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Great question. Most of the disrespect from customers was less direct than it was general attitude.
Many people who come through a fast food restaurant - especially through a McDonald's - tend to think of the employees as dumb, dregs of society, not worthy of respect. Not most, just many. I can understand that perception because - let's face it - many people working there actually are not the best, shining examples of what humanity has to offer. However, this is true in every position, in every company, in every industry in the history of humanity.
The biggest and most common form of disrespect that people heaped upon myself or my crew was basic: neglecting to say "please" and "thank you". Or, equally disrespectful, saying, "Give me a ..." instead of "May I have" or "I would like", ...More
I think that overall, because my McDonald's career was not early in my life (although I did work at McDonald's as a teen for 2 years), it was looked at a bit differently by future employers. The simple fact is, I went from the title of "Vice President of Sales" at a ~$5million/year private company to the title of "Assistant Manager" at a ~$200B/year massive corporation. How can you look down on that?
Anyone who has actually worked for McDonald's and is not a negative person can see that it is indeed a remarkable opportunity on all levels. Most of the Owner/Operators started out at the bottom. Many of the folks at McDonald's Corporate were store managers before that. All store managers were once shift managers, who were also once standard crew members (even folks like myself, who were ...More
This I do not know first hand - the Tucson market did not have McRib while I worked there. However, if I were to take an educated guess it's marketing.
People desire the unattainable. Frankly, I think the McRib is pretty gross - I'd prefer the Rib sandwich from am/pm (alas poor am/pm) if I wanted to hate myself for a while. However, because you cannot always get it, people get nostalgic about it when it's gone and really, really want it when it comes back.
Here's a huffington post article about it that seems to agree somewhat: http://www.huffingtonpost.com/2012/10/15/mcrib-seasonal-item_n_1966680.html
I was never embarrassed about telling people I worked at McDonald's. I looked for this job, and in fact had to convince the Owner/Operator and his Operations Manager that I in fact wanted to work for McDonald's and was not just trying for any port in a storm.
McDonald's is one of the most successful franchise operations in the world - providing growth and wealth opportunities to thousands of small business owners - in 2007 there were 33,000 stores and 60% of them were franchises. McDonald's is the second most recognized brand in the world, behind Coca-cola.
McDonald's spends millions each year on innovating new products and refining existing products. They also spend millions each year on improving their processes and procedures, resulting in some of the finest business management ...More
The pink slime stuff is something that would happen in manufacturing the burgers. They arrive at the store frozen, in patty form. The boxes are labeled as "100% Beef" and per the USDA, they in fact are 100% beef. Also, McDonald's stopped using pink slime in March, 2012.
Similarly, all other proteins except eggs come formed and frozen, ready to cook.
In regards eggs, they were all fresh or in scrambled liquid form in cartons. In the course of a breakfast a McDonald's restaurant might go through 300-1,000 fresh eggs. They're cracked into round forms for McMuffins and other "round egg" sandwiches. The scrambled liquid is just that - pasteurized, homogenized scrambled eggs in a carton (you can buy similar products in any grocery store). They're used for the folded egg sandwiches ...More
I think there are quite a few factors involved. First and foremost, I have nothing but disgust for any CEO who makes 100x+ what the average employee makes. I think it's a travesty of society and one of the prime woes of rampant capitalism. It's something that can easily be resolved, in a manner reminiscent of what the French did when their society faced similar woes.
That being said, the employee does have the opportunity to take his skills elsewhere. While our economy is terrible and suffering, and any job is better than no job, there is also the simple fact that there actually are quite a few opportunities out there better than minimum wage that essentially anyone with the determination to try hard for can find. They may not be as relatively easy and comfortable as the job you've ...More
Most of this comes from coaching people. The process for coaching is to first identify the issue, then to explain the proper way to do something. This can be done very easily by simply taking them aside for a moment, without other crew or customers hearing and saying something like, "Hey, please remember to smile and be nice to the customers. Fake it if you have to!"
