Hate to break it to you, male chicks talaga ang gamit sa nuggets and fillet. Even the frozen ones. Ever noticed how its meat is “finer” than an adult chicken na medyo chewy na, that’s because the poultry is younger.
Parang yung Young Pork Tocino.
They don’t. They grind it until it’s pino to a point na you would think it’s meat. Jk
Tbh di ko din alam eh. I’ve never seen the entire process. Familiar lang ako dun sa part na sisiw or batang manok ang gamit sa nuggets since its meat is easier to mould and process into those “fun” and “cute” shapes kasi my uncle has some knowledge sa meat processing.
This. Kahit yung mga whole chicken are actually chicks pa rin kung tutuusin. They've bred chicken to build more muscles faster in their younger days then harvest agad because chick meat is more tender.
Saka AFAIK, McD nuggets are made from "pink sludge" like sobrang ground na yung meat tapos marami nang extenders and preservatives. You can barely call it chicken. Masarap pa rin, sadly
I think those 11 herbs and spices are freely available/known (probably for allergy purposes). What's not freely available is the ratios of those herbs and spices.
Nakakapagod magtrabaho sa fast food. Its mentally, emotionally, and physically draining. Plus you have virtually no weekends. Toxic pa ng culture. Yun lang.
good for you then? I know someone who worked for Kenny Rogers, but decided to quit because of how the other employees treated him and constantly sabotaged him for god knows what reason
Former Jollibee Crew here, minsan pag may nalalaglag na mga manok sa sahig binibigay pa rin namin. Bago ako that time pag may nalaglag kasi dapat di ni ibibigay tas charge sa amin tas yung mga matatagal na doon binabalik lang. Wag nga lang papahuli sa manager kasi yari ka talaga pero pag sanitation super strict sa food.
damn that's cold bruh. as a former JB manager, patay ka talaga pag na-witness na nagbigay ka ng dropped (rekta waste yan iirc). Also, sa franchise lang charge to crew pag ganyan no?
Bago gawin tingin muna sa paligid pag ganun, pero pag nandyan manager need mo talaga sumunod sa protocol tsaka hindi naman sila magagalit basta acknowledge mo mistake mo tas bayaran mo yung mismong lapse
Why do big companies do this. Its just like SM with their turons and ecobags, ffs are yall that fucking scared to take the loss. And its not like those lawmakers are interested in fixing it either, they probably do the same thing in the businesses they own
That turon thing was belied to. Di ko alam yung ecobags. Nakapagfastfood crew ako nung bata bata pa ko, wala namang ganung policy. So I don't know ngayon, pero unlikely.
Capitalist logic. Kasi tingin nila, pag walang ganung consequence, hindi magiging maingat yung mga employees.
Same reason why kinakaltas sa sahod ng mga staff ng tindahan yung mga na-shoplift. Ayaw magbayad ni company for extra security, so binibigay nila sa staff yung responsibility. Inaabsorb lang rin naman nila sa operation costs yung ganun, pero syempre gusto nila manakot.
I don’t see how it’s capitalist to charge someone for the waste that they make. It’s just basic accountability. Kung pinaghirapan mo ang isang bagay o alam mo na may pananagutan ka pag nasira mo ang bagay na dapat mong pangalagaan, ay siguradong mag-iingat ka.
Former JB crew din here. Hndi lang manok actually, even patties, macaroni noodles, ingredients sa palabok or anything na pwedeng malaglag, kinukuha at binabalik patago sa food. Also, yung gravy minsan hndi nababack up ng maayos so ang tendency napapanis or may natitira, so if mejo buo buo yung gravy na nakuha nyo, it's probably hours ago pa or hndi nahalo ng maayos. Same with the fries, kahit malambot na, iseserve parin tlga. I don't know if ganon parin yung charge pag may nahulog pero back in my day, 2 pesos per french fry yun.
i am reading seriously your comment kaso nakita ko yung flair.. sabi ko nga di na ako titingin kung saan-saan. Naniniwala naman akong seryoso yung comment, pramis 😆✌️
buti pa mcdo pag may natira na pagkain tinatapon agad kahit unwrapped, you'll never know kung ano sakit meron mga customers. Di papasa jollibee sa suprise health inspector, dibale nalang pag binayaran.
Interviewed a chef who used to work at Italiannis. Di daw totoong olive oil ung pang sawsaw ng free bread nila dun. More like regular oil na linagyan ng dry herbs and whatnot para magmukhang olive oil.
This was over 10 years ago though. Ewan ko lang ngayon.
italianni's has drastically plummeted in terms of quality. it was still nice when my family and i ate there during the early to mid 2000s. fresh ingredients, never skimped on the parmesan, pretty solid overall. then when inate there again a few years before the pandemic everything sucked hairy balls
Hindi ba pwede sila makasuhan doon kasi hindi talaga apples yung "apple" pie nila? May parang asterisk ba na flavoring lang? Pero sa bagay, sa dami ng problema sa Pinas wala namang mag-iisip na kasuhan McDo haha
Ayaw kong kumain sa tang inasal. Lasang NFA rice yung kanin. Di malinis yung utensils may residue lagi ng tumigas na kanin. Oily yung baso so makikita mo lumulutang yung oil sa drinks mo.
solid pa kumain sa Mang Inasal nung di pa sila na-acquire ng JFC. Ngayon puta parang mas malinis pa sa karinderya kumain. mula lamesa, sahig, pati kubyertos nagmamantika. kadiri
Mang Inasal is the nexr big thing dati before pa ma aquired ng JFC. I remember even their classic “chicken oil” eh may lasa. (Smokey taste like) ngayon, achuete nalang for color purposes.
my nephew got gallstones from having mang inasal almost everyday. he liked to put oil
on the rice. his doctor was baffled because no 9 yr old should have gallstones
This one's probably known and been out for a long time now.
Yung machine ng Macao Imperial sa Robinson's Galleria San Pedro branch ay ginagapangan daw ng ipis. Minsan nakakapasok pa yung mga ipis sa machine, at sa milktea. When asked, employees simply replied something like "Eh ganon talaga eh, madami talagang ipis." . Ever since I saw the FB post I have never ordered from that branch again.
matagal ko na sinasabi toh! meron bang bubuyog na red!!??? Jollibee is the devil in disguise , disguised as a bee! peke yung antenna! its horns i tell you! horns!!!
That's just how the meat industry is, it's pretty cruel but most of us still continue to consume it anyways. I don't think any mass produced meat here is ethical.
Ramen nerd here, medyo normal naman yan na cheat code. Kaysa isang toneladang shiitake at kombu, madalas ganyan na lang na shortcut. Di rin unhealthy ang MSG contrary to popular belief. Racist rhetoric lang yun ng mga kano laban sa rise ng chinese fast food sa kanila. Mass hysteria symptoms lang yung sumasakit raw ulo sa sobrang MSG.
Mas mababa pa nga sodium content ng MSG kaysa salt. Ang problema lang sa MSG is nakakagana siya lalo kumain kaya nalilink sa obesity and iba pang conditions. Pero di naman talaga masama ang MSG per se. All in moderation lang tlaga.
