If you've ever worked fast food, you know there are a few items that customers order that just make you shrivel up and die inside. They're either way more complicated, lead to way more complaints, or just generally add a lot of stress to your life that you didn't need (since working fast food is already stressful and unrewarding enough). But did you know WHICH specific items give fast food workers the biggest headaches? This thread in r/AskReddit may help you reconsider some of your orders from here on out...
1. John_Durden tells the secret of Disney World's most hated ice cream item:
Former Disney World Cast member.
The sand pail. By a motherfucking long shot.
For $10.64, you get an actual sand pail, the sort of cheap bucket you'd find in Walmart, filled to the fucking brim with soft serve ice cream. One of these alone would go through about 1/6th of a carton of product. Then, you sugar nuked it with hot chocolate and caramel, oreos, sprinkles, and whipped cream. Serves four.
Or it's supposed to serve 4. But you forget, this is Murica, where we've turned diabetes into a national pastime. So you'd get groups of 5-10 college students, all ordering their own pail, and the machine wouldn't make new ice cream fast enough to make the ice cream, and the line is halfway across the park, and your bitch of a manager hasn't even given you your 15 min yet, even though you're 6 hours into a 10 hour shift, and...
Sorry. that kind of got away from me there.
2. spiderlanewales lets you in on why you should rethink your seafood order at Dairy Queen:
Every DQ employee hates when someone orders the fried shrimp because it smells like a graveyard during low tide.
3. GreenGlowingMonkey wants you to know why you're an asshole if you order "unsalted fries" at McDonald's:
Burger King's "Have it Your Way" ads had done their job and had caused a seismic shift under the Golden Arches (and across the fast food industry as a whole). Gone were the days where we made sandwiches in one way, no substitutions, and we stacked 'em deep in the warming drawers and went about our lives.
No, now, we had to make everything fresh and we had cater to special requests and, worst of all, we had to be nice about it. The job had gotten worse.
However, during this time, this little thing we called the Internet started popping up on it, and your grandmother had discovered e-mail. More to the point, she had discovered e-mail forwarding. And one of the things your grandma loved to forward was a list of tips for getting freshly-made food at McDonalds.
It included gems like "Ask for no ketchup; they put ketchup on automatically on all their burgers, so they'll have to make a fresh one to make it without ketchup." This, of course, was true, but, irrelevant, as we now made every sandwich fresh. Customers could be as picky as they wanted to be and we would just make it without complaint.
One other tip, though, that is still being utilized today, is the (in)famous: "Ask for unsalted fries so they have to make a new batch"
If you do this, here is what will happen: you will be asked to step aside (or pull out of the drive thru, as applicable) because this will take a few minutes.
We will drop a new basket of fries, and, while they're cooking, we bag/box up the fries in the warming bin. Then we'll half-heartedly wipe the (enormous amount of) excess salt out of the bin.
When the fries are done, we dump the basket in the bin. Then, we'll pull your bland potato sticks off the top of the screaming-hot pile, bag them up, and hand them to you. Then we salt the rest (in a triple-arch fashion) and continue with our lives.
Here's the thing, though: since those fries didn't get salted immediately out of the fryer, the layer of fat and the last wisps of steam that are on the surface of the fry when it comes out and helps to hold the salt wasn't there, so, all the fries in that batch will taste under-salted.
And your fries? Hot, yes, but not as hot as they should be for proper salt adhesion. You can add all the salt to the bag that you want, shake it until your arms fall off, and it will still taste like bland-ass potatoes covered in tiny rocks.
So, now you've ruined, like, eight orders of fries--including your own--because you think you want the "freshest" fries, to the exclusion of everything else. You don't. You would much rather have moderate temperature fries that were salted at the right time. But, if you really wanted to have still sizzling fries--and you wanted them to actually taste good--you could have just asked for fresh fries. We would have been just as happy to drop another batch, probably more so because we can salt them at the right time and not have to wipe out the bin.
But no, you had to be "clever". Instead of asking people for what you want, you had to be the person with inside knowledge, the trickster, the puppet master.
Seriously, though, if you want fresh fries, just ask.
