9 Behind-the-Scenes Secrets of Chefs

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We think we know chefs. We eat out multiple nights a week, watch chef-centric reality TV shows, and consume gossip about their personal lives. But they aren’t all the hot-tempered characters we see on TV. In fact, the successful, high-profile ones rarely are. They’re in the kitchen to feed people, to surprise diners and make them happy. They’re there to work. Mental Floss spoke to chefs across the country to learn what really goes into their jobs and lifestyles—and why they all seem to love fast food burgers.

1. MORNINGS ARE THEIR QUIET TIMES.

Cooking in a restaurant kitchen is taxing, physical work—so many chefs start their mornings with exercise and a healthy breakfast to prep their bodies and minds for the day.

Daniel Humm, executive chef and co-owner of New York’s Eleven Madison Park and The NoMad in New York and Los Angeles, dedicates his mornings to getting outside, since he’ll spend most of the day under fluorescents. “Most days start with some activity: a run in Central Park, a yoga session, a bike ride around the city or along the Hudson,” Humm says. “It sets me up for success and gives me space to get away, to wander in my thoughts and clear my head.”

Chefs who do dinner service are usually working in the kitchen until midnight or later, and mornings provide the best opportunity to spend time with their families. Erling Wu-Bower, executive chef and co-owner of Pacific Standard Time in Chicago, spends mornings in the garden with his son Max. “Then I get in the car, roll the windows down and listen to sports radio while I drive to work,” he says.

Michael Solomonov, executive chef and co-owner of Zahav and CookNSolo restaurant group in Philadelphia, says every day for him is different. “But it consistently starts off by drinking too much coffee and then working out, or dropping my kids off at school and then working out,” Solomonov says.

2. THE HOURS ARE BRUTAL.

An overly busy restaurant kitchen
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If you see a chef in their restaurant, that's usually because they're out in the dining room, possibly delivering a theatrically prepared dish or shaking hands with VIPs. But that’s a tiny fraction of how they spend their days. Chris Shepherd, co-owner and executive chef of One/Fifth and Underbelly Hospitality in Houston, gets to his restaurants around 8:30 a.m. every morning and then works until closing time. Sometimes that means 16-hour days. (In the industry in general, 70-hour work weeks aren't uncommon.)

“I don’t think people know the hours that go into the job,” Shepherd says. “It’s long. It’s definitely a labor of love: the hours, the money, everything. I always feel like I’m running late for something.”

3. SUCCESS REQUIRES MUCH MORE THAN JUST BEING A GOOD COOK.

While expertise in the kitchen is obviously required, there are many other responsibilities and skills that go into being an exceptional chef: hospitality, time management, even communication skills. Wu-Bower says that now that he’s a restaurant owner as well as a chef, he’s picked up a variety of other roles: amateur plumber, handyman, and glass polisher, to name a few.

And then there's being a good boss. “A successful chef needs to be able to lead a team, to inspire, to critique and to praise,” Humm says. “It’s about managing people just as much as it is about putting together a menu and having the ability to cook delicious food.”

Wu-Bower says he focuses on being a mentor and teacher on a daily basis. “There is a team behind every chef,” he says. “I work with a big network of farmers, purveyors, designers, dishwashers, cooks, and so many more every day. They all contribute hugely to what our guests taste on their plates.” In other words, a chef's ability to cultivate relationships might just show up in your dinner—whether in the form of a difficult-to-find ingredient or an extra-sparkling plate.

4. THEY’RE MASTERS AT TIMING.

How do a chilled ceviche and a hot bowl of soup arrive to the table at the same time at the right temperatures? It's all a matter of communication between the chef, cooks, waiters, and diners, which is facilitated by an expeditor, or kitchen liaison. “The expeditor orchestrates the timing of everything that happens in the kitchen,” Wu-Bower says. “It’s a dance choreographed in the moment.”