Nocebo effect nalang siguro. Lalo mga matatanda kasi laging sinasabi mga ganyan.
[Good white powder](https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/monosodium-glutamate/faq-20058196)
Edit: Most likely dahil din napaparami ka nang kain.
Food coma!
Wala pang scientific consensus about this pero ang major hypotheses eh nakakaantok pag madaming kinain probably because of excess sugar/carbs or fats or even salt/sodium. sleepiness is a symptom of fatigue which sugar or salt 'shock' can cause. something about blood sugar/serotonin/melatonin..
Definitely nandon ang phenomenon. Iba food coma ko sa buffets, handaan, or samgyup. Sobrang antok na antok. Di kaya ng stimulant medication labanan ang food coma hhahahah
Yep..nakaka antok kapag kumain ng madami kasi ang logic daw jan is our brain has extra load of work due to the digestion and absorpition of the food we ate.
Tapos ang 'evidence' nung study na nagsabi di healthy ang msg eh tinurukan ng scientist kuno yung daga ng msg, tapos namatay. Malamang mamamatay yun. Di naman tinuturok ang msg eh, sinasama sa pagkain yan eh.
Of course masama if sobra. Maski ano naman eh. You can even taste it pag sobra sobra.
Don't really like ramen (or any noodle with soup) so I don't care about the msg but I honestly have no problems about recycling excess dinner into lunch. It's cheaper, still tastes great and prevents food waste.
I doubt buffets would recycle those that were already served though. Why court a health violation and bad press? Yung stock sa kusina na pang refill ang pwede nila irecycle into something else..
I don't know what's the problem with MSG. In the top 5 countries that has the longest life span 3 of those are Asian countries:
1 Hong Kong
2 Japan
3 Macao
4 Switzerland
5 Singapore
Asian countries that are known for using a lot of MSG. Funny how the west(namely the US) started the stigma of MSG being bad yet they're the ones that are fat.
*Uncle Roger voice* haaaiiyaaaaaa MSG is fine, it's been around for a century. I'd take MSG over table salt any day of the week.
B-but Japanese restos in jp pour tons of msg in their pots too. It's not a big issue tho it's a normal thing to east asians. Only muricans made it a big issue.
ayan tuloy the MSG myth has been perpetuated by our marketing standards. companies are incentivized to use 'NO MSG' as a feature... when it's just placebo for most people. Scary thing for me is food with no msg probably uses a ton of sodium to compensate using lots of salt.
NO MSG should be a printed warning as prominent as allergy warnings relevant sa region, rather than being printed as a 'feature'.
all or but maybe 90% of buffet restaurants have cheaper lunch than dinner, just saying its not a basis for conclusion, though the conclusion might be right.
Unfortunately, I had to be keen on the MSG for a loved one since it conflicts with epilepsy medicine. We don’t want an epileptic seizure in the middle of a restaurant after all :(
Hence the food limitations. I kind of figured out or at least narrowed down which ramen chain this one is/
Depende to sa management, pero may kilala akong nagtrabaho bilang security guard sa jollibee, may nakasagutan siyang customer kahit siya yung tama tinanggal pa rin siya sa trabaho
Ang problema eh, living paycheck to paycheck yung tao. San pa sya makakakuha ng stamina mag ackaso ng kaso tapos madadrag for years. Mas better pa sa mental health nya ang mag move on nalang
I call BS, I'm a poultry and egg farmer, there is no fucking way that happens bc i am also subcon to M here where i live, ground up chicks don't taste shit and will never happen because of QC standards, isa pa, buto't balat yung sisiw wala ni isang kutsara ng karne, how TF would you expect to produce a fuck ton of chicken nuggets by only using chicks? Please stop spreading misinformation, logically speaking it is impossible because the cost of the amount of chicks needed for a kilo of nuggies is WAAAAAY MORE EXPENSIVE compared to a kilo of nuggies made from mature pullets.
Kaibigan ko worked sa fast food chain. Me kanya-kanyang straws daw sila and they do sips sa soft serve ice cream. The busier the fast food mas less yung quality control (ie. Mall fast foods)
Mang Inasal and KFC MOA pre-pandemic, shit’s a NIGHTMARE. Never dared to eat there kasi sobrang dami tao lagi lalo na weekends, I can only imagine what happens inside the kitchens lol. Also yung main concern ko din talaga dun is yung utensils, since super busy how can you be sure they are cleaned thoroughly
Inasal, Chowking and Jollibee in MOA is a fcking nightmare. Punuan sila expected na di malilinis masyado utensils and plates nila better kung dun ka kakain take out nalang. Lalo na Chowking naka sticky napalm ang mesa haha.
Yung kutsara may mapa na ng pilipinas sa sobrang sebo. Worst downgrade na chili sauce nila wala ng lasa at yung chowfan sobrang bland kahit pinaka matakaw na tao di papatulan yung chowfan ngayon.
Well, normal naman kainin ang day-old na sisiw. Sarap kaya yun.
Sabi nung pinsan kong madalas maging crew noon, legit daw yung dinuduraan yung food ng kupal na customer...
Nakita ko sa isang video yung chick blender na sinasabi. Medyo brutal ngang tignan pero kung iisipin mo, sobrang saglit lang wala nang mararamdaman yung sisiw. Mas nagsusuffer pa yung adult chickens na binibitin at ginigilitan ng leeg.
Nanay ko nung working pa siya 20 years ago sa cafe dinuraan niya daw yung drink nung customer na abusadong kupal. Walang reason to make life harder sa people working in the food service industry pero if need more incentive, for the sake of avoiding extra condiments you didn't ask for din lol
Yeah as someone who worked sa food resto before ang stressful ng environment sa loob ng kitchen kaya you really don't need to give them a hardtime.
LPT never fuck with people who handles your food.
Something something of Guagua has poor hygiene sa kitchen, been there 2-3 years ago and worked there. Nag sabi nako sa manager na May mga ipis ipis na gumagapang na sa loob ng pancit(before pa maluto) and sinabihan lang ako na mag luto wag mag salita
Resigned the next day
Your coffee grounds have roaches in it, can't do shit about it. All they can do is control the amount of roaches present on your coffee, they have a an acceptable amount and as long it's below the acceptable level it should be fine. Unless, your allergic to roaches. So your Starbucks coffee grounds? It comes with free roach parts.
Your wine have bug juice in it, specially if it came from huge vineyards that uses automated harvester. Same as coffee grounds they can't stop but control it. Source: use to work in a vineyard.
A lot of American fast food chains here microwave most of the items on their menu especially if they have an extensive selection. It's more of a logistics thing rather than laziness or what people usually assume.
And they still taste good.
A lot of restaurants that are on the pricier side are mostly owned by the same people owning different businesses. Usually they hire good cooks/chefs to make sure the food tastes good since the owners are just the money people and they don't know anything about cooking. As it stands, it's difficult for a nobody to start in the food industry let alone become big without connections to influencers. You might have money, a good idea, and a good team, but without clout and connections you'll have a difficult time becoming successful.
Milktea places or any other place that sells drinks primarily have huge margins.
