An 18-year-old Chick-fil-A worker in North Carolina made a surprising call after stumbling on nearly $10,000 in cash left behind in the restaurant’s bathroom during his break.

Jayden Cintron was working a routine shift on Good Friday morning when he stepped away and headed to the restroom — and after spotting the money, quickly decided he would return every dollar.

There were two white envelopes near the toilet, one labeled First Citizens Bank and the other Truist Bank, containing a total of $9,333.

“My first thought was just like … ok, no, this isn’t happening,” he told WITN.

“Something is wrong.”

Instead of pocketing the cash, Cintron turned it over to the restaurant’s human resources department so it could be returned to its owner.

Cintron said the discovery initially left him shaken, but his next move came easily.

Asked why he didn’t keep the money for himself, he said: “That’s not what Jesus would’ve done. That’s not what God would’ve wanted.”

The decision stunned those around him, including local law enforcement and the restaurant’s owner, who both said many people would have made a very different choice under the circumstances.

“A lot of people will … unfortunately, take that money and run with it,” Kinston Police Chief Keith Goyette said. 

“Kudos to that employee at Chick-fil-A. He definitely deserves a reward.”

The restaurant’s owner John McPhail added: “True leadership, you know, true integrity is doing the right thing when no one is watching.

“Jayden did that in this case and he should be commended for it.”

The rightful owner later retrieved the envelopes and offered Cintron a $500 reward for his honesty.

The teen initially refused, saying he didn’t expect anything in return for doing what he believed was right.

After multiple attempts by the owner to insist, Cintron eventually accepted.

Cases like this don’t happen often, but they’re not unheard of.

In 2022, workers at a Tennessee Home Depot tracked down a customer who lost $700 in cash meant for Christmas gifts after an envelope was found on the floor of an aisle.

“We wanted to do the right thing,” Alissa Rocchi, an operations assistant and store manager at Home Depot in Bellevue, said.

In New York City that same year, a good Samaritan returned a wallet containing $4,000 in cash after it was dropped by a commuter in Times Square.

One fast-food chain really gives a cluck about table manners.

Select Chick-fil-A locations have implemented a reward system for families who go phone-free.

In an effort to encourage human connection over dining while doomscrolling, the fast-food chain is offering free ice cream to those willing to share a meal sans screens.

Brad Williams, who owns two Chick-fil-A restaurants in Georgia, was inspired to implement the dairy bribe after witnessing a mother of two spend an entire meal on her cell phone.

“It just got me thinking how to get people to disconnect in order to connect and to take a technology timeout,” Williams told ABC News.

In response, Williams created a “cell phone coop” for every table.

Decorated with chicken wire, the coop instructs patrons to set their phones to silent and surrender them to the coop. If the devices remain in the box for the duration of the meal, diners get a free ice cream dessert.

“We’re trying to slowly create rituals that create disciplines and will slowly create habits,” Williams said.

Since mid-January, when Williams placed the first coops in his Georgia locations, more than 10,000 have been made, and nearly 200 independent Chick-fil-A operators have co-opted the cell phone coop for their restaurants.

“It’s almost like we’re starting to create a no-cellphone zone,” he continued.

Williams shared that the impact of the cell phone coops has been obvious, immediate, and overwhelmingly positive

“There’s more conversation and chatter,” he said. “It’s hard to sit with your family and not do the challenge now.”

The coops are a kitchy spin on a long-standing effort to put civility and communion back on the menu.

In 2018, NYC’s Michelin-starred Eleven Madison Park began offering diners little wooden boxes to place their cellphones in during meals. The idea, posted by chef/owner Daniel Humm on Instagram, is to encourage guests “to enjoy the company of those at the table and be just a bit more present with one another.”

Humm’s ethos is echoed by Williams, who hopes to provide diners with a side of connection and the opportunity to “Be present where your feet are.”

Experts maintain that eating without technology can help make meals more meaningful and diners less likely to overindulge.

