Picture this: you walk into McDonald’s craving that perfect comfort food fix, but what if the people actually making your meal won’t touch certain items themselves? Turns out, McDonald’s employees have some pretty strong opinions about what they’ll put on their own trays. After spending hours behind the counter watching how food gets prepared, stored, and served, these workers have developed some serious preferences about what to avoid. Their insider knowledge might just change how you order next time.
McFlurries and ice cream get the cold shoulder
Most employees know something about the ice cream machines that customers don’t. These machines require extensive cleaning cycles that can take several hours, but that’s not the real problem. The issue is that many locations struggle to keep up with proper maintenance. Workers have reported seeing disgusting buildup in parts of the machine that should be spotless.
One former employee even got fired for posting photos of a filthy drip tray from the ice cream machine on social media. While McDonald’s insists this part doesn’t touch the food directly, many workers remain skeptical about the overall cleanliness. The machines break down frequently, but sometimes employees just say they’re “broken” when they’re actually running cleaning cycles or when staff doesn’t want to deal with the complicated maintenance process.
Chicken nuggets sit way too long under heat lamps
Those golden nuggets might look fresh, but workers know better. The truth is that nuggets can sit in their warming trays for hours past their recommended time. There’s supposed to be a timer system to ensure freshness, but multiple employees have admitted that they often reset timers instead of making fresh batches when time runs out.
This means your nuggets could have been sitting there since the morning rush, slowly drying out under those heat lamps. Smart employees know to ask for fresh nuggets if they want them for their own meal. The quality difference between fresh and hours-old nuggets is pretty obvious once you know what to look for – the older ones tend to be tougher and less juicy.
Burger patties aren’t always fully cooked
Here’s something that might make you think twice about those thin burger patties. Several employees have reported that the small patties used in Big Macs, McDoubles, and regular cheeseburgers sometimes come off the grill still showing red. One worker described seeing patties with blood that then sit in warming trays for hours.
While some people enjoy medium-rare beef, fast food burgers are supposed to be cooked all the way through for safety reasons. The USDA recommends that ground beef reach an internal temperature of at least 160 degrees Fahrenheit. Employees who’ve witnessed this tend to stick with chicken options or specifically ask for fresh patties when they want a burger for themselves.
Tomatoes on burgers are often past their prime
That tomato slice on your burger might have seen better days. Former employees have shared some concerning practices about how tomatoes get handled. According to workers on Reddit, tomatoes that are past their expiration date sometimes get used anyway. Even worse, some locations have been known to cut away moldy parts and use the rest.
This practice is particularly problematic because soft vegetables like tomatoes can have contamination below the surface that isn’t visible. Most health experts recommend throwing away the entire tomato if any part shows mold. Employees who’ve witnessed these shortcuts typically order their burgers without tomatoes or ask for them to be added fresh from a newly opened container.
Egg white sandwiches aren’t as healthy as advertised
Think you’re making a smart choice with that egg white sandwich? Employees know the real story behind these supposedly healthy options. The problem isn’t the egg whites themselves, but how they’re prepared. Workers report that massive amounts of butter or butter substitute get sprayed on the grill and molds to prevent sticking.
All that added fat completely defeats the purpose of choosing egg whites in the first place. Some employees have mentioned that calling it “butter” might even be generous – it’s more like a butter-flavored spray or substitute. If you’re genuinely trying to eat healthier at McDonald’s, staff members suggest looking elsewhere on the menu rather than falling for this seemingly virtuous option.
Filet-O-Fish sandwiches sit in warmers forever
The Filet-O-Fish has a reputation problem among employees, and it’s not just about taste preferences. Since fish isn’t ordered as frequently as other menu items, these sandwiches often spend extended time in heating cabinets. Workers on Reddit specifically warn customers to ask for fresh fish because the ones sitting there could be hours old.
The sandwich is also notoriously messy to prepare, with tartar sauce, cheese, and fish creating a sloppy combination that’s hard to keep neat. Many younger employees view it as an “old person’s sandwich” and find the fishy taste unappealing. When staff members want fish, they know to specifically request that it be cooked fresh rather than grabbing whatever’s been sitting under the heat lamps.
McCafe drinks come from machines that are hard to clean
Those fancy coffee drinks might seem like a step up from regular coffee, but employees have concerns about the machines that make them. Multiple workers have reported that McCafe machines are difficult to clean properly and often get neglected. The complex internal components can accumulate gunk that’s hard to reach and remove completely.
Proper cleaning of these machines takes 30 to 45 minutes, which means busy locations might skip or rush the process. Some employees have described seeing inches of buildup inside machines at various locations. While practices vary by store, workers who’ve seen poorly maintained machines tend to stick with simple coffee or soft drinks instead of the specialty McCafe options.
Salads pack more calories than you’d expect
Here’s a surprise that catches many customers off guard: McDonald’s salads often contain more calories than their famous burgers. Employees who check nutrition information know that these seemingly healthy options can pack a serious caloric punch. The high calorie counts often exceed what you’d get from a Big Mac, especially when you add the recommended dressing and toppings.
Staff members also complain that the salads taste bland compared to other menu options. When you’re working a long shift and need something satisfying, a boring salad that’s higher in calories than a burger doesn’t make much sense. Employees tend to choose items that give them better value for their calorie investment, rather than falling for the health halo around these deceptive salads.
Now that you know what the people behind the counter really think, your next McDonald’s visit might look a little different. These employees aren’t trying to ruin your favorite fast food experience – they’re just sharing what they’ve learned from working closely with the food every day. When someone who makes the stuff for a living won’t eat certain items, that’s probably worth paying attention to. Maybe it’s time to stick with the menu items that even the staff can get behind.