Dishes are often prepared at different stations, or designated areas for certain types of food. The stations vary in required serving temperatures and length of cooking time; for example, a cook working the grill station needs a different amount of time to prepare a dish than a cook on a salad station. “Communication is essential between the kitchen and the dining room,” Humm says. “Without it our timing would never work. Our team knows the cues for when to get dishes ready, how long a dish may take to prepare, and there’s a constant conversation between the kitchen and dining room to ensure we don’t miss a beat.”

5. THEY DON’T MIND IF YOU SEND A DISH BACK.

A chef staring intently at a dish of salmon
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Chefs are perfectionists. If a dish arrives to a diner's table and he or she doesn’t like it, chefs don’t get angry; they want to make it right. “First is understanding why [they sent it back]: Did they dislike it? Was there an aversion? Was the temperature wrong?” Humm says. If a diner doesn’t like the flavor, Wu-Bower tastes the dish right away to find out what is going on. Then the chef decides if the dish can be recovered—cooked again, correctly—or if the diner would prefer something else entirely.

“It’s never a time to be defensive, but always an opportunity to make improvements,” Humm says. “We think of how we can recover that experience for the guest and get them back on track.”

Sending a dish back may actually affect tomorrow’s dining options. Solomonov says he encourages candid feedback from guests and servers so they can adjust their menus. “It’s an opportunity to assess our dishes and see what needs to be changed or improved,” Wu-Bower says. “We treat it as a learning experience.”

6. THEY TEND TO CARRY KITCHEN TOOLS AROUND WITH THEM.

Humm always has a fish thermometer. Wu-Bower has his peeler, fish scaler, and a mini spatula. Shepherd has kitchen spoons, palette knives, and blue tape. “Spoons for stirring, plating and, ‘hey, let me get in on that,’” Shepherd says. “Palette knives are for picking things up and moving them around. And you got to have the blue tape. You got to label everything.” Solomonov also has a good spoon and a small, offset spatula. “I think carrying a knife is maybe illegal?” he jokes.

7. THEY HAVE TO CONSCIOUSLY SCHEDULE MEALS.

A chef slicing pickles to put into a wrap or taco
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It’s hard to find time to eat as a chef. They may take meetings over a midday meal—Shepherd tries to have lunch with one of his chefs every day—and they taste items while the food is being prepared, using single-use plastic spoons to check seasonings, sauces, grains, and desserts. But that’s about it if they aren’t careful.

The hardest meal to schedule is dinner, because after 3 p.m., it’s usually crunch time at a restaurant. It’s hard for everyone to stop what they’re doing and eat, even the pre-service “family meal” that kitchens usually prepare for their staff members before the rush begins. (Such meals might feature new dishes, staff favorites, or simple, comforting food that might not be on the menu.) “Even if you bring food in for them, you see them run off real quick and jam it in their face and then go back to work,” Shepherd says. “That’s part of [working conditions] that need to be addressed at some point.”

8. THEY DON’T COOK AT HOME MUCH, UNLESS IT’S FOR THEIR KIDS.

Chefs have demanding schedules and are around food all day—and they’d rather spend their free time doing other things besides making elaborate meals.

Shepherd cooks breakfast at home a few times a week, but only cooks dinner once a month. “Not enough!” he says. He makes sandwiches, or rice and beans, or grills some chicken thighs, chars some corn, and tosses together a salad for himself and his girlfriend. “I always cook simpler at home because I don’t like making messes. I’m a one-pot guy.”

Humm travels a lot and doesn’t have much time to cook at home. “But when I do,” he says, “I enjoy a quiet meal of roast chicken or a simple pasta and salad. I also love to cook breakfast for my daughters when they’re visiting.”

Other chefs also enjoy cooking for their children. Wu-Bower and his son make pasta together. Solomonov says he goes through phases. “I really enjoy home cooking; I find it very therapeutic,” he says. “But also incredibly satisfying to get my kids to actually enjoy my food.”

They also need to be health-conscious. Chefs don’t have a choice in what they are tasting throughout the day, but can make their own dining decisions at home. “We’re not eating crap late at night after service,” Shepherd says. He’d prefer to just have yogurt after work. “Inevitably if you go have a couple of drinks, you’re like, ‘pizza sounds really good, doesn’t it?’ You always end up regretting it and kicking yourself the next morning.”