The next part is to demonstrate the behavior - which means having that employee see you doing exactly what you explained. That may be passive by simply doing it and when they're around, or it can be active, "Hey, let me show you what I mean, go around that side of the counter for a minute" then demonstrate the expected behavior.
Last is follow up. Catch the person doing it right later on, and give them feedback immediately ...More
In terms of hardest job: Grill. Totally the grill. You have to bust hump over two or four 440 degree planes of metal with grease steam billowing up at you non-stop. Not only that, you have to be sure you are keeping up exactly with the "levels", the expected volume of cooked, ready meat, at all times. You also need to be sure to keep your eyes on the temperature of the grills so they stay within appropriate boundaries, watch timers on the grills to be sure that you're cooking meat the appropriate time, make sure the meat appears to be cooked thoroughly, and several times a day take internal temperatures on meat.
Along with this, in lower volume stores (this does *not* mean 'slow' stores, as they almost never exist), the grill person also has to prepare all the non-potato fried foods ...More
what was your policy if a customer wanted to order breakfast a few min after the cutoff time? why is mcdonalds such a stickler about that?
Falling Down is a great movie.
Depending on what product was still fresh and servable, you could possibly get breakfast items a few minutes after "changeover". However, because of the precision of McDonald's "level" system, which dictates how much of each product is prepared per 15 or 30 minute time segment (based upon how long the food can "sit" while maintaining quality and safety), there rarely is food that was prepared and is still servable after the changeover period. These levels are based on historical sales, real world events and current traffic.
To elaborate: At 10:15, with breakfast ending at 10:30, the last projected required sausage, biscuits and muffins would be prepared.
At 10:20, the last projected required eggs, hashbrowns and ham are prepared.
At 10:25, ...More
Thanks! You might also like my blog. It's been dead for a while, but I get tons of feedback (and way more hits than I ever thought I would, even to this day) from current McDonald's employees who want more advice.
Currently I work for a multinational technology company that provides end-user, retail-style support to a variety of white-label partners in telecommunications, retail, and more. I was a technician for this company for a bit more than a year before advancing into a quality assurance role, which has a heavy focus on coaching and guiding technicians in policies and procedures. I was actually lucky enough to be able to help form the quality assurance department here, and have been a pivotal factor in guiding many people into successful execution of their roles in this corporation ...More
This is a great question with a variety of answers because there are quite a few different types of "manager" in a McDonald's store. Generally all management members work about 35-40 hours a week - many more if they're salaried.
There are two primary types of stores, Open/Close stores and 24-hours. I'll start with Open/Close stores. Between those, there are different volume levels an any of the roles might be filled by 2 or 4 managers - more at very high traffic stores (such as those at the center of metropolitan areas). I'll also give a bit of info about the responsibilities the different part managers have.
Opening manager: General a "shift" or "swing" manager fills this role. They start around 4:30am as most stores open at 5am. They generally leave before the lunch rush ...More
Absolutely. We closed early, but were absolutely open.
There was one incident on Thanksgiving 2007 that stands out in my mind. A pair of limos pull up to the front of the store. Out comes a massive family - at least 20 people all looking alike (you could tell it was family), about 4 generations worth. The least fancily dressed person was a man in dress pants, a really nice sweater and a dress shirt underneath - all the other men were in suit and tie, the women in nice dresses with their hair done up.
They came in and had Thanksgiving dinner in their fancy attire. Totaled out to about $250. It was kind of strange. None of them giggled like it was funny or a joke, and they said grace.
Not a thing, based on how it's prepared. Everything is pretty much prepared the same way, either on the grill, fried, hand-made (salads, parfaits), out of a machine (coffee, shakes, ice cream), or baked (cookies, muffins, biscuits, pies).
