You wouldn't believe what happened at a Mickey D's recently. I had to send my Big Mac back because the container it came in was covered with some type of liquid and so when they brought it back out after being gone quite a while they asked me if it looked okay. I said let's open it up and check it. Well low and behold where's the top burger. It wasn't there. There is just the top bun sitting on top of the middle bun. Needless to say they got a bad yelp review and I will never set foot in that Mickey D's again. I even had to point to the picture on the menu board... excuse me the Big Mac's supposed to look like that picture right there isn't it ? And now they're going to be making $20 an hour or whatever... 👎
That is terrible QC! Have these employees not attended Hamburger University.....or have they discontinued that degree program?
You wouldn't believe what happened at a Mickey D's recently. I had to send my Big Mac back because the container it came in was covered with some type of liquid and so when they brought it back out after being gone quite a while they asked me if it looked okay. I said let's open it up and check it. Well low and behold where's the top burger. It wasn't there. There is just the top bun sitting on top of the middle bun. Needless to say they got a bad yelp review and I will never set foot in that Mickey D's again. I even had to point to the picture on the menu board... excuse me the Big Mac's supposed to look like that picture right there isn't it ? And now they're going to be making $20 an hour or whatever... 👎
That is terrible QC! Have these employees not attended Hamburger University.....or have they discontinued that degree program?
Not sure, but they at least had a picture on the menu board to refer to !
No thank-you.... I'm off to McD's. I've a "yen" for their "gourmet" fillet a fish. No fancy / skilled 🔪 artistry needed. 😁
Steve you should ask the McManager if he would let you watch the food prep there, just like the clip we watched. On second thought......
HA! So true. One nice thing about sushi/sashimi restaurants - they prepare everything in front of you.
For a few years now, I have followed who is supposed to be the world's best sushi chef - Watanabe Takayoshi. I LOVE this guy. He's super talented and exceptionally funny. He owns and runs what is called the world's best sushi restaurant Teruzushi Sushibae. (Fitting, I suppose, considering his personal label of world's best) It's in Japan:
the colors and grand techniques used are magnificent......but wasted on an ex-6-pack-Joe like myself
I love watching these dishes being prepared....such technique!
.....................he works the flat steel as skillfully as an epic film director....every copper mini and once-used towel is delegated downstage to it`s buffered-off no trespass area
......................any piece that will not return to center stage,bows out gracefully