A 2019 study found that people who ate while staring at their smartphones consumed, on average, 535 more calories than those who focused on their meals.

And Americans, in particular, are hard-pressed to break bread without tech.

A January 2018 study found that one in three Americans can’t eat a meal without being on their phone

And it seems the youth and the young-ish are most in need.

81% of Gen Z and 60% of millennials admit to scrolling on their phones while eating.

And the scrolling doesn’t end even if they are dining with someone: 25% of Gen Z and 23% of millennials confessed that they had ignored a dining partner to check their phones while chowing down.

Meanwhile, more than half of both generations have been “phubbed” — a trending term that appropriately mashes “phone” and “snub” — while eating with someone.

Last year, Burger King baffled fast food fans when it announced it was launching its most premium burger ever.

The Wagyu cost £11 and featured 100% British Wagyu beef, flame-grilled in Burger King’s signature style.

It was such a big deal that it managed to earn the support of renowned chef Gordon Ramsay, who described the menu item as ‘amazing’ and even appeared in adverts for it.

Flash forward to today, and the ‘gourmet’ burger is back on the menu once more, and there’s a new twist on it available too – The Wagyu Wellington.

According to the chain, this brings all the ‘indulgence’ of a classic beef wellington to the table, but ‘without all the faff’.

What’s in the new Wagyu Wellington burger?

The new burger features 100% British Wagyu beef, flame-grilled, and paired with a creamy porcini mushroom sauce.

This is then topped with bacon, rocket, caramelised onions, and crispy onions, and sandwiched inside a brioche bun.

For those confused by the concept of ‘British Wagyu’, as Wagyu is traditionally Japanese, BK has an answer for this.

A spokesperson explains: ‘While Wagyu is renowned for its Japanese heritage, this burger is distinctly British by crossing Wagyu cattle with British dairy cows, sourced from grass and forage-based herds across 700 UK farms.’

What else is joining Burger King’s menu?

The Wagyu is back, and then there’s the Wagyu Wellington, available from March 24 for a limited time only.

Also joining the line-up are Truffle Loaded Fries, which Burger King claims will ‘knock sub-par roast potatoes out of the park’. 

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How does the Wagyu Wellington taste?

Metro’s lifestyle editor, Rachel Moss, gave the burger a try and thought the fast food chain had been ‘a bit cheeky’ with their description of this one.

‘Let me be clear, this burger does not taste like a beef wellington; the mushroom duxelle of the traditional dish is more of a subtle, peppercorn sauce, while the customary pastry is nowhere to be found.

‘But that’s probably a good thing, because Burger King has managed to make the tastiest burger I’ve ever had from a fast food chain. And no, sceptical reader, this is not an advertorial. It really is that good.’

She continued: ‘The beef and bacon have the distinctive flame-grilled edge that, in my opinion, always makes Burger King superior to McDonald’s. The patty also feels higher quality than anything else I’ve tried on either menu. I don’t care about the semantics of whether British Wagyu is technically Wagyu. Whatever it is, it’s delicious.

‘The crispy onions add a delicate crunch, while the rocket delivers fresh notes I associate more with restaurant-quality food than something delivered to my desk in a paper bag.’

The only real issue? The price, which at £11.29 without sides was ‘off-putting’ for Rachel. However, she admits it hasn’t put her off entirely.

‘Would I buy again? Yes. Do I think Burger King has been a bit cheeky with the Wellington name? Also, yes.’

First-person and opinion commissioning editor, Maicey Navarro Griffiths, was also a fan of the Wagyu Wellington, saying: ‘It was a delicious burger that really felt thoughtfully put together.

‘The meat and bread both tasted high quality and much richer than a typical fast-food option. 

‘The crispy onions and the fried onions on top were my favourite part, though, as they added a great crunch and flavour.’

She added: ‘The mushroom sauce was a nice touch, keeping everything moist without being overpowering. The mushroom flavour itself was subtle, which worked well.’

