you can have your instant access frozen chips.

I'm not sure of the true cost as you would have to add the following into the costs over batches to make it truly comparative:

1. Sunflower oil

2. Potato, vinegar, salt

3. Cost of gas/electricity for cooking

4. Freezer costs

5. Equipment: chip pan, sieve, mesh, thermometer

Without doubt, cooking your own food is cheaper in a direct out and out comparison with commercial outlets and produce, but you have to consider the other factors such as utilities and equipment.

And of course, the biggest hurdle that everyone uses: time (to learn the techniques and to carry them out) over convenience.


Moules marinière with cream, garlic and parsley for me tonight - I can hear the fresh mussels opening in the water...at least they're fresh then! And a nice bottle of Chablis with Simone Kopmajer playing in the background...