[HartleyMBaldwin]

This thread brings back memories of my first paycheck job, at McDonald’s #330, 1971-1973, when the fries were still made in the store, from raw potatoes. Learning to keep 4 dozen on the grill (turn-lay-pull, do they still do that?) and going out to drink beer after closing in the summer.

Although at that time and place, anyone who ate a burger from the waste was fired on the spot, as was anyone who ate a fry or anything at all up front.

[Labyrinthos]

When I worked for at in 1976-1977, the fries were cooked in oil. But yes, no eating from “waste” (which was a burger that sat for more than seven minutes IIRC)and no eating at all where visible to customers.

The menu was very simple back then: Hamburger, Cheeseburger, Quarter-Pounder, Quarter-Pounder w/ Cheese, Big Mac, Fish Fillet, Small Fries, Big Fries, Cherry Pie, Apple Pie, soft drinks, shakes, and possible an ice cream dessert. I don't recall double burgers or anything with bacon (except for breakfast) or tomatoes. Breakfast was Egg McMuffin and Pancakes, with a sausage patty or Canadian Bacon.

[Labyrinthos]

Ah yes, drinking beer after closing — when the drinking age was “16.”

In an earlier post, I noted that the franchise owners owned something like 40 stores in CT, NY,and NJ. They set up a franchsie softball league with four divisions. (I was hired as a "ringer" during my junior of high school to play right field.) IIRC, we played on Tuesday evenings because that was the slowest day of the week. At the end of the season, the division winners played for the franchise championship, and the then the franchise champion played the corporate executive team in Bridgeport CT, followed by a huge beer bash. The McDonald's franchise where I worked stressed competition to build teamwork, and the softball league was an extension of that philosophy.