Metro tries Burger King’s Wagyu burger…

Metro’s specialist food writer, Courtney Pochin, headed down to Burger King to give the chain’s most premium burger a try, ahead of its initial launch in 2025.

She said: ‘The Wagyu is, without a doubt, the best burger I’ve ever tried from Burger King.

‘The difference in the quality of the product is immediately obvious – from the box it’s served in (which pops open like you’re unwrapping a present when you lift the lid), to the generously sized patty and the taste of the meat itself.

‘This isn’t your standard fast food burger, it’s got a much richer, beefier flavour – you can really taste the meat, even with all the other toppings, the right balance is there so that the flavour doesn’t get lost.’

She continues: ‘The array of different onions pairs nicely, adding sweet, acidic and umami notes into the mix, as well as offering contrasting textures. The peppery rocket adds a nice bite as well as a pop of colour too.’

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Weyburn is like any other small town in Saskatchewan, but one thing sets it apart from other cities across the country: it’s home to the last KFC All-Day Buffet.

Since 1988, Larie Semen, Weyburn KFC’s Manager, brought in an All-Day Buffet option — a move that initially ruffled some feathers. But after bringing in more business than ever, it was deemed a success and 27 KFCs across the country followed suit.

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With other locations closing down their buffet options for a variety of reasons, Weyburn’s KFC is now the only KFC in the country that offers all-day buffet, and hopes to keep it that way.

Sania Ali has more details in the video above.

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It’s a fast casual dynamic duo.

In a first-of-its-kind partnership for New York, two iconic fast-casual restaurants — Applebee’s and IHOP — will open a combination restaurant together in Hawthorne, New York.

Doherty Enterprises, Inc. — a leading franchisee for Applebee’s Neighborhood Grill + Bar in New York City, Long Island and New Jersey — announced that the grand opening of the dual-brand concept will occur on March 18, with a ribbon-cutting ceremony at 9 a.m.

The Applebee’s/IHOP will open at the existing Applebee’s location in the town of Mount Pleasant in Westchester County at 18 Saw Mill River Road.

The concept puts two full menus in one restaurant, sharing a single kitchen and staff and offering guests the opportunity to order from the full range of options from both brands in a single order.

Locals will now have the ability to enjoy everything from both Applebee’s and IHOP’s menus all day long — which means at any hour of the day, IHOP’s signature pancakes and breakfast staples will be served alongside Applebee’s burgers, wings and late-night bites.

“We’re bringing the best of both brands to our guests, so people can choose the experience they want in one convenient location,” Timothy Doherty, President and COO of Doherty Enterprises, said in a statement.

“This concept is about choice and value for families, commuters, and local workers. Whether you come for fresh pancakes at 7 a.m. or our signature wings at 9 p.m., you’ll be able to get your favorites without leaving the building. We’re proud to invest in Hawthorne and create new jobs and community partnerships in the process.”

The Hawthorne dual-brand location will offer a modernized guest experience with redesigned dining spaces that offer both the warm and friendly Applebee’s environment with the bright and energetic IHOP scene.

A news release noted that “guests can choose the atmosphere that suits their occasion.”

Dine Brands Global, Inc., the parent company of Applebee’s and IHOP, plans to have 14 of the dual-brand Applebee’s/IHOP restaurants open in the US by the end of 2026. There are currently 13 locations outside of the US, according to Westfair Business Journal.

“Our international success with this concept has shown that our brand menus complement each other, providing something for everyone, from early mornings to late nights,” Dine Brands CEO John Peyton told the outlet.

While this is the first one in the tri-state area, the first one in the US opened on Feb. 18 in Seguin, Texas, just outside of San Antonio.

Burger King fans have been left feeling like they’re living in an episode of Black Mirror, after learning about a new technology the chain is currently testing.

Restaurant Brands International, the owner of Burger King, confirmed this week that it’s trialling an OpenAI-powered chatbot inside headsets across 500 restaurants in the US, with a plan to later roll it out nationwide.