There are a few things I don't enjoy. I dislike the Quarter Pounder meat - even though it's remarkably similar to the smaller patties, something about the texture in that size doesn't appeal to me. I also am not a huge fan of the McWraps. While the tortillas are delicious when they're served in the breakfast burrito, the fact that they're served unheated just puts me off. I like my tortillas at least warmed so they soften up.
Thanks for noticing. The next paragraph is going to sound boastful and pretentious. I'm not being such, I'm just putting some details out there.
I was invited into MENSA at age 7 (but didn't join because my parents couldn't afford the membership fees). At 16, I tested with an IQ so high that if I post it, everyone will think it's a lie anyway, so I won't. I had several works of poetry published by major publishing houses in magazines and anthologies before I was legally of age to enter my writing for publishing. I've read on the order of 2,000 books in my 32 years, and as a hard-working father of 3 with a serious gaming habit and a demanding wife, I still managed 45-65 books a year over the past 5 years (most of them hard sci-fi and fantasy, but many of them in hard sciences such as ...More
I have been robbed at gunpoint several times, but never while working for McDonald's.
McDonald's has explicit and mandatory training that is part of the Day 1 training program for every employee regarding what to do in a robbery situation. Do what you're told, do not act brave, do not fight back, give them anything that they ask for that they want. Money, product, fixtures are all replaceable but your life is not. We also had silent alarm buttons near every register, in the kitchen area, in the stock area, even in the walk in freezers.
Other policies exist to minimize the likelihood of robbery. No one is ever in a McDonald's store alone. Opening manager and staff are to meet up away from the store itself (at a nearby corner, another business nearby, etc) and then travel together ...More
Meh, we knew where we were working.
I don't know of anyone who felt personally attacked by any of these movies, not even Owner/Operators. Some of the corporate folks probably got their panties in a bunch over it, but for the most part I don't think anything about either of those movies really changed anyone's minds about McDonald's or other fast food. If they did, you'd have to be a pretty dim individual to not comprehend that greasy, cheap food is not that healthful nor does it deliver good nutrition.
Let's be real here - it's relatively low quality food (compared to what you might make at home, but this isn't true for everyone) for really cheap (making it very appealing to poorer people) and those people they're marketing to are truly ignorant of the facts of basic nutrition (sorry for ...More
I don't have a great amount of knowledge about this, but I can tell you what I do know.
The franchisee I worked for acquired 4 stores in Tucson that were all already existing. Prior to this, he had a single store in Colorado. He either bought out the previous owners because they wanted to sell or was "awarded" the right to buy the franchise based on his previous recorded - awarded by McDonald's corporate, usually this happens when the existing franchisee is not succeeding financially (is unable to pay franchise fees or for inventory), or they fail heavily on the Operations Reviews that occur periodically.
I know that one of his 4 stores was turning over $75k in profit per month. Another one, the one I worked at, lost $5,000 the first year he had it (also the first year I worked there). ...More
Generally people would plan when they were leaving and give adequate notice. I do remember several employees who "walked out" or quit with no advance warning. Some had good reason such as being treated poorly by other staff members (one woman walked out after being propositioned by the late-night manager), managers being disrespectful when someone who was not trained to a task could not accomplish the task as expected, and one crew member that I remember in particular had requested months ahead for a week off to go on vacation with her family and the scheduling manager scheduled her anyway, told her if she didn't show up she's fired and so she didn't show up and the manager in question tried to claim it was "quitting". I however backed up the crew member and made sure she got unemployment ...More
This differs depending on the operation. Most franchisees and corporate offer 1 free meal per day that you work, up to anywhere from $5 to $10, though most that I know of are in the $7 range. Some franchisees do not offer this, and they're completely jerks for it.
As for "eating for free while working", every manager is required to taste pretty much every product during the course of the day. You need to make sure the fries taste right at various times during your shift, taste breakfast food items to make sure they're coming out correctly, taste burger patties and completed product, test some shake of various flavors, try all the flavors of drinks from all the different dispensers in the store. It really does get old at times, because you're not enjoying it, you're testing it.
