MICKEY DEE AND THE DORKS

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MEDIOCRE FOOD (AVERAGE) AT BEST

PROCESSED AND REBUILT FOOD I WON’T EAT,

THE ONLY PART OF THE BULL YOU GET IS THE SH*T…


BREAKING NEWS - THE BIG KAHUNA OF MICKEY DEE IS OUT!

The top exec of one of the world's most popular burger chains is out. McDonald’s board found that Steve Easterbrook violated company policy and "demonstrated poor judgment involving a recent consensual relationship with an employee," the company said. 

Easterbrook in an email to employees expressed regret and called the relationship “ a mistake." Easterbrook had led McDonald's aggressive modernization plan, including adding digital menu boards and selling fresh beef burgers. But he also ran up against some tension with franchisees. Stepping in as president and CEO is Chris Kempczinski, the recent head of McDonald’s USA.

MORAL:  IT’S BAD ENOUGH THEY SCREW THE PUBLIC WITH FAKE FOOD BUT SCREWING WITH EMPLOYEES IS A NO-NO!  SORRY STEVE, NO MORE MILLIONS IN PAYCHECKS WHILE EMPLOYEES GET SCREWED WITH MINIMUM WAGE…


FROM THE FARM TO THE LAB TO YOUR ALIMENTARY CANAL

Two years ago McDonald’s was in crisis mode closing no less than 900 restaurants that year.  The news comes after the Golden Arches reported a $400 million profit loss for the first three months of the year.  McDonald’s has struggled for some time with falling sales and dwindling customers.  Junk processed food, idiot playgrounds with screaming kids and the space could have been better utilized.

But the company is fighting back, announcing a pay hike for restaurant workers and experimenting with an all-day breakfast menu.  A living wage is definitely something worth while. Unfortunately for McDonald's, their inability to change with the times—like say 20 years ago—may be a rubicon crossed.

The shift in tone also comes as McDonald's sales falter at its U.S. stores. Same-store sales slipped 1.5 percent during the most recent fiscal quarter, and the company is having a tough time appealing to millennials.  Since 2011, the number of 19- to 21-year-olds who visited a McDonald’s each month has dropped by 12.9 percentage points, as the demographic flocks to fast-casual chains like Chipotle and Five Guys, according to data the restaurant consulting group Technomic gathered for The Wall Street Journal.

"Most people simply don't think of McDonald's as a healthy place to eat, despite its efforts to offer more menu choices," Civil Eats co-founder Naomi Starkman writes. In a world where farm-to-table increasingly dominates eating ethos, McDonald’s is still essentially serving up “ FACTORY farm-to-table,” she says.  And the customers said, “AMEN” and it’s not really a good place to eat.


McDONALDS NOW HAS “100 PERCENT BEEF”  IN IT’S PATTIES
Holy Crap !   Great!  How generous of them!   If I wanted gerbils, reef shark, capybara, or python, Im sure they would tell us.   Unfortunately they won’t tell you what parts and percentages.  They’ll tell you (claim the uncooked patty is four ounces = 1/4 pound) but not the fat to protein content.  70/30, 80/20 most likely 73/27. 

It's beef, and they don't discriminate, you probably are getting a very large percentage of the cow.  Larger than you really wanted and from many cows all DNA is the same right?  Too disgusting to mention.  A four oz patty precooked easily becomes a 3/16th burger when you deduct 25% or so.   You never will get truth from McDonalds, it’s all about clowns, kids toys, and processed cheap food, underpaid help.


You want 100% real beef, get Hebrew National Kosher hotdogs, which only contains the front half of the cow, the good  steak, no ears, nose, tongue or other parts, seasoned with paprika and garlic only.  As an experiment, I actually took two of them, killed the skin, ground by blender and remade into giant patties added some lean round and chuck and made hamburgers from them. Delicious.

