Chuck E. Cheese’s denies it recycles pizza slices following Shane Dawson video - Sensationalist Headlines

https://www.theverge.com/2019/2/12/18222133/chuck-e-cheeses-shane-dawson-youtube-documentary-pizza-conspiracy-theory Shane Dawson’s new two-part series investigates different popular conspiracy theories, including whether Chuck E. Cheese’s serves reused leftover pizza to customers. Now, following the success of Dawson’s documentary, a Chuck E. Cheese’s spokesperson told The Verge that claims made by Dawson are untrue. And this how conspiracy theories turn into urban legends in a day.

He won't be laughing so hard when they sue him.

I remember liking their greasy pizza as a kid.

I'll have to watch the documentary myself to understand properly, but the idea of recycling pizza slices seems so wildly illogical that I can't buy into it at face value.

This has absolutely nothing to do with Chuck E. Cheese, but I used to work at McDonald's and some of the shit they did was the kind of stuff people would say "no, they would never". Yeah, Janet, we would; we get paid pebbles, we don't give a shit.

its possible they just make pizza halves, the dough is all frozen anyways

damn like what?

Your food has probably been on the floor; if it fell (we used wobbly metal trays that as are stable as the Venezuelan economy), we do not have the time to remake it, sorry. Washing hands is neither mandatory nor expected - even if fingers have been shoved into orifices. Also, washing trays etc. ran on a time limit, not 'when you're done' - I was once shouted at for being too slow and they just moved everything, including stuff that had not yet been cleaned, back into the kitchen. Hair nets are poorly enforced. At least where I worked, there was a culture where you needed a genuine reason to not be in, and this included if you were sick. Welcome to a place that makes food, though also does not accept having a cold as a reasonable excuse, and like hell are they gonna enforce 'Catch it, bin it, kill it'. I used to work nights in a non-24hr store, so I could be working as late as 1am (and this was at the age of 16). Your efficiency in cleaning plummets after you've been doing it for over six hours straight and your pay doesn't even exceed £4/hr (around $5), so don't expect A* standards. Also, and this is partly my fault, but I tended to do the intense cleaning like on grills (requiring chemicals and heatproof gloves that didn't fucking work), and I was a super novice at the time; no one checked that I had done it properly. Also, fun fact, at least at our store, burgers were never seasoned because the 'contraption' to do so straight-up did not work, at all. No one ever did that 'piss me off, I'll cum on your burger' shit I heard circulating a while back, but I wouldn't let out a sigh of relief just yet. We considered that disgusting, but no one had the nerve to look at our store and say "huh, maybe we're a tad hypocritical". I was a pip squeak that had been raised to never say no to your boss, so I was hardly gonna try to be the Nelson Mandela of my McDonalds' store. Oh, also, the managers were temperamental when it came to the cleaning policy. One shift, it wouldn't be the priority and you wouldn't see the machines be cleaned at all. Two weeks later, everyone had to stop to brush for ten minutes before returning to whatever they do, promptly causing more mess. It was poorly organised. Also, we had training instruction videos we had to watch at home, and I got the impression from listening to my co-workers that no one fucking paid attention at all, so making things up on the spot wasn't unusual. This is the stuff I saw when I was in, so I can't even comment on what happened when I wasn't working. There's also all the social bullshit, but that probably makes no difference to the customer: managers are always arseholes, there is a clique problem, everyone bitches about everyone behind their backs, no one wants to show new guys the rope. I'm surprised I didn't get fired when a guy, on his 1st shift, asked me if McDonalds was a good place to work, and I responded by staring blankly and saying 'No'. He didn't come back. Also, as aforementioned, some hours were ridiculous. You might consider them normal, but remember that I was 16 when I worked there, and I am fairly certain that the hours I was made to do were illegal in the UK. Also, I would occasionally get a text or phone call like "Where are you?" because apparently my online schedule would show that I wasn't working Monday, but the manager over the phone insisted that it was on the schedule. On the matter of hours & managers, I was shouted at by the Store Manager when I asked for time off. He said "I cut you slack last week". My reasoning was because I had my GCSE exams, which take up almost a month. He begrudgingly backed down, and was later surprised when I handed in my two weeks notice; nay, flabbergasted. I phoned him before my last shift and he told me I didn't need to come in. I also once accidentally got locked in one of those huge freezers they store the meat in (yeah, it ain't fresh). That was fun. I also once sliced my hand open when the top of a bun toaster detached itself, flung itself towards the ground, and slid across my palm; I was then asked, whilst my hand was gushing with blood that soaked through the bandage provided, if I would be working the next day. Nobody paid attention to their job at McDonalds', and whenever I visit home I sometimes look through the window to see who is still working there. Two of the people I routinely worked with have since started work elsewhere, as I bumped into them on one visit, but I've spotted a lot of new staff as well. Remember, my experiences don't mirror every store, but I've never heard great things about McDonalds' protocol, and it's infamous for its high turnover rate. My store was a shithole designed to either drive away those who couldn't handle pressure, or entrap the loyal that would develop to be the same cunt manager that they once had, and I expect it was the same in other stores. I also saw someone who went to the same high school as me in a different store in my town, and I had to work at their store for a couple shifts, and I saw some of the same glaring issues. Just remember that all those cringey videos of "MCDONALDS EMPLOYEES CARE " are the same videos that were shown to us, and we would audibly groan. The friendliest of the unfriendly were put on tills, whilst the majority of people, who all hated every customer, were situated in the kitchen. We did not care. We did not go to work for even a shred of enjoyment. Every second felt like an hour, and I can't believe I stayed there for as long as I did.

