I don't care what anyone says. This is hard work that deserves to be appreciated. Thank you for being that occasional comfort we all need McDonalds employee.
@@johnmiller6976 Not always. But flipping burgers and doing 10 other things simultaneously while 50 orders need to be completed within 20 minutes is hard work. It's the pressure of urgency my friend. You can feel it.
As a fast food worker i always tried to make people's food right, even when the manager got pissed. Somebody told me if you wouldn't eat it don't serve it. I took that shit to heart 🤣
I did the same. Worked at BK and my manager would get pissed that I'd pile jalapenos on the texas whopper. "No only 4 slices of Jalapenos". I was like dude, they ordered this for the jalapenos. I drew her name for the secret santa and bought her Midol.
@@FingerDawg That's childish af. You need to get right spiritually, wherever you find that. I worked the lowest of jobs and I'll still say that. Dig deeper
The McDonalds I worked at (Franchised) they would've yelled me at for taking longer then a minute to do all that. I don't miss it, this place looks much calmer just by seeing how clean it is.
Was about to say this. This is way too slow, and the blue glove only goes on one hand to be time-efficient. The spice-clicking is rapid-fire quick which sometimes misses the target a bit. I dunno what that fancy meat-tray he was using, but we got those colored ones red-white-blue that needs to be filled up properly for future orders, to yet again be time-efficient. At our place there's lot of yelling and fryers beeping all the time. 10-12 people trying to sell food for $2000+ each hour and "beat time-records", the stress level is high. The only time it can look like this is middle of the night when everything is a graveyard. This is most likely to just show off for the channel, but it kinda sends the wrong message to people how it actually looks like. If my job was like this it would be a blessing.
@@Digzitify We had the tiny tray at the store I worked at. Was literally meant for the quarter pounder meat for when it was finished since you aren't supposed to put the fresh quarter meat in the UHC (Universal Holding Cabinet) like the other products after they are cooked. I imagine this store that's showcased is likely only being recorded at times they are slow and being very methodical. There's a lot that I could see that you could cut down to ensure time not being wasted as well as being too leisurely but obviously for the video gotta slow it down and make it look proper.
Maybe this McDonalds is somewhere on the outskirts of a busy city with few customers. This was the case when I worked at my last McDs, few people came daily and so you can take you're time preparing a presentable meal. The first one was in a busy city center, really hectic and always filled with costumers.
It’s satisfying to see respect and pride in handling people’s food in this industry. While I don’t eat fast food, ever, I appreciated your point of view video and the professionalism displayed. Good for you!
People need to respect fast food workers. They work so hard for our comfort meal. Whenever I get meals, I always appreciate their work because they’re doing their best. Thank you for everything you do!
I remember coming home late from a slow but tough day at work on a cold rainy night. I was starving and was craving a quarter pounder. The best part was it was hot and fresh. It and it was the best QP I’ve ever had. I’ve never had one good as that one since.
@@the_brallon I always get a fresh hot n spicy and quarter pounder when I ask no mayo on the mcchicken or switch out an item on my QP Everytime guaranteed.
As a McDonald’s employee, I can testify that the most satisfying part of the table, is sliding the finished product over onto the HLZ. Another thing that’s satisfying, is after making a customer burger in a box, closing the box and wrapping the ticket over the top is also satisfying
It seriously ticks me off when people say things like that because somebody has to do it, and it’s a good start for work experience. My cousin‘s first job was at Mickey d‘s, he never complained and has everything that you could be blessed to have.
@@shawn6561 the problem of quality vs speed in which we are able to get cars thru is heavily criticised customers expect both but it’s simply unrealistic
@@SaintSullys Only reason I ever learned front of the house was because of a mouse. I'll never forget that night, mouse ran by first window and everyone just cowered, good thing I learned on my own. Ended up catching the mouse at the end of my shift with a small box.
Since I was old enough to finish one. Quarter Pounder with Cheese has been my go to burger. I travel for work alot and I really think McDonalds is still the best to grab a quick bite.
@@thrasherx2k1 You might wanna switch up McDonald's locations. The fresh patties to me seem juicy/greasy, hotter and have that cheese melt that makes it so good.
@@johnyseimah229 I mean of course lol but “every other burger” doesn’t have a tendency to not do it. I worked at McDonald’s for years and seen many stores be lazy and just not go get more seasoning and send out unseasoned shit food
One of the first things I noticed about your videos is the floors are always spotless. I know you and your team care about cleanliness, I’m pretty much the drill sergeant of cleanliness in the kitchen at the chick Fil a I work for. Kudos to you and your team, Stephen!
They are not that busy compared to others that's why there's looks so clean if they were busy they wouldn't have time to keep it that clean all the time
@@bobj287 Yeah, no. We have the privilege to watch whatever content Stephen provides for us. The little bit that’s shown isn’t the entire days worth of operations. “They are not that busy at all” because you got to watch a 3 minute RUclips video is actually a laughable assumption, lol.
@@uy7munir there are a million implements that could have worsened the process and product. McDonalds have very publicly upped their game in recent years. And I'm sure you have seen things done badly, especially at cheap places like McDonalds, but even if you haven't you are certainly capable of knowing that analytically, especially when considering factory amounts of product needing to be moved. This was a great video for good reason. Of all things to be a pompous dick about... what a strange case you chose
The peeps saying “you work at McDonald’s?!! 🤣” a jobs a job gotta start somewhere, start small end big respect to you sir making it with love and passion 🫡
You run your store with such efficiency, it’s apparent the level of pride you all take in your work which is why this McDonalds food looks amazing and appetizing. It would be a privilege to eat at your restaurant.
