This guy is for real. He has covered every aspect of the chicken, "juice" (marinade), and sauce. The only other secret is not really a secret--cook to order w/ no heat lamps. I, too, worked at the original Cane's back in '96 (when the recipe was guarded, but not super-secret), and at a new location a few years ago (where I signed a non-disclosure agreement; thus the anonymous posting). I may have been that manager complaining about plunging a hand into each case of chicken as it was delivered, something I did even at the new location (both plunging AND complaining). I can confirm that the recipe has remained the same, and using a conversion factor of 1.07 mL/g for mayo, and 12 cups/#10 can for the ketchup, you get (roughly):

1/3 cup mayonnaise
1/2 cup ketchup
1 tbsp. Worcestershire sauce
1/2 tsp. garlic salt
1/2 tsp. black pepper (med. ground)

Incidentally, "back in the day" Cane's used only real butter on the Texas toast; today it is a butter/margarine blend. As for the Cane's/Guthrie's comparisons, founder Todd Graves worked at a Guthrie's, and figured it was an easy concept to copy that should work well near the LSU campus. When I last worked for them, Cane's director of operations (Roddy) was one of Todd's manager from Guthrie's. Cane's Sauce=Guthrie's sauce.