I  seasoned them with Montreal/Chicago Steak condiments and did I mention they were drop dead delicious.  I get my butcher to mix lean 70% chuck and 30% round from fresh steaks in volume, not density if it’s a  Touché importante occasione .  
For regular burgers I add chopped Vidalia onions, 
ketchup, pepper, Worcestershire  bread crumbs, an egg mixed in garlic powder,  a little cilantro  topped with fresh from the garden lettuce, beefsteak tomatoes,  in and I am in heaven. 


MEET THE  “CORPO GUANO DORKS” 

These Corpo-Guano bean counters who rarely eat at their own restaurants at McDonalds will do anything for first place, and are pushing Burger King and Wendy’s for the worst position.  The bulk of this page is about McDonalds, with similar experiences and in some cases worse experiences have taken place at Burger King and Wendy’s.  My advice to them is an overthrow of the Kingdom and hang him side by side with the Clown, then get the little Wendy Bitch and burn her at the Stake.  

THEN AS IN REVELATIONS, THEY WILL COME, THE PRESIDENT OF MICKEE DEE OBVIOUSLY DID AND THE BOARD OF MICKEE DEE FIRED HIM… THEIR POLICY IS FOOL WITH THE MEAT, DON’T BEAT YOUR MEAT ON THE WORKERS…



STEVE ESTERBROOK, CHRIS KEMPCZINSKI,  MARIO BARBOSA: 

STEVE GOT CAUGHT SCREWING AN EMPLOYEE

I read your announcements that Mcdonalds has announced they will be more upscale and a new menu.  They have claimed this before.  I have suggestions for them.  We have heard this before when you announced the buns will toast thirty seconds more.  This must be some kind of no-cost revelations?  You must think your customers are morons. Yes, thats possible but you control the process and it stinks.

  • If you want to improve McDonalds why not try something unique for your company.  Hire real people with food talent and you will have to pay them.  Fire those food engineering designers like yourself as a bunch of incompetent selfish putz’s who care less about real food.  Lastly, hire real chefs who know food and put some frickin meat on the bun, drop the chemical cooking.

  • Pay your people so they care and create a dress code for employees so they look human, Hairnets, dreadlocks, sunglasses, big mouths, lack of communication and culture, it’s called training and a standard people believe in. Last three places the joint looked like just another day at Busch Gardens in the zoo section.

  • Shoot the frickin clown after castrating him, clowns scare some kids, Fear of Clowns Phobia – Coulrophobia. The word Coulrophobia means a persistent and irrational fear of clowns. It possibly originates from Greek Kolon meaning stilt or stilt-walkers which are often used by clowns.

  • Get rid of the kids playgrounds and get into the food business. Screaming kids at lunchtime do not make a nice place to eat for adults, you use the children as bait, it stinks and nothing but bribery.  This is the bottom line, your food basically is synthetic looking and tasting, it sucks, overpriced and not for people who care what they stuff in their mouth.  
    Please... parents pay attention to teaching your kids some decorum when out of the house.  Not a bad idea either.  Or change nothing let them go play, eat crap and watch your kids grow up to be unsuccessful, diabetic and obese.   In many cases just like their parents…sad.




FAMOUS McDONALDS FOOD-PAHS

CORPO-GUANO AT ITS BEST LIES AND FALSEHOODS


THE BIG MAC - After all who can’t forget the Big Mac: “Two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame-seed bun”.  Great jingle, morons loved it…Idiots ate it…

Number one hit song at the Institute for Cranial-Rectal Disorders in Jacksonville Florida and really should have been the background music for Sylvester Stallone's "Demolition Man".

We changed it to “ Two undersized pre-cooked dollops of 73/27 grade meat from 100 cows containing parts we can’t mention slopped with Fake French dressing made from catsup, relish and mayonnaise, stale lettuce, synthetic cheese, a pickle, two flakes of onion, on a commercial no-taste bun”.  

And the choir loved them.  The healthiest part of that meal was the two flakes of onion. If the heated mayo didn’t get you to the eu’ de’ toilette on time.  