Exact opposite for me. You know how when you're a kid, you'll be presented with a food and you don't remember what it is, so you're like, "mom do i like spaghetti" and she has be like, "remember that time we ate at carols? that was spaghetti" and you can be like, "aw cool, i like spaghetti" I had pizza at chuck e cheese the first time. So every time someone was like, 'we're having pizza' I'd be like, no thank you that shit is garbage. I ended up trying actual pizza when i was like 12 or 13 and thinking WTF WHY DID NOBODY TELL ME THIS WAS AWESOME.

jesus fucking christ sorry you had to go through this shit, i'm gonna feel guilty if i can ever bring myself to got to maccies again

Eh. Like I said, my experiences are unlikely to mirror every store, but, like I also said, I've never heard great things about McDonalds'. If there's a silver lining to the story, it's that working there made me a hard-ass that didn't put up with shit in my next job, and it also introduced me to the shittiness of corporations that you, under normal circumstances, would never be aware of until you're submerged in it.

I know a few people who worked actually McDonald's here in Denmark, and from what I heard they didn't have it all bad. Most (if not all?) McDonald's restaurant are franchised afaik, so it makes sense that there might be a lot of variation in the work environment. Sounds real awful where you worked, though.

My other half watched this whole thing. Honestly, I thought it was a 100% bullshit, but then when they're actually AT a chucky cheese, they get a pizza that there is no way that pizza was baked "whole".

Me too! I basically made peace with God within the five, ten minutes I was trapped in there before someone came and let me out, having thankfully realized I had gone in there alone.

shit like this use to be the norm when i was younger working at mcd's too. In my area there's been big minimum wage increases though and since that has happened i've noticed the quality of mcdonlads and other fast food restaurants go up tenfold.

The title made me imagine the pizzas being melted down and recasted.

My partner used to work at Burger King and whilst it wasn't quite as bad as you've described, it was still pretty similar. I worked at Pizza Hut to fund my way through my Masters and it wasn't nearly as bad as that though. Fast food is an awful, underpaid work environment and that translates into an awful service behind the scenes to the customer.

https://files.facepunch.com/forum/upload/1894/9517e71a-21d8-4a41-b4ad-71184852f729/image.png like I don't even know how you make a pizza look like that

It’s even weirder to see in motion how the pizza is almost like it’s baked already cut into the slices ? Unlike how when you get a fresh pizza even though there are cut lines you still have to actually pull the two slices apart from each other before it’s fully split. It’s like the chuckie cheese pizza are single pieces of pizza all arranged into a pizza shape ? Which mean it’s either they bake singular slices of pizza together or they rebake old pizza pizza detective work is tough

