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 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
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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... Read More +
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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... Read More +
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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... Read More +
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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... Read More +
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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... Read More +
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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... Read More +
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