Depends on what you mean by obligated.
Was there some policy that said if a person with special needs came in, we had to hire them before other candidates? No.
If someone with special needs came in, met the job requirements we had and could perform the job? Yes.
Some Owner/Operators prefer to staff their store - at least for lobby attendants during busy periods - with special needs workers. They feel they are doing their part to an underserved part of the community, that can be and definitely are hardworking team members.
Equal Opportunity Employment laws do not allow for turning someone away from a job they can perform without considerable modification/assistance, simply because they're special needs.
Funny story, we had this one guy who worked for us, mostly evenings, mostly doing ...More
There was this girl named Gabriella - maybe 19 years old - who worked in the kitchen. She spoke very little English, was constantly arguing with people in the kitchen, refused to follow procedures and policies, and liked to simply stare with an angry look when she was asked to do something that was more than putting sandwiches together. I observed all this in the first two shifts working with her, and it was more apparent a few weeks in.
So, she was in fact my first "target" for growth. I spent a lot of time trying to demonstrate to her the proper procedures, and in fact, since I was so new, I made her train me some of the things that I didn't know (or what I wanted her to demonstrate correctly). Every time she did something well I praised her for it.
A few shifts into this, I started ...More
Several million dollars a year of product testing and development is the short answer.
I think the deal is they use seriously high quality potatoes (because they have buying power), and ensure consistent cut size. The fries go through a very thorough cleaning/soak to get some level of starches out of them. Then, they get flash fried (par-cooked), and then flash-frozen. At this point they're packaged and sent to stores.
There was a really good "Modern Marvels" episode called "Fast Food Tech" that Netflix probably has.
Well first and foremost, a store generally wouldn't be "way overstocked" - it likely wouldn't even be a little bit overstocked. Every McDonald's is a business and as such doesn't just pile up their stockrooms, coolers and freezers with more product than they need (at least not enough to benefit a shelter or other organization) unless in a gross case of incompetence.
Directly to the point of the question, most of the food that was wasted (the term for throwing out food that doesn't meet quality or safety expectations) was food that was already prepared and exceeded it's hold time - and at that point it can't be given away. Because all of the products that make McDonald's food have a long shelf life, and the few products that do have a high rate of spoilage (such as lettuce and milk) ...More
This is entirely dependent upon the franchisee and the market.
In general, standard crew members do start off right at or barely above the minimum wage. Managers have several pay brackets and most of it is based off experience. You might have two people with the exact same job title and responsibilities working in the same store with a $2/hr difference. Depending on the market the store is in, and how many qualified applicants there are, pay might be as much as $9 for crew, or it might be bare minimum wage. Store managers might make anywhere from $27k to $75k a year depending on the market, performance, and many other factors.
As far as raises, there were 6 months reviews for crew and lower tier managers, annually for store level managers. At these reviews someone would receive anywhere ...More
Most people call it the worst job they ever had because the work is hard, the pay is relatively low, and most stores aren't run by rock stars like me.
But seriously, there rarely are positive work influences at McDonald's. The training is available but poorly implemented, and many of the people working there (as I've mentioned in other posts) are not society's best and brightest - although sometimes they are. Because you have few highly educated or well trained people, and few leaders to look up to. This, in my experience, is no different than most work environments, however.
I think a large part of the reason many people hated their McDonald's work experience comes down to one of two facts.
First, many people work at McDonald's as their "first job" or their "first real job". ...More
Well, yes and no. There were expectations and projections that each store should achieve. Each day-part (Early Morning/Breakfast/Lunch/"snack" hours/Dinner/Late Night) all had different projections based on historical sales, promotions and what was going on in the real world, such as holidays or local activities. These are subject to a variety of influences, though the McDonald's plan really considers the critical, manageable factors primarily. These are (and everything within McDonald's is) QSC&V. Quality - Service - Cleanliness - Value. All negative changes in a McDonald's restaurant, short of there being some significant, tangible external effect, are thought to be due to shortcomings in QSC&V.
