Lanx
<Prior Amod>
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It's not just that (i didn't read the reddit)
again this is old info, from memory, as a teen that ran the line
eggs are set at 275, and timers are used, all meats, the bottom is set at 350, you learn pretty quick you can't cook eggs on 350, it just coagulates too fast when it's that hot, no matter how thin or thick you spread the eggs.
not only that sausage, could be "undercooked" or even overcooked.
meat is cooked in a grill press, think george forman grill.
all meat has different settings and timers.
wanna know why sometimes the sausage is cooked way too much? it was left on hamburger setting from last night and they didn't change over properly.
or
your sausage is undercooked, it tasted "squishy"? that's cuz it's undercooked cuz it had quarterpounder setting (this is probably why ppl get sick, imo, i mean the meat barely qualifys as cooked)
usually in the morning there's 2 stations
the egg station where the top is turned off and the bottom is set for 275, and the meat station where its set for sausage and bacon (honestly they probably cook 100 strips of bacon b4 they open.
then when it's time for lunch, it's change over, egg station, tops are turned on and set for hamburger and the meat station probably all set for quarter pounder. grilled chicked is cooked on the same station btw, if you're ever wondering why grilled chicken tastes kinda good it's cuz it's cooked on the same grill as all the beef patties.
now how the hell are they gonna separate it? the easiest/cheapest answer is that you can maybe split it by half stations, but it's a lot of work to loose an entire grill.
oh not to mention all the different settings for bread toasting, bin warming and the fry station too.
