The McDonalds Thread Mk II

so what happened at Pitsea Mcdonalds last night then?

Hey, I'm a new employee in Mcdonalds and ive only done 2 shifts, I just have a quick question. When, as a cashier, you order someones food, how do the cooks in the kitchen know when to cook it? Do you call over and say or does it come up on the computer?

Its probably obvious to you, but I haven't been told!

Hey, I'm a new employee in Mcdonalds and ive only done 2 shifts, I just have a quick question. When, as a cashier, you order someones food, how do the cooks in the kitchen know when to cook it? Do you call over and say or does it come up on the computer?

Its probably obvious to you, but I haven't been told!

Hey, I'm a new employee in Mcdonalds and ive only done 2 shifts, I just have a quick question. When, as a cashier, you order someones food, how do the cooks in the kitchen know when to cook it? Do you call over and say or does it come up on the computer?

Its probably obvious to you, but I haven't been told!

It depends what they order really as you'll have a screen in the kitchen on chicken side where they'll them make the order as they'll have all the chicken cooked and put into the UHC (Uniform heating cabinet I think it stands for) to make sure it's all fresh when they eat it. If they order a normal item from the grill side, so regulars, cheese burgers, double cheese, big mac, quarters and the promotional item then there should be someone on production who keeps track of the food kept in the production bin which can be held for 10 minutes before throwing away but usually if you get a grill order so one that isn't the normal item then you could shout it over however they should receive a sticker for each grill that is ordered so theoretically you wouldn't need to shout them over. That being said its always best to make sure they know about it for your peace of mind really

Yeah, please do shout the special orders out! At busy times, there's **** loads of stickers coming through, with a lot of them being cancelled orders or the cashier putting the wrong thing on, so it makes things run a hell of a lot more smoothly if you let the kitchen staff know

Yeah I'm quite aware of the scenario as I'm mainly working in the kitchen so always like to know what I need to cook as a special order before I put anything down, however in our store they make two people in the kitchen wear the headsets so they can hear any grills that come through the drive thru when they're being ordered to make sure that they're ready for the customer when they get to the bottom window.

It depends what they order really as you'll have a screen in the kitchen on chicken side where they'll them make the order as they'll have all the chicken cooked and put into the UHC (Uniform heating cabinet I think it stands for) to make sure it's all fresh when they eat it. If they order a normal item from the grill side, so regulars, cheese burgers, double cheese, big mac, quarters and the promotional item then there should be someone on production who keeps track of the food kept in the production bin which can be held for 10 minutes before throwing away but usually if you get a grill order so one that isn't the normal item then you could shout it over however they should receive a sticker for each grill that is ordered so theoretically you wouldn't need to shout them over. That being said its always best to make sure they know about it for your peace of mind really

Just making sure the new person knew, don't want them picking up bad habits :P +The headset thing actually sounds like a very good idea, might ask if we can start doing that...

Just making sure the new person knew, don't want them picking up bad habits :P +The headset thing actually sounds like a very good idea, might ask if we can start doing that...

Thank-you so just to clear up:

chicken - they will know from the screen and you just get it when its ready

grill - how do they know im still a bit confused? do they have a screen? or do they just cook whatever isn't on the rack?

That's understandable And yeah but we'll only ever do it during GAP hours to make sure we can get those perfect GAP visits which we've been able to have 7 CSO's in a row at 0% with a few being the 100%'s too It might be down to the fact we got the chicken times down to below 30 seconds with 4 people on the side

Yeah chicken will have a screen to know what to cook and you'll collect them from production and with grill you should have someone on production who will maintain a certain level of normal food so you'd just pick up what you need but if its a special order then you'd just make sure the grill staff are aware of what the grill is so you know its on its way. I hope this helps

I hate to intrude, but I know what the GAP is a little bit, but could you explain a little more about it? how would you know and what to do etc.

Just making sure the new person knew, don't want them picking up bad habits :P +The headset thing actually sounds like a very good idea, might ask if we can start doing that...

Thank-you this helps a lot, ive only taken a few orders on the till and im just working my way through - so many buttons on the cash register! Just trying to picture it in my restaurant and it makes sense - I was told when I got a lift back that don't ask more than once for chicken if your waiting, they will tell you to ......., you can fill in the dots!

I quite like the job so far though, ive closed 2 nights in a row and that just doing loads of cleaning and that doesn't require too much skill!