FRICKIN CHOMPIN IN THE CHICKIN
Powerful corporations rarely get challenged. And who really cares what they say about the Chicken Sandwich you just ordered and got it still cold from the chiller.  It happened to me two nights ago at a McDonalds, third time we found it undercooked and this time I let the manager have it with both barrels and threatened to call the Kitchen police.

The kid was going to cry…his managers didn’t cry, they apologized.  The kid wiped his tears and went to change his diaper.  This is the second time the Chicken sandwich was bad. Last time it wasn't even hot.  Upon searching the web it seems many others have complained about uncooked chicken food.  

Thats bad period, I don’t care how long it takes, cook the frickin food you idiot. The red zone was literally raw.   I have a digital thermometer and it tells me what temp the served food is at.  

All these places went downhill with the advent of the biggest profit maker in the store, the drive through.  Lazy buyers eat anything in the course of time constraints. And thats puts stress on the cooks to get the stuff out, barely cooked. 

McDONALDS HAS PROMISED TO UNF*CK THEIR CHICKEN 🐔
Thus in a splendid campaign McDonalds is redoing Chicken.  No more drugs, no more low bids, no more bird flu…oops Chicken prices have gone up due to “bad birds”  and that will reflect in higher prices and hopefully better suppliers.

You cannot find anything that is remotely healthy in the Chicken Sandwiches, we buy them and dissect them.  Even the lettuce is treated. Nor are things what they appear to be.  Maybe fake food is the real term for that stuff. The McRibs are not ribs but processed ground pork molded to look like ribs.  Same for the Chicken, perfect for the current president Donald T-RUMP,  a fake President who loves fake food.

The prep time for foods in these industries is extremely fast, because of the drive in windows, so they are molded foods, some pre-cooked, the "meat patties" are thin and hot grilled. Fast food is and has the same letters as 'fats" food. Fast food is not great, nor healthy food.  Fries are precooked somewhere out west and finish cooked in the 375 hot oil to color them and crisp the outside. 


ADVERTISING - ANGUS BEEF BULLSHIT - SCAM

Q: What is Angus beef?  A: It’s not, as some have suggested, better meat, nor is it a cut of beef, or the region from which the cattle hails.  Instead, Angus beef is the meat from the breed known and registered as Angus cattle.

The big lie,  is that this is the largest group of beef cattle and nothing exceptional. It is simply “ The most popular beef breed of cattle in the US”  and they are known for their adaptability,  grow anywhere, they “mature at around two years of age, and have a high carcass yield with marbled meat”.  Anything else with claims might be imported lesser quality beef McDonald used for years and treated it with chemistry. That beef was slated for dog food.

HEALTH DIGEST - DOG FOOD TECHNIQUES USED UNTIL 2011
Hamburger guru, school chef,  known allover the planet chef Jamie Oliver  won a battle against one of the largest fast food chains in the world. After Oliver showed how McDonald’s hamburgers are made, the franchise announced it will change its recipe.  According to Oliver, the fatty parts of beef are “washed” in ammonium hydroxide and used in the filling of the burger. Before this process, according to the presenter, the food is deemed unfit for human consumption.  This was done in 2011.

According to the chef and presenter, Jamie Oliver, who has undertaken a war against the fast food industry: “Basically, we’re taking a product that would be sold in the cheapest way for dogs, and after this process, is being given to human beings.”  

Besides the low quality of the meat, the ammonium hydroxide is harmful to health. Oliver calls it “the pink slime process.”  “Why would any sensible human being put meat filled with ammonia in the mouths of their children?” asked the chef, who wages a war against the fast food industry for it’s chemicalization of food.


THERE IS ALSO CERTIFIED ANGUS BEEF FROM THE ANGUS CONSORTIUM
Whole new ballgame.   Assume nothing, claims to be better tasting and tenderer than regular beef,  REAL Angus doesn’t come cheap.  Note the word REAL.   High end Supermarkets and High End Restaurants sell it at higher premium prices because it’s cultivated a good reputation through careful marketing and good word of mouth, and the best quality.