Man even the condiments are measurably squeezed on to the bread. The beauty of Mcdonald's is a consistent consumer experience regardless of which Mcdonalds location you typically go to.
I dont know if its still there but on netflix there was a movie recreating how mcdonalds started and spread. mcdonalds beat everybody in the food business because they made their kitchen layout like a factory cutting down on inconsistency and labor.
That's one of the things Ray Kroc pushed for. If you've watched The Founder, you see him taking a number of franchisees to task for adding all sorts of unrelated items to their menus. Basically ruining the McDonald's experience.
@@mvdiablo8202 As a worker, I'd assume it's cause the grill team at your usual place isn't good about keeping stocked up on no-onion meat 😭 But if you're talking about the quarter pounder, we usually pull up all QPCs since they're all cook to order
I used to work for McDonald's in the 90's as a freshman in high school, and I must say that's the cleanest grill area ever! Back in the day McDonald's had the burger lanes that had to stay full at all time, making sure the queing overs had fresh meat/fish fil-a and it was hard to keep the grill area clean like that. Man McDonald's workers got it made now😁
I went to a birthday party years ago at a relative's house, they work for McDonald's and had purchased a case of quarter pounder patties. They were cooking them on the barbecue grill... man those were amazing burgers.
I work at Culver’s, which if you don’t know is a Midwestern fast food chain out of Wisconsin. I find these videos fascinating due to the incredible differences in the methods used between us and McDonald’s, McD’s being much more standardized and automated while at Culver’s there is more manual work. For instance, we have regular shakers for all our spices whereas at McD’s you have those dispensers that drop a standard amount of seasoning, and you have a similar thing for sauces where we have squeeze bottles.
One of Mcdonald's biggest selling points is the consistency. Unless you're ordering from a particularly bad franchisee, you almost always know what you're getting. Everything will be almost identical every time - even if it isn't the best food in the business, it will always be what you expect it to be. The automated processes are all about this.
Same way I feel going from Pizza Hut the Dominos. Pizza Hut we had simpler more updated computer system, same with cutting techniques, frying food dish washing machine, food Prep etc. At Dominos we're prepping sauce bottles, using rags to clean using outdated food Prep/dish washing techniques etc. But they use company cars and fancier GPS. Ironically enough Pizza Hut spends way more money on aesthetics and product but Dominos makes more profit overall
I live in France. The Quarter Pounders (all of them, they are called Royale here, you know, the metric system) were swiped out of the menu in March 2019. They are coming back as "temporary burgers" one or twice a year during a month (never in the same time: when the Cheese is back, the Deluxe and the Bacon aren't). So I really miss them, that's why this video brings some satisfaction to me but also a desire :/
That's really interesting. The quarter pounder has been McDonald's flagship standard hamburger for a while, next to the Big Mac. Was there a menu item that was just like a quarter pounder in any way over there, like the Big n' Tasty?
@@RemnantCult A lot of people told McDonald’s France the Quarter Pounders are like a signature of McDonald’s with the Big Mac but they didn’t listen. To my comprehension, they think they have a lot of burgers to « cover » the Quarter Pounders (such as the Double/Triple Cheeseburger and Double/Triple Cheeseburger bacon) and it was better for the kitchen as the beef used was specific to these burgers (so now every French McDonald’s is using only one type of patty) The Big Tasty is a also a temporary burger in France, we have indeed a lot of temporary burgers changing each month, they are using this method to counter Burger King or Five Guys or any other fast food which are serious rivals to McDonald’s in France
The sounds. The way the food is made. The Constant Ringing and Cleaning. Never again will I return to this hell. But as always we appreciate the service.
I worked at a McDonalds in high school and depending on who was supervising you could at times makes yourself a fresh burger and grab some just pulled fries before break or going homes and it was so dam good like that pretty much as good as any meal on earth when it's like that.
I never thought about how the burger is assembled in the box, I always assumed it was just stacked. The closing part makes it so much more satisfying :D
We never did that shit when I worked there lol. You stacked it all from the bottom up and then closed the top. If this is how they do it now, no wonder the burgers are always a mess when you get them.
Anybody that has worked at McDonald's will know that the dreaded cowbell that goes off every single time someone orders a quarter pounder will forever haunt our dreams.
Damn I can’t believe ima say this but this kinda made me miss working at McDonalds lol Although this one looks a lot cleaner and way more efficient than the one I worked at. Nostalgia’s a hell of a drug.
Stephen, how long do regular patties usually last in the cabinet trays before grillers refill? And which are the hardest to 'time up' with the grillers in terms of keeping the trays fresh and on good rotation?
It depends but usually most stores are busy enough to where reg meat is cooked 8-15 minutes apart per tray and quarter is fresh, or if an order is canceled it can be used for 3-5 minutes before discarding as waste. Burger King is nasty though and their meat sits in trays for up to an hour sometimes while sitting in the grease because you’re trained to keep the patty grease in the tray to cover the patties
@@The1200s I use to work at mcdonals in my tower before my gm sarted throwing food at us when he got mad. Our food was never freash even our quarters its a store to store things tbh.