It's really true, when you think about it. Do you ever drive out of your way to go to ...More
It was relatively rare that anyone would even get minor injuries working in the kitchen. Usually the only times people would get injured were due to not paying attention, foolish mistakes or not wearing appropriate shoes. No one ever really got hurt very seriously and even somewhat serious injuries were very rare. Most injuries were slip-and-falls (which can be serious, but thankfully weren't too bad, too often - see below), cutting oneself on the very sharp knives used for prep work, scalds from the very hot water used to wash dishes, or rare small burns from grease splashing.
I had my own injury from not wearing non-slip shoes. Long and the short of it was, I was moving more quickly than I should have been, on a wet floor without the right non-slip shoes on (right about a month ...More
Some restaurants have switched to ketchup tubs, like the various nugget type sauces have available. Heinz apparently is in a court case over this very thing right now, because they appear to have violated someone else's patent by marketing these.
This could seriously be a dissertation on ketchup - ketchup packets are a really important part of American fast food society. I know that sounds silly, but Americans are generally very "nostalgic" people. We do many things in a nostalgic way, the way our parents and grandparents did them, for no reason other than that's how we've always done it. This could turn into a diatribe about vertical toasters and gasoline combustion engines, concrete roadways and steel-beam bridges - but it won't.
Suffice it to say that the ketchup packet, ...More
Well... I guess it's not related to the Q&A but sure.
I love games. I like pen and paper games like D&D and Call of Cthulhu very much, I also love video games especially, including some MMOs, many RPGs, simulators and strategy games, flash games (kongregate.com is fun for the whole family!). I play board and table-top games like Settlers of Cataan, Risk! and Go.
As to the self-induced chemical brain attrition, I enjoyed many psychoactive and psychedelic substances in my youth, which my best friend did not enjoy as heartily.
Good question. This depends on the market, really. Urban areas or rural areas with generally lower incomes definitely do not experience a downturn in traffic after New Year's resolutions are made. Suburban areas definitely experience this - many pictures are out there on reddit of empty post-New Year restaurants. Areas where shopping happens (near malls, in malls, etc.) *definitely* experience a downturn in traffic after the New Year but mostly because most people are not shopping as much.
This really depends on the store, how common a problem this is, customer flow, and local and state laws.
Your best bet is to ask someone who works at your neighborhood McDonald's.
Menu is not dictated entirely. Some stores don't participate in sales/specials/promotions/seasonal items. Right now McRib is back - some stores aren't carrying it. Some stores have found they don't sell salads as well, so maybe they price those higher or don't carry the same variety.
Pricing is definitely up to the Owner/Operator, and depends on market. Most of the stores don't have a "Dollar Menu" anymore, or if they do it's very limited. They have a "Value Menu" where items are $1.19-$1.59.
However, franchisees can't "add" items that are not part of the McDonald's menu to their menu and cannot serve food "off menu" as a rule (like a Land-Sea-Air burger (Big Mac with a Fish Filet and a McChicken on the burger patties).
As far as decoration goes, there is a ton of leeway ...More
First - not only have they considered it, they’ve been selling them for at least 2 years in stores that have a McCafe. http://www.mcdonalds.com/us/en/promotions/Smoothies.html
Secondly, that statistic is, in my experience, hugely inaccurate.
As I’ve explained in the question about why McDonald’s serves breakfast/lunch in separated segments, most McDonald’s restaurants are focused solely on breakfast food items during breakfast time.
More importantly, most McDonald’s stores don’t have their ice cream or shakes machine running until about 9 or 10am (depending on the market, traffic and other factors).