THE REAL:   Owned by the American Angus Association, whose mission is to “increase demand for registered Angus cattle through a specification-based, branded beef program to identify consistent, high quality beef with superior taste.”   CAB monitors meat, and gives their special stamp of approval to that which exceeds 10 stringent, self-determined criteria. According to them from their website “only 8 percent of beef makes the grade.”

Now, every crummy supermarket and two-bit fast food joint can market Angus Beef, and consumers assume it’s the good stuff.  It’s been wonderful for cattlemen, who’ve taken some PR hits in recent years.  “Since its origin in 1978, our company has established an extremely positive reputation for the brand. 

Subsequently, this has led to imitators in other Angus programs. Many have specifications below our ‘modest or higher’ marbling level, and most do not monitor product use and promotion in restaurants and grocery stores as we do. Unfortunately, the growing number of Angus brands creates confusion among consumers and producers alike.”


SO, WE’RE CHARGED MORE FOR SO-CALLED ANGUS BEEF at MICKY DEE
Correct.   While Angus beef does seem to be tenderer, many feel the flavor isn’t that much different from regular beef. One NPR expert says, “Trained experts can taste the difference … But if you go to a USDA Choice piece of meat that has the right kind of marbling, they’re all going to be just about the same.”  Why has it only hit the big time in the last few years?  Marketing and consumer demand, man.

I have bought the so-called Angus Beef at Sam’s Club and on two occasions it was a joke and the meat was terrible, either the butcher or the cow that dropped dead on the receiving line at the plant was not being honest.

Angus beef is so good we treat it with the following.

McDonalds Angus Seasoning:  Salt, sugar, onion powder, natural (botanical source) and artificial flavors, maltodextrin, natural beef flavor [beef broth, yeast extract, maltodextrin, salt, lactic acid, natural flavor (plant source), beef fat, citric acid], spice, dextrose, autolyzed yeast extract, garlic powder, dried beef extract, sunflower oil, caramel color, Worcestershire sauce powder [distilled vinegar, molasses, corn syrup, salt, caramel color, garlic powder, sugar, spices, tamarind, natural flavor (fruit source)], spice extractives, annatto and turmeric (color), calcium silicate and soybean oil added to prevent caking.


CORPORATE BULLSHIT
On the official website of McDonald’s, the company claims that their meat is cheap because, while serving many people every day, they are able to buy from their suppliers at a lower price, and offer the best quality products.  The old volume lie…In addition, the franchise denied that the decision to change the recipe is related to Jamie Oliver’s campaign. On the site, McDonald’s has admitted that they have abandoned the beef filler from its burger patties.  More corpo-guano bullshit.  They even lie about the truth.



McDONALDS HAS PURE SCIENCE CHICKEN IN IT’S McNUGGETS 

Holy Crap!  Pure chicken, wow and for years I thought it was gerbil meat.   Chicken McNuggets® are White boneless chicken, water, food starch-modified, salt, seasoning, yeast extract, salt, wheat starch, natural flavoring (botanical source), safflower oil, dextrose, citric acid], sodium phosphates, natural flavor (botanical source).  Basically anything white in the chicken from any part ground with bones removed and formed in a mold.  

IT DOES NOT MEAN YOU ARE GETTING BREAST MEAT

Battered and breaded with: water, enriched flour (bleached wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), yellow corn flour, bleached wheat flour, food starch-modified, salt, leavening (baking soda, sodium acid pyrophosphate, sodium aluminum phosphate, monocalcium phosphate, calcium lactate), spices, wheat starch, dextrose, corn starch.  

The product contains wheat and is prepared in vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil with TBHQ and citric acid added to preserve freshness). Dimethylpolysiloxane added as an antifoaming agent.  It’s may be white meat but they are not parts of the breast only.  

Again anything whitehttp://www.wimp.com/nuggetexperiment/ on the chicken is thrown in and glued with usually gelatin.  Sometimes made from pork bellies, some use whey as a glue.   Check with this video which explains things.    It will show you how brain washed our kids are and fed on garbage food.   A gluten free meal it’s not,  and all the white meat is not breast,  much of it is the stuff I throw away or into the stock pot when I cook chicken.  In the UK such meals would be rejected by their parents.  