That was beautiful man. The quarter pounder is carrying me right now. In my darkest times the quarter pounder brings me light. I love McDonald’s and I love the quarter pounder. #theworkingman’slunch
I’ve never worked in fast food so this was pretty cool to watch! Never knew how the cooking actually worked! You guys really do work your butts off! And it’s a shame how there can be so many rude picky customers!
Great videos! Thanks for making them Stephen! Hello from Canada! I wonder why McDonalds head office never came up with a system or solution to prevent the cheese from sticking together, seems like the cheese slows everything down. Head office has systems and utensils in place for everything else.
If the factory making the cheese alternately offset the stacking of each slice back and forth, then one slice could be picked up much easier, regardless of how soft it was.
I worked at McDonald in 1983-84. The chicken McNugget were released then and drive thru started also. Mcd also all closed at 11pm and opened at 7am The close open shift cleaned the kitchen and lobby then. I did that too. Cash/ drive thru/ burger station/ fry station/ close open / Martin Brauer too
Interesting that the spice gets on after cooking, not before. I suppose it's done to avoid the spice sticking to the top cooker. Thanks for showing us here the typical QPC, as well as the Double QPC customized with Shredded Lettuce and Roma Tomato.
@@shawnrountree6813 yes it does. That's also why they salt fries after they come out of the fryer. Unless you marinade or brine the meat, adding the spice after cooking will give the customer more flavor
I find it really interesting to see how many gadgets the kitchen has to perform some of the most basic tasks the fastest way possible, instead of pouring the sauce he has a one click machine that covers it all instantly, instead of flipping the burger he has a double sided grill, pretty interesting to see fast food being industrialized.
The quarter pounders are always the move for me at McDonald's. As far as i know, they're always cooked fresh to order and the normal burgers, like the mcdoubles, are usually not cooked fresh to order. If im wrong, someone please correct me, but the taste is definitely very different for sure.
I like the old way they made burgers. Had a grill guy and they'd do runs. They didn't have the holding bins and the automated grills. Bring it back to the 80s
To Stephen Patula: At 0:12, I see you use more ketchup than mustard. Why do McDonald's do this? (Not that I'm against it, I'm just extremely curious). (PLEASE answer immediately).😅
I love when quarter pounders are full of juicy oils that spill out when you bite or squeeze them. Unfortunately at my location sometimes I get the dry patties :c
As an ex-employee from 20 years ago, here's my tip: If you want a fresh patty 100% of the time, just ask "meat no salt". It takes a bit longer, might have slightly less flavor, but it's always fresh. =)
I love McDonald's burgers and fries. It's also good in the Philippines and Japan. It's a comfort in consistency. Thanks for taking pride in preparing that food!
Damn I always assumed the burgers were pre-cooked and just heated. No wonder they taste pretty good. The key is to get them hot. If it's been sitting out for a while it's disappointing, but if it's fresh like right after you made it, it's one of my favorite fast food burgers.
I remember working at McDonald’s in the early 90’s! I was a grill cook, and a damn good one! I had so many customers come in who would only want me to make their food. They wouldn’t accept it from no other cook. My store manager asked me three times to be a manager, which I didn’t accept each time. I have my reasons (although I won’t reveal that here). Yes, it is a lot of hard work. Fast food can be a rough and demanding job! Period! Peace.
@@couragecrusader7649 - That’s too bad! I know that I would have been a good manager. A real team player. I would have been stern, but fair. I would have had the passion to be the authority of a business. Oh, well! Peace.
There is nothing like a fresh quarter pounder. Had one for the first time the other week {im over 30}. I knew right away it was fresh because the patty was hot and it was unlike any McDonalds burger i've ever had. Almost unreal, I was stunned
It was always a pet peeve of mine when coworkers folded the box closed while the burger is still in two pieces. More often than not closing it that way results in a lopsided burger. Ultimately nobody gives a fuck, but I would always make sure to take the extra second and finish putting the bun together before closing the box. Love these vids in any case. Brings back a lotta memories. Thanks OP!
Yeah I've experienced this POV as well during my teenage years. Looks like the system barely changed. In fact, during long wait times at Mcdonalds, me and people who have previously worked in Mcdonalds before should be allowed to go round the back and make my own orders.
This video gave me PTSD lol One thing I noticed was that the filmer actually works a bit slower than a lot of the people I worked with, but he also does everything completely perfect according to procedure which is far more impressive than being able to go fast while cutting corners like a lot of people do.
Now that's how its done. Fresh food, hot food like the McDonald's brothers dream for what they started. I use to work at McDonald's back in the 90s, I miss working for McDonald's. Great video. Thinking about coming back to McDonald's.
My favorite failed marketing story is that Wendy's started advertising that they had 1/3 pound burgers to fight McDonald's 1/4 pounder, but the American public was so dumb that they thought that 1/3 is less than 1/4
I quit this job a year ago to go back to school. Even as jaded as I am, I still felt some satisfaction every time I scraped a burger off the grill cleanly, without leaving any of the sear on the cooking surface.
I would always smack our patties together because 7/10 it would be stuck together, even 4-1. Thankful I don’t work in food anymore and thankful for your service.
As someone who worked at McDs when I was 15/16 (back in 1999-2000), its crazy that other than the automatic grill hood thing coming down to press the burgers literally everything else looks exactly the same lol.