The prime reason for this is that the person who is generally assigned the task of "building" ...More
Very rarely will a McDonald's dining room be full. The longer people stay, the more often they'll come. If you make it easy and convenient for a customer to come hang out for an hour and a half, the more likely they'll repeatedly come in. Even if they just order a soda or a coffee - the profit level of those drinks is so high that it takes 10 refills before the McDonald's loses money.
Also, if you come more often, you spend more money. It's pretty simple really.
I had no idea what you're talking about. I think you mean this snippet from a Reddit post about what things you would not recommend eating from the restaurant you work at:
“I accidentally left a whole bag of about 100 chicken nuggets out on a counter for way too long. They melted. Into a pool of liquid. I never understood why. But they were completely indiscernible as being the nuggets I once knew.”"
The stupid things people will say for karma. No. Just no.
The only way I could imagine anything close to this actually happening to McNuggets would require so many levels of poor food handling that it's as unlikely as it gets. The only way this could possibly happen would be for somehow the nuggets to be soaked in liquid for a long period of time, to the point where they begin decomposing ...More
I think on the Store manager/Director/Owner Operator level this went on, but among crew no way. Like I said in another question - we knew where we were working.
This really depends on the franchisee's policies and the market. In some locations, they really only hire bright-eyed, fresh-faced, clean-cut and clean-recorded individuals. They do this because they have a volume of people like this to choose from. In other locations, a guy with forearm inks (like myself) and a minor record with no felonies might be the very best candidate they can find.
Generally, I would say as long as it's not domestic violence and is not related to stealing, theft or robbery, a record should not inhibit you from being employed at a McDonald's.
Look the person in the eye, like they are a human being. Smile at them genuinely. Start your order off with, "Hi! May I please have..." and end it with, "Thank you!" Compliment them, if you feel like it, in exactly the same way you would compliment any other human being you interact with in the world.
There's no magic trick. That person might still hate you with everything in their soul. Or you may be the first person to treat them like a person all day.
As to tips, almost assuredly no, McDonald's employees are not allowed to accept tips. The reason for this is varied, but mostly because tipped employees are paid differently than non-tipped employees and it's a terrible hassle when you have tipped employees. McDonald's wouldn't be able to have their prices so ...More
Since their information is entirely proprietary, and is taught in the form of several *hundred* hours of preparation training (in four gigantic 3" binders full of info, and several other resources), as well as dozens of hours of class time and hands-on training, I'd say - go through the training yourself.
You can also read Ray Kroc's book "Grinding it Out" for a brief overview of the tenets upon which the company was formed and the corporation still operates, but this is not a detail of the processes and systems used.
No matter how well it’s designed, it’s still a speaker and microphone system, often with an LCD or LED screen, which is exposed to sun, wind, rain, snow, and everything that comes with those 24/7/365. Not to mention that it consists of electronic devices that are running continuously, which causes it’s own wear and tear, as well as it being activated and in use nearly constantly in most moderately busy stores.
Next take into effect the equipment inside the store. It’s worn literally constantly, which means from 19 to 24 hours a day.
The equipment usually consists of either simply a headset which is connected to the 2-way receiver/transceiver wirelessly or a headset connected by wires to a belt pack which houses the battery, talk and channel buttons, and connects to the 2-way receiver/transceiver. ...More
McDonald's menu is often changing. They spend a large amount of money on product development and improvement, and I really don't think there's anything they *don't* have that I would like to see again.
Somewhat yes, but mostly no. Great answer right?
First my digression - I currently work in Quality Assurance for a moderately sized consumer-level technology repair company that is a white label partner for many companies. Only one of our "tenants" receives anything approaching actual quality control and it is only moderately well executed overall. I firmly believe that quality control is most overlooked aspect of all companies - whether they provide a product or a service - and my experience at McDonald's is part of what cemented this idea for me.
McDonald's franchises do get regular inspections - usually in the form of a twice-annually brief review and an annual in depth review. These reviews are called SOR - Short Operations Review - and FOR - Full Operations ...More
In short, none. There really aren't any fast food restaurants that can take over McDonald's position as #1 in volume.
