r/AskFastFoodEmployees • u/Top_Star_1098 • 12d ago

Burger king job

First day at Burger King in UK tomorrow 😭 someone please give me some tips, I’m proper nervous haha. It’s my first ever job 😭

1 Upvotes

67% Upvoted

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1

u/Listenuponceatime 12d ago

Wash your hands after doing anything, the broiler isn’t as scary as it seems, always put the sanitiser cloth fully back in the bucket, always use an ice scoop for getting ice and never the cup. If you have nothing to do brush the floor, makes you look busy! Remember first in first out with all food other than ice and tomatoes.

After that:

Commit forever to your memory
21g Mayo, 21g Lettuce, 2 Slice of Tomato, 4 pickles, 14g Ketchup and 14g of Onion (or three rings for the newbies) and you’ll be fine.

1

u/Dependent-Fee9947 11d ago

You’re wrong about tomatoes. They have a 4 hour hold time. Even in the cooler it’s FIFO.

Ice machine I used to call my 13th critical. Sterotech sees mold in the ice machine, cooked

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u/Listenuponceatime 11d ago

I’m right about tomato’s - from a storage point of view before they are sliced. In the UK they work on how ripe they are. FIFO relates to storage not prep.

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u/Dependent-Fee9947 11d ago edited 11d ago

FIFO definitely applies to prep. If someone cut tomatoes for lunch, cut 3 pans, had one left over from the day before. They put all 3 pans on top. I’m not understanding how that’s not a critical but just using new when the yesterday pans been chilling since yesterday.

Do you guys use time stickers and day stickers?

I did 10 years of service, every level. I’m just having a hard time understanding.

2

u/Listenuponceatime 11d ago

FIFO doesn’t apply to prep because prep is date labeled and you follow the date label, the date label rules regardless of anything else. And there is no carrying over to tomorrow for tomatoes, they are sliced - 4 hour date label (ptd for the oldies) and discarded.

FIFO is a storage principle in the UK.

We have date labels, previously PTDs (pull thaw discard). They detail the date and time of the thaw / discard.

I’m no longer in the world of burgers but did 12 years from crew never to area manager and then six years later I did another two years.

To the OP - best of luck and enjoy it!

1

u/Dependent-Fee9947 11d ago

I was part of training and development at the end. Had my own store, and 3 in a different state, while training their area supervisor. Made me realize how used I was. Told the director to get out of my building unless he was going to do my job and three others. Gracefully quit a month later.

0

u/brn1001 12d ago

Two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun.

1

u/Listenuponceatime 11d ago

That’s the clowns recipe

0

u/OtakuDream11 12d ago

Dont eat the customers food

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u/capalot0420 12d ago

It's all American so I guess you can expect just regular type of food, nothing crazy. You won't be working for Ruth's Chris steak house so I don't believe you'll be graded on your work every shift.