Man your store is a lot nicer than the one I worked at. You weren't getting yelled at to hurry up and actually had time to make the burgers nice. Mine was falling apart, for months on end multiple sides of the grill would be down lol.
How the grease not burn your hand when the thing came up? I always had to wait for the thing to go all the way up before I put the pepper on the QP meat
Glad people get see this in action. I never worked fast-food only in local restaurants and warehouses. I just don't think that people that order the food realize how fast you need to move to get it correct. Thank you and hope others thank you as well.
I don't care what anyone says. This is hard work that deserves to be appreciated. Thank you for being that occasional comfort we all need McDonalds employee.
Flippin burgers is hard work.. LMAO!
@@johnmiller6976 Not always. But flipping burgers and doing 10 other things simultaneously while 50 orders need to be completed within 20 minutes is hard work. It's the pressure of urgency my friend. You can feel it.
@@johnmiller6976 If they're on their feet for eight hours a day you're goddamn right it's hard work
Says the burger flippers. LMAO
@@johnmiller6976 You do it then. And they don't pay enough to cover rent anywhere.
As a fast food worker i always tried to make people's food right, even when the manager got pissed. Somebody told me if you wouldn't eat it don't serve it. I took that shit to heart 🤣
I did the same. Worked at BK and my manager would get pissed that I'd pile jalapenos on the texas whopper. "No only 4 slices of Jalapenos". I was like dude, they ordered this for the jalapenos. I drew her name for the secret santa and bought her Midol.
@@yourface3154 😂😂😂 Whopper gang 😤🤟🏾
Respect
@@FingerDawg I don't know what you just said, little kid. But you special.
@@FingerDawg That's childish af. You need to get right spiritually, wherever you find that. I worked the lowest of jobs and I'll still say that. Dig deeper
The McDonalds I worked at (Franchised) they would've yelled me at for taking longer then a minute to do all that. I don't miss it, this place looks much calmer just by seeing how clean it is.
He's going entirely too slow. I worked at a Corp. Busy busy store as my first job. Pre door dash. Grill isn't for the weak .
Was about to say this. This is way too slow, and the blue glove only goes on one hand to be time-efficient. The spice-clicking is rapid-fire quick which sometimes misses the target a bit. I dunno what that fancy meat-tray he was using, but we got those colored ones red-white-blue that needs to be filled up properly for future orders, to yet again be time-efficient. At our place there's lot of yelling and fryers beeping all the time. 10-12 people trying to sell food for $2000+ each hour and "beat time-records", the stress level is high. The only time it can look like this is middle of the night when everything is a graveyard.
This is most likely to just show off for the channel, but it kinda sends the wrong message to people how it actually looks like. If my job was like this it would be a blessing.
@@Digzitify We had the tiny tray at the store I worked at. Was literally meant for the quarter pounder meat for when it was finished since you aren't supposed to put the fresh quarter meat in the UHC (Universal Holding Cabinet) like the other products after they are cooked.
I imagine this store that's showcased is likely only being recorded at times they are slow and being very methodical. There's a lot that I could see that you could cut down to ensure time not being wasted as well as being too leisurely but obviously for the video gotta slow it down and make it look proper.
Maybe this McDonalds is somewhere on the outskirts of a busy city with few customers. This was the case when I worked at my last McDs, few people came daily and so you can take you're time preparing a presentable meal. The first one was in a busy city center, really hectic and always filled with costumers.
@@michaeln8216 Grill isn't for the weak? Dude pushed a button and the grill did it for him.
I never knew how relaxing and interesting watching a McDonalds employee cook burgers could be.
So sad. Being a real cook seeing this work.
It’s satisfying to see respect and pride in handling people’s food in this industry. While I don’t eat fast food, ever, I appreciated your point of view video and the professionalism displayed. Good for you!
People need to respect fast food workers. They work so hard for our comfort meal.
Whenever I get meals, I always appreciate their work because they’re doing their best. Thank you for everything you do!
You’re welcome
Happy to help 👊
@@Yusha_VL you’re welcome!
Yes I'll take 2 cheese grease burgers a medium grease fries 🍟 and a large grease coke with an extra side of grease 🙂
Sometimes the employees get my order wrong lol
I remember coming home late from a slow but tough day at work on a cold rainy night. I was starving and was craving a quarter pounder. The best part was it was hot and fresh. It and it was the best QP I’ve ever had. I’ve never had one good as that one since.
Next time ask for it with out something for example pickles or onions they'll make you a new one instead of giving you one they made 30 minutes ago.
@@Invincible-Under-the-Sun why?
@@Invincible-Under-the-Sun no lmfao thats not how it works, if you want a fresh burger just ask cook to order and i literally work at a mcdonalds
@@the_brallon I always get a fresh hot n spicy and quarter pounder when I ask no mayo on the mcchicken or switch out an item on my QP Everytime guaranteed.
@@Invincible-Under-the-Sun no they dont just make the sandwich once they get the meat, they make the sandwich or burger when they get the order ffs
As a McDonald’s employee, I can testify that the most satisfying part of the table, is sliding the finished product over onto the HLZ.
Another thing that’s satisfying, is after making a customer burger in a box, closing the box and wrapping the ticket over the top is also satisfying
👎 yes and no
wish i had that long line table at kfc
No the most satisfying feeling is clocking out
@@blackjew8133 onggggggg
Nah definitely the wrap
When I was a kid everyone said do well in school so you don’t end up flipping burgers at McDonald’s. Jokes on them you don’t have to flip them!
