31 Fast Food Restaurant Employees Warn About Things To Never Order

One shift, I cut the hell out of my hand and bled into a tea urn. The shift manager told me to use it anyways and didn’t even let me wash my hands. I dumped all the tea out, reported it to the GM, and made up a lie about having a blood borne illness so they’d take things a little more seriously.

I was a shift supervisor at a fast food place and years later, I still refuse to eat anything with ice cream in it. The machine we had was always covered in mold and spoiled cream, while the owner's 'fix' was to scrape off a layer of mold and spray some Clorox on it.

I was doing my thing one night, and the restaurant's owner is on the phone, trying to get his fryer filter repaired... I said I’d check it out. Inside were two large dead rats, or what was left of them, bones and fluff mostly. They had gotten into the machine via the purge pipe, and got stuck inside. So for probably a month or two, all the fried food from this establishment had been cooked in oil that had been filtered through two rotting rats.

Used to work at a small fast food place, and during training, my manager got mad at me for throwing out slimy corn. She showed me how she would just rinse the slime off in the sink and put it back. I find corn suspicious now.

I have watched the hairiest men make coleslaw with no gloves, and for perspective we make a giant tub at a time. You're literally armpit-deep sometimes in this bin to mix it correctly...Please don’t eat the coleslaw.

I discovered maggots crawling all over a box of moldy potatoes. I threw the box out, and I was cussed out. They fished them out and cut the maggot parts out of the potatoes and used them anyway. I quit that day.

I work at a chain coffee shop where we make our own in-house chocolate sauce. Sounds nice, but it starts to mold within a few days. That shouldn't be a problem since we go through chocolate and make more daily, however, the chocolate sauce container only gets cleaned out properly if we run out during slow times. Otherwise we just dump fresh chocolate sauce on top and get right back to dealing with the rush.

There's a reason that the ice cream machine is down a lot. Sometimes it's for legit maintenance, other times though, it's to clean out the mold that likes to grow in the liquid mix. I only found out after a year. I was filling it one day and looked down. The stuff I saw was nightmare fuel and ruined me on their soft serve for a while.

Once I accidentally dropped a whole open box of frozen chicken patties on the floor and told my manager to write down the waste. He said, 'Just put them back in the box. The fryer oil will get rid of any germs.' Unfortunately, if food waste exceeded $100 a month, they would make the managers pay out of pocket for any additional expense... Seeing as everyone is underpaid, including the managers, you can probably guess the corners that would be cut to keep food cost as low as possible.

Former BK employee of 6 years here. The food was actually good if it was fresh. The issue is the staff/management. Sauce bottles would never get completely emptied and cleaned. People wouldn’t change their gloves between doing different tasks, or would be texting with those gloves then make your food. Also, all the items that go into making your food (lettuce, cheese, etc) was all tracked via time stickers (think a little clock). So if you brought out new cheese, the rules were it could only be left at room temp for 4 hours. If you brought it out at 12, you’d mark the sticker for 4PM, at that point you should have thrown it away. Well that never happened. Everything got stickers replaced to make sure they were always good in case of surprise inspection.

Whenever I’d train people I gave a few rules to live by:

1. If it’s dirty, clean it

2. If it’s out of place, organize it

3. If you wouldn’t eat it, don’t serve it

From a customer perspective, always order your food with a slight modification (light Mayo). This will ensure your food is made fresh instead of you getting one that has been made previously to speed things up; however, can’t guarantee the food it’s being made with is fresh.

The chili. Whenever a burger is cooked it is only considered 'good' for a certain amount of time. If the burger didn't get used, it would be thrown in a bucket next to the grill. At the end of each shift, the person dumps all the old burgers into a larger bucket of old burgers, which may or may not be covered. They also may be from days prior. Overnight they chill, the grease congeals and the meat turns gray and weird. This meat may not be frozen, but it is still hard to break up. So the person making chili dumps it in a big colander, runs hot water over it, and mashes it into tiny pieces again. Now the soggy, grayish, lukewarm day-old burger meat is ready to be used in the chili.

Had a job with AMC theaters.

I wouldn’t reccomend buying anything other than popcorn/drink.

The fried food is really something else - one it comes shipped from a 3rd party, so it’s not even kind of fresh.

The oil is so gross. You’re basically ordering something that went through a machine built in the 70s that has accumulated layers and layers of oil residue. You can clean it a little bit, but you’re never going back to how it first looked. Everyday there’s like a new layer of “oil icing” and the corners of the steel plates are where they really get stuck.

(I’ve worked other jobs as a fry cook before too, making fresh chicken tenders and such everyday at a deli. AT the deli we cleaned the fryers every night, with huge hoses.)

AMC we cleaned the fryer once a week - by a person making minimum wage and doesn’t exactly have any motivation to do a pristine job.

Never get the chicken pot pie. The chicken used for this is old chicken that hasn’t been bought throughout the day. For example, a cook will make the chicken at opening and once time passes no one buys it, they dump it in a container, freeze it, then shred it up for pot pies months later. No one would know since it’s sauced up in a pie.

Did a month at Golden Corral during my senior year of high school.

Roaches. In. The. Meat. Freezer.

Roaches. In. The. M e a t. F r e e z e r.

Commercial food equipment maintenance man here. I will never drink a fountain beverage with ice at a sub sandwich chain restaurant or anywhere else that bakes bread and has an ice maker. The yeast in the air makes things grow like crazy on the grid the ice is formed on. Even if the ice maker is cleaned regularly, it’s not enough. It’s why they don’t use clear cups. If you got clear soda or water with ice in a clear cup, it would look like pepper was floating inside.

I worked at a pizza place that was infested with roaches, especially in the back room where we would leave the pizza dough out to sit. We would also find roaches in the ice maker, in the mechanical parts as well as the ice itself.

Applebee's; not a damn thing. It's the only restaurant I've worked for I would never eat at.

Nobody ever ordered the crispy chicken. I’ve had it sit in the warmer from opening to changeover. Then from changeover when I ended my shift. Maybe it depends on the location, but the odds of getting one that’s been sitting there for an hour or two outweigh the odds that the grill people remembered it existed and changed it out when it started looking bad.

The thing I refuse to eat is the garlic bread. At our store and the other I worked at temporarily, we used a paint brush to spread the garlic butter. The thing was, the paint brush was never fully clean so garlic butter from the previous days would still be on the brush. I’d never seen the brush replaced in my nearly two years working there.

Ham on pizza. Worked at pizza hut done time ago and the ham would turn this disgusting gray color within a day or opening the package. You just couldn't tell if it had been opened 24 his ago or 2 weeks ago. But, during cooking it returned to pink which always weirded me out.