Stok's Gonna Go On WelfareFollow

This is after cooking. We had a "prep cabinet" where we'd store pre-cooked meat for a "short" amount of time (24 minutes I think was the normal max). It was heat and moisture regulated, hence the neon-green additive (to keep the meat moist). The worst is finding a piece of meat that fell off the prep tray and sat in the bottom of the cabinet for hours. It positively glowed in the dark after that.
Now I remember so much about the job! Those meat cabinets had a water reservoir in the top with a sensor. To keep the sensor from beeping (meaning it's gone dry) I would just put a pickle slice over it. That's keepin' things fresh!

So THAT'S what the pickles are for.

I know nobody actually eats those things...

Huh. No such animal when I worked there. We had a steam cabinet thingie but no neon green additives. Worst we had was when you'd leave chicken nuggets in the warming drawer all day and they'd turn brown and leathery. On the plus side, I used to see friends come up to the counter and order a nine pack of chicken nuggets and I would cram that puppy full. You can get about 25 into a nine piece box if you piece them in there right

Then again, I worked for McD's back in my first year of college so it was over a decade ago. Maybe green additive technology has blossomed since then.

My fiance worked there in high school, I've heard all the gross food stories.

The burger patties melt if you don't cook them before they thaw, they're so full of fat. The leftover ones when he was there were not coated in green additive, but soaked in fat to keep them from drying out. Most of the cooks would leave the fat coating on the burgers when they cooked them, he was the only one who would squeeze them out to be drier, because it made him nauseous to watch people eat them all greasy.

Then there were the people dropping things in the deep-fryer, picking stuff up off the floor, not washing their hands, and stealing from the company. But you probably get that at any fast food place.

Honestly, I guess things have changed in the past decade because I saw none of that in my year of working there. Maybe it was because we were pretty much all college students feeding other college students as opposed to surly 16 year olds "getting back" at anonymous fourty year olds, but we never served food off the floor, spit in it, threw scabs into the fryer or whatever else. The burgers were kept under warming lamps or in a steam cabinet but never rolled in additives or slathered in fat.

About the most scandalous thing we ever did was stuff like the nugget theft described above or making a triple layer Quarter Pounder for lunch and wrapping it in a plain cheeseburger wrapper when taking it to get rung up (we got free drinks but not free food).

I think I'll finish reading this thread after lunch.