If you've ever wondered what it's like working at one of the world's most loved fast food chains, McDonald's, wonder no more, because one former employee has spilled the beans.
Sarah McMaster worked at a Glasgow branch of McDonald's for two years, up until the pandemic hit last year and during that time she gained experience working in virtually all the different departments of the restaurant.
Throughout her Maccies stint, the 26-year-old picked up a number of hints and tricks from the fast-food chain, which she has since shared.
You might already know a number of different ways you can bag free or discounted meals, either using vouchers found on the back of bus tickets or even rewards from McDonald's Monopoly.
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But, it turns out that staff working at McDonald's are eligible for free meals while on shift, and they even get 50 percent of meals when they're not at work. But, not only that, they can also purchase a half price meal for one friend per day - so, it really does pay to have friends in the business.
If freshness is important to you, Sarah says you can carefully tailor what time of day you go to McDonald's to make sure the food you're buying has been cooked fresh and hasn't been sitting around.
She said the best times to do this are when the breakfast menu ends at 11am, and when they're busiest for lunch and dinner, which is around 1pm and 5pm, as fresh food is constantly being made.
Another hack for getting fresh fries, according to Sarah, is that you can simply ask for your fries without salt, meaning staff will cook you a fresh batch instead of serving from the chips which have already been made.
"If you want things fresh, like fresh fries because you're not a fan of them when they're a wee bit soggier or cold, ask to get them without salt," she told The Sun.
"They have to make them fresh and they have to make them separate. It's the same with burgers - if you want a brand new fresh one, ask for it without seasoning. All they do is put a salt and pepper mix on top of it anyway - so you could easily do that yourself."
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