But they will mirror a great many, particularly in America. Franchise owners vary as much as nay other field and if you get an asshole who doesn't care in charge of 15 stores, you'll prolly have fifteen shitty stores unless the managers are superhuman. Ironically enough in foreign countries the cleanliness and service tends to be better. This is not a thing unless the person cutting the pizza sucks. While the cheese may re-congeal if it's hot, any cutter of any worth will bore down to the metal. Some pizza places deliberately still use rollers for the '70's nostalgia" which can make the style of cut you're talking about if they half ass it, but most joints of any worth use a rocker blade that looks like something out of Warhammer and weighs about the same, because ain't nobody got time for ~artisinal pizza cuts~ when you have a restaurant full of hungry people who want their shit yesterday.

Does the UK not have some form of standard for fast food? Even my small town McDonald's I worked at had the manager and staff enforcing the basics of a clean workplace such as: Cleaning up spills/messes in the back Washing your hands Preparing the food safely. If you have a large beard/long hair you work hairnets. If short hair you wore a hat. Wearing/replacing sterile gloves after you left the line The heating racks for our food were literally small ovens, heated to temps that were safe enough to keep the food warm and w/o instantly burning you. Looked very similar to this; https://www.jesrestaurantequipment.com/prince-castle-dhb2ss-27a-countertop-holding-bin-6-13-size-pans-120v.html?gclid=EAIaIQobChMI4dP3gbe54AIVh__jBx0EbwWvEAYYASABEgI9BfD_BwE Where in hell did you work that the conditions were THAT BAD. You almost make it seem like that the place that wouldn't remotely stay open long.

It probably does, yeah. But I worked in a big store in the middle of a big town where the focus was efficiency; most of what I heard from managers regarded numerical values, worth & profit. What issue is a burn to a 16-year-old that's unlikely to complain, when you can prioritise shoving as much money down your corporate gullet as physically possible? Oil regularly spat on my hands, but you learnt to deal with it. But thank you for reminding me, because I also was regularly assigned the duty of changing the containers of...you know, I don't even know what the fuck it was; it was like a vat of dried oil and grease dry-out and it was absolutely disgusting. Either way, I had to change those regularly and I certainly lacked the muscle for it; managers did not care. When you work in a place with high turnover, you just become a number e.g. Employee #33. Their focus is efficiency, efficiency, efficiency, profit, profit, profit. Hence why the machine that sliced my hand open was not replaced or fixed, but simply put back on top of where it once was (I think that's what happened anyway, but I'm not too certain). The store is also still open. I wonder if they ever fixed the toilet that, when flushed, uh...well, crudely put: Spilled its contents out onto the floor. It was horrific, and it was the only men's toilet.

yeah there's food safety stuff in check here but the big franchises with shite managers just genuinely do not give a fuck. they care about turnover and keeping food (and more importantly, money) flowing, although i had no idea it got as bad as i've read here i'm sure it's just as bad in busier parts of america

McD's? This is normal for resturaunts. It may be old, but Anthony Bourdain's big international claim to fame was his book that broke down, in detail, how 4 and 5 star restaurants will behave and act just as cheaply as 1 and 2 star shitholes. It was such a massive success that it put a massive strain and spotlight on many big restaurants who had to change how they did things.

Also, half this video is about them badly overreacting to Lyrebird and one of Shane's friends telling her story of an abusive relationship. Her story is... very interesting actually. The pizza mystery isn't a mystery at all. Considering that place is a popular for young kids and parties it's reasonable to assume they just quickly make the pizzas as fast as they can. It's not like a chain or local store where you're gonna wait between 20-30 minutes to get a pizza that's done up in rings and shit to ensure consistency. As much as I hate Pizza Hutt and my local pizza place, you can see that making a pizza isn't remotely hard, but if you have a lot of customers you're probably gonna have quality go by the way side. Plus they probably make batches of pizzas like cheese and pepperoni, and then cut one in half and do half cheese/half pepperoni to save time.

I've had kitchen experiences similar to @Owlz! , but only at run-down cheapskate franchise operations. 'Corporate' stores have standards and regular inspections, we would not have gotten away with half assing anything