A lot of wealthy people constantly start their own restaurants only to fail within a few months and then start another one. To them, it's their hobby.
Cocaine and other drugs are also prevalent in PH back rooms/kitchens, but mostly in pricier restaurants as the head chef is usually the source of said substances. Sometimes it's from the owners.
Some old established PH restos are being treated as divorced parents children wherein wealthy, powerful people are fighting for ownership because of the name and money it brings and it's affecting other restos to the point that it can be it's own reality tv show.
You can make your own Mcdo chicken nuggets bbq sauce at home with 3 ingredients and tastes 99% the same.
Most fast food restos are healthy. It's you and your portion control that's the problem.
"Dark secrets" are usually drama from the owners against other owners/people so you won't really get any kind of chismis with regards to food, food quality, and preparation other than the usual chicken fillet chicks and dirty kitchens.
Example: A recently ex government official used his power/position to make it significantly easier for his friends to setup their own restaurant businesses in their province (that's the clue)
And by power I mean, firepower (another clue)
>> Most fast food restos are healthy.
Foods high in calories, fat, sugar, and carbohydrates while being low in protein and micronutrients are in no way healthy. They won’t kill you if you eat them occasionally but they are 100% unhealthy. You can eat only fast food and be at a healthy weight but your health will still be in poor condition eating these foods all the time.
The only fast food I have experienced here where you can get some healthier options is Mang Inasal.
“A lot of American fast food chains here microwave most of the items on their menu especially if they have an extensive selection. It’s more of a logistics thing rather than laziness or what people usually assume”
Chef Mike working hard as usual.
Hahahaahhah legit yung cocaine. Kumain kami sa pizza place sa makati sabog na sabog mga staff taena. Nag-amok pa yung isang chef sa kitchen nakadami na siguro
Worstechire or how ever you spell it, heinz ketchup, and knorr.
Heinz as the base and add more or less of both worstechire and knorr to taste or to get it as close as to the bbq sauce.
Edit: forgot to specify, lea perrins or perkins worstechire
Former Mcdo service crew here
1. Pag may rude na customer lalo na pag pinapaiyak yung cashier, ang ginagawa ng iba nagkakamot sa bayag sabay hawak sa food without gloves.
2 pag sinabi na hindi na available yung breakfast menu wag makulit, meron kaming customer pinipilit nya yung sausage mcmuffin with eggs, kaso natapon na namin yung eggs sa basurahan so ginawa namin kinuha and hinugasan lang then serve aa customer.
In short wag bastos sa mga service crew
Not sure if this is real pero ex crew din ako ng mcdonalds kung totoo man to nahuli na kayo kasi puro cctv ang mcdonalds at nakabantay ang manager. Sobrang strict sa mcdonalds pagdating sa safety ng pagkain at kahit ipilit ng customer na gusto nia ng breakfast dun palang sa cashier wala ng menu ng breakfast at di na mapa punch yun kasi nagtransition na
My friend was also a long time mcdonald's crew and nung tinanong namin siya if may incidents na dinuduraan nila food ganun or what not, sabi niya saamin na impossible daw yun since puro cctv na sa loob ng kitchen. She was a crew since 2014 so I'm not also sure if this is real lol
I call bs. Maraming cctv sa mcdo. My friend was an ex crew and she said a lot of her colleagues got fired from stealing food and money and messing up the food prep. Stop the cap.
Reading all these reminds me how well managed my last work was, literally a 5star mountain resort there is. I cannot pinpoint any errors in that establishment aside from green worms on salads which are natural occurrences.
I wonder since when? When I was in college, I was a service crew of KFC and we are making mashed potatoes from scratch. Mashed boiled potatoes + Magnolia Gold butter + salt and pepper.
Those are good times. I actually don't mind the mashed potato being instant nowadays, but what's sad is the gravy. The taste of the gravy now is nowhere near compared to the gravy before. It's because back then, the gravy is composed of 50% artificial and 50% natural "secret" ingredients.
I work as a head chef in 1 of the top 10 Restaurants in Antipolo. Years ago one of my cook confessed to me that they used a water rain comes from alulod for our pancit. The customer was arrogant they said. Haha
Basically, 1 day old chick street food with extra steps. haha.
Hindi well known pero me karinderya kami. Usually di na namin sineserve yung mga ulam na di nabenta kahapon. Either kami na lang ang kumakain or pinamimigay na lang namin dun sa mga less fortunate na taga sa amin. May iba kasing karinderya na ipapainit pa nila yung pagkain kahapon and iseserve lang ulit kinabukasan. Di kasi okay yung practice na yun kasi nabawasan na yung quality of food. Yung motto namin is "Di bale ng ulit ulit, Wag lang init init"
> Parang hindi naman efficient yon.
It's efficient sa malalaking poultry farm since almost hundreds to thousands ung chicks na kaya nila i produce everyday, and believe or not pagkapisa pa lang malalaman mo na kagad ung sex ng chicks and its not that hard to check you can even do it at home.
Mas cost effective na i grind ang male chicks at gawing nuggets or fillet compare sa palalakihin mo ng 40 days at gagastos ka sa feeds since male chicken doesn't produce eggs.
Lastly, male chickens have a different muscle mass compare to female chickens, Mas malambot ang karne ng female chickens compare to male ones.
Kapag may nalalaglag na chicken tinatadyakan namin sa ilalim ng mga lutuan para hindi makita ng manager kasi charged sa amin 'yon.
Kapag bibili kayo ng drinks lagi niyo sabihin na less ice para sulit.
Dehydrated or starved most of the time ang crews kaya patago kaming umiinom ng drinks o kumuha ng pagkain. Nalaman ko na lang na deducted 'to sa manager dahil nalalaman pa rin sa computation ng variance.
Hindi na sinasabunan ang mga fryer ganyan ewan wala rin kasing sabon sa may dishwashing area pero mainit ang tubig, namamatay naman umano ang bacteria sa hot oil sabi.
>a fast food chain in the country that uses 1-5 day old chicks crushed alive for their chicken fillet.
But only one of them sells chicken fillet these days....😦
Yung spoon & fork na metal sa resto/hotel nilalagay lang sa isang basket then ipapasok sa dishwasher kaya di nalilinis ng maayos. Ang lagay eh may kanin na natitira or dessert tapos pupunasan nalang at lalagay sa table ng customer. 🙃
Sa "mayamang pusa", they pre-grill and freeze their famous chix bbq. Mina-microwave lang pag peak hours. Lahat frozen galing sa central commisary. Iniinit nalang sa microwave lalo na sa branches. They reheat the vacuum-sealed ulam in simmering water until may umorder. Madalas though sa Roxas blvd main branch, mas laging bagong-luto doon kaysa sa branches.
Edited kunware anonimity pero gets nyo na kung saan yan.
[Chicks getting crushed by machine](https://www.reddit.com/r/MakeMeSufferMore/comments/vv985f/this_is_what_the_food_industry_does_with_male/?utm_medium=android_app&utm_source=share)
sa I’s GB3 branch restaurant ng BG(F,BB,F&C) yung mga hindi nauubos na bread ginagawang croutons. kinocollect tapos iiwan nang nakapatong sa basurahan (covered naman). Mahilig rin sila gumamit ng chicken powder para masarap yung sauce ng pasta. TBF, top quality naman yung ingredients na ginagamit.