That clam grill for quarter pounders came out in about 1985 here in Canada if I recall
It seriously ticks me off when people say things like that because somebody has to do it, and it’s a good start for work experience. My cousin‘s first job was at Mickey d‘s, he never complained and has everything that you could be blessed to have.
This is why you always be nice to people that make your food. Great job, looks tasty
My local McDonald’s needs a lesson from you. Nothing but respect for what you do. Thanks for the POV of the pride your team puts into the food.
why is that
this is one of the slowest Mcdonalds I have seen coming from a worker
damn thats how easy it is to get your respect?
@@IWasNoah exactly. Been at McDonalds for over 10 years and don't understand all the worship...However I do think he is helping humanize us to people.
@@shawn6561 the problem of quality vs speed in which we are able to get cars thru is heavily criticised customers expect both but it’s simply unrealistic
Things must have really changed in the last decade. When I worked for McDs, if I cooked 1/4 pound like that, the lineup would be hours or days long.
They slimmed down their menus for "COVID" (employee shortages).
Front of house today is whats bad about mcD, in my city, slow to give out orders and that
Facts 🤣
@@SaintSullys Only reason I ever learned front of the house was because of a mouse. I'll never forget that night, mouse ran by first window and everyone just cowered, good thing I learned on my own. Ended up catching the mouse at the end of my shift with a small box.
Worked there back in the 90s.
Since I was old enough to finish one. Quarter Pounder with Cheese has been my go to burger. I travel for work alot and I really think McDonalds is still the best to grab a quick bite.
Since they switched to fresh to order 1/4 lb patties the quarter lb burgers have been the best, even beating out the big Mac imo
@@thrasherx2k1
You might wanna switch up McDonald's locations. The fresh patties to me seem juicy/greasy, hotter and have that cheese melt that makes it so good.
@@thrasherx2k1
I guess you like the mystery meat patties then. That's ok! 😆
“Only pickles….I’ll throw another pickle on there” -S. Patula , a man of the people.
This really popped up on my algorithm because of the quarter pounder E. coli scare haha
A double quarter pounder with cheese is the greatest sandwich ever from McDonalds, i never get anything else.
order with mac sauce is pure perfection
I agree, the 10:1 meat they use for other burgers is trash in comparison.
When they actually season it and it doesn’t sit for 10 mins yeah it’s good
@@Catolystc thats with every kind of burger from anywhere..a burger needs to be eating right away after its made
@@johnyseimah229 I mean of course lol but “every other burger” doesn’t have a tendency to not do it. I worked at McDonald’s for years and seen many stores be lazy and just not go get more seasoning and send out unseasoned shit food
One of the first things I noticed about your videos is the floors are always spotless. I know you and your team care about cleanliness, I’m pretty much the drill sergeant of cleanliness in the kitchen at the chick Fil a I work for. Kudos to you and your team, Stephen!
They are not that busy compared to others that's why there's looks so clean if they were busy they wouldn't have time to keep it that clean all the time
@@bobj287 Yeah, no. We have the privilege to watch whatever content Stephen provides for us. The little bit that’s shown isn’t the entire days worth of operations. “They are not that busy at all” because you got to watch a 3 minute RUclips video is actually a laughable assumption, lol.
if only you knew what you were talking about i work there and don't say you use to that means nothing unless there now
@@bobj287 I know what I’m talking about.
Sounds like the day to day kitchen operations of your restaurant should be re-examined.
What professionalism! I didn't know that much went into making a Quarter Pounder. That makes me appreciate McDonald's even more. Thank you!
you literally didn't know how a hamburger is made? Wow.
@@uy7munir there are a million implements that could have worsened the process and product. McDonalds have very publicly upped their game in recent years. And I'm sure you have seen things done badly, especially at cheap places like McDonalds, but even if you haven't you are certainly capable of knowing that analytically, especially when considering factory amounts of product needing to be moved. This was a great video for good reason. Of all things to be a pompous dick about... what a strange case you chose
Marketing: successful.
What do you think a burger is magically shows up? Duh, they cook it and put it together. lol have you ever cooked?
The peeps saying “you work at McDonald’s?!! 🤣” a jobs a job gotta start somewhere, start small end big respect to you sir making it with love and passion 🫡
Never realized everything was so precisely measured. That’s cool to watch
Those do not look fully cooked. When I worked at Hardee's I used to put them on the grill with weighted plates!
@@guyfawkesuThe1there’s a weighted flat drop grill coming down on them with a timer. McDonald’s has everything dialled in
Dont often eat Mcdonald's burgers nowadays, but there's something appetizing seeing the food being made here.
Respect to these hardworking folks.
the mcdonalds burger patties are the only healthy thing there. 100% beef.
@@VR-oy3fuCan't forget to mention the round eggs. 100% frash cracked eggs
Thanks for the content dude. It’s easy to forget that a human is preparing your food. Keep going man.
Cheers from germany! In germany someone else makes the food
Thank you so much for making these I love watching all of them. You make me want McDonald’s more than any commercial could
You run your store with such efficiency, it’s apparent the level of pride you all take in your work which is why this McDonalds food looks amazing and appetizing. It would be a privilege to eat at your restaurant.
