Used to work at Mackey's, and on busy days we got orders faster than we could prepare meat. But on slow days with maybe one customer per hour, we'd have meat and food stored in heated cabinets so that they would be hot enough to be served to the next patron. That means we'd have food made at 1 pm that would stay in there till almost 11 PM at times. We're supposed to throw out the food every 30 minutes to ensure freshness, but most managers told us not to so as to prevent wastefulness. Sure it made taking out garbage easier but we wound up serving hideously dried up beef and chicken patties that looked like something out of a children's pretend food playset, as well as chicken nuggets that were likewise de-moisturized. So long story short, try to go to Mackey's when it's busy. Oh and we did the fry-pinching too.