THE McRIB SANDWICH   (McFIB)
Credits and research to Meredith Melnick at Time Magazine. Comments by Chef AL, Info by Whet Mosler, Chicago magazine and others.  Upper GI series by Dr. Kazinsky and Associates…   

THIS McDONALD’S MCRIB SANDWICH USED TO BE A FAVORITE OF MINE BEFORE I KNEW WHAT WAS IN IT  

Now I classify it alongside their undercooked Frickin Chicken Sandwich, and McFuggets, another processed ingredient laden concoction direct from McDonald labs which recently upgraded to “ All white meat”.  It is in direct competition with “ Dumpster Dinning”.    it does not say breast meat, it says white meat.

The McRib is reportedly made of “restructured meat products” flour-bleaching agent and a chemical binding process witch used to make the soles of shoes. To me ROADKILL is a "restructured meat product"  and again it is being offered at all their stores. 

McDonalds' McRibs do have a certain popularity as they only offer it at certain times of the year.  Usually Holiday times as the availability of certain pig end products and by-products may be abundant.  It’s Ham cooking time and plenty of ham parts available.  

The basis of the sandwich is a pork patty, sloshed in barbecue sweet sauce, mixed with sautéed onions and a few pickle slices for the vinegar taste, and served on a plain Hoagie style bun after being glued together into a rib looking piece of meat, and being pressed into shape to look like a rib.   Great taste.  See my recipe for McJacobs Ribs.

McRib Pork Patty:  Pork, water, salt, dextrose, preservatives (citric acid, BHA, TBHQ). Note it says pork, what parts of pork or do they have the oversized NINJA processor and throw the whole pig in?

McRib Sauce:  , high fructose corn syrup, tomato paste, distilled vinegar, molasses, natural smoke flavor (plant source), food starch-modified, salt, sugar, spices, soybean oil, xanthan gum, onion powder, garlic powder, chili pepper, sodium benzoate (preservative), caramel color, beet powder.

McRib Bun:  CONTAINS: WHEAT AND SOY for those with gluten wheat allergies.  Enriched flour (bleached wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, yeast, high fructose corn syrup, contains 2% or less of the following: salt, corn meal, wheat gluten, soybean oil, partially hydrogenated soybean and/or cottonseed oils, dextrose, sugar, malted barley flour, cultured wheat flour, calcium sulfate, ammonium sulfate, soy flour, dough conditioners (sodium stearoyl lactylate, datem, ascorbic acid, azodicarbonamide, mono- and diglycerides, ethoxylated mono- and diglycerides, monocalcium phosphate, enzymes, guar gum, calcium peroxide), calcium propionate (preservative), soy lecithin. 

But the truth is, there are roughly 70 ingredients like azodicarbonamide — "a flour-bleaching agent most commonly used in the manufacturing of foamed plastics like gym mats and soles of shoes."   Probably pig parts like shoulders, less expensive cuts, innards and plenty of salt. 

Typically, "restructured meat product" includes pig bits like tripe, heart, and scalded stomach, citing a 1995 article by Robert Mandigo, a professor at the University of Nebraska. These parts are cooked and blended with salt and water to extract salt-soluble proteins, which act as a “glue" that helps bind the reshaped meat together.


THE WEEK MAGAZINE REPORTS - NOV 7, 2011 - 2018
McRib controversy: The pork supplier’s 'hellish' methods and will fans of McDonalds' saucy sandwich still be loving it after the Humane Society's disturbing allegations?   Hogs in the holding pen of the Smithfield Hams factory, which is the pork supplier for McDonald's McRib is facing scrutiny for inhumane farming methods.  Bad news for fans of the infamous McRib: 

The Humane Society filed a legal complaint against Virginia-based Smithfield Foods, which supplies the pork for McDonald's sandwich. In an undercover operation from 2010, the animal rights group says it uncovered a number of disturbing farming practices, including the use of tightly confining gestation crates that cause sows to suffer "from open pressure sores and other ulcers and wounds," with nary a veterinarian in sight. Will these gross allegations sully the reputation of the barbecue-sauce-slathered sandwich? 