GOD BLESS THE HANDS THAT MAKE MY FOOD AT MCDONALDS
These videos are so satisfying idk why. 😂😂
Right! It’s more funny because I’m vegan 😂
@@living2dream How to tell someone is a vegan:
1: they’ve told you
Man even the condiments are measurably squeezed on to the bread. The beauty of Mcdonald's is a consistent consumer experience regardless of which Mcdonalds location you typically go to.
I dont know if its still there but on netflix there was a movie recreating how mcdonalds started and spread. mcdonalds beat everybody in the food business because they made their kitchen layout like a factory cutting down on inconsistency and labor.
condiments are very carefully measured to keep costs down everything is measured and weighed.
It’s always too much for me I’m the one who always has to pull forward because I don’t want ketchup & onions on my burger 🤣
That's one of the things Ray Kroc pushed for. If you've watched The Founder, you see him taking a number of franchisees to task for adding all sorts of unrelated items to their menus. Basically ruining the McDonald's experience.
@@mvdiablo8202 As a worker, I'd assume it's cause the grill team at your usual place isn't good about keeping stocked up on no-onion meat 😭
But if you're talking about the quarter pounder, we usually pull up all QPCs since they're all cook to order
Love the videos bro! The quarter and double quarters are my favorite.
I used to work for McDonald's in the 90's as a freshman in high school, and I must say that's the cleanest grill area ever! Back in the day McDonald's had the burger lanes that had to stay full at all time, making sure the queing overs had fresh meat/fish fil-a and it was hard to keep the grill area clean like that. Man McDonald's workers got it made now😁
Nah this is just a dead McDonald's, not busy at all. Probably a location with no drive thru or in the middle of nowhere or some shit.
I went to a birthday party years ago at a relative's house, they work for McDonald's and had purchased a case of quarter pounder patties. They were cooking them on the barbecue grill... man those were amazing burgers.
I work at Culver’s, which if you don’t know is a Midwestern fast food chain out of Wisconsin. I find these videos fascinating due to the incredible differences in the methods used between us and McDonald’s, McD’s being much more standardized and automated while at Culver’s there is more manual work. For instance, we have regular shakers for all our spices whereas at McD’s you have those dispensers that drop a standard amount of seasoning, and you have a similar thing for sauces where we have squeeze bottles.
Butter burger w cheese
One of Mcdonald's biggest selling points is the consistency. Unless you're ordering from a particularly bad franchisee, you almost always know what you're getting. Everything will be almost identical every time - even if it isn't the best food in the business, it will always be what you expect it to be. The automated processes are all about this.
Culvers tastes better for sure lol
Same way I feel going from Pizza Hut the Dominos. Pizza Hut we had simpler more updated computer system, same with cutting techniques, frying food dish washing machine, food Prep etc. At Dominos we're prepping sauce bottles, using rags to clean using outdated food Prep/dish washing techniques etc. But they use company cars and fancier GPS. Ironically enough Pizza Hut spends way more money on aesthetics and product but Dominos makes more profit overall
because you cook with love
Love your stuff Stephen. I wish all Maccas food Techs took the time to prepare like you do. Watching from Australia.
I live in France. The Quarter Pounders (all of them, they are called Royale here, you know, the metric system) were swiped out of the menu in March 2019. They are coming back as "temporary burgers" one or twice a year during a month (never in the same time: when the Cheese is back, the Deluxe and the Bacon aren't).
So I really miss them, that's why this video brings some satisfaction to me but also a desire :/
That's really interesting. The quarter pounder has been McDonald's flagship standard hamburger for a while, next to the Big Mac. Was there a menu item that was just like a quarter pounder in any way over there, like the Big n' Tasty?
@@RemnantCult A lot of people told McDonald’s France the Quarter Pounders are like a signature of McDonald’s with the Big Mac but they didn’t listen.
To my comprehension, they think they have a lot of burgers to « cover » the Quarter Pounders (such as the Double/Triple Cheeseburger and Double/Triple Cheeseburger bacon) and it was better for the kitchen as the beef used was specific to these burgers (so now every French McDonald’s is using only one type of patty)
The Big Tasty is a also a temporary burger in France, we have indeed a lot of temporary burgers changing each month, they are using this method to counter Burger King or Five Guys or any other fast food which are serious rivals to McDonald’s in France
who cares about your EU terms ITS A QUATER POUND OF MEAT NOT A FUCKING ROYALE POUND
What they call a whopper?
@@huge_legend9944 “I don’t know, I didn’t go to Burger King”
The sounds. The way the food is made. The Constant Ringing and Cleaning. Never again will I return to this hell. But as always we appreciate the service.
I worked at a McDonalds in high school and depending on who was supervising you could at times makes yourself a fresh burger and grab some just pulled fries before break or going homes and it was so dam good like that pretty much as good as any meal on earth when it's like that.
I think most McDonald's allow you a free meal right? Does it matter who prepares it?
@@wewhoareabouttodiesaluteyo9303 it was half off way back then but most managers wouldn't make you pay.
I never thought about how the burger is assembled in the box, I always assumed it was just stacked. The closing part makes it so much more satisfying :D
We never did that shit when I worked there lol. You stacked it all from the bottom up and then closed the top. If this is how they do it now, no wonder the burgers are always a mess when you get them.
@@oofowie8882 lol
Anybody that has worked at McDonald's will know that the dreaded cowbell that goes off every single time someone orders a quarter pounder will forever haunt our dreams.
The level of accuracy in this comment scares me
Oh my God yes
Wow great job. Hard working folks right there.