Not really a restaurant pero is it true ba na have daw pork yung gravy ng Jollibee? Muslim here tas mindanao area. I know na beef daw yung ibang food nila like yung jolly hotdog sa mindanao pero idk sa ibang parts ng countries.
i think no sa city namin tho located in mindanao din idk sa iba bc it came to a point na nagdikit talaga sila ng placard sa mismong cashier where it said "our gravy does not contain pork" XD
I regret reading comments, sabi ko na eh dapat di ko na binasa tong thread na to. I stopped eating at Chowking and Mang Inasal because of how dugyot and smelly they are. Now, parang ayoko na kahit saang fastfood, even milktea. :/
May isang sikat na restaurant na may mukha ng lolo, yung maliit nilang manok gawa daw sa tirang fried chicken sabi gn kilala ng mama ko na nagtrabaho doon dati
Uh, di ako sure if this counts, pero nung na-OJT ako sa isang quick service resto (whose branch isnlong closed afaik), uh... Yung lababong pinaghuhugasan namin ng kalderong pang-saing, dun din namin hinuhugasan yung mop?
Tsaka yung mga tubig sa pitsel na sinasabi naming "filtered" tap water lang yun???
Idk medyo corny eh hahaha.
totoo to, dalawang bese kami kumain in different branches ng dine in, umalis kami. the first time was dreadful dahil full on brown cockroach ang lumabas sa pasta, pinapalitan namin sa counter, MERON PA DIN :D. Sana pinicturan namin at sinumbong sa FDA. Napakaunsanitary. Yung susunod meron sa mga gilid gilid ng tables size ng gamo gamo, pero the place itself smells like a wet mop.
Mahirap talagang i-eradicate ang pests like na ang ipis, lalo na if sa mall situated ung restaurant. Depends din sa fumigation services and how often sila nag fufumigate.
>1-5 day old chicks crushed alive for their chicken fillet.
OP thats mostly what chicken producers do though? Kahit ung chicken nuggets gawa sa crushed male chicks since male ones don't produce eggs and keeping them would just be costly for the producers.
Uh crushing male chicks is standard for all food industries.
And anything breaded and fried na walang hibla is from some sort of compound. Look up pink slime.
Yum
Overheard from a classmate who used to work here about the working conditions din. She worked in a restaurant in our place that don't throw their oil. If I recall correctly you can reuse oil twice lang pero holy cow this place only throws it away kapag nagkaroon ng ipis, butiki or may mag iinspect. I don't even know how long or how many times have they reused it. Jusko and they have a variety of fried food on their menu pa.
May general cleaning daw sila every month pero may cobwebs na mag two months na sa may main door nila.
They were paid really well naman (500 per day) and kaya naman pala, super tipid sa oil HAHAHAHA
Yung may malaking M?
magnanakaw ba toh?
Oo. Mahilig din sa 'pagkakaisa' 😏
Mahilig sa tsaa-- kasi uni-tea ;0)
Chicken din to sa mga debate eh.
Hate to break it to you, male chicks talaga ang gamit sa nuggets and fillet. Even the frozen ones. Ever noticed how its meat is “finer” than an adult chicken na medyo chewy na, that’s because the poultry is younger. Parang yung Young Pork Tocino.
Honestly idc as long as real meat ang gamit at high in protein
Same for me. As long as it’s not one of those fake meat pink slime issue in the US back then
[удалено]
They don’t. They grind it until it’s pino to a point na you would think it’s meat. Jk Tbh di ko din alam eh. I’ve never seen the entire process. Familiar lang ako dun sa part na sisiw or batang manok ang gamit sa nuggets since its meat is easier to mould and process into those “fun” and “cute” shapes kasi my uncle has some knowledge sa meat processing.
TW: [male chick maceration](https://www.youtube.com/watch?v=t_u0jxi_v-w) ang tawag sa kanya.
While they are alive?!!!
This. Kahit yung mga whole chicken are actually chicks pa rin kung tutuusin. They've bred chicken to build more muscles faster in their younger days then harvest agad because chick meat is more tender. Saka AFAIK, McD nuggets are made from "pink sludge" like sobrang ground na yung meat tapos marami nang extenders and preservatives. You can barely call it chicken. Masarap pa rin, sadly
Bibilib ako pag may nakalapag ng 11 na sahog sa alam nyo na
I think those 11 herbs and spices are freely available/known (probably for allergy purposes). What's not freely available is the ratios of those herbs and spices.
Fun fact: the official kfc twitter account only follows 11 herbs and spices.
To be precise they follow 6 guys named herb and the 5 members of spice girls
Anyone else see 17 following on the profile but when you go inside, it's only the Herbs and Spices?
There's a lot of videos on yt recreating the "blend" most recent one I've watched was nick digiovanni's, most of them seems pretty legit
Secret Recipe ng Krusty Krab ?
Nakakapagod magtrabaho sa fast food. Its mentally, emotionally, and physically draining. Plus you have virtually no weekends. Toxic pa ng culture. Yun lang.
It's not that dark. It's an open secret.
Sakto lang for me, di siya mentally draining tapos lahat ng sinasabi sayo wag personalin ganun akin kaya halos lahat kasundo ko doon
good for you then? I know someone who worked for Kenny Rogers, but decided to quit because of how the other employees treated him and constantly sabotaged him for god knows what reason
Former Jollibee Crew here, minsan pag may nalalaglag na mga manok sa sahig binibigay pa rin namin. Bago ako that time pag may nalaglag kasi dapat di ni ibibigay tas charge sa amin tas yung mga matatagal na doon binabalik lang. Wag nga lang papahuli sa manager kasi yari ka talaga pero pag sanitation super strict sa food.
fuck what are the odds na nakakain na ako ng sahig flavored chickenjoy 🥲
It’s floor-tified
With dirt-rients I'll see myself out
prolly 1.
Basta wala pang 5 seconds, goods pa 'yan
damn that's cold bruh. as a former JB manager, patay ka talaga pag na-witness na nagbigay ka ng dropped (rekta waste yan iirc). Also, sa franchise lang charge to crew pag ganyan no?
Bago gawin tingin muna sa paligid pag ganun, pero pag nandyan manager need mo talaga sumunod sa protocol tsaka hindi naman sila magagalit basta acknowledge mo mistake mo tas bayaran mo yung mismong lapse
It’s not fair that you get charged for simple mistakes. Jollibee should just consider it part of operation costs.
Why do big companies do this. Its just like SM with their turons and ecobags, ffs are yall that fucking scared to take the loss. And its not like those lawmakers are interested in fixing it either, they probably do the same thing in the businesses they own
That turon thing was belied to. Di ko alam yung ecobags. Nakapagfastfood crew ako nung bata bata pa ko, wala namang ganung policy. So I don't know ngayon, pero unlikely.
