-
There has been a recent cluster of spammers accessing BARFer accounts and posting spam. To safeguard your account, please consider changing your password. It would be even better to take the additional step of enabling 2 Factor Authentication (2FA) on your BARF account. Read more here.
McRib is returning!
- Thread starter TheRobSJ
- Start date
TheRobSJ
May lose 10mm sockets if distracted
I’ve not only seen many many iterations of the finished product, but I’ve also seen that view too. Worked at McDonald’s from 1992-94. The mythical McRib appeared at the store I worked at a few times when I was there. I’ve got no problems with it even after having seen behind the curtain.
I’d hazard a guess that a lot of the same people who claim ewww gross I ain’t eating that mystery meat whenever the McRib is brought up have had no problems ramming a hot dog or two in their face at a BBQ or a ballgame this whole time.
berth
Well-known member
Actually...guilty!
Interesting anecdote, CostCo makes the bulk of their money off of the membership fees, not actual sales.
TylerW
Well-known member
(never mind that at the Costco in Iceland the rotisserie chicken is the equivalent of $12
Is that because of the shifting of the dollar to the scale of the icelandic economy, or because chicken is more scarce there?
Many years ago I was vacationing in Tahiti, and we scored a hotel room with a kitchenette, so we did a bunch of cooking for ourselves - which was nice because our hotel was pretty remote and the one restaurant there was a little unremarkable.
So I got real friendly with our local food market. Ad it was fascinating to see what was expensive there, and what wasn't: Two sad, dry, shriveled up chicken breasts barely tipping the scales at a half pound? $20.
A huge piece of fresh, sushi-grade ahi tuna bigger than I could easily hold in both my hands? Six bucks please!
Exactly.
wazzuFreddo
WuTang is 4 the children
All food is super expensive in Iceland because almost all of it is shipped in if it isn’t seafood.
ratpick
Well-known member
Yup. It’s basically a reshaped pork hot dog.
I’ve not only seen many many iterations of the finished product, but I’ve also seen that view too. Worked at McDonald’s from 1992-94. The mythical McRib appeared at the store I worked at a few times when I was there. I’ve got no problems with it even after having seen behind the curtain.
I’d hazard a guess that a lot of the same people who claim ewww gross I ain’t eating that mystery meat whenever the McRib is brought up have had no problems ramming a hot dog or two in their face at a BBQ or a ballgame this whole time.
I tried it years ago , it was ok,might have to relive the memory this time around.
I wonder if some of you judge the origins of your favorite foods as discriminately as you do the McRib. I think many of you would be surprised to find what really makes up the basics of what you eat.
Unless of course you’re a vegetarian in which case I hope the view is nice from your soapbox.
Your strong defense of a shitty fast food 'sandwich' is weird.
I have courteous experiences with fast food employees pretty much every time. Maybe because I treat food service workers with a ton of appreciation, whether it be a waiter at Ruth's Chris Steakhouse or the register boy at Taco Bell.
Your mileage may vary.
- Joined
- Jun 10, 2008
- Location
- Bay Area
- Moto(s)
- Kawasaki Versys 1000LT,
Work: BMW R1250RT-P
Prior: Honda 600RR Graffiti, Kawi 650R
- Name
- D
I have courteous experiences with fast food employees pretty much every time. Maybe because I treat food service workers with a ton of appreciation, whether it be a waiter at Ruth's Chris Steakhouse or the register boy at Taco Bell.
Your mileage may vary.
Mine usually goes like this.
[Youtube]WlKr-yg-y5I[/Youtube]
TylerW
Well-known member
I can remember the last time I had a poor experience at a restaurant, but only because the experience rings out so clearly. This was a slightly upscale sit-down service restaurant and we came in well past the lunch rush - 2-3pm. The restaurant was less than half full. The manager immediately asked us if we had a reservation, we didn't. He immediately picked up the phone and made a call and made no further acknowledgement of our presence.
We left. It was clear he didn't want our money and we didn't care to find out why.
But everywhere else, fast food, not fast food, service is generally pleasant and wonderful. Sometimes with fast food they get in a crunch and don't make a lot of effort for social niceties, but they at least maintain their manners, as do I. They gotta work, I get it.
berth
Well-known member
There are definitely difference experiences at different stores.
In-N-Out and Chic-Fil-A are standouts. These folks are downright bubbly.
I've had consistently good experiences at Del Taco and Jack in the Box. The folks are motivated and friendly.
Taco Bell is journeyman. McDonalds, the people are generally indifferent.
Something about the restaurant/corporate cultures the differ between these organizations.
wazzuFreddo
WuTang is 4 the children
TheRobSJ
May lose 10mm sockets if distracted
There’s a reason for that. In and Out does not franchise. So all the stores are corporate owned and operated. And each store’s operator is usually there most of the time. Chick Fil A does franchise, but they are extraordinarily picky about who they select to give a franchise to. It’s only a $10k commitment which is very different from most other fast food chains $1M+ commitment. Chick Fil A wants to make sure that whoever their next owner/operator is will not just be a passive investor and will actually be in the store most of the time to make sure everything runs at brand standards.
I know the handful of times the owner of my McDonalds was in the store that day, everyone was on their best behavior. Imagine that effect if the owner was there almost all the time.
Know a little about this franchising stuff. Not that I’ve looked into getting my own McDonalds franchise so I could have McRibs year round or anything.
Eldritch
is insensitive
I have courteous experiences with fast food employees pretty much every time. Maybe because I treat food service workers with a ton of appreciation, whether it be a waiter at Ruth's Chris Steakhouse or the register boy at Taco Bell.
Your mileage may vary.
No dude, he hangs out in the East Bay. The restaurants he is talking about have labor that is East Bay People.
wazzuFreddo
WuTang is 4 the children
No dude, he hangs out in the East Bay. The restaurants he is talking about have labor that is East Bay People.
Raiders fans?
No dude, he hangs out in the East Bay. The restaurants he is talking about have labor that is East Bay People.
Thanks for the clarification.
berth
Well-known member
As I understand it, In-N-Out managers are paid quite well to boot.
As I understand it, they also only let you have one store. So, you can't start your own mini CFA empire.
I was talking to someone recently, and I think they were telling me that there son was in line to get a CFA store. Like you said, other chains seem to want a lot of money from their operators, so it was kind of surprising.
But it seems he was, for lack of a better term, promoted through the ranks. Worked at a store, did well, and they offered him his own and are stepping him through the process.
My wife used to work at CFA, long ago, and she had a great experience and a lot of respect for the owner. It's one reason she is still a fan today. We used to have to travel up from OC to the South Bay to the only CFA we knew of in So Cal, and it was a treat for her.
Now, of course, they're everywhere.
To make matters worse, there's one parking lot in OC that has a CFA and an In-N-Out next door to each other. I'll let you just imagine the traffic patterns of that location at lunch time. The CFA near us is always slammed.
Eldritch
is insensitive
The staff, in general, get paid much better than your typical fast food spot.
Back in high school, I remember sometimes people would be mad because X person got the job at In n Out and they had to work some other place that paid less.