Specialty chicken may have been different depending on the franchise. At mine, the opening driver would prepare a tub of it by literally cutting the boneless chicken in half.

And yeah, being seemingly the only person in the store who gives a rats ass about food safety suuuucks. The amount of times I ended up redoing the entirety of the night before's dishes because the closer didn't give a fuck was insane. I never did that shit to help the company, I just was never going to be the reason people got sick.