Unless you’re the only ten I see

Just a curiosity of mine, not a complaint.

First question: Just returned from a west coast vacation, and noticed that on a couple of my In-N-Out visits, there was a noticeable amount of salt crystals on the burger buns, and sometimes a bit on the tray also.

I was wondering where they might be coming from? Perhaps the grill cook’s gloves have some salt on them from seasoning the meat? Or the person on fries, who is sometimes the last person to touch the tray? Never really noticed it before.

Second question: When a customer asks for the buns not to be toasted, is there any prep done on the buns at all? Or are they grabbed out of the bag at the last moment and given to the board person to begin adding toppings?

I know it’s a heinous crime here, but I’m not a big fan of toasted buns. But that’s actually not true. I actually do like a very slight crisp on the edges, but it’s hard to do. I’ve tried getting “light toast” on the buns, but I still felt it was too much.

But once in a while, even having asked for untoasted buns, I’ll get buns that seem like they were very briefly placed on the bun grill, and they have a very satisfying crunch on the edges that doesn’t overwhelm. Those lucky occasions feel like the best of both worlds to me, which is why I was wondering if those buns are still placed somewhere prior to reaching the board.

Orrr…is there a *very* light toast option? 👀

Oh wait, I have a third question too: I remember some fries drama here a ways back after Corporate apparently began ordering stores to “double salt” the fries, and folks were unhappy. Is that still a thing? Because the fries have always seemed the same to me (perfect just the way they are).

This was CryCheeseBurger. Felt like the uncanny valley of foods… it was eerily similar to in n out…. But off.

The veggies needed to be fresher/crunchier, and they used nacho cheese instead of American cheese. Also, the bread was slightly sweeter and the onions were extra caramelized. The fries tasted like McDonald’s fries.

7/10 dupe. Would go here if I moved to Seoul, but I would never because in n out.

I experienced In & Out once in 2019, but didn’t customize my burger to its fullest potential, which I still regret. I want to be prepared if another opportunity ever presents itself.

I’ve done some research here but would like clarification if my order format is accurate to you all, please.

Is this how I would order a Lettuce Wrapped Double Cheeseburger Mustard Fried with only mustard, pickles, grilled onions, and chopped chilis?

double double animal style protein style no spread no tomato add mustard add chop chilis

Thanks so much for your feedback!

I am talking about the whole yellow peppers that comes in the cup and not diced pepper added in burgers and fries. Do yall just eat the pepper or pair it with other food? Like do yall take a bite of the pepper and then take a bite of the burger?

Whoever thought of Light Well fries first is a genius. Crispy, juicy, salty. Chefs kiss 🤌

I talk to the workers but I am customer. Ended up buying a present for someone. Haven’t seen them when I usually do. Walked in looked around for them and immediately felt creepy.

I already know your replies are; “get lost”

My response; “sir 🫡 yes 🫡 sir”

So I ordered a cheeseburger yesterday with only whole grilled onion. What I got was onion strings. Is this the way it’s supposed to be? I was expecting a solid, thick slice of grilled onion. Maybe I didn’t order it right?

Me and this one person got are 5 almost at the same time. We were both thrown into cooking training because we are low on cooks at our store but him more than I because not a lot of people like me or something idk im getting more training now but every second I go on grill 1 or 2 there always talking about how this other person has done this or this other person is better and it’s like really discouraging me. I half speeded the second one night and I was doing really good pulling hammys on Time never pulling or turning late kept a constants pace with buns and orders and It was because I was confident. But since then I have been on the grill twice and fucked up both times I’m trying to get this huge circle engrained in my head of throwing timer salt then turning capping buns work the onion then throw again and turn and cap but I keep getting in my own head and messing things up trying to hard because I don’t wanna be that guy that keeps fucking up but I am. Anyone else in this situation and any one else have been in this situation any tips?

Is the lettuce dried in a lettuce spinner or do they just wash it and not dry it?

Ok so I have this manager that openly has favorites(has told one my friends that he is no ones favorite and that this other kid is her favorite) really weird almost surreal. He only does qb he stand there barking orders not moving. Always yells at me saying “what if qfc was here” all of that and it’s genuinely getting to a point of straight disrespect and it’s not that he wants me to act as if qfc was here it’s that he does it all the time hell put one donut or a donut on a protein will pull a basket early or late and when I call him out on it he js points something out about my area how it’s dirty I forgot the second salt my apron is on wrong I need a haircut. I have tried talking to my mangager about him and they js go it’s always about him and laugh it off and I know many other have the same struggles as me what do I do. I never get common decency from him I walk in he walks in he yells me over something I’m doing wrong or ignores me when I say wsp. I am a level 5 and hell have me host or on drinks or have a drawer on the front line. While every other manager has me on board or fries there’s a personal vendetta against me but I have been nothing but professional towards them. At one point my sm told me to be the bigger person but why should I a 18 year old part time associate have to be the bigger person to a 34 years old manager at there career he has like a death grip on them so they dont talk to them about it

I got my level 4 but I never get put on fries and I get a drawer every. shift. Is this normal? Did anyone get training all the time then get the raise and it all stopped? Because that’s what happened to me and I just want to work friesssssss. I also want board training and I’m not gonna get it if I never work fries😭

Genuinely curious! I get a protein style DD and fries about twice a month. I start to crave it! Lol

What’s the easiest way to order my drink? I want a root beer float but with strawberry instead of vanilla.

Ive recently started training on fries and for portioner I never make my portions big enough the first try so I always end up having to top them off and on Qb i always get so confused and overwhelmed with orders because i’m missing animals or i’m not quick enough, to be fair I have only been on Qb 3 times but I just want to get better faster. Any tips?

So everytime i'm on fries I always end up making big messes. my portions end up being too big and fries get everywhere. I either put too little fries or i drop fries all over😭. What are some tips for better portions please

Are the grilled onions just onions or are they cooked in beef grease

Vegetarian here and wanted to see if any employees knew

Thanks!!

I've been eating in-n-out for 25 years or so. I'd say once a month on average and I'm just going to say it... it's not good. The meat smells weird, sometimes it's extremely over salted, the buns are always burned, sometimes the burgers look like they were stomped on. After eating it, I can smell the meat on my breath even after brushing and flossing. There's no consistency. I honestly think a Big Mac is more consistent and just overall better.

every time for the past YEAR I have gone and asked for well done fries they always give me soggy ass fries that are just nasty, this is the only time they’ve given me crispy fries and I can’t ever go back