9. THEY STILL LOVE TO EAT OUT.

A group of friends clinking glasses over a meal
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When dining out, chefs aren’t necessarily looking for five-course meals, but they are drawn to cuisines they don’t cook in their kitchens. Humm likes to dine at Asian restaurants, especially sushi. “I’m really quite open, though I do like to order what’s in season or specific to a city or that restaurant’s specialty,” Humm says. “You want to get a taste for the place you’re in.”

Wu-Bower doesn’t need to go far to get a diverse dining experience. “I live in a neighborhood in Chicago—Pilsen—that’s really exploding with new restaurants and it’s been fun to try them all,” he says. His favorites? Thai and Vietnamese. Solomonov also reaches for sushi, Thai, and Vietnamese when he’s out. “And hot dogs,” Solomonov says. “Because America.”

Chefs also do have a reputation for enjoying greasy fast food when they get the chance. “I just slammed a corn dog and it was delicious!” Wu-Bower says.

But like any other restaurant guests, it’s the surprise on the plate, the hospitality they receive, and the time with others that they really love. “My favorite thing about eating out is enjoying a moment with friends or family,” Humm says. “The convivial spirit of sharing a table, hands reaching for dishes, and the conversation that ensues. That’s what I love."

7 Behind-the-Scenes Secrets of Roadies

Lindrik/iStock/GettyImagesPlus
Lindrik/iStock/GettyImagesPlus

Although the word roadie may conjure up images of non-stop partying with rock stars, the reality is that most work unglamorous, physically and emotionally demanding jobs. They lug the gear, set up the instruments, manage the stage, run the sound, sell the merch, drive the bus, and generally do whatever it takes to make concerts possible. Mental Floss talked to a few roadies (who probably wish we'd stop calling them that—see below) to get the inside scoop.

1. Roadie is an outdated term.

Some roadies who worked in the 1960s through the 1980s later wrote books bragging about their sexual conquests, wild partying, and drug use while on the road. Although that lifestyle is not completely obsolete—genres such as metal, rap, and hip hop supposedly see more illegal activity than indie, pop, folk, and alternative—most roadies don’t refer to themselves as such.

Morgan Paros, a violinist and singer based in Los Angeles, says that the generic term roadie seems slightly derogatory now. Instead, it’s better to use terms that more specifically describe individual duties. “Anyone on a tour is generally working very hard to fulfill their role of tour manager, front of house (sound engineer), light tech, stage manager, instrument tech, or merchandise manager,” Paros says. “These individuals make everything possible for the performers every night.”

2. Roadies work insanely long hours.

Most roadies work 16- to 20-hour days. Waking up early and going to sleep late is part of the job description, as Meg MacRae, a production coordinator who’s been on the road with Bon Jovi and the Eagles, attests. A typical day for her starts with a 6 a.m. bus pickup, after which she sets up a temporary production office at the venue. After a long day of problem-solving, booking flights and hotels, and making sure the crew is taken care of, she ends her day at 1:30 or 2 a.m.

3. Roadies get used to roughing it.

Unless they’re working for an A+ list performer, most roadies are not living the high life, sleeping in luxury hotel suites and flying on private jets. Being on the road can be hard work. Depending on the band’s budget level, the road crew may sleep on the floor of a shared hotel room, or sit in a crowded Ford Econoline or Chevrolet Express van for hours.

Tour conditions offer minimal privacy and maximum mess. “You wouldn’t believe how insanely messy a van can get after a 6-week tour of the country,” says Michael Lerner of Telekinesis.

David, a front-of-house sound engineer based in New York, also describes the dirty working conditions in many venues. “Consider how grimy some music venues look. The dusty mixing board in the back coated in spilled beer, the germs of hundreds of singers talking/spitting/shouting into the same microphones night after night, and the questionable odors of green rooms inhabited by people who spend a solid portion of their days packed into a van … this is your office. Good luck not getting sick.”

