As a former Wendy’s employee, I gotta tell you, there is only 1 drawer for all the potatoes, once they are done cooking. They all start out the same. What you DON’T want, is the liquid margarine they pour on it before the cheese sauce/broccoli, chili, bacon, etc. Make sure they know that. It has nothing to do w/any drawer, it’s the "butter" in the squeeze bottle, which is not actually butter, but hydrogenated bullcrap that is margarine.
I like Wendy’s Spicy Chicken the best. Ask them for the Chili Hot Sauce to go with it, and extra mayo, no lettuce. YUM
I tend to disagree about the potatoes. The potatoes for Wendy’s plain potato with sour cream & chives has a holding time of one hour.
All other types of potato — holding time TWO hours. Logically, after one hour all unsold potatoes from SC&C drawer are pulled any put into another part of the warming drawer. Depending upon the demand for the bakers, employees are supposed to drop a new batch into the convection oven every 30 minutes. In reality, however, I would bet that NONE of these procedures occur anymore, as Wendy’s is now in contol of the corporate bean counters. If the location is franchised, be sure to expect 3X lower quality. Wendy’s now does NOTHING similar as compared to the days of yore. Their "quality" now is only perceived by the public at large as being better than the other FF choices. In reality, they are much worse.