Here’s what you should know:  Should we really be surprised? 
Perhaps not. But what makes these allegations particularly "Appalling" is that Smithfield claims their animals are raised under "ideal" conditions, says Joyce Chen of New York Daily News. 

The Humane Society is accusing the food suppliers of "misleading its consumers," notably through a series of PR-friendly videos called "Taking the Mystery out of Pork Production." Meanwhile, McDonald’s recently recognized the farm for its commitment to animal care, even bestowing Smithfield with a "supplier sustainability" award. 

What did the investigation find?
  

  • The undercover operation’s report alleges that "Smithfield pigs were living in hellish conditions where basic needs were systematically unmet," says James McWilliams at The Atlantic. 
  • Female pigs were crammed “into gestation crates, preventing movement for most of their lives." 
  • These crates were allegedly “coated in blood from the mouths of pigs chewing the metal bars....
  • Other offenses: Sick pig was shot in the head with a captive bolt gun and thrown into a dumpster while still alive
  • Prematurely born piglets routinely fell through the gate’s slats into a manure pit.
  • Employees tossed baby pigs into carts as if they were stuffed animals."

And what does Smithfield say?  
Representatives reject the Humane Society's claims. According to Tiffany Hsu of the Los Angeles Times, the company says that the "allegations are wholly without merit and appear to be another in a series of frivolous attacks," adding: "We are proud of our unparalleled track record as a sustainable food producer and stand confidently behind our company's public statements concerning animal care and environmental stewardship."


NOT JUST McDONALDS - The Fries did it too…it’s all about profit
Though I use McDonalds as an example,  most information pertains to the other fast food companies. Back in the ‘ 80s, McDonald’s fries tasted great because they were hand peeled and cut, and fried in beef fat, just like pork fat, they were very  “ Lardish flavored “  Lard (basically pig fat) will kill you but has great flavor, and they tasted great, they were loved by all including those who died from clogged arteries.   

As time went on the food at McDonald's morphed and became more processed, more complicated and less natural. Public opinion and the government on the use of lards and fats dictated the changes.  Now McDonald's fries are not cooked in beef fat. So where does the flavor come from?. It is a chemical composite, "Beef Fat Flavor" is added to the fries. So does Wendy's, Burger King and other foods that are processed. If they didn’t add the artificial flavors nobody would eat them. Better taste through chemistry....

BUGGA-BOOED CLAIM:  McDonald’s hamburgers are 100 percent pure domestic beef without fillers or seasonings. -  The cow or bull did not have an international visa, or passport when it dropped dead from old age.  To maintain our customers’ expectations and preference for lean, flavorful hamburgers, we carefully select fine cuts of grain fed beef and leaner cuts from dairy cattle who were dragged into the slaughterhouse by tractor because they couldn’t walk.  

Obviously they kill off the older, range cows who can’t give milk anymore,  so they get slaughtered for their fat rendered bellies as range cattle are leaner. This is a typical combination for quality ground beef. We have found that this combination results in a flavorful hamburger that also has a lower percentage of fat (20 percent) than the government limits (30 percent). 

Maybe in your kitchen, not in mine.  But lean in todays parlance is 85/15.   Some places 90/10 is very lean.  Hmm this sounds a lot like government speak.  Lord, if any of these corpo-guano writers make it to Heaven, make them eat McDonalds three meals a day.  They'll put in for a transfer if only to get hot food.  Ban micro waves and McDonalds would close their doors tomorrow.


LOCATION, TOYS AND GAMES
They have Restaurants everywhere which increases your temptation. Bright shiny things.  To temp you and your kids. Not to mention they have tied down the market in the younger generation with toys and promos.    Brainwashing 101. Kid won't eat, it's bluff game, wait him out, eventually tough love wins and they'll eat whatever you give them.  