4. Roadies usually have good reasons for putting up with it all.

So why do roadies subject themselves to the long hours and less-than-glamorous conditions? Many say they love music so much that they can’t imagine working in any other field. “For as long as I can remember, I have always wanted to have a job in music,” tour manager and sound engineer William Pepple writes. Some roadies also get into it because they love traveling all over the world, seeing new cities, and meeting new people.

5. Maintaining relationships at home is a big challenge for roadies.

Being a roadie is a lifestyle rather than just a job. Because they travel so frequently for work, roadies often struggle to maintain relationships with loved ones. Technology such as FaceTime and Skype has made keeping up with family, friends, and significant others easier, but it can still be a challenge to find privacy to make phone calls. Roadies who travel on buses have a little more privacy and time to connect with loved ones back home, since bus tours often give them the freedom of waking up in the city where the band’s next show is, while road crew on van tours spend the majority of the daytime driving to the next show.

6. They probably have at least one horror story from the road.

Whether it’s an unscrupulous promoter cheating the band out of their earnings, a bus overheating, a van breaking down, or driving through dangerous winter storms, roadies probably have at least one horror story. Most awful promoters or venues, though, are usually due to simple misunderstandings. “Most bad days are due to either bad communication or a lack of understanding that most touring people just want simple comforts: a clean shower, clean towels, a safe place to put their stuff, laundry machines, and good food,” says Mahina Gannet, who’s worked as a tour manager and production coordinator for bands such as The Postal Service, Death Cab For Cutie, and Neko Case.

7. Good roadies are there to work, not just hang out with the band.

Achieving a balance between being professional and having fun is harder on tours because “you are working, living and traveling with your co-workers,” Gannet adds. “I’m there to get a job done, and when it’s done, I love to hang out. A lot of tour managers I’ve seen definitely can go to either extreme (some actually thinking they are a member of the band, some so distant the band can’t talk to them), but it’s like everything else in life. It’s about finding your own personal balance.”

This piece first ran in 2016 and was republished in 2019.

14 Secrets of McDonald's Employees

Justin Sullivan, Getty Images
Justin Sullivan, Getty Images

While there’s virtually no end to the number of fast food options for people seeking a quick meal, none have entered the public consciousness quite like McDonald’s. Originally a barbecue shop with a limited menu when it was founded by brothers Richard and Maurice McDonald in the 1940s, the Golden Arches have grown into a franchised behemoth with more than 36,000 locations worldwide.

Staffing those busy kitchens and registers are nearly 2 million McDonald's employees. To get a better idea of what many consider to be the most popular entry-level job in the nation—staff members on the floor make an average of $9 an hour—we asked several workers to share details of their experiences with errant ice cream machines, drive-through protocols, and special requests. Here’s what they had to say about life behind the counter.

1. McDonald's employees can't always deliver fast food all that fast.

While McDonald’s and other fast-service restaurants pride themselves on getting customers on their way, some menu items just don’t lend themselves to record service times. According to Bob, an assistant store manager at a McDonald’s in the Midwest, pies take an average of 10 to 12 minutes to prepare; grilled chicken, 10 minutes; and biscuits for Egg McMuffins, eight to 10 minutes. In the mood for something light, like a grilled chicken and salad? That will take a few minutes, too. Bob says salads are pre-made with lettuce but still need to have chicken and other ingredients added.

The labor-intensive nature of assembling ingredients is part of why the chain has more recently shied away from menu items with too many ingredients. “We are trained to go as fast down the line as we can, and if we have to stop to make something that has 10 ingredients, it tends to slow things down,” Bob tells Mental Floss. “Corporate has realized this and has taken many of these items off in recent years, [like] McWraps, Clubhouse, more recently the Smokehouse and mushroom and Swiss and moved to items that can go a lot quicker.”

2. McDonald's workers wish you’d stop asking for fries without salt.

A serving of McDonald's French fries is pictured
Joerg Koch, AFP/Getty Images

A common “trick” for customers seeking fresh fries is to ask for them without salt. The idea is that fries that have been under a heating lamp will already be salted and that the employee in the kitchen will need to put down a new batch in the fryer. This does work, but customers can also just ask for fresh fries. It’s less of a hassle and may even save employees some discomfort.

