Ever wonder what McDonald’s employees eat on their breaks? While those Golden Arches might call to many of us when we’re hungry, the people who work behind the counter know exactly what goes on in the kitchen. And guess what? There are quite a few menu items they won’t touch with a ten-foot pole. Who better to know which foods to skip than the very people making them day in and day out? Let’s get the inside scoop on what McDonald’s workers avoid – and why you might want to think twice about ordering these items on your next visit.
McCafé drinks might not be as fresh as you think
That morning coffee run to McDonald’s might be convenient, but employees often skip the McCafé drinks themselves. Why? The machines that make your favorite coffee drinks don’t always get the cleaning they need. One employee mentioned that the inside of these machines can get pretty gross with built-up grime that customers never see. The problem isn’t that workers don’t want to clean them – it’s that the daily rush makes thorough cleaning difficult to fit into busy schedules. Think about it: during morning rush hour, these machines are working non-stop with hardly any breaks.
Another issue is the complexity of the machines themselves. With so many parts and pieces, getting into every nook and cranny isn’t easy. Some workers report that while the front of the machine might look spotless, the parts inside that actually make your drink could be harboring old milk residue and other not-so-appetizing buildup. Many employees choose to bring their own coffee from home or grab it elsewhere, even when they can get McCafé drinks for free or at a discount. When workers who have access to free food still won’t eat something, that might tell you all you need to know.
The filet-o-fish can sit for hours
The Filet-O-Fish has a loyal following, but McDonald’s employees often pass on this fishy sandwich. The main reason is freshness – or the lack of it. Since it’s not ordered as frequently as burgers and chicken sandwiches, the fish patties can sit in warming trays for hours before someone orders one. During that time, the once-crispy breading gets soggy, and the bun absorbs moisture, creating a mushy texture that’s far from appetizing. Workers see firsthand how long these sandwiches wait before being served, which is why many choose other options for their own meals.
The issue gets worse during off-peak hours. In the middle of the afternoon or late at night, when fish sandwich orders are few and far between, that Filet-O-Fish might have been made hours ago. Some employees admit they’ve seen fish patties sit for so long that the bread becomes completely soggy. When customers finally order one, workers often have to serve what’s available rather than make a fresh one, especially during busy periods. Many McDonald’s staff say if you absolutely must have a Filet-O-Fish, order it during peak lunch hours when turnover is higher, or better yet, ask for it to be made fresh – though be prepared to wait a few extra minutes.
Nuggets that stay past their prime
Chicken nuggets are a McDonald’s classic, but they’re another item many employees avoid. The issue isn’t the nuggets themselves – it’s how long they sometimes sit after being cooked. McDonald’s has holding times for food safety, but during slow periods, these guidelines might not be followed as strictly as they should be. Workers see nuggets sitting in heating trays well past their recommended serving time, getting progressively drier and harder. What was once juicy white meat chicken becomes tough and chewy, losing both flavor and that signature crispy exterior that makes nuggets so good in the first place.
The problem gets worse when managers feel pressure to reduce waste and food costs. Some employees report being told to extend holding times rather than throw out and remake nuggets that haven’t sold. For customers, this means the nuggets you get might not be as fresh as you’d hope. Many McDonald’s workers have seen enough to know better, so they either order nuggets during rush periods when turnover is high or specifically request a fresh batch. Some avoid them altogether, especially during odd hours when they’re most likely to have been sitting around for too long.
Sweet tea with shocking amounts of sugar
McDonald’s sweet tea is a popular choice, especially in the summer months, but many employees steer clear of it once they’ve seen how it’s made. The reason? The sheer amount of sugar that goes into each batch. Workers who make the tea regularly are often amazed when they first learn the recipe. Some report adding up to 4 pounds of sugar to each batch. That’s not a typo – pounds, not cups. When you break it down, a large sweet tea can contain more sugar than multiple candy bars combined. For employees who make this drink every day, that knowledge is enough to make them choose water or unsweetened options instead.
Beyond the sugar content, there’s also the question of how often the tea containers themselves get properly cleaned. Like many other drink machines, the tea dispensers can develop buildup over time if not thoroughly cleaned. Staff members have noted that the containers might get a quick rinse between batches, but don’t always receive the deep cleaning they need. Combined with the sugar overload, these concerns lead many McDonald’s workers to pass on the sweet tea, no matter how tempting it might be on a hot day. If you can’t live without your sweet tea fix, some employees suggest asking for half sweet and half unsweetened to cut down on the sugar shock.
