Jobstr - Ask People anything about their jobs

McDonald's Manager

McDonald's Manager
Name:MrSchroeder
Location:Lombard, IL
Gender:M
Age:33
Updated:3/02/14
I *was* an assistant manager for a McDonald's Franchisee in Tucson, AZ from 2007 to 2008, and was hired with the explicit intention of being management and not a standard crew member. I worked hard in learning the procedures and processes of the corporation, with a goal of a much longer career than I actually had. My every day life evolved while I was there, starting from the least desirable position to overall operations. I wrote a blog detailing my experiences as well.
Find me online: My website
Subscribe to this Q&A | Sort by:
Q
Did you have to deal with a lot of disrespectful customers? What kind of stuff would they say?
A

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

Q
When you left, how did future employers regard your experience at McDonald's? Were they impressed that you'd managed a team, or did they get caught up in whatever stigma comes with McDonald's?
A

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

Q
When you'd see a really morbidly obese repeat-customer who orders a steady diet of bacon cheseburgers and chocolate milkshakes, did a part of you ever want to tell them to choose healthier alternatives?
A

Not really. Who am I to judge how an adult derives pleasure?

However, as part of a teaming with McDonald's and the State of Arizona in 2008, there was an initiative to push more healthful choices - especially for children. The Owner/Operator embraced it entirely, our restaurants and our local government were all over it. So for kids, we sure did push healthful alternatives. I wrote a blog post about it when it was happening:
http://mcdonalds-career.blogspot.com/2008/03/arizona-smart-choice.html

Quite frankly, when I started working at McDonald's I was almost 350 lbs, with a 22" shirt neck. Within my first 9 months, on a serious diet of McDoubles, fruit and yogurt parfait,
...More

Q
Do you think McDonald's will ever take a cue from companies like Starbucks and increase wages and benefits even at the lowest levels, thereby bringing in better and more motivated employees?
A

Please see my answer to the other question regarding minimum wage and who is to blame for it.

Q
Why is the McRib only seasonal?
A

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

Q
Where does McDonald's get its beef? I assume you've seen the "pink slime" pics on the web (http://www.youtube.com/watch?v=dCqKl4Q3hW4).
A

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

McDonald's Manager [...continued]