A lot of people say that working at McDonalds is easy and it is just flipping burgers. From a customer’s point of view it’s “easy” and we should not struggle, what most people don’t realizes is that this job is really stressful and there are many obstacles to work around. I’m here to tell you that there is a lot more to working there as a crew and a manager! As a manager I never know if my crew are going to call out or just not show up. On a daily basis the possibility of being yelled at and belittled is great and it is going to happen by someone that comes through in a bad mood and it will just ruin your whole day, but you cannot let it affect your attitude with other customers. The kitchen is the busiest and hardest place in the restaurant, …show more content…
Crew are the most important part of my job and making sure they show up on time or at all is crucial because it is hard to run a store all by yourself. There are very few crew in my store that we can count on and I would for sure pay those select few $15 an hour to work for me because they take the hardest beating. They are the most loyal and even though they take rough beatings every single day they still come to work every day with a smile on their face willing and ready to work and take another beating. They will be the most loyal hard working crew and they take the company far! The worst part of my job is being yelled at by customers when something goes wrong. Imagine coming into work at 6 a.m. everything is going smooth until one person calls out so now you are down a person and you have to rearrange your crew to make this day work and then you get another phone call and another crew person calls out so now you are down two people and you know that it’s going to be a tough day to get through, then the stress kicks in and you start to worry about how you will ever make it through the shift. As business starts to pick up you realize just how much you are going to struggle and it’s time to decide if you’re going to freak out and make it worse or try to pick up all the slack yourself and run around like a chicken with its head cut off. Just when you decide that you are going to make this day the best it can be an angry customer that has been waiting sometime in the drive through finally makes it to the window and they are angry! They waited in the drive through for at least five minutes and when they finally get their food there is food missing and they weren’t charged for something they asked for and when you tell them that you can ring it up for them up front they get angry like they don’t think they should pay for something because it’s our fault
Chapter one examines the various occupations at McDonalds's. Barbara Garson finds that most workers here tend to dislike their jobs. Due to the tremendous amount of stress created by automated systems such as timers and computer generated productivity statistics McDonald's has a high turn over rate in employment.
Being accepted as a manager by your colleagues is one of the most notable high point in anyone’s career. Rising within a company is a goal most of us share. Organizations always need leaders - individuals who can emotionally form individuals into a committed team focused on one goal. However, at a certain stage, organizations also need generals - individuals who balance process and risk in order to maximize the organization's chance for success. It is refreshing to know that there is a company that cares about serving quality food fast, that has compassion for people, that knows how to have fun, and that takes advantage of every opportunity to impact the community for good. That company is Chick-fil-A, Inc.
Etzioni states that when people work at fast food businesses, it sets an nonacademic standard of working conditions. Workers are being taught specific roles in the workplace that are mapped out for them the way it is required to be, which leaves “[...] no room for initiative, creativity, or even elementary rearrangements” (Etzioni). Etzioni shares his idea that fast food industries are training “robots”. These “robots’ follow commands mindlessly, whether it be cutting into homework or family time, dropping out of school, or doing whatever it takes just to keep a job that is supposed to be the initial training ground in work experience.
I used to work at my local McDonalds for three years during high school. At first, I thought I was there just to make an extra quick buck to fund my weekend adventures, but later would turn into a key cog at the store as the crew trainer and starting to be prepped for a managerial spot. It was exciting, learning how to place orders for the store, make the work schedule and cycle counts among other things. Soon however, I started to realize how replaceable my coworkers a...
In “Working at Mcdonald’s” Amitai Etzioni expresses that working getting your first job as a teen at Mcdonald's and other fast food chains because it is in fact “bad for your kids”(285). He goes on to explain that he believes that nothing can be gained from working in these types of environments. In reality there are multiple reasons why working in fast-food chains can be immensely beneficial. There are many skills you can take away and several lessons to be learned.
To begin, it was very busy, there were traffic cones and employees directing traffic to get inside. The setting of Chick-fil-a was very welcoming, the employees were eager and ready to serve the customers. It was very busy during the lunch rush, but it was super clean, efficient and the cashiers were helpful and friendly. All of the employees were eager to help and their smiling faces showed it. Chick-fil-a is known for it’s second mile service and everyone seemed to genuinely want to be there. They employees didn’t seem to get annoyed with the people taking their time ordering or being a difficult customer. A few of the customers seemed to be taking a little longer than normal to find what they wanted to eat.
herwise, when unplanned things happen, it’ll cause you just as much stress as trying to work without a plan. References & Bibliography International labour organisation – safe work program http://www.ilo.org/public/english/protection/safework/stress/whatis.htm Kendall, E., Murphee, P., O’Neill, V. & Bursnall, S. (2000). A report to the workers’ compensation and rehabilitation commission (Western Australia).Occupational Stress: Factors that contribute to its occurrence and effective management. Centre for Human services (Griffith University).
Recently, in Las Vegas a customer at the Heart Attack Grill suffered from an abrupt heart attack while eating a 6,000 calorie “Triple Bypass Burger”. In the restaurant the staff are portrayed as doctors and nurses. The owner, Jon Basso, claims that no one should tell them how to eat especially government organizations("Heart Attack Grill Owner Defends His Restaurant"). However, incidents like these should help us become aware of the serious consequences that result from these choices. The issue of whether we should allow an outside source to regulate, or influence personal dietary choices has been a debatable topic through the world recently. It is an important issue because it concerns the fundamentals of moral and economic questions about the way the government has informed and protected the people. A variety of different arguments have been put forward about this issue. The fast food industry, since its inception in the 1950s has grown to be a powerful and at times unregulated entity; subsequently, its low priced food items that appeal to most Americans is the reason that it is causing medical issues and rising obesity rates.
All cooking and baking for the fast food will be done in the kitchen facility. This facility will be equipped with computerized deep fryers, commercial freezer and refrigerators, preparation tables, stoves, ovens, and other related equipment. One employee and one chef will be in charge in the kitchen.
no time for customers. They acted as if it was a burden for them to stop and
This problem is even worse when going to the drive-thru. Going to McDonald’s generally means getting ready to put up with rude workers. They always seem to be in such a bad mood. Yet, that doesn’t mean they have to be rude to their customers. Usually, people would want to be treated with kindness including when it comes to ordering food.
What aspects of restaurant work are especially challenging to wait staff, and how does Barcelona’s approach to management help employees overcome the downsides of the job? The aspects of restaurant work that is especially challenging to wait staff would be poor management and customer satisfaction. In this profession of being a wait staff in many instances it is very difficult to please everyone one that you serve. The approach that Barcelona’s management took in helping their employees overcome the downsides of their job they gave them the green light in allowing them to do what was right in making the customers experience a happy one. In giving them this freedom, it made the wait staff feel like they were a part of the organization when it came to decision
McDonalds believe that good customer service is the responsibility of everybody in the company. Every employee has a part to play in providing with a service with best practise found anywhere in the trade.
McDonalds should focus greatly on building good customer relationship and uphold customer retention. This is done by allocating time and budget in improving their resources and making changes that actually cater to their customers’ needs and comfort.
Classic kitchen brigade refers to the way the kitchen in restaurants and hotels are set up, with a hierarchy of positions and responsibilities and duties to go along with each position. The kitchen brigade separates the kitchen into several departments and helps to organize these departments. Every department/station pays an integral role in the kitchen and a well-qualified staff must be presented to ensure efficiency. The individual at the top of the hierarchy is the Chef de cuisine (Executive Chef). This individual ensures that every station and operation in the kitchen is running effectively and efficiently. He is responsible for menu management, ordering, relaying suggestions to the owner of the restaurant or hotel (if he does not own it), supervising the kitchen operations and hiring the right personnel for the kitchen. This is the leader of the kitchen. Next, second in command to the Chef de Cuisine is the Sous-Chef. The Sous Chef’s responsibilities are: report to the Chef de Cuisine; schedule, replace and manage any open stations; assist station chefs if help is needed; relay the orders to the stations; examine plate presentation of ...