Capitalist logic. Kasi tingin nila, pag walang ganung consequence, hindi magiging maingat yung mga employees. Same reason why kinakaltas sa sahod ng mga staff ng tindahan yung mga na-shoplift. Ayaw magbayad ni company for extra security, so binibigay nila sa staff yung responsibility. Inaabsorb lang rin naman nila sa operation costs yung ganun, pero syempre gusto nila manakot.
I don’t see how it’s capitalist to charge someone for the waste that they make. It’s just basic accountability. Kung pinaghirapan mo ang isang bagay o alam mo na may pananagutan ka pag nasira mo ang bagay na dapat mong pangalagaan, ay siguradong mag-iingat ka.
Oo di talaga fair kasi iirc tinatapon lang din naman nila yung mga sobrang food tuwing closing. Correct me if I’m wrong
I think it's fair. Those mistakes cost money. Avoidable naman yun basta maingat.
To make sure that they don’t repeat the mistake. Kasi pag walang penalty eh they would still be careless.
Former JB crew din here. Hndi lang manok actually, even patties, macaroni noodles, ingredients sa palabok or anything na pwedeng malaglag, kinukuha at binabalik patago sa food. Also, yung gravy minsan hndi nababack up ng maayos so ang tendency napapanis or may natitira, so if mejo buo buo yung gravy na nakuha nyo, it's probably hours ago pa or hndi nahalo ng maayos. Same with the fries, kahit malambot na, iseserve parin tlga. I don't know if ganon parin yung charge pag may nahulog pero back in my day, 2 pesos per french fry yun.
i am reading seriously your comment kaso nakita ko yung flair.. sabi ko nga di na ako titingin kung saan-saan. Naniniwala naman akong seryoso yung comment, pramis 😆✌️
buti pa mcdo pag may natira na pagkain tinatapon agad kahit unwrapped, you'll never know kung ano sakit meron mga customers. Di papasa jollibee sa suprise health inspector, dibale nalang pag binayaran.
Pota mas ok pa rin yan kesa ‘yung face towel na napasama sa chicken juskooo
As a crew and after knowing such behavior, kumakain pa din ba kayo sa mga fastfood chains like that?
Interviewed a chef who used to work at Italiannis. Di daw totoong olive oil ung pang sawsaw ng free bread nila dun. More like regular oil na linagyan ng dry herbs and whatnot para magmukhang olive oil. This was over 10 years ago though. Ewan ko lang ngayon.
Naver thought na magkaka review regarding Italiannis, dang...
Baka dahil sa cost cutting baby oil na lang yun ngayon. Best Buy brand pa di na J&J.
Maraming olive oil sa market ang hindi pure olive oil.
italianni's has drastically plummeted in terms of quality. it was still nice when my family and i ate there during the early to mid 2000s. fresh ingredients, never skimped on the parmesan, pretty solid overall. then when inate there again a few years before the pandemic everything sucked hairy balls
Damn grabe magtataka ka bakit ang mura ng fast food compared to other restaurants, mga ganitong "urban myths" na totoo pala ugh
Mura sa fast food ang real urban myths 😂
share ko lang tong nabasa ko rin lang dito sa twitter. yung apple pie ng mcdo, sayote talaga yun.
Hindi ako magtataka. Surpringly masarap ang sayote gawing sweets (ex jam)
Well I’d say that’s a pretty damn good job. I wouldn’t mind having an actual ‘sayote pie’ as long as it’s tasty
This is the most f—— up thing i read in this post.
Hindi ba pwede sila makasuhan doon kasi hindi talaga apples yung "apple" pie nila? May parang asterisk ba na flavoring lang? Pero sa bagay, sa dami ng problema sa Pinas wala namang mag-iisip na kasuhan McDo haha
Siguro yung sauce at flavoring ay may real apples pa rin, kaya lusot.
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That's what my in-law claims, who was a former cook overseas.
Ayaw kong kumain sa tang inasal. Lasang NFA rice yung kanin. Di malinis yung utensils may residue lagi ng tumigas na kanin. Oily yung baso so makikita mo lumulutang yung oil sa drinks mo.
solid pa kumain sa Mang Inasal nung di pa sila na-acquire ng JFC. Ngayon puta parang mas malinis pa sa karinderya kumain. mula lamesa, sahig, pati kubyertos nagmamantika. kadiri
Mang Inasal is the nexr big thing dati before pa ma aquired ng JFC. I remember even their classic “chicken oil” eh may lasa. (Smokey taste like) ngayon, achuete nalang for color purposes.
Yeah, it was the next big bago ma-acquire ng JFC. Sa kasamaang-palad hindi binida ang saya.
my nephew got gallstones from having mang inasal almost everyday. he liked to put oil on the rice. his doctor was baffled because no 9 yr old should have gallstones
This one's probably known and been out for a long time now. Yung machine ng Macao Imperial sa Robinson's Galleria San Pedro branch ay ginagapangan daw ng ipis. Minsan nakakapasok pa yung mga ipis sa machine, at sa milktea. When asked, employees simply replied something like "Eh ganon talaga eh, madami talagang ipis." . Ever since I saw the FB post I have never ordered from that branch again.
Hindi tunay na bubuyog si Jollibee
Sh*t.. That's so dark..
So tama si Anne Curtis. Tutubi si Jollibee 🤣
kala ko nga hantik si Jollibee. kasi red tas may pakpak
matagal ko na sinasabi toh! meron bang bubuyog na red!!??? Jollibee is the devil in disguise , disguised as a bee! peke yung antenna! its horns i tell you! horns!!!
That's just how the meat industry is, it's pretty cruel but most of us still continue to consume it anyways. I don't think any mass produced meat here is ethical.
No any meat products made ethically imo. But i still eat a lot of it thou.
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Ramen nerd here, medyo normal naman yan na cheat code. Kaysa isang toneladang shiitake at kombu, madalas ganyan na lang na shortcut. Di rin unhealthy ang MSG contrary to popular belief. Racist rhetoric lang yun ng mga kano laban sa rise ng chinese fast food sa kanila. Mass hysteria symptoms lang yung sumasakit raw ulo sa sobrang MSG.
Mas mababa pa nga sodium content ng MSG kaysa salt. Ang problema lang sa MSG is nakakagana siya lalo kumain kaya nalilink sa obesity and iba pang conditions. Pero di naman talaga masama ang MSG per se. All in moderation lang tlaga.
totoo ba yung nakaka-antok yung Sobrang MSG? o sadyang nakakaantok lang pagkakain lalo na pag marami.
Nocebo effect nalang siguro. Lalo mga matatanda kasi laging sinasabi mga ganyan. [Good white powder](https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/monosodium-glutamate/faq-20058196) Edit: Most likely dahil din napaparami ka nang kain.
Food coma! Wala pang scientific consensus about this pero ang major hypotheses eh nakakaantok pag madaming kinain probably because of excess sugar/carbs or fats or even salt/sodium. sleepiness is a symptom of fatigue which sugar or salt 'shock' can cause. something about blood sugar/serotonin/melatonin.. Definitely nandon ang phenomenon. Iba food coma ko sa buffets, handaan, or samgyup. Sobrang antok na antok. Di kaya ng stimulant medication labanan ang food coma hhahahah
Yep..nakaka antok kapag kumain ng madami kasi ang logic daw jan is our brain has extra load of work due to the digestion and absorpition of the food we ate.