You can't find a young kid who hasn't ever been to a McDonald's.  Weak parents wean them on burgers and junk. Cheap food, cheap prices. They are growing up on it. The quality of the food is low-cost, chemically treated, even the lettuce is preserved and this keeps the price low.  So when obesity is on the  table and it continues we start to have a national problem.

Their lunch and dinner foods are really nothing compared to their breakfast. Sausage alone packs enough fat that when mixed with a deep fried hash brown you are getting your daily allotted fat 30g+ waking up. The grease from the hash browns goes through the paper wrapping and even the bag. It just screams heart attack!  Actually I place then at the bottom of the list in quality, taste and highest in people control.  

Lately, some locations in my Pinellas County remind me, it could be why Elvis left the building.  McDonalds claimed they did a little revamping and this year showed a significant loss of revenue,  and stated they finally learned how to cook Chicken better…sometimes or so they claim.  


OH-OH  SH*T HITS FAN FOR MICKEY DEE
For the third time in three years, McDonald’s Corp. is facing allegations of rampant sexual harassment of female employees by male coworkers and managers.

Twenty-three new complaints against McDonald's — 20 of which were filed with the U.S. Equal Employment Opportunity Commission — were announced Tuesday by the American Civil Liberties Union, the labor group Fight for $15, and the TIME'S UP Legal Defense Fund. Three of the complaints were filed as civil rights lawsuits, and two suits stemmed from previous allegations.

The complaints of gender-based discrimination and sexual harassment of low-wage workers include inappropriate touching, indecent exposure, lewd comments and requests for sex, as well as retaliation for reporting such conduct. The incidents are alleged to have occurred at corporate and franchise stores in 20 cities.

"It's a brutal reality across the fast food industry that at least one in four workers — especially women of color working low-wage jobs — experience sexual harassment as a routine part of their job," said Sharyn Tejani, director of the TIME'S UP Legal Defense Fund, in a statement. "Every day, workers are forced to choose between getting a paycheck or speaking up about their abuse. When they report harassment, workers are often fired or have their shifts cut — and since nothing is done to stop it, the scourge continues."

In one complaint, Jamelia Fairley, an employee in Sanford, Fla., alleges that she was sexually harassed over a period of several months, including hearing sexual comments about her 1-year-old daughter. Fairley alleges that after she reported the incidents her work hours were reduced. Her complaint is partially redacted in order to conceal the identities of her alleged assailants and the managers to whom she reported the incidents.

A spokeswoman for McDonald's declined to comment on the EEOC filings.   But the company's CEO Steve Easterbrook said in a May 19, 2019, letter that "McDonald's is committed to ensuring a harassment and bias-free workplace."

"By strengthening our overall policy, creating interactive training, a third-party managed anonymous hotline and importantly, listening to employees across the system, McDonald's is sending a clear message that we are committed to creating and sustaining a culture of trust where employees feel safe, valued and respected," Easterbrook wrote. He said that posters defining the company's anti-harassment policy have been sent "to all 14,000 restaurants in the McDonald's system."

Easterbrook's letter was addressed to author and actress Padma Lakshmi, who attended a rally in support of the complainants in front of McDonald's headquarters in Chicago on Tuesday.

Critics say the fast-food giant has made promises of reforms before. The EEOC filings are "the third and largest round of EEOC complaints that workers have filed against McDonald's in the last three years," according to The New York Times.

In September 2018, McDonald’s employees staged a one-day strike in 10 cities to protest sexual harassment in the workplace.   Sexual harassment in the restaurant industry is common, according to a 2016 survey that found that 40% of female fast food workers said they felt forced to accept that behavior or risk losing their jobs.

The vast majority of those who experience sexual harassment — an estimated 87% to 94% — never file a formal legal complaint, according to a study by the National Women's Law Center. Despite that, in 2016, nearly 7,000 sexual harassment complaints were filed with the EEOC.

Advocates say they hope the complaints brought against McDonald's, one of the most globally recognized brands, will "be a catalyst for significant change."