“People can ask for fresh fries and it's actually way easier to do fresh fries rather than no-salt fries,” Andy, an employee who’s worked at three different McDonald’s locations in the Midwest, tells Mental Floss. “For those, we have to pour the fries onto a tray from the fryer so they don't come in contact with salt. It can get awkward sometimes getting everything into position, especially if you have a lot of people working in close proximity and it's busy, so I've had some scalded hands a couple of times trying to get fries out in a timely way.”

3. McDonald's workers have to pay careful attention to the order of ingredients.

McDonald’s is pretty specific about how their burgers and other items are supposed to be assembled, with layers—meat, cheese, sauce—arranged in a specific order. If they mess it up, customers can notice. “In some cases it has a big impact,” Sam, a department manager and nine-year veteran of the restaurant in Canada, tells Mental Floss. “Like placing the cheese between the patties with a McDouble. If they don’t put the cheese between the patties, the cheese won’t melt.”

4. There’s a reason McDonald’s employees ask you to park at the drive-through.

A McDonald's customer pulls up to the drive-thru window
Tim Boyle, Getty Images

After ordering at the drive-through window, you may be slightly puzzled when a cashier asks you to pull into one of the designated parking spots. That’s because employees are measured on how quickly they process cars at the drive-through. If your order is taking a long time to prepare, they’ll take you out of the queue to keep the line moving. “My store has sensors in the drive-through that actually tell us exactly how long you are at each spot in the drive-through,” Bob says. “We get measured based on something we call OEPE. Order end, present end. [That measures] from the second that your tires move from the speaker until your back tires pass over the sensor on the present window. My store is expected to be under two minutes.” If an order will take longer than that, you'll be asked to park.

5. The McDonald's drive-through employees can hear everything going on in your car.

While the quality of the speakers at a drive-through window can vary, it’s best to assume employees inside the restaurant can hear everything happening in your car even before you place an order. “The speaker is activated by the metal in the car, so as soon as you drive up, the speaker turns on in our headset,” Andy says. “We can hear everything, and I do mean everything. Loud music, yelling at your kids to shut up, etc.”

6. The employees at McDonald’s like their regulars.

Customers eat inside of a McDonald's with an order of French fries in the foreground
Chris Hondros, Getty Images

With hot coffee, plenty of tables, Wi-Fi, and newspapers, McDonald’s can wind up being a popular hang-out for repeat customers. “[We have] a ton of regulars who come into my store,” Bob says. “I'd say at least 75 percent of my daily customers know us all by name and we know them all, too. It makes it nice and makes the service feel a lot more personal when a customer can walk into my location, and we can look them in the eye and say, ‘Hey Mark! Getting the usual today?’ and we've already started making his coffee exactly how he takes it.”

7. McDonald’s staff get prank calls.

Unless they’re trying to cater an event, customers usually don’t have any reason to phone a McDonald’s. When the phone rings, employees brace themselves. In addition to sometimes being asked a legitimate question like when the store closes, Sam says his store gets a lot of prank calls. “Sometimes it’s people asking about directions to Wendy’s,” he says. “A lot of inappropriate ones. Most are pretty lame.”

8. For a McDonald’s worker, the ice cream machine is like automated stress.

A McDonald's customer is handed an ice cream cone at the drive-thru window
iStock/jax10289

The internet is full of stories of frustrated McDonald’s customers who believe the chain’s ice cream machines are always inoperable. That’s not entirely true, but the machine does experience a lot of downtime. According to Bob, that’s because it’s always in need of maintenance. “The thing is, it is a very sensitive machine,” he says. “It's not made to be making 50 cones in a row, or 10 shakes at a time. It takes time for the mix to freeze to a proper consistency. It also requires a daily heat mode, [where] the whole machine heats up to about 130 degrees or so. The heat mode typically takes about four hours to complete, so you try to schedule it during the slowest time.” Stores also need to take the machine entirely apart every one to two weeks to clean it thoroughly.

Bob adds that the machine’s O-rings can crack or tear, rendering the unit inoperable. Seasoned workers can tell if a unit is faulty by the consistency of the shakes or ice cream coming out, and sometimes by the noises it makes.