Not only is McDonald's historically successful in nearly every market they enter, they have momentum of growth. There are many, many new restaurants opening every year, worldwide. McDonald's is something of a symbol of Americanism throughout the world as well - a food-related space that no other brand other than Coca-cola holds. Also, the McDonald's franchise system works remarkably well, putting a large amount of risk on the shoulders of franchisees and minimizing exposure to loss on McDonald's part (they generally own the property - and can always sell it in during a seller's market).
While I don't think there are many restaurants ...More
During the hiring process, there are generally cues that potential employees will give to the content of their character and their interest in doing well. Sometimes, people would shine that they were management material. Other times, someone who I thought would be a 3 month-turnover employee who had to be coached constantly would turn out to be a shining star.
So, sometimes but that initial impression is generally not very reliable.
I sat thinking about answering this for a while, and initially wasn't going to answer - mostly for what's in the tail end of this post. I decided to just answer it anyway.
I'm going to make some generalizations that are probably not true in most cases, but are true in some. The some are the ones we're focused on for this conversation, but keep in mind that *most of the time*, there were not racially-charged incidences. I love people no matter who they are - I don't care about anything but content of character and willingness to work hard.
My experience was in Tucson, which has about even mix of whites and hispanics, with about 20% of the population being black or native American. Between the general entitled "in charge" attitude of the Whites, ...More
I was hired as a manager - I didn’t work as a crew. However, when someone had their hours significantly cut like you’re describing, it was generally due to performance issues or a lack of motivation to succeed at the work assigned. I’m not saying that is definitely true for you, and I don’t know what you were hired for, how your training has progressed, and how your store is staffed.
$200 every two weeks? I can barely management my household on that much money every 3 days (which still isn’t all that much). I’m no life coach, but I would say the very first thing you should be doing is reassessing your performance. Identify your strengths and your opportunities for growth. Have a conversation with the store manager (or if needed, the Owner/Operator) and highlight your strengths while ...More
This is highly localized. It depends on the laws of your country, state, county and maybe even your town. You also likely will have to get some sort of permit to work from your school.
Start with the resources in your school.
I can't answer this question for you - be honest and open with the highest ranking person who knows your good work ethic and see how that goes. There are just a handful of outcomes.
Dat smell. McDonald's all smell the same because of consistency. What you should want is to avoid any McDonald's that does not smell the same as all the rest. They are doing things wrong.
Mon-Fri 11:20 AM
Breakfast is over, Store Manager is probably there (80% likelihood or better, considering usually they take a single weekday and a weekend day off), and lunch has not gotten full swing yet.
You have to discuss that with the store's manager or owner/operator. In my case, I had an injury on the clock, at work, also to my right knee. I was on 6 weeks sedentary/reduced duty - which kept me at the register or drive thru window.
My turn. What would a McDonalds employee say if asked, "What makes McDonalds better than Burger King?"
I'd say it's the consistency of production. I actually do have a comparison, having worked at Burger King in my late teens, for about a year and a half as well (I was even low level management the whole time, there much like at McDonald's).
The very thing that makes McDonald's so exceptional is the volume they put out - there are several quality effects that are overall positive with increased volume of service, not the least of which are the overall effect of the margin of error on customer service decreases significantly, and muscle memory develops much more swiftly.
So, I'd say, overall, McDonald's just has a better, more developed, more intrinsic system to operations than does Burger King, and it's applied more consistently.
Wow, sounds like a very specific questions regarding a specific situation. I'd say this: You can always call the police to settle a dispute between citizens, no matter the environment - work, home, in public, school, et cetera.