The AI chatbot, known as ‘Patty’, can talk to employees through the headsets, and is intended to be a ‘coaching tool’, according to Thibault Roux, Burger King’s chief digital officer in the US and Canada.

Patty will combine data across several aspects of the business, including drive-thru conversations, stock levels, and kitchen equipment. Staff will be able to ask the chatbot questions, such as how to make burgers and for instructions on cleaning equipment like the milkshake machine. 

It is also being trained to ‘measure friendliness’ by recognising certain words such as ‘please’, ‘thank you’ and ‘welcome to Burger King’ and the chain is said to be looking into ‘capturing the tone of conversations’ too, according to The Verge. 

Other functions include the ability to alert employees to issues, such as a drinks machine being low on Coca-Cola, and flagging issues that customers have reported, such as messy toilets.

And as Patty is Integrated with Burger King’s cloud-based point-of-sale system, it can completely remove a product that’s not available from all digital menus and kiosks within 15 minutes, to avoid customer disappointment. 

Roux claims the technology is something Burger King is ‘tinkering with’ but acknowledges it’s a ‘risky bet’, as it’s not something ‘every guest is ready for’.

And he’s certainly not wrong.

On social media there’s been quite a lot of backlash to the trial already, with Facebook users branding it ‘dystopian’, comparing it to something out of a ‘Black Mirror’ episode, and claiming it’s made them feel as if they are ‘living in hell’.

Following this, Burger King has reiterated that Patty is intended as a ‘coaching tool’ and not a way for the company to ‘track or evaluate staff saying specific words or phrases’.

A spokesperson for the company told The Grocer: ‘BK Assistant is a coaching and operational support tool built to help our restaurant teams manage complexity and stay focused on delivering a great guest experience.

‘It’s not about scoring individuals or enforcing scripts. It’s about reinforcing great hospitality and giving managers helpful, real-time insights so they can recognise their teams more effectively.’

It has not yet been confirmed whether Burger King UK could start utilising this technology. Metro has contacted the fast food chain for further comment. 

A former Colorado businessman who grabbed the neck of a 15-year-old boy and tossed him to the ground when the teen slashed water on his wife inside an In-N-Out avoided jail time because of a sweetheart plea deal.

Lucas Kalisher, 57, was handed 30 months of probation Monday for his rage-filled attack captured in a viral video at the Loveland, Colo., fast food joint on Aug. 4, 2024.

Kalisher, the ex-CEO of Boulder-based private equity firm Summit Source Funding, was initially arrested and charged with felony assault in the second degree with strangulation and misdemeanor child abuse before making the plea deal with Colorado’s 8th Judicial District Attorney’s Office, KDVR reported.

As part of the plea deal, Kalisher has to complete an anger management evaluation and subsequent treatment, write an apology letter to the teen, 120 hours of community service and pay all restitution to the victim, the outlet reported.

If Kalisher fails to meet the probation terms, he faces a class 5 felony that carries one to three years in prison, two years of parole, and a $100,000 fine.

The teen was reportedly “engaging in horseplay by splashing water” with his two friends before he “accidentally splashed” Kalisher’s wife.

“The juvenile male approached her table to apologize when an adult male accompanying the woman suddenly grabbed him, placed both hands around the front and back of his neck, pulled him down to the table and threw him backward onto the floor,” Loveland police said.

The video, posted to Facebook, captured Kalisher, then 55, ordering the startled boy to apologize before placing the teen in a chokehold and then hurling him onto the tile floor.

“You don’t treat a lady that way,” Kalisher said.

A father of one of the teens shared the video, asking for help identifying Kalisher after his son’s friend was “assaulted by a full-grown man.”

Customers inside the restaurant called out Kalisher for “picking on a kid like that.”

Kalisher and his wife fled the restaurant before cops arrived but he was later turned himself in to the police later that night after a no-bond arrest warrant was issued for him.

In April 2025, Kalisher had pleaded not guilty on the charges, according to the Loveland Reporter-Herald. He was released on $75,000 bond.