I ordered a Deluxe burger no mayo. The guy who obviously was in training and did not know what was going on, proceeded to put three squirts of mayo on my bun. The supervisor points it out. Good disaster averted. The new guy proceeds to grab a grill scraper and scrape the mayo off the bun and leave it under some other machine, glob and all. Luckily he grabs a new bun and carton to start over. Then another order comes in and he triple pumps and re-mayos the old de-mayo-ed bun. This may or may not violate any health codes but I find it just off putting. I actually feel like the new guy was the owner who just got called in because someone was sick, because 1) who is 45 and just starting their career at McDonalds 2) care so much about the bottom line to without thinking grab a scraper and save a top bun??? Do they have a top bun to bottom bun inventory metric that has to be maintained at a strict 99.99%? The lettuce was also wilted. I chose a Deluxe because I want a better quality burger. For $4.75 I coulda got 4 mcdonalds hamburgers but I chose to get one Deluxe. The party was grisly and warm at best. I guess it's my own fault for eating at McDonald's. Damn you Freakanomics!
PS did I mention that while there were three people working there was one blue glove between the three of them. Not sure if wearing gloves is mandated but it's just one of those details that says "we go the extra mile!"