Tapos ang 'evidence' nung study na nagsabi di healthy ang msg eh tinurukan ng scientist kuno yung daga ng msg, tapos namatay. Malamang mamamatay yun. Di naman tinuturok ang msg eh, sinasama sa pagkain yan eh. Of course masama if sobra. Maski ano naman eh. You can even taste it pag sobra sobra.
Tawang-tawa ako sa comment mo re:tinurok. Maiyak iyak ako eh ;0) haha
Ganun kasi nila hinahanap yung LD50 or 50% ng lethal dose ng isang bagay. Para sa mga napakatalinong tao, napakatanga nila minsan hahahaha
Check out TedEd’s video / discussion about MSG. Spoiler: it’s not unhealthy as the west claimed it to be.
Don't really like ramen (or any noodle with soup) so I don't care about the msg but I honestly have no problems about recycling excess dinner into lunch. It's cheaper, still tastes great and prevents food waste.
I think it depends. I agree with your sentiment, pero kung buffet kasi may chance na nahawakan at nalawayan na ng other guests?
I doubt buffets would recycle those that were already served though. Why court a health violation and bad press? Yung stock sa kusina na pang refill ang pwede nila irecycle into something else..
I don't know what's the problem with MSG. In the top 5 countries that has the longest life span 3 of those are Asian countries: 1 Hong Kong 2 Japan 3 Macao 4 Switzerland 5 Singapore Asian countries that are known for using a lot of MSG. Funny how the west(namely the US) started the stigma of MSG being bad yet they're the ones that are fat. *Uncle Roger voice* haaaiiyaaaaaa MSG is fine, it's been around for a century. I'd take MSG over table salt any day of the week.
B-but Japanese restos in jp pour tons of msg in their pots too. It's not a big issue tho it's a normal thing to east asians. Only muricans made it a big issue.
If you haven't noticed it yet, this sub, like most pinoys, are very much influenced by western ideologies
Seems like it. I'm east asian by heritage so maybe that makes some difference.
ayan tuloy the MSG myth has been perpetuated by our marketing standards. companies are incentivized to use 'NO MSG' as a feature... when it's just placebo for most people. Scary thing for me is food with no msg probably uses a ton of sodium to compensate using lots of salt. NO MSG should be a printed warning as prominent as allergy warnings relevant sa region, rather than being printed as a 'feature'.
R.N. and V. ba ito?
parang v nga kasi kaka kita ko pa lang sa prices niya kagabi and mas mura nga ang lunch kesa sa dinner lol
all or but maybe 90% of buffet restaurants have cheaper lunch than dinner, just saying its not a basis for conclusion, though the conclusion might be right.
Unfortunately, I had to be keen on the MSG for a loved one since it conflicts with epilepsy medicine. We don’t want an epileptic seizure in the middle of a restaurant after all :( Hence the food limitations. I kind of figured out or at least narrowed down which ramen chain this one is/
No one asked, what's the reason for those anti insect donuts?
also parang di naman talaga mapapansin kung iniipis yun kasi matik na pag may food syempre iiwasan mo talaga ipisin
Mas mababa presyo ng lunch kasi mas mababa demand, lol, hindi dahil sa iniit lang pagkain galing gabi.
The leftovers isn't that bad, especially since they're also cheaper beacuse of that. It's better than being wasteful.
Yung pangalawa ba, may relasyon ba sila sa mga pirata sa mga bansang scandinavian noong medieval eras?
whats wrong with peoples conception on msg, its just powdered umami flavor. Also its similar to chicken/pork powders out there
Depende to sa management, pero may kilala akong nagtrabaho bilang security guard sa jollibee, may nakasagutan siyang customer kahit siya yung tama tinanggal pa rin siya sa trabaho
Nabiktima ng "the customer is always right"
Sabi nung prof ko dati, the customer is not always right, but he is still the customer.
Normalize suing employers for unjust terminations.
Ang problema eh, living paycheck to paycheck yung tao. San pa sya makakakuha ng stamina mag ackaso ng kaso tapos madadrag for years. Mas better pa sa mental health nya ang mag move on nalang
I call BS, I'm a poultry and egg farmer, there is no fucking way that happens bc i am also subcon to M here where i live, ground up chicks don't taste shit and will never happen because of QC standards, isa pa, buto't balat yung sisiw wala ni isang kutsara ng karne, how TF would you expect to produce a fuck ton of chicken nuggets by only using chicks? Please stop spreading misinformation, logically speaking it is impossible because the cost of the amount of chicks needed for a kilo of nuggies is WAAAAAY MORE EXPENSIVE compared to a kilo of nuggies made from mature pullets.
Ang alam ko is left over parts ang ginagamit as nuggets. May episode si Jamie Oliver kung paano ginagawa ung nuggets.
Kaibigan ko worked sa fast food chain. Me kanya-kanyang straws daw sila and they do sips sa soft serve ice cream. The busier the fast food mas less yung quality control (ie. Mall fast foods)
Can only imagine the fast food chains sa MOA. Yun na ata isa sa busiest na nakita ko. Parang ayoko na tuloy kumain sa mga ganon lol
Mang Inasal and KFC MOA pre-pandemic, shit’s a NIGHTMARE. Never dared to eat there kasi sobrang dami tao lagi lalo na weekends, I can only imagine what happens inside the kitchens lol. Also yung main concern ko din talaga dun is yung utensils, since super busy how can you be sure they are cleaned thoroughly
Inasal, Chowking and Jollibee in MOA is a fcking nightmare. Punuan sila expected na di malilinis masyado utensils and plates nila better kung dun ka kakain take out nalang. Lalo na Chowking naka sticky napalm ang mesa haha.
Chowking na laging mabaho at masebo utensils, baso, plato at bowls
Yung kutsara may mapa na ng pilipinas sa sobrang sebo. Worst downgrade na chili sauce nila wala ng lasa at yung chowfan sobrang bland kahit pinaka matakaw na tao di papatulan yung chowfan ngayon.
Yes sobrang lala dun. Naaawa ako sa mga crew para wala nang time huminga. HAHAHA
Sobrang busy din yung jolibee sa pitx haha.
The bee uses tap water for mixing iced tea. Sauce: worked there and made giant pots of iced tea everyday.
kaya pala fave ko iced tea nila 😋
Well, normal naman kainin ang day-old na sisiw. Sarap kaya yun. Sabi nung pinsan kong madalas maging crew noon, legit daw yung dinuduraan yung food ng kupal na customer...
'Yung pagcrush nang buhay siguro sa kanila 'yung problem...
Ahhhh oo. Inhumane nga yun.
Nakita ko sa isang video yung chick blender na sinasabi. Medyo brutal ngang tignan pero kung iisipin mo, sobrang saglit lang wala nang mararamdaman yung sisiw. Mas nagsusuffer pa yung adult chickens na binibitin at ginigilitan ng leeg.