The McRib’s appearance turns staff away
The McRib has a cult following that eagerly awaits its limited-time appearances on the menu, but many McDonald’s employees don’t share the enthusiasm. Their reluctance comes from seeing the sandwich in its pre-cooked state. Before it gets that famous BBQ sauce coating, the pork patty doesn’t look particularly appetizing to many workers. The shaped meat product arrives frozen and has an appearance that some employees find off-putting. Its pale, molded shape with fake “rib” marks doesn’t resemble any cut of meat you’d recognize, which can be enough to make staff members think twice about eating it themselves.
It’s not just the appearance that concerns employees. Some staff members note that the McRib is highly processed, made from restructured meat products rather than an actual rib cut. While this is true of many fast food items, seeing the raw product up close makes it more difficult to ignore. The sauce also tends to mask the flavor of the meat itself, which some workers find suspicious. Of course, not all employees avoid the McRib – it does have its fans among staff too. But for many who’ve seen behind the curtain, the knowledge of what goes into this sandwich before it hits the grill is enough to make them choose something else during their break time.
Why staff avoid anything with ice
Ice might seem harmless enough, but it’s something many McDonald’s employees avoid in their own drinks. The reason comes down to how often the ice machines get cleaned – or don’t get cleaned, as the case may be. These machines can be breeding grounds for mold and bacteria if not maintained properly, and many workers have seen firsthand that thorough cleaning doesn’t always happen as scheduled. Between the demanding pace of fast food service and sometimes understaffed shifts, deep cleaning of ice machines often falls to the bottom of the priority list, with only quick, surface-level cleaning happening regularly.
The ice machine’s internal components can develop slime and mold that customers never see but employees are all too aware of. Many workers skip ice entirely in their drinks, even on hot days, because they know the cleaning schedules better than anyone. Some locations are better than others about maintenance, but enough employees across different restaurants have raised similar concerns that it’s become a common warning among staff. This doesn’t mean all McDonald’s ice is unsanitary, but enough employees have seen questionable ice machine cleanliness to make them cautious.
Sliced tomatoes past their prime
Tomatoes might seem like one of the healthier additions to a McDonald’s burger, but employees often remove them from their own meals. The issue is freshness and quality control. Unlike other ingredients that get used quickly, tomatoes aren’t always in high demand, which means they can sit in the prep area for longer than ideal. Workers have reported seeing tomatoes that are past their prime still being served to customers. The sliced tomatoes can become slimy or develop mold around the edges, and rather than throw them out, some locations might simply trim off the obviously bad parts and use the rest.
Storage conditions also play a role in why employees avoid tomatoes. If not kept at the proper temperature, tomatoes deteriorate faster than many other ingredients. According to some workers, when tomatoes start to go bad, they might not be replaced immediately, especially during busy periods when the focus is on speed rather than quality checking every ingredient. The result is that customers might get tomatoes that are technically safe to eat but far from fresh. Most employees who order food for themselves ask for no tomatoes, or they remove them before eating their meal, which says a lot about what they’ve observed during their shifts.
Milkshakes and McFlurries raise eyebrows
The ice cream machines at McDonald’s are notorious for being “broken,” but the real issue might be more concerning than mechanical failure. Many employees skip the shakes and McFlurries because they’ve seen the cleaning process – or lack thereof – for these machines. The complex equipment used to make these frozen treats has many parts that need regular deep cleaning to prevent bacteria growth. However, the time-consuming nature of disassembling, cleaning, and reassembling these machines means it doesn’t always happen as often as it should. Some workers have reported seeing residue build up inside the machines over time.
Another concern is the drip tray where excess ice cream lands. Employees have noted that these trays don’t always get emptied and cleaned as regularly as they should, leading to sticky, moldy buildup that’s in close proximity to where your dessert comes out. The famous “broken” ice cream machine excuse might sometimes be legitimate, but other times it could be because the machine is in such a state that workers don’t feel comfortable serving from it. For many McDonald’s staff, the knowledge of what goes on behind the scenes with these machines is enough to make them pass on a McFlurry, even on the hottest days.
Now you know what McDonald’s employees tend to avoid when they’re grabbing food during their breaks. While not every location has these issues, the consistency of reports across different restaurants suggests these concerns aren’t isolated incidents. Next time you’re ordering, you might want to keep these insider tips in mind. Or at the very least, ask for your sandwich made fresh, skip the ice in your drink, and maybe save your coffee run for a local café instead. Sometimes, what you don’t order is just as important as what you do.