9. McDonald's employees don't mind if you order a grilled cheese.

Contrary to rumor, there’s no “secret menu” at McDonald’s. But that doesn’t mean you can’t sometimes snag something not listed on the board. Andy says a lot of people order a grilled cheese sandwich. “I've made many a grilled cheese before,” he says. But it’s not without consequences. “Sometimes it can get a bit risky doing it because the bun toaster wasn't designed to make grilled cheeses so sometimes you get some burnt buns or cheese or the cheese sticks inside and it slows down the other buns from getting out on time so that causes more burnt buns.”

Another common request is for customers to ask for a McDouble dressed as a Big Mac, with added Big Mac sauce and shredded lettuce. “I think [it’s] a way more practical way to eat a Big Mac since there's less bun in the way, and it's also way cheaper even if you do get charged for Mac sauce.”

10. McDonald’s workers recommend always checking your order.

A McDonald's employee serves an order
Justin Sullivan, Getty Images

Nothing stings worse than the revelation that an employee has forgotten part of your food order. Contrary to popular belief, it’s not because the employees are being lazy or inattentive. According to Bob, it’s simply due to the volume of customers a typical location has to process in a given day. “We are human,” he says. “Mistakes do happen. We always feel terrible when they do but when we serve 1000-plus people a day, it's bound to happen.”

Bob recommends checking your bag before leaving the restaurant and not taking it personally if there’s an issue. “Be nice to us if you have a problem,” he says. “It's a huge difference between coming to us and saying, ‘Hey, I seem to be missing a fry from my bag,’ and ‘You bastards didn't give me my fries!’” If you want to check your bag at the drive-through, though, he recommends trying to pull ahead so cars behind you can move forward.

11. McDonald's employees don't recommend the grilled chicken.

If a menu item isn’t all that popular, it can wind up experiencing a low rate of turnover. Of all the food at McDonald’s, the most neglected might be the grilled chicken. Because it doesn't move quickly, workers find that it can turn unappetizing in a hurry. “That stuff has a supposed shelf life of 60 minutes in the heated cabinet, but it dries out so quickly that even if it's within an acceptable time frame, it looks like burnt rubber, and probably tastes like it, too,” Andy says.

12. Golden Arches employees aren’t crazy about Happy Meal collectors.

A McDonald's Happy Meal is pictured
David Morris, Getty Images

Happy Meals are boxed combos that come with a toy inside. Usually, it’s tied into some kind of movie promotion. That means both Happy Meal collectors and fans of a given entertainment property can swarm stores looking for the product. “The biggest pain involving the Happy Meals is the people who collect them,” Bob says. “I personally hate trying to dig through the toys looking for one specific one. We usually only have one to three toys on hand. It's especially a pain in the butt during big toys events such as the Avengers one we just had. There was like 26 different toys, and some customers get really mad when you don't have the one that they want.”

And no, employees don’t usually take home leftover toys. They’ve saved for future use as a substitute in case a location runs out of toys for their current promotion.

13. McDonald's employees can’t mess with Monopoly.

The McDonald’s Monopoly promotion has been a perennial success for the chain, with game pieces affixed to drink cups and fry containers. But if you think employees spend their spare time peeling the pieces off cups looking for prizes, think again. Following a widely-publicized scandal in 2000 that saw an employee of the company that printed the pieces intercepting them for his own gain, the chain has pretty strict rules about the promotion. “Monopoly pieces and things like them get sent back to corporate,” Bob says. “We aren't allowed to touch them, open them, or redeem them as employees.”

14. One McDonald's worker admits there have been sign mishaps.

A McDonald's sign is pictured
Tim Boyle, Getty Images

Many McDonald’s locations sport signs under the arches advertising specials or promotions. Some are analog, with letters that need to be mounted and replaced. Others have LED screens. Either way, there can be mistakes. “I've never seen anyone mess around with the letters,” Andy says. “But I do remember one time we were serving the Angus Burgers and the ‘G’ fell off of the word ‘Angus.’ Good times.”

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