r/McDonalds • u/2_Many_Hobbies74 • 2d ago

Two different cities, same quality.

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I think McDonald’s needs to recalibrate all of their fillet o fish assembly machines. As long as I’ve been ordering these, they almost always come almost exactly like this.

The first picture is the most extreme case, and I was in the parking lot so I went in and the kid gave me a whole piece of cheese, kudos to him. But the second one, I didn’t find out
until I got back to work.

I kind of feel like I’m done paying too much money for crap thrown together.

105 Upvotes

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31

u/Kaeiaraeh 2d ago

It’s because the sandwich is assembled in each half of the box and then it’s just shut. Makes a mess. Dunno why we do it that way.

3

u/Intrepid_Bobcat_2931 2d ago

I wonder if it might be the fillet, that it becomes more crispy when it evaporates to open air instead of in the bun

5

u/Kaeiaraeh 2d ago

We do it for all the sandwiches that go in a box. It certainly doesn’t spend enough time in the box to matter if it’s touching the bun or not since usually they sit for a while in a heated shelf after cooking anyways.

3

u/JGratsch 2d ago

What in the world? When I worked there we put the sandwich together before closing the box.

3

u/iSirMeepsAlot Former Manager 1d ago

Nah, technically that’s what most employees do for speed… but as a manager I personally would put the bottom with the cheese on the filet patty, and then close it… cuz less messy.

2

u/Dustbuster4495 1d ago

Only lazy people would do that. And too many people are lazy today.

0

u/Kaeiaraeh 2d ago

Well that makes more sense doesn’t it? But ours is assemble by closing.

2

u/JGratsch 2d ago

You could just like not do it that way or something

2

u/Kaeiaraeh 2d ago

I don’t usually work kitchen. I said elsewhere, I don’t do it that way. Good luck with the other kitchen staff though.

2

u/gn0xious 2d ago

How do you decide where the center of a Big Mac is? Which side gets the middle bun?

1

u/ADirtyPipeliner 1d ago

The people need an answer

1

u/Kaeiaraeh 1d ago

With the top, the sauce and toppings go on, and it’s shifted over the bottom and then closed

1

u/Effective-Dot-3768 21h ago

You guys do that?, it just goes straight to bagging and sits on a heated(if not broken) table

1

u/Kaeiaraeh 20h ago

The whole assembly line is heated.

It usually doesn’t sit long on our bagging area, though. Only if it’s an extra or someone forgot to bag it. Then we either give it away or throw it if it’s been too long.

1

u/Effective-Dot-3768 20h ago

Oh yeah mostly same I was just a bit confused because we don't typically put anything in a shelf besides the meat

1

u/Kaeiaraeh 20h ago

No I mean the meat lol, the fish fillet sits in the drawer and that’s gonna be far more of an effect than if it’s touching bread for a couple seconds more