Grill Products - McDonald's Australia Training Video
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- Опубликовано: 8 авг 2021
- McDonald's Australia Orientation Training Video
McDonald's Crew Development Program (CDP) DVD
Copyright McDonald's Corporation Australia, 1998
Ripped from DVD, Sep 2020
Narrator: The customer must be able to taste pickle with each bite
Also narrator: Place one single lonely pickle on the burger
lmao
IKR, I work at McDonald's..and when they first told me "only one pickle on the cheeseburger", my thought was "WHAT?! They can't even taste it and pickles are the best part!"
@@pirategamer6630 every burger is supposed to have 2 pickles (depending on the size, it could be 1), but different stores have different rules based on their product manager
It is pretty silly tho
@@ursuchapotato That"s actually incorrect (the statement that all have 2).
Cheeseburgers and hamburgers only have 1 pickle. Big Macs, QPCs, etc. have two.
Crispy chickens have 2 crinkle cut pickles.
McChicken & fish have no pickle.
I always knew I'd learn grill close, but I didn't know it'd be on RUclips 15 years after leaving
😂😂😂
Thank you for your service.
Worked at McDonalds in 1993. They had a different system. The grill person cooked meat and placed it on trays in a cabinet that opened both ways. The bun person would do the same in another cabinet. The person dressing the burgers would grab whatever he needed, assemble the orders, place the completed burgers on top of two microwave ovens. Another worker wrapped the sandwiches, heat them up, and slid them to the front person. Good system. Had plenty of fun, even the fights among the workers were funny.
per my research both Systems co existed Until the mid 00's since both Systems apeared in both us and Australian training videos up Until that date
Stoned to the bone wondering how they make my mchunger mcdisappear
You need to eat McMunchies.
Lol
@@RoedererCristal Could always have a L IC V Cof (that's the abbreviation for it on screen lol)...or a L Caramel Frappe
1998 Maccas reminds me of my youth. Now you walk in and they tell uou to do the order yourself on the germ screens.
I know! Now they all seem to stand in the back watching customers come in and use the giant tablets. I still refuse to use the screen unless they are all literally hidden in the back. In the past though they usually see me walk over and will come right over and take my order.
@@velvetpilot2008 Wah wah!! I can't deal with progress! Wah wah!! Things are slightly different to the way they used to be! Wah wah waaaahhhh!!!
it's exactly 3am and i was woken up by this video
It’s 2:00 am and this is what I find interesting
Haha, same! It's literally 2:08am here right now in the UK. I worked at Maccies for a few years 15 years ago as my first ever job and although I kind of hated it at the time, looking back it definitely had it's positives and wasn't quite as tragic as I thought back then 😆 I was an actual wizard on chicken side.
You mean it's 12:57 am
@@danieltempleton7512timezones
Damn this is slow asf compared to today’s McDonald’s lol the girl putting the cheese on is hilarious 😂
lol... i remember my crewtrainer with me watching one of these videos "if you do it this slow we're gonna beat you up"
@@planetfonz hahahahha damn they were going to send Ronald McDonald to come put a hit out on you bro 😂
I worked in Maccies around 2007 and we were never told to wash our arms or wrists, just our hands. We also never had those weird cardboard circular things for the Big Macs either here in the UK! Must be an Aussie thing 😋 As a sidenote I still have one or two scars on my wrist from using that grill 😂
I have a lot of burns on my hand from using the grill (US McDonald's). It's my least favorite spot.
I was so excited about working with the foam boxes and lo n behold, the cardboard rings(called a collar) came in at the very time I started work, so all we had in foam was hotcakes, big breakies and scrambled eggs .... 30 yrs later I still have marks on my inner left arm from the hot grill cleaner during close, and I still can tolerate higher than normal temps on my hands while cooking
Maccies??
@@Adam-kx9gi You're not British I take it?
If only I’m the real world the workflow would be this easy!
If I work a Fast Food restaurant, I want to do only one thing...the register. I worked at an Arby's for a hot minute around 2007-2008, and I hated making the sandwiches. Fry station was "OK", but where I truly enjoyed my time was at the cash register. Everyone else hates the register, but not me, LOL.
This is McDonald’s or Chick-fil-A? So much care and professionalism on every bun. These actors act nothing like fast food assembly workers. No wonder they want to hire AI and robots. Popeyes got their employees practicing the rear naked choke.
"Hey, I hate to complain, but I've just been to the bathroom and found a huge McTurd floating there.."
I’ve never seen any McD’s employees being that cordial with each other, nor enunciate that clearly, let alone practice teamwork. Then again, all of the offerings I’ve had from McD’s looked like the last step of assembly was running the product over with a 5-ton.
Then they obviously should’ve watched this video!
I love the way the guy says pickle
I'll be honest as good of a system this is it looks like it only would be organized if it's one order at a time, otherwise it's bound to be chaos
Wow...only $4.95 for a Big Mac Meal
I know! Now it's like $12 I think
My burgers are thrown at a wall, chucked in a catapult and sent straight into a bag with no fucks giving.
