Being a current McDonald's employee, I have to voice an opinion. I have to begin by stating that yes the McDonalds Corp does have stringent rules and procedures that must be followed in order to retain the McDonalds name. Corporate does visit the stores regularly to verify that employees are operating and follow their procedures to a tee. IF you are not, then your store runs the risk of losing it's franchise. This is not my first time working fast foods or working a grill and let me tell you, not a single day that I have worked there goes by where I haven't done something just right and have been corrected for it. Burgers are placed in a certain order, seasoned in a certain order, removed in a certain order. The same applies to the entire operation.
Now every store is also required to purchase their food products and such only thru McDonalds Corp and the seasonings used for the meats are prepackaged and premixed to McDonalds specks. If this officer's burger was overly salted, it also was overly peppered as well, since it is premixed at a factory somewhere. The seasoning is stored in 2 shakers so we don't run out during lunch rush and in a tray to catch the seasoning that leaks out of the shakers. Guessing that the tray was knocked over since it sits between 2 grills and is easy enough to do when you are running both grills alone. Had this happened at our store, the burgers would have been pitched because everything that is waste is counted and recorded throughout each shift. Tax break for the owner/s, as well as maintaining an accurate inventory.
Guessing that it was a slow time, if the manager was concerned more about saving the burgers, than spending the 60 seconds it takes to grill a new batch.
I do agree with the majority that if this was the case and they do have it on video, (our store doesn't have any video on site, go figure) then the video would also show the manager trying to clean off the burgers instead of pitching them and it will come down to that manager losing their job and clearing the girls name. At our store, you cannot see the drive thru from the grill, nor do you hear the orders from drive thru, so there is no way of knowing who your burgers are going to, plus you are to always have 3 trays of burgers in the UVH with a specific amount of burgers in each tray. Each tray of product has varying hold times kept track of by a timer for that area of the UVH unit holding it and I am thinking 20 minutes for burgers. In any case, there was no way the girl that was grilling the burgers had any way of knowing what tray the bad burgers were in or who was going to receive one.
Just my :twocents:
A similar call would have set off their hinky meters.
