MrSchroeder
Lombard, IL
Male, 33
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.
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.
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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 Review. The priorities of McDonald's on a daily basis are QSC&V Quality - Service - Cleanliness - Value. Along with these are procedures and policies (which I discussed in depth in my blog) which McDonald's corporate spends a tidy sum every year ensuring are optimal for cost- and time-efficiency and QSC&V. While these are overall demanding evaluations and many criteria are evaluated to determine whether or not a particular store is achieving success, on the whole they are entirely planned for which is how they fail. For 10 months and 2 weeks of the year, a store's maintenance and cleanliness may or may not be addressed thoroughly based on the Owner/Operator and Store Management's attention to detail, as well as their willingness to utilize labor hours to get these things done. Most Owner/Operators do *not* spend a large amount of money making sure that the detail work is done regularly (things like pulling grills out weekly and scrubbing the walls behind, or dumping every product off every shelf and getting the shelves scrubbed clean and sanitized monthly). For the remaining 1 month, 2 weeks of the year, in the week prior to a *planned* (these are scheduled!) SOR or the 2 weeks leading to a *planned* FOR, a store might spend 150% their normal labor attempting to clean every single detail of every single corner of the store. We're talking about cleaning out the muck in the gaskets around the walk-in cooler/freezer doors, cleaning every ceiling-light screen, scraping old gum off the sidewalks, detail cleaning the trash bin (not the garbage cans inside. The Dumpster) inside and out. Then, the day of the review, you might have 300% normal labor (3x) so that every single order is within time requirements and you can have every stage of production and presentation with only a single person on it, so not a single policy or procedure is missed (it's easier to remember your requirements exactly for 1 task than if you have several tasks, right?). For one of the stores that the Owner/Operator I worked for, when we had a review on that day, no crew members worked that store during that shift. All the management teams from the other stores were brought in, with the other stores running under "Team Leader" crew for the duration, and only managers were working the crew positions, to improve performance on the reviews. So, because the reviews are scheduled, not only do they present an entirely false view of the store's condition (within 2 weeks it will be filthy again and none of the detail work will get done until 3 weeks before the next review) but also of the store's service levels (there will never be that many people working at once again until the next review). As a caveat I have no real experience with, but some knowledge of, stores near Corporate (Chicagoland, IL) *do* get much more frequent visits from the corporate office and have more regular oversight.
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That situation has almost nothing to do with the environment of it being a McDonald's. That could be anywhere that stupid people involved.
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That depends on far too many factors for me to go into. I'm sorry - call corporate and find out!
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Veterinarian
Who are the bigger hypochondriacs: dog owners or cat owners?
Hairstylist and Makeup Artist
How much am I supposed to tip my hairstylist?
Waitress
Do you get annoyed when people use Groupons?
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.
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Rarely, unless you're a rockstar. You go where you are needed for the business.
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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.
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