This isnt how Aussie does Maccas anymore mate.
Tell him he's Dreaming.
🤣
Is it that bad now?
Because it's a completely different method. This is what happens when people assume complete knowledge when they have little to none.
This video was recorded in 1998, 6 years before burgers started being thrown at the wall.
Before 2004, all products were made in advance, cooked in batches, and held for 10 minutes.
Interesting watching what was a batch processing approach which has now been modified to a lean process. More recent videos show individual sandwiches etc being prepared one at a time. Very different toasting machine to achieve that also. Much less waste given maximum wait times allowed in each holding station but probably not as tasty - burgers here are grilled just before sandwiches are made - no drawers.
i still remember alll this equpment and it was 5 years ago
slovakia
the best equipment!
We used to put the onions on the meat after turning the meat for both hamburgers and Big Macs. I guess they changed that procedure because they don't flip the meat. We didn't use those circular cardboard rings.
45:36 IF IT'S NOT RIGHT. DONT SERVE IT
I would have assumed their most important ingredient was the beetroot.
13:10 if they are not right DONT
SERVE THEM
All of these menial, assembly-line tasks will soon be done much more uniformly and efficiently by robots. It's already started, and will increase as robots get cheaper, and staff shortages continue.
The human race is all doomed! 😮
I'd want my Big Mac made by Michelle, Luke, Lisa and Ben!
Seriously, I haven't been to MacDonald's in a while but last few times was over a year ago and my food was always good. I feel like McDonald's either has a surefire method that is hard to fail or they train their employees well. I know every location is different but my experience at the different McDonald's in my state has been pretty damn good.
Good job McDonald's! I still prefer the taste of Wendy's and BK burgers but McDonalds is always the better experience for me.
This was the type of maccas I worked in must be late 90s
Brings back memories of Revesby Maccas in the 90s...although we were so using American training videos and the Mcfeast deluxe was still the Mcfeast then... plus we were so busy during rush we ran 10:1 12/6 buns in - buns out (ie next lot of bin go down even the previous buzzer goes off... So pimping out a tray about every 30 secs. It was intense, especially on 10:1 grill.
I didn’t even know many places used training videos, I just had in person training
@@mathmark1770 the training was still in person. We would watch the video (VHS) in the crew room. Crew trainer would run through SOC at the same time. I did that as trainee in 92, then as crew trainer from 95-96.
@@raymondlowe7099 oh that makes sense, that’s honestly pretty cool
90s maccas kid here as well.. our store was a very old one on the gold coast, we had a newer clamshell grill, and a single flat grill.. busy times would see the flat grill with its searer come into action and the old crew show off their 80s skills.. I learnt to become a kitchen ninja thanks to those old crew... fkn loved it especially breakie... great fun.. the 80s training videos were hilarious, the big fake hand that comes to take the puppet mcnugget on the chicken and fish vhs got me everytime
production person: 'gimme a dozen regs on the pull'
buns: 'dozen regs on the pull thanks'
lol.. I know there was a call on just keep cooking a dozen.. maybe it was that
Dang, during rush at my McDonald's, I just drop 16 10:1 (8 on two grills)...it's absolute hell if you aren't careful.
I’m glad I can now cook at McDonald’s but only in Australia
Time to take a trip Down Under! 😅
WOW! That so inefficient compared to how we do those things in the USA
This was 1998
we're more efficent now
I started my first time at McDonald's 25 years ago and they were still doing this old assembly line kind of dressing the burgers then they moved to what was called made for you and was like you saw you saw the sandwich pop up on the screen and you kind of made the sandwich as it came up on the screen because McDonald's saw at the time their quality was going and it's degraded to what it is today where they just slap your burger together .😢
Oh my gosh just watching this is time consuming haha then now toasters and everything it’s a lot faster at my McDonald’s
A lot of McDonald's workers are worked to the core a bit...
"Is the spatula sharpened ?" "AGH ! **** ! Yeah, I'd say so ."
This was back when they cared for quality 😊
I forgot about the cardboard rings around the burgers
Never had rings in Europe or merica
@@youtubeforme we are a bit messy here in oz we need all the help we can get 😆
Gloves have to be banned.
Washing your hands is sufficient.
Wearing air tight gloves that support bacterial growth and skin diseases on workers hands and produce excessive waste can't be the future
They aren't really air-tight. The clear (table) gloves are actually relatively loose-fitting and comfortable. The blue gloves are air-tight and really uncomfortable, though.
Clearly ain't the future, this is 1998 bro :)
Damn, this shit's depressing.
most ninjitzu and depressing thing ive ever seen
Well, if the onions are reconstituted, they're not fresh, are they ?
What more can you expect from McDonald’s?
I thought pickles were called gherkins in Australia
interesting
Wow, a McDonalds crew with no blacks? Is this heaven?
LOL 😝 This is Australia 🇦🇺.
6:05 7:51 8:14 9:59 42:59 45:44