Create a New Forum Owner Login Contribute & Create Your Member account VoyUser Login (see contribute) VoyForums Directory/Categories No-ads: Completely remove ads from your forum VoyForums Homepage VoyForums News Help Desk VoyForums Exchange FAQ - Frequently Asked Questions Search VoyForums
Oklahoma Disaster Relief American Red Cross Together, we can save a life See Kare11.com's page for more ways to contribute. VoyForums Notice -- Quick Contributions: Donate $10 to the Red Cross: Text the word REDCROSS to 90999 Donate $10 to the Salvation Army: Text the word STORM to 80888 * The charge will appear on your cellphone bill.

[ VoyUser Login optional ] [ Contact Forum Admin ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: [1], 2 ]

Subject: Re: Ginos that became MCD's

Author: Al

[ Next Thread | Previous Thread | Next Message | Previous Message ] Date Posted: 14:03:32 09/07/07 Fri In reply to: dave 's message, "Re: Ginos that became MCD's" on 09:11:21 07/23/05 Sat I worked at Gino's on Frederick Rd in Catonsville from 1966 to 1968 while in high school. It was a great place to work then. Started at $1.00 and hour and went up from there. Worked long hours on weekends - became a regular "closer" (mo' money). And the Giant sauce gun battles were legendary. Hated it when they enclosed the drive-in in '68 and we were no longer seperated from the customers - you had to watch what you said and where you scratched.... Fries were made manually from real potatos - none of this frozen crap. Peeled 25 lbs at a time in an electric peeler that used a water wash to remove the peelings down to a slop bucket below. Fun cleaning that out.. Remember the Fry Master? Yuk! Worked the chicken on Sundays - 8 pieces to a pot for 7 minutes I think? Col.Sanders secret spice formula in the little bag. If it got too busy I would run double runs of burgers on the grill (48) at a time. Sometimes did double Giant runs - 24 - at a time, had to work fast - 2 oz. patties cooked quick! Bun Man didn't get much grill space to warm the buns when we were busy - was cooking meat! No timers - french fries could get overcooked if we didn't pay attention. Chicken was cooked using soap marks on a wall clock glass for timing...hey it worked! The crew once formed a football team that played a few rough games against some city boys...rough is an understatement. We had to do arithmetic at the window (later counter) and make change - really. The cash registers had nothing but $10 $1 and cents keys (0-9 in each column). You had to add up the order yourself and figure tax using a cheat sheet next to the register. Then the tax amount went into a little metal box next to the register. No electronic cash registers back then. I could go on but this is enough for now. Anyone else work at the Frederick Rd in Catonsville, MD store? Sadly it's now a McD. [ Next Thread | Previous Thread | Next Message | Previous Message ]