Although there has been debate over the nutritional benefits of fast food, one cannot deny that it plays a crucial role in a busy person’s life.
Some fast-food choices have been brought by generations while some are not recommended by fast-food employees themselves. Scroll down to know more about such foods.
A large blizzard at Dairy Queen
“I worked at Dairy Queen – don’t get a large blizzard. The spindles for the blender aren’t long enough to go to the bottom of the large cup so it’s impossible to blend it properly. You end up getting two or three inches of plain ice cream at the bottom.”
A large blizzard at Dairy Queen
“Filet-o-Fishes are the biggest scam. You get the same bun as a cheeseburger, a tiny amount of dirt cheap sauce, cheap deep-fried fish square, and you don’t even get a full slice of cheese.”
Grilled Chicken at McDonald’s
“McDonald’s employee here. A lot of people choose to be healthy and order our grilled chicken instead. Not a lot of people realize that they’re eating at a fast-food joint and we WILL find a way to make anything unhealthy. Anything grilled chicken, on principle, I wouldn’t eat, and here’s why: to keep it from sticking to the grill, we use three squirts of liquid margarine on the bottom of it. To keep it juicy, once we’ve lain the frozen blocks of chicken, three more squirts of liquid margarine are applied to the tops.”
Double Pan Fried Noodles at P.F. Changs
“Double pan fried noodles from P.F. Changs. They hold the equivalent amount of calories as 10 large french fries from McDonalds.”
Chili’s Awesome Blossom
“My very first restaurant job was at Chili’s. We were supposed to make up any excuse to not allow customers to see the nutritional content book that we were required to keep in the back.
An Awesome Blossom (deep fried onion) was 2,500+ calories and some people would eat a whole one before their meal.”
Fish-salad options at Subway
“Subway is usually pretty good, except I would avoid the ‘fish’ options. They are both made by:
1) Add one half pound dried tuna or “crab meat”
2) Add three pounds of mayonnaise
3) Stir until the dried items don’t feel dry anymore.
I mean if you like mayo and hate your arteries go for it.”
Mandarin chicken at Panda Express
“I used to work at Panda Express. Everything’s actually pretty fresh EXCEPT for the Mandarin chicken. Seriously, it comes in a questionable bag with a panda on it and you microwave that shit.”
Fish and veggie burgers at Hungry Jack’s
“Hungry Jack’s in Australia (our version of Burger King), I would never order the fish burger or the veggie burger. Not many people ordered them so if you did there was a good chance that you got a patty that had been sitting there for well over an hour. The patties took quite a while to deep fry so they quite often had one ready to go in the warmer, just in case.
Whilst working there though, I used to love eating them when I could make one fresh for myself.”
Soup at Panera
“I worked at Panera for a few years. I wouldn’t eat the soup until after lunch rush. Why? They save the soup from the previous day, and put it out to re-heat/re-use. That’s fine and all, but it’s way better when it’s fresh… from the plastic bag that comes out of the thermo.”
Lemons and lettuce at Red Lobster
“I worked at Red Lobster for a year, and can happily say that the only thing I’d be worried about would be lemons and salads. The lemons always got touched by dirty hands, and on really busy days some servers would use their hands to grab lettuce and stuff.
Otherwise I’d happily eat everything from the store I used to work at.”
McDonald’s Sweet Tea
“Pound. Of. Sugar. Per gallon.”
Stuffed crust pizza at Pizza Hut
“Used to work at Pizza Hut. The stuffed-crust pizza has an entire stick of mozzarella cheese crammed into the crust of every single slice. The pizzas are cut eight ways, so that’s eight full mozzarella sticks you’ll be getting per stuffed-crust pizza.
Also, we take a brush (an actual paintbrush) and slather oil/grease all over the pizza after it comes out of the oven.
Seriously Pizza Hut fans, start checking off your bucket list now, because you probably don’t have long left.”
The McRib
The chicken salad at Chick-fil-A
“I worked at a Chick-fil-A in Southern California for nearly two years, and ALMOST everything there is made fresh to order. In general, any of the fried and grilled items are a safe bet in term of the conditions the food is prepared under.
But I will say that NOBODY should EVER eat the chicken salad sandwich under any circumstance. The chicken salad itself is several day-old frozen chicken patties manually stripped of breading, then chopped up and mixed with celery and mayo and whatnot. How anyone can pass this menu item off as healthful is beyond me. It’s nasty.
Also Chick-fil-A cooks nearly everything on their menu using MSG. But I heard managers lie to customers about it on several occasions.”
Spinach alfredo sauce at Papa John’s
“I worked at Papa John’s a while back. I would highly advise against the spinach Alfredo sauce. It’s not popular, kept in an open container in the fridge where it absorbs many other hideous odors, and reeks to high heaven.”
Buffalo chicken snackers at KFC
“KFC shredded buffalo chicken snackers are made with the ‘expired’ chicken that sat in the heating bay for too long and can’t be sold to customers.”
Steak at Subway
“Steak from Subway. Having to prep it completely ruined it for me. It’s essentially a frozen meat log that you have to break apart with your bare hands.”
Fountain soda
Scrambled eggs at Perkins
“Perkins – the scrambled eggs. The five gallon bucket of mixed egg sits in the hot kitchen all day, then at the end of the day more egg is added to it to fill it back up and it is put away for the next day. The kitchen manager is the only one that can make the call to empty the bucket and clean it. He goes by smell to make the decision.”
The hot dogs at Cinemark Theatres
“I used to work for Cinemark Theatres.
DO NOT EAT THE HOT DOGS!
At the end of the day we would be required to wash them off and let them soak in water to re-hydrate them. We would then put them in a container in the freezer. The next day we were required to put them back onto the hot dog warmer… Hotdogs weren’t thrown out till they started turning green or if the casing had busted.“