Education - Public vs PrivateFollow

Is anyone else actually a little surprised that Alma was considered intelligent enough to work at McDonalds?

No, really, not smart enough to work at McDonalds.

Is that true? I gathered one of the things fast food chains were most concerned with was making a standardized product, and it's not much of a feat of engineering to fix this simple problem.

To the best of my knowledge, it's nationwide here, when it happens. It's a summertime deal.

I don't think it's an engineering thing, it's a cost one. I'm betting business owners are supposed to switch in a new bag when it hits 25% or so. I'm doubting many do it, since there's no way to transfer that product to the new bag. Switching it when they should would greatly reduce the variability. The most noticeable affect is when it tastes super watered down. Specifically because you DO add ice, having the perfect soda concentration doesn't matter too much--as the additional liquid is added, the product would change anyway.

The only places that use the old systems are ones that have had their systems for a long time, so not McDonalds. But you can see them in old mom and pop shops. But the pump system only reduced the problem didn't eliminate it. 8 flavor fountains seem to be about 4k. Big chains could afford to put that down to upgrade their machines, smaller places maybe not.

And how much does the "small" button fill it?

Thanks for proving Joph's point.

The BIB system ensures almost no waste. If one place has a watered down taste that another doesn't, it's because one store has decided to run a thinner mix and has purposefully diluted their syrup to increase profit.

This.

ALSO: Every restaurant I ever worked at that used the BiB system was hooked to a regulator system that kept the syrup under a constant pressure to ensure a consistent product.

How did you (Alma) manage to get a "bell curve" - or for that matter, any variation - from your BiBs?
Did you hang them from the ceiling like IV bags and let them drip into the soda machines?

That was me. I've worked two places with the box systems, and there was a noticeable difference between 25% and 100%. Could just be that neither system was set up properly. For all I know, they just left out the regulator for whatever reason (which would be stupid, since a google search tells me they are cheap).

Except the cups are, in fact, designed to hold increasing ounces of soda. That's an even less difficult concept and here you are stumbling all over with it apparently confused as hell.


You dumped your ice in AFTER putting soda in the cup? I guess you were retarded. Have fun with soda all over your hands


For some reason you seem to think you can give ***-stupid accounts of how things are done there and people will blindly believe you, all common sense to the contrary.

I almost never get soda on the rare occasion I eat fast food. But when I used to, I'd always ask for no ice. Not because I wanted more soda, but because I'm generally a "sipper" and the ice would all have long melted by the time I finish the beverage.

Very rarely did I get a full cup of soda. I got the normal amount of soda with a lot more room in my cup, as the ice wasn't adding volume. Which I'm fine with.

Just putting that out there. It's not like getting no ice automatically means you'll get a full cup of soda.