If you're ever assaulted (this definition changes based on the state, locality and municipality you're in) or battered (again, definition depends on locality), I'd say call the police immediately.
similar technologies (product and process)
exist in McDonald s everywhere? Are there
any differences in McDonald s in different
locations? Why do those differences
Every part of every process - from hiring, to inventory management, to basic training, the order in which food is prepared, the way in which orders are taken, the schedule of cleaning the outdoor property and bathrooms, everything - is intended to be identical in every McDonald's. The only real differences are some menu offerings, decoration, and hours of operation.
You should go talk to the store manager and say something like, "Why are you holding my check? I have never quit. Not only MUST you provide me my paycheck in a timely manner, but you can't accept my resignation from someone else". Then hash it out like grown-ups.
Mr. Schroeder, you are an amazing writer. I can't wait to see the movie from the book you are going to write someday (or maybe writing now).
Well, the "prep person" generally has the role of being sure all the consumables that are prepared on site are ready for the day. Slice tomatoes, prep leaf lettuce, prep cheeses and sauces for tempering, all the made-on-site items like parfaits and pies/cookies. After that, if you're not tied to a specific station after prep is complete, then that role is usually a "floater" role - you do what needs done wherever.
Discuss with your manager the actual responsibilities and try to get them to explain the expectations for you.
If you suspect someone is stealing, you should address that with the general manager of the store or the owner/operator. Often, stores or franchises will require managers to pay back money that is not accounted for on their shift. Cash control is a major part of the responsibility of the manager - however it may or may not be legal in your location.
I was working only about 44 hours weekly. My pay was not great, but better than others.
The pay rate has so many influencing factors, however, that I wouldn't venture to guess.
I'm answering your second question first.
I have kanji (Japanese pictograms/letters) tattooed on my neck. I also have wrist and forearm tattoos. Tattoos are very private and unless they're obscene or something, there should never, ever in my opinion be an issue with them. Not everyone agrees however.
As far as how someone dresses? Well, that somewhat depends. It's a low-income job that most people take because there's nothing else they qualify for. So you have to take that into consideration. However, if someone's clothing is not nice it can still be clean and appropriate (pants, not shorts, plain shirt or button down or polo, not a band T-shirt, etc.), you can be well groomed and have good hygiene.
I think a manager should only be in the back booth if there is no one else able to handle the position well. In general, a manager should be mobile and crew should be stationary. If there is something only you as a manager can do, and you're tired to order taking and cash handling, then you cannot do it without interrupting the customer traffic flow.
I would suggest talking to your GM about training crew members to become Aces on the drive-thru so that you, as a trained manager, can be more available to help in areas that need your experience and training more than back booth. Demonstrate your ability to train those people, demonstrate your willingness to do more and handle more tasks, and most importantly openly communicate.
Wow this is a great question, actually. There should be room to move freely and manipulate the boxes in the area - so they must be at least the width of the widest commonly used box, with clearance for arms (from an OSHA/ergonomics standpoint). If you have concerns about this, you should contact your local OSHA office and/or local health department (which probably also has local regulations on this)
I'm not the guy to ask this, but I'll speculate.
It's probably entirely legal, announced or otherwise. You should probably change somewhere with an expectation of privacy. This generally means it does not have open access (closing, locking doors), and you have a reasonable expectation of privacy.
PROBABLY, BUT MAYBE NOT. IT DEPENDS ON HOW MUCH OF A STICKLER TO RULES AND REGULATIONS THEY ARE.
REALLY, ITS A BIG DEAL TO WEAR NON-SLIP SHOES IN A WORK ENVIRONMENT LIKE MCDONALD'S AND EVEN WITH THEM YOU CAN GET DISASTROUSLY HURT BY A SLIP AND FALL.
Wow. I hope you made it through Thanksgiving alright. I would have no idea who you would contact, I believe those donations are collected quarterly or so by a third party company.
There should be a sign on the front of the pump station. However, we did not have McCafe when I worked for McDonald's - the Iced Coffee was a relatively new addition at that time.
This depends greatly on market, experience, cost of living, and what both the manager and their employer believe they are worth. Generally mid 30s to high 50s.