This man really Spongebob in real life. What a hero
Thank you for your hard work and keeping people fed.
This has to be the most sanitary meal preparation I've ever seen at a McDonald's
Somebody from McDonald's should be compiling these videos and make them training videos. The shame is many McDonalds don't run this smoothly.
Damn I can’t believe ima say this but this kinda made me miss working at McDonalds lol Although this one looks a lot cleaner and way more efficient than the one I worked at. Nostalgia’s a hell of a drug.
Wow. Being that it's calm. Doesn't look to bad, but when it's busy....
New level of respect
I don't even eat fast food anymore and I still watch videos like this lol
the normal quarter pounder with mac sauce instead of ketchup/mustard is the best thing ive ever had at mcdonalds
So by logic, a double quarter pounder should be twice as good right?
Stephen, how long do regular patties usually last in the cabinet trays before grillers refill? And which are the hardest to 'time up' with the grillers in terms of keeping the trays fresh and on good rotation?
It depends but usually most stores are busy enough to where reg meat is cooked 8-15 minutes apart per tray and quarter is fresh, or if an order is canceled it can be used for 3-5 minutes before discarding as waste. Burger King is nasty though and their meat sits in trays for up to an hour sometimes while sitting in the grease because you’re trained to keep the patty grease in the tray to cover the patties
@@The1200s I use to work at mcdonals in my tower before my gm sarted throwing food at us when he got mad. Our food was never freash even our quarters its a store to store things tbh.
Lol, at the one I used to work at? For hours.
5-15 Mins at my place, after that we throw them in the waste bucket.
@@cjjones4017 what city are you in? I’m not going there lol no offense
Double Quarter Pounder is my favorite McD Burger 🍔, it has fresh meat and the meat-cheese ratio is just perfect! 🥰
Facts that shiii the only good thing
That was beautiful man. The quarter pounder is carrying me right now. In my darkest times the quarter pounder brings me light. I love McDonald’s and I love the quarter pounder. #theworkingman’slunch
I love your job my guy ❤
I’ve never worked in fast food so this was pretty cool to watch! Never knew how the cooking actually worked! You guys really do work your butts off! And it’s a shame how there can be so many rude picky customers!
Great videos! Thanks for making them Stephen! Hello from Canada! I wonder why McDonalds head office never came up with a system or solution to prevent the cheese from sticking together, seems like the cheese slows everything down. Head office has systems and utensils in place for everything else.
One of the main reasons is it not being kept at the correct temp and thus it melts. Need to keep it on fresh ice
If the factory making the cheese alternately offset the stacking of each slice back and forth, then one slice could be picked up much easier, regardless of how soft it was.
@@ArtimusPyleFilms they do, and it still melts. You think you're smarter than one of the world's largest companies?
@@stopsallmelb nope.
@@ArtimusPyleFilms exactly pipe down little boy. Shut up.
this is why, i only eat quarter pounders. always hot and fresh
I worked at McDonald in 1983-84. The chicken McNugget were released then and drive thru started also. Mcd also all closed at 11pm and opened at 7am
The close open shift cleaned the kitchen and lobby then. I did that too. Cash/ drive thru/ burger station/ fry station/ close open / Martin Brauer too
The music at the end is like in a video game when you complete a level-in this case, completing the quarter pounder order.
Interesting that the spice gets on after cooking, not before. I suppose it's done to avoid the spice sticking to the top cooker. Thanks for showing us here the typical QPC, as well as the Double QPC customized with Shredded Lettuce and Roma Tomato.
No. The spice goes on after cooking because it will provide more flavor than if you add it before.
@@mistere5857 no it doesnt
@@shawnrountree6813 yes it does. That's also why they salt fries after they come out of the fryer. Unless you marinade or brine the meat, adding the spice after cooking will give the customer more flavor
What's the spice put on there actually? Hard to tell in this video.
@@mmartinez85 I've read in a Fast Company article there's black pepper. I don't know if there's anything more, though I would guess salt.
I find it really interesting to see how many gadgets the kitchen has to perform some of the most basic tasks the fastest way possible, instead of pouring the sauce he has a one click machine that covers it all instantly, instead of flipping the burger he has a double sided grill, pretty interesting to see fast food being industrialized.
The quarter pounders are always the move for me at McDonald's. As far as i know, they're always cooked fresh to order and the normal burgers, like the mcdoubles, are usually not cooked fresh to order. If im wrong, someone please correct me, but the taste is definitely very different for sure.
You are correct but to be fair the regular burgers go really quickly so almost fresh quarters always cooked to order
I can not remember the last time my Quarter Pounder was fresh cooked.
They are always dried out and tasteless.
@@gordonwelcher9598 might just be the location. I've never had one that wasn't fresh.
I like the old way they made burgers. Had a grill guy and they'd do runs. They didn't have the holding bins and the automated grills. Bring it back to the 80s
That is the cleanest McDonalds I have ever seen...Great job!
To Stephen Patula: At 0:12, I see you use more ketchup than mustard. Why do McDonald's do this? (Not that I'm against it, I'm just extremely curious). (PLEASE answer immediately).😅
I love when quarter pounders are full of juicy oils that spill out when you bite or squeeze them. Unfortunately at my location sometimes I get the dry patties :c
Quarter Pounders with bacon are the best.
