McDonald's Australia worker called out over 'filthy' act

A former McDonald’s crew trainer has lifted the lid on some of the fast food giant’s best-kept secrets.

The Sydney man, who asked to remain anonymous, worked at McDonald’s for close to a decade while at school and university.

He has now shared the ordering tips every customer should know – including how to make sure your burger is fresh and chips are hot.


While McDonald’s boasts about making burgers ‘fresh to order’ – what they don’t let customers know is that the meat is pre-cooked and kept in a heated cabinet.

Workers are supposed to throw away meat after its timer goes off.

Customers who request their meat is made without salt and pepper are guaranteed a fresh burger, as kitchen staff will have to lay a new run of beef down on the grill.


Like burger patties, fries can often be left to go cold if workers aren’t keeping track of how long each batch has been sitting there.

If you order your fries without salt, you are guaranteed hot and crispy chips.

Simply ask for some salt on the side – a free condiment at McDonald’s – and add it to your fresh fries (but be warned, you’ll infuriate the staff).


While staff are meant to change their gloves regularly, keep the burger-assembling bench clean and waste old meat – things can get out of hand during peak-hour.

If you’re wanting an immaculate burger made properly – I suggest saying you’re allergic to an ingredient or gluten free.

Kitchen staff take allergy requests very seriously – there’s a huge liability if a customer gets sick – so they will wear clean gloves, wipe down the bench and take extra precaution with your order.


An old trick but a classic, if you’re extra thirsty but don’t have enough money to upsize your coke – ask for a soft drink with no ice.

Staff are trained to fill close to a third of the cup with ice in a bid to save money on soft drink.

But be warned, a ‘no-ice’ soft drink isn’t for everyone – it won’t be as cold as you’re used to and will be missing that refreshing icy kick.


The Filet-o-Fish is an acquired taste, and as such the demand for it is significantly lower than other burgers like the Big Mac or Quarter Pounder.

As a result, the fish portion can often be left sitting in a heated shelf for hours – despite policy clearly stating it should be removed after its timer runs out.

If your heart is set on a late-night Filet-o-Fish, I suggest politely asking the manager if you can have a fresh burger.


Customers are technically entitled to order pickles, tomato sauce and salt and pepper for free – among other things.

Try your luck ordering a bulk amount of any of the above – I’ve seen a customer walk out with an entire bag of pickles for free.


If you want quality customer service and fresh food, you’d be surprised how big of a difference it makes treating the staff decently.

Employees working at the counter will almost always go out of their way to ensure customers get fresh burgers if they’re asked nicely.

Conversely, customers who treat staff like they are their slaves will more than likely end up with that old Cheeseburger or flat soft drink.

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