4. In_to_butt_stuff explains why Steak 'n Shake's most infamous monster burger is a nightmare for both the chefs AND your bowels:
I used to be a server at steak n shake. When I had a 7x7 (7 patties and 7 slices of cheese) I would always call it back. It takes up a good portion of the grill, so in the middle of a rush it really fucking sucks for the cooks.
5. jpterodactyl is here to tell you that Frappuccinos REQUIRE PATIENCE, PEOPLE:
Every Starbucks employee in the world hates making frappuccinos
Frappuccinos take longer to make than any other menu item. This is fine. the thing is, they usually get ordered in groups. This is also fine. But people come in, and they do this, and they get impatient. That's where it gets annoying. And that it slows things down for the whole line, so people who ordered faster drinks also get impatient.
The baristas are working as fast as they can. You ordered a time consuming item. Have more patience than a 12 year old(even though you ordered something that is probably for a 12 year old)
6. PatrickRsGhost gives us all a history lesson on one of Pizza Hut's most difficult pizzas:
When I worked at Pizza Hut back in the mid 90s, we had a pizza called the Triple Decker. It was a blend of six cheese that was sealed between two thin crusts. It only came in the medium size.
These things were a bitch and a half to make.
First, you rolled out a thin crust, place it in the pan, use the perforating tool (imprinted little holes in the crust, to keep it from bubbling up during baking), and then add a cup of the shredded six-cheese blend filling. Then you'd roll out another thin, perforate and cut a 3-inch hole in the middle, place it on top of the cheese and other thin crust, then using the sealing/trimming tool, seal the two crusts together.
It wouldn't have been so bad if they were made as they were ordered, but you had to make so many up front, and on top of that, make so many thin crusts at the same time. In the time it took to make one Triple Decker, I could have easily whipped out five thin crusts.
I got yelled at frequently for working so slow, and being behind on one or the other. I was so glad when they quit selling them.
7. shines_likegold reveals the least popular Coldstone item (for Coldstone employees, at least):
Former Coldstone employee here. ANYTHING with chocolate ice cream, because for some reason, only that flavor would freeze into a rock. Anything else (cake batter, vanilla, etc.) would freeze to a normal ice cream consistency, and would be was to scoop and mix. Working with chocolate ice cream was like breaking apart a brick.
8. hawkjor gives you the inside scoop on why your banana split Blizzards are a little liquid-ier than others:
The banana split blizzard at DQ. Almost all of the ingredients are liquids so the thing is pure soup once you blend it.
Had someone send it back once because it was so liquidy. When she tried to send the 2nd back the manager intervened, its just not possible to make it thick.
9. Georgey22 tells you why Panda Express employees ALSO prefer it when you order orange chicken:
Panda Express: grilled teriyaki chicken. Not that it's bad regularly. But a new batch of teriyaki chicken takes almost 20 min to finish. Where as orange chicken takes 5-8 min to finish.
Most days we depend on predicting how many customers are going to order it in the next 20 minutes, so when a huge crowd comes in that only wants teriyaki chicken, it can effectively shut us down.
10. Packrat1010 has a very good reason for preferring customers to order hard shell tacos at Taco Bell:
At taco bell I hated making a 12 pack of soft shells. Hard shells were easy. You took 4 or 6 in one hand, threw meat in them, lettuce, cheese, wrap them up--hell, even the wrapping was easy.
Soft shells come from the fridge spot, so they're cold and you have to one by one put them onto the grill to warm for a few seconds. They were usually so small you'd burn your hand a little. Then they were floppy, so you couldn't just do a sleeve of them at once, you had to do the meat, lettuce, cheese, wrap, repeat 12 times.
Sometimes people would order 24 or 36 at once, all soft shell. It was awful.
11. Georgey22 wants customers to keep in mind that SOME SUBWAY SANDWICHES WERE DESIGNED TO BE TOASTED:
I work at subway and the most hated thing to make is pretty much any sandwich that's supposed to be toasted like steak, teriyaki, or chicken bacon ranch, and the customer doesn't want the bread toasted. So we have to get the meat on parchment paper and warm it up in the microwave then use our hands to put the very hot meat on the sandwich.
Or just a meatball on flatbread with all the veggies.