As an ex-employee from 20 years ago, here's my tip: If you want a fresh patty 100% of the time, just ask "meat no salt". It takes a bit longer, might have slightly less flavor, but it's always fresh. =)
Man, those regular quarter pounders a.k.a. little, tiny cheeseburgers... I love those damn things lol. They are my kryptonite lol.
how is it tiny? its normal size
I love McDonald's burgers and fries. It's also good in the Philippines and Japan. It's a comfort in consistency. Thanks for taking pride in preparing that food!
Damn I always assumed the burgers were pre-cooked and just heated. No wonder they taste pretty good. The key is to get them hot. If it's been sitting out for a while it's disappointing, but if it's fresh like right after you made it, it's one of my favorite fast food burgers.
I remember working at McDonald’s in the early 90’s! I was a grill cook, and a damn good one! I had so many customers come in who would only want me to make their food. They wouldn’t accept it from no other cook. My store manager asked me three times to be a manager, which I didn’t accept each time. I have my reasons (although I won’t reveal that here). Yes, it is a lot of hard work. Fast food can be a rough and demanding job! Period! Peace.
Being manger sucks. I felt bad for my managers. Constant abuse from higher ups and employees.
@@couragecrusader7649 - That’s too bad! I know that I would have been a good manager. A real team player. I would have been stern, but fair. I would have had the passion to be the authority of a business. Oh, well! Peace.
There is nothing like a fresh quarter pounder. Had one for the first time the other week {im over 30}. I knew right away it was fresh because the patty was hot and it was unlike any McDonalds burger i've ever had. Almost unreal, I was stunned
Bro, all these beeps are making my ptsd go on. Ahhh 4 years of this.
It was always a pet peeve of mine when coworkers folded the box closed while the burger is still in two pieces. More often than not closing it that way results in a lopsided burger. Ultimately nobody gives a fuck, but I would always make sure to take the extra second and finish putting the bun together before closing the box. Love these vids in any case. Brings back a lotta memories. Thanks OP!
Yeah I've experienced this POV as well during my teenage years. Looks like the system barely changed.
In fact, during long wait times at Mcdonalds, me and people who have previously worked in Mcdonalds before should be allowed to go round the back and make my own orders.
Probably doing it for the sake of the video
This video gave me PTSD lol
One thing I noticed was that the filmer actually works a bit slower than a lot of the people I worked with, but he also does everything completely perfect according to procedure which is far more impressive than being able to go fast while cutting corners like a lot of people do.
I'd rather have a nice looking burger than a fast but ugly one. Let me wait 5 minutes longer.
Sorry to hear that. 😢
Why is this so satisfying to watch
Now that's how its done. Fresh food, hot food like the McDonald's brothers dream for what they started. I use to work at McDonald's back in the 90s, I miss working for McDonald's. Great video. Thinking about coming back to McDonald's.
My favorite failed marketing story is that Wendy's started advertising that they had 1/3 pound burgers to fight McDonald's 1/4 pounder, but the American public was so dumb that they thought that 1/3 is less than 1/4
What about price tho?
@@gheezymarro8755 it was A&W. Based off articles I found, the prices seemed to be the same as McDonalds.
Why anyone still goes to McDonald's is beyond me. So many better options for less money.
When are you going to get a real man's job?!
I love watching all the little shortcuts they use to save time.
I actually did not know they made them fresh. Thanks for the video.
I quit this job a year ago to go back to school. Even as jaded as I am, I still felt some satisfaction every time I scraped a burger off the grill cleanly, without leaving any of the sear on the cooking surface.
You should have taken a bow. That was magnificent.
The cross-contamination is next level for sure 😂
I would always smack our patties together because 7/10 it would be stuck together, even 4-1. Thankful I don’t work in food anymore and thankful for your service.
Wow that's was unexpectedly impressive. Understated job. Thanks man
Hard work, with precision. Well done.
Now I understand why SpongeBob loves his job so much this is so satisfying. 🍔🍟
🧐Only if all fast food spots were this clean😤
As someone who worked at McDs when I was 15/16 (back in 1999-2000), its crazy that other than the automatic grill hood thing coming down to press the burgers literally everything else looks exactly the same lol.
This guy makes burgers and sandwiches exactly like the ones you see in the ads
It's nice seeing different looking mcdonalds
Man your store is a lot nicer than the one I worked at. You weren't getting yelled at to hurry up and actually had time to make the burgers nice. Mine was falling apart, for months on end multiple sides of the grill would be down lol.
every time i go to a McD's now I think of you - I hope my servers are as talented and dedicated
I worked at a Panera Bread for a few months and I will never again underestimate the difficulty of working in food service.
This brings back memories,not good ones but still memories
Man this just triggered some sort of deep seeded McDonalds craving. Im heading there now.
I’m so glad they sell the deluxe now with mayo and lettuce, the McDlt is my all time favorite sandwich from there
How the grease not burn your hand when the thing came up? I always had to wait for the thing to go all the way up before I put the pepper on the QP meat
You just get used to it🤷♂️ thats what i did
Bro the fresh quarter pounders are straight FIRE.
Woah seeing how it's made is pretty cool, thanks for sharing!
Why can’t my mcdonalds take this much pride in what they do. 👏🏼 well done
Glad people get see this in action. I never worked fast-food only in local restaurants and warehouses. I just don't think that people that order the food realize how fast you need to move to get it correct. Thank you and hope others thank you as well.