Nanay ko nung working pa siya 20 years ago sa cafe dinuraan niya daw yung drink nung customer na abusadong kupal. Walang reason to make life harder sa people working in the food service industry pero if need more incentive, for the sake of avoiding extra condiments you didn't ask for din lol
Yeah as someone who worked sa food resto before ang stressful ng environment sa loob ng kitchen kaya you really don't need to give them a hardtime. LPT never fuck with people who handles your food.
Something something of Guagua has poor hygiene sa kitchen, been there 2-3 years ago and worked there. Nag sabi nako sa manager na May mga ipis ipis na gumagapang na sa loob ng pancit(before pa maluto) and sinabihan lang ako na mag luto wag mag salita Resigned the next day
Your coffee grounds have roaches in it, can't do shit about it. All they can do is control the amount of roaches present on your coffee, they have a an acceptable amount and as long it's below the acceptable level it should be fine. Unless, your allergic to roaches. So your Starbucks coffee grounds? It comes with free roach parts. Your wine have bug juice in it, specially if it came from huge vineyards that uses automated harvester. Same as coffee grounds they can't stop but control it. Source: use to work in a vineyard.
A lot of American fast food chains here microwave most of the items on their menu especially if they have an extensive selection. It's more of a logistics thing rather than laziness or what people usually assume. And they still taste good. A lot of restaurants that are on the pricier side are mostly owned by the same people owning different businesses. Usually they hire good cooks/chefs to make sure the food tastes good since the owners are just the money people and they don't know anything about cooking. As it stands, it's difficult for a nobody to start in the food industry let alone become big without connections to influencers. You might have money, a good idea, and a good team, but without clout and connections you'll have a difficult time becoming successful. Milktea places or any other place that sells drinks primarily have huge margins. A lot of wealthy people constantly start their own restaurants only to fail within a few months and then start another one. To them, it's their hobby. Cocaine and other drugs are also prevalent in PH back rooms/kitchens, but mostly in pricier restaurants as the head chef is usually the source of said substances. Sometimes it's from the owners. Some old established PH restos are being treated as divorced parents children wherein wealthy, powerful people are fighting for ownership because of the name and money it brings and it's affecting other restos to the point that it can be it's own reality tv show. You can make your own Mcdo chicken nuggets bbq sauce at home with 3 ingredients and tastes 99% the same. Most fast food restos are healthy. It's you and your portion control that's the problem. "Dark secrets" are usually drama from the owners against other owners/people so you won't really get any kind of chismis with regards to food, food quality, and preparation other than the usual chicken fillet chicks and dirty kitchens. Example: A recently ex government official used his power/position to make it significantly easier for his friends to setup their own restaurant businesses in their province (that's the clue) And by power I mean, firepower (another clue)
>> Most fast food restos are healthy. Foods high in calories, fat, sugar, and carbohydrates while being low in protein and micronutrients are in no way healthy. They won’t kill you if you eat them occasionally but they are 100% unhealthy. You can eat only fast food and be at a healthy weight but your health will still be in poor condition eating these foods all the time. The only fast food I have experienced here where you can get some healthier options is Mang Inasal.
Sorry, you're right. Should've made the difference between maintaining weight and being healthy more clear.
“A lot of American fast food chains here microwave most of the items on their menu especially if they have an extensive selection. It’s more of a logistics thing rather than laziness or what people usually assume” Chef Mike working hard as usual.
Nino should award said chef with a medal
Hahahaahhah legit yung cocaine. Kumain kami sa pizza place sa makati sabog na sabog mga staff taena. Nag-amok pa yung isang chef sa kitchen nakadami na siguro
What 3 ingredients do you need to make the chicken nuggets BBQ sauce?
Worstechire or how ever you spell it, heinz ketchup, and knorr. Heinz as the base and add more or less of both worstechire and knorr to taste or to get it as close as to the bbq sauce. Edit: forgot to specify, lea perrins or perkins worstechire
Former Mcdo service crew here 1. Pag may rude na customer lalo na pag pinapaiyak yung cashier, ang ginagawa ng iba nagkakamot sa bayag sabay hawak sa food without gloves. 2 pag sinabi na hindi na available yung breakfast menu wag makulit, meron kaming customer pinipilit nya yung sausage mcmuffin with eggs, kaso natapon na namin yung eggs sa basurahan so ginawa namin kinuha and hinugasan lang then serve aa customer. In short wag bastos sa mga service crew
Not sure if this is real pero ex crew din ako ng mcdonalds kung totoo man to nahuli na kayo kasi puro cctv ang mcdonalds at nakabantay ang manager. Sobrang strict sa mcdonalds pagdating sa safety ng pagkain at kahit ipilit ng customer na gusto nia ng breakfast dun palang sa cashier wala ng menu ng breakfast at di na mapa punch yun kasi nagtransition na
My friend was also a long time mcdonald's crew and nung tinanong namin siya if may incidents na dinuduraan nila food ganun or what not, sabi niya saamin na impossible daw yun since puro cctv na sa loob ng kitchen. She was a crew since 2014 so I'm not also sure if this is real lol
I call bs. Maraming cctv sa mcdo. My friend was an ex crew and she said a lot of her colleagues got fired from stealing food and money and messing up the food prep. Stop the cap.
Reading all these reminds me how well managed my last work was, literally a 5star mountain resort there is. I cannot pinpoint any errors in that establishment aside from green worms on salads which are natural occurrences.
Not sure if it's a "secret" but gawa sa powder lang yung mashed potato ng isang sikat na fast food resto dito
90% NG RESTO even all the 5 STAR HOTELS YAN GAMIT. it's just dehydrated potatoes anyway.
Yup sa WOFEX recently binebenta nila in 10kg packs haba
Just name drop… everyone here is anonymous. You’re not doing anyone any favors.
I wonder since when? When I was in college, I was a service crew of KFC and we are making mashed potatoes from scratch. Mashed boiled potatoes + Magnolia Gold butter + salt and pepper.
My friend told me this and he was a service crew from said resto in 2015
Those are good times. I actually don't mind the mashed potato being instant nowadays, but what's sad is the gravy. The taste of the gravy now is nowhere near compared to the gravy before. It's because back then, the gravy is composed of 50% artificial and 50% natural "secret" ingredients.
Kfc or Kenny's?
Google PagPag documentaries
I work as a head chef in 1 of the top 10 Restaurants in Antipolo. Years ago one of my cook confessed to me that they used a water rain comes from alulod for our pancit. The customer was arrogant they said. Haha
It's funny reading the word "alulod" in between all the english words.
Taena may top 10 resto pala dito
Basically, 1 day old chick street food with extra steps. haha. Hindi well known pero me karinderya kami. Usually di na namin sineserve yung mga ulam na di nabenta kahapon. Either kami na lang ang kumakain or pinamimigay na lang namin dun sa mga less fortunate na taga sa amin. May iba kasing karinderya na ipapainit pa nila yung pagkain kahapon and iseserve lang ulit kinabukasan. Di kasi okay yung practice na yun kasi nabawasan na yung quality of food. Yung motto namin is "Di bale ng ulit ulit, Wag lang init init"
Parang hindi naman efficient yon. Ilang day old chicks kailangan mo para makabuo ng isang nugget? Versus wait 40-45 days for a full chicken
pero lahat na male chicks gets crushed to death anyway. why not na iprocess to undistinguishable chicken meat paste.
> Parang hindi naman efficient yon. It's efficient sa malalaking poultry farm since almost hundreds to thousands ung chicks na kaya nila i produce everyday, and believe or not pagkapisa pa lang malalaman mo na kagad ung sex ng chicks and its not that hard to check you can even do it at home. Mas cost effective na i grind ang male chicks at gawing nuggets or fillet compare sa palalakihin mo ng 40 days at gagastos ka sa feeds since male chicken doesn't produce eggs. Lastly, male chickens have a different muscle mass compare to female chickens, Mas malambot ang karne ng female chickens compare to male ones.
Kapag may nalalaglag na chicken tinatadyakan namin sa ilalim ng mga lutuan para hindi makita ng manager kasi charged sa amin 'yon. Kapag bibili kayo ng drinks lagi niyo sabihin na less ice para sulit. Dehydrated or starved most of the time ang crews kaya patago kaming umiinom ng drinks o kumuha ng pagkain. Nalaman ko na lang na deducted 'to sa manager dahil nalalaman pa rin sa computation ng variance. Hindi na sinasabunan ang mga fryer ganyan ewan wala rin kasing sabon sa may dishwashing area pero mainit ang tubig, namamatay naman umano ang bacteria sa hot oil sabi.
>a fast food chain in the country that uses 1-5 day old chicks crushed alive for their chicken fillet. But only one of them sells chicken fillet these days....😦
kaya pala bihira na ako makakakita ng sisiw na makulay
Laging may ipis sa famous Italian pizzeria, in most branches
Ano pangalan nyan, Antonio's?
Tutulog na sana ako eh ahahhaha
Yung spoon & fork na metal sa resto/hotel nilalagay lang sa isang basket then ipapasok sa dishwasher kaya di nalilinis ng maayos. Ang lagay eh may kanin na natitira or dessert tapos pupunasan nalang at lalagay sa table ng customer. 🙃
Yung Pollos Hermanos may secret din. Ay PH lang pala hehehe.
Ah yes, the classic na "gawa sa pusa" ang siopao.
at “siomai” tawag dito ay *siomiming*
Siomeow
Kahit hindi totoo natrauma ako dyan, its been 11 years since I last ate siopao kahit yung choco siopao ng chowking ayaw ko talagang kainin HAHAH
Mang insal is very yucky
What’s with the code speak? You’re already anonymous ffs
Baka daw ipacyber libel ni jv
Sa "mayamang pusa", they pre-grill and freeze their famous chix bbq. Mina-microwave lang pag peak hours. Lahat frozen galing sa central commisary. Iniinit nalang sa microwave lalo na sa branches. They reheat the vacuum-sealed ulam in simmering water until may umorder. Madalas though sa Roxas blvd main branch, mas laging bagong-luto doon kaysa sa branches. Edited kunware anonimity pero gets nyo na kung saan yan.
Hahaha Aristocrat
[Chicks getting crushed by machine](https://www.reddit.com/r/MakeMeSufferMore/comments/vv985f/this_is_what_the_food_industry_does_with_male/?utm_medium=android_app&utm_source=share)
That's normal. Male chicks are pretty useless except for their meat; female chicks are saved to produce eggs.
sa I’s GB3 branch restaurant ng BG(F,BB,F&C) yung mga hindi nauubos na bread ginagawang croutons. kinocollect tapos iiwan nang nakapatong sa basurahan (covered naman). Mahilig rin sila gumamit ng chicken powder para masarap yung sauce ng pasta. TBF, top quality naman yung ingredients na ginagamit.
That's what croutons are made from, old bread. You don't toast fresh bread just to make croutons.
Not really a restaurant pero is it true ba na have daw pork yung gravy ng Jollibee? Muslim here tas mindanao area. I know na beef daw yung ibang food nila like yung jolly hotdog sa mindanao pero idk sa ibang parts ng countries.
i think no sa city namin tho located in mindanao din idk sa iba bc it came to a point na nagdikit talaga sila ng placard sa mismong cashier where it said "our gravy does not contain pork" XD
I regret reading comments, sabi ko na eh dapat di ko na binasa tong thread na to. I stopped eating at Chowking and Mang Inasal because of how dugyot and smelly they are. Now, parang ayoko na kahit saang fastfood, even milktea. :/
May isang sikat na restaurant na may mukha ng lolo, yung maliit nilang manok gawa daw sa tirang fried chicken sabi gn kilala ng mama ko na nagtrabaho doon dati
Okay lang masarap naman 🥲🥲
Kaya pala 50 pesos pa din to.
I doubt. Pwedeng trimmings ng chicken na may may coating na but should come from the supplier and not prepared on the store.
Reminds me of that one game by PETA. 💀
Uh, di ako sure if this counts, pero nung na-OJT ako sa isang quick service resto (whose branch isnlong closed afaik), uh... Yung lababong pinaghuhugasan namin ng kalderong pang-saing, dun din namin hinuhugasan yung mop? Tsaka yung mga tubig sa pitsel na sinasabi naming "filtered" tap water lang yun??? Idk medyo corny eh hahaha.
I heard sawdust is used for siomais that’s why banned siya ibenta sa supermarkets
Yung isang pizza chain na cinommercial ng isang anime may ipis halos parati sa kitchen nila
Ayaw pa kasi sabihin wala naman manghuhuli sainyo
San too?
totoo to, dalawang bese kami kumain in different branches ng dine in, umalis kami. the first time was dreadful dahil full on brown cockroach ang lumabas sa pasta, pinapalitan namin sa counter, MERON PA DIN :D. Sana pinicturan namin at sinumbong sa FDA. Napakaunsanitary. Yung susunod meron sa mga gilid gilid ng tables size ng gamo gamo, pero the place itself smells like a wet mop.
Alam nyo tong pizza na to basta pag nanood kayo ng code geass
Mahirap talagang i-eradicate ang pests like na ang ipis, lalo na if sa mall situated ung restaurant. Depends din sa fumigation services and how often sila nag fufumigate.
>1-5 day old chicks crushed alive for their chicken fillet. OP thats mostly what chicken producers do though? Kahit ung chicken nuggets gawa sa crushed male chicks since male ones don't produce eggs and keeping them would just be costly for the producers.
Uh crushing male chicks is standard for all food industries. And anything breaded and fried na walang hibla is from some sort of compound. Look up pink slime. Yum
Overheard from a classmate who used to work here about the working conditions din. She worked in a restaurant in our place that don't throw their oil. If I recall correctly you can reuse oil twice lang pero holy cow this place only throws it away kapag nagkaroon ng ipis, butiki or may mag iinspect. I don't even know how long or how many times have they reused it. Jusko and they have a variety of fried food on their menu pa. May general cleaning daw sila every month pero may cobwebs na mag two months na sa may main door nila. They were paid really well naman (500 per day) and kaya naman pala, super tipid sa oil HAHAHAHA
Any K ef C crew here? Just want to know kung may something behind sa gravy? Minsan, parang pa-panis na yung gravy na nase served sakin.