You Deserve a Break Today: Conditions of Employment
All McDonald’s hourly employees are officially part-time workers, in that no one is
guaranteed a full work week.
McDonald’s employee-turnover rates are extremely high.
Quality, service, and cleanliness are the ends that the company’s thousands of rules
and specifications are intended to achieve.
Taking Hamburgers Seriously: Training Managers
The full training program is required of everyone who wishes to own a McDonald’s
store, and it is strongly recommended for all store managers.
Their training focuses as much on building commitment and motivation as on
extending knowledge of company procedures.
In teaching management skills, McDonald’s also works on the personalities of its
managers, encouraging both rigid adherence to routines and, somewhat
paradoxically, personal flexibility.
Flexibility is presented as a virtue both because the company wants to minimize
resistance to adopting McDonald’s ways of doing things and to frequent revision of
procedures, and because managers must provide whatever responsiveness to special
circumstances the system has, since crew people are allowed virtually no discretion.
Most classes at Hamburger University included only one or two women, but women
now comprise 40-60 percent of the students, and women and minorities now make
up 54 percent of McDonald’s franchises.
In the labs, trainees learn the mechanics of ensuring that McDonald’s food is of
consistent quality and its stores in good working order. They learn to check the
equipment and maintain it properly so that fries cook at precisely the right
temperature, shakes are mixed to just the right consistency, and ice cubes are
“Taste of Quality” labs reinforce McDonald’s standards for food quality.
The importance of serving only food that meets McDonald’s standards is constantly
emphasized and, a trainer